Технологія желе плодово-ягідного на основі напівфабрикатів желюючих: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.16 – технологія харчової продукції

Abstract

У дисертації науково обґрунтовано та розроблено технологію желе плодово- ягідного на основі напівфабрикатів желюючих для солодких страв. Визначено їх споживні та технологічні властивості, обґрунтовано умови та терміни зберігання. Розроблено та затверджено нормативну та технологічну документацію, здійснено впровадження нових технологій у закладах ресторанного господарства та на підп-риємствах харчової промисловості. Обґрунтовано спосіб одержання структурованих систем методом іонотропно- го гелеутворення з використанням низькоетерифікованого амідованого пектину та порошку яєчної шкаралупи як іонів кальцію. На основі результатів досліджень установлено закономірності формування структури, обґрунтовано рецептурний склад та технологічні параметри одержання напівфабрикатів желюючих для солод-ких страв та желе плодово-ягідного на їх основі. Stepanova T.M. Technology of fruit-berry jelly based of semi-finished jelly prod- ucts. – Manuscript. Thesis for Candidate’s degree of Technical Science by Specialty 05.18.16 – Tech- nology of Food Production. – Kharkiv State University of Food Technology and Trade of the Ministry of Education and Science, Kharkiv, 2017. In the thesis work it was scientifically substantiated and worked out the technology of fruit-berry jelly based of semi-finished jelly products. The expediency of using low-esterified amidated pectin (PLEA) and eggshell pow- der as a source of calcium was experimentally confirmed. It was the aim of obtaining structured systems by the method of ionotropic gelling in the technology of semi-finished products for gelling for sweet dishes. The regularities of formation of calcium-pectin gel in the system «PLEA-Ca 2+» are established. The role of chelate formation between galacturonic residues of pectin and free ions of Ca 2+ which are extracted from the powder of the egg shell is determined. The data that are obtained have concentration dependence. This is determined by the following ratio of galacturonic residues and Са 2 +ions such as 1,0:0,1. The maximally strong gels are formed under these conditions. The concentrations of components for the complete realization of the gel formation process were established such as ( ω PLЕА = 1%; ω Са2+ = 0,1%; ω Н+= 0,18%; ω sug = 16%). The holding time in the forming solution was established as τ hold. = 180…200 s. It was promoted the maximum extraction of Ca2+ ions from the eggshell powder under the action of citric acid. It was determined the effect of the formulation components - low esterified amidated pectin, egg shell powder, citric acid, sucrose on the technological properties of «Semi-finished jelly products for sweet dishes». The regularity of changes in structural and mechanical characteristics of structured systems with the participation of these com-ponents was established. It was founded the composition of the fruit and berry jellies as («PiC» (cherry, or-ange, lemon) on the basis of dry juice concentrates, «PiC Premium» (cherry, orange, lem-on) on the basis of liquid juice concentrates, «PiC Premium Fresh» (cherry, orange, lem-on) on the basis of natural fruit and berry raw materials) with «Semi-finished jelly prod-ucts for sweet dishes» used. It were determined their food and energy (per 100 g of fin-ished product) value, their general chemical, vitamin and mineral composition. It was founded of «Semi-finished jelly products for sweet dishes» following shelf life up to 12 months under storage conditions (t ≤ 20 ° C, W air. = 70±5 and fruit and berry jellies up to 12 hours (t = 4…6°С). The economic effect of the introduction and the cost of production was calculated. It was determined that the implementation of the technology of «Semi-finished jelly products for sweet dishes» in the restaurants and food industry enterprises will allow the business entity to receive a profit of 6,0 ... 6,3 thousand UAH for each ton of sold prod-ucts. The cost of 100 servings of fruit and berry jelly based of semi-finished jelly products was calculated. It is 325 ... 350 UAH, depending on the assortment. A range of works on implementation of research results was conducted. There was developed and approved TU U 10.8-04718013-012:2015 «Semi-finished jelly products for sweet dishes» and ТІ to ТU U 10.8-04718013-012:2015. New technologies are im-plemented in the activity of PE «Syntez» and LLC «Gudvil Invest», the study results – in Sumy National Agrarian University educational process.