The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators.

butter, flavoring components, antioxidants, quality, organoleptic indicators

1. Vyshemirsky F.A. Production of butter from cow's milk in Russia. SPb, GIORD, 2010. 288 p. (in Russian).

2. Dunaev A.V., Ivanova N.V., Smirnova O.I. Dihydroquercetin - a natural food additive in cheese and butter products. Processing of milk. 2020. no. 5 (247). pp. 30–33. (in Russian).

3. Radaeva I.A., Illarionova E.E., Turovskaya S.N. Prevention of oxidative spoilage of milk lipids in the presence of dihydroquercetin. Processing of milk. 2018. no. 6 (224). pp. 20–23. (in Russian).

4. Dolmatova O.I., Pozhidaeva E.A., Grebenkina A.G. The use of wild herb extract in the production of fermented milk drink. Food industry. 2017. no. 12. pp. 26–28. (in Russian).

5. Gusev N.A., Baidalinova L.S. The use of dry crushed berry components for enrichment of butter. Izvestiya KSTU. 2018. no. 49. pp. 104–114. (in Russian).

6. Rodionova N.S., Popov E.S., Pozhidaeva E.A., Ryaskina L.O. et al. Mathematical modeling of heat treatment processes conserving biological activity of plant bioresources. Journal of Physics; Conference Series. 2018. vol. 1015. pp. 032107.

7. Gushcha Yu.M., Topnikova E.V., Ivanova N.V. Increasing the shelf life of butter. Dairy industry. 2018. pp. 28–32. (in Russian).

8. Shi J. Functional Food Ingredients and Nutraceuticals: Processing Technologies. CRC Press, 2015. pp. 639 -660.

9. Polyanskikh S.V., Ilyina N.M., Grebenshchikov A.V., Danyliv M.M. et al. Products of animal origin with vegetable components. Indian Journal of Science and Technology. 2016. vol. 9. no. 39. pp. 103431.

10. Kuprina A.O., Mamaev A.V., Simonenkova A.P., Yarkina M.V. Changes in the microstructure elements of butter with an antioxidant complex during storage. Technique and technology of food production. 2015. no. 1 (36). pp. 41-47. (in Russian).

11. Bhoosem C., Bunyasawat J. Nutritional, physical and sensory quality of butter cake substituted with durian rind powder for wheat flour replacement. 2020.

12. Mortensen M. Influence of acidity on flavor and keeping quality of butter. Bulletin. 2017. vol. 17. no. 207. pp. 1.

13. Gemechu A.T., Tola Y.B. Traditional butter and ghee production, processing and handling in Ethiopia: A review. African Journal of Food Science. 2017. vol. 11. no. 4. pp. 95-105.

14. Ahmed S.S.J., Abdalla M.O.M., Rahamtalla S.A. Microbiological Quality of Cows' Milk Butter Processed in Khartoum State, Sudan. Microbiology Research Journal International. 2016. pp. 1-10.

15. O’Callaghan T. F. et al. Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems. Journal of Dairy Science. 2016. vol. 99. no. 12. pp. 9441-9460.