The organoleptic, physicochemical and microbiological characteristics of the quality made from high-fat cream product (fat mass fraction 33%) and fruit raw materials (blueberries, serviceberry, gooseberries) fortified with vitamin C were studied. The product was obtained by mixing the semi-finished product from fruit raw materials and normalized cream in mechanoacoustic equipment (MAG-50, Russia); processing the mixture (temperature is 72–75 оC; time is 24–26 minutes; rotation speed of the disperser rotor and mixer is 2,900 and 10 rpm, respectively). Ascorbic acid was added 5 minutes before the process was completed. The product was packaged and sealed, cooled and stored. It was found that the addition of fruit raw materials to the product in an amount of at least 11.45% allows to form the original color (brown with various shades), smell, taste and aftertaste (sweet and sour, characteristic of cream, with tones inherent in the used fruit raw materials and high-temperature exposure, saturated, long) of the product, individual content of organic acids and dynamic viscosity indicators (the highest of gooseberries, the lowest of serviceberry). Fruit raw materials did not have a significant effect on the fat content in the product, assessments for appearance and consistency. It was noted that the use of ascorbic acid in the amount of 0.55% in the composition of 3.75 g of the product provides at least 10% of the daily requirement for the vitamin C. The product did not contain phosphatase, mold fungi, sanitary-indicative, opportunistic and pathogenic microorganisms. The shelf life of the product was determined: in glass jars no more than 6 months at a temperature no higher than 20 оС, in a place protected from direct sunlight.

Golub Olga V., Motovilova Natalya V., Motovilov Oleg K.

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