THE FEATURES OF TOMATO SAUCE-BASED PASTILLE PRODUCTION TECHNOLOGY

Abstract

With the beginning of the Russian occupation of the Kherson region, major problems with the supply of raw materials for the domestic food industry began, since the Kherson region is one of the main suppliers of melon and vegetable crops. To a large extent, this was reflected in the production of tomato products. As a result, its range has significantly decreased, the number of imported products on store shelves has increased, the price of which remains quite high even today. The de-occupation of the right-bank part of the Kherson Region and the establishment of vegetable growing in other regions of our country improved the situation with this problem, but not to a sufficient extent. Therefore, the goal of the work is to develop a method of production and a recipe for tomato pastille that would be convenient to use and store. 6 samples of tomato paste were obtained. Each of the samples was dried at different values of the drying temperature: sample No. 1 – at 30 °C, sample No. 2 – at 35 °C, sample No. 3 – at 40 °C, sample No. 4 – at 45 °C, sample No. 5 – at 50 °C, sample No. 6 – at 55 °C. According to the results of the organoleptic evaluation, the best sample turned out to be a lozenge dried at a temperature of 50 °C. The drying temperature did not affect the taste and smell of the finished products, which were pronounced and corresponded to the raw materials used. At temperatures from 30 to 45 °C, uneven drying of the pastille was observed, and at temperatures from 45 to 55 °C, drying occurred more uniformly throughout its thickness. The shape of all the samples corresponded to the shape in which the tomato pastille was dried. The color of samples No. 4–6 was uniform, which was not observed for samples No. 1–3. In general, for all samples, the color of the products corresponded to the color of the raw materials used. After the organoleptic analysis, the composition of the obtained lozenge (sample No. 5) based on tomato sauce was determined, which was as follows: mass fraction of moisture – 15.26 %, protein – 14.30 %, fat – 4.68 %, fiber – 7.05 %, calcium – 2.76 g/kg, phosphorus – 3.25 g/kg, magnesium – 0.97 g/kg, sodium – 4.02%, iron – 41.03 mg/kg, zinc – 13.51 mg /kg, copper – 4.72 mg/kg, manganese – 9.68 mg/kg. The resulting product is convenient to store and consume, which will be useful to domestic consumers.