Floral additives as a component of functional purpose for sour milk product

The purpose of the research is to develop a technology for the production of a fermented milk product with functional herbal supplements. Research objectives: to select a starter culture for therapeutic and prophylactic purposes for fermentation of skim milk; to determine the rational dosage of plant raw materials in the form of a plant extract to be added to the finished product. The object of research was a fermented milk product obtained using a starter culture, consisting of Lactobacterium acidophilum : Streptococcus thermophilus (1:1) and the addition of a plant extract (oregano herb, stinging nettle leaves) in a 1:1 ratio with a rational dose of 10 %. The main research methods are: determination of physical and chemical parameters of raw materials and finished product, determination of titratable acidity in accordance with GOST 3624-92, potentiometric determination of the pH of a fermented milk product in accordance with GOST 32892-2014. The organoleptic assessment of the finished product was carried out by the open tasting method developed on the basis of GOST 28283-2015. In the course of the experiment, we identified 3 main stages of the technological process of obtaining a fermented milk product with a herbal supplement: 1. selection of a rational ratio of cultures of microorganisms for the preparation of acidophilic product; 2. determination of the rational volume fraction of the sourdough introduction; 3. adding to the finished fermented milk product an extract of plant origin - an aqueous extract of oregano herb and nettle leaves in a ratio of 1:1. The optimal qualitative and quantitative composition of the starter culture was selected, the rational ratio of lactic acid cultures and the rational volume fraction of the starter culture for the production of a fermented milk product for functional purposes were determined. The introduction of a starter culture consisting of Lactobacterium acidophilum : Streptococcus thermophilus (1:1) in the amount of 5 % and a rational dose of the introduction of herbal extract from the herb of oregano and nettle leaves in the amount of 10% allows to provide certain functional properties in the product.