Development Technology Of New Types Products Based On The Principles Of Integrated Processing Of Raw Materials
Tatyana Antonenko1, Alexander Andrushko2, Yana Serdyukova3, Anzhela Zakurdayeva4, Aleksey Venetsianskiy5

1Tatyana Antonenko*, Stavropol State Agrarian University, Stavropol, Russia.
2Alexander Andrushko, Stavropol State Agrarian University, Stavropol, Russia.
3Yana Serdyukova, Don State Agrarian University, Persianovsky village, Rostov Region, Russia.
4Anzhela Zakurdayeva, Don State Agrarian University, Persianovsky village, Rostov Region, Russia.
5Aleksey Venetsianskiy, Volgograd State Agrarian University, Volgograd, Russia.

Manuscript received on November 16, 2019. | Revised Manuscript received on 27 November, 2019. | Manuscript published on December 10, 2019. | PP: 3130-3132 | Volume-9 Issue-2, December 2019. | Retrieval Number: B7823129219/2019©BEIESP | DOI: 10.35940/ijitee.B7823.129219
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Abstract: This article presents the results of the development of new types of products based on the use of biotechnological principles of deep processing of raw materials. The composition of multicomponent starter culture, which forms the probiotic properties of drinks, has been developed. The activity of the development of the starting microflora and the composition of the milk base of drinks were research with the aim of increasing the biological value, improving the organoleptic properties and structure of finished products. The proposed types and dosages of fillers of plant origin, the optimal dosage of their implementation from the point of view of the formation of high organoleptic indicators. 
Keywords: Food Biotechnology, Fermented Milk Drinks, Probiotics, Berry Syrups.
Scope of the Article: Bio-Science and Bio-Technology