atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-3-160-168atu-2686Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка рецепта функционального сывороточного напитка, обогащенного шиповникомDevelopment of a recipe for a functional whey drink enriched with rose hipshttps://orcid.org/0009-0004-7667-6178МирзакуловаА. А.MirzakulovaA. A.

010011, Астана, пр. Победы, 62

010011, Astana, Pobeda Ave., 62

Asiya87_87@mail.ruhttps://orcid.org/0000-0002-7674-313XСарсембаеваТ. Е.SarsembaevaT. E.

010011, Астана, пр. Победы, 62

010011, Astana, Pobeda Ave., 62

tolkyn_adil@mail.ruhttps://orcid.org/0000-0002-8036-9718КалемшаривБ.KalemsharivB.

010011, Астана, пр. Победы, 62

010011, Astana, Pobeda Ave., 62

begzhan.kalemshariv@mail.ruКазахский агротехнический университет имени С.СейфуллинаКазахстанKazakh Agrotechnical University named after S. SeifullinKazakhstan2025270920251493160168Copyright © Мирзакулова А.А., Сарсембаева Т.Е., Калемшарив Б., 20252025Мирзакулова А.А., Сарсембаева Т.Е., Калемшарив Б.Mirzakulova A.A., Sarsembaeva T.E., Kalemshariv B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/2686

Спрос на функциональные напитки устойчиво растёт, при этом сочетание сыворотки (источник белков и минералов) и плодов шиповника (витамин С, полифенолы) перспективно для создания продукта с доказанной пищевой и сенсорной ценностью. Цель – разработать и оптимизировать рецептуру сывороточного напитка, обогащённого шиповником, с подтверждёнными органолептическими, физико-химическими и микробиологическими показателями качества. Исследованы образцы с экстрактом шиповника 2–5% (водная экстракция 80–90 °C, 30–60 мин); проведены гомогенизация и кратковременная пастеризация; оценка по дегустационной панели (n=20, 5-балльная шкала), измерены pH, титруемая кислотность, вязкость, содержание витамина C, выполнены микробиологические тесты; дополнительно апробированы функциональные добавки (пробиотики, витамин D3, минералы, стевия). Оптимум установлен на 4% экстракта: средние сенсорные баллы ≥ 4,6; pH = 4,2; кислотность = 0,8%; вязкость = 2,1 мПа·с; витамин C ≈ 120 мг/100 мл; общая микробная обсеменённость = 1×10³ КОЕ/мл; дрожжи и плесени = 5 КОЕ/мл; патогены не выявлены. Комбинация пробиотиков, D3, минералов и стевии дополнительно повышала сенсорные оценки (до 4,9). Разработанная рецептура технологична, безопасна и пригодна к масштабированию; продукт сочетает высокие органолептические качества с потенциальной пользой для здоровья, что поддерживает его коммерциализацию и соответствие трендам здорового питания.

Functionalities of susyndarga suranys turakty osude, al sarysu (beloktar men mineraldar kozi) men itmuryn (With vitamin, polyphenoldar) ylesimi daleldengen tagamdyk zhane sensorlyk kundylygy bar Onimdi zhasau ushіn perspectives of a large number of tabyladas. Maksaty rastalgan organoleptical, physics-chemistry and microbiology sapa korsetkishteri bar itmurynmen baiytylgan sarysu susyninny formulasyn azirleu zane ontaylandyru. 2–5% itmuryn sygyndysy bar ulgiler (courts alu 80–90 °C, 30–60 min) zertteldi; homogenization of zhane kyska merzimdi pasterley zhurgizildi; tasting taktasy boyynsha bagalau (n=20, 5 point scale), pH, titlernetin kyshkyldyk, tұtқyrlyk, C vitaminin molsheri olshendi, microbiology synovaktar zhurgіzildi; functionalities of kospalar (probiotic, D3 dorumeni, mineraldar, stevia) kosymsha synaktan otti. Ontails 4% sygyndyda belgіlandі: ortasha sensory score ≥ 4.6; pH = 4.2; қishқyldyқ = 0.8%; tұtқyrlyқ = 2.1 mPa s; Vitamin C ≈ 120 mg/100 ml; microtardyn zhalpy sana = 1×10³ CTB/ml; ashytky zhene = 5 KKB/ml; Kozdyrgyshtar anyqtalmada. Probiotic, D3, mineraldar and stevia combinations sensory and payardy kosymsha arttyrdy (4.9 days). Øzirlengen formula technology túrgydan múmkіn, qauіpsіz zhane scale zharamdy; Onim zhogary organolepticalak kassietterdi densaulykka aleuetti paidasymen biriktiredi, bűl on kommertsiyalanuyn zhane salauatty tamaktanu tendenlaryna saikestigin Coldaids.

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