БИОТЕХНОЛОГИЧЕСКИЕ ОСОБЕННОСТИ ПРОИЗВОДСТВА КИСЛОМОЛОЧНОГО НАПИТКА НА ОСНОВЕ ЙОГУРТА С ДОБАВЛЕНИЕМ ФРУКТОВЫХ СОКОВ

Abstract

The purpose of the study is to develop a fermented milk drink with the addition of fruit juice. Objectives: studying the biotechnology of yogurt using a thermostatic method; development of a recipe for a fermented milk drink with the addition of fruit juice; analysis of the organoleptic and physicochemical properties of the new product. A recipe for a yogurt-based drink was developed with the inclusion of juice of different concentrations of 100 and 200 ml. Three types of juice were chosen as additives: Pineapple, Multifruit, Orange. Banana puree (50 g) was used as a thickener, which contains the entire complex of substances beneficial to the body (A, B1, B2, B3, B6, B9, C, E, PP, as well as potassium, calcium, sodium, phosphorus, magnesium, iron). Six samples of the product were manufactured and evaluated. Quality assessment was carried out according to GOST 31981-2013. All samples met the requirements of the regulatory document. The best, according to experts, was sample № 4 with the addition of Multifruit juice in a volume of 200 ml. It had a pleasant sweetish taste, a homogeneous, moderately viscous consistency and scored 5.0 points in the tasting analysis. Yogurt smoothie samples № 1, 2 and 3 scored the lowest (4.5). The color and appearance were normal, and the taste was sweet and sour. Samples № 5 and 6 with the addition of orange juice scored 4.0 points. They were inferior in taste to other prototypes. It was suggested to add more banana puree to improve the taste of these samples.