STUDY OF THE QUALITY OF FRUIT PASTELA PRODUCTS

Abstract

The scientific article substantiates the importance of enriching the pastille with useful substances for the human body and including biologically valuable substances in the recipe of this confectionery product. The technological scheme of finished product production is selected. The results of microbiological, sanitary-chemical analyzes of raw materials and finished products are presented. In order to study the microbiological indicators of fruit lozenges, samples were prepared in laboratory conditions. In order to determine the shelf life of these samples, sanitary and microbiological analysis was carried out. In order to determine the shelf life of lozenges, the dynamics of microbiological indicators were observed for 210 days, and the shelf life was set at 180 days. At the same time, the optimal conditions for its storage Pastila confectionery met the requirements of GOST 6441-2014 and the storage temperature was (18 ± 3) ° C and relative humidity (not more than 75%).