1 кафедра технологии продуктов животного происхождения, Воронеж. гос. ун-т инж. техн., пр. Революции, 19, Воронеж, 394036, Россия Реферат. В качестве вкусового компонента выбран сироп, приготовленный из калины. Эта ягода широко используется в разных формах в пищевой промышленности, в том числе и молочной. Особое внимание следует обратить на то, что калина является дикорастущим растением, и не требует затрат на посадку и культивирование. Калина богата биологически активными веществами и является лекарственным сырьём. Плоды калины богаты органическими кислотами, особенно валериановой кислотой. Из минеральных веществ ягоды содержат: марганец, цинк, железо, фосфор, медь, хром, йод, селен. Массовая доля железа в калине в 2-3 раза больше по сравнению с другими ягодами. В калине на 70% больше витамина C, чем в лимоне, она также содержит витамины A, E, P и K. В ягодах присутствуют дубильные вещества, пектин, танин, кумарины, смолоподобные эфиры, гликозид вибурнин (очень полезен в составе калины, именно он делает ягоды горькими). Предложено использование сиропа калины при производстве кисломолочного продукта. Так как биологически активные вещества не разрушаются при замораживании и переработке, ягоды вымораживали и добавляли сахарозу. Сироп имел красивый рубиновый цвет и приятный вкус. Кисломолочный продукт функционального назначения вырабатывается резервуарным способом. Технологический процесс получения кисломолочного продукта отличается от традиционного, операциями подготовки компонентов и их внесением в готовый продукт. Потребление 100 г кисломолочного продукта с витаминным премиксом, удовлетворяет суточную потребность в витаминах А, группы В, С, Д, Е на 40-50%. По результатам исследований разработаны рецептуры кисломолочных продуктов, проведена оценка их качества. Производство кисломолочного продукта позволяет расширить ассортимент молочной продукции функциональной направленности.

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The technology of sweet-sour dessert oil with maple syrup has been developed. It is of scientific interest to study its quality indices when stored. The organoleptic characteristics of the butter of the sweetener with flavor components were determined in the scores. The score of the ball was 20 points. The chemical parameters of sweet dessert oil with maple syrup are found: mass fraction of fat, not less than – 62%, mass fraction of dry substances, not less – 9,5%, mass fraction of moisture, not more than – 28,5%. The conformity of oil indicators with the norms specified in TP TS 033/2013 for cream butter with the components is established: mass fraction of fat – 50 to 69%, mass fraction of moisture – 16 to 45%. The thermostability of butter of sweet-dessert dessert oil with maple syrup has been determined – 0,7, i.e. the indicator is characterized as satisfactory. A good consistency of sweet dessert oil with maple syrup is found on the slice – the plate has a dense, even surface and edges, with slight pressure bending. The shelf life of sweet dessert oil with maple syrup is 15 days. Acidity of the fat phase was determined over a period of 21 days (taking into account the time reserve). The index of acidity of the analyzed sample for 15 days was – 2.7 °C, which corresponds to the norm. Estimation of the acidity of the fatty phase and the acidity of the plasma of the oil showed an insignificant increase during the warranty period of shelf life. The stability of fatty oil of sweet-dessert dessert with maple syrup has been determined. During the experiment, the color became yellow, the smell is sweet, creamy, pleasant, the aroma of maple syrup is pronounced. The specimen withstood the test for 8 hours, no damage to the fat is noted. The microbiological parameters of the oil have been determined. The conformity of oil with the requirements of State standard 32899–2014 and TP TS 033/2013 during storage is established.

Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition.