Наукове обгрунтування технологій напівфабрикатів оліє-жирових капсульованих для кулінарної та кондитерської продукції: автореф. дис. на здобуття наук. ступеня д-ра техн. наук: 05.18.16 – технологія харчової продукції

Abstract

У дисертаційній роботі наукового обґрунтовано та практично реалізовано інноваційні технології, обладнання та процеси капсулювання ліпідів харчової сировини, що дозволило створити новий науково-практичний напрям з їх використання в технологіях харчової продукції та розвинути теоретичні положення про структуроутворення полікомпонентних систем із використанням іонотропних полісахаридів у капсули з внутрішнім гідрофобним умістом. Розроблено та перевірено на адекватність теоретичні моделі, визначено закономірності та досліджено кінетику процесів капсулоутворення, обґрунтовано технологічні параметри утворення капсул «ліпіди харчової сировини – оболонкоутворювач» за вертикальної коаксіальної екструзії в середовищі повітря за самочинного розпаду та в середовищі олії дезодорованої за примусового керованого розпаду. Науково обґрунтовано та розроблено технології капсульованих олій соняшникової, оливкової, олій вітамінізованих, жирів тугоплавких, параметри технологічних процесів і технологій харчової продукції з використанням ліпідів харчової сировини – дресінгів, оливки структурованої, борошняних, кондитерський виробів, кулінарної продукції тощо. Одержано комплекс даних про якість та безпеку нової продукції. Розроблено та апробовано спеціалізоване обладнання та промислові лінії з виробництва ліпідів харчової сировини капсульованих. Розроблено та затверджено нормативну та технологічну документацію, впроваджено серійне виробництво нової продукції на харчових підприємствах України та за кордоном, проаналізовано соціально-економічний ефект від упровадження. Tishchenko O.P. Scientific substantiation of the technology of oil and fat encapsulated semi-finished products for culinary and confectionery products. – Manuscript. Thesis for the receiving a degree Doctor of Engineering Science on specialty 05.18.16 – Food Products Technology. – Kharkiv State University of Food Technology and Trade of the Ministry of Education and Science of Ukraine, Kharkiv, 2018. Innovative technologies, equipment and lipid encapsulation processes of food raw materials are reasonably and practically implemented in the thesis work, which allow to create a new scientific and practical direction for their use in food technology and develop theoretical concepts about the structure of polycomponent systems using ionotropic polysaccharides in capsules with internal hydrophobic content. For the first time, theoretical models of «encapsulation of lipid of food raw materials – shell former» capsule formation for vertical coaxial extrusion in air with unauthorized controlled decay and oil deodorized for forced controlled decay are developed and tested for adequacy, become the basis for substantiating the parameters of the technological process for producing encapsulated lipid of food raw materials. Theoretical provisions are developed for the preparation of structured food hydrophobic products using ionotropic polysaccharides as shell former. For the first time, the relationship of physical and organoleptic characteristics of lipid of food raw materials with the technological principles of formation and characteristics of the receiving environment, the technological principles encapsulated lipid of food raw materials of formation in an air and deodorized oil environment, the parameters of technological processes, composition, concentration of gelling agents that provide encapsulated lipid of food raw materials with predictable nutritional value and technological properties. It is proved that coaxial component vertical extrusion according to the principle «pipe (internal fat content) in a pipe (shell former)» provides for the formation of capsules in a quasi-stable state, and replacing the receiving medium «air» with «oil» allows controllably changing the dimensional characteristics and performance of devices to obtain encapsulated lipid of food raw materials. The technology of capsulated sunflower oil, olive oil, fortified oils, refractory fats is scientifically substantiated and developed; parameters of technological processes and technologies of food products using lipids of food raw materials – dressing, structured olive, flour, confectionery, culinary products and the like. Technologies of the new product «Olive oil encapsulated in balsamic vinegar» are developed and implemented for salads and cold dishes with extended storage periods, «Encapsulated dressings» sauce (PCT patent No. WO 2018/125022, patents No. 117747, No. 117002) in a wide range and reasonably the regularities of changes in the main indicators of quality and safety, which are marked as high and steel within 180 days of storage at t = 8 ... 20°C. Comprehensive indicators of quality and safety are reflected in TU U 10.4- 38128375-009: 2018 «Oils, fats and mixtures of fat encapsulated in oilseeds and acetic envi ronments», TU U 10.4-38128375-010:2018 «Encapsulated dressings» and technological instructions for their production. The technology «Structured Olive Stuffed with Encapsulated Olive Oil» is substantiated and developed. The implemented approach is characterized by an effective resourcesaving effect: vegetable raw materials are crushed into puree, on the basis of which a prescription mixture is prepared, which consists of encapsulated lipid of food raw materials with desired organoleptic properties, after which the mixture is structured. The indicators of quality and safety of structured olives, which are reflected in TU U 10.4-38128375- 005:2018 «Semi-finished products structured on the basis of canned olive raw materials», are comprehensively studied. The generalization of the research results allows processing other types of plant raw materials according to this scheme. The development of the production technology of flour confectionery products using encapsulated lipid of food raw materials is substantiated.The intactness of the fats in the composition of the capsules in the structure of the dough has key advantages: fats do not affect the structure of the dough during this time; fats do not affect the technological activity of the prescription components of the test, they are not able to inhibit them, activate them in the process stream, including during fermentation, which is important for yeast and sponge dough (patents No. 114736, No. 117738, No. 103249, No. 03252, No. 103253). The scientific hypothesis of encapsulated lipid of food raw materials inactivity in the yeast dough technology is experimentally confirmed (patent № 114737). Recipes of flour confectionery using encapsulated lipid of food raw materials given in the technological instructions with TU U 10.4-38128375-003:2014 «Oils, fats and mixtures of encapsulated fats».Specialized equipment and industrial lines for the encapsulated lipid of food raw materials production are developed, designed and tested, which made it possible to obtain encapsulated products from various viscosity hydrophobic substances, to obtain capsules with a diameter of (4,3…12,0) × 10-3 m and different in properties shell. The hardware design and industrial production line for encapsulated lipid of food raw materials has the status of «innovative» developments, confirmed by obtaining a patent for the invention of the World Intellectual Property under the Patent Cooperation Treaty (PСT) No. WO 2017/105378 A1 «Capsule Head and Device for Capsules», a patent for useful Model of Ukraine No. 106622 «Capsule head for receiving capsules». A set of new data characterizing organoleptic, physical, physico-chemical, microbiological and toxicological indicators, nutritional value of a new product is obtained, the conditions and periods of storage are scientifically grounded. The developed technologies of encapsulated lipid of food raw materials and food products with their use are introduced in the institutions of the restaurant industry and the food industry in Ukraine, Spain, the USA, the social and economic efficiency of new developments in the domestic and foreign markets is proved, the social effect in the form of providing new workplaces of the manufacturing company is determined.