{"title":"采用蔬菜原料的酱料工艺加工产品，增加鱼类半成品的营养价值","authors":"I. M. Titova, M.E. Mosharova","doi":"10.17217/2079-0333-2021-43-55","DOIUrl":null,"url":null,"abstract":"The research on the justification of sauce technology to increase the nutritional value of fish semi-finished products is represented. The optimal ratio of the sauce components (apple sauce, obtained from pomace during direct-pressed juice production, and tomato puree) according to organoleptic parameters, dry matter content and viscosity has been established. A comparative analysis of the rheological characteristics of the developed sauce with a sample used in industry is carried out. The changes in the viscosity index of the sauce depending on different temperature technological modes are investigated.","PeriodicalId":107323,"journal":{"name":"Bulletin оf Kamchatka State Technical University","volume":"40 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"SUBSTANTIATION OF SAUCE TECHNOLOGY USING VEGETABLE RAW MATERIALS PROCESSING PRODUCTS TO INCREASE THE NUTRITIONAL VALUE OF FISH SEMI-FINISHED PRODUCTS\",\"authors\":\"I. M. Titova, M.E. Mosharova\",\"doi\":\"10.17217/2079-0333-2021-43-55\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The research on the justification of sauce technology to increase the nutritional value of fish semi-finished products is represented. The optimal ratio of the sauce components (apple sauce, obtained from pomace during direct-pressed juice production, and tomato puree) according to organoleptic parameters, dry matter content and viscosity has been established. A comparative analysis of the rheological characteristics of the developed sauce with a sample used in industry is carried out. The changes in the viscosity index of the sauce depending on different temperature technological modes are investigated.\",\"PeriodicalId\":107323,\"journal\":{\"name\":\"Bulletin оf Kamchatka State Technical University\",\"volume\":\"40 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bulletin оf Kamchatka State Technical University\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17217/2079-0333-2021-43-55\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin оf Kamchatka State Technical University","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17217/2079-0333-2021-43-55","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
SUBSTANTIATION OF SAUCE TECHNOLOGY USING VEGETABLE RAW MATERIALS PROCESSING PRODUCTS TO INCREASE THE NUTRITIONAL VALUE OF FISH SEMI-FINISHED PRODUCTS
The research on the justification of sauce technology to increase the nutritional value of fish semi-finished products is represented. The optimal ratio of the sauce components (apple sauce, obtained from pomace during direct-pressed juice production, and tomato puree) according to organoleptic parameters, dry matter content and viscosity has been established. A comparative analysis of the rheological characteristics of the developed sauce with a sample used in industry is carried out. The changes in the viscosity index of the sauce depending on different temperature technological modes are investigated.
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