开发添加香料的功能性乳制品技术

I. Buyanova, Viktoriya Uraeva, D.A. Elistratova, V. Shrayner
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引用次数: 0

摘要

在乳制品中添加草药和香料是食品技术领域的一种创新解决方案,为开发独特的健康食品提供了新机遇,吸引了世界各地消费者的关注。研究的目的是开发一种基于植物原料生物活性物质的具有抗氧化特性的功能性乳制品饮品技术,旨在改善人们的健康和长寿,以便在食品工业中潜在使用。在含乳饮料的成分中加入姜黄和生姜决定了其广泛的独特性能,提高了含乳饮料的生物价值和功能性,扩大了产品范围,适合不同人群。植物成分的化学成分中含有许多活性类黄酮和多酚类物质,具有很强的抗氧化性,通过中和自由基影响人体,增强人体免疫系统,确保长寿。研究对象是富含植物源原料生物活性物质的牛奶饮料。为实现目标,进行了实验研究,以开发一种含有香料和草药的鲜奶饮料配方。根据对实验样品理化和感官指标的检测结果,确定了具有高质量等级的最佳样品。制定了 8 种含香料 Zdorov'e 的功能性牛奶饮品配方,并说明了植物成分的剂量、引入阶段、牛奶巴氏杀菌技术模式以及将香料引入奶基的制备特点。获得了新系列鲜奶饮料的保质期数据。在 2 ±1 °C 的储存温度下,建议保质期为 14 天。新技术不需要专业设备,技术过程的持续时间与传统技术相似。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL DAIRY PRODUCTS WITH SPICES
The use of dairy products with herbs and spices is an innovative solution in the field of food technology, opening up new opportunities for the development of unique healthy food products, attracting the attention of consumers around the world. The purpose of research is to develop a technology for functional dairy drinks with antioxidant properties based on biologically active substances of plant raw materials, aimed at improving the health and longevity of people for the purpose of potential use in the food industry. The inclusion of turmeric and ginger in the composition of dairy drinks determines a wide range of unique properties, enhancing the biological value, functionality of dairy drinks and expanding the range of products for various groups of the population. The chemical composition of plant ingredients contains a number of active groups of flavonoids and polyphenols with strong antioxidant properties that affect the human body by neutralizing free radicals, enhancing the human immune system and ensuring longevity. The object of the study was milk drinks enriched with biologically active substances of raw materials of plant origin. To achieve the objectives, experimental studies were conducted to develop a recipe for fresh milk drinks with spices and herbs. Based on the results of the examination of experimental samples for physicochemical and organoleptic indicators, the best samples with high quality ratings were established. Recipes for 8 types of functional milk drinks with spices Zdorov'e were developed with a justification for the dose of plant ingredients, the stage of their introduction, technological modes of milk pasteurization and features of the preparation of spices for introduction into the milk base were worked out. The data on the shelf life of the new line of fresh milk drinks were obtained. The recommended shelf life is 14 days at a storage temperature of 2 ±1 °C. The new technology does not require specialized equipment, the duration of the technological process is similar to classical technologies.
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