Pushka O. The refinement of technology of semi-finished product for puree soup

The dissertation is dedicated to the scientific proving and refinement of technology of structure forming semi-product for puree soup. It provides optimization of technological process and increasing of sensorial quality indexes of ready dish. The physical-chemical and technological indexes of most spread types of starch for Ukraine – native potato and corn and their modifications - have been investigated. The corn starch modified by cross sewing of polymeric chains has advantages in technology of semi-product for puree soup. Addition of emulsifier – ester of citric acid – in amount of 0.8 % to the weight of formulation composition has been proven. The effect of formulation components on the structural-mechanical and technological characteristic of model system of semi-finished product for puree soup has been researched and analyzed. Formulation of semi-product 1 on the ground of ThermfloorThermtex starch both with sunflower oil, ester of citric acid and water was optimized by means of method of mathematical modelling. The formulation of semi-product 2 on the ground of ThermfloorThermtex starch both with butter and ester of citric acid was optimized in the same way. The formulation and flow-sheet of semi-finished product for puree soup was developed. The sensorial and physical-chemical quality and safety indexes that encourage recommendation it in puree soup technology were investigated. Due to the neutral taste it may be used in dressing, sauces, pudding production and so on. The optimal dosage of semi-finished product 1in formulation of puree soup is 20 % and 4 % - for semi-finished product 2 by the rheological and sensorial characteristic. The mechanism of creating of sedimentation and aggregative stability of puree soup with semi-finished product was installed. The influence of the semi-finished product on the colority of ready dish was determined. Technology and assortment of puree soup made from herbal and animal raw materials with using of semi-finished product have been developed. The complex of nutritive and technological properties has been determined and conditions and time of storage have been proven. The draft of technological documentation for production of new technologies has been developed as well as new technologies have been applied at the restaurant establishments in Kyiv. Economical effect of applying of refined technology at the restaurant establishments has been determined.