Рroduction of non-alcoholic beverage

Abstract

The purpose of the work is to prepare alcohol-free beverages. As alcohol-free drinks, we can use various juices, lemonade,
carbonated and non-carbonated drinks. Among them, kvass is the only drink that is most often consumed among the
population. Kvass is an ancient drink. In the production of kvass, it is possible to increase the stability of kvass and offer it to
the public as an alcohol-free drink. In general, kvass is rich in amino acids and enzymes, macro-and microelements. There
are 8 types of essential amino acids necessary for the human body. It helps to increase immunity, prevent diseases. The
purpose of increasing antioxidant activity, on which the theoretical basis of the use of plant raw materials in the production of
kvass is laid, is considered in practice, and we can also show in the course of the study that it is possible to increase the
organoleptic properties of the drink with the use of fruit juices.