Инновационный тонизирующий напиток на основе молочной сыворотки с растительными компонентами

Abstract

Aim. Development of a fermented milk drink using secondary raw materials from the dairy industry, with the addition of plant components, characterized by high consumer properties and high nutritional value. Materials and Methods. The production of the studied samples was carried out in accordance with the developed normative technical documentation on the generally created technology for the production of milk jelly. Sampling and preparation of samples for laboratory studies was carried out according to a single method in accordance with the requirements of GOST 26809. Organoleptic evaluation of the finished product was performed on the basis of GOST 31986-2012, GOST R ISO 22935-1-2011, GOST R ISO 22935-2-2011. The acidity of the developed samples was determined by the titrimetric method according to GOST 3624-92. Results. An adequate formulation of fermented milk whey drink with the addition of plant components has been developed. The optimal amount of the lacto-fermenting component for the fermentation of curd whey in an amount of 0.5% was selected, at which the acidity of the drink is 80оT, as well as the tasteful functional filler (currant syrup) – 3%. The developed whey drink has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and is intended for the general population. Conclusion. The developed whey based tonic is a good addition to the diet, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.