Удосконалення технології виробництва функціональних плодово-ягідних напівфабрикатів

Abstract

The object of this study is a functional fruit-and-berry paste with healthy properties with the selection of components (apples, Ziziphus jujuba, blueberries), which are sources of dietary fiber, vitamin C, low molecular weight polyphenolic compounds and phytosterols, which are used as an immunostimulant to create products with cholesterol-lowering effect. The task to increase the content of these substances is solved by concentrating in a rotary film evaporator (RFE) under mild regime pa¬rameters (60...65 °C) to a dry matter (DM) content of 30...32% for 45...50 s and by the pasteurization of concentrated paste in a scraper heat exchanger (SHE) at a temperature of 95...98 °C followed by packing. The effective viscosity (Pa·s) of the mixtures of the original purees (DM 16...17%) and resulting pastes (30...32%) was determined and its increase 1.65...1.85 times was established in the pastes compared to puree. The obtained data indicate a strengthening of the structure of the resulting functional paste, which, compared to control sample, has 3.6 times more effective viscosity. A significant advantage has a paste containing 45% of apple; 35% of Ziziphus jujuba; 20% of blueberries. It is characterized by 3.8 timesenhanced content of dietary fiber; 2.25 times more content of vitamin C; low-molecular polyphenolic compounds and tannins, phytosterols. Therefore, it can be used as an immunostimulant to manufacture products with cholesterol-lowering effect. It was established that in order to effectively conduct the process of concentration in RFE and subsequent pasteurization in SHE, it is rational to grind puree to a particle size within 0.1...0.5 mm. The heat transfer coefficient when concentrating samples with a particle size of 0.5 mm has a higher rate, by 6%, compared to the sample with a particle size of 1.5 mm. The technology could be introduced at the enterprises of the canning and confectionery industries.