Relevance of expanding the range of phytodrinks based on honey and ginger

Abstract

The Republic of Kazakhstan has a unique natural and climatic potential for the production of beekeeping products with high functional properties. Today, Kazakhstan produces about 12 thousand tons of honey per year, but the share of honey used in the production of functional non-alcoholic and alcoholic drinks does not exceed 1 %. Often, such products are made at home or purchased imported. Based on the foregoing, the task of expanding the range of natural domestic soft drinks based on beekeeping products with high functional properties and the content of biologically active substances is relevant. This article presents the results of the development of new formulations of herbal drinks based on beekeeping products (honey) and ginger. The proposed products will have a healing effect due to the use of raw materials with high functional properties. In total, in the course of the work, 40 recipes were compiled with different contents of the feedstock, out of 40 options, 5 recipes were selected that are most attractive in terms of taste and quality characteristics, 4 of which were prepared by blending and fermentation, and 1 recipe only by blending. The results of the physicochemical characteristics of the selected recipes are given, the drinks correspond to the standard indicators of non-alcoholic and low-alcohol drinks.

Keywords

• honey
• ginger
• soft drinks
• kvass
• herbal drinks
• functional food