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Молочнохозяйственный вестник, №4 (12), IV кв. 2013
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нентов и не имеет ограничений в употребляемом объеме. Создание функциональ-
ных спортивных напитков обеспечивающих нутритивную поддержку организма с
использованием творожной сыворотки является перспективным направлением в
производстве продуктов для спортивного питания.
Summary:
The problem of full and rational whey using is not solved. The whey has
got a high biological and food value and is in great demand in production of sportsmen
food. The analysis of sports products structure shows that most of the products are
dietary supplements (BAD) containing whey. The dietary supplements don’t solve the
problem of the balanced sportsmen diet. That confirms the urgency of creating products
based on milk components. The cheese whey as a raw material for creating a new
product was chosen to analyze. The main reason of sportsmen tiredness is dehydration
and substratum exhaustion. The purpose of sports drinks is their nutritive support of
a sportsman. The isotonic drinks are of great interest. Our task is to create an isotonic
drink that possesses rehydration properties. Osmolarity of the whey is 376,5 mmol/1
kg of water. It is rational to reduce osmolarity by adding drinking water into the product
composition. It results in a more neutral taste and using of a fruit and berry filler for
taste improvement and giving energy properties to a product. For water-salt balance the
optimum amount of white salt is defined in a drink formula. By means of components
calculation, organoleptic and physicochemical researches the optimum component
composition of the drink is determined. The main component is drinking water. This is
a lactiferous drink, it is ready for direct using, it doesn’t contain chemically synthesized
components and may be used without any restrictions. Creating sports drinks providing
nutritive support of an organism and based on the cheese whey is the perspective
direction in sports food production.
Электронная Научная СельскоХозяйственная Библиотека