The authors show the technological stages of the production of quick-frozen side dish potatoes. Laboratory studies of the effect of blanching duration and freezing temperature on the quality of potato semi-finished products have been conducted. It is concluded that the rational mode of preliminary heat and refrigeration treatment is blanching for 3.5 minutes at a water temperature of 85 оС, followed by intensive freezing at a temperature of minus 32 оС. This regime ensures high organoleptic parameters, preservation of the product structure, reduction of dry matter losses, as well as satisfactory preservation of vitamin C. The indicators of the chemical composition, energy value and structure of the dried substances of side potatoes are calculated. The energy value per 100 g of the product was 75.6 kcal. Carbohydrates make the main contribution to caloric content – 78.62%, the proportion of proteins is 10.52%, and fats – 4.83%. The mass fraction of dry matter corresponds to 22.0%, while carbohydrates form 72.04% of the dry matter. It is shown that the product is characterized by a high potassium content (499.85 mg/100 g), which reaches 38.65% of the total macronutrients. The article presents regression dependencies that allow predicting the vitamin C content, the mass fraction of moisture, loss of dry matter, organoleptic assessment and integral quality indicator depending on technological modes.

Litvyak Vladimir V., Voronina Marianna S., Simakov Evgeny A., Ignatova Dinara F., Zhuravlev Mikhail V., Kandrokov Roman Kh.

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