RESEARCH OF THE EFFICIENCY OF APIP-PRODUCTS APPLICATION IN THE PRACTICE OF PREPARATION OF BIOLOGICAL-ACTIVE, FUNCTIONAL MINORITY PRODUCTS

I. M. Kornyenko, O. Yu. Filimonenko, O. A. Krykovska, Y. O. Gedzun, A. S. Glushkov

Abstract


The demand of consumers for the use of sour milk functional products is analyzed. The recommended sour-milk product was obtained by thermostat from ultra-pasteurized drinking milk with a mass fraction of fat of 3.2%. As a fertiliser was used the preparation «Bifivit» VIVO Kiev Institute of Milk and Meat (Ukraine, Kiev), which includes Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcusthermophiles. The effectiveness of the use of fermentation of VIVO trade mark – bifiit in the technology of preparation of lactic acid products is proved, which is confirmed by high tartar of lactic acid bacteria in the finished product. The optimum time of digestion of lactic acid is established, which according to the results of studies is 5-6 hours, which corresponds to the optimum acidity of the product – 650T for yoghurts.

It is recommended as yogurt fillers to use api products: honey, propolis and pollen, which improve the flavoring properties of the product and enrich them with useful biologically active substances. Beekeeping products are a powerful source of biologically active substances. According to the results of personal studies, the optimum dosages of fillers were determined: floral honey – 6%, propolis – 0.5%, pollen – 5%.The research results show that yeast is present in the yogurt with honey and pollen for the third day. And on the 7th day in the sample with pollen, the amount of yeast exceeded the norm (50 Columns of forming units / ml). Signs of fermentation were observed in this sample. This indicates that when a saw is introduced into the product, a significant amount of foreign microflora enters simultaneously. The most stable microbiological parameters are observed in samples of yogurt with propolis. This may be explained by the fact that propolis is a natural antiseptic, which in some way affects the growth of yeast cells, as well as other microorganisms. Honey has a positive effect on the development of lactic acid microorganisms, but the period of changes in the organoleptic properties of the product with honey is less compared with control samples.

Keywords


leaven; lactic acid bacteria; acidity; yogurt; propolis

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DOI: https://doi.org/10.31319/2519-2884.34.2019.21

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Copyright (c) 2019 I. M. Kornyenko, O. Yu. Filimonenko, O. A. Krykovska, Y. O. Gedzun, A. S. Glushkov

ISSN (print) 2519-2884

ISSN (online) 2617-8389