Розробка рецептури нового лікеро-горілчаного напою «Зоряна ніч»

Abstract

The Ukrainian alcoholic beverages market is actively developing. The composition of alcoholic beverages may contain natural plant components that can affect the body and mitigate the negative effects of ethanol. In recent years, consumer pref erences have shifted towards natural products, and manufacturers include natural ingredients containing biologically active compounds in alcoholic beverages. This allows not only to expand the range of products, but also to enrich the drinks with useful nutrients. Today, it is important to improve technologies for producing drinks to obtain products with improved quality indicators. For this purpose, a new dessert alcoholic beverage “Starry Night” was developed with the addition of only natural ingredients,namely: orange peel, orange pulp, ripe cherries and cranberries. The work determined the dependence of the degree of extraction of extractives from orange peel on the temperature and duration of extraction, as well as the concentration of ethyl alcohol; and a mathematical description of this process was obtained in the form of a regression equation. The quantitative ratio of juices from orange, cranberry and cherry in the formulation of a new drink was experimentally established and regression equations we re obtained, which links the composition of factor substances in the drink with the quality of its organoleptic indicators. Formation of a product with improved quality indicators is determined by the raw materials used and the characteristics of the cooking technology. The selection of herbal ingredients for a dessert alcoholic beverage allows you to create not only the original taste and aroma of the drink, but also enriches them with biologically active substances and antioxidants. For filtration, a Petryanov filter was chosen, due to the peculiarities of the filtering material, it allows you to obtain the most transparent product that characterizes the quality of the finished drink.