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：10.1088/1755-1315/315/2/022032
出版社：IOP Publishing
摘要：The paper substantiates the efficiency of using non-traditional plant materials in food and culinary recipes with high nutritional value. The purpose is to find new technological solutions for using secondary raw materials in the technology of functional food production. The chemical composition of lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus) press residues obtained after juice extraction was investigated. The sanitary-hygienic indicators of lingonberry and cranberry press residues were determined. Based on this research, we developed the method for the production of powders and pastes from secondary berry resources - lingonberry and cranberry press residues. The research involved quantitative assessments in order to define if the manufacturing process for the production of powders and pastes satisfies non-wastefulness. The optimal storage parameters for lingonberry and cranberry powders and pastes, ensuring maximum safety of biologically active substances - antioxidants: ascorbic acid, P-active substances were determined. Tests revealed that lingonberry and cranberry powders can be referred to the group of baking improvers, while lingonberry and cranberry paste can be used as thickening and gelling agents.
