INVESTIGATION OF QUALITY OF FROZEN SEMI-FINISHED PRODUCTS FOR SMOOTHIES

Abstract

The article investigates the consumer properties of the semi-finished product for the production of smoothies drink and its quality indicators during 270 days of storage at a temperature of -18±2 °C. A recipe for a semi-finished product for a smoothie, which includes quince, strawberries, rose hip juice and oatmeal, is offered. This recipe provides optimal balance of basic nutrients while maintaining high taste properties of the finished product. Organoleptic and physicochemical parameters were systematically investigated throughout the period of low-temperature storage. The results of the organoleptic estimation demonstrated the high quality of the product. The consistence of the semi-product was homogenous with evenly distributed finely comminuted pulp before and after comminution. After defrosting the color remained bright, even along the whole mass. The taste and smell are brightly expressed, pleasant and harmonic. It was found that during low-temperature storage in the semi-finished product for smoothies there were minor changes in physical and chemical parameters. It was found that the mass fraction of dry soluble substances during the nine months decreased from 23.51% to 21.34%, the sugar content also decreased by 0.58%. During storage of the frozen semi-finished product, the titrated acidity increased by 0.60%, vitamin C decreased from 38.58 mg / 100 g to 34.18 mg / 100 g. However, these changes are insignificant, so they do not cause deterioration of the semi-finished product. The results of microbiological researches are given, the quantitative change of microflora in the process of low-temperature storage is established. The amount of mesophilic-aerobic and optionally anaerobic microorganisms in 30, 90, 180, and 270 days of refrigeration at −18±2 °C is significantly reduced compared to freshly prepared. The amount of yeast and mild fungi also decreases during storage. It is important to comply with sanitary and hygienic standards during production, packaging, storing, and selling, since the complete extinction of the microflora does not occur. The production of this semi-finished product for smoothies will expand the range of frozen products and increase the base of the local processing industry.