Сельское хозяйство/4. Технология хранения и переработки сельскохозяйственной продукции

к.t.s., dots. Dolmatova O.I.

Voronezh state university of engineering technologies

outline keeping of milk product

In milk industry all are broader introduced technologies, basing on combination cheese of the different origin. Wild growing raw material finds especial spreading whereas, being kept in plants natural join allow the human organism to withstand the bad influence surrounding ambiences [1].

Combination milk base with fruit - a berry raw material though and is traditional; however has all premises for use in рецептурах of the products of the new generation. The Fillers put into type of juice, puree (the pastes), jam, syrup, powder, concoction. They vastly raise the contents a vitamin in product, enrich his(its) mineral join, food filament, execute the function a prebioteak, stabilizer and texturizing components, as well as will add varied excellent gustatory and color tone product without additional technological acceptance.

Organized work on creation of new technology outline keeping of milk product. For the reason expansions of the assortment contributed the filler: puree of the dogwood. For improvement organoleptic product factors possible use flavoring and dye staffs [2, 3].

In fruit of the dogwood contains the organic acids, sugar, pectin material, tannins, каротины, and vitamin С. The dogwood is a preventive facility at dangers of the poisoning by quicksilver, lead and etc., possesses the heat-reducing action; normalizes the arterial pressure; general tonic, tonic facility. The dogwood used as puree. It is determined optimum dosage puree dogwood 2,5±0,5 %. When contributing puree above recommended rates product gained the violet coloration, negatively influencing upon his (its) consumer characteristic. At accompaniment of the filler below 2,5±0,5 % got lost the original taste of the product.

In sheet and stalks of the plant solemner is kept skootellyareen, his (its) glycoside and tannic material. He possesses the becalming ant allergic action; the antioxidanting by ability; actuates the processes making blood in marrows; reduces the arterial pressure. The advisable dosage 0,015 %.

Technology of the reception outline keeping of milk product includes the following operations: raw material take and value his (its) quality, restore the milk dried fat-free and component to normalizations - a substitute dried cream, got normalized mixture clean on lising separator, contribute the stabilizer, BAD "Shlemnik’s extract " and fillers, homogenize, pasteurize, then cool the received product, pour, pack and mark, is kept at the temperature 0-6 ⁰С [4].

The ready product presents itself dull mass with even surface. The colour and taste, corresponding to applicable filler; uniform outline, gelatinizing to consistencies.

Physical and chemical product factors, %, not less: mass share of fat - 15,0; the squirrel - 3,7; the dry material - 27,5; acidity, T - 18 - 25; the phosphatase is absent; the temperature of the keeping, 62 °С.

Acidity defined in under investigation sample at keeping. As checking sample has taken the similar product, but with dry milk cream without fortifier. In fresh making a sample acidity has formed: checking sample - 14 °T, keeping of milk product without fillers - 18 °T, keeping of milk product with puree of the dogwood - 25 °T. Increasing to acidity in under investigation product is explained presence of the fillers. At the following 5 days has occurred increase to acidity at the average on 0, 5 - 1 °T. On 6 - 8 days of keeping exists increase to acidity on 1, 0 - 2, 0 °T, deterioration of the taste and consistencies that allows to define the shelf time of the products - 5 days.

Viscosity of the products defined on vibroviscosimeter SV-100. In fresh making under investigation product viscosity above in contrast with checking sample that is connected with composition of the substitute dried cream and presence of the fillers. Significant increasing existed in process of keeping to viscosity in outline keeping of milk product with puree of the dogwood that is explained presence in composition of the dogwood pectin material, having characteristic formation gel.

On 6 - 8 days of keeping products lost the consumer characteristic and factor to viscosity decreased.

Microscopic studies are organized for determination of the sizes fatty ball under study products when increase in 240 once on microscope Biolam R-11. It Is Installed that in checking sample dominate the more large fatty balls, some of which were subjected to the coalescence, in contrast with under investigation sample.

Got outline keeping of milk products differ the good organileptic factors, are characterized by high food value and original composition of the fillers.

List of the literature

1. Голубева, Л. В. Новые технологии обогащенных молочных продуктов: монография / Л.В. Голубева, О.И. Долматова // Воронеж. гос. ун-т. инж. техн. – Воронеж, 2013. – 104 с.

2. Голубева, Л. В. Способ получения структурированного молокосодержащего продукта «Фея» [Текст] / Л. В. Голубева, О. И. Долматова, Е.И. Бочарова // Патент 2470516, Опубл. 27.12.2012.

3. Golubeva, L. В. The Prospects of the use the substitute dried cream in technologies keeping of milk products [Text] / L. В. Golubeva, O. I. Dolmatova // Material to conferences "Problems and prospects of the modern science". - Tomsk, 2009. - С. 107.

4. Golubeva, L. В. The New outline keeping of milk products [Text] / L. В. Golubeva, O. I. Dolmatova, O.B. Stremilova // Material VIII scientifically-practical conference "Improvement of the technology, technologies and methods of management on enterprise food and processing industry" / VMIPKPIPP. Voronezsh, April 24-25 2008. - С. 101-103.