Technology of probiotic beverage production based on juice

Abstract

In the manufacture of functional products a promising direction is the use of a vegetable base. Plants are the main source of carbohydrates, pectins, natural antioxidants, vitamins and fiber for the human body. A promising way to increase the biological value and improve the organoleptic characteristics of vegetable and fruit drinks is their fermentation with cultures of lactic acid bacteria. During fermentation beverages are enriched with the metabolic products of probiotic microorganisms, including vitamins, essential amino acids, antioxidants, etc. The creation of fermented probiotic beverages on a non-dairy basis is an actively developing direction not only abroad, but also in Russia. The method of production of pumpkin beverage with probiotic and prebiotic properties is developed. It has been shown that pumpkin nectar brand "FrutonNyanya" is the best basis for obtaining a functional drink. Optimal conditions for production of probiotic pumpkin beverage are established. It is shown that the amount of viable probiotic microorganisms in the finished beverage is 109 CFU/cm3 to the end of the shelf life, which allows to attribute the beverage to functional products.

Production and Physico-Chemical Evaluation of Non-Dairy Probiotic Beverages

“…In parallel, a variety of plant-based foods containing probiotics are reported in recent years due to the fact that a large number of individuals are either vegetarians or lactose intolerant, and allergic to milk proteins. For these reasons, plant-based probiotics are currently under investigation and may Zinov'eva, Shnaider, and Zaripova (2021) recently reported juice-based probiotic beverages and tiger nut tubers-based beverages. There are limited studies on probiotics from rice so to fill this gap the present study was designed.…”