Dissertation work is devoted to perfection of semi-finished products with the precipitation of milk proteins by an active complex of wild plants – Plantago major L. and Rumex acetósa L. to increase the biological value and ensure sustainable quality indicators.
The choice of sorrel and plantain is substantiated according to the formulated criteria, which take into account the limiting factors and advantages of using wild plants, the components of which even in small concentrations significantly change the ability to technological influence for the precipitation of milk proteins to obtain protein-herbal semi-finished products. Rational methods of processing such wild plants before introduction into dairy raw materials in the form of juice for the maximum preservation of enzymes, organic acids, polyphenolic substances, vitamins, etc. were established.
The efficiency of using Rumex acetósa juice in the amount of 7±0.5% taking into account the limiting factors for production, thermoacidic coagulation of milk in the following modes: temperature – 93…95°С, duration – 3…5 min, organoleptically suitable semi-finished protein-herbal with a mass fraction of moisture 61.0±1.1 %, and pH – 5.92±0.05. The influence of the composition of the active complex of coagulant on the degree of transition of milk solids was proved - the maximum value was observed with the introduction of 8.0±1.0% of Plantago major L. juice and carrying out the coagulation process at a temperature of 56±2 ºC for 75±5 min, followed by heating to seal the clot. Increasing the duration of the process to 90 minutes causes a change in the degree of use of milk solids by an average of 3±1 %.
Experimentally, a direct dependence of the mass fraction of moisture and moisture holding capacity of protein-herbal semi-finished products on the amount of Plantago major L. juice was established and parameters of the milk protein deposition process. To obtain the plastic consistency of protein-herbal semi-finished products with a mass fraction of moisture up to 67 % and a moisture holding capacity of 62±1.5 % with the optimal amount of coagulant, the parameters were adjusted: increased temperature to 62±2 ºC and reduced duration to 60±3 minutes. According to the obtained regression equations, it is possible to determine with high accuracy the influence of each factor on the quality indicators of protein-herbal semi-finished products and to regulate its organoleptic parameters.
The multicomponent composition of the flavonoids of Plantago major L. juice and grass serum was determined by the chromatographic method and the content of polyphenols in protein-herbal semi-finished products was calculated. The degree of transition of polyphenolic compounds to protein-herbal semi-finished products is 77% of their total number. Binding of polyphenols to proteins depends on the structure of the protein molecule, the spatial distribution of amino acid residues capable of binding polyphenols and the interaction conditions.
The safety of protein-herbal semi-finished products was confirmed by the results of medical and biological studies in vivo. Studies have shown that consumption of a modified diet of a modified dairy product using Plantago major L. juice did not cause abnormalities in the physiological condition of laboratory rats during the entire period and did not lead to intoxication or death of animals. The semi-finished product is assimilated by animals in the same way as a milk-protein product produced by traditional technology. Metabolic efficiency in the consumption of the semi-finished product is confirmed by the improvement of metabolic processes in the body and weight gain of rats.
The amino acid composition was determined and the biological value of protein-herbal semi-finished products was studied. Using the juice of wild plants - Plantago major L. and Rumex acetósa L. as a coagulant, semi-finished protein-herbal products with a more balanced composition for the ratio of the amount of essential amino acids to the amount of essential amino acids at the levels of 0.760 and 0.752, respectively.
The use of protein-herbal semi-finished products in the technology of dairy-protein products with heat treatment is substantiated.
It is proved that whey herb obtained after precipitation of milk proteins with the juice of Rumex acetósa L. and Plantago major L. can be used as a raw material for beverages without the addition of dyes and flavors.
The social effect of the introduction of semi-finished protein-herbal products has been confirmed, which is to expand the range of dairy-protein products with high nutritional value for a wide range of consumers with different food preferences or restrictions, saving raw materials of animal origin and auxiliary technological ingredients.
Keywords: milk, proteins, protein-herbal semi-finished products, safety, active complex Plantago major L. and Rumex acetósa L., quality indicators of dairy-protein products.
