Substantiation of the Parameters of the Production Technology for Yoghurt with the Addition of Ziziphus Fruits

Abstract

Introduction. At present, the issue of production of health-improving dairy products is topical. The aim of the research is to develop the technology of producing dairy with a disired consistency, balanced in vitamins, enriched with microelements and antioxidants and to optimize the parameters of pasteurizing and crushing pips to prevent the shell particles into the product. Materials and Methods. The object of the study is the technology of producing therapeutic milk-based product, the processes of pasteurization of milk and crushing of the ziziphus component without damaging the stones. For this purpose, it is important to choose the optimal design-mode parameters of the crusher. The methodology of the experiment on the rotary crusher consisted of controlling the rotor speed and the gap between the movable and not movable ribs of the crusher. We proposed a design scheme allowing crushing fruits without damaging the stone. Results. The obtained data allowed us to formulate recommendations for optimizing the temperature of pasteurization of raw milk materials in terms of forming the specified rheological properties. It is suggested to use pectin-containing ziziphus fruits to form necessary consistency of yogurt (kefir). The kinematic parameters of the device for crushing ziziphus fruits without damage to the stones have been determined. Discussion and Conclusion. The analysis of the product viscosity dependence on pasteurization temperature shows that the maximum product viscosity is obtained at pasteurization temperature 81–85 °C. To prevent the destruction of the shells of the stones when separating the pulp, the speed of the crusher ribs should not exceed the characteristic speed of the stones, that is in the range from 4.5 to 10.5 m/s.