Development of an enriched soft drink based on milk

Abstract

A recipe and technology for producing an enriched non-alcoholic drink based on milk and plant components with increased nutritional value have been proposed. Banana puree, orange and grapefruit juices were selected as vegetable components. These components made it possible to simulate the texture of a "cocktail-type" drink, to give a sweet taste to the drink without easily digestible carbohydrates or their substitutes. They were good masking agents for suppressing the foreign taste and smell of the introduced biologically active substances. Vitamin PP, calcium gluconate, and omega-3 were added as enriched components in 30 to 50 % of their daily requirement. Sensory analysis was used to investigate the organoleptic characteristics of the drinks and to select a preference from the presented recipes. According to the research, the preferences were given to two recipes of drinks with different citrus components. The volume of 220 ml was chosen as the test unit of the drink. The first version of the drink included: milk (130 ml), banana puree (70 g), orange juice (20 ml). The second option was milk (150 ml), banana puree (60 g) and grapefruit juice (10 ml). These recipes of drinks had good sensory characteristics in appearance, consistency, smell and taste. The technology of obtaining the drink includes the preparation of raw materials, obtaining a milk-juice base, the introduction of micronutrients, banana puree with constant stirring, mixing until a homogeneous consistency is obtained and aseptic bottling in consumer containers.