The dissertation is devoted to the scientific substantiation and improvement of the technologies of spice-fat mixtures from vegetable and animal raw materials.
Based on the analysis of literary sources regarding the possibility of improving the technology of spice-fat mixtures from raw materials of plant and animal origin, the choice of promising oils for obtaining a mixture of balanced fatty acid composition is substantiated. Features of the chemical composition, health-improving effect and experience of using natural spices are considered. Existing methods of extraction of biologically valuable components of spicy raw materials with non-volatile solvents are described, as well as the advantages of maceration and enfleurage.
The program and stages of experimental research are described. The object and research methods are established. Adequate methods of organoleptic, microbiological, physicochemical indicators of raw materials and finished products are selected and described.
The physico-chemical, organoleptic parameters and fatty acid composition of high-oleic cold-pressed sunflower oil, first cold-pressed rye oil and refined sesame oil were investigated and the feasibility of their use in the technology of spice-oil mixtures was proven. The composition of the blend of first cold-pressed rye oil (50±2)%, high-oleic sunflower oil (25±2)% and refined sesame oil (25±2)% was developed and substantiated. The advantage of the proposed composition is the ratio of saturated and monounsaturated fatty acids at the level of 1:3.6, the content of 22.5% linolenic and 44.0% oleic acids, as well as the content of 50.45 ± 3.12 mg% of vitamin E, which corresponds to modern nutritional recommendations.
The content of essential oil, polyphenolic compounds and carotenoids in dill inflorescences, dry clove inflorescences, coriander seeds and sage leaves was studied. Taking into account the BAR content and the results of sensory analysis, the composition of the composition was developed and confirmed with (33±0.5)% clove flowers, (33±0.5)% sage leaves, (17%±0.5) coriander seeds and (17% ±0.5) dill inflorescence for implementation in the technology of spice-oil mixture. The composition contains polyphenol compounds (7.83 ± 0.08)%, essential oil (6.5 ± 0.01)%, carotenoids (4.36 ± 0.05)%, which simultaneously exhibit antioxidant and antibiotic activity.
A double vacuum extraction method has been developed for extracting BAR composition of spices with a mixture of oils in the technology of spice-oil mixture. Effective technological regimes of the method were proposed and experimentally verified: the ratio of blend of oils: the composition of spices as 95: 5, the duration of each stage is 30 s, the temperature is 20 ± 2 °C, which ensures the maximum efficiency of the process and pleasant taste-aromatic characteristics of the spice-oil mixture. The quality indicators of the spice-oil mixture were studied, and its compliance with the requirements of regulatory documentation was checked.
The organoleptic, physico-chemical indicators and fatty acid composition of ostrich fat were studied and its basic suitability for use in the technology of spicy-fat lipstick was established. The composition of the composition of spices with (50±0.5)% dry clove flowers and (50±0.5)% star anise was developed for implementation in the technology of spicy-fat lipstick. The composition contains essential oil in the amount of (10.8 ± 0.081)%, polyphenolic compounds in the amount of (6.13 ± 0.06)%, as well as carotenoids in the amount of (2.89 ± 0.01)%, and has a harmonious taste and aroma.
For the first time, the suitability of ostrich fat for extracting BAR from spices was scientifically proven. For the first time, the effectiveness of double enfleurage was proposed and experimentally confirmed at a ratio of ostrich fat and the composition of spices as 10:1 at a temperature of 20 ± 2 °C with a duration of each stage of extraction of 12 hours to obtain harmonious taste-aromatic characteristics of spice-fat lipstick.
The technology was developed, the equipment and technological scheme was drawn up and the regimes of the technology for the production of spicy-fat lipstick by the enfleurage method were substantiated. The quality indicators of the obtained spice-fat lipstick were studied, and its suitability for use in the conditions of the restaurant industry was proven.
A mathematical model has been developed for predicting the shelf life of fats, oils and fat-containing products based on the rate of accumulation of hydrolytic decomposition products. The warranty period for the storage of the spice-oil mixture is up to 12 months, and the spice-fat lipstick is up to 7 months.
Recipes of products using the obtained spice mixtures have been improved. The recipe composition of dessert cookies "Sand-chocolate" with the introduction of spicy-fat lipstick and "Salad dressing" based on a spicy-oil mixture has been developed.
