Food Resources. 2022. N 19. Article 05 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:01; Перегляди: 245

5. ICE CREAM FOR HEALTHY NUTRITION
https://doi.org/10.31073/foodresources2022-19-05
Iryna Bernyk, Nadiia Novgorodska
Pages: 47-57

Abstract
Subject of research. The technology of ice cream production using yogurt base and herbal extract. Ukraine has significant untapped resources, including raw materials and industrial bases, to obtain functional ingredients to improve food composition. Despite the available developments and intensive research in this area, the creation of natural functional ingredients is extremely important. Among medicinal plants for the development and manufacture of dry and liquid extracts, dry spicy-aromatic mixtures and aromatic components based on physiological and functional ingredients, traditional pharmacopoeial medicinal plants were the most numerous. In particular, the family Lamiaceae – lemon balm. For their wide use in food production it is necessary not only to conduct a preliminary study of physicochemical and organoleptic properties, but also to establish the quality of raw materials, to develop formulations of compositions and extraction technologies. Purpose. To develop a scientifically sound technology of ice cream for health nutrition. Results. Approaches to the production of yogurt ice cream with plant extracts are substantiated. For yogurt ice cream "Stresostop" it is proposed to use the leaven Iprovit-Yogurt containing cultures of Streptococcus salivarius subsp. thermophilus; Lactobacillus delbrueckii subsp. Bulgaricus. Fermentation of the milk base is completed in 5 hours. The sample of fermented yogurt base has a clean, pronounced sour-milk taste and smell, color - milky white, uniform throughout the mass; homogeneous, delicate, viscous, moderately dense consistency, without gas formation, without serum separation. A scheme for obtaining an extract from plant raw materials using ultrasonic cavitation technology has been developed. Extraction of vegetable raw materials in an ultrasonic field with the following process parameters: intensity 2.5 W/cm2, duration 80 s. Aqueous extracts of lemon balm are selected as plant ingredients for enrichment. According to the recommendations for research, their content is from 3 to 9%. The best organoleptic parameters were characterized by sample №3, which was made with lemon balm extract 6%. The scheme of technological process of ice cream production is offered. Scope of research results. Improving the quality and expanding the range of ice cream.

Key words: ice cream, ultrasound, extraction, medicinal raw materials, sourdough

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