Prospects of creation of alcohol-free drinks on light water

Abstract

The article analyzes the prospects of creating non-alcoholic tonic drinks on light water. The aim of the work is to study the properties of water with a low content of deuterium for the production of beverages. A block diagram of the production of soft drinks using as a basic component of light water, watermelon juice concentrate as a sweetener, the use of natural preservative juglona, from the pericarp walnut. The theoretical prerequisites for a large-scale transition to the production of tonic drinks based on extracts from domestic herbs and light water are formulated. For the first time the formula composition of drinks with adaptogenic properties differing in antioxidant properties is developed. The range of adaptogenic drinks, which include light water and non-traditional spicy and aromatic raw materials, was systematized, which was the justification for the proposal to use antioxidants as identifiers of the authenticity of a new group of drinks. First proposed version of the graphical visualization of the target system for the formation of flavouring spicy-aromatic characteristics of several formulations of drinks, the algorithm of modeling of the prescription of drinks with light water with a savory and spicy taste. The performed studies have practical significance and have been tested in the production conditions of the Branch № 1 of the Moscow beer and non-alcoholic plant "Ochakovo". The original formulations of tonic drinks with adaptogenic properties are designed, the permissible terms of their storage are determined. The necessary documentation for the production of beverages based on light water and aromatic raw materials has been developed. Developed draft technical specifications for the drinks: "Drink for Rugby players", "players Drink", "Drink Chess". The conclusion is made about the expediency of pilot testing of the developed technology of beverage production.