Abstract
The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.
Highlights
Healthful products include sour-milk ones with fruit-vegetable cryoadditives [1]
Among them combined milk-vegetable cottage cheese desserts, based on sour-milk cheese, are of the most demand of the population together with bioyoghurts. Such products combine in their composition healthful lactate bacteria and biologically active substances of vegetable raw materials [2, 3]
A shortcoming of combined sour-milk desserts is a low BAS content in vegetable raw materials. It is caused by the deficit of high-quality natural fillers at the market [4, 5] and traditional use of jam, fruits pastes, boiled fruits with a low BAS content at the expanse of hard technological processing regimes as fruit-vegetable additives [6, 7]
Summary
Among them combined milk-vegetable cottage cheese desserts, based on sour-milk cheese, are of the most demand of the population together with bioyoghurts. Such products combine in their composition healthful lactate bacteria and biologically active substances of vegetable raw materials [2, 3]. The composition of combined desserts includes different types of food additives The presence of these substances in the composition of products may be harmful for the human organism: cause allergy and other diseases [2, 3]
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