New types of fermented products from a egg-plant
DOI:
https://doi.org/10.31548/dopovidi2018.04.012Abstract
The results of researches on the development of experimental formulations on new types of fermented egg-plant products with high taste properties, which have an increased biological value due to the addition of fungi and fried vegetables, are presented to expand the existing assortment of salt and kvass products in the domestic market.
Egg-plant fruits are a valuable food product that provides the human body with a complex of vitamins, organic acids and mineral compounds. On taste, the fruits of egg-plant are in high demand in the Ukrainian population. In the conditions of harvesting and maturation, the fruits of egg-plant can not be stored for a long time; therefore, to reduce the losses, it is necessary to process vegetable raw materials of various types of canned food and salt, which is an important step in solving the problem of consumption of vegetables by the population throughout the year. In the manufacture of canned products requires sterilization (heat treatment at a temperature above 100 ºС), resulting in the loss of nutrients that are necessary for human nutrition especially in the winter. Pickles relate to the microbiological preservation method, which is based on the creation of natural preservatives - lactic acid or alcohol. Due to its preservative properties, lactic acid prevents the activity of rotting microorganisms and makes it possible to preserve without heat treatment. The development of undesirable micro flora is observed only at the beginning of fermentation especially, with the slow accumulation of lactic acid in saline raw materials. Correct fermentation and determines the quality of the finished product. Improving the quality of finished products is one of the main tasks of the processing industry.
The research work was carried out on the basis of theInstituteofVegetableand Melons of the National Academy of Sciences ofUkraine. Experimental variants of the recipes of the fermented products were made from the Prime grade, selection of theInstituteofVegetableand Melons, NAAS. The worked out parameters of optimum conditions of fermentation in the creation of new types of salt and sour products, which positively influenced the quality of fermented products.
Patents for the utility model have been obtained and normative and technical documentation for new types of fermented egg-plant products has been developed. The economic effect of producing fermented egg-plant fruit with the addition of mushrooms, onions and carrots is achieved by reducing the cost of using vegetables. At the same time, the price of sale of the finished product increases due to high taste qualities.
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