TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES
This paper reviews the data on the development of the technologies of sour-milk beverages with the use of wild-growing raw materials. The general principles of the creation of preventive sour-milk beverages and the principal requirements to wild-growing raw materials used to enrich their composition...
Main Author: | |
---|---|
Format: | Article |
Language: | English |
Published: |
Kemerovo State University
2014-09-01
|
Series: | Foods and Raw Materials |
Subjects: | |
Online Access: | http://jfrm.ru/?page=archive&jrn=4&article=4 |
id |
doaj-d0b4db8abe7f4c0797a5af9450bc4dc6 |
---|---|
record_format |
Article |
spelling |
doaj-d0b4db8abe7f4c0797a5af9450bc4dc62020-11-24T23:07:46ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992014-09-0122323910.12737/5457TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGESLupinskaya S.0Kemerovo Institute of Food Science and TechnologyThis paper reviews the data on the development of the technologies of sour-milk beverages with the use of wild-growing raw materials. The general principles of the creation of preventive sour-milk beverages and the principal requirements to wild-growing raw materials used to enrich their composition are formulated. Tavolga syrup based on herbs, such as megasea (BergГ©nia crassifГіlia), meadowsweet (FilipГ©ndula ulmГЎria), and peppermint (MГ©ntha piperГta), and also whey extract and syrup based on balm (Melissa officinalis) are used in the work. The main regularities of the formation of organoleptic, physicochemical, mechanostructural, and probiotic properties of the sour-milk products with the use of aqueous and whey extracts and syrups based on wild-growing raw materials are shown. The prospects and possibility of the application of curd whey, which extracts nutrients from plant raw material, in the production of enriched sour-milk products is demonstrated. The content of milk whey in a sour-milk product is from 5 to 30%. The use of Tavolga syrup excludes the addition of colorants, flavors, and stabilizers, reduces the energy expenditures due to a decrease in the baking time, inhibits the accumulation of lactic acid by starter cultures, and also suppresses the growth of opportunistic microflora during the storage of sour-milk beverages. The technologies of Tavolga phyto-fermented baked milk and phytoyoghurt and Melissa and Lesnoi kefir beverages are described, and the nutritional value of the new sour-milk beverages is shown, including their vitamin composition. The developed technologies of the listed sour-milk beverages are competitive, as confirmed by their relevance, scientific validity, and engineering, social, and economic profitability.http://jfrm.ru/?page=archive&jrn=4&article=4Sour-milk beveragesphytoyoghurtphyto-fermented baked milkkefir beveragewild-growing raw materialsmegaseameadowsweetpeppermintbalmaqueous and whey extracts and syrups of wild-growing raw materials |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Lupinskaya S. |
spellingShingle |
Lupinskaya S. TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES Foods and Raw Materials Sour-milk beverages phytoyoghurt phyto-fermented baked milk kefir beverage wild-growing raw materials megasea meadowsweet peppermint balm aqueous and whey extracts and syrups of wild-growing raw materials |
author_facet |
Lupinskaya S. |
author_sort |
Lupinskaya S. |
title |
TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES |
title_short |
TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES |
title_full |
TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES |
title_fullStr |
TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES |
title_full_unstemmed |
TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES |
title_sort |
technological features of the use of wild-growing raw materials in the production of sour-milk beverages |
publisher |
Kemerovo State University |
series |
Foods and Raw Materials |
issn |
2308-4057 2310-9599 |
publishDate |
2014-09-01 |
description |
This paper reviews the data on the development of the technologies of sour-milk beverages with the use of wild-growing raw materials. The general principles of the creation of preventive sour-milk beverages and the principal requirements to wild-growing raw materials used to enrich their composition are formulated. Tavolga syrup based on herbs, such as megasea (BergГ©nia crassifГіlia), meadowsweet (FilipГ©ndula ulmГЎria), and peppermint (MГ©ntha piperГta), and also whey extract and syrup based on balm (Melissa officinalis) are used in the work. The main regularities of the formation of organoleptic, physicochemical, mechanostructural, and probiotic properties of the sour-milk products with the use of aqueous and whey extracts and syrups based on wild-growing raw materials are shown. The prospects and possibility of the application of curd whey, which extracts nutrients from plant raw material, in the production of enriched sour-milk products is demonstrated. The content of milk whey in a sour-milk product is from 5 to 30%. The use of Tavolga syrup excludes the addition of colorants, flavors, and stabilizers, reduces the energy expenditures due to a decrease in the baking time, inhibits the accumulation of lactic acid by starter cultures, and also suppresses the growth of opportunistic microflora during the storage of sour-milk beverages. The technologies of Tavolga phyto-fermented baked milk and phytoyoghurt and Melissa and Lesnoi kefir beverages are described, and the nutritional value of the new sour-milk beverages is shown, including their vitamin composition. The developed technologies of the listed sour-milk beverages are competitive, as confirmed by their relevance, scientific validity, and engineering, social, and economic profitability. |
topic |
Sour-milk beverages phytoyoghurt phyto-fermented baked milk kefir beverage wild-growing raw materials megasea meadowsweet peppermint balm aqueous and whey extracts and syrups of wild-growing raw materials |
url |
http://jfrm.ru/?page=archive&jrn=4&article=4 |
work_keys_str_mv |
AT lupinskayas technologicalfeaturesoftheuseofwildgrowingrawmaterialsintheproductionofsourmilkbeverages |
_version_ |
1725617212924887040 |