The thesis is devoted to scientific substantiation and development of technology of frozen frozen chlorophyll containing vegetables (broccoli cabbage, brussels sprouts, spinach) and finely dispersed frozen spinach additive using as innovation in the production of the first cryogenic additives actions of fine low-temperature grinding. This makes it possible to obtain frozen СCV, which, by the content of chlorophylls a and b and other BARs, exceed the analogues by 2.2…2.5 times, and the fine additives by 3.5…4.0 times.
Chlorophyll-containing vegetables are found to be a source of a complex of biologically active substances (chlorophylls a and b, L-ascorbic acid, β-carotene, tannins, low molecular weight phenolic compounds), whose mass fraction in 100 g of the product is capable of satisfying the daily requirement and structure-combustible substances (pectin, cellulose, protein), which allowed CCV to be selected as a raw material for obtaining health products and additives without the use of food additives (BAS enrichers, dyes, structure-forming agents, etc.).
It has been shown that the activity of oxidizing enzymes (peroxidase and poly-noloxidase) of cryo-frozen (using liquid and gaseous nitrogen) with high velocity of chlorophyll-containing vegetables depends on the final freezing temperature in the middle of the product and shown that the temperature is –40°C, leads to complete inactivation of oxidizing enzymes, while freezing to –18°C leads to an increase in activity by 1.4...1.5 times, the mechanism is disclosed.
It is shown that the use of complex action on the raw cryogenic «shock» freezing to
–32...–35°C and fine grinding lead to a high degree of extraction of the associated bound forms of chlorophylls, carotenoids and other BAS chlorophyll-containing vegetables the proportion of which in cryosomal-born additives is 3.2…3.5 times higher than in fresh CCV, which is the result of the processes of cryomechanical destruction, mechanocracking, destruction of nanocomplexes and nanoassociates of biopolymers with BAS and their transformation into free form.
On the example of chlorophyll-containing vegetables, the existence of latent forms of macromolecular compounds - polysaccharides, in particular, pectic substances - is established, and it is shown that the use of cryoprocessing during freezing and finely dispersed grinding of CCV leads to an increase and transformation of the free active substance into a free active substance. fresh raw materials are increased by 4.0… 4.5 times and 70% are transformed into soluble form for the process of cryomechanical destruction, cryomechanical activation and mechanocracking.
An alternative cryogenic treatment method of deep processing of CCV with the use
of modern equipment for steam treatment and fine nodispersed grinding used in the restaurant business and trade. It is shown that the use of steam treatment and fine-grinding allows to obtain products with CCV, the quality of which approaches the quality of products made using cryogenic processing.
Formulations, technological schemes and technologies of new wellness products (fruit and vegetable ice cream - sorbets, nano-drinks, cheese desserts, stuffing for pancake confectionery, etc.) have been developed with the use as an innovation of frozen fine spinach, yabra and yabro. The latter are used as five in one: BAS carriers, structure breakers, gel formers, dyes and fragrances. In terms of the content of BAS developed wellness products exceed the known analogues. The draft regulatory documentation (TU) was developed, the testing in industrial conditions was carried out.
