The thesis is devoted to the improvement of butter paste technology by developing protein-polysaccharide complexes based on dairy and vegetable proteins, which provide the formation of the product structure as a low-calorie analogue of butter, increase the nutritional value of the product by enriching it with high protein digestibility. The introduction of new types of butter pastes of bilberry micronutrients enriches the product with a complex of biologically active compounds.
In order to increase the efficiency of stabilization complexes and the formation of consumer properties of butter pastes, the choice of components is substantiated and a protein-polysaccharide complex based on milk proteins is developed, their rational content in the composition of the normalizing component in skim milk: sodium caseinate – 10,0%, guar gum – 1,0%; sodium caseinate – 10,0%, carob gum – 0,25%; milk protein concentrate (UF) – 10,0%, sodium tripolyphosphate – 1,0%, whey protein concentrate (UF) – 3,0%, κ-carrageenan – 0,05%, potassium chloride – 0,002%, guar gum – 0,3%, which will purposefully form the structure of butter paste as a low-calorie analogue butter and enrich the product with complete protein.
To increase the economic efficiency of butter paste production, the expediency of using pea protein isolate in the amount of 2,5% by weight of the product is substantiated. Technological parameters of preparation of vegetable protein isolates are determined: hydration on skim milk for 24 hours at temperature (6 ± 2) ° С (ratio 1: 6) followed by heat treatment at a temperature of (82 ± 2) ° С, and keeping for 10… 15 minutes and cooling to (20 ± 2) ° C.
The use of freeze-dried bilberry powder in the technology of butter pastes was substantiated. The selection criteria were: availability on the Ukrainian market, seasonality compensation and minimal losses of biologically active components of berry raw materials during its processing, high consumer rating of butter paste with bilberry micronutrients.
The method of introduction was substantiated and the technological parameters of bilberry berry powder preparation were determined - after hydration on skim milk at a ratio of 1: 7, process temperature – (40 ± 5) ºС, duration 10-15 min; determined rational content of bilberry powder in butter paste – 3…5%.
The recipe composition of butter pastes stabilized by protein-polysaccharide complexes based on milk proteins, milk proteins and pea protein isolate enriched with bilberry micronutrients has been developed.
The technological scheme is developed and technological parameters of production of butter pastes by mechanical processing of a fat basis with the prepared ingredients are defined that will allow to expand possibilities of the enterprises in release of assortment of butter pastes, will provide reception of a product of homogeneous structure and stable quality.
It is determined that the use of protein-polysaccharide complexes in the technology of butter pastes can reduce the caloric content of products by 2… 3% and increase the nutritional value by increasing the protein content up to 8.2%.
The thermodynamic stability of the butter paste stabilized by the protein-polysaccharide complex in terms of water activity and system enthalpy was proved: for butter paste with a mass fraction of fat 40% the water activity and enthalpy of the system were 0.981 and 61.35 J / g, respectively, while for butter with a mass fraction of fat 72.5% - 0.979 and 61.13 J / g, respectively.
It is established that the introduction of dry powder of blueberries and pea protein isolate allows to enrich the product with a complex of biologically active and mineral compounds; the degree of satisfaction of the daily requirement when using 10 g of the product is: in calcium - on average by 1.0%, potassium - 0.6%, iron 0.3… 0.6%, rutin - by 2.6%.
Based on the analysis of the dynamics of organoleptic, microbiological parameters, acidity and assessment of the integrated index of total fat oxidation of new types of butter pastes during storage, the warranty period is justified under certain storage conditions: at (4 ± 2) ° C – no more than 7 days, at minus temperature ( 3 ± 1) °C – no more than 15 days, at a temperature minus (26 ± 2) °C – no more than 30 days.
The production of butter pastes stabilized with protein-polysaccharide complexes and enriched with bilberry micronutrients will have a positive effect on the financial and economic condition of the enterprise, and an increase in profits from the introduction of technology is possible with increased production.
The social effect of the introduction of new types of butter pastes in the production is to improve the diet of the population through the use of low-fat analogues of butter, enriched with bilberry protein and micronutrients, which will improve health and prevent micronutrient diseases.
