Нове слово в технології отримання плавлених сирних виробів без солей-плавильників із рекордними характеристиками

Abstract

Розроблено новий метод глибокої переробки сичугових сирів в плавлені сирні вироби без солей-плавильників із використанням заморожування та дрібнодисперсного подрібнення. Вивчено комплексний вплив процесів неферментативного каталізу-кріомеханолізу та заморожування сичугових сирів під час підготовки до плавлення які призводять до кріодеструкції важкорозчинних параказеїнаткальційфосфатних нанокомплексів у розчинну форму. Установлено, що відбувається їх кріодеструкція й трансформація в наноформу (на 55…60%). Розроблено технологію оздоровчих плавлених сирних виробів. Розкрито механізми вказаних процесів.

New method of deep treatment of rennet cheeses into melted cheese products without melting salt with the use of freezing and fine-dispersed grinding is developed. Complex influence of processes of non-enzymatic catalysiscryomechanolysis and freezing of rennet cheeses during the preparation to melting is studied. It results in cryodestruction of hardly soluble paracaseinatcalsiumphoshate nanocomplexes to soluble form. It is determined that their cryodestruction and transformation (55…60%) occur to Nano form. Nanotechnology of health-providing melted cheese products is developed. Mechanisms of these processes are discovered. It is determined that destruction of hardly soluble lipide-proteic nanocomplexes and extraction of protein from bound with lipids condition to free form (33,5…35% more) occur during the complex effect of freezing and finedispersed grinding to rennet cheeses. Mechanisms of this process are discovered. It is associated with cryomechanodectruction (destruction) of links between lipids and proteins and non-enzymatic catalysis. It is determined that freezing and fine-dispersed grinding of rennet cheeses before melting result to cryomechanodectruction and non-enzymatic cryocatalysis (destruction) and conformational changes of molecules of protein into separated monomers – α-amino acids (55…60%). Mechanism of this process is discovered. It is associated with cryomechanocracking of molecules, destruction of peptide links of protein to separated α-amino acids and their transformation to free form. Nanotechnology of melted cheese products’ reception based on rennet cheeses without melting salt is proposed and developed. It includes complex effect of freezing and fine-dispersed grinding. The mechanisms of processes associated with cryomechanodestruction (destruction) of bonds between lipids and proteins and non-enzymatic catalysis of proteins to separated α-amino acids are discovered. It is determined that cheese snacks developed with the use of Nano technology for pastries “Pancake” and fortified with herbal Nano additives, exceed world-known analogues by chemical composition and differ by prolonged (2 times) shelf life. In addition, the significant portion of substances (both BAS and biopolymers) in the cheese-fillings is in Nano structured form (55…60% of protein) in the form of free amino acids. Saucesdressings, sauces-deeps and cheese-snacks and so on are also developed.