Development of technology for food concentrates of culinary sauces of increased nutritional and biological value

Abstract

The goal of the work is to develop the technology for food concentrates of culinary sauces with the use of soy-pepper and soy-mushroom food additives. The object of research was dry mixtures of food concentrates of sauces with the addition of protein-vitamin concentrates (PVC), created on the basis of soya beans of variety Persona, selected by the All-Russian SRI of Soybean. The basis of PVC was the soya beans PVC is granules or flakes, which are dried to moisture content of 10–12% and grinded to a powdery condition. It was established that the inclusion of 15% PVC with pepper in the recipe of dry mixture «Sour-sweet sauce» and with a decrease in the amount of wheat flour and tomato powder, there is an increase in protein content by 33.7%, vitamin E by 52.3%, vitamin C by 55.2%, minerals by 11.8%. Replacing in the recipe of the food concentrate «Mushroom sauce» of mushrooms for PVC with mushrooms provides an increase in protein content by 14.3%, vitamin E by 20.0%, minerals by 5.2%. By organoleptic characteristics, they have a pronounced flavor and aroma, attractive appearance and color.

Keywords

• soya beans
• food concentrate
• dry mixture
• sauce
• technology
• nutritional value
• protein
• organoleptic characteristics