Technology of acid-bearing oil with phytocomponents
The assortment of butter in Russia traditionally contained anhydrous butter produced by the method of knocking cream. At present, butter is produced to a greater extent by the conversion of high-fat cream. On the shelves of stores, besides the sweetening and acidic oils, you can see butter butter wi...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2019-03-01
|
| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1883 |
| Summary: | The assortment of butter in Russia traditionally contained anhydrous butter produced by the method of knocking cream. At present, butter is produced to a greater extent by the conversion of high-fat cream. On the shelves of stores, besides the sweetening and acidic oils, you can see butter butter with the addition of additional flavor components. Fito components have high antioxidant properties and are widely used in the food industry. Introduction to the product of this recipe ingredient allows you to enrich the product with valuable nutrients and increase the stability of the latter when stored. The recipe of oil of the acidic and phytocomponents containing high-fat cream, leaven, salt, cooked phytocomponents, vitamins, stabilizer, emulsifier is proposed. The phytocomponent composition includes a dry mixture of parsley, dill and porridge. It is of interest to study the antioxidant activity of phyto-components. The dried parts of the plants were shredded to a particle size of 2.5 ± 1.5 mm. Plant extracts were obtained by maceration using distilled water. The extracts were filtered before the study. An indicator of the antioxidant activity of the aqueous extract of phyto-components was determined – 0.271 mg / g. A comparison of the obtained results with known indices of other plants is carried out. As the objects of comparison took the most used herbs in the food industry: sweet, saffron, thyme, St. John's wort, chamomile chemist, melissa. It has been established that the mixture of dill, parsley and porridge meal has a high antioxidant index and minimal restrictions when used. The optimal dosage of the mixture of herbs is 1.0 – 1.5 % and food cooking salt – 1 % (indicator according to GOST 32899–2014 for greenery and their mixtures is 0.5 – 8.0 %, for sodium chloride – no more than 2 %) The technology of production of oxygen-containing oil with phytocomponents is developed. The indicators of its quality have been studied, the shelf life of the oil has been determined. |
|---|---|
| ISSN: | 2226-910X 2310-1202 |