KOMBUCHA WITH NON-TRADITIONAL PLANT RAW MATERIALS

Abstract

Kombucha (tea mushroom) is a fermented beverage produced by a symbiotic colony of bacteria and yeast. It is a relatively new promising drink, which is rapidly gaining popularity around the world. Outwardly, the tea fungus is similar to a jellyfish (this is why the similarity is called "medusomycete"). Its taste depends on the duration of aging of the floating mushroom in it and the composition of the tea itself. It is believed that the tea fungus has healing properties, useful therapeutic and prophylactic properties: improves the activity of the gastrointestinal tract, inhibits putrefactive microflora, increases intestinal motility, normalizes gastric acidity. The fungus can be useful for the elderly with atherosclerosis, and with regular consumption of the drink – tea fungus lowers blood cholesterol, reduces headaches of a neurological nature and heart pain. Consumption of tea fungus fluid significantly helps with kidney stones. The aim of the work is to study the possibility of obtaining kombucha using medicinal plants, fermented leaves or mixtures with teas. The following raw materials were used as raw material for obtaining kombucha: fermented cypress leaves, fermented apple leaves, fermented raspberry leaves, a mixture of fermented leaves (apple, raspberry, blackberry, cherry, pear), a mixture of mint with a low content of menthol (apple, mojito, eucalyptus and sweet lemon Hillary mints), a mixture with a high content of menthol (English, chocolate, orange mints, etc.), ginger, hibiscus. It is shown that the decrease in the active acidity of samples of "classic" kombucha, fermented leaves and compote is more intense than in kombucha with Jerusalem artichoke juice. Most likely this is due to the buffering properties of inulin, which is part of it. Evaluation of organoleptic and physicochemical parameters of beverages (kombucha) of the prepared new compositions showed that they correspond to "classical" in all indicators.