Research and updating of the “Kalmyk tea” technology based on yellow dock (Rumex confertus) and goat milk

Introduction. The results of the development and verification of “Kalmyk tea” technology with goat milk have been presented. It has been shown that the combination of a complex of biologically active substances in yellow dock and goat milk improves the functional properties of the “Kalmyk tea”.

The goal of the research is to study and update the “Kalmyk tea” technology based on yellow dock and goat milk.

The objects and methods of the research. The content of total protein, total fat and lactose in the original milk samples and finished drinks were determined using GOST methods; meta-analysis of modern scientific data on the biochemical composition of cow and goat milk; the hydromodulus and volume of the decoction were determined by the modeling method; organoleptic assessment of the drinks was carried out by an expert commission.

The results and discussion. Individual stages of the technological process of the traditional Adyghe drink “Kalmyk tea” have been updated. The quantitative characteristics of the optimal ratio of yellow dock sample and added water (hydromodulus 1:50); the volume of the resulting decoction (31.0 ± 1.73 ml / g of YD); the optimal ratio of decoction: cow milk (2: 1) and decoction: goat milk (3: 1) have been determined experimentally; a basic recipe for the Kalmyk Tea based on yellow dock and goat milk has been developed. Significant differences in the structural features and the level of content of individual fractions of protein and milk fat, as well as higher concentrations of biologically important oligosaccharides have been revealed using comparative analysis of the nutrient spectrum of cow and goat milk. The nutritional value and sensory properties of finished drinks with different types of milk have been studied.

The conclusion. Adding goat milk to the yellow dock decoction increases the functional potential of the Kalmyk Tea without changing the hedonistic perception of the sensory properties of the drink. 

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