Butter "Delicacy"

Abstract

Low-calorie, functional, specialized products are currently especially popular in nutrition, the consumption of which contributes to a healthy lifestyle. Butter is a high-calorie product. Peasant oil is in the greatest demand, the share of its production in the total volume is 60-80%. Butter with flavoring components has a reduced calorie content. The product is characterized by a more balanced chemical composition and increased biological value, compared to butter without the addition of non-dairy components. According to analysts, 20 regions account for 69% of butter production in Russia. The rating is headed by the Republic of Tatarstan, the Altai Territory is on the second line, the Voronezh region is on the third place. Thus, the production of assorted butter in the region is relevant. Butter "Delicatesnoye" was obtained by the method of converting high-fat cream. High-fat cream, processed cheese mass, buttermilk, consistency stabilizer, emulsifier, beta-carotene were used as raw materials. The amount of introduced cheese mass was varied so that the mass fraction of dry matter of cheese in butter was not less than 0.5 and not more than 8.0%. To confirm the optimal dosage of the component introduced into the product, the heat resistance was determined in the samples. In the production of oil, a Palsgaard 5232 consistency stabilizer was used in an amount of 0.2%. Emulsifier Palsgaard 0291 was added in an amount of 0.5%. The antioxidant beta-carotene was added to improve the quality of the oil and preserve its shelf life. Samples were stored at a temperature of 3 ± 2 ºС - 15 days (taking into account a reserve of 20), - (16 ± 2) ºС - 60 days (taking into account a reserve of 80). Beta-carotene had a positive effect on the shelf life of the product. It is known that the consistency stabilizer increases the acidity of the oil plasma. The increase in the peroxide number in butter "Delicatesnoye" occurred smoothly, in contrast to the control sample. It was found that butter "Delicatessen" possesses high organoleptic characteristics, increased heat resistance, and improved storage capacity.