2017,    N 2 (28)    

PROCESSES AND MACHINES OF AGROENGINEERING SYSTEMS

Dotsenko S., Bibik I., Doronin S., Luchaj A.

Development of technology and formulations of mayonnaise and sauce products with the use of lipid-biologically active complex

Based on the analysis of published sources, the actuality of creating food products with the ratio (ω -6): (ω-3) as 7.5: 1. An emulsion system based on soybean and corn oil in a ratio of 70%: 30% by weight is proposed. A technological scheme for obtaining a lipid bioactive complex (LBK) with the use of oil blend and a lipid extract from the pulp of the pumpkin fruit variety "Vitamin" has been developed. On the basis of model systems, mayonnaise-sauce products prepared with LBK, obtained dependencies characterizing the change in their rheological characteristics from the corresponding factors and parameters. On the basis of the data obtained, the formulation of mayonnaise-sauce products and the technological scheme of their production have been developed, and the commodity characteristics of innovative products have been determined.

Keywords: MAYONNAZE, SAUCE, LIPID BIOLOGICALLY ACTIVE COMPLEX, SOYBLE-BERRY COAGULATE, COMPOSITION, MODEL SYSTEM, TECHNOLOGICAL SCHEME, MODEL, RECIPE, FATTY ACIDS, EFFECTIVE VISCOSITY, STORING TIME