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：3
DOI：10.1088/1755-1315/421/3/032038
语种：English
出版社：IOP Publishing
摘要：Currently, the problem of industrial food fortification with vitamins and micronutrients has become far more acute. The lack of vitamins and in particular vitamin C affects every organ system in the body. Food fortification with synthetic nutrients cannot be regarded as a promising solution. Indigenous plants may be used as rich sources of vitamins. One of them is ramson (Allium victoriale), a plant which is widely known in home cooking. This research involved studying chemical composition of ramson depending on the territory of growth. In order to provide more rational use of the plant special attention was paid to the content and distribution of vitamin C. Studies have revealed that ramson is a source of vitamin C and Ca. Based on the results, waste-free technology of ramson processing with subsequent production of a vitaminized product has been developed. Dried and frozen ramson leaves and ramson paste are semi-processed foods thus obtained. Guidelines on food fortification on the basis of these semi-processed foods have been developed. Loss and waste amounts which occur along hydromechanical processing of ramson are determined. The experiments estimated that, on average, the amount of waste during primary processing of ramson at food companies is about 23 - 28%. The study also involved calculation of nutritional value for semi-processed ramson foods. Variations in the vitamin C content during storage of the developed semi-processed ramson foods were also examined. Based on the results, the most promising way of ramson preservation is determined. This is production of a semi –processed food "Ramson paste". Sanitary indicators of the developed semi-processed ramson food were studied.
