Development of biotechnology of dairy beverages with bioactive phytoextracts of licorice

Abstract

A functional fermented milk drink with plant extracts for prevention and recovery was studied. The data of classical fermentation were used, in particular, the peculiarities of the preparation of phytoextracts for the development of a functional fermented milk drink. The recipe was developed and the influence of licorice root extract concentration and the type of bacterial starter on the physical, chemical and organoleptic characteristics and biological activity of the biobeverage was studied. The specifics of fermentation were taken into account when developing a technological scheme for the pilot production of a functional fermented milk drink with licorice root phytoextract.