Development of technology for "Shorley" type beverages with collagen
https://doi.org/10.20914/2310-1202-2020-3-50-57
Abstract
The use of collagen in food industry is becoming increasingly popular. It has a neutral taste and smell, so it can be added to drinks. Drinks based on natural mineral waters - "Shorley" type drinks are an actively developing segment of the beer and alcohol industry. They contain various fruit and berry raw materials. The paper substantiates the component composition and formulation of beverages based on soluble collagen of fish origin. We used the hydrate of collagen proteins from the skin of the carp in the form of 2% dispersion. Three types of mineral water were used: "Slavyanovskaya", "Essentuki 4" and "Narzan". Raspberry, cherry and black currant juices were selected as fruit and berry raw materials. They have valuable biologically active properties due to their high content of vitamins, macro-and microelements, flavonoids and other valuable components. The obtained samples of beverages have good physical and chemical characteristics. Experimental samples of drinks with the addition of mineral water "Slavyanovskaya" and "Narzan" were distinguished by the harmonious taste of the corresponding juice without the taste and smell of fish collagen. For samples of soft drinks, refreshing and thirst-quenching properties were shown. A salty taste was observed for drinks obtained with the use of "Essentuki No. 4" water. Therefore, in the preparation of beverages such as "Shorly" this type of water is not recommended. The results of the analysis of beverages during the shelf life confirm the stability of the indicators of the tested samples. The shelf life of beverages was 6 months under storage conditions: temperature 12±2 °C and relative humidity 70±5%. The developed recipes and the results of the analysis of the characteristics of beverages allow us to recommend them to meet consumer demand for the prevention, maintenance and correction of physiological conditions of the body.
About the Authors
I. V. Novikova
Voronezh State University of Engineering Technologies
Russian Federation
Dr. Sci. (Engin.), professor, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
L. V. Antipova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, technology of animal products department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin.), professor, technology of animal products department, Revolution Av., 19 Voronezh, 394036, Russia
T. I. Romanyuk
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
O. A. Bovva
Voronezh State University of Engineering Technologies
student, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
student, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
M. S. Kudryashov
Voronezh State University of Engineering Technologies
student, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
student, fermentation and sugar production technology department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Novikova I.V., Antipova L.V., Romanyuk T.I., Bovva O.A., Kudryashov M.S. Development of technology for "Shorley" type beverages with collagen. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(3):50-57. (In Russ.) https://doi.org/10.20914/2310-1202-2020-3-50-57
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