IMPROVEMENT OF YOGURT TECHNOLOGY BASED ON BIOLOGICALLY ACTIVE ADDITIVES FROM VEGETABLE RAW MATERIALS

The scientific article provides a systematic analysis of the relevance of developing yogurt technology using biologically active additives from plant raw materials based on theoretical research. Based on empirical studies, the composition of medicinal plants growing in the East Kazakhstan region has been studied, the composition of medicinal plants with the optimal content of active substances has been selected, the effect of medicinal plant extract on yogurt quality indicators has been studied, and the technology and formulation of functional yogurt have been developed. To conduct the study, standard and generalized methods were used to study the chemical, physico-chemical, microbiological and organoleptic parameters of dairy raw materials, medicinal plants, medicinal plant extract and yogurt. A method for obtaining a thick extract has been developed to obtain a functionally oriented bio-yogurt. For the experimental development of the technology for obtaining a thick extract, the following modes were set-the extraction temperature was 50-55° C, the duration was 5 hours, the ratio of raw materials to extractant was 1:20, 95% ethyl alcohol was selected as the extractant. The technology of introducing a thick extract into the yogurt has been developed. The quality indicators of bioyogurt produced using an extract of medicinal plants have been studied. The optimal dose for the administration of medicinal plant extract is 6%. Bio-yogurt thick extract of medicinal plants should be stored from 4 to 6% for up to 24 hours, including no more than 12 hours at the factory at a temperature of 4-6°C.

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