Food Resources. 2022. N 19. Article 02 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 09:59; Перегляди: 171

2. OPTIMIZATION OF THE TECHNOLOGICAL PARAMETERS FOR PRODUCTION OF THE FERMENTED PRODUCT WITH COMBINED COMPOSITION OF RAW MATERIALS
https://doi.org/10.31073/foodresources2022-19-02
Svitlana Andreus, Iryna Romanchuk
Pages: 18-25

Abstract
Subject of research. One of the promising directions for obtaining products of increased biological value, as well as expanding the assortment products of the dairy industry, is the creation of combined products with the simultaneous use of raw materials of dairy and plant origin. Products with partial substitution of milk fat for vegetable fat occupy their place in the food market and have their consumers. Interest in the production of dairy products with a complex fat composition is due to the formation of new views on rational nutrition, the development of modern technologies, the shortage of high-quality dairy raw materials and its high cost, and the growth of competition from imported products. These are not only products with a good price-quality ratio, but also healthy food products that meet certain consumer requirements regarding the fat content of products. Purpose. Justification and optimization of technological parameters of the production of fermented milk fat products with a combined composition long-term storage. Methods. The goal of the research was to establish the optimal modes of pasteurization of a mixture with a complex fat composition and thermomechanical processing of a fermented cream-vegetable curd with a fat content of 25% to obtain a high-quality product for long-term storage. The experiment on the optimization of the defined modes was carried out at the pasteurization temperature of the cream-vegetable mixture in the range of 65-95оС with a step of 5оС, the temperature of thermomechanical processing of the fermented cream-vegetable curd – in the range of 30-70оС with a step of 10оС. The resulting factors of the quality of the finished product were chosen as the moisture-retaining capacity (MRC) and dispersity. Processing of the obtained experimental data was carried out using the program MathCad 2000. Results. It was established that increasing the pasteurization temperature of cream increases the MRC and improves the dispersity of the clot during thermomechanical processing. The application of the mesh method made it possible to determine the optimal processing parameters of cream and fermented milk fat curd, namely, pasteurization of cream should be at a temperature of 95оС; thermalization of the clot – at temperature 70оС. Research on the quality indicators of the fermented milk fat product with a fat content of 25% allowed to establish a shelf life of 21 days. Scope of research results. The determined optimal modes of pasteurization of the cream-vegetable mixture and thermization of the fermented cream-vegetable clot will allow to obtain a finished product with a homogeneous, dense and stable structure without separation of whey and flawless organoleptic indicators, as well as to ensure microbiological purity during long-term storage. The obtained results of the scientific research are necessary for the introduction of the technology of fermented milk fat product with a combined long-term storage composition in the milk processing industry.
Key words: fermented milk-fat product, cream-vegetable mixture, fermented cream-vegetable clot, optimization, processing temperature, moisture retention capacity, dispersion
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