The method of stabilization of food products

 

(57) Abstract:

The invention relates to the food industry and relates to the stabilization of food products. To do this, the product is administered antioxidant, obtained by sequential extraction of biomass micromycete Mortierella sclerotiella in an amount not less than 0.1 mass%. Extraction was carried out nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue. The introduction of the antioxidant increases the shelf life of the product by stabilizing its consistency and improves organoleptic properties.

The invention relates to the food industry.

Known method of stabilizing food products, introducing in their composition mashed leafy vegetables (EN 2002438 C1, 15.11.1993).

The disadvantage of this method is the narrow scope due to distortion antioxidant color of the food product and the inability to fully use antioxidant potential because of syneresis or delamination of the product.

The technical result of the invention is to improve the organoleptic properties of products the new products, providing an introduction to their antioxidant composition according to the invention as an antioxidant drug use, obtained by sequential extraction of biomass micromycete Mortierella sclerotiella nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, in an amount not less than 0.1 mass%.

The method is implemented as follows.

Biomass micromycete Mortierella sclerotiella sequentially extracted with a nonpolar solvent, for example an inert gas, nitrogen, nitrous oxide, carbon dioxide or methane in supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue. The resulting antioxidant has a faint mushroom scent and a grayish color.

The results of experimental tests have shown that with the introduction of less than 0.1% of the antioxidant speed of oxidation processes in foods practically does not differ from the control samples. With the introduction of an antioxidant in an amount of 0.1% and a more noticeable slowing of oxidation processes. Dosage of 0.5% of the antioxidant is not in the camping sharp increase in viscosity, and then gelation products such as juices and drinks. In the same concentrations in fruit products appear tint odor antioxidant negatively evaluated by tasting. In meat, fish and vegetable products the presence of an antioxidant is defined in the tones of the fragrance at concentrations of 3-5%, but is evaluated positively. At the same time it is established that the introduction of antioxidant stabilizes the consistency of fluid products, including juices and muddled drinks at concentrations that do not affect the flavor of food emulsions sauces and spreads, prevents syneresis of fat in the cheese, stuffing, sausage and baked goods in quantities that do not have a negative impact on their color.

The complex of these properties due to a high content in antioxidants, unsaturated fatty acids and chitosan and the lack of related substances, capable of catalyzing the oxidative processes, to enhance coagulation.

Thus, the proposed method has extended the scope of application, provides increased shelf life of products due to the stabilization of consistency and improve their organoleptic properties.

The method of stabilization Oxidant drug use, obtained by sequential extraction of biomass micromycete Mortierella sclerotiella nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, in an amount not less than 0.1 mass%.

 

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