Development technology of functional dairy product with phytocomponents

Abstract

The development of enriched fermented milk products is an actual direction of the food industry at the present time. The aim of the work was to develop a technology, to investigate the properties and quality indicators of the dairy product using hawthorn fruits, grape seed oil (GSO) and lactulose syrup. Organoleptic, physicochemical and microbiological parameters of the dairy product were carried out in the laboratory of the Department of Technology of Milk and Dairy Products. Starter FD DVS ABY-3 (CHR Hansen, Denmark) containing in its composition Lactobacillus acidophilus La-5, BB-12, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus was used for the production of the dairy product. The qualitative indicators of functional components corresponded with regulatory legal acts: lactulose syrup – TU 9229-032-53757476-14; dry hawthorn fruits – TU 9185-055-14721358; grape seed oil – TU 9158-006-23199493-14. The dairy product was produced by the thermostatic method. GSO and lactulose syrup were added before pasteurization, and hawthorn extract before fermentation. The sequence of technological operations for the production of a functional fermented milk product: acceptance and assessment of the quality of the main and additional raw materials; normalization by mass fraction of fat to 2.5 %, adding of GSO and prebiotics; pasteurization of the mixture at a temperature of 90-95 °C with a holding time of 2–3 s, cooling to a temperature of 40 ± 2 °C; introduction of hawthorn fruit extract; introduction of leaven FD DVS ABY-3; packaging of the mixture; fermentation t = 40 ± 2 °C during 5 hours; cooling the product to a temperature of 4 ± 2 °С; product storage. The finished product was analyzed for relevance to the requirements of the DSTU 4343:2004. “Yogurts. General technical conditions”. The titrated acidity was determined titrometrically. Microbiological parameters of the product were studied according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. A comprehensive quality assessment was conducted and it was established that the functional product has higher organoleptic indicators and nutritional value; a greater number of lactic acid bacteria, which provides a high physiological value. Based on the research results, it is proposed to introduce functional ingredients for the technology of fermented milk products with functional properties: hawthorn fruits – 5.0 %, grape seed oil – 1 %, lactulose syrup – 0.5 %.