Study of quality indicators of sour cream products enriched with ex-tracts of tea drinks

The decline in household income against the backdrop of rising food prices has led to a decrease in their demand. Among fermented milk products, the smallest deviation in purchasing demand can be noted for sour cream. It is possible to reduce the cost of this product line by producing sour cream products. The use of herbal prescription components in sour cream products allows you to expand their range, adjust properties, and give a functional focus. Tea extracts are used as natural dyes and flavors, structure-forming additives. Biologically active substances of tea raw materials and products of its processing exhibit various types of physiological activity: antioxidant, anti-inflammatory, antiseptic, antispasmodic, vasoconstrictive action, etc. To give sour cream products a pleasant color and improved taste properties, it is of interest to use extracts of green tea and hibiscus tea drink. Studies of the obtained sour cream products have been carried out. The mass fraction of the introduced extracts was determined by evaluating the total significance coefficient for the following indicators: harmony of taste; consistency; color. The optimal dosage of green tea extracts and hibiscus tea drink is 10%. Flavor components (a mixture of cinnamon and sugar), a stabilizer were additionally added to the composition of sour cream products. The products were stored at a temperature of 4±2 ºС, the organoleptic, physicochemical and microbiological parameters of the latter were studied. Viscosity studies were carried out in the control and test samples. It has been established that the samples of sour cream products have a high viscosity index, well restore the structure after mixing. Sour cream products with extracts of tea drinks can be consumed as an independent product, as well as a prescription ingredient for baked goods.