STUDY OF QUALITY OF SNACK GHERKIN TINNED FOOD

Abstract

This work considers a problem of raising a marinade quality for producing snack gherkin tinned food. There is offered a new way for raising a marinade food value. The aim of the work is to raise a tinned food quality at the expanse of recipe peculiarities of ingredients. There is offered to produce snack tinned food with adding mustard. The tinned food contains gherkin, sugar refined sunflower oil, kitchen vinegar 9 %, salt, dry mustard, grinded red pepper and chopped garlic. An optimal recipe for diminishing mass consumption of the raw materials is developed in the study. The tinned food recipe was modeled by the simplex method that allowed to get an optimal variant with a maximal complex quality parameter. According to the recipe, a bank of І-82-500 needs: gherkin – 375 g, sugar – 37.5 g, refined sunflower oil – 37.5 g., kitchen vinegar 9 % – 37.75 g, salt – 3.75 g, garlic – 3.75 g, mustard (powder) – 3.75 g, grinded red pepper – 1 g. It is established, that the new snack tinned food is characterized by high organoleptic properties. The technological scheme at producing the snack tinned food “Pickled gherkins with mustard” includes the following processes: preparation of the raw materials (cleaning, sorting), soaking in cold water for 5–8 hours; inspection; pouring with marinade; mixing and infusion; packing; closing; sterilization, formation of ready products. Gherkins are processed by the standard technology for pickled vegetables. Physical-chemical parameters in the raw materials and ready products were studied during the work: the content of soluble dry substances – by the refractometric method; the total content of organic acids – by titration; рН-medium – by the potentiometric method; the content of nitrates – by the ionometric method. Mustard was added for raising a food value and quality of the snack tinned food. It is healthy, because it improves the appetite, disintegrates fats and facilitates digestion of protein meals, at that activating metabolism. Main healthy properties of mustard are antimicrobial, antifungal, antioxidant and anti-inflammatory effects. Added spices and garlic give a pleasant taste and add the composition of mineral substances. The developed recipe is designed for production technological lines and recommended for implementation at processing enterprises. The conducted work testifies to the expedience of producing new types of snack tinned food, which food value is increased and organoleptic parameters are improved at the expanse of ingredients.