DEVELOPMENT OF TECHNOLOGIES AND COMPLEX ASSESSMENT OF THE QUALITY OF THE MUSHROOM SAUCE
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 5
Abstract
The object of the study is the technology of emulsion mushroom sauce. In the course of the research, the assortment of emulsion type sauces and the trends in the enrichment of their biologically active substances were analyzed. The technology of the sauce of the mushroom of high biological value with functional ingredients-mushroom powders from champignon, raishie and shiitake. A comprehensive assessment of the quality of the newly created product is the carried out. It has been established that sauce with mushroom powders has high biological value, optimal rheological and organoleptic quality indicators. The proposed innovation technology is efficient because it involves the production of sauce with mushroom powders, which are made from non-standard mushroom raw materials. The introduction of the developed technology will expand the range of mushroom sauces for food production, will promote the enrichment of emulsion-type sauces with essential and biologically active substances.
Authors and Affiliations
М. Ф. Кравченко, І. А. Кублінська
Keywords
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