CREATING DRINKS BASED ON HONEY
The aim of the work is to study the influence of factors on the physico-chemical and organoleptic parameters of boiled drinking honey. Tasks: to study the course of biochemical transformations of components in the process of fermentation of honey wort; to study the influence of the chemical composition of honey wort and the concentration of yeast dilution on the process of fermentation of honey of drinking water. The relevance of the research lies in the development of new recipes for drinking boiled meads based on ecological honey from apiaries; optimization of the technological process. Introduction. The level of development of the modern consumer market and the need to form a culture of beverage consumption determines the search for new technologies for creating products from natural, environmentally friendly raw materials (berries, fruits, honey), expands the circle of buyers. The improvement of the technology of fermented beverages should be based on both modern scientific achievements and ancient recipes of preparation. An object. The object of the study is honey from various apiaries of Russia and Kazakhstan, used in honey drinks. Materials and methods. Research methods: biochemical, physico-chemical methods of control of raw materials, intermediates (honey wort) and the finished product. Drinking honey is the products of alcoholic fermentation of aqueous solutions of natural honey. The wort is fermented with baking, beer or wine yeast. Ready-made drinks contain biologically active substances of honey and used natural raw materials. Results and conclusion. The course of biochemical transformations of components in the process of honey wort fer-mentation is investigated. The influence of the chemical composition of the substrate and the concentration of yeast dilution on the process of fermentation of honey of drinking brews has been studied. To reduce the duration of fermentation, it is recommended to use yeast brewer's yeast of the genus Schizosaccharomyces, prepared according to a special recipe, which significantly reduces the duration of the lag phase of yeast reproduction, intensifies the fermentation of honey wort, positively affects the tasting characteristics. The fermenta-tion process is faster, since the causative agents of fermentation of the substrate are only pure yeast plants. The resulting essential-spicy boiled drinking honey has improved organoleptic properties and can be offered for production at industry enterprises.