Abstract
The work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and quantity composition of the normal intestinal microfllora that is an important factor of organism protection from different intestinal infections. The healthy effect is mainly conditioned by biologically valuable properties of specially selected consortiums of lacto- and bifidobacteria, more stable for the effect of inhibitors and unfavorable environmental conditions. At the joint use of selected consortiums of strains of bifido- and lactobacteria, the number of viable cells of bifidobacteria increases in 3-4 times, the antagonistic activity increases comparing with using separate strains of microorganisms. The use of fructose and lactulose as a biostimulating component of sour-milk desserts raises the activity, growth and development of bifidobacteria. For stabilizing the structure of sour-milk clots, there were used hydrocalloids, such as pectin and starch that favors the increase of the number of viable cells of bifidobacteria, provides the necessary viscosity and certain humidity, prevents stratification at using fruit-berry prebiotics. The optimal storage term of sour-milk desserts at temperature (3±1) оС is no more than 15 days
Highlights
Humans are continuously influenced by the whole complex of unfavorable factors, including the mass uncontrolled use of chemotherapeutic preparations that change the normal functioning of main life activity systems of the organism.In this connection there appeared a question about renewal methods of the optimal intestinal microflora, inherited for the healthy human organism.The continuous growth of consumption of sour-milk products is observed at the international level, both in Ukraine and abroad
The most effective way of normalizing the imbalance of the intestinal microbiocenosis is in using synbiotics that are the complex of probiotics [2] and prebiotics, and preparation of products on their base, that allows to stimulate the own microflora of the human intestine
The aim of the work is to develop the technology of sour-milk fermented desserts, enriched with bifidobacteria and processing products of vegetable raw materials that allow to support the microbiological balance in the gastro-intestinal tract as a protective function of the human organism
Summary
Humans are continuously influenced by the whole complex of unfavorable factors, including the mass uncontrolled use of chemotherapeutic preparations that change the normal functioning of main life activity systems of the organism.In this connection there appeared a question about renewal methods of the optimal intestinal microflora, inherited for the healthy human organism.The continuous growth of consumption of sour-milk products is observed at the international level, both in Ukraine and abroad. Humans are continuously influenced by the whole complex of unfavorable factors, including the mass uncontrolled use of chemotherapeutic preparations that change the normal functioning of main life activity systems of the organism. In this connection there appeared a question about renewal methods of the optimal intestinal microflora, inherited for the healthy human organism. The continuous growth of consumption of sour-milk products is observed at the international level, both in Ukraine and abroad. Their popularity is conditioned by a pleasant taste and medical properties. The problem, connected with the development of (2019), «EUREKA: Life Sciences» Number 2 production technologies of fermented sour-milk desserts of the functional destination, based on synbiotics, enriched with bifidobacteria [3] and biologically active substances of the vegetable origin, is topical
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