Investigation of the possibility of using syrups based on vegetable raw materials in the production technology of canned dairy products

The article discusses the possibility of using syrups obtained by hydrolysis from vegetable grain raw materials. The authors present characteristics of syrups, possible variants of their qualitative and quantitative composition. Data on water activity and the mass fraction of dry substances were obtained, it was found that rice syrup is characterized by the lowest value of water activity from the studied syrups. Samples of canned milk product with partial replacement of sucrose with oat syrup in the range from 0 to 30% in increments of 10% were studied. Data on the water activity and the mass fraction of dry matter of these samples were obtained. It was found that with an increase in the mass fraction of oat syrup in the composition of the samples, there was a slight decrease in the activity of water, which confirms the possibility of using oat syrup as an osmotically active substance in the production technology of canned dairy product obtained by recombination.