Abstract
The paper describes the study devoted to the production technology of protein-carbohydrate components based on soya, vegetables, wild Far Eastern raw materials, which includes operations for joint disintegration and extraction of preliminary steeped soy seeds and crushed fresh carrots or sweet pepper in a ratio of 1:1, separation of the obtained mixture, introduction of bulb onions, bracken, mushrooms into insoluble residue, granulation and drying. The analysis of the chemical composition of the developed protein-carbohydrate components showed that the proposed technology made it possible to increase the protein content to 15.0%, fat to 6.5%, dietary fibers to 22%, which exceeds similar indicators for vegetable dried concentrates existing on the market. Based on the analysis of mathematical models, the main factors affecting the quality of rabbit meat and liver pastes with a protein-carbohydrate component were determined: mass fraction of the protein-carbohydrate component was 30.00-30.55%; mass fraction of fat – 12.6-16.3%; duration of chopping – 8.6-10.7 min. The technology of designed pates production was experimentally confirmed.
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