УДК 637.3.05: 637.238.4
Authors:
I.A. Bakin
D. S. Bychkov
Annotation. The use of berries and their processed products as additives gives cottage cheese products a unique taste and structure. Lyophilization technology preserves the biological activity and physico-chemical properties of enriching additives. The technology of sublimation of a curd product with additives of berry pulp is studied in the work. The aim of the research was to study the effect of enriching additives on the safety and structural characteristics of the freeze-dried cottage cheese product. To do this, the tasks were solved to identify the prospects for enriching the composition of the curd product with vegetable components from secondary berry raw materials, to determine the indicators of preservation and changes in structure during lyophilization. The structure of the samples was studied by scanning microscopy and image analysis. The characteristics of the product are described and a quantitative assessment of the differences in structural characteristics is given. The use of lyophilization techniques allows you to preserve the added active components of additives and obtain a product in accordance with GOST 31534-2012 (Freeze-dried cottage cheese). The samples had a uniform appearance, smell and taste of black currant berries. The study of the microstructure of the samples showed the presence of large pores in the upper part and a finely porous structure in the lower part. The results obtained open up the possibility of designing the composition and structure of enriched cottage cheese products using lyophilization technology.
Keywords: freeze drying, structural characteristics, curd product, pulp.
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