Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.273673

Keywords:

blends of purees and pastes, vacuum evaporator, nutrient composition, functional ingredients

Abstract

The object of the study is a multi-component past-like semi-finished product based on apples, Jerusalem artichokes, cranberries and hawthorn, which are natural nutrients with original properties obtained by cooking at 55–60 °C in an experimental vacuum-evaporator.

The method of production of a multi-component semi-finished product has been improved by keeping hawthorn in a 10...15 % NaCl solution with the addition of 1 % citric acid at 20...25 °C for 30...45 minutes. Blanching with hot steam at a temperature of 105...110 °C is carried out for: apple (2...3 min), Jerusalem artichoke (5...8 min) and hawthorn (4...6 min), and cranberries are blanched with water for 1.5...3 min at temperatures of 80...90 °C. Wiping the components followed by recipe-component blending and boiling at 55...60 °C in an experimental vacuum-evaporator.

According to the organoleptic parameters, the puree blend containing: apple – 35 %, Jerusalem artichoke – 30 %, cranberry – 25 % and hawthorn – 10 % with a yellow-orange color has the advantage. The ultimate shear stress (pureed components, Pa) is: apple – 14, Jerusalem artichoke – 322, cranberry – 75, hawthorn – 445. The boiled paste mixture has an increased viscosity by 3.5 times compared to the control.

The heating of the working chamber and the stirrer of the vacuum-evaporating apparatus is carried out by a film resistive electronic heater of the radiating type, providing stabilization of the temperature effect and a 45 % increase in the boiling efficiency compared to the classic vacuum apparatus. The improved method will expand the range of competitive semi-finished products of a wide range of applications with natural nutrients and regulated rheological and functional properties, which will contribute to the production of food products with an immunomodulating effect

Author Biographies

Nina Rudska, Vinnytsia National Agrarian University

PhD, Senior Lecturer

Department of Botany, Genetics and Plant Protection

Oleksander Cherevko, State Biotechnological University

Doctor of Technical Sciences, Professor

Adviser to the Rector

Andrii Pugach, Dnipro State Agrarian and Economic University

Doctor of Science in Public Administration, Professor, Dean

Faculty of Engineering and Technology

Nataliia Ponomarenko, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machines

Hennadii Tesliuk, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machinery

Ruslan Zakharchenko, National University «Yuri Kondratyuk Poltava Polytechnic»

PhD, Associate Professor

Department of Automation, Electronics and Telecommunications

Alexander Postadzhiev, State Biotechnological University

Postgraduate Student

Department of Equipment and Engineering of Processing and Food Production

Nataliia Tytarenko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

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Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness

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Published

2023-02-25

How to Cite

Rudska, N., Cherevko, O., Pugach, A., Ponomarenko, N., Tesliuk, H., Zakharchenko, R., Postadzhiev, A., & Tytarenko, N. (2023). Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness. Eastern-European Journal of Enterprise Technologies, 1(11 (121), 41–49. https://doi.org/10.15587/1729-4061.2023.273673

Issue

Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Nina Rudska, Oleksander Cherevko, Andrii Pugach, Nataliia Ponomarenko, Hennadii Tesliuk, Ruslan Zakharchenko, Alexander Postadzhiev, Nataliia Tytarenko

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