mkgtuНовые технологии / New technologiesNew Technologies2072-09202713-0029МГТУ10.47370/2072-0920-2021-17-4-72-83mkgtu-513Research ArticleТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВFOOD TECHNOLOGYИсследование процесса получения экстрактов из растительного сырья и их использование в производстве сыровInvestigation of the process of obtaining extracts from vegetable raw materials and their use in cheese productionСучковаЕ. П.SuchkovaE. P.

Елена Павловна Сучкова, доцент факультета биотехнологий, кандидат технических наук

ул. Ломоносова, д. 9, г. Санкт-Петербург, 191002

Elena P. Suchkova, Candidate of Technical Sciences, Faculty of Biotechnology, an associate professor

9 Lomonosov str., St. Petersburg, 191002

Silena07@bk.ruХуссайнеР.HussainehR.

Руба Хуссайне, аспирант факультета биотехнологий

ул. Ломоносова, д. 9, г. Санкт-Петербург, 191002

Ruba Hussaineh, PhD student, Faculty of Biotechnology

9 Lomonosov str., St. Petersburg, 191002

rubahussaineh@mail.ruНациональный исследовательский университет ИТМОРоссияITMO National Research UniversityRussian Federation2021111120211747283Copyright © Сучкова Е.П., Хуссайне Р., 20212021Сучкова Е.П., Хуссайне Р.Suchkova E.P., Hussaineh R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://newtechology.mkgtu.ru/jour/article/view/513

Исследовали процесс получения водных растительных экстрактов из пряно-ароматических, пряно-вкусовых растений, их использование в производстве сыров для формирования специфических вкусовых свойств и сохранения исходных показателей сырной массы. Объектами изучения являлись экстракты из разных ароматических трав: розмарина, тмина, тимьяна, душицы и их композиций; коровье молоко (массовая доля жира 3,2%); бактериальная закваска, сычужный фермент, сырная масса с экстрактами после выдержки в течение 24 ч. Водные экстракты готовили при разных параметрах (разные дозы, продолжительность выдержки). В экстрактах определяли органолептические показатели – вкус, запах и цвет в соответствии с разработанной 5-балльной шкалой, физико-химические показатели, содержание сухих веществ с помощью рефрактометра, рН-экстракта потенциометрическим методом с помощью рН-метра. В готовое к формованию сырное зерно вносились подготовленные образцы экстрактов, количество вносимого экстракта варьировалось от 2,5 до 7,5%. После внесения растительных экстрактов в сырную массу определялись ее органолептические и физико-химические показатели, такие как активная кислотность рН, массовая доля влаги, массовая доля жира. Установлено, что экстракты композиции трав тмина и душицы по органолептическим характеристикам показали лучшие результаты в сравнении с экстрактами из трав розмарина с тимьяном. Лучшие органолептические показатели имела и сырная масса с добавлением растительных экстрактов из композиции трав тмина и душицы. Определен этап внесения экстрактов в сырную массу. Экстракты вносились в массу перед формованием. Также исследовано влияние растительных экстрактов на хранимоспособность сырной массы в течение 7 суток: применение экстрактов из композиции трав тмина и душицы лучше сохраняли исходные характеристики сыра в сравнении с экстрактами из композиции трав розмарина и тимьяна.

The process of obtaining aqueous plant extracts from spicy-aromatic, spicy-flavor plants, their use in the production of cheese to form specific taste properties and preserve original characteristics of cheese mass have been studied. Extracts from different aromatic herbs: rosemary, cumin, thyme, oregano and their composition, as well as cow milk (mass fraction of fat 3.2%); bacterial leaven, rennet enzyme, cheese mass with extracts after aging for 24 hours are the objects of the research. Aqueous extracts were prepared at different parameters (different doses, duration of exposure). The following organoleptic parameters were determined in the extracts: taste, smell and color in accordance with the developed 5-point scale, physicochemical parameters, dry matter content using a refractometer, the pH of the extract by potentiometric method using a pH meter. Prepared samples of extracts were added to the ready-to-form cheese grain, the amount of added extract varied from 2,5 to 7,5%. After the introduction of plant extracts into the cheese mass, its organoleptic and physicochemical parameters were determined, such as: active pH acidity, mass fraction of moisture, mass fraction of fat. It was found that the extracts of cumin and oregano herbs showed better results in organoleptic characteristics in comparison with extracts of rosemary and thyme. Cheese mass with the addition of plant extracts from the composition of cumin and oregano herbs also had the best organoleptic characteristics. The stage of introduction of extracts into the cheese mass was determined. The extracts were added to the mass before molding. The effect of plant extracts on the storage capacity of cheese mass for 7 days was also studied: the use of extracts from the composition of cumin and oregano preserved the original characteristics of cheese better than extracts from the composition of rosemary and thyme.

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The authors declare that there are no conflicts of interest present.