Determining technological parameters for treating pectin-containing raw materials in the technology of milk-vegetable minces

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.81209

Keywords:

pectin substances, soluble pectin, structure-forming agent, milk-protein concentrate, milk-vegetable minces

Abstract

We substantiated scientifically and verified experimentally the choice of technological parameters for the treatment of vegetable raw materials to ensure the realization of their target properties as a structure-forming agent in the technology of milk-vegetable minces. A technological scheme of obtaining puree from carrot or pumpkin or zucchini was developed.

The procedure of obtaining puree from vegetables is as follows. Carrot of the Chantenay variety, pumpkin of the Gilea variety or zucchini of the Zolotinka variety are inspected, washed and peeled, shredded in cubes with rib size l=(0,8…1)·10-2 m and are exposed to thermal treatment (TT) with steam at temperature t = t=108…112 ºC for τ=(20…25)·60 s – for carrot and pumpkin and (15…20)·60 s – for zucchini. The vegetables are shredded at temperature t=75…85 ºC to the size d=(5…7)·10-4 m. TT of puree is carried out at temperature t=70…80 ºC for τ=(6…7)·60 s at pH of the medium – 3,0…3,4.

Puree from vegetables, received by the proposed techniques, has buttering consistence that does not stratify during storage and consequent usage. The accumulation of soluble pectin, which displays the properties of a structure stabilizer and increases viscosity of puree from vegetables, predetermines the expediency of their use in the technology of MVM.

Author Biographies

Grygoriy Dejnychenko, Кharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, Professor, head of the department

Department of food and hotel industry equipment named after M. I. Belyaev

Victoriya Gnitsevych, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor

Department of Technology and the organization of restaurant business

Tatiana Yudina, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate professor

Department of Technology and the organization of restaurant business

Iryna Nazarenko, Donetsk Mykhailo Tugan-Baranovsky National University of Economics and Trade Ostrowski str., 16, Krivoy Rog, Ukraine, 50005

PhD, Associate professor

Department of technology in a restaurant economy that hotel and restaurant business

Olena Vasylieva, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate professor

Department of Technology and the organization of restaurant business

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Published

2016-10-31

How to Cite

Dejnychenko, G., Gnitsevych, V., Yudina, T., Nazarenko, I., & Vasylieva, O. (2016). Determining technological parameters for treating pectin-containing raw materials in the technology of milk-vegetable minces. Eastern-European Journal of Enterprise Technologies, 5(11 (83), 25–31. https://doi.org/10.15587/1729-4061.2016.81209

Issue

Vol. 5 No. 11 (83) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Grygoriy Deynychenko, Victoriya Gnitsevych, Tatiana Yudina, Iryna Nazarenko, Olena Vasylieva

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