Improving the technology of canned meat and vegetable products with the use of beans

A. Haschuk, O. Moskalyuk, P. Gorishniy, O. Grishenko
2019 SCIENTIFIC WORKS NATIONAL UNIVERSITY of FOOD TECHNOLOGIES  
Canned meat and vegetable technology, Lentils, Degree and inertia swelling, Functional and technological indicators The article presents the results of research to improve the technology and development of canned meat and vegetable recipes, an analysis of the canned meat market and modern packaging methods. The results of studies of the chemical composition and functional-technological indicators of developed canned meat using lentils are presented. The degree and inertia of the swelling of
more » ... mes were studied and the parameters of the lentil pretreatment processes were optimized. According to the results of studies, it was found that with an increase in the duration of swelling, an increase in the degree of swelling is observed. However, after getting a certain value, its value stabilizes: at a temperature of 50°С the degree of swelling is greater than at a temperature of 30°С and with a duration of the process after 95 minutes they are 85% and 80.6%, respectively. It was established that inertia is the swelling of lentils or the time that is necessary for the degree of swelling to reach 90% of the maximum, at a temperature of 30°C it is 50.5 minutes, and the estimated -51.3 minutes at a temperature of 50°C -41.7 minutes and 41.5 minutes, respectively. The obtained results indicate that at a higher temperature (50°C) the inertia swelling is lower. After hydration was completed in three ways, the moisture retention capacity was determined and it was found that the institution of higher education for hydrated and blanched lentils is 100%, which is associated with maximum absorption and chemically bound moisture content. Other methods of hydration, moisture retention capacity has significantly lower rates of 71% (method 1) and 89% (method 2). Obviously, chemically bound moisture in blanched lentils will also be in the finished product after sterilization. Based on the results of scientific research, formulation and improved technology for the production of canned meat with high nutritional value were developed, which can be packaged in retort packs and offered as a ration for military personnel. In the scientific work, the nutritional and biological value of the developed product were investigated. The analysis of the research results shows that the use of lentils in canned meat and vegetable products does not reduce the nutritional and energy value of them. The protein content is 16.4%, and corresponds to the norm for these types of canned food (at least 12%). Mass fraction of fat is 14.16% (normal is no more than 28%).
doi:10.24263/2225-2924-2019-25-6-28 fatcat:5nam6p4g5jdbrjoasjfsw4afjq