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：2019
卷号：315
期号：2
页码：1-8
DOI：10.1088/1755-1315/315/2/022030
出版社：IOP Publishing
摘要：An important component of the population's nutrition is vegetable raw material, including root vegetables. High-quality, standard raw materials are used for fresh sale in retail trade and at catering establishments; they are also laid for winter storage. However, there is a sufficient amount of substandard raw materials - in size, shape, deformation, and violation of integrity. Moreover, such raw materials have a high nutritional value. This paper presents the rationale for the recipe composition of blended types of purees using roots and wild berries. With the help of mathematical modelling, the optimum ratios of the components are determined, at which there is a high correlation between the organoleptic characteristics, technological properties and the content of biologically active substances. The results of the work make it possible to use substandard vegetable raw materials and wild berry stocks rationally. They allow wide use of new types of purees, including its use as semi-finished products for enhancing the nutritional value in the confectionery industry.
