USE OF PANTOHEMATOGEN AND DRY PLANT EXTRACTS IN THE PRODUCTION OF BEVERAGE AND SUGAR CONFECTIONERY PRODUCTS

doi: 10.25712/ASTU.2072-8921.2021.01.007

Abstract

The use of dry products of antler maral breeding and plant extracts for the development of new enriched and functional products is one of the current trends in the development of the food industry. However, the valuable components of such raw materials retain their biological activity only in the production of certain types of soft drinks and confectionery. The aim of the paper was to evaluate the effectiveness of the use of pantohematogen and dry plant extracts in the production of beverages (kvass) and sugar con-fectionery (jelly shaped marmalade). It is shown that the introduction of dry plant extracts into the kvass blend before the fermentation stage, as well as the introduction of dry plant extracts in combination with dry pantohematogen into the jelly mass, makes it possible to obtain products of standard quality with original organoleptic characteristics and increased nutritional value. Kvass with the introduction of 6 % extracts of raspberry, black currant fruits and sea buckthorn in the content of soluble solids, acidity and accumulated alcohol comply with regulatory documents and are able to meet from 10–15 % of the phys-iological needs of adults to 15–45 % of the physiological needs of children in vitamin C. When the ex-tract of lingonberry leaves is introduced into the jelly mass in combination with pantohematogen, the resulting molded jelly marmalade is characterized by a higher content of potassium, calcium, magnesi-um, manganese and iron, it contains vitamin C, arbutin and flavonoids – substances with pronounced biological activity.