Sour milk freeze-dried products for the population working in the Far North

Freeze-dried products have a great potential for creating a complete diet for people working on a rotational basis in the Arctic region, due to their properties that they acquire after the freeze-drying process. Researches of the effect of primary drying temperature on the total content of antioxidants in freeze-dried yoghurts with berry puree have been carried out. The objects of researches were yoghurts with berry puree produced by the thermostatic method. Prepared yoghurts were frozen at a temperature of minus 400C and intensive air circulation. After the samples were subjected to vacuum freeze-drying at primary drying temperatures from minus 100С to minus 300С with a step of 50С. In freeze-dried samples of yogurt, the total content of antioxidants was determined by the amperometric method on the device "Tsvet-Yauza-01-AA" and sensory characteristics. It has been determined that vacuum freeze-drying at lower primary drying temperatures results in the retention of a higher content of antioxidants. Sensory properties of prepared yoghurts revealed that changing the primary drying temperature affects the overall perception of taste, colour and smell of freeze-dried yoghurts. The choice of the freezedrying mode, which provides the maximum level of preservation of the quality of freeze-dried yoghurts with berry puree, is substantiated.