Abstract
Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.
Highlights
In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products
Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin, probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research
As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation
Summary
ФГБОУ ВО «Кубанский государственный аграрный университет имени И.Т. Трубилина», ул. Приняли решение разработать новые рецептурные композиции функциональных пищевых продуктов, содержащих в своем составе следующие основные ингредиенты: фруктово-овощное сырье, пектин, СОМ, молочную сыворотку, закваску. Для того чтобы разработать новые рецептуры, определились с основными задачами, к которым можно отнести следующие: исследовать химический состав и физико-химические свойства всех используемых рецептурных компонентов; определить вероятность увеличения пребиотических свойств используемого овощного и фруктового сырья; экспериментально исследовать возможность одновременного использования пробиотической микрофлоры и фруктово-овощного сырья, обработанного ферментным препаратом; разработать рецептурные композиции фруктово-овощных продуктов, обладающих функциональными свойствами; проанализировать функциональную направленность разработанных продуктов. В качестве основных объектов исследования было выбрано овощное и фруктовое сырье в виде пюре и соков, молочная сыворотка, полученная при производстве творога, пектин (жидкий и сухой), пробиотические закваски в виде концентратов молочнокислых и бифидобактерий, пектолитический фермент Pectinex Ultra SP-L. Разработка рецептур комбинированных продуктов с функциональными свойствами // Новые технологии.
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