Актуальність розробки сирного продукту м’якого з рослинними добавками та дослідження вмісту вільної та зв’язаної вологи в продукті

Abstract

На основі даних аналітичних узагальнень і результатів експериментальних досліджень обґрунтована та експериментально доведена доцільність створення нової технології сирного продукту м’якого на основі сухого знежиреного молока, що містить в якості рецептурних добавок концентрат ядра арахісу та борошно кукурудзяне. Визначено вміст вільної та зв’язаної вологи в сирному продукті м’якому.

The basic organoleptic, physical and chemical, rheological and functional and technological properties of soft cheese product on the stages of its manufacture, storage, freezing and storage in the frozen state because of the effect of vegetable additives were studied. The recipe composition and the technology of production of soft cheese product were grounded and elaborated on the base of these data. On the basis of the evaluation of functional and technological and chemical properties of the concentrate of peanut kernels and corn flour the expediency of their combined use as functional factors was proved. The effect of freezing on the changes of protein substances and fat fractions, physical and chemical properties of the soft cheese product was researched; the shelf life in frozen state was grounded. The standard and technological documentation was developed and approved, the arrangements for the introduction of new technology in enterprises of restaurant industry were made, and data of cost-effectiveness of the introduction of soft cheese product into production was presented. Based on the analysis and generalization of experimental results proved and experimentally demonstrate the feasibility of establishing a new technology product soft cheese from skimmed milk contains as prescription supplements concentrate peanut kernels and corn flour. Definitely contents of free and bound water in the soft cheese product.