Introduction. The modern assortment of ice cream on milk base with vegetable fillers has been analyzed. The choice of vegetable raw material as a promising functional and technological ingredient in composition of milk ice cream is substantiated. Materials and methods. Object of researchice cream technology. The subject of the studyvegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex, dynamic viscosity by Geppler viscometer, resistance to meltingthe melting time of hardened ice cream samples, the air bubbles sizethe microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrunby the weight method. Results and discussion. Scientifically confirmed the expediency of using in composition of the milk ice cream vegetable puree with a high content of soluble pectin due to thermoacid hydrolysis protopectin. The possibility of partial replacement of the stabilizer of the structure on pectin containing puree is established, which, in addition to the structural function, acts as a natural dye and a taste-aromatic ingredient, enriches the product with a complex of carbohydrates and minerals. By the magnitude of dynamic viscosity coefficient , rational regimes of maturating milkvegetable blends with different ratios between the milk and vegetable component were substantiated. It has been established that functional and technological vegetable puree in the amount of 10-20% practically does not affect the cryoscopic temperature of ice cream blends, which makes it possible to apply commonly accepted freeze modes to obtain a product of guaranteed quality. Conclusions. A new kind of dairy ice cream with concentrate vegetable puree of high nutritional value can be recommended for widespread introduction in accordance with the classical technological scheme of production with refinement of maturating regimes.
Food emulsion Sodium caseinate Emulsifier Water activity Microbiological analysis The article presents the results of microbiological analysis of food emulsions intended for the normalization of mixtures in milk-based products. Emulsions are provided in the process of coarse distillation emulsification at a temperature not lower than 76±2°С for 20 minutes with subsequent two-stage homogenization in a homogenizer-dispersant of valve type at a temperature not lower than 60°С and pressure on the first stage not lower than 10.0 MPa, and on the other-2.5...3.0 MPa. The purpose of the study is to confirm the safety of food emulsions obtained by certain treatment regimes by microbiological parameters. As the objects of the study there were selected samples of food emulsions with mass fraction of fat from 10 to 50% immediately after receiving and during temporary storage at a temperature of 4±2°С for 96 hours. Refined deodorized corn oil is used as the fatty component. An emulgator-protein complex consisting of an oleophilic emulsifier "Esther Tier 2 (T-2)" and sodium caseinate were used to obtain stable emulsions with a mean diameter of fatty bands of not more than 2 microns. According to the research methodology, the total number of mesophilic, aerobic and facultative anaerobic microorganisms, yeast and mold fungi and bacteria of the coliform group were determined as indicators of microbiological safety in emulsions in the process of temporary storage. The total number of mesophilic, aerobic and facultative anaerobic microorganisms of all samples immediately after receiving the emulsion was at the level of 1.6...4.8 • 102 CFU/g, which is practically three orders less than the normative value (nMAFAnM, CFU/g, not more than 2 • 105). The results of the study confirmed the safety of emulsions during a technologically appropriate storage before their addition to milk-based products.
Introduction. The purpose of the research is to study the influence of starch syrup of various carbohydrate composition and its compositional mixtures on the formation of physicochemical indicators of ice cream on the basis of sugar syrups. Materials and methods. As a substitute of sugar for icecream was used starch syrup with different functional and technological propertiessyrup caramel low-saccharification (SC) and glucose-fructose syrup (GFS) with a dry matter content of at least 78%. The cryoscopic temperature was determined using Beckmann's thermometer, the content of frozen water was calculated in accordance with the obtained values of the cryoscopic temperature, the microstructure was investigated using a light microscope with a cooling chamber for increasing x400 and x600. Results and discussion. For complete replacement of sugar in the ice cream the starch syrup of different degree of saccharinization was chosen: glucose-fructose syrup GFS (dextrose equivalent 98) and syrup caramel SC (dextrose equivalent 30). GFS, in comparison with control samples with sugar, due to the high content of mono-sugars, significantly reduces the cryoscopic temperature of the mixtures. While, the SC boosts this figure. Therefore, in order to maintain the recommended balance on the content of frozen water at each stage of low-temperature processing of ice cream mixtures, it is expedient to combine the cryoprotective capacity of the syrup with different dextrose equivalent. The ranges of optimal correlations between GFS and SC in compositions were calculated, allowing to receive the content of frozen water, according to control samplesfrom 30:70 to 40:60 for aromatic ice cream and from 50:50 to 90:10for fruit-berry ice-cream. Microstructural analysis of ice cream samples has demonstrated the expediency of complete replacement of sugar on the syrup compositions, which provides the formation of a more homogeneous finished product structure, compared with control samples with sugar. Conclusions. The cryoscopic temperature of the mixtures, the content of the frozen water, and the size of the particles of the disperse ice cream systems can be adjusted by the use of starch syrup compositions with different dextrose equivalent.
The aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators. The optimal values of the single criteria were obtained at different ranges of ratios between natural ingredients, which don’t allow developing uniform recommendations for the formulation of a new type of yogurt. Therefore, to study the combined effect of protein and spelled flour on the characteristics of yoghurt and the coefficients of their significance, a complex quality indicator was used. This indicator was determined as a function of estimates of single quality indicators, converted to scaled values, taking into account the coefficients of significance of individual indicators. Using a complex quality indicator, the ranges of optimal values of the content of micellar casein and spelled flour in yoghurt were established. So, when adding casein in an amount of 1.25 to 3.0 % and spelled flour - from 0.75 to 1.50 %, the quality of yoghurt reached its maximum value. The use of these ingredients alone showed a significantly lower technological effect in comparison with their compositions. Therefore, a conclusion was made about the synergistic interaction of casein and spelled flour, as well as the advisability of using the compositional composition of these ingredients in the yogurt technology
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