Technological compatibility of dairy and vegetable raw materials in the creation of a drink replacing coffee

The article proves the relevance and reasonability of producing a low-fat milk drink enriched with barley powder as a coffee substitute. Due to the high nutritional value and the absence of caffeine properties, the resulting product can be recommended for direct consumption by all groups of the population, including in the nutrition system of children's and sanatorium institutions. The object of the study was prototypes of a milk drink. Skimmed milk powder was used as a base after recovery. To give the coffee taste to the drink, barley powder was used in an amount of 7%. Jerusalem artichoke syrup in the amount of 4% was used as an additional source of carbohydrates. Microscopy of beverage samples investigated the dispersion of the cereal component in dairy raw materials. The method of rotational viscometry revealed a complete restoration of the structure after mechanical destruction and an improvement in the loss of viscosity in the samples after cold storage compared with the samples immediately after receipt. The shelf life of the drink is determined by the method of microbiological analysis.