Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials

Abstract

Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. On this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink such as kefir using milk from sprouted horse bean seeds and natural cow's milk. The possibility of obtaining and applying bean milk from germinated sprouted seeds for the development of the technology of combined fermented milk kefir beverage has been investigated. The mode and technology of obtaining bean milk and kefir drink with it was justified. The inclusion of bean milk from germinated seeds of horse beans, which are completely free from the presence of anti-nutritional components and the action of antitrypsin and hemagglutinin enzymes, is successfully combined with natural milk to develop a new assortment of milk-vegetable sour-milk beverage. Drganoleptic evaluation and quality characteristics of acidity showed that the use of milk from beans sprouted seeds instead of part of the milk in the manufacture of kefir drinks, leads to the preparation of samples with improved technological parameters and contributes to the development of healthy milk microflora.

Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

“…Milk acidity is an essential indicator of the quality of milk for the production of dairy products [ 33 ]. The results of studies of pH values and color parameters of goat’s milk after pasteurization of control samples and with the addition of collagen are shown in Table 2 .…”

Obtaining and investigation of the chemical composition of powdered malt and polymalt extracts for application in the production of non-alcoholic functional beverages

“…The work [5] conducted studies on obtaining bean milk from germinated horse bean seeds from local raw materials, substantiated the mode and technology of obtaining, as well as its use in the technology of a combined fermented milk kefir drink.…”