INNOVATIVE TECHNOLOGY OF WATER PREPARATION FOR THE PRODUCTION OF FERMED BEVERAGE KOMBUCHA
DOI:
https://doi.org/10.15421/jchemtech.v31i1.240014Keywords:
water; nonalcoholic fermented beverages; kombucha; water treatment; filtering; clinoptilolite; rock crystal; activated carbonAbstract
The article presents the results of theoretical and experimental studies to improve the technology of water preparation for non-alcoholic fermented kombucha drink. The complex action of the investigated materials with adsorption, ion-exchange and redox properties provides water conditioning and intensification of the technological process, achievement of high organoleptic characteristics of the finished product. The expediency of using clinoptilolite, rock crystal and activated carbon in kombucha technology has been established. When treating water from different sources with the proposed materials, its hardness, the content of total iron decreased, the content of biologically active substances in the finished drink increased, and the organoleptic characteristics improved. In the finished drink, the content of polyphenolic substances increased by an average of 2.7 times compared with the use of untreated water. It was found that high water hardness negatively affected the fermentation of the wort by the culture of Medusomyces gisevii and deteriorated the organoleptic qualities of the finished drink. The correlation between water indicators, wort fermentation dynamics and organoleptic evaluation of finished drinks has been determined. The highest organoleptic characteristics were observed in the samples of drinks prepared with the use of water sequentially treated with clinoptilolite, active carbon and rock crystal.
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