Вивчення вмісту біологічно активних речовин натуральних рослинних прянощів – добавок для оздоровчих продуктів харчування

Abstract

Досліджено вміст БАР у промислово висушених натуральних прянощах та добавках із них у формі порошків за вмістом БАР, таких як ефірна олія, фенольні сполуки з Р-вітамінною активністю, дубильні речовини, вітаміни, β-каротин, L-аскорбінова кислота, які є природними імуномодуляторами, антиоксидантами, мають детоксикуючу та консервуючу дію, з метою їх використання для збагачення широкого асортименту оздоровчих продуктів харчування та з подовженим терміном зберігання.

The content of biologically active supplements in natural spices used as raw materials for obtaining the additives in the form of powders and extracts on their bases was studied. During the research it was ascertained that natural spices can be the sources of biologically active supplements such as flavorings, essential oils, low molecular phenolic compounds (catechins, flavonols, cinnamic acids etc.), tannins and other healing biologically active supplements, which can also be natural immune modeling agents, antioxidants with detoxic preservative effect. The variability of the use of additives in developing a wide assortment of healthful products is demonstrated (melted cheese products, cheese stuffing, sauce-dressing). Innovative technology, process flow sheet, formulation of melted cheese products (cheese and vegetables stuffing for confectionary products “Pancake”, cheese sauces-dressings, paste-like melted cheeses) without salts – remelters as well as technology and process flow sheet for the manufacture of finely divided aromatic additives from garlic with the use of cryoblending are developed. Rational parameters of technologies are experimentally determined and substantiated. The quality of melted cheese products and finely divided aromatic additives in the process of manufacture and storage are studied. Normative documentation for finely divided aromatic additives from garlic, cheese and vegetable stuffing for confectionary products “Pancake”, cheese sauces-dressings are worked up. New technologies are officially approved in manufacturing conditions. Cheese and vegetable stuffing for confectionary products “Pancake” is introduced into manufacture.