Напитки на основе молочной сыворотки и сублиматов проростков растений

Abstract

The article discusses the creation of new functional products based on whey, enriched with plant components. For enrichment, preparations are proposed from seedlings of amaranth, wheat and milk thistle, which have antioxidant activity, which impart functional properties to the products. This will enrich the products with vitamins, dietary fiber, proteins, enzymes, macro- and microelements. A comparative characteristic of the functional and technological properties of finished products is given. The work describes the methods: seed germination, freeze-drying of seedlings and determination of antioxidant activity of finished product samples. As a result of the experiment, optimal concentrations of introduced wheat, milk thistle and amaranth sublimates were established, whey beverage formulations were developed, and the most favorable pasteurization regimes were determined. A comparative organoleptic assessment of the quality of the obtained products was also carried out, and microbiological indicators of product safety were investigated. The approaches proposed by the authors of this article made it possible to develop formulations and technologies for the production of whey-based drinks enriched with antioxidants, plant proteins, non-digestible fibers, enzymes, vitamins, macro- and microelements. The obtained products have functional properties: immunomodulatory (with sublimate amaranth seedlings), hepatoprotective (with milk thistle seedlings), stimulating metabolism (with wheat seedlings).