Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials

Introduction. The relevance of the research is associated with the study of the Russian kombucha market, traditionally associated with the homemade drink “kombucha”, which is undergoing a transformation, turning into a promising segment of functional nutrition. Fermented drinks occupy a special place among functional products due to the natural fermentation process, during which useful metabolites are formed. In the context of the growing demand for healthy food, fermented drinks occupy an important place in dietetics and nutrition.
The goal of the research was to develop modern and effective technologies for the production of drinks of stable quality. This is due to the need to introduce high-tech technologies and diversify production capacities due to changes in demand for traditional food products. To achieve this goal, it was proposed to solve a set of interrelated problems, including analysis of the current state of kombucha production, identification of features of biochemical and microbiological fermentation processes using alternative substrates, and assessment of the potential of regional plant materials as functional ingredients.
The methods. The studies were conducted using a set of laboratory, analytical and statistical approaches aimed at studying the physicochemical, microbiological and organoleptic properties of kombucha, as well as optimizing its recipes. Laboratory capabilities of the Department of Public Catering and Service of KubanSTU made it possible to conduct the necessary experiments.
The results. In the course of experimental studies, the authors have proposed a combined method for preparing a fermented drink of kombucha type with raspberries and jasmine. A technology and recipe for the drink aimed at preserving the beneficial properties of kombucha, which consists of live probiotics, have been developed. The developed fermentation scheme with the combined introduction of raspberry raw materials demonstrates technological efficiency, allowing to harmonize the biochemical and sensory characteristics of kombucha. The indicators of the organoleptic and physicochemical assessment of the drink have been determined.
The conclusion. The creation of recipes adapted to local conditions, reducing dependence on imported raw materials and forming a scientific base for the introduction of innovative solutions in the production of functional drinks corresponds to the trends of import substitution and sustainable development of the agro-industrial sector of the Krasnodar Territory.

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