Study the influence of rose hip extract on the functional and technological properties of a fermented dairy products

Abstract

The need to develop new types of functional products is due to the increased demand of the population for the products of this group. The subject of the study was a fermented milk drink with rosehip extract. The article suggests the possibility of using an extract of plant origin - rosehip in the production of fermented milk drink in order to give it restorative, preventive properties. The technology of extraction of rosehip fruits growing in the territory of Zhambyl region is proposed, organoleptic, physico-chemical and microbiological quality indicators of finished syrups are presented, confirming the expediency of using the extract in the technology of obtaining enriched fermented milk products. On the basis of scientific experiments, the optimal dosages of the applied extract, recipes for a readymade fermented milk drink using rosehip extract were determined. The nutritional value was calculated and the storage capacity of the fermented milk drink was determined - 7 days at a temperature of (4±2)°C. Industrial approbation of a ready-made functional fermented milk drink with rosehip fruit extract was carried out at «Galenika» LLP, Taraz, Zhambyl region. The approbation confirmed the possibility of introducing the developed formulation, technology of fermented milk drink with rosehip extract in industrial production conditions. The quality indicators of the finished product meet the requirements of GOST.

Keywords

• milk
• extract
• rosehip
• extract
• syrup
• sour milk drink
• leaven
• bifidobacterium