Confectionary manufacture №4/2014
TOPIC OF THE ISSUE: IN THE SPOTLIGHT – CHOCOLATE PRODUCTS
Skobelskaya Z.G., Shesterova I.V.Storage of Chocolate Bars with an Optimal Ratio of Essential Nutrients
| Tags: quality, storag e methods, the ratio of protein, fats, carbohydrates, chocolate bar. Summaries: Analysis of the quality of the chocolate bars domestic and foreign production showed the imperfection of the formulations, namely the ratio of them proteins, fats and carbohydrates, do not comply with the Ministry of Health. The authors have developed a chocolate bar recipe with an optimal ratio of essential nutrients and appropriate rheological properties providing stable molding process. Cooked samples of chocolate bars were stored in special chambers where temperature was maintained at 18 ± 2 ° C, relative humidity less than 75?% during the storage period of 24 weeks. Storage of samples of chocolate bars was performed in two ways: using traditional and unit device IRA. Quality chocolate bars were determined in terms of: the organoleptic assessment (30 points system); moisture content, %, determined by drying the sample in the sample for 50 minutes at 130 °C; total strain, mm, determined on a "Strukturometr"; indicator "non-systemic" share units, characterizing the degree of coherence of interaction prescription components defined on the device "Sim-Reader". Revealed that the traditional method of storage for 3 months organoleptic evaluation indicators were down 33?%, mass fraction of moisture - 12?% total strain - 4?%, the rate of "non-systemic" increased by - 18?%. Chocolate bar was of good quality. Applying the method of matrix processing unit using the IRA could increase the shelf life of a chocolate bar for 30 days or more than 30?% while maintaining a good quality product. Authors: Skobelskaya Zinaida Grigoryevna, Doctor of Technical Science, Shesterova Irina Valeryevna, Student Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Chugunova O.V., Kokoreva L.A., Golub O.V.Nutritional Value of Cocoa Shells Powders Obtained by Rotary Cascade Technology
| Tags: cocoa, cocoa powder, food value, rotary-cascading technology. Summaries: Defined organoleptic and physico-chemical quality indicators of the powder mixture containing 100%, 75 and 50% of cocoa shell powder grated and cocoa powder made by rotary cascade technology. The analysis of the data and similar indicators of quality cocoa powder, produced using the same technology. With increasing content of cocoa powder mixed with the powder of the cocoa shell content of the fiber decreases. It is found that cocoa shell powders obtained by rotary cascade technology with planetary motion of grinding media, have high quality and technological characteristics. Authors: Chugunova Olga Viktorovna, Doctor of Technical Science BKokoreva Larisa Anatolyevna, Senior Lecturer Golub Olga Valentinovna, Doctor of Technical Science Ural State University of Economics, 62, 8 Marta St., Ekaterinburg, 620219, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lotkov N.A., Yablokov A.E., Shatalov A.A.Intrashop Transport Modernization in a Candy Factory
| Tags: confectionery enterprice, mechanization of the production line, pneumatic transportation. Summaries: The article is dedicated to the development of pneumatic transportation for confectionery enterprice. This increases production efficiency by reducing the share of manual labor improving sanitary and technical state of production. The man feature of the proposed scheme of pneumatic transportation is modernized chamber feeder with a disc plug. The authors make an analysis of existing transport and preparation plant flowsheet mass chocolate confectionery factory and offer a perfect scheme, which allows to significantly reduce the manual labor in the production of transport operations and enable the automation of the production process. Proposed upgrade option freight flowsheet developed for a particular company, can be used in any confectionery. Authors: Lotkov Nikolay Alexeevich, Candidate of Technical Science, Yablokov Alexandr Evgenyevich, Candidate of Technical Science, Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. Shatalov Alexey Alexandrovich, Engineer, CJSC "Factory "Russkiy Shokolad", 29, Vereyskaya St., Moscow, 121357, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Rudenko O.S., Kondratyev N.B., Osipov M.V., Savenkova T.V., Parashina F.I.For the Identification of Chocolate and Pastry Products, Containing Dried Milk Products
| Tags: identification criteria, confectionery, mass fraction of protein, milk fat, dairy products, dry milk Summaries: The analysis of the chemical composition of the reference data and experimental studies of the quality of samples of dry milk products used in the manufacture of confectionery on the physical-chemical parameters. Several samples of confectionery has significant quantitative differences actual content of protein and milk fat compared to reference data and regulatory requirements. Obviously, the quality control of raw materials is one of the fundamental factors that shape the quality of the finished product. Modern analytical methods of quality control should ensure the production of confectionery products with guaranteed nutritional value and to prevent fraud. Authors: Rudenko Oksana Sergeevna, Head of Laboratory Kondratyev Nikolay Borisovich, Doctor of Technical Science Osipov Maxim Vladimirovich, Candidate of Technical Science Savenkova Tatyana Valentinovna, Doctor of Technical Science Parashina Faina Ivanovna, Candidate of Chemical Science Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Polyakova S.P., Khokhlova E.A., Skokan L.E., Ryseva L.I.Cocoa Products Microflora Effect on Organoleptic Properties of Confectionery During Storage
| Tags: lipolytic activity, lipolytic microorganisms, microflora of confectionery products, organoleptic characteristics, spoilage. Summaries: Allocated 96 strains of microorganisms - contaminants confec-tionery. Studied biochemical properties of microorganisms on the basis of which developed a method of determining lipolytic microorganisms in confectionery products. Studied the possibility of application of different oils and fats as a component of substrate for determination of lipolytic activity of microorganisms. In the result of conducted studies, developed the composition of the mixture used as a substrate for measuring lipolytic activity of microorganisms microflora of confectionery products and the procedure of its preparation. On the basis of defined biochemical properties of bacterial microflora confectionery, determined the composition of medium for cultivation of microorganisms and optimal conditions for cultivation of microorganisms for the purpose of accumulating the lipolytic enzymes. The technique of determining the lipolytic activity of bacteria, based on titrimetric the determination of free fatty acids, formed by the hydrolysis of fat.Determined lipolytic activity of enzymes of allocated microorganisms. It is established that 90,5% of microorganisms microflora of confectionery products have lipolytic activity. Studied the dependence of organoleptic properties from contamination of confectionery products, from the number of lipolytic microorganisms and from their lipolytic activity. The dependence of the organoleptic properties of confectionery with lipolytic activity of microorganisms was defined. Authors: Polyakova Svetlana Petrovna, Candidate of Technical Science Khokhlova Evgeniya Andreevna, Associate Scientist Skokan Lyudmila Evgenyevna, Doctor of Technical Science Ryseva Larisa Ivanovna , Candidate of Technical Science Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW AND ADDITIVES
Californian Almonds to Develop of New Products
Molchanova E.N., Kusova I.U.Poppy: Production and Consumption
| Tags: biologically active substances, import, poppy, Papaver somniferum, poppy seed, production, chemical composition. Summaries: The main subtypes of poppy (Papaver somniferum) are considered. The dynamics of production of poppy (Papaver somniferum) and import of poppy seeds in Russia are shown. The poppy seeds are rich sources of protein, dietary fiber, mineral substances (calcium, magnesium, iron) and biologically active components Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science Kusova Irina Uruzmagovna, Candidate of Technical Science Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
ABROAD
Kalinovskaya T.V., Obolkina V.I., Krapivnitskaya I.A., Kiyanitsa S.G.Technology Assessment of Secondary Products of Wine-Making and the Prospects for Their Use in Creating a New Range of Confectionery
| Tags: bio-active components, semi-finished products of wine, grape marc, confectionery, pectin, phenolic compounds. Summaries: The article presents the results of a study of the chemical composition of the main grape marc wine grapes grown in the Crimea, to be used for the creation of confectionery with a high content of bioactive components. Defined amount of pectin degree of esterification, the content of free carboxyl, methoxyl, acetyl groups, and the number of phenolic compounds in grape pomace obtained from different grape varieties. The technology of semi-finished products based on hydrolyzed grape marc to create a new range of chocolates with jelly, whipped, fondant buildings with a high content of vitamins, minerals, natural dyes, antioxidants. Rational using of the secondary wine products enhances the profitability by production and improves the ecological environment. Authors: Kalinovskaya Tatyana Vitalyevna, Graduate Student Obolkina Vera Ilyinichna, Doctor of Technical Science Krapivnitskaya Irina Alexeevna, Candidate of Technical Science Kiyanitsa Svetlana Gennadyevna, Candidate of Technical Science National University of Food Technologies, 68, Vladimirskaya St., Kiev-33, Ukrain, 01601, This email address is being protected from spambots. You need JavaScript enabled to view it. |
CHRONICLE AND INFORMATION
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«ASKOND» Declares
Exhibition WorldFood Moskow as a Mirror of the Industry
EFCO Held a Seminar for Confectioners in Sochi
Sweet News
Exhibitions Calendar on II half of 2014