Development of Concentrates of Dry Drinks Based on Vegetable Cryopowders

Introduction: One of the urgent problems of modern society is the problem of healthy nutrition. With the wrong method and mode of processing of vegetable raw materials, losses of macro- and microelements contained in the raw materials occur. One of the technologies that allows you to preserve the maximum amount of vitamins and minerals in plant products is cryotechnology. At the same time, at the stage of removing moisture and grinding fresh raw materials to a fine powder, the method of lowering the temperature is used. The most valuable products based on cryo powders can serve as concentrates of dry drinks with a specially selected composition.

Materials and Methods: Materials and methods. The objects of research in the work were concentrates of dry drinks based on the fruits of mountain ash, raspberries and sea buckthorn. To assess the quality of the product, оrganoleptic, physico-chemical, microbiological methods of analysis were used in the work, and a tasting evaluation of dry beverage concentrates was carried out.

Results: It is shown that cryopowders have a high nutritional value, which will make up for the deficiency of vitamins and minerals in the human body. Flavoring and enriching additives have been selected in the formulations of concentrates of dry drinks. Laboratory samples of the product were obtained using dosing and mixing equipment. The optimum temperature (35 ± 2 °С) and the duration of dissolution (30–35 c) of concentrates have been established.

Conclusions: The evaluation ofthe qualityofthe obtained beverages according to organoleptic, physico-chemical and safety indicators was carried out, indicating the high quality and safety of the obtained products. The development of functional dry beverage concentrates based on cryopowders will allow expanding the range of dry beverage concentrates and obtaining a product based on domestic plant raw materials with functional properties. 

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