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Biotechnology of curd product with vegetable origin components

https://doi.org/10.20914/2310-1202-2018-1-129-132

Abstract

The authors proposed the use of an extract from the roots of a dandelion in the curd product manufacture technology. Dandelion roots are the strongest and most valuable part of the plant. Pectin substances contained in plants possess a wide range of physiological activity. The roots of dandelion have antiviral, analgesic, diaphoretic action and are recommended to patients with diabetes. They contain inulin up to 40%. In autumn, roots contain up to 18% of sugars (fructose, sucrose and glucose). Triterpene compounds, sterols (taraxerol, taraxol, taraxasterol, b-sitosterol and stigmasterol), a fatty oil containing glycerides of palmitic, oleic, linoleic, melissa and cerotinic acids were found in their roots. The biotechnological scheme of the curd product includes the following operations: acceptance and preparation of raw materials; heating and separation; milk normalization, mixture preparation; mixture pasteurization and cooling; starter introduction into the mixture and its fermentation; clot cutting, whey separation and clot filling; self-pressing and pressing of the clot; curd cooling, introduction of the prepared component (extract of dandelion root, granulated sugar); mixing; packing and marking; storage; selling. The amount of the flavor component influences the organoleptic characteristics of the product. Its dosage was varied from 0.5 to 5%. Curd products with a mass fraction of the extract of dandelion root of 2-3% were characterized by high organoleptic characteristics. Curd product is characterized by a soft consistency, white with a cream color shade, pleasant sour-milk taste. In order to smooth the specific taste of the dandelion root extract, it is recommended to add sugar or sweetener. Quality indicators of the curd product were studied. Its shelf-life life was determined.

About the Authors

O. I. Dolmatova
Voronezh state university of engineering technologies
Russian Federation
Cand. Sci. (Engin.), associate professor, animal origin products technology department, Revolution Av., 19 Voronezh, 394036, Russia


E. I. Zygalova
Voronezh state university of engineering technologies
master student, animal origin products technology department, Revolution Av., 19 Voronezh, 394036, Russia


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For citations:


Dolmatova O.I., Zygalova E.I. Biotechnology of curd product with vegetable origin components. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(1):129-132. (In Russ.) https://doi.org/10.20914/2310-1202-2018-1-129-132

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)