DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL DAIRY PRODUCTS WITH SPICES-Reference-Cited by-同舟云学术

DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL DAIRY PRODUCTS WITH SPICES

Published:2024-07-23 Issue:6 Volume:0 Page:157-163
ISSN:1819-4036
Container-title:Bulletin of KSAU
language:en
Short-container-title:

Author:

Buyanova Irina¹^ORCID,Uraeva Viktoriya¹,Elistratova Dar'ya¹,Shrayner Vladimir¹

Affiliation:

1. Kemerovo State University

Abstract

The use of dairy products with herbs and spices is an innovative solution in the field of food technology, opening up new opportunities for the development of unique healthy food products, attracting the attention of consumers around the world. The purpose of research is to develop a technology for functional dairy drinks with antioxidant properties based on biologically active substances of plant raw materials, aimed at improving the health and longevity of people for the purpose of potential use in the food industry. The inclusion of turmeric and ginger in the composition of dairy drinks determines a wide range of unique properties, enhancing the biological value, functionality of dairy drinks and expanding the range of products for various groups of the population. The chemical composition of plant ingredients contains a number of active groups of flavonoids and polyphenols with strong antioxidant properties that affect the human body by neutralizing free radicals, enhancing the human immune system and ensuring longevity. The object of the study was milk drinks enriched with biologically active substances of raw materials of plant origin. To achieve the objectives, experimental studies were conducted to develop a recipe for fresh milk drinks with spices and herbs. Based on the results of the examination of experimental samples for physicochemical and organoleptic indicators, the best samples with high quality ratings were established. Recipes for 8 types of functional milk drinks with spices Zdorov'e were developed with a justification for the dose of plant ingredients, the stage of their introduction, technological modes of milk pasteurization and features of the preparation of spices for introduction into the milk base were worked out. The data on the shelf life of the new line of fresh milk drinks were obtained. The recommended shelf life is 14 days at a storage temperature of 2 ±1 °C. The new technology does not require specialized equipment, the duration of the technological process is similar to classical technologies.

Publisher

Krasnoyarsk State Agrarian University

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