DEVELOPMENT OF TECHNOLOGIES AND COMPLEX ASSESSMENT OF THE QUALITY OF THE MUSHROOM SAUCE
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 5
Abstract
The object of the study is the technology of emulsion mushroom sauce. In the course of the research, the assortment of emulsion type sauces and the trends in the enrichment of their biologically active substances were analyzed. The technology of the sauce of the mushroom of high biological value with functional ingredients-mushroom powders from champignon, raishie and shiitake. A comprehensive assessment of the quality of the newly created product is the carried out. It has been established that sauce with mushroom powders has high biological value, optimal rheological and organoleptic quality indicators. The proposed innovation technology is efficient because it involves the production of sauce with mushroom powders, which are made from non-standard mushroom raw materials. The introduction of the developed technology will expand the range of mushroom sauces for food production, will promote the enrichment of emulsion-type sauces with essential and biologically active substances.
Authors and Affiliations
М. Ф. Кравченко, І. А. Кублінська
Keywords
Related Articles
- EP ID EP580115
- DOI -
- Views 50
- Downloads 0
INVESTIGATION OF THE ORE DRAWING ON THE BASIS OF PHYSICAL SIMULATION
The scientific article considers the problem of reducing the competitive ability of the underground mining enterprises of Kryvbas. Analyzed possible existing solutions to the problem and identified a number of their main...
THE MODAL ANALYSIS OF THE CARRYING STRUCTURE OF AN ARTICULATED FLAT WAGON IN RAIL FERRY TRANSPORTATION
The article presents results of the research into the frequencies and modes of articulated flat wagons when transferring by train ferries. The research conducted enhances the higher efficiency of combined transporta- tio...
OPTIMIZATION OF GELLING AGENT RATIOS IN SYNERGETIC COMBINATION “SULPHATED POLYSACCHARIDE – KONJACK GLUCOMMANNAN”
The article presents data on the establishment of improving gelling agents’ ratios in the “Furcellaran – konjack glucommannan” and “Partially purred kappa-carrageenan – konjack glucommannan” model sys- tems by optimizing...
PROGNOSIS OF BIOLOGICAL ACTIVITY AND DRUG-LIKE COMPLEX OF THE RANUNCULACEAE FAMILY AS A SEARCH FOR NEW EFFECTIVE ACTIVE SUBSTANCES
Despite the huge arsenal of available drugs, the problem of finding new high-performance medicines remains relevant. Therefore, nowadays increasingly the initial stage of the search for pharmacologically active substance...
INCREASE OF EFFICIENCY OF TECHNOLOGICAL PROCESS OF ORE DRAWING AND DELIVERY OF ORE MASS AT DEVELOPMENT OF DEPOSITS OF NATURAL-RICH IRON ORES ON LARGE DEPTHS
The scientific article gives an investigation of technological solutions for intensity the ore drawing, which will improve the completeness of extraction of freed ore and the quality of ore mass. As a result, it has been...