Confectionary manufacture №5/2014
FOCUS: INNOVATIVE SOLUTIONS. THE ÑHOICE IS ÑLEAR
Krylova E.N., Mavrina E.N., Savenkova T.V.New in the Production of Jelly Sweets Enclosure
| Tags: hygroscopicity, jelly products, sweetener, structure, gelling agents. Summaries: Development of the technological basis for production and use of natural sweeteners will provide the scientific direction for the production of products prophylactic purpose and to identify effective use as a sugar substitute sweetener new generation polyolisomalt. Established progressive production technology of jelly sweets corps without sugar, which is used agaras gelling agents. The new products are low in carbohydrates, calories are fewer than obtained with sucrose. Authors: Krylova Emiliya Nikolaevna, Candidate of Technical Science Mavrina Elena Nikolaevna, Researcher. Savenkova Tatyana Valentinovna, Doctor of Technical Science Research Institute of the Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Aksyonova L.M., Taleysnik M.A., Gerasimov T.V., Kochetov V.K., Ustimenko A.M.Introduced Comparative Analysis of Technologies for the Production of Invert Syrup
| Tags: acoustic cavitation, hydrodynamic cavitation, invert syrup, monosaccharides. Summaries: The comparative analysis of technologies for the production of invert syrup is submitted. The stages of their development and dignity are shown. Effectiveness of an integrated approach to the development of modern technology and the advantages of getting invert syrup with a high number of dry and reducing substances is shown. The advantages (increasing the number of carbon dioxide emitted during baking, and reducing the consumption of sodium bicarbonate) of using an acid invert sugar rather than syrup, neutralized with sodium bicarbonate, in the manufacture of pastry products are examined. Innovative technology of obtaining of invert syrup in a cavitation treatment allows to (2 -4 times) exclude the step of boiling and significantly to intensify the main stages of production. Authors: Aksyonova Larisa Mikhaylovna, Doctor of Technical Science, Academician of RAS Taleysnik Mikhail Alexandrovich, Candidate of Technical Science Gerasimov Timofey Viktorovich, Graduate Student Research Institute of Ñonfectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it. Kochetov Vladimir Kirrilovich, Doctor of Technical Science, General Director Ustimenko Alexandr Mikhaylovich, Deputy General Director Confectionary Factory "Kuban" 2, Gibridnaya St., Krasnodar Krai, Timoshevsk, 352700 |
Rumyantseva V.V., Turkova A.Y.Unconventional Raw Materials in the Production of Cakes on Liquid Vegetable Oils
| Tags: liquid vegetable oil, binding fats ability, optimization a mixture of stabilizers. Summaries: In this article presents the results of a study of calculation of a ternary mixture of "stabilizers", the components of which are powders marc pumpkin and mandarin, and hydrolyzate of oats, using simplex-lattice method of experiment planning. It was found the regression equation, which is designed for a mixture of "stabilizers" with a maximum fat binding ability to reduce the degree of migration of liquid vegetable oils from pastry at full replacement of margarine and confectionery fats, which are sources of trans fatty acids. Presents the results of studies of emulsification fats and water absorption ability of the resulting mixture, as the basic technological properties, affecting the quality of manufactured semi-finished and finished products. It is concluded about the feasibility of using this mixture to reduce diffusion of fat in muffins at full replacement of solid fat into liquid vegetable oils. Authors: Rumyantseva Valentina Vladimirovich, Doctor of Technical Science Turkova Anna Yuryevna, Graduate Student State University - Education-Science-Production Complex, 29, Naugorskoye Shosse, Orel, 302004, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Skobelskaya Z.G., Glebova A.Y.Improving the Technology of Processing Cocoa Beans into Grits
| Tags: cocoa beans, improvement of processing technology and quality. Summaries: The article presents an innovative method of processing cocoa krupki using domestic appliance IRA, allowing to reduce a mass fraction of moisture 0,5-1%. The sequence of technological operations on the new technology consists in the following: cleaned cocoa beans are roasted until the maximum permissible mass fraction of moisture is 3?% after that, in addition enter the matrix processing (IRA). This allows you to eliminate the above drawbacks of traditional technology. Reduction of time of heat treatment leads to reduction of electricity, and debris cocoa middlings with cocoa-1?%, which increases the yield of cocoa liquor and save cocoa butter in the production of 1 ton of chocolate by 0,2?%. The proposed technology is of interest for employees of confectionery industry Authors: Skobelskaya Zinaida Grigoryevna, Doctor of Technical Science Glebova Anna Yuryevna, 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. |
Gorlov I.F.Efficiency of the Use of Ñhick-Pea Flour in the Production of Confectionery
| Tags: confectionery production, nonconventional vegetable raw materials, food supplements, resource-saving technologies, functional foods. Summaries: The article presents the results of the study of rationality of using flour of chickpea, in particular, of the flour of sprouted seeds of chickpea in confectionery manufacture. Developed resource-saving technologies allow to reduce production costs getting final products with functional properties. Authors: Gorlov Ivan Fedorovich, Doctor of Agricultural Science, Academician Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products 6, Rokossovskovo St, Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Winners of the "Innovative Product" and "Select Networks"
Molchanova E.N., Shipareva M.G., Dubtsov G.G.New Fillings with Poppy Seeds
| Tags: legumes, ðoppy seed, method of consumer preferences, ðoppy seed filling, black bean, sensory evaluation. Summaries: Technology of poppy seeds filling with reduced poppy seeds was developed. The texture and the taste of the filling was better when replacing poppy seeds ( from 10 to 50?%) for boiled black beans (Phaseolus vulgaris). The analysis of products with new fillings by consumer perception with a 9?point hedonic scale was received. The score ranged from 6.8 to 7.9 points for all samples, that indicating a high level of of consumer desirability. Changing the recipe made it possible to reduce the fat content and energy value of the filling of the poppy. Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science Shipareva Marya Gerasimovna, Graduate Student Dubtsov Georgiy Georgievich, Doctor 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. , dubtsov@ mgupp.ru |
Zverev S.V., Politukha O.V., Antipov M.E., Kuznetsova T.A.Grinding peanut on Roller Crusher
| Tags: crushing, nuts, the conditions of processing, fractional composition. Summaries: The trial data of grounding the roasted peanuts with a roller with different positions of the flutings on the rolls is shown. The diagram, which shows dependences of the fractional composition of the product from the size of the gap between the rolls and the frequency of its rotation is obtained. The target function, which allows to rationalize the crushing modes is proposed. Authors: Zverev Sergey Vasilyevich, Doctor of Technical Science Politukha Olga Vladimirovna, Chief Technologist All-Russian Research Institute of Grain and Products of its Processing, 11, Dmitrovskoye Shosse, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. . Antipov Mikhail Evgenyevich, General Director Kyznetsova Tatyana Alexandrovna, Chief Technologist LLC "Trading Company "Alexandria", 9, bldg. 6, Yuzhnoportovaya St., Moscow, 109193, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Muratova E.I.Investigation of the Adhesive Properties of Candy Masses
| Tags: adhesion, jelly and whipped candy mass, jelly and whipped sweets, combine, vegetable powders. Summaries: The article presents the results on research of durability of adhesive contact layers of combined corps jelly and whipped cream sweets. The choice of the sequence of the formation of semi-finished products to ensure the quality of adhesive interaction between layers of candy mass. The dependence of influence of prescription ingredients and formation modes on adhesive interaction of semi-finished products in obtaining jelly and whipped cream sweets. Recommendations on the use of vegetable powders for regulation of physico-chemical and rheological properties of indicators of semi-finished products in order to ensure the adhesion interaction of semi-finished products and increasing the adhesion strength of contacts between the layers-jelly-whipped candy. The described method of measuring the adhesion strength of the joints of the combined body. The publication will be useful for specialists of confectionary industry, postgraduate students and research staff working on the development of formulas and technologies of new types of confectionery. Authors: Muratova Evgeniya Ivanovna, Candidate of Pedagogical Science Tambov State Technical University, 106, Sovetskaya St., Tambov, 392000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Krapivnitskaya I.A., Obolkina V.I., Yovbak U.S.Vegetable and Fruit vegetable Pectin Products in Finishing the Semis with Jelly Structure
| Tags: elly filling, gelation mechanism, carrot and apple puree, finishing semifinished product, pectin. Summaries: The paper presents the results of research to create semi-finishing with jelly structure on the basis of carrot and carrot-apple puree with a high content of pectin. The change of chemical composition carrot and apple puree, which occurs in the process of acid hydrolysis. It is noted that the hydrolysis of protopectin in plant material increases the water-soluble pectin. Examined the mechanism of formation of the gel structure in a system containing HM and LMpectines. The conclusion about the feasibility of using vegetable raw materials in the manufacture of jelly fillings for confectionery. Authors: Krapivnitskaya Irina Alekseevna, Candidate of Technical Science Obolkina Vera Ilinichna, Doctor of Technical Science Yovbak Ulyana Sergeevna, Graduate Student National University of Food Technologies, 68, Vladimirskaya St., MPS, Kiev-33, 01601, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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