THE HOMOGENIZED VEGETABLE PASTES AND MARINADES WITH BERRY COMPONENTA

Abstract

In article possibility of use of a residue of berries of cowberry and a cranberry is studied for production of the homogenized pastes and marinades with a residue of berries of cowberry and a cranberry ofthe increased microbiological firmness. On the basis ofthe carried-out preliminary search studies limits of concentration of prescription components of the compositions which are a part of a compounding are defined. For each ratio of components in composition the limit tension of shift and acidity were investigated. The obtained experimental data are processed by means of the software package of STATISTICA 6.0. Linear multidimensional models of interrelations ofthe components which are a part ofthe developed compositions with a structural and mechanical indicator (limit tension of shit) and acidity are constructed. Physical and chemical and microbiological indicators ofthe developed homogenized vegetable pastes and marinades are investigated.