家禽切碎冷冻半成品肉制品在面包粉混合婴儿食品

K.S. Glebova, E. Karpenko
{"title":"家禽切碎冷冻半成品肉制品在面包粉混合婴儿食品","authors":"K.S. Glebova, E. Karpenko","doi":"10.31208/2618-7353-2021-13-80-88","DOIUrl":null,"url":null,"abstract":"Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 \"Semi-finished products from poultry meat for baby food, chilled and frozen\". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Poultry chopped frozen semi-finished meat products in breading mix for baby food\",\"authors\":\"K.S. Glebova, E. Karpenko\",\"doi\":\"10.31208/2618-7353-2021-13-80-88\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 \\\"Semi-finished products from poultry meat for baby food, chilled and frozen\\\". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition.\",\"PeriodicalId\":7676,\"journal\":{\"name\":\"Agrarian-And-Food Innovations\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-03-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Agrarian-And-Food Innovations\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31208/2618-7353-2021-13-80-88\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Agrarian-And-Food Innovations","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31208/2618-7353-2021-13-80-88","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

的目标。本研究的目的是开发具有功能性的切碎半成品技术。材料与方法。在研究过程中,以白豆、玉米皮、米粉为无麸质蔬菜原料,开发了模型肉糜的配方。对照样品采用TU 9214-243-37676459-2014《婴幼儿食品用禽肉半成品、冰鲜和冷冻》标准制定的经典配方。所有研究都是在俄罗斯医学科学院国立研究大学和伏尔加格勒国立技术大学的实验室进行的。结果。无麸质鸡块的配方,包括米粉,玉米皮和白豆,已经开发出来。通过理化研究发现,与对照样品相比,由于蛋白质、脂肪和碳水化合物质量分数的差异,能量值略有下降,而这又不影响感官参数,实验样品的一致性更有弹性,味道和颜色宜人,这是取决于成分组成的特征。结论。在切碎的半成品,即鸡块的工艺中使用无麸质植物原料,对原型的质量特性产生了积极的影响,使得这些功能性产品可以在儿童营养中使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Poultry chopped frozen semi-finished meat products in breading mix for baby food
Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 "Semi-finished products from poultry meat for baby food, chilled and frozen". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Development of chlorine-containing detergent and disinfectants based on ampholyte surfactant alkyldimethylamine oxide Restoration of pastures deserved in vegetation cover in dry regions of the Lower Volga The effectiveness of the impact of extruded amaranth grain on productivity, egg quality, antioxidant status and lipid profile of blood and yolk cholesterol of layer eggs Development of prescription compositions of fermented milk products enriched with useful ingredients Efficiency of influence of prebiotic feed additive on productivity, antioxidant protection and immunological status of hens
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1