TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES

• Main Author: Lupinskaya S.
• Format: Article
• Language: English
• Published: Kemerovo State University 2014-09-01
• Series: Foods and Raw Materials
• Subjects: 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
• Online Access: http://jfrm.ru/?page=archive&jrn=4&article=4

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.