Аналіз технологій продукції з сиру кисломолочного як передумова інноваційного задуму нової продукції

Abstract

Проаналізовано технології кулінарної продукції на основі сиру кисломолочного, основні новації у виробництві продукції на його основі. Розроблено інноваційний задум нової продукції. Показано, що впровадження напівфабрикатів дозволить підвищити ефективність технологічних процесів, запропонувати напівфабрикати з високою харчовою та біологічною цінністю, тривалим терміном зберігання, розширити асортимент кулінарної продукції на їх основі.

Classical technologies of the production of cottage cheese are analyzed. The main imperfections and defects of texture and organoleptic properties of cottage cheese are established in correlation with the parameters of the technological process. The main technological methods that allow to partially avoid negative changes in the properties of cottage cheese are determined. The analysis of technologies of culinary products based on cottage cheese is made, the main innovations in production of products based on it are highlighted. It is shown that the main innovations directed to the improvement of functionaltechnological, physiological and consumer properties of cottage cheese cottage cheese lie in the development and production of products with probiotics, inulincontaining raw materials, cereal fillers, thickeners, water-retaining components, stabilizers of the structure. It is proved that these methods are aimed at eliminating the already existing shortages of cottage cheese in the course of its further processing. The model of the technological process of the production of cottage cheese which describes an opportunity of regulating the salt composition of skimmed milk by using sodium alginate as a natural ion-exchanger is developed. The innovations that adopted for implementation to the technology of semifinished products based on cottage cheese (marketing, technological, technical and organizational) are determined. The idea of innovative new product is developed. As part of an innovative idea product concept is defined, its organoleptic properties, segment customers and key competitive advantage. It is shown that the introduction of semi-finished products will improve technological processes, offer semi-finished products with high nutritional and biological value, long term storage, expand the range of culinary products based on them.