Practical basics of the functional fermented milk desserts development with fruit and berry additives

Abstract

A technology for the production of homogenized purees from sea buckthorn and celery, intended for use in the production of dairy desserts, has been developed. The chemical composition of the homogenized sea buckthorn and celery purees was studied. The optimal modes of the fermented milk desserts production with vegetable purees from sea buckthorn and celery are established, which allow producing a product with the improved organoleptic and rheological parameters. The ratio of milk components of cottage cheese and sour cream is (2:1), the dose of mashed sea buckthorn and celery-13% by weight of the product, the ratio of sea buckthorn to celery is 60:40. The technology of the "Milk squirrel" parfait fermented milk desserts and cottage cheese-sour cream mousse "Spring" production with the addition of mashed sea buckthorn and celery has been developed. In the fermented milk desserts, the content of vitamin C, A and E is increased.