The New Combined Soy Beverage for Elderly People: the Technology Process and the UseMarina V. Palagina1*, Natalia G. Plekhova2, Evgeniya S. Fishchenko1, Elena I. Cherevach1 and Larisa A. Tekutyeva1
- *Corresponding Author:
- Marina V. Palagina - B.D
Professor of cathedra Chemistry and Technology of living systems Far Eastern Federal University
8 Sukhanova, Vladivostok, Russia
E-mail: [email protected]
Received April 26, 2013; Accepted May 22, 2013; Published May 30, 2013
Citation: Palagina MV, Plekhova NG, Fishchenko ES, Cherevach EI, Tekutyeva LA (2013) The New Combined Soy Beverage for Elderly People: the Technology Process and the Use. J Food Process Technol 4:240. doi: 10.4172/2157-7110.1000240
Copyright: © 2013 Palagina MV, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This study was conducted to develop of functional beverages on the basis of cultured aqueous extraction of soya grains with added extracts from Schisandra chinensis. Formulas and technology for production of functional beverages on the basis of aqueous soya extract, extract of Schisandra chinensis berries and probiotic starters (Lactobacillus bulgaricus ÃÂ¸ Streptococcus thermophilus) have been developed. Shelf life of beverages has been determined. Quality and safety of developed products have been studied. Characterizing the chemical composition and nutritional value of combined soy beverage, we can conclude that they differ balanced protein composition, adjusted for fatty acid composition, have a low calorie, which is very important for the elderly and balanced mineral macronutrients. Soy fermented beverages “Taste of Health” has a high number of viable cells, the optimal pH, allowing lactic acid bacteria remain in the active state during storage. All this makes it possible to call the resulting drink probiotic drinks functionality.