Development of the technology of fermented milk drink with goji berries
| Autor: | N. B. Slyvka, O. Ya. Bilyk, V. O. Nagovska |
|---|---|
| Jazyk: | English<br />Russian<br />Ukrainian |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 97, Pp 65-71 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2519-268X 2707-5885 |
| DOI: | 10.32718/nvlvet-f9711 |
| Popis: | Fermented milk products are popular and have a positive effect on human health due to probiotics. According to statistical studies, yogurt is consumed the most. The work aims to develop the technology of yogurt drinks using goji berries and honey in their technology. The work was carried out in the laboratory of the department of technology of milk and dairy products of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The peculiarities of the technology of fermented milk products with goji berries and honey and methods of introducing new recipe components were studied. The developed fermented milk drink with goji berries and honey expands the range of drinks of this group. Formulation components are natural stabilizers of natural origin. Such a product can be recommended to all age groups of the population. The choice of functional ingredients – goji berries and flower honey, in the technology of fermented milk drinks – is justified. Recipes for sour-milk yogurt drinks have been developed. It was established that the optimal dose of ground goji berries is 1.5 %, and flower honey is 7.5 %. The organoleptic indicators of the finished products were studied, and a point assessment was carried out, based on the results of which a profile frame was built. The results indicate the high taste qualities of the proposed products. The obtained organoleptic characteristics of the fermented milk drink with goji berries and honey established that the experimental samples possessed normative organoleptic characteristics. According to the results of the organoleptic evaluation and the study of physicochemical parameters, formulation No. 2 was chosen for production. Changes in fermented milk products' active and titrated acidity during the 20-day storage period were studied. Based on the research results, the storage period is determined to be no more than ten days. The developed products meet the hygienic requirements according to microbiological indicators. The total number of microorganisms in the test sample is higher than usual, which makes the product beneficial for health. |
| Databáze: | Directory of Open Access Journals |
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