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Home >Food Processing: Techniques and Technology > Archive > Volume 34, Issue 3, 2014 > WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS

Irina Yu. Sergeeva a
,
Unschikova Tat’yana. A. a
,
Rysina Vera. Y. a
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Sergeeva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Currently, the production of kvass is a dynamically developing sector of soft drinks. The analysis of modern scientific and technical developments in the technology of fermented kvass based on the data of scientific-technical and patent information from home sources is presented. The basic directions of development of modern kvass production and expanding assortment are indentified. The results of studies on fermented kvass trading offer in the retail network of the city of Kemerovo are represented. The analysis of label information of the beverage consumer packaging is presented. It is shown that the label information does not give a comprehensive picture of the implementation of modern techniques of improved technology. Only prescription peculiarities and ways of kvass processing to ensure the declared shelf life can be estimated by the consumer. It is proposed to modify on the whole assortment range of soft drinks in the direction of increasing the share of beverages on the basis of natural raw materials by adjusting the advertising policy on fermented kvass made of nonconventional vegetable raw materials. This will gradually redirect consumers to buy not only tasty drinks, but also useful ones.
Keywords
Fermented kvass, kvass concentrate, kvass wort, microorganisms, non-traditional raw materials, kvass, persitance, assortment
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