Sour milk drink technology with amarant flour
| Autor: | I. M. Bernyk, S. М. Ovsіenko, N. V. Novgorodska, O. P. Razanova |
|---|---|
| Jazyk: | English<br />Russian<br />Ukrainian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 67-73 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2519-268X 2707-5885 |
| DOI: | 10.32718/nvlvet-f10011 |
| Popis: | The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of chemical structure according to physiological needs of the person. Amaranth flour has been used in the production of innovative products as a high-protein ingredient that increases the nutritional value of products. At the first stage, a study of the functional and technological properties of amaranth flour was conducted. The parameters of preliminary heat treatment of amaranth flour were experimentally established. It was found that increasing the temperature and duration of aging amaranth flour increases its moisture-retaining properties. It is proposed to brew amaranth flour at a temperature of 90 °C for 10 minutes. In experimental studies, brewed amaranth flour in different concentrations was added to the milk base of the experimental samples: sample 2 – 1 %, sample 3 – 2 % sample 4 – 3 % sample 5 – 4 % and prepared cranberry puree in the amount of 5 %. Preparation of cranberry puree consisted of heating to t = 40 ± 2 °C, adding sugar and stirring. According to the results of the research, the amount of brewed amaranth flour in the fermented milk product was established. The most harmonious were the organoleptic characteristics with a content of brewed amaranth flour of 3 %. The technology of production of sour-milk drink with vegetable ingredients by thermostatic method is offered. Technological operations for the production of fermented milk product are as follows: acceptance and evaluation of the quality of the main and auxiliary raw materials; cleaning from mechanical impurities, separation, cooling, milk reservation; homogenization of the mixture; pasteurization and cooling of the mixture; preparation of cranberry puree; brewing amaranth flour; assembly of the mixture, application of leaven, mixing, bottling, sealing, marking; fermentation, cooling, comprehensive assessment of quality and functional properties; transportation and sale. |
| Databáze: | Directory of Open Access Journals |
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