Functional direction technology of dairy serum product

Abstract

Abstract The authors determined the nutritional value and vitamin-mineral composition of the introduced plant ingredients: spirulina, tarragon, mint and stevia sweetener and found that their nutritional and biological value is due to the high content of proteins, carbohydrates, dietary fiber, vitamins and minerals; justified their choice and composition of the microflora of the starter to give the product probiotic properties. The formula of the enriched product was developed and optimized based on the requirements for the production of functional food products. Set dose, method of heat treatment of insertion of the ingredients and process conditions for the production of fermented milk product reservoir method with consideration of prior extraction of tarragon and mint and control of industrial processes on the basis of which developed the technology of enriched fermented milk whey product. The qualitative indicators of the developed product were determined and it was found that the caloric content of the products is quite low and amounts to 25 kcal, all the indicators of the enriched product exceed the values of the control sample, it contains dietary fibers, the number of lactic acid microorganisms in the enriched product significantly exceeds the normalized values and the values of the control sample, which proves its high probiotic properties. The formation of lactic acid, ethyl alcohol, carbon dioxide, vitamins, enzymes and antibiotics in the process of fermentation in a fermented milk product, which together give it therapeutic and preventive properties and characterize the functional orientation of the product.