The elaboration of original functional beverages enzymatic fermentation of glucose-fructose syrup Kombucha

Authors:
Gareev Vladimir Faritovich, Kunakova Rayhana Valiullovna, Khalikov Rauf Muzagitovich

Abstract:
Created a unique formulation based tonic drink tea fungus, cultured using glucose-fructose syrup. Studied organoleptic characteristics of the culture liquid Kombucha extracts of vegetable aromatic raw materials and concentrates fruit juices.

Keywords: balanced nutrition, soft drinks, tea fungus, glucose-fructose syrup, organoleptic evaluation, spicy-aromatic raw materials



Country: Russia

Citation: Nauka-rastudent.ru. - 2015. - No. 05 (17)

Study Mailing Address:
Ufa State University of Economics and Service
Ufa, Russian Federation

Date Updated: February 16, 2021