Development of complex acid and milk drinks for sports food. Part 2.

Abstract
The aim of the work is to substantiate scientifically and develop the composition of specialized fermented milk drinks for athletes. Interest in food for athletes is growing steadily and the creation of complex products that provide body with essential nutrients and biologically active components with functional properties is required. Several options for the composition of drinks with ingredients that accelerate the processes of recovery and improve the performance of athletes are analyzed. The types of starter cultures to produce the fermented milk basis are selected, the aspiration of carbohydrate and mineralizing components is established, and the formulations of beverages is developed. The organoleptic, physicochemical, and rheological properties of beverages are determined using standard and accepted research methods. The shelf life and storage conditions of the finished product are determined. During the study, 2 types of fermented milk-based drinks have been developed – a carbohydrate-protein fermented milk drink using maltodextrin, and a fermented milk drink with Regidron mineralizing component for restoring water-electrolyte balance in case of dehydration. The calculation of the food and energy value of the fermented milk drink "Rehydron" was made and the assessment of the daily needs for minerals and vitamins was carried out. The results obtained allow us to attribute the developed drink to functional foods that have a beneficial effect on metabolic processes in the human body.