Use of soy whey to prepare soft drinks for functional purpose

The aim of research is to develop technology and formulations of soft drinks based on soy whey. Research objectives are to substantiate the possibility of using soy whey for soft drinks preparation; to develop formulations and evaluate the quality indicators of the developed soft drinks. The objects of research are the main types of raw materials used: soy whey obtained in the manufacture of tofu cheese from soybean grain varieties of the Amur selection Intriga (GOST 17109-88, TR TS 015/2011), lingonberry (GOST 20450-2019), blueberries (GOST 34219-2017), kefir (GOST 31454 2012), sucralose sweetener (E955, GOST R 53904-2010), and also non-alcoholic drinks prepared with their use. The soy whey obtained in the production of tofu cheese is filtered to separate suspended particles and obtain a transparent product and sent for mixing. Prepared lingonberry or blueberry puree is mixed with soy whey and sucralose sweetener in accordance with the recipe. Ready drinks are homogenized to obtain a homogeneous consistency and to avoid delamination during storage, subjected to ultra-pasteurization and packed in aseptic conditions in a prepared combined container - type III package, with a capacity of 200-1000 ml. This allows you to get drinks with an enriched chemical composition containing soluble protein fractions, a small amount of fats, carbohydrates, minerals and physiologically functional ingredients (β-carotene, vitamins C, vitamin E, lycopene). Non-alcoholic drinks were highly appreciated in terms of organoleptic characteristics, they have a pleasant appearance and color, a light berry aroma, a moderately pronounced sweet taste with a slight sourness and a pleasant aftertaste. Non-alcoholic drinks obtained by the developed technology can be classified as functional food products.