TECHNOLOGY DEVELOPMENT FOR PRODUCING KOMBUCHA – BASED KVASS WITH MINT EXTRACT ADDITION

The purpose of research is to develop a technology for producing a therapeutic and prophylactic drink, tea kvass, based on kombucha, with the addition of mint extract. The results of the influence of various dosages of mint in the production of kombucha-based kvass on the main organoleptic and physicochemical parameters are presented. An assessment of the quality of raw materials (water, sugar, tea) showed its compliance with the requirements of regulatory and technical documents in all respects. The chemical composition of mint was also studied according to the following indicators: content of water-soluble substances – 45.1 %, reducing substances – 10.8 %, vitamin C (ascorbic acid) – 2.8 mg/100 g, P (rutin) –1.18, phenolic compounds 1.25 mg/100 g. Research has shown that, according to the results of an organoleptic assessment, the most rational concentration for adding mint extract is 2 % by weight. Further increasing the concentration of mint extract is not advisable. With the addition of the extract, the dry matter content increases by 1.3 % and the titratable acidity by 2.43 %. It has been proven that tea kvass with the addition of mint extract at a concentration of 2 % has a unique taste and aroma that differs positively from kvass prepared according to the standard recipe. The amount of phosphoric acid increased from 8.1 mg/l in the control variant to 17.3–21.4 mg/l in the experimental variants. The content of ascorbic acid increased from 1.35 to 2.64–3.18 mg/100 ml, depending on the concentration of the extract, as well as β-carotenes from 0.09 to 0.11–0.26 mg/100 ml in the control and experimental variants respectively. The recipe for a tea drink based on kombucha using mint extract has been substantiated and developed.