Development of a method for increasing the shelf life of a semi-finished sour-cream confectionery cream for public catering

Abstract

Extending the shelf life of a semi-finished confectionery cream used for public catering is an important and urgent task. The results of marketing research of consumer preferences by the method of questionnaire in relation to confectionery creams are presented. It was determined that the most popular types of confectionery creams are sour cream (28%), custard (22%), and cottage cheese (19%). In the course of the research, a method to increase the shelf life of semi-finished confectionery creams for public catering enterprises was developed, combining the introduction of the antioxidant retinol palmitate in the amount of 5% of the recommended daily intake with further vacuuming and shock freezing at a temperature of –30 °C, which made it possible to achieve the shelf life of the semifinished sour-cream confectionery product for 14 days in a refrigerator at a temperature of +3–4 °C in compliance with the required consumer characteristics and microbiological safety requirements. The proposed method for increasing the shelf life of the cream is applicable in wholesale kitchens and restaurants with further use of creams in public catering enterprises.