vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-1-70-83vguit-3423Research ArticleПищевая биотехнологияFood biotechnologyСовременная биотехнология производства молочного десерта с функциональными ингредиентамиModern Biotechnology to produce Dairy Dessert with Functional Ingredientshttps://orcid.org/0000-0003-3537-8081КоноваловС. А.KonovalovS. A.

к.т.н., доцент, кафедра продуктов питания и пищевой биотехнологии, Институтская площадь, 1, г. Омск, 644008, Россия

Cand. Sci. (Engin.), associate professor, food and food biotechnology department, Institutskaya square, 1 Omsk, 644008, Russia

sa.konovalov@omgau.orghttps://orcid.org/0000-0001-8544-4214ГавриловаН. Б.GavrilovaN. B.

д.т.н., профессор, кафедра продуктов питания и пищевой биотехнологии, Институтская площадь, 1, г. Омск, 644008, Россия

Dr. Sci. (Engin.), professor, food and food biotechnology department, Institutskaya square, 1 Omsk, 644008, Russia

nb.gavrilova@omgau.orgПолянскийК. К.PolyanskyK. K.

д.т.н., профессор, кафедра коммерции и товароведения, ул. Карла Маркса, 67А, Россия

Dr. Sci. (Engin.), professor, commerce and commodity science department, 67A Karl Marxa St., Russia

https://orcid.org/0000-0002-9229-9251ЩетининМ. П.ShchetininM. P.

д.т.н., профессор, вице-президент, 1-й, Щипковский пер., д 20, г. Москва, 115093, Россия

Dr. Sci. (Engin.), professor, vice president, 1st, Shchipkovsky lane, d 20, Moscow, 115093, Russia

m_p_sh1953@mail.ruhttps://orcid.org/0000-0003-1359-9190ЧернопольскаяН. Л.ChernopolskayaN. L.

д.т.н., профессор, кафедра продуктов питания и пищевой биотехнологии, Институтская площадь, 1, г. Омск, 644008, Россия

Dr. Sci. (Engin.), professor, food and food biotechnology department, Institutskaya square, 1 Omsk, 644008, Russia

nl.chernopolskaya@omgau.orgОмский государственный аграрный университетOmsk State Agrarian University named after. P.A. StolypinРоссийский экономический университет имени Г. В. ПлехановаPlekhanov Russian University of EconomicsМеждународная промышленной академияInternational Industrial AcademyОмский государственный аграрный университет, имени П.А. СтолыпинаOmsk State Agrarian University named after. P.A. Stolypin2024260220248617083Copyright © Коновалов С.А., Гаврилова Н.Б., Полянский К.К., Щетинин М.П., Чернопольская Н.Л., 20242024Коновалов С.А., Гаврилова Н.Б., Полянский К.К., Щетинин М.П., Чернопольская Н.Л.Konovalov S.A., Gavrilova N.B., Polyansky K.K., Shchetinin M.P., Chernopolskaya N.L.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3423

Дикорастущее растительное сырьё широко распространено, выделяется высоким урожаем и легко культивируется на всей территории Сибирского региона России, является ценным источником витаминов, минеральных веществ, пищевых волокон, органических кислот, фенольных соединений и других веществ, способных оказывать оздоровительный эффект на организм человека. В настоящее время на прилавках большинства отечественных магазинов представлен лишь ограниченный ассортимент молочных продуктов с использованием местного дикорастущего растительного сырья, что позволяет сделать вывод о необходимости создания современных биотехнологий молочных продуктов для здорового питания. Особой популярностью у населения страны, особенно у детей и подростков, пользуются молочные продукты десертной группы: пудинги, коктейли, муссы, смузи, мороженое и щербеты и др. Функциональные пищевые ингредиенты из растительного сырья в составе молочного десерта, обладают иммуномодулирующими и радиопротекторными свойствами, снижают риски возникновения какого-либо заболевания, оказывают профилактическое воздействие на здоровье потребителей. В статье проведен подробный анализ научных исследований связанных с разработкой биотехнологий молочных продуктов на основе молочного и растительного сырья. Описаны объекты исследований, основным из которых являются сливки, применены стандартные органолептические, физико-химические, микробиологические и биологические методы исследований, с использованием современных приборов, а также применялись математико-статистические методы анализа экспериментальных данных. На заключительном этапе научных исследований, представлена технология производства молочного десерта, обоснована целесообразность использования биологически активных компонентов при его производстве, приведены показатели качества, пищевой и биологической ценности, хранимоспособность и сроки годности нового молочного десерта.

Wild plant raw materials are widely distributed, stand out with a high yield and are easily cultivated throughout the Siberian Region of Russia; they are a valuable source of vitamins, minerals, dietary fiber, organic acids, phenolic compounds and other substances that can have a healing effect on the human body. Currently, a wide range of dairy products using local wild plant raw materials is not sufficiently represented on the shelves of most Russian stores, which leads to the conclusion that it is necessary to create innovative biotechnologies of dairy products for a healthy diet. Dairy products of the dessert group, for example, puddings, cocktails, mousses, smoothies, ice cream and sorbets, etc. are especially popular among the population of the country, especially among children and adolescents. Functional food ingredients made from vegetable raw materials, as part of dairy desserts, have immunomodulatory and radioprotective properties, reduce the risk of any disease, and have a preventive effect on the health of consumers. The article provides a detailed analysis of scientific research related to the development of technology for dairy products for healthy nutrition based on dairy and vegetable raw materials. Subjects for scientific research, prime ones of which is cream, are described; standard organoleptic, physicochemical, microbiological and biological research methods are applied with the usage of modern devices; as well as mathematical and statistical methods for the analysis of experimental data are used At the final stage of the scientific research, the technology for the production of a dairy dessert bioproduct is presented; the motivation for the use of biologically active agents in its production is substantiated; indicators of quality, nutritional and biological value, storage stability and shelf life of a new dairy dessert are given.

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The authors declare that there are no conflicts of interest present.