Design of national meat and vegetable products for baby food

¹ K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Department of Personalized Dietetics, Hotel and Restaurant Business, 109316 Talalikhina street 31, Russia
² KG Razumovsky Moscow State University of technologies and management (the First Cossack University), Department of Information systems and technologies, 109004 Zemlyanoy Valstreet 73, Russia
³ KG Razumovsky Moscow State University of technologies and management (the First Cossack University), Department of Technologies of grain processing, bakery, pasta and confectionery production, 109316 Talalikhina street 31, Russia

^* Corresponding author: vasyukova-at@yandex.ru

Abstract

The article presents studies on the optimization of recipes and nutritional value of national meat and vegetable products enriched with vegetable products: cabbage, carrots and pumpkin, for the nutrition of school children of 7-11 years old. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation of a multicomponent protein-containing product was optimized.The method of selection of components was used to select promising ingredients for combining traditional recipes for minced meat. It was found that pumpkin, zucchini, cabbage and carrots. On theon the basis of organoleptic and physicochemical studies for the production of model minced meat were selected vegetable components in the ratio of meat: vegetable raw materials for blend No. 1 62: 34, and for blend No. 2 65: 29. The recipe was optimized by the method of integer nonlinear mathematical programmingfor the optimality criterion of blend No. 1, k = 2.04, and for blend No. 2, k = 0.81. Received, The recipe for meat and vegetable minced meat in terms of the ingredient composition will be as close as possible to the reference sample, which is 10% of the daily set of food products for the nutrition of school children of the age category 7-11 years.