Science, Technologies, Innovations №2(34) 2025, 100-112 р

http://doi.org/10.35668/2520-6524-2025-2-11

Pivovarov O. A. — D. Sc. in Engineering, Professor, Professor of the Department of Food Technologies, Dnipro State Agrarian and Economic University, 25, Serhiy Yefremov Str., Dnipro, 49000; +38 (097) 342-46-60; apivo@ua.fm;
ORCID: 0000-0003-0520-171X

Kovalоva O. S. — PhD in Engineering, Associate Professor, Associate Professor of the Department of Food Technologies, Dnipro State Agrarian and Economic University, 25, Serhiy Yefremov Str., Dnipro, 49000; +38 (096) 781-29-64; livre@i.ua; ORCID: 0000-0002-9508-2701

Hanzii M. R. — Student of the Department of Food Technologies of the Dnipro State Agrarian and Economic University, 25, Serhiy Yefremov Str., Dnipro, 49000; +38 (097) 717-79-91; 9675109@student.dsau.dp.ua; ORCID: 0009-0001-8380-2679

Draiuk V. S. — Student of the Department of Food Technologies at Dnipro State Agrarian and Economic University, 25, Serhiy Yefremov Str., Dnipro, Dnipropetrovsk region, 49000, Ukraine; +38 (066) 840-45-99; draiukvsevolod@
gmail.com; ORCID: 0009-0002-7923-7918

FEATURES OF THE TECHNOLOGY AND PROSPECTS OF KOMBUCHA PRODUCTION FROM VARIOUS RAW MATERIALS

Abstract. The work presents the expediency of using various tea and sugar raw materials for the production of kombucha. The novelty consists in the creation of recipes, namely, the replacement of classic black tea with different types of tea raw materials. The useful properties of the used tea raw materials are described. The expediency of using exotic components in kombucha production technology was also analyzed. In addition, a selection of non-traditional sugar-containing raw materials was carried out. It is proposed to use non-traditional flavoring components in parallel with various tea raw materials. The kombucha recipe was developed taking into account the newest components of various origins. Selected modes of brewing (extraction) and infusion of tea and exotic raw materials. Different types of sugar were used for the fermentation process, the optimal amount of each type of sugary raw material was calculated, indicating the time of implementation of the production process. Optimal modes of conducting the technological process at various stages of kombucha production have been selected. A technological scheme for the industrial production of the drink is
presented.

Keywords: kombucha, tea, extraction, sugar, functional drink.

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