Щоденне зростання попиту на м'яснi вироби з оригiнальними смаковими властивостями обумовлює потребу в удосконаленнi переробки м'ясної сировини. Це стосується не лише технологiї пiдготовки сировини, наприклад попереднього її витримування в рiзноманiтних маринадах та приправах. Важливе значення має саме обладнання для виготовлення м'ясних виробiв без скоринки. Запропоноване iнновацiйне рiшення з розробки апарата для низькотемпературної обробки м'ясних виробiв IЧ-випромiнюванням має певнi конструктивно-технологiчнi особливостi. Завдяки легкому перемiщенню в просторi забезпечується його мобiльнiсть i портативнiсть. Використання в ролi нагрiвача гнучкого плiвкового резистивного електронагрiвача випромiнювального типу забезпечує рiвномiрний розподiл теплового потоку та дозволяє повторити внутрiшню геометрiю робочої камери апарата. Розроблене обладнання здатне працювати в щадному низькотемпературному режимi обробки (63...85 °С) зi спрощеною автоматизацiєю технологiчного процесу. Особливiстю апарата є можливiсть використання вторинної теплот,и яка надходить вiд робочого простору апарата, шляхом поглинання її поглинальним екраном. Подальше її перетворення шляхом кондуктивного теплообмiну мiж поглинальним екраном та елементами Пельтьє, забезпечує одночасно двi конструктивнi переваги. По-перше, утворюється низьковольтна напруга живлення, яка використовується для роботи витяжних вентиляторiв. Виявлено, що така напруга утворюється iз досяг- ненням температури м'ясного виробу в межах 30...35 °С. По-друге, охолоджується внутрiшнiй технiчний простiр, оскiльки температура зовнiшньої поверхнi елементiв Пельтьє становить 10...15 °С. Отже, зникає необхiднiсть у теплоiзоляцiї апарата. Установлено, що для м'якої свинини температура обробки становить 53...80 °С iз тривалiстю 5,0...8,0 год; для твердої свинини 55...80 °С iз тривалiстю 5,0...9,5 год. Для м'яса птицi 55...80 °С iз тривалiстю 4,5...6,0 год; для м'якої яловичини 55...80 °С iз тривалiстю 5,0...8,0 год. А жорсткої яловичини вiдповiдно 58...83 °С iз тривалiстю 5,0...10,0 год. Результати дегустацiї пiдтверджують оригiнальнi органолептичнi властивостi та ефективнiсть використання апаратаКлючовi слова: м'яснi напiвфабрикати, низька температура, IЧ-випромiнювання, портативнiсть, елементами Пельтьє, оригiнальнi властивостi UDC 637.5
In 2015-2017, the Plant Production Institute named after V.Ya. Yuriev of NAAS studied the dependence of protein content on growing conditions and genotype and evaluated its biological value for food production. Seventy barley lines and cultivars belonging to different varieties and originating from different eco-geographical regions were the test material. It was established that under the similar weather conditions of 2015-2017 the protein content in grain of spring barley accessions insignificantly depended on the cultivation conditions and was mainly determined by the genotype. In naked barley accessions, this parameter was significantly higher (12.05-15.46%) than that in chaffy ones (10.91-13.82%). Among the chaffy cultivars, Rezerv was the only cultivar with the protein content significantly exceeding the average throughout the experiment (13.82%); as to naked cultivars, 11 of 16 cultivars had protein contents higher than the average. In six-row barley, both in chaffy and in naked accessions, the protein contents were lower those in two-row barley. Cultivars Parnas and Berkut were singled out by protein digestibility as an index of biological value (69.80 and 74.20 mg of tyrosine per g of protein, respectively). Berkut was created by selecting from a hybrid population Parnas / Omskiy Golozyornyy 1, therefore, Parnas is a possible source of highly digestible protein, which may be of interest in barley breeding for the production of baby and dietary foods.
This paper reports the results of studying the influence of two types of protein-mineral additives on the properties of butter biscuit emulsion. The additives are considered as a source of digestible calcium compounds and as a functional and technological component that can improve the quality of buttery flour products. The parameters for pre-hydration of additives in the environment of cow's milk for better implementation of their functional and technological characteristics have been substantiated. It was established that the use of protein-mineral additives in the manufacture of emulsions in the amount of up to 7 % leads to an increase in the emulsification capacity of model systems by 1.5...1.65 times. Improved emulsion resistance has been proven, in particular after heat treatment. It was established that using 5...7 % of the additive produces a pronounced thermal stabilizing effect. After heat treatment at a temperature of 90...95 °C during 3×60 s, when using the protein-mineral additive, a volume of the released water and fat phase increases by 12...25 %. When applying the improved additive, a volume of the released phases increases by 3...10 %. A lower degree of coalescence of the fat phase as part of the emulsion when using the improved protein-mineral additive was microscopically confirmed. The fact of increasing the effective viscosity of emulsions when using up to 7 % of the improved protein-mineral additive was established. This is a positive fact in terms of stabilizing the emulsions and improving their stability as one of the important factors related to the quality of finished flour confectionery. It was established that the improved form of the additive, due to the content of chondroitin sulfates, provides for a better effect on the characteristics of emulsions, which should have a positive influence on the quality of flour-based buttery products.
Protein mineral additive Wheat flour Gluten Buttery flour products Calcium compoundsIt was proposed to improve the technology of butter cookies by using protein-mineral additive in order to enrich the product with digestible calcium compounds. Analysis of the literature showed that the use of innovative ingredients can affect the quality characteristics of the product through the impact on the gluten behavior. Based on the above, the aim of the article was to study the effect of protein-mineral additive on the properties of wheat flour gluten. The object of research was the properties of gluten proteins and their changes in the system of wheat flouran additive with its content up to 7%.The yield of raw gluten in flour was evaluated by the standard method. The springy properties of gluten were investigated with the GSM-5 device. Qualitative characteristics were measured by well-known methods. Two types of additives with chondroitin sulfate content up to 20% (MPMA) and without them (PMA) were used.Studies have shown an increase in the yield of gluten by 1.9% when using MPMA and a decrease in its yield by 1.4% when using PMA. A decrease in the gluten hydration capacity with the addition of both types of additives to 25% was established.It was found that the PMA use increased the elongation to 4.1 cm, decreased the springiness by at 4.0 units of GDM and increased the spread of the gluten ball by 3.0 mm. When using MPMA the decrease of elongation to 1.5 cm, an increase of springiness by 3.0 units of GDM and a decrease of the spread of the gluten ball by 1.2 mm took place. It was found that the use of PMA caused a weakening of gluten proteins; the use of MPMA caused an increase of springiness and decrease of the spread of the ball, which were undesirable in the technology of butter cookies.The established patterns determined the further need to adjust the recipe of cookies in order to ensure adequate strength and crumbly structure of the final product.
Аспирант *Кафедра товароведения в таможенном деле **Харьковский государственный университет питания и торговли ул. Клочковская,
The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its composition, as well as the technology of cupcakes with its addition. The task of enriching cupcakes with useful substances is tackled. A production technique of dried powdered beet pomace has been substantiated, which is characterized by low-temperature concentration modes in the rotary evaporator and post-drying in the roller IR dryer, which could contribute to the preservation of physiologically functional ingredients. The rheological characteristics of concentrated beet pomace in the rotary evaporator in the temperature range of 65–75 °C were determined. The established indicators revealed a tendency to reduce the effective viscosity depending on the temperature in the range of 42 to 27 Pa·s. For the speed of the rotary evaporator agitator of 200–300 min–1, the maximum level of effective viscosity of beet pomace of 3–5 Pa·s was established. Studies of the rheological characteristics of the dough with the introduction of dried beet pomace have made it possible to establish an increase in its elastic-viscous properties with an increase in the amount of additive. The highest indicator of effective viscosity ηef (Pa∙s) of the studied dough samples for cupcakes with the addition of an additive of 10 % is 347; 15 % – 384; 20 % – 442; and control – 287, respectively. The compression of the crumb of finished cupcakes was also determined, which increases by 10.2–22.4 % with an increase in the amount of beet pomace powder. The organoleptic and physical-chemical indicators of the quality of cupcakes revealed the optimal amount of application of dried beet pomace – 15 %. The selected sample contains physiologically functional ingredients, namely dietary fiber, low molecular weight phenolic compounds, minerals. The technology can be introduced into the confectionery industry
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