Бие сүтіне негізделген зат алмасу–алиментарлы аурулардың болдырмау үшін жаңа мамандандырылған өнімдерді әзірлеу

Аңдатпа

The article presents the results of a study on the creation of new specialized fermented milk products based on mare's milk and vegetable raw materials for the prevention of alimentary diseases.

The purpose of this work was the development of fermented milk products based on mare's milk, for the prevention of patients with diabetes and overweight. In the course of the research, mare's milk, bacterial ferments with high biochemical activity, as well as herbal composition in the form of flour obtained by grinding oat seeds in combination with strawberries, wild rose and rowan, were used as the basis for creating liquid and pasty fermented milk products. The article shows the possibility of preparing new specialized products, based on mare's milk using the bacterial starter Streptococcus thermophilus Lactobacillus delbrueckii, the subspecies bulgaricus, as well as the vegetable components of oat seeds in combination with strawberries, rose hips Organoleptic and physico-chemical indicators of various variants of new fermented milk products are evaluated. Taking into account the formulation, chemical composition and biological effect of the ingredients that make up the product, it was justified to use fermented milk mixtures with a preventive purpose for persons with overweight and patients with type 2 diabetes. Conclusions about the possibility of obtaining high-quality specialized products based on mare's milk using vegetable components of functional purpose.

Keywords: mare’s milk, vegetable raw materials, sourdough, yogurt, recipe, technology.