The purpose of the research was the technology of devel- opment of lacto-fermented beverages based on vegetable and fruit and berry raw materials. For the creation of lacto- fermented beverages 6 samples, from which 3 were on the basis of carrot raw materials and 3 - beet raw materials were offered. Cooked samples had sweet-sour taste, harmonious flavor with prevalence of vegetable notes in taste, and in fla- vor of fruit and berry drinks, the color corresponded to raw materials which they contained. Developed compoundings can compete on the market as independent products because organoleptic indicators of these products are at high level. On the basis of prepared combined ferment optimum conditions of fermentation were picked up: the temperature 30 ºС, the content of solids - 10 %, рН - 6.33-8.13, initial titrable acidity- from 5 to 45 ºТ, fermentation duration - 5-5.5 hours. During fermentation and after its expiration physical and chemical and organoleptic analyses of the samples were made. All samples had pleasant and harmonious taste peculiar to raw material from which they were made: slightly sour with a taste of lactic acid, the color of prepared beverages was bright inherent for the type of vegetable. Final stage was of finished lactofermented beverages tasting. Practical importance of the research is in the fact that received production technology of vegetable dumped juice can be used in food industry. The value of the juice is determined by the maximum preservation of biologically active components of raw materials and availa- bility of vitamins, amino acids, organic acids. Using such drinks is connected with versatile positive effects of bacteria on the activity of gastrointestinal tract and the state of human body on the whole.Keywords: vegetable drinks, lacto-fermentation, fermen- tation process.
vegetable drinks, lacto-fermentation, fermen- tation process
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