The substantiation of Melissa officinalis application as an ingredient of curd pasta from kurunga

The aim of the study was to substantiate the possibility of enriching curd products obtained from national Asian drink kurunga with biologically active substances (BAS) Melissa medicinal (Melissa officinalis). The peculiarity of developed biotechnology is the introduction of an aqueous extract of a spicy-aromatic plant into milk simultaneously with a symbiotic ferment to produce kurunga. As the objects of the research dry raw material of Melissa medicinal grown in Krasnoyarsk Region, milk, symbiotic leaven "EM-Kurunga", curd paste from kurunga with the addition of lemon balm extract were taken. Using classical techniques, chemical composition of the main classes of BAS Melissa was studied. Comparative spectrophotometric study of Melissa extracts with the use of water as extractants, 80 % of ethanol and water-ethanol solution (3 : 1) showed that using bipolar extractant made it possible to extract both hydro-and lipophilic compounds from the plant. It was revealed that water-ethanol solution contained chlorophyll and its substituted, essential oil components, phenol carbonic acids, coumarins, vitamins, bioflavonoids, tannins, protein-carbohydrate associates, soluble mineral salts...