QUALITY ASSESSMENT OF ENRICHED CULTURED MILK PRODUCT

Abstract

In the enrichment of fermented milk ice cream with beekeeping products, preference is given to pollen from royal jelly to bee adsorbed on the basis of their high biological value, sufficient raw material availability and low cost. The resulting product with improved structural mechanical properties: an increase in the viscosity and air saturation of the mixture at the stage of its preparation, as well as resistance to melting of the finished product. The product has improved organoleptic characteristics, milky taste, having a delicate honey-floral shade and high biological value. In addition, due to the increased content in the resulting functional product of proteins, fats, carbohydrates, vitamins, amino acids and fatty acids and the consortium of bifidobacteria and lactic acid microorganisms (Bifidobacterium bifidum, Lactobacillus delbruecki subsp. Bulgaricus, Streptococcus thermophilus), there will be, the activity of the cardiovascular system, the gastrointestinal tract, is a preventive, tonic effect on the body, the immune system is stimulated. The influence of the stabilizer on the formation of the structure and consistency of ice cream. With optimal doses of pollen, royal jelly adsorbed and the use of lactic acid microorganisms, the developed product can compensate for the deficiency of biologically active components in the diet for all age and social groups. When organizing and conducting research, a set of generally accepted, standard techniques and research methods, including physicochemical, biochemical and rheological, were used. The technology has been developed, the content of nutrients has been determined, the production method ice cream enriched with beekeeping products – flower pollen and royal jelly adsorbed, has been received a for invention RF Patent No. 2614797