Разработка йогурта с кедровым орехом и продуктами его переработки

Abstract

Purpose. Development of technology for functional yoghurt with pine nuts and its derivative. Materials and Methods. Determination of organoleptic and physico-chemical parameters was carried out using generally accepted standard methods and techniques: the development and control of the product was carried out in accordance with the Technical Regulations of the Customs Union "On the safety of milk and dairy products" (TR CU 033/2013), taking into account GOST 31981-2013 "Yogurt. General technical conditions". The organoleptic characteristics of the produced samples were determined in accordance with GOST ISO 6658-16 Organoleptic analysis. Results. Theoretical and experimental studies of the possibility of using cedar extract with pollen and pine nuts in the technology of yogurt production were carried out in the work. In the course of the work, various compositions of fillers were prepared, which were introduced in various volumes in accordance with the scheme of the study. Based on the data obtained, the influence of vegetable filler on the organoleptic characteristics and nutritional value of the finished product was established. Taking into account the data obtained, the optimal application doses were selected and the possibility of using the studied herbal ingredients to increase the nutritional and biological value of yogurt was proved. Conclusion. A new fermented milk product with functional ingredients has been developed according to the classical technology in a thermostatic way. Pine nuts and cedar food extract were used as functional ingredients. The data obtained are the technological basis for expanding the range of yogurt with improved composition and consumer properties.