Biologically active components of medicinal plants in the fermented milk product «Dyvosyl»

Abstract

The article is devoted to the scientific substantiation of technological solutions, which consists in the enrichment of dairy basis of bacterial concentrate of kefir grains and functional ingredients of medicinal plants to create the original composition of the product introduced medicinal plant with diverse therapeutic areas — functional sour-milk product «Dyvosyl». Experimental work was conducted at the Department of biotechnology of the Institute of Food Resources NAAS. Set doses of functional ingredients, bacterial concentrate of kefir grains and according to the research are for bacterial concentrate — 5 g/t of dry extract of root of mallow medicinal — 120 g/t, dry extract of rootstock and roots of inula — 160 g/t, of essential oil peppermint — 2.5 g/t. The use of kefir grains in complex with functional ingredients allows us to obtain a fermented milk product with a significant amount of biologically active microorganisms (total number lactic acid bacteria (LAB) ((0.8÷1.01)±0.05)×109 CFU/g), increased levels of free amino acids (up to 12.4% of the total number) and a minimal amount of cholesterol ((61.2±0.1)%). It has been determined that for dry extracts we should use initial dissolution, thermal treatment at a temperature of (92±2)°C, endurance (15±2) minutes and the introduction of a solution of the extracts before fermentation of the milk. The fermentation should be carried out at a temperature of (25±1)°C for (8–9) hours to raise titrated acidity (80±5)°T, Essential oil of peppermint to make only after the process of aging of the product. The use of functional ingredients has allowed extending the shelf life to 12 days. Product originality and novelty of technological solutions of production of the product is confirmed by the patent of Ukraine for invention Method of production of functional fermented milk product «Dyvosyl» (Pat. No. 97772 Ukraine, IPC AS 9/13(2006.01), AC/127 (2006.01), pub. 12.03.2012 R., bull. No. 5).