Determining technological parameters for treating pectin-containing raw materials in the technology of milk-vegetable minces

Khodos, L.; Yudina, Tatiana; Nazarenko, Iryna

doi:10.15587/1729-4061.2016.81209

Cited by 1 publication

(3 citation statements)

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“…In the technology of semi-finished milk-plant stuffings the use of carrot, pumpkin, and zucchini purees is proposed to provide compatibility with the milk protein base (buttermilk concentrate) at the organoleptic level, economic expediency (use of local raw materials of the regions) and perform the technological function of wet-binding, due to high content of pectin substances in vegetable purees [2,3].…”

Section: Literature Reviewmentioning

confidence: 99%

“…The technology of fundamentally new foods in the form of multifunctional semi-finished products on the basis of protein-carbohydrate dairy and plant raw materials is developed [2]. The new approach to the use of uninvolved natural properties of dairy and plant raw materials gives the possibility to maximize their functional properties, increasing the economic efficiency of technologies by reducing the use of nutritional additives, as well as increasing the nutritional and biological value of finished products [1].…”

Section: Introductionmentioning

confidence: 99%

“…It is advisable to store the developed semi-finished milk-plant dtuffings in frozen form [2]. The advantages of the use of frozen semi-finished milk-plant stuffings in the foods production at restaurant establishments are the possibility of using quick-frozen semifinished products in the fast food system, reducing of labor and producing costs, the flexibility of the technological process, the long storage time of semi-finished milk-plant stuffings, significant expansion of the range of culinary products in restaurants and possibility to transport frozen semi-finished products at long distances [4,22].…”

Section: Introductionmentioning

confidence: 99%

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Substantiation of rational modes of semi-finished milk-plant stuffings freezing

Yudina¹,

Gnitsevych²,

Nazarenko³

2019

Ukr. food j.

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Introduction. The rational regimes of freezing of semi-finished milk-plant stuffings based on buttermilk concentrate were substantiated and experimentally confirmed. Materials and methods. Milk-carrot, milk-pumpkin, milkzucchini stuffings, as well as cottage cheese control sample stuffing, were studied. The research was carried out on a high-resolution spectrometer Tesla BS 567A with a working frequency of 100 MHz on protons by the Kuntz method. Discussion of the results of study. It was established that at the temperature of 20 °С in the nuclear magnetic resonance spectrum of the semi-finished milk-plant stuffing an intense water signal is recorded, which significantly decreases with intensity while sample cooling to a temperature of-25 °C. The presence of a nuclear magnetic resonance signal indicates that non-freezing water does not disappear completely when cooling the sample to a temperature of-25 ° C, which implies the possibility of biochemical reactions proceesing in the stuffing. It is determined that developed semifinished stuffings require a deeper overcooling than a control sample, since in designed samples of stuffings water binding with carbohydrates is processing. It was investigated that at-25 °C the control sample contains 0,21 g of H2O per gram of dry matter, when the semi-finished milk-carrot stuffing contains 0,40 g of H2O per gram of dry matter, milk-pumpkin stuffing-0,39 g of H2O per g of dry matter, milk-zucchini stuffing-0,37 g of H2O per gram of dry matter at the same temperature. At-30 °C the control sample contains 0,20 g of H2O per gram of dry matter, when in the semi-finished milk-carrot stuffing the content of H2O reaches 0,32 g per gram of dry matter, in the milk-pumpkin stuffing-0.25 g per gram of dry matter, milk-zucchini stuffing-0,24 g per gram of dry matter at the same temperature. It is proved that the smallest amount of non-freezing water in the stuffings is kept at a temperature of-25 ...-30 °С and amounts 0,26 ... 0,40 g of H20 per 1 g of dry matter, which allows to recommend a given range of temperatures for their rapid freezing. Conclusions. The temperature of milk-plant stuffings freezing is substantiated (-25…-30 °С). The possibility of frozen stuffings storage at a temperature of-18...-19 °С, which is the standard temperature of industrial freezing chambers, is proved.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%