In:
Proceedings of the Voronezh State University of Engineering Technologies, FSBEI HE Voronezh State University of Engineering Technologies, Vol. 82, No. 3 ( 2020-10-19), p. 50-57
Abstract:
The use of collagen in food industry is becoming increasingly popular. It has a neutral taste and smell, so it can be added to drinks. Drinks based on natural mineral waters - "Shorley" type drinks are an actively developing segment of the beer and alcohol industry. They contain various fruit and berry raw materials. The paper substantiates the component composition and formulation of beverages based on soluble collagen of fish origin. We used the hydrate of collagen proteins from the skin of the carp in the form of 2% dispersion. Three types of mineral water were used: "Slavyanovskaya", "Essentuki 4" and "Narzan". Raspberry, cherry and black currant juices were selected as fruit and berry raw materials. They have valuable biologically active properties due to their high content of vitamins, macro-and microelements, flavonoids and other valuable components. The obtained samples of beverages have good physical and chemical characteristics. Experimental samples of drinks with the addition of mineral water "Slavyanovskaya" and "Narzan" were distinguished by the harmonious taste of the corresponding juice without the taste and smell of fish collagen. For samples of soft drinks, refreshing and thirst-quenching properties were shown. A salty taste was observed for drinks obtained with the use of "Essentuki No. 4" water. Therefore, in the preparation of beverages such as "Shorly" this type of water is not recommended. The results of the analysis of beverages during the shelf life confirm the stability of the indicators of the tested samples. The shelf life of beverages was 6 months under storage conditions: temperature 12±2 °C and relative humidity 70±5%. The developed recipes and the results of the analysis of the characteristics of beverages allow us to recommend them to meet consumer demand for the prevention, maintenance and correction of physiological conditions of the body.
Type of Medium:
Online Resource
ISSN:
2310-1202
,
2226-910X
DOI:
10.20914/2310-1202-2020-3
DOI:
10.20914/2310-1202-2020-3-50-57
Language:
Unknown
Publisher:
FSBEI HE Voronezh State University of Engineering Technologies
Publication Date:
2020
detail.hit.zdb_id:
2893302-3
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