Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, dependence of extractives' yield on temperature and extraction process duration was investigated. A mathematical model has been built that makes it possible predict at different in effectively obtain extractive substances. The expediency using whey from production fermented milk cheese as an extractant extract substantiated. It experimentally established mathematically confirmed use increase extractives by 12.1 %, opposed aqueous solution. intensify process, is proposed a rotary-pulse apparatus. found application apparatus substances grass 0.1–0.4 % compared maceration. have determined: hydro module, 1:15; extractant, whey; temperature, 85±5 °С; duration, 20–25 min. graphic modeling environments "Mathcad" "Statistica" helped construct 3D-graphic models illustrate degree dry leaves extracts. improved technology will significantly expand range "healthy foods" through partial or complete replacement sugar. such dietary products social effect economic attractiveness food industry enterprises