Improvement of technology of melt butter with turmeric
The aim of the work was to improve the technology of melt butter with turmeric and to study the quality indicators of the finished product. The experiments were conducted in the laboratory of the Department of Milk and Dairy Products Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The study was conducted in two stages. At the first stage, a natural source of antioxidants for melt butter was selected, the optimal amount for application was selected and the technology of melt butter with turmeric was improved. In the second stage of research, the quality indicators of the finished product were determined. Ways to improve the stability of melt butter during storage are analyzed and the possibility of using vegetable raw materials, namely turmeric powder in melt butter technology, is substantiated. Turmeric contains vitamins K, B, B1, B2, C, D and minerals, including calcium, iron, phosphorus and iodine, as well as essential oils and their components – sabinene, borneol, cigiberren, terpene alcohols, phelander, curcumin and others. components that, even in microscopic quantities, have a good effect on the human body. Modes of technological operations are described. Turmeric powder is added to the fat fraction obtained as a result of separation, which is sent to intermediate baths and incubated for 1–2 hours. at a temperature of 90–95 °C, stirring every 5–7 minutes. This creates a specific taste and aroma of melt butter and reduces the emulsification ability of the system, which improves the efficiency of subsequent separation. The optimal dose of turmeric powder is 0.5 % by weight of the fat fraction. Selected to obtain a homogeneous consistency of the finished product, the cooling temperature is not higher than 14–18 °C. Organoleptic and physicochemical parameters of the finished product are described. Organoleptic characteristics of melt butter during storage (two months) did not change significantly. The acidity of the fatty phase during storage increased and amounted to 1.82–1.93 °K at a maximum allowable value of 2.4 °K, due to the influence of antioxidant properties of turmeric.
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