Development of technology of cereal past with combined composition
For Ukraine, the concept of healthy nutrition is gaining momentum. An important role in the formation of a healthy organism, the maintenance of sound health plays the use of vegetables, fruits, berries, as well as products made on the basis of plant raw materials. Root vegetables, in turn, also have a high nutritional value, since they are rich in carbohydrates, nitrogenous substances, essential oils, and vitamin C. Due to the balanced ratio of the main nutritional components (proteins, fats, carbohydrates, minerals, vitamins, lactic acid and antibiotics), the dairy products have dietary properties, therefore the combination of dairy and vegetable raw materials into a single product is interesting. The root of celery has significant beneficial properties, soothes the nervous system, is a light antidepressant, positively affects the functioning of the kidneys and normalizes the sleep. Due to the content of biologically active substances, the celery removes slags from the body, contributes to weight reduction, normalizes the activity of the cardiovascular system, promotes normal metabolism and carries out therapeutic and prophylactic action on the human body. The article presents the technology of the custard paste paste from the celery root of functional purpose. The optimum method and the step of introducing celery root celery in the manufacture of cheese products is chosen. The roots of celery are cleansed and cleaned, and cut into small cubes. The crushed roots of celery were stored in a container, added a small amount of water, brought to a boil and cooked for 20–25 minutes. since boiling. When the celery was ready, the water was poured out, the salt added and carefully chopped to the pure-skin soft consistency. Experimentally determined the optimal amount of vegetable puree, namely: 20%. Syrup cheese was ground to a homogeneous consistency. To prove the mass fraction of moisture of the dairy cheese to the desired, it was suppressed. The root of celery was introduced in the form of mashed potatoes. Prepared for the production of all kinds of raw materials, provided by the recipe, weighed and proceeded to prepare dough. Filling machine was placed in sour milk cheese at a temperature of 12–15 °С, included a stirrer and introduced the components of the formulation. The average mixing time was 5–10 minutes. At the end of treatment, the resulting mass was cooled in refrigerating chambers to a temperature not higher than 2–6 °C and sent to the packaging. The organoleptic and physico-chemical parameters of celery root cake and finished product were studied.
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