ТЕХНОЛОГИЯ ПРОИЗВОДСТВАПЕКТИНСОДЕРЖАЩЕГО ТВОРОЖНОГО ПРОДУКТАВ ПРОИЗВОДСТВЕННЫХ УСЛОВИЯХ

Abstract

By enriching food with additional ingredients, manufacturers try to add functionality, quality and accessibility, thereby exceeding consumer expectations. The pectin-containing curd product represents market potential due to consumers’ interest in healthy nutrition with detoxifying properties. Low-esterified pectins (LM and LMA) are characterized by their activity of reacting with calcium, removing toxic metals and long-lived (with a half-life of several decades) from the human body isotopes of strontium, caesium, etc. Technologically, the processes of producing a curd product with pectin include pasteurization of reconstituted milk, cooling, application of pectin, homogenization, application of starter culture, fermentation, processing, and clot pressing. The developed technology ensures the quality and safety of the product. Low-esterified pectin in the amount of 0.1-0.5% by weight of milk contributes to better absorption of heavy metals from the body and makes it possible to use the product for detoxification without affecting the technological process and without increasing the cost of production.