Analysis and optimization of production technology of the national Kyrgyz beverage Maksym

¹ Graduate School of Biotechnology and Food Production, Peter the Great St. Petersburg Polytechnic University, St. Petersburg, Russia
² Department of Hotel and Restaurant Business, Saint-Petersburg State University of Economics, St. Petersburg, Russia
³ Institute of secondary vocational education. Peter the Great St. Petersburg Polytechnic University, St. Petersburg, Russia

^* Corresponding author: irinabazhenova@mail.ru

Abstract

Global migration of populations leads to a widespread of national cuisines, which require adaptation to new consumers. In this regard, it is relevant to change traditional recipes and technologies. Here, we analyzed physical, chemical and organoleptic properties of the national Kyrgyz and Kazakh beverage Maksym. This beverage has a long history, unique properties, and at present is produced only by Shoro. Although being a Kyrgyz signature beverage, when not properly fomulated, it may cause acute intestinal infectious such as salmonellosis, dysentery, and typhoid fever. Our analysis showed that traditional beverage contains 0.9 g of protein, 4.38 g of carbohydrates, vitamins: B1 - 0.08mg%, B2 - 0.1mg%, PP - 0.4mg%, C - 0.59gr% with the useful-energy value of only 27 Kcal. This research analyzes variants of barms for the production of national Kyrgyz drink Maksym with different proportion of yeast and lactic-acid bacteria. Traditional Maksym composition and its production technology have been modified. For the produced drink, sediment content, titratable acidity, solids content, ethanol volume, nutritional and energy value, and organoleptic properties were tested.