期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2020
卷号：421
期号：2
DOI：10.1088/1755-1315/421/2/022060
语种：English
出版社：IOP Publishing
摘要：This paper investigates the possibility of using lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus) press residues in production of homogenized pastes and marinades with the increased microbiological resistance. The research has resulted in development of the method to produce semi-finished products (pastes) from frozen lingonberry and cranberry press residues. Its practical importance is confirmed by the patents of the Russian Federation No. 2560074. New recipes of homogenized vegetable pastes and marinades with semi-finished products produced from frozen berry residues have been developed. Based on preliminary research carried out, the concentration limits of the recipe components are determined. Yield value and acidity were examined for each component ratio. The experimental data obtained were processed using the statistics and analytics software package STATISTICA 6.0. Linear multi-dimensional models of relationships between the components included in the developed compositions with structural-mechanical index (yield value) and acidity have been created. Physical-chemical and microbiological parameters of the developed homogenized vegetable pastes and marinades were studied. The reference documentation for homogenized vegetable pastes and marinades has been developed. The practical importance of the developed pastes and marinades is confirmed by the patents of the Russian Federation: No. 248323 "Homogenized vegetable paste," No. 2480029 "Homogenized beet paste," No. 2476123 "Homogenized vegetable marinade".
