IMPROVEMENT OF QUICK-CARE VITAMINIZED DRINK TECHNOLOGY

Abstract

The production of functional beverages based on plant powders is one of the fastest growing markets due to the high concentration of bioactive compounds in their composition, which can be beneficial for the health of consumers. To ensure microbial stability and stable quality, drinks undergo heat treatment. However, the use of high temperatures leads to the loss of thermolabile biologically active substances. A promising alternative to high-temperature treatment is cryogenic dehydration technologies. The aim of this study is to develop an improved technology for the production of instant beverages based on a mixture of plant and dairy raw materials with a high content of vitamin C. A feature of the proposed technology is the combination of different methods of dehydration of raw materials. As the main recipe components, it is proposed to use moringa and mint powder, produced by convective drying, powdered milk produced by vacuum drying, and orange cryopowder. The subject of the study is the recipe of a functional beverage and the content of vitamin C in it. The use of cryogenic technology allowed to preserve the high content of vitamin C in orange powder. As a result, the content of vitamin C in the ready-to-eat product is 73.8 mg/100 g, which is 82–98 % of the recommended daily intake for an adult. The use of mint powder in the recipe will improve the organoleptic quality indicators of moringa-based drinks, reducing the intensity of their herbal taste and smell. The presence of powdered milk in the composition of the drink allows to increase its nutritional value, enrich it with protein and fats. Thus, the developed instant drink can be considered a functional product.