The dissertation is concerned with the improvement of technology of fermented dairy paste by developing and applying scientifically substantiated compositions of spices.
The prospect of using the technology of fermented dairy natural spices is substantiated for their enrichment by the complex of biologically active substances, stabilization of quality indices of finished products during their storage.
According to the criteria of selection, the compatibility of spices with the fermented dairy base was determined, as well as the rational content of individual spices in the composition of fermented dairy pastes based on lactic cheese and sour cream (from 0.1 % to 1.0 %) was established. Dominant spices were selected to be the base for the formation of spice compositions. The method and technological parameters of the introduction of spices are determined – in the dry molten form with the particle size not more than 0.4 mm; sumach – in the form of an extract based on the milk whey.
The optimum technological parameters for obtaining sumach extract using a rotor-pulse apparatus are the following: hydromodule – 1:10, extractant – milk whey; extraction temperature – (80 ± 2) °C; the process duration is 5-10 minutes; a particle size – up to 2 mm. The physicochemical, microbiological indices asl well as functional and technological properties of selected spices were investigated. It is proved that the spices are characterized by high content of carbohydrates (2.90...12.94 %) and high antioxidant activity. This is due to the presence of essential oils in the natural spices, as well as the content of phenolic compounds such as tannin and rutin. The score scale was developed and the criteria for evaluating the taste and aroma properties of fermented dairy pastes with spices were determined. The composition formulation was determined by analyzing the compatibility of the taste and aroma characteristics of various types of spices. Profilographies of the taste and aroma properties of fermented dairy pastes with spices were constructed in order to determine the rational proportions of composition formulation.
The expediency of using spice compositions in the technology of fermented dairy pastes is substantiated. For the first time it was determined that spice compositions are characterized by high content of biologically active substances: the content of phenolic compounds – 42.4...223.4 mg/100 g; rutin – 2.2...3.1 mg/100 g; catechin – 1.6...5.6 mg/100 g; tannin – 0.4...9.4 mg/100 g.
It was investigated that the developed spice compositions have a high level of antioxidant activity and antimicrobial influence, in particular the degree of survival of microorganism test cultures (Enterobacter cloaceae, Micrococcus albus, Bacillus subtilis and Endomyces lactis) was from 7.2 % to 34.8 % which would allow to obtain products with stable quality indices during their storage.
On the basis of research, spice compositions have been developed which include ginger, fenugreek, cinnamon, turmeric, cloves, black pepper, fragrant pepper, sumach, badian, anise, cardamom, nutmeg. The rational content of spice compositions is established for the pastes based on a lactic cheese – 0.27...1.1 % and based on a sour cream – 0.3...1.3 %.
The technological parameters of the production of fermented dairy pastes with spices have been improved and proved. The prospect of using raw buckwheat cereals in the formulation of fermented dairy pastes as a moisture retaining and enriching component has been proven. The recommended content of raw buckwheat cereals for fermented dairy pastes with sumach extract based on 6 % fermented lactose cheese and on 5 % sour cream is established in order to form the structure and prevent spontaneous separation of serum in fresh products and during their storage.
The efficiency of using raw buckwheat cereals in the formulation of fermented dairy pastes in the form of buckwheat serum component has been proved. The technological parameters of the preparation of raw buckwheat cereals are the following: the size of particles – up to 2 mm; the ratio to milk serum – 1:4; heat treatment – (90 ± 2) °C, the process duration – 10-15 min.
Adsorption bound moisture content in fermented dairy pastes with sumach extract and raw buckwheat cereals was investigated by the method of differential-thermal analysis and reached 32.0-34.0 %. This indicator for the sour-milk base was 27.0-30.0 %, and for the buckwheat-serum component was 36.6 %.
The physical and chemical parameters of fermented dairy pastes are determined, and the term of their storage is substantiated and is not more than 7 days on the lactose cheese base and no more than 10 days on the sour cream base at the temperature (4 ± 2) °С.
