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
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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。
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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.
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