ВОЗМОЖНОСТИ ИСПОЛЬЗОВАНИЯ ПОРОШКА КЭРОБА И СИРОПА КЛЮКВЫ ПРИ ПРОИЗВОДСТВЕ ФУНКЦИОНАЛЬНЫХ КИСЛОМОЛОЧНЫХ ПРОДУКТОВ

Abstract

One of the ways to increase the nutritional value of fermented milk products is the use of plant-based additives. This article substantiates the possibility of using additives of plant origin and berry syrup in the production of functional dairy products. As a functional supplement, it is proposed to use carob, which is rich in vitamins, antioxidants, trace elements, and dietary fiber. Cranberry syrup, which has high antioxidant activity and helps strengthen immunity, will be used as an additional source of antioxidants and biologically active substances. The use of cranberry syrup in the production of fermented milk products excludes the introduction of flavors, dyes and sweeteners due to the saturated color, pronounced aroma, and also does not require a significant change in the technological process and, accordingly, does not require additional equipment. Cranberry syrup is rich in vitamin C – 14.4%, silicon – 20%, iron - 12.8%, cobalt - 100%, copper - 12%. A dose of vegetable filler was selected and the regularities of the formation of organoleptic, physico-chemical and structural-mechanical properties were studied. It has been established that the introduction of carob powder and cranberry syrup into fermented milk products leads to an increase in the content of antioxidants, dietary fiber, and trace elements in them. Carob was introduced into the milk base before fermentation in the form of powder. The amount of the additive was determined, it was 1%. The amount of syrup applied was 4%. Based on the research results, a scheme of the technological process for the production of new functional fermented milk products has been developed. Thus, the use of carob and cranberry syrup will increase the functional properties of fermented milk products. The combination of useful properties of a new functional product and an acceptable price will also