BIOPRODUCT FOR PREVENTIVE NUTRITION

The purpose of the study is to develop technology for a preventive bioproduct based on raw milk, enriched with plant components and probiotic cultures. Objectives: creating a biological product with a good mutual combination of ingredients of plant and animal origin, allowing to obtain high nutritional and biological value in the final product; determination of quality indicators and sanitary-significant indicators of the finished enriched bioproduct. Research was carried out at the Siberian Cossack Institute of Technology and Management (branch of the FSBEI HE Moscow State University of Technology and Management named after K.G. Razumovsky) using the production and laboratory facilities of VNIMI-Sibir LLC (Omsk). The main characteristics of the enriched product are planned: high protein-energy index, high content of macro- and microelements and probiotic microorganisms. In order to comply with all the declared characteristics of the product with preventive properties, it was decided to use curd cheese obtained by the acid method using the enrichment of probiotic microflora as the basis for the dessert bioproduct. In the course of research, the composition of a combined starter was experimentally selected, consisting of a monospecies lyophilized concentrate of thermophilic streptococci of the species Streptococcus thermophilus “BK-Uglich-TNV” and a complex probiotic culture AiBi B6.10MIX (Bifidobacterium sp., Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus ). The study investigated the feasibility of using natural frozen cranberry puree, pine nut seeds and apple pectin in the recipe as functional plant ingredients, which were introduced into dairy raw materials to enrich the dessert bioproduct with biologically active nutrients. A dessert bioproduct was developed with a high protein content (animal and vegetable) and high probiotic properties (Lg number of cells, CFU/1 cm3: lactic acid bacteria – 10.14 ± 0.1, bifidobacteria – 7.15 ± 0.1) and organoleptic characteristics, enriched with macro- and microelements, vitamins and dietary fiber, which is recommended for use in preventive nutrition.