Justification of the Feasibility of Developing a Technology for a New High-Protein Milk Drink with Barley

Abstract

Background. The combination of dairy and vegetable raw materials makes it possible to enrich products with vitamins, minerals, dietary fiber and various minor compounds. The introduction of herbal ingredients into raw milk contributes to the diversity of the assortment and, in addition, can be useful in terms of technology, for example, to stabilize the milk dispersion. Barley was used as a herbal ingredient, which is characterized by a complete absence of caffeine, which allows it to be used in the production of products for people who are not recommended coffee for dietary reasons.
Purpose. Study of the organoleptic and technological compatibility of barley with dairy raw materials in the development of a recipe and technology for the production of a high-protein milk drink.
Materials and methods. We used skimmed milk powder and food barley concentrate (hereinafter referred to as barley) in order to develop a high-protein milk drink - a coffee substitute.
Results. The organoleptic, physico-chemical, microbiological parameters of three drink recipes with the addition of barley in the amount of 6.5%, 7.0% and 7.5% were studied. In three versions of the drink, containing 18% of skimmed milk powder, the mass fraction of protein was 7.75%, 7.80% and 7.85%, respectively, which corresponds to the definition of "high protein". Immediately after production, all samples had an active acidity characteristic of fresh milk; during storage, a decrease in active acidity was observed in all samples. The viscosity of the prototypes increased during storage of milk, which is associated with the colloidal properties of milk proteins and barley polysaccharides. The increase in viscosity was beneficial to the consistency of the product, which retained fluidity and uniformity. The number of microorganisms in all samples after 19 days of storage at a temperature of (4 ± 2) °C increased, but did not exceed the standard allowed by the Customs legislation - 1×105 CFU/cm3.
Conclusions. Based on the test results of the samples, a technological scheme of production was developed. The selected modes of the technological process make it possible to obtain a drink with good organoleptic and microbiological parameters.