TECHNOLOGICAL ASPECTS OF PRESERVING DRIED PLUMS AND TOMATOES IN OIL WITH THE ADDITION OF PHYTOCOMPOSITION

VBRBZA

Abstract

The relevance of the scientific work lies in the creation of high-quality and functional food products from natural plant raw materials to optimize the dietary intake of the population. The physicochemical method based on the principle of xeroanabiosis was chosen from the promising methods of canning. The expediency of choosing plum and tomato fruits for the production of canned food of increased nutritional value is substantiated. The technological aspects of preserving dried plums and tomatoes in oil with the addition of a phytocomposition of basil, oregano, mint, rosemary, thyme are described. Additionally, ground spices were added to the formulations in various proportions: cardamom, turmeric, hot red pepper, black pepper, granulated garlic. To improve the taste, lower the pH level and increase the shelf life of plums, 6% apple cider vinegar was introduced into the oil. The analysis of physico-chemical parameters of fruits before and after drying was carried out in order to determine their potential for further processing. It has been established that drying leads to a significant increase in the concentration of nutrients per unit mass of the product. Based on the data obtained, the key technological parameters of the production process are substantiated, including drying modes, preparation of the phytocomposition and the canning process in oil, in order to maximize the beneficial properties of the initial ingredients. A scientifically based technology for the production of canned food has been developed, including an original recipe. The prototypes of ready-made canned food underwent a comprehensive assessment, which confirmed their high quality in terms of organoleptic and physico-chemical parameters. The developed technology of canned dried fruits in oil with the addition of phytocomposition makes it possible to produce competitive products with increased nutritional value.