Login | Register
Kazakh National Agrarian Research University ISSN 2304-3334 (Print)  ·  ISSN 2304-3334 (Online)
submit an article
Menu
submit an article
THE ECONOMY OF THE AGRO-INDUSTRIAL COMPLEX

TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION

Bibipatyma Yerenova 1 , Aigul Almaganbetova 1

1 NJSC «Kazakh National Agrarian Research University»

doi.org/10.37884/3-2023/37 pp. 364-371 Admitted 05.07.2023 Published 29.09.2023

Abstract

In the course of research work, a technology for the production of smoothies "Cleansing", "Diuretic", "Choleretic", "Soothing" and "Toning" based on melon fruits with enriching additives of plant origin has been developed. When developing a smoothie recipe based on melon fruits, special attention was paid to organoleptic parameters, and the selection of components was determined based on the functional orientation of smoothies (cleansing, diuretic, choleretic, soothing and toning) using enriching additives of plant origin. During the production of smoothies, the main raw materials and enriching additives of vegetable origin are loaded into a stainless steel mixing tank and thoroughly mixed to a homogeneous mass on homogenizers P = 15-17 MPa. After homogenization, smoothies are poured into bags made of multilayer polyethylene film and frozen in freezers at a temperature of – 30 ÷– 40°C for an hour. Homogenized smoothies are subjected to deaeration in pasteurizer deaerators at a temperature t = 35-40°C before bottling with and pressure Pres. = 6-8 kPa for 10 min, in vacuum apparatuses at a temperature t = 45-50°C with and pressure Pres. = 11-17 kPa for 10 minutes and heating to a temperature t = 70-80°C.  Smoothies are bottled in tetrapackets with a mass capacity of up to 500 ml and capped. After freezing, smoothies in bags made of multilayer polyethylene film are served in cold rooms, where they can be stored at a temperature of – 18°C for 12 months. Storage of smoothies in tetrapackets is carried out at a temperature of 0-15°C for 12 months. The use of the developed technology of smoothies based on melon fruits with enriching additives of plant origin makes it possible to expand the range of dietary products of functional orientation.

 

fruits of gourds, fruit and berry and vegetable raw materials, extracts of medicinal plants, smoothie technology; functional smoothies; freezing of smoothies; storage of smoothies

01 Introduction

The full text of the article is available for download in PDF format on the right panel.

02 References

  1. 1. Boeing, H., Bechthold, A., Bub, A., Ellinger, S., Haller, D., Kroke, A., et al. Critical Review: Vegetables и Fruit in the Prevention of Chronic Diseases. European Journal of Nutrition. – 2012. – Т. 51(6). – P. 637-663. DOI:10.1007/s00394-012-0380-y
  2. 2. Консервированные смузи из отечественных овощей и фруктов для здорового и функционального питания / В.Ф. Винницкая, Е.И. Попова, А.С. Мантрова [и др.] // Наука и Образование. – 2019. – Т. 2. – № 2. – С. 44.
  3. 3. Прогрессивная технология функциональных продуктов длительного хранения на основе дыни: монография / Б.Е. Еренова, Ю.Г. Пронина. – Алматы, 2020. – 278 с. ISBN: 978-601-332-781-5
  4. 4. Yerenova B., Pronina Yu., Penov N., Mihalev K., Kalcheva-Karadzhova K., Dinkova R., Shikov V. (2019). Optimization of the mixed melon-berry juice composition, using simplex centroid experimental design. Comptesrendus de l’Acade'miebulgare des Sciences, 12(72), 1713-1722. DOI:10.7546/CRABS.2019.12.16
  5. 5. Держапольская, Ю.И. Перспективы комплексного использования сырья при производстве смузи на основе белков молочной сыворотки / Ю.И. Держапольская, В.О. Пигалов, В.С. Шустов // Новости науки в АПК. – 2018. – № 2–1(11). – С. 63-66. – DOI 10.25930/7819-gr88
  6. 6. Беспалова, В.В. Разработка оптимальной рецептуры приготовления черничного смузи с добавлением клюквы и мёда / В.В. Беспалова, Е.Д. Плыгун // Приоритетные направления развития науки и технологий: XXIII Международная научно-техническая конференция, Тула, 18 апреля 2018 года / Под общ. ред. В.М. Панарина. – Тула Изд-во «Инновационные технологии», 2018. – С. 122-125.
  7. 7. Castillejo, N., Martínez-Hernández, G.B., Gómez, P.A., Artés, F., Artés-Hernández, F. Red Fresh Vegetables Smoothies with Extended Shelf Life as an Innovative Source of Health-Promoting Compounds // Journal of Agricultural и Food Chemistry. – 2016. – Т. 53(3). – P. 1-12.
  8. 8. Balaswamy, K., Prabhakara Rao, P.G., Nagender, A., Narsing Rao, G., Sathiya Mala, K., Jyothirmayi, T., Math, R.G., Satyanarayana, A. (2013). Development of smoothies from selected fruit pulps/juices. International Food Research Journal, 20(3), 1181-1185.
  9. 9. Kido ´n, M., Uwineza, P.A. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules 2022, 27, 3049. https:// doi.org/10.3390/molecules27103049
  10. 10. Alake1 O.T., Abraham D.O., Akinola T.O., Fatunmibi O.O., Agboola T.O., Akua S.I. (2022) Production and Evaluation of Smoothies made from Various Fruits Sold in Lagos Market. International Journal of Innovative Science and Research Technology. Volume 7, Issue 1, January – 642-646. doi:https://doi.org/10.5281/zenodo.6252765.
  11. 11. Брага, В.С. Разработка рецептуры ягодного смузи, обогащенного спирулиной и семенами чиа / В.С. Брага // Использование современных технологий в сельском хозяйстве и пищевой промышленности: Материалы всероссийской научно-практической конференции студентов, аспирантов и молодых ученых, пос. Персиановский, 26-27 апреля 2018 года. – пос. Персиановский: Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования «Донской государственный аграрный университет», 2018. – С. 25-28.
  12. 12. Немчинова, А.И. Выбор рецептурных компонентов для ягодно-овощного смузи / А.И. Немчинова, С.В. Котенко, Г.С. Гусакова // Актуальные проблемы химии, биотехнологии и сферы услуг: Материалы IV Всероссийской научно-практической конференции с международным участием, Иркутск, 15-17 апреля 2020 года. – Иркутск: Иркутский национальный исследовательский технический университет, 2020. – С. 156-162.

Citation Links

[1]2023. TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION. Izdenister natigeler. 3 (99) (Sep. 2023), 364–371. DOI:https://doi.org/10.37884/3-2023/37.
(1)TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION. Izdenister natigeler 2023, No. 3 (99), 364-371. https://doi.org/10.37884/3-2023/37.
TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION. (2023). Izdenister Natigeler, 3 (99), 364-371. https://doi.org/10.37884/3-2023/37
TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION. Izdenister natigeler, [S. l.], n. 3 (99), p. 364–371, 2023. DOI: 10.37884/3-2023/37. Disponível em: https://natsus.kaznaru.edu.kz/index.php/research/article/view/336. Acesso em: 15 sep. 2026.
“TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION”. 2023. Izdenister Natigeler, no. 3 (99) (September): 364-71. https://doi.org/10.37884/3-2023/37.
“TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION” (2023) Izdenister natigeler, (3 (99), pp. 364–371. doi:10.37884/3-2023/37.
[1]“TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION”, Izdenister natigeler, no. 3 (99), pp. 364–371, Sep. 2023, doi: 10.37884/3-2023/37.
“TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION”. Izdenister Natigeler, no. 3 (99), Sept. 2023, pp. 364-71, https://doi.org/10.37884/3-2023/37.
“TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION”. Izdenister natigeler, no. 3 (99) (September 29, 2023): 364–371. Accessed September 15, 2026. https://natsus.kaznaru.edu.kz/index.php/research/article/view/336.
1.TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION. Izdenister natigeler [Internet]. 2023 Sep. 29 [cited 2026 Sep. 15];(3 (99):364-71. Available from: https://natsus.kaznaru.edu.kz/index.php/research/article/view/336
1.TECHNOLOGY FOR THE PRODUCTION OF SMOOTHIES BASED ON MELONS AND GOURDS OF FUNCTIONAL ORIENTATION. Izdenister natigeler. 2023;(3 (99):364-371. doi:10.37884/3-2023/37