Purpose. The technology is aimed at solving the problem of expanding the range of combined dairy products for mass consumption with increased nutritional value. It helps ensure food security of the country by reducing the use of food ingredients produced abroad.
Technical properties. Organoleptic studies of fermented milk drinks: dense, homogeneous consistency with an intact clot, pure fermented milk taste and smell with a pleasantly pronounced taste of amaranth flour and a taste of cranberry fruits, color – light pink, uniform throughout the mass. Physicochemical indicators: titrated acidity – 77 0T, active acidity – 4.7, mass fraction of fat – 3.8%, mass fraction of protein – 3.5%, content of dietary fiber – 0.77%.
Scope. Dairy processing companies, restaurant industry, scientific institutions.
Advantages. Additives of plant origin due to complex enrichment with all biologically active substances of amaranth and cranberry improve organoleptic, structural and mechanical properties of fermented milk drinks, have a bifidobacteria-stimulating effect, and provide products with therapeutic and prophylactic properties. It is advisable to recommend them for mass consumption and healthy nutrition.
Technical and economic effect. The economic effect consists in increasing the enterprise’s profit by 1.84 thousand UAH per 1 ton of finished product. The social effect consists in expanding the range of functional dairy products of mass demand with pleasant taste shades, increased nutritional and biological value.
Description. The technology is based on the idea of producing combined dairy products that combine traditional consumer properties with the technological capabilities of functional and technological ingredients of plant origin, aimed at expanding the raw material base, solving the problem of reducing the deficit of essential nutrients in the diets of the population. Due to the high content of amaranth flour and cranberry puree, dietary fiber, protein substances, vitamins, mineral substances and polyphenols in plant raw materials, the physical and chemical properties of the products are improved. Also, due to the starch content, the colloidal system of combined fermented milk drinks is stabilized, and the rheological characteristics are improved. They can be recommended for mass consumption and health nutrition.