Development of technology and research of quality of canned milk for regions with limited resources of natural raw milk

• Published in: Proceedings of the Voronezh State University of Engineering Technologies
• Main Authors: I. A. Ivkova, O. V. Skryabina, D. S. Ryabkova, Yu. A. Diner, E. I. Petrova
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Voronezh state university of engineering technologies 2018
• Subjects: dry milk-containing canned food; nutritional value; antioxidants; technological regimes; Food processing and manufacture; TP368-456; Arctic
• Online Access: https://doi.org/10.20914/2310-1202-2018-3-254-258; https://doaj.org/article/733562307a904c4cbb031ef5d80b0775

The development of dry milk-containing canned food technology with improved nutritional value, long shelf life for specialized nutrition, including the Arctic zone of the Russian Federation, is relevant. The storage capacity and nutritional value of canned milk was increased by replacing unstable in storage of milk fat with its substitutes of plant origin, the introduction of a flavonoid nature into the composition of the antioxidant product, the use of hermetic packaging. The drying process of canned food was carried out using the gentle method of sublimation to preserve all the native properties of the product. When conducting research used standard and generally accepted methods. In the developed products, the composition and energy value, the fractional composition of lipids, and the vitamin composition of the products were determined. Based on the determination of mono- and polyunsaturated fatty acids, the ratio of ?6 and ?3 of fatty acids was calculated and the composition of the developed products was determined to a balanced nutrition formula. Resource-saving technologies for new types of dry milk-containing canned food have been developed. problems of seasonality and shortage of natural milk raw materials, supply of dairy products in remote areas of the country have been solved. In addition, the formulation is cheaper and the cost of milk-based canned milk is reduced compared to dairy, which has an economic effect and practical significance. On the basis of the research conducted, it was concluded that it is advisable and necessary to use vegetable fats, antioxidants and synergists in the production of canned milk in order to produce products of high nutritional value and storage. The required ratio of ?6 and ?3 of essential fatty acids is equal to 5 ? 10: 1, which corresponds to the formula of a balanced diet. The high content of vital substances of lipid and protein nature, as well as vitamins, makes it possible to classify developed products to the class of specialized nutrition and use for regions ...