Інноваційні технології оздоровчих соусів-дресингів із використанням кріодобавок із пряних овочів без синтетичних компонентів

Abstract

Розроблено технології натуральних функціональних продуктів для оздоровчого харчування – соусів -дресингів на основі сколотин із додаванням дрібнодисперсного кріопюре з пряних овочів (коренів селери, імбиру, хрону та часнику), розроблених за інноваційною кріотехнологією, яка дозволяє отримати натуральні рослинні нанодобавки з пряних овочів, що відрізняються високим вмістом БАР у легкозасвоюваній формі (у 1,7–3,2 разу більше, ніж у свіжій сировині), рекомендовані для використання на підприємствах ресторанного бізнесу.

The technologies of natural functional products for health-improving nutrition–sauces-dressings based on buttercup with the addition of finely dispersed cryopyree from spicy vegetables (roots of celery, ginger, horseradish and garlic), are developed. They were obtained by innovative cryotechnology. It allows to get natural plant nanoadditives from spicy vegetables. These nanoadditives from spicy vegetables are characterized by a high content of BAS in an easily digestible form (1,7–3,2 times more than in fresh raw materials). They can be recommended for use in the restaurant business. It is found that fresh spiced vegetables and cryopuree on their basis contain: unsaturated plant aromatic substances (by the amount of aroma), in cryopuree their number is 1,7–3,0 times higher than in the raw material; mass fraction of phenolic compounds in cryopuree is 1,6–1,9 times higher than in fresh vegetables; mass fraction of tannins in cryopure is 1,6–2,6 times higher than in the raw material; mass fraction of L-ascorbic acid in cryopuree is 2,0–2,5 times higher than in the raw material. The presence of hidden forms of BAS in spiced vegetables was detected (1,6–3,0 times more than in fresh vegetables). The amino acid composition and amino acid score were studied - as a component for sauces-dressings. It was found that buttermilk protein is complete in its composition, with the exception of threonine. And for such amino acids as tryptophan, lysine, leucine, valine, and the total amount of methionine and cysteine, phenylalanine and tyrosine, buttermilk protein exceeds the ideal protein 1,1–1,7 times. Innovative technologies and recipes of dressing sauces on the basis of buttermilk with the use of natural enriched BAS additives from spicy vegetables in the form of fine disperse cryopuree with their high content are developed. Optimal technological parameters that maximally allow maintaining nutrients in the finished product are scientifically substantiated and selected. Physical and chemical parameters of quality and content of BAS in the received dressings sauces in comparison with the analogues were determined. It is shown that they contain: aromatic substances (by the amount of flavors) 19,1–33, 2 ml of thiosulfate Na, tannins 82,9–85,3 mg in 100 g, L-ascorbic acid 8,3–9,4 mg in 100 g. The content of dry substances in dressing sauces is 44–46% , the amount of fat is about 25% , proteins – 4,2% and sugar about 15% . New sauces-dressings are recommended for introduction into manufacture, both at large catering enterprises, restaurant business and to individual food.