Milk drink with vegetable fillings technology development

The purpose of research is to study the possibility of using chicory syrup and ginger powder for the production of milk drinks in order to enrich the product with macro- and microelements, dietary fiber, B vita-mins and vitamin C. The possibility of expanding the range of dairy drinks by introducing functional ingredients contained in chicory syrup and ginger powder has been studied. Chicory syrup contains inulin, which has functional properties beneficial to health: reduced calorie content and a prebiotic effect. Ginger powder is obtained using technology that ensures the preservation of essential oils, gingerol, B vitamins, vitamin C, minerals and has an immunostimulating, antibacterial, antioxidant and antispasmodic effect on the human body. Research was carried out in the laboratory of the Department of Quality Management and Product Marketing of the Federal State Budgetary Educational Institution of Higher Education RSAU - Moscow Timiryazev Agricultural Academy. The paper presents the technology for the production of a milk drink containing curd whey, pear juice concentrate, as well as enriched with chicory syrup and ginger powder. The quality indicators of the obtained product samples were assessed. An experimental sample of a milk drink was identified that has the highest organoleptic characteristics: a pleasant pear taste and a slight taste of ginger, a uniform consistency (the total score was 23.69). Studies have shown that the addition of functional ingredients does not have a significant effect on the physicochemical properties of the product. The practical significance is confirmed by the approved technical documentation TU 10.51.55-001-00492931-2023 “Milk drink”.