DEVELOPMENT OF RECIPES FOR DESSERT LIQUEURS BASED ON FRUIT AND BERRY RAW MATERIALS OF THE ALTAI REGION

BUXIDK

Abstract

The article is devoted to the development of recipes for dessert liqueurs, as the main components of which the authors proposed fruit and berry syrups and water-alcohol extracts of the herb St. John's wort and mountain ash. It has been established that for this purpose, extracts can be obtained both from certain types of raw materials – the fruits of mountain ash or dried grass with St. John's wort flowers, and by using a combination of these two types of raw materials. For the combination "rowan + St. John's wort" (1 part+ 1.5 part): 15 part water-alcohol solution with a concentration of 40% vol. the maximum transition to the extract of dry and polyphenolic substances was recorded on the 4th day (1.8% of dry substances, including 1.1% of tannins). It was found that, in full compliance with the requirements of GOST 32071-2013, 20 cm³ of each of the two developed liqueurs provides 52-57% of the recommended daily intake of flavonols (the main source of which were fruit and berry syrups) and 90-100% of the recommended daily intake of hydrolyzable and concentrated tannins. The energy value of the liqueurs obtained is at the average level for dessert liqueurs and strong fruit wines. The results of the quality assessment and the analysis of the nutritional value of the liqueurs of the proposed composition confirm the feasibility of their introduction into industrial production and the possibility of partially solving the issues of import substitution of premium alcoholic beverages.