TECHNOLOGY OF OBTAINING OIL-SPICE MIXTURES BASED ON OSTRICH FAT

Abstract

One of the key areas of work is the creation of a product with a balanced fatty acid composition and enriched with biologically active substances that exhibit antioxidant and antibiotic properties at the same time, with a pleasant taste and aromatic properties and with an extended shelf life. The fatty acid composition of ostrich fat was studied by the chromatographic method. It was established that ostrich fat contains fatty acids, in particular oleic – (39.2 ± 0.4) %; linoleic – (15.6 ± 0.2) %; linolenic – (0.6 ± 0.1) %, palmitoleic – (8.3 ± 0.2) %; elaidic (0.4 ± 0.1) %, the total content of unsaturated fatty acids (64.1 ± 2.0) %, respectively, the total content of saturated acids is (35.8 ± 1.5) %: palmitic (30.1 ± 1.5) %; stearic – (5.76 ± 0.2) %, which is close to the ideal fat formula. Ostrich fat has a pleasant taste and smell, provides a high total solubility of lipophilic BARs in the enfleurage method – extraction of the composition of spices. The quality indicators of ostrich fat have been experimentally confirmed. The chemical composition of spices was studied, namely the content of carotenoids, essential oils and polyphenolic compounds. It was found that among the samples of the selected spices, the largest amount of essential oil is contained in clove seeds – (18.1 ± 0.038) %; the content of carotenoids is the highest in star anise seeds – (1.8 ± 0.009) %; the content of polyphenolic compounds is the highest in clove seeds – (6.32 ± 0.16) %. A composition of spices was chosen, which includes (50 ± 0.5) % clove seeds and (50 ± 0.5) % star anise seeds. The composition contains polyphenolic compounds (6.12 ± 0.06) %, essential oil (10.8 ± 0.08) %, carotenoids (2.9 ± 0.01) %, other fat-soluble vitamins, which exhibit both antioxidant and antibiotic properties activity. An enfleurage method has been developed to obtain an oil-spice mixture. Rational conditions for enfleurage were established, in particular the stages of enfleurage, the duration of extraction of aromatic substances, the ratio of ostrich fat and the composition of spices. The ratio of ostrich fat and the composition of spices was found to be 10:1, with a twostage extraction lasting 12 hours, each of which provides a high yield of the taste-aromatic components of the composition of spices, the oil-spice mixture has a pleasant taste and aroma of a harmonious combination of spices. Due to the unique ratio of fatty acids, the prepared oil-spice mixture based on ostrich fat has great prospects for use in the food industry, in particular in restaurants, in the production of confectionery products, in dietary nutrition.