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Rambler's Top100

Confectionary manufacture №4/2017



FOCUS: GREEN STREET TO INNOVATION

Magomedov G.O., Lobosova L.A., Magomedov M.G., Magomedova A.Z., Reshetneva A.S., Toporova I.Kh., Arsanukaev I.Kh., Polyansky K.К. Jelly Marmalade with Soft Cream Cheese

P. 6-9 Keyword: agar, high­sugared molasses, marmalade, soft cream cheese, functional products.
Abstract: A promising source of increasing the nutritional value of marmalade products can be milk processing products, for example, soft cream cheese. The purpose of the research is to create a technology for the production of jelly marmalade (on agar) with soft cream cheese "Almette", which includes cottage cheese, whey, whey protein, salt, citric acid, drinking water (energy value 100 grams of cheese - 216 kcal). The work was carried out at the Department of Technology of Bakery, Confectionery, Pasta and Grain Processing Industries of Voronezh State University of Engineering Technologies. The jelly mold "Jelly mold" served as a control sample. From its formulation, the sugar was removed and replaced with high­sugared molasses in terms of dry substances. The indicators of the quality of raw materials and products were determined by generally accepted methods. The marmalade was prepared with soft cream cheese in a laboratory and molded into a polymeric, moisture­proof barrier film using the "syringe" method followed by a "flou­pack" type twist. When more than 50% soft cheese is added to the jelly mass formula, its strong salty taste is felt, the plastic strength is reduced. Determined organoleptic and physicochemical indicators of quality marmalade. The energy value of 100 g of the product is 430 kcal. Consumption of 100 g of the developed product will provide a degree of satisfaction of the daily rate of protein intake by 12-15%, fat - 25-30%, calcium - 41%, potassium 39%; iodine - 9%; sodium - 49%, phosphorus - 29%, magnesium - 9.3%, carbohydrates - 10 -12%, vitamins - 7-30% (A 30%, PP 12%, B2-16%, B5 -18%, B6 -7%, B12 -15%). Results of microbiological studies of marmalade after 9 months. Storage showed that it does not have CGB; QMAFAnM, mold fungi and yeast are present in a smaller amount than prescribed by SanPiN 2.3.2.1078-01. Most of the prototypes contain bacteria of the genus Micrococcus albus, Micrococcus luteus, Bac.mesentericus. New individual packaging will increase the shelf life of the product to 9 months. We have developed a package of technical documentation (TU, TI, RC).
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science,
Lobosova Larisa Anatolyevna, Candidate of Technical Science,
Magomedov Magomed Gasanovich, Candidate of Technical Science,
Magomedova Aminat Zapirovna, Student,
Reshetneva Alyona Sergeevna, Student,
Toporova Kseniya Yuryevna, Student,
Voronezh State University of Engineering Technologies,
19, Pr. Revolyutsii, Voronezh, 394036, 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.
Arsanukaev Issa Khasievich, Candidate of Technical Science,
Branch of the Moscow State University of Technology and Management,
32, Voronina St., Arkhangelsk, 163062,
Polyansky Konstantin Konstantinovich, Doctor of Technical Science,
Plekhanov's Russian Economic University (Voronezh branch).
67A, Karla Marksa St., Voronezh, 394030, This email address is being protected from spambots. You need JavaScript enabled to view it.



Molchanova E.N., Shipareva M.G., Kubaeva M.B., Kochieva D.R.The Use of Chick Pea Flour in the Production of Air Semi-Finished Products

P. 10-13 Keyword: Meringue, chickpeas, chickpeas flour, confectionery, nutritional value
Abstract: Confectionery products generally are characterized by low nutritional and high energy value, so creating a product with a high content of protein, dietary fiber and biologically active compounds is a relevant objective. The goal of this research is elaboration of merengues technology containing chickpeas flour, with high organoleptic characteristics. Research work was carried out at the Moscow State University of Food Production. The merengues technology with chickpea flour, which was subjected to an initial heat treatment, was created. Samples of the flour were analyzed after 4, 7, 10, 13, 15, 18, 20, 23, 25 minutes heating at 150 °C. It was found that raw bean smell in flour diminishes with the thermal treatment increase, and gradually the smell of nuts appears. The chickpeas flour heat treatment duration effects on the organoleptic quality of the chickpeas meringue were shown. According to the organoleptic assessment the best sample is the one containing 20% chickpea flour, warmed­up during 15 min at 150 °C.?The consumer quality assessment of the chickpeas meringue using the method of acceptability and preferences with a 9 point hedonic scale was done. The developed sample received an average rating of 7.4 points for all indicators, which means a relatively high level of desirability among consumers. Changing the recipe helped to enrich the meringue with protein more than 2 times and with dietary fiber up to 1.6%.
Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science,
Shipareva Marya Gerasimovna, Candidate of Technical Science,
Kubaeva Maya Batyrovna, Student,
Kochieva Diana Robertovna, 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. , 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Taleysnik M.A., Soldatova E.A., Shcherbakova N.A., Gerasimov T.V., Savenkova Т.V.Perfection of the Technology for the Production of Sugar Cookies Using a Suspension System

P. 14-17 Keyword: cavitation, organoleptic characteristics, carrot puree, sugar cookie, chemical composition
Abstract: Monitoring the human diet in terms of its balance in basic nutrients and micronutrients, identified the need to create products with a high degree of micronutrient availability through the use of ingredients of natural origin, in particular. The wide use of fruit and vegetable processed products in the production of flour confectionery products for mass consumption is complicated because of technological problems. For example, adding of carrot puree into the sugar cookie recipe, during the kneading process of dough, leads to an increase of its adhesion properties and to decrease in line productivity during the molding stage of the test pieces. The goal of work is creation of methods of adding of the carrot puree to the recipe of sugar cookies. The research is done by All­Russian Institute of confectionary industry (Moscow). Developed modern technological methods of sugar cookies production: adding of carrot puree at the stage of suspension preparation, a mixture of semi­finished products and free­flowing components, except flour and starch; treatment of the suspension under the conditions of combining hydrodynamic and acoustic cavitation on a laboratory cavitation unit "Sirinx 250K" for 4­5 minutes. As a result, the particle size of the solid phase is reduced from 180 µm to 40 µm and the viscosity of the suspension by 33%. According to the basic principles of physical and chemical mechanics, the maximum dispersion of particles in solid phase, as well as the increase of their concentration per unit volume, and as a result, the decrease in the distance between the particles of the solid phase and the possibility of an increase in the number of point contacts, in our opinion, leads to a profound change in the structure of highly concentrated suspension and conditions are created to decrease the adhesive properties of the dough. In created innovative technology for the production of sugar cookies has become possible to use about 9 % of the carrot puree, this enables to reduce prescription amount of sugar by 20 %. This reduces the density of the cookies and at the same time increasing the soakage and increases consumer value.
Authors: Taleysnik Mikhail Aleksandrovich, Candidate of Technical Science,
Soldatova Elena Aleksandrovna, Candidate of Technical Science,
Misteneva Svetlana YurYevna, Research Scientist,
Shcherbakova Natalya Alekseevna, Candidate of Technical Science,
Gerasimov Timofey Viktorovich, Candidate of Technical Science,
Savenkova Tatyana Valentinovna, Doctor of Technical Science,
All­Russian Research Institute of Confectionery Industry,
20, bldg. 3, Electrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it.



Butin S.A., Lubenina I.A., Skobelskaya Z.G.Optimization of Chewing Marmalade Formulations, Containing Different Anti-Crystallizers

P. 18-22 Keyword: anticrystallizer, mastatory, quality, candied fruit jelly, optimization, receipt.
Abstract: Currently, the domestic confectionery market is characterized by an increased demand for candied fruit jelly, especially chewing (based on gelatin). The market plans to increase the output of candied fruit jelly products until 2022. In this regard, there is a need to optimize the candied fruit jelly receipt as a result of using domestic raw materials for its production. The aim of the work is optimization of candied fruit jelly receipt based on gelatin. The research was carried out at the Moscow State University of Food Productio. It was determined the effect of three anticrystallizers (molasses, invert and glucose syrups) on the organoleptic and structural­mechanical properties of the masticatory chewing gum. These anticrystallizers are chosen on the basis of the analysis of the candied fruit jelly receipt of domestic and foreign production. The use of anticrystallizers is justified by their ability to prevent the crystallization of sucrose both during the preparation of this confectionery product and also throughout the storage period. The ratio of the main recipe components of candied fruit jelly has been established: sugar granules, anticrystallizer (molasses, invert syrup, glucose syrup), gelling agent (gelatin), natural flavor (fruit juice). The research used the method of planning the full factorial experiment. The ranges of factor changes in the planning matrix are: the ratio of the share of molasses and the proportion of granulated sugar ­ from 0.67 to 2.33 shares of units; the proportion of gelatin ­ from 5 to 8%; the share of fruit juice ­ from 2 to 6% (the values are given in percent of the formulation for dry substances). The resulting candied fruit jelly was evaluated by two indicators ­ an organoleptic score, a score; rheological properties (general, elastic, plastic deformation, mm, ratio of elastic deformation to plastic). Analytical dependencies of the organoleptic evaluation and the ratio of elastic deformation to the plastic deformation on the proportion of the formulation components were determined, on the basis of which the optimal prescription quantities of the basic components of the candied fruit jelly were established using the MatLab software package. The results of the work are interesting for specialists in the confectionery industry. They can be used to expand the range of products as a result of creating branded recipes.
Authors: Butin Sergey Anatolyevich, Graduate Student,
Lubenina Irana Alekseevna, Student,
Skobelskaya Zinaida Grigoryevna, Doctor of Technical Science,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 25080, butin88 @ inbox, 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.



RAW AND ADDITIVE

Savchenkova E.P. Taste, Familiar from Childhood, from the Group of Companies PTI!

Zadorozhny E. Russian Gelatin Market: Trends and Prospects

CONTROL AND QUALITY

Tkeshelashvili M.E., Bobojonova G.A., Kosheleva I.P.Chocolate and Chocolate Glaze, Resistant to "Graying"

P. 27-29 Keyword: fat bloom, sugar bloom, color coordinates, CIEL*a*b*
Abstract: Chocolate or used as a coating on the surface of the sweets chocolate mass when exposed to a temperature drop and/or a drop in the humidity of the environment, change color, lose gloss and acquire an unwanted grayish­white surface. The loss of the appearance of chocolate - the effect of bloom is the reason for the return of products from the trading network causing highly tangible the economic damage to the producers. In this connection, experimental researches devoted to the problem of preventing bloom and developing consist of chocolate masses preclusion to bloom appear to be an urgent task. The purpose of the research is develop consist of chocolate and covering chocolate resistant to bloom. The work is performed at the Scientific research institute of "Applied research of innovative technologies and food quality" of Plekhanov Russian University of Economics. For an investigation, samples of chocolate and covering chocolate based on cocoa butter were made in the formulation of which an additive including milk fat/isomalt/polydextrose. The control samples were dark chocolate and covering chocolate prepared according to a unified formula. For the formation of blooming the samples were exposed to temperature fluctuations and relative humidity. The measurement of the color of chocolate is implementation by an instrumental method based on the analysis of the optical characteristics of the product. The coefficients of reflection spectra of samples of chocolate were converted into color coordinates of space CIEL*a*b* 1976. The emergence of a bloom of chocolate by changing the parameter lightness L* (CIEL*a*b*) was diagnosed. The effect of introducing an additive, including milk fat/isomalt/polydextrose on fat and sugar bloom, was determined in the formulation of chocolate masses. Based on research the consist of the chocolate mass has been developed which practically does not change the taste of the finished chocolate products with a significantly reduced amount of sugar in the consist that can withstand storage at 0 to 25 °C and 85% relative humidity without external signs of bloom.
Authors: Tkeshelashvili Manana Emelyanovna, Candidates of Technical Science,
Bobojonova Galina Aleksandrovna, Candidates of Technical Science,
Kosheleva Nelli Petrovna, Research Scientist.
Plekhanov's Russian Economic University,
36, Stremyanniy Per., Moscow, 117997, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



PRODUCTION TECHNOLOGIES

Krylova E.N., Mavrina E.N., Savenkova Т.V.New in the Technology of Fondant Candies Production

P. 30-32 Keyword: isomalt, crystallization, lipstick, preventive purpose, sorbitol, structure formation
Abstract: The main task of the food industry is to saturate the market with high­quality and functional products. Confectionery products of the new generation will occupy a significant place among products that have a positive effect on the human body, as they reduce the amount of carbohydrates, reduce caloric content of products, and lack of sucrose. Researches conducted at the All­Russia Research Institute of the Confectionery Industry (Moscow) are aimed at creating modern types of sugar­free confectionery, on sweeteners. A polyol isomalt was used as a sweetener with a pure sweet taste, a low caloric value (~ 2 kcal) and low glycemic index. This is the main advantage of using isomalt for the production of confectionery products for preventive purposes. When substituting sucrose for isomalt in the formula of fondant sweets, the ratio of components, the optimal physicochemical indicators of the fondant syrup is established: moisture, viscosity, the amount of reducing substances, which, in the main, influence the crystallization process. When substituting sucrose for isomalt in the formulation, the reducing substances are formed only due to molasses. In addition, its amount also affects the viscosity of the syrup. Studies have shown that the optimum is the addition of 20% molasses to the mass of isomalt. The amount of reducing substances in the syrup is ~ 6.2%. Investigations of the process of crystallization of a fondant syrup on an isomalt have shown that isomalt crystallizes in the form of small crystals (0.5­1) µm, and a monolithic cemented mass is obtained. For the growth of isomalt crystals, it is necessary to add crystalline isomalt during the fusion of the fondant syrup. The resulting fondant mass had in general a crystal size of 10­12 µm and good taste qualities. Moisture of fondant is one of the important characteristics that determine its consistency, which in turn depends on the viscosity and plastic strength. Studies have established that at a moisture content of a fondant syrup of ~ 12%, the crystallization process proceeds normally, the viscosity of the mass being ~30 Pa · s. Fondant is obtained a homogeneous consistency and soft structure. A significant drawback of fondant sweets is that during storage, they stale (dry up), lose moisture. To extend the shelf life of fondant sweets in the recipe, it is necessary to introduce a moisture­retaining additive. Polyol sorbitol was used in the studies, because it has high hygroscopic and ability to retain moisture. Studies have shown that with the introduction of 5% sorbitol, the loss of moisture in the products for 1.5 months of storage was ~ 17% and the products preserved satisfactory taste qualities. The boiling temperature of the syrup affects the moisture content of the fondant sweets and, therefore, the time of structure formation and the plastic strength of the fondant sweets. During the research it was found that fondant on isomalt with sorbitol can be produced with more moisture. At the same time the process of structure formation is reduced, fondant has good taste qualities. This is due to the fact that sorbitol binds moisture in the product and the process of structuring is accelerated. Studies have shown that fondant sweets can be made without sugar. The obtained products can be classified as prophylactic products, since the amount of carbohydrates is reduced by 70%, calories by 160 kcal.
Authors: Krylova Emilia Nikolaevna, Candidate of Technical Sciences,
Mavrina Elena Nikolaevna, Research Scientist,
Savenkova Tatyana Valentinovna, Doctor of Technical Science,
All­Russian Research Institute of Confectionery Industry,
20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it.



CHRONICLE AND INFORMATION

Bread Business

At the Exhibition "Prodexpo-2017"

"Confectionery PR or History in Candy Wrappers" 1917-2017.

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