THEORETICAL AND PRACTICAL ASPECTS OF THE USE OF MEDICINAL PLANTS IN THE PRODUCTION OF YOGURT

The article presents the results of a study of the effect of a tincture obtained from a composition based on creeping thyme and peppermint on the organoleptic characteristics of yogurt. A method has been developed for obtaining the most optimal technology for obtaining tinctures from a composition of creeping thyme and peppermint. To obtain the tincture, several compositions of medicinal plants were made from creeping thyme and peppermint. 1 composition contains 50% thyme and 50% mint, 2 composition – 40% thyme and 60% mint, 3 composition – 30% thyme and 70% mint. Based on preliminary studies, it was found that it is most optimal to add the tincture to the finished drinking yogurt, since when the tincture was added before the fermentation process of the milk mixture, the taste of bitterness in the finished product increased. Based on the studies conducted, the effect of tincture of medicinal plants on the organoleptic parameters of yogurt has been established that when adding 10% of raspberry fruit syrup to the yogurt recipe, 3% of tincture can be added.

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