Use of Non-traditional Raw Materials in Yogurt Production Technology

M. Samilyk, Evgenia Demidova
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引用次数: 2

Abstract

Topicality. The problem of deteriorating public health prompts scientists and manufacturers to expand the assortment of functional products. In the market of the mentioned products in Europe and Ukraine, dairy foodstuff make up 65...67 %. Particularly, fermented milk products occupy a special place among them. Fermented milk drinks enriched with berry raw materials, which contain antioxidants etc., are in wide demand among the population. Therefore, the elaboration of new types of functional fermented milk drinks is an urgent issue today. Purpose and methods. The aim of this work is to study possibilities of using derivatives of Sambucus nigra processing products in yogurt production technology. Standard organoleptic, physicochemical, microbiological and chromatographic research methods have been used in this research. Results. The recipe of yogurt from derivatives of elderberry processing has been substantiated and created, their organoleptic, physico-chemical and microbiological indicators have been studied. Conclusions and discussion of results. The elaborated technology for the production of elderberry powders with functional qualities, and their usage in yogurt production is appropriate for this production implementation. The research highlights that the way of osmotic dehydration allows preserving the biological value of processing products Sambucus nigra. These processing derivatives can be used as nutritional supplements in yogurt production in order to improve their alimentary value.
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非传统原料在酸奶生产中的应用
时事性。日益恶化的公共卫生问题促使科学家和制造商扩大功能性产品的种类。在欧洲和乌克兰的上述产品市场中,乳制品占65%。67%。发酵乳制品在其中占有特殊的地位。以浆果为原料,富含抗氧化剂等成分的发酵乳饮料,在人群中有着广泛的需求。因此,研制新型功能性发酵乳饮料是当今迫切需要解决的问题。目的和方法。本研究的目的是研究黑参加工产品的衍生物在酸奶生产技术中的应用可能性。本研究采用了标准的感官、物理化学、微生物学和色谱学研究方法。结果。以接骨木果为原料加工酸奶,对其感官指标、理化指标和微生物指标进行了研究。结论和结果讨论。所阐述的具有功能性质的接骨木粉的生产工艺及其在酸奶生产中的应用适合于本生产实施。研究强调,渗透脱水的方式可以保留加工产品黑参的生物价值。这些加工衍生物可作为酸奶生产中的营养补充剂,以提高其消化价值。
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11
审稿时长
4 weeks
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