Justification of the practical implementation of innovative technologies for obtaining polycomponent vegetable semi-finished products for new generation food products

Abstract

The aim of the study is to assess the effectiveness of implementing an innovative technology for the production of a multi-component vegetable semi-finished product for functional food products. The proposed technology provides for gentle processing of agricultural raw materials and provides for preliminary preparation of raw materials (washing, cutting into plates 3…5 mm thick and 20…30 mm wide). They were previously blanched in a universal multifunctional apparatus at a temperature of 85…90°C for 2…3 minutes. In accordance with production needs, the puree-like multi-component mass is supplied for concentration in a rotary film evaporator at a temperature of 45…55°C to obtain a thick concentrate with a high content of dry matter (40…45%). The possibility of drying with simultaneous grinding in an infrared roller dryer at a temperature of 55…65°C and a final humidity of no more than 8.5% is also provided. The advantage of the multicomponent powder over the traditional apple powder has been proven – in particular, in terms of the content of dietary fiber (11.4 g), vitamin C (19.6 mg), anthocyanins (66.5 mg), proteins (7.2 g), fats (1.9 g) and antioxidant activity (52.1%). Adding the powder to the bread recipe contributed to an increase in the volume of the product by 5%, crumb moisture by 3.9%, as well as an increase in the freshness retention period to 90% on the third day. In meat products, replacing 8% of meat with a multicomponent ingredient increased the yield of the finished product to 93%, reduced heat loss and improved antioxidant resistance to 52%. A comprehensive assessment confirms the technological feasibility and socio-economic efficiency of the developed solution, which meets the requirements of sustainable production, localization, energy saving and import substitution in conditions of crisis challenges.