THE USAGE OF VEGETABLE RAW MATERIALS IN THE PRODUCTION OF COTTAGE CHEESE PRODUCTS

Currently, one of the priorities in the field of healthy nutrition of the population in accordance with the State Policy of the Russian Federation is the development of the production of food products enriched with essential components, as well as the expansion of domestic production of the main types of food raw materials that meet modern quality and safety requirements, so the research aimed at the development of new types of products is relevant. The article considers the possibility of creating combined sweet dishes based on animal and vegetable raw materials. A scheme for obtaining vitamin supplements in the form of homogenized purees from sea buckthorn and celery has been developed. The physicochemical parameters and vitamin composition of homogenized sea buckthorn and celery purees were studied. On the basis of the obtained data, a technology for the production of new types of protein-vitamin sweet dishes based on cottage cheese has been developed. The organoleptic and physico-chemical quality indicators of the obtained samples of sweet dishes with different concentrations and ratios of homogenized sea buckthorn and celery purees were determined. The vitamin composition was also studied. The degree of satisfaction of the need for nutrients and energy when eating protein-vitamin sweet dishes with sea buckthorn and celery puree was established. New types of protein-vitamin sweet dishes have high organoleptic characteristics (rich taste, pleasant aroma of sea buckthorn, airy consistency), increased nutritional and biological value due to the proteins, vitamins (A, E, C), macro - and micronutrients contained in them. These sweet dishes can be recommended for the nutrition of the general population, including the diets of school-age children and the elderly.

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Development of recipes for combined products with functional properties

New Technologies ◽

10.47370/2072-0920-2021-17-1-64-69 ◽

2021 ◽

Vol 17 (1) ◽

pp. 64-69

Author(s):

O. A. Ogneva ◽

N. S. Bezverkhaya

Keyword(s):

Functional Properties ◽

Functional Food ◽

Raw Materials ◽

Food Products ◽

Starter Cultures ◽

Cottage Cheese ◽

Technical Documentation ◽

Fruit And Vegetable ◽

Functional Orientation ◽

Vegetable Raw Materials

Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.

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DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS

EUREKA Life Sciences ◽

10.21303/2504-5695.2019.00921 ◽

2019 ◽

Vol 3 ◽

pp. 54-60

Author(s):

Viktoriya Pogarskaya ◽

Raisa Pavlyuk ◽

Kateryna Balabai ◽

Aleksey Pogarskiy ◽

Tetyana Stukonozhenko ◽

...

Keyword(s):

Fruits And Vegetables ◽

Raw Materials ◽

Food Additives ◽

New Method ◽

Cottage Cheese ◽

Prolonged Storage ◽

Sour Milk ◽

Vegetable Raw Materials ◽

Coloring Agents ◽

Storage Term

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

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Cottage Cheese Products from Concentrated Raw Materials

Journal of Nutritional Health & Food Engineering ◽

10.15406/jnhfe.2016.05.00185 ◽

2017 ◽

Vol 6 (1) ◽

Author(s):

Olga Musina

Keyword(s):

Raw Materials ◽

Cottage Cheese ◽

Cheese Products

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Research of dairy and vegetable raw materials for the production of food for children, obese

Agrarian-And-Food Innovations ◽

10.31208/2618-7353-2020-11-76-83 ◽

2020 ◽

Vol 11 ◽

pp. 76-83

Author(s):

T.A. Antipova ◽

◽

S.V. Felik ◽

S.V. Simonenko ◽

N.L. Androsova ◽

...

Keyword(s):

Amino Acid ◽

Raw Materials ◽

Amino Acid Content ◽

Food Products ◽

Baby Food ◽

Cottage Cheese ◽

Protein Concentrate ◽

Pine Nut ◽

Pumpkin Seeds ◽

Vegetable Raw Materials

Aim. The research of dairy and vegetable raw materials used for the production of specialized baby food products. Materials and Methods. The following types of raw materials were used for research: dairy – cow's, goat's, mare's milk; vegetable – pine nut kernel, pumpkin seeds, pine nut flour, pumpkin seed protein concentrate. The production of products was carried out in the conditions of a pilot production of the Research Institute of Baby Food; research of samples – in the laboratory of analytical research of technological processes of specialized food products. The work used organoleptic and physico-chemical research methods: GOST 31981-2013; GOST 34617-2019; GOST 23327-98; GOST 5867-90; GOST 30648-99; GOST 32915-2014. The amino acid content in the samples was determined according to MVI.MN 1363-2000. Results. Comparison of the amino acid compositions of cow's, goat's and Mare's milk showed that goat's and cow's milk contain almost the same amount of arginine, with a small predominance in goat's milk. When studying the amino acid composition of plant ingredients, it should be noted that the highest amount of arginine is contained in the protein concentrate of pumpkin seeds and pine nut flour, which is explained by the high protein content in these components. Conclusion. Recipes for beverages and fermented milk products (yogurt and baby cottage cheese) intended for inclusion in the diets of obese children have been developed.

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DESIGN OF COTTAGE CHEESE MASSES FORMULATION WITH USING MILK THISTLE MEAL AND FRUIT AND VEGETABLE RAW MATERIALS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.1.10 ◽

2020 ◽

Author(s):

Л.А. РЫЛЬСКАЯ ◽

Т.В. БАРХАТОВА ◽

М.М. БОРИСОВА ◽

А.А. КУШНЕРЕВА

Keyword(s):

Raw Materials ◽

Jerusalem Artichoke ◽

Cottage Cheese ◽

Milk Thistle ◽

Probiotic Properties ◽

Fruit And Vegetable ◽

Milk Fermentation ◽

Vegetable Raw Materials ◽

Ratio Of Components ◽

Fruit Purée

Рассмотрено использование плодоовощного сырья клубней топинамбура и плодов банана, груши, айвы в рецептуре творожных масс. Получение творога осуществляли традиционным методом. Для ферментации молока использовали концентрат Бифилакт-Про , обусловливающий пробиотические свойства готового продукта. Для интенсификации процесса сквашивания молока и в качестве источника пищевых волокон был выбран шрот расторопши в количестве 7,5, что позволило сократить продолжительность производства творога на 23 ч и увеличить выход продукта на 1217. Для обогащения творожной массы функциональными ингредиентами растительного происхождения использовали пюре из клубней топинамбура, груши, айвы и банана. Были составлены 10 образцов смеси массой по 100 г каждый, в которых в соответствии с планом эксперимента варьировали факторы количество каждого из компонентов: творожной основы со шротом расторопши овощной добавки пюре из клубней топинамбура фруктовой добавки банановое, или грушевое, или айвовое пюре. С помощью программы Statistica 10 определены оптимальные дозировки овощного и фруктового пюре, обеспечивающие высокие органолептические свойства творожной массы. Наиболее высокие дегустационные оценки имели образцы, содержащие пюре из клубней топинамбура в количестве 1525 и 3040 фруктового пюре. С учетом полученных соотношений компонентов были разработаны рецептуры новых видов творожных масс. The use of fruit and vegetable raw materials tubers of Jerusalem artichoke and fruits of banana, pear, and quince in the formulation of cottage cheese masses is considered. Obtaining cottage cheese was carried out by the traditional method. Concentrate Bifilact-Pro , which determines the probiotic properties of the finished product, was used for fermentation of milk. milk thistle meal in the amount of 7,5 was chosen to intensify the process of milk fermentation and as a source of dietary fiber. This allowed to reduce the duration of cottage cheese production by 23 hours and increase the yield of the product by 1217. Puree of Jerusalem artichoke tubers, pear, quince and banana is used to enrich the cottage cheese mass with functional ingredients of plant origin. 10 samples of the mixture weighing 100 g each were made in accordance with the plan of the experiment, which varied factors the amount of each of the components: cottage cheese base with milk thistle meal vegetable additives puree of Jerusalem artichoke tubers fruit additives banana, or pear, or quince puree. With the help of the program Statistica 10, the optimal dosages of vegetable and fruit puree that provide high organoleptic properties of the curd mass are determined. Samples containing puree of Jerusalem artichoke tubers in the amount of 1525 and 3040 of fruit puree had the highest tasting scores. Formulations of new types of cottage cheese masses were developed taking into account the obtained of the ratio of components.

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