Technology of sweet cream butter with flavoring components

• Main Authors: O. I. Dolmatova, A. S. Sharshov
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2018-12-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: technology, butter, flavor component
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/1884
• ISSN: 2226-910X; 2310-1202

The authors suggested the use of maple syrup as a flavor component in the production of sweet dessert oil of a dessert type. Maple syrup is a sweet syrup made from juice of a tree of sugar maple, red maple, black maple or horseradish maple. Has found its application as an additive for ready meals and as a recipe component of sweet dishes. An important advantage of maple syrup in front of other sweeteners (brown sugar, stevia, agave syrup, honey, etc.) is that it contains a very small amount of oxalates and purines, and therefore does not cause food allergy. Thus, it also possesses antibacterial, antidiabetic properties, improves the functioning of the cardiovascular system, etc. The analysis of the vitamin and mineral composition of maple syrup showed a high content of vitamins В1 and В2, potassium, calcium, magnesium, manganese, zinc. The work was carried out on the selection of optimal dosage of vegetable syrup in the production of sweet and sour oil with flavor components. The mass fraction of syrup varied in the range of 0.5 to 10%. The optimum dosage is set to 8%. The technological scheme of the soda oil with maple syrup involves the following operations: acceptance of raw components; milk separation and cream production; pasteurization of cream; Cream separation and preparation of high-fat cream; introduction of maple syrup; normalization of high-fat cream; conversion of a normalized mixture into an oil; oil packing. The indexes of quality of oil of a sweet-soup with maple syrup are studied. The conformity of oil to the requirements of GOST 32899–2014 is established. The expiration date of the product packed in aluminum foamed foil has been determined for 15 days at a temperature of (3 ± 2) °С. On the basis of the data obtained, it is possible to draw a conclusion on the expediency of developing and implementing the technology of the sweet and sour album oil with maple syrup at the enterprises of the oil and fat industry.