The fermented beverages technology based on Medusomyces gisevii V with spicy and aromatic herbs

Abstract

Background. Fermented beverages are natural products that can improve the functioning of human body systems and functions. The using of spices and aromatic herbs (SAH) that grow in Ukraine, to improve the functional and organoleptic characteristics of the finished product is relevant.
The aim of the study is substantiate the usage of SAH for the fermented beverages technology based on Medusomyces gisevii V to intensify technological process and improve organoleptic characteristics.
Material and methods. A culture of the tea mushroom Medusomyces gisevii V was used in the research. The wort for fermentation was prepared from drinking water, sugar syrup and black tea. At the stage of fermentation we added aqueous extracts: peppermint, lemon melissa, licorice root and lofant anise. The organoleptic characteristics of the beverages and the duration of fermentation were determined. The decrease of dry substances content by 1–1.5 % or getting the acidity to 2.5–3.5 cm3 NaON with concentration 1 mol/dm3 per 100 cm3 of the beverage was considered a criteria of fermentation finishing.
Results. SAH in the form of aqueous extracts was added to the wort before fermentation. It was found, that samples of beverages, which got the highest organoleptic assessment, contain 7 % sugar, tea 1 g/dm3, and quantity of mint leaves, melissa, lofant, licorice root, respectively, 0.1; 0.25; 0.1; 0.1 g per 1 dm3 of the wort.
Conclusion. The possibility of expanding the range of beverages based with the culture of Medusomyces gisevii V by using SAH is proved.
The introduction of SAH on the stage of the wort preparation was substantiated. It reduces the duration of its fermentation from 7 to 3–5 days.
The rational quantity of SAH, such as mint, melissa, lofant and licorice root, is determined.