Production technology and quality assessment of milk shakes for baby food with vitamin complex enrichment
Abstract. Diversification of dairy products for baby food is a topical trend in the development of the dairy industry. In the process of producing an ultra-heat-treated (UHT) milkshake, milk with a mass fraction of fat 3.5 %, skim milk with a mass fraction of fat 0.5 %, fruit filling "Cherry" and a vitamin premix are used. The technological process of production includes the acceptance of raw materials, assessment of their quality in accordance with regulatory documents; heat treatment of raw milk; preparation of a normalized mixture; adding ingredients. The prepared mixture is sent for deaeration to a flow-through apparatus, then to a homogenizer, where it is subjected to ultra-pasteurization at a temperature of 136 ± 2 °C with a holding time of 4 ± 1 s. The final stage of cocktail production is packaging and intermediate storage. The resulting product was tested in the laboratory for organoleptic and physicochemical indicators. During the experiments, it has been found that the taste, smell, colour, appearance and consistency meet the requirements of state standards. The content of protein, fat, carbohydrates, calcium and titratable acidity are within acceptable values; the content of vitamins A, D3, E, B6 is higher than the minimum values. The research results on safety indicators meet the requirements of technical regulations. Antibiotics, GMO-derived materials and preservatives are not found in the product. The energy value of the baby milk shake is 63.7 kcal (266.6 kJ/100 g of product).
Printed reference: Boyarshinova E. V. Production technology and quality assessment of milk shakes for baby food with vitamin complex enrichment // Vestnik of MSTU. 2021. V. 24, No 4. P. 372-382.
Electronic reference: Boyarshinova E. V. Production technology and quality assessment of milk shakes for baby food with vitamin complex enrichment // Vestnik of MSTU. 2021. V. 24, No 4. P. 372-382. URL: http://vestnik.mstu.edu.ru/v24_4_n89/04_Boyarshinova_372-382.pdf.