Abstract
The article studies structural characteristics of enriched protein-fat emulsion. It suggests introducing powder from Daursky rosehip fruits into the composition of protein-fat emulsion in order to enrich it with antioxidants. To create emulsion with high functional and technological characteristics, it is necessary to achieve a certain degree of dispersion during emulsion preparation. The parameters of preparation of proteinfat emulsion are established. The 6-minute homogenization time facilitates the creation of dispersed system and uniform distribution of rosehip powder, which is confirmed by microstructural studies. Experimental data have shown high functional and technological properties of enriched protein-fat emulsion. The study of the qualitative characteristics of protein-fat emulsion revealed high content of protein, carotenoids and antioxidants in it. Emulsion has the form of highly dispersed pink system; in the future it can be used in the composition of minced meat products.
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