atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-1-40-48atu-2100Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка рецептуры кисломолочного продукта с фруктовой добавкой для детского питанияDevelopment of a recipe for a fermented milk product with a fruit additive for baby foodhttps://orcid.org/0009-0002-9020-8157СмаиловаЖ. Ж.SmailovaZh. Zh.

120018, г.Кызылорда, ул. И. Жакаева, 75

120018, Kyzylorda, I. Zhakaev str., 75

aruzhan.temirbekovna@mail.ruhttps://orcid.org/0000-0001-7271-0034ТемирбеккызыА. Т.TemirbekovnaA. T.

120018, г.Кызылорда, ул. И. Жакаева, 75

120018, Kyzylorda, I. Zhakaev str., 75

aruzhan.temirbekovna@mail.ruhttps://orcid.org/0009-0001-5276-6281СарсенбаеваЗ. Т.SarsenbayevaZ. T.

120018, г.Кызылорда, ул. И. Жакаева, 75

120018, Kyzylorda, I. Zhakaev str., 75

zukhra.sarsenbaeva2000@gmail.comhttps://orcid.org/0009-0000-5160-5200АманС. Е.AmanS. E.

120018, г.Кызылорда, ул. И. Жакаева, 75

erbolatovnass@mail.ruСериковА. К.SerikovA. K.

150000, г. Петровавловск, ул. М.Жумабаева, 144

150000, Petropavl, M. Zhumabayev str., 144

НурхановаА. Н.NurkhanovaA. N.

150000, г. Петровавловск, ул. М.Жумабаева, 144

150000, Petropavl, M. Zhumabayev str., 144

Кызылординский университет имени Коркыт АтаРоссияKorkyt Аta Kyzylorda universityRussian FederationСеверо-Казахстанский университет имени М. КозыбаеваM. Kozybayev North Kazakhstan University20252003202514714048Copyright © Смаилова Ж.Ж., Темирбеккызы А.Т., Сарсенбаева З.Т., Аман С.Е., Сериков А.К., Нурханова А.Н., 20252025Смаилова Ж.Ж., Темирбеккызы А.Т., Сарсенбаева З.Т., Аман С.Е., Сериков А.К., Нурханова А.Н.Smailova Z.Z., Temirbekovna A.T., Sarsenbayeva Z.T., Aman S.E., Serikov A.K., Nurkhanova A.N.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/2100

В данной работе разработана технология получения йогурта с целью расширения ассортимента кисломолочной продукции, с учетом свойств заквасок и фруктовой добавки, включаемых в состав, и в результате изучения его физико-химических свойств определен срок хранения. Цель исследования: разработка нового вида продукции, которая будет полезна для детского организма с использованием молочного сырья и сохранением физико-химических свойств добавок растительного происхождения. Расширение ассортимента молочных продуктов для детей. Новизна исследования: обоснована технология, режимы переработки нового молочного продукта для детей; обоснован выбор сырья растительного происхождения, включаемого в состав продукта; выбрана рациональная комбинация выбранных заквасок. Методы исследования: методы определения органолептических, физико-химических, микробиологических, показателей безопасности сырья и готовой продукции с применением нормативно-технической документации (ГОСТ, ТУ и др.). В ходе работы был проведен анализ витаминного, аминокислотного состава и микробиологических показателей продукта. Продукт имеет свою долю в детском питании отечественной пищевой отрасли, не только расширяет ассортимент, но и производится продукция с высокой биологической ценностью. Разработан йогуртовый продукт с банановым пюре для детского питания. Состав йогурта обогащен микроэлементом калий и витаминами группы В благодаря банановому пюре.

In this work, a technology for producing yogurt has been developed in order to expand the range of fermented milk products, taking into account the properties of starter cultures and fruit additives included in the composition, and as a result of studying its physico-chemical properties, the shelf life has been determined. The purpose of the study: to develop a new type of product that will be useful for the child's body using dairy raw materials and preserving the physico-chemical properties of additives of plant origin. Expanding the range of dairy products for children. The novelty of the study: the technology and processing modes of a new dairy product for children are substantiated; the raw materials of plant origin included in the product are justified; a rational combination of selected starter cultures is selected. Research methods: methods for determining organoleptic, physico-chemical, microbiological, safety indicators of raw materials and finished products using normative and technical documentation (GOST, TU, etc.). In the course of the work, an analysis of the vitamin, amino acid composition and microbiological parameters of the product was carried out. The product has its share in the baby food of the domestic food industry, not only expands the range, but also produces products with high biological value. A yogurt product with banana puree has been developed for baby food. The composition of yogurt is enriched with potassium trace element and B vitamins due to banana puree.

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The authors declare that there are no conflicts of interest present.