Development of the recipe and technology for the production of curds using vegetable raw materials
Автор: Tykhenova O.G., Dagbaeva T.Ts., Semyonova E.G.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu
Рубрика: Технология мясных, молочных и рыбных продуктов и холодильных производств (технические науки)
Статья в выпуске: 3 (82), 2021 года.
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The article suggests expanding the range of curds products by introducing a complex additive of vegetable origin into the curd mass. The complex vegetable additive is a mixture of crushed wild cherry and ground cumin in a ratio of 1:1. Based on the study of the properties of the components of the complex vegetable additive and the results of experimental studies, it follows that the complex vegetable additive in the composition of wild leek and cumin increases the nutritional value of the curd mass by increasing the protein and fat content. The use of a complex herbal supplement increases the content of vitamins A, C, beta-caratin, minerals potassium, calcium, phosphorus and cobalt in the product, the amount of iron provides the daily requirement by almost 25 %. It should be noted that the content of table salt in the product has decreased from 1,5 to 1,0 %.
Product differentiation, curd mass, cumin, wild leek, nutritional value, physico-chemical indicators, organoleptic indicators
Короткий адрес: https://sciup.org/142228806
IDR: 142228806 | DOI: 10.53980/24131997_2021_3_13