Confectionary manufacture №6/2015
TOPIC OF THE ISSUE. PRODUCT OF FUNCTIONAL PURPOSE
Soldatova E.A., Misteneva S.Y., Scherbakova N.A., Gerasimov T.V., Taleysnik M.A.The regularities of development technologies of production sugar biscuit with using a fruit-growing raw material
| P. 6-9 | Keyword: organoleptic characteristics, fruit and vegetable raw materials, purees, sugar cookies, chemical composition Abstract: Due to inborn climatic conditions in Russia there are lots of various types of berries, fruits and vegetables, however, people procure and revise only small part of them. Production on the base of fruit-growing raw material high qualified food products will let us to extend and renovate assortment including national traditions and theory of healthy food. The project's object is to determine the effect of supplements from fruits and vegetables for features of sugar biscuits' quality. The objects of research are carrot, apple and cherry puree. The activity is done at SRI of confectionary industry (Moscow city), the samples of puree for research are presented by SSRI of canning technologies. The methods of research are common and special physico-chemical, microbiological, structural-mechanical, organoleptic methods of research of quality raw material , prepack and ready products. To optimize the production technology and recipes, as well as increasing the share of puree in the product have been proposed and practiced processing methods, providing for the substitution of absorbent prescription ingredients (melange, whole milk, margarine, invert syrup) with commodity counterparts with less humidity (egg powder, whole dry milk, waterless vegetable fat, sugar). Finally reception of sugar baking was made. This contains vegetable cooking puree (80 % of final production, physico-chemical, structure-rheological, organoleptical characteristics were settled. It is set, that after 30 days of conserving organoleptical and physico-chemical indicators of biscuits' qualities haven't change a lot and by the end of the expire date correspond to the characteristics restricted by GOST 24901-89. Authors notes the positive influence of apple and carrot's puree on functional-technological quality of pastry and ready products, usage of cherry puree dictates necessity of development especial assortment of production. Authors: Soldatova Elena Alexandrovna, Candidate of Technical Science Misteneva Svetlana Yuryevna, Researcher Scherbakova Natalya Alexeevna, Candidate of Technical Science Gerasimov Timofey Viktorovich, Researcher Taleysnik Mikhail Alexandrovich, Candidate of Technical Science All-Russian Research Institute of Confectionary Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lobosova L.A., Magomedov M.G., Maximenkova A.V., Arsanukaev I.K.Vegetable Raw Materials of New Types in the Recipe of Short-Removable Pastry Cookies
| P. 10-12 | Keyword: shortbread cookies, bird-cherry flour, functional products, girasol powder Abstract: Pastries are most popular among consumers. However, their formulation contains a large number of a lot of sugar and fat and little micro-macro elements and vitamins. Therefore, the development of relevant technologies for the production of new types of cookies such as the removable sand-containing plant material unconventional. The aim of the study is to develop the technology of shortbread cookies with increased nutritional value of new types of vegetable raw materials. Researches conducted at the Department of Technology of bakery, confectionery, pasta and grainprocessing production of Voronezh State University of Engineering Technology. Enriches the additives were bird cherry flour and powder of Jerusalem artichoke. The choice of these products was justified. The influence of the prescription components on the rheological properties of emulsions and test. Was made an optimization by simplex-centroid method of planning and the formulations and selected the optimal ratio of prime grade wheat flour, bird-cherry flour and girasol powder (75: 5: 20, respectively), while the ratio of biscuits has the best indicators of quality. If this cookie has the best ratio of quality indicators. Determined the antioxidant activity of cookies. When added to the formulation of its bird-cherry flour, it increases at 0,04mg 100g weight, flour and bird-cherry powder from artichoke - at 0,02mg 100g weight, compared with that of a control sample. Energy value of the new product is lower than the control at 54 kcal. The developed products have increased nutritional value: organic acids in the 2?fold higher than in the control sample (without any of these additives), flavonoids - 1.1 times, dietary fibers - 1.6 times, iron - 1.13 times potassium - 1.3 times, manganese - 5 times, zinc - 2 times, copper - 3 times, iodine - 0.25 times, the B vitamins - 0.6 times. Products will be in demand on the market, as it is characterized by attractive appearance, high levels of quality, including taste, the lowest energy and increased nutritional value. Authors: Lobosova Larisa Anatolyevna, Candidate of Technical Science Magomedov Magomed Gasanovich, Candidate of Technical Science Maximenkova Anastasiya Vasilyevna, 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 named after K.G. Razumovsky (Arkhangelsk), 32, Voronina St., Arkhangelsk, 163062, |
Tabatorovich A.N., Khudyakova O.D., Stepanova E.N., Bakaytis V.I. Enriched Marmalade Quality Development and Evaluation for Baby Nutrition
| P. 13-16 | Keyword: enriched marmalade; cranberry puree; ascorbic acid; child nutrition Abstract: Marmalade is a sugary fruit and berry confectionary product. Now the assortment is limited to fruit jelly containing only artificial food additives and flavors that is unhealthy especially for babies. The objective of research was the scientific substantiation of formula and subsequent quality evaluation of the jelly fruit marmalade forchild nutrition. Cranberry puree with ascorbic acid as a functional ingredient became the raw material component. The research was carried out on the basis of Omsk Institute (branch) of Plekhanov Russian University of Economics and Siberian University of Consumer Cooperation. Vitamin and mineral composition was studied in the laboratory of the Center for Hygiene and Epidemiology of the Omsk region. The traditional methods of determining the parameters of fruit and berry raw materials and the finished marmalade have been used in the process of study. The chemical composition of cranberry puree made from local raw materials was determined. Based on a full factorial experiment the optimum ratio of puree, sugar and citric acid in the marmalade formula was found to be 53: 19: 0.55. To guarantee the functional ingredient content until the marmalade expiration date the norm of ascorbic acid made 2.2 g?/?1 kg of finished product. The organoleptic, physical and chemical parameters in accordance with GOST 6442 - 89 as well as the plastic jelly strength, ascorbic acid and anthocyanins contents in terms of cyanidin-3?glucoside were measured in marmalade. All parameters conformed to the requirements of the standard. Humidity of enriched marmalade was on average 19.2?%, total acidity - 17 degrees, the mass fraction of reducing substances - 17.1?%. At the time of production the ascorbic acid content in the marmalade was on average 168 mg?/?100 g. Enriched marmalade is recommended for nutrition of children and teenagers aged 3 to 14 years; the product does not contain artificial colors, flavors or preservatives. Authors: Tabatorovich Aleksandr Nikolaevich, Candidate of Technical Science Khudyakova Olga Dmitrievna, Candidate of Technical Science Omsk Institute (branch) of Russian Economic University named after G.V.Plekhanov 195/18, 10 years of October Str.,Omsk, 644009, Russia Stepanova Elena Nikolaevna, Candidate of Technical Science Bakaitis Valentina Ivanovna, Doctor of Technical Science Siberian Universityof Consumer Ñooperation, 26, Pr. K. Marx, Novosibirsk, 630087, Russia |
Krylova E.N., Mavrina E.N., Savenkova T.V.Use of Sweeteners in the Production of Fruit and Jelly Candies
| P. 17-18 | Keyword: sweetener, gelling agents, structurization, fruit and jelly products, prophylactic Abstract: Change of views of consumers on the issues related to health, safety products, has caused necessity of search of alternative sweeteners. The analysis of sweeteners has shown that the practical interest for the confectionery industry represent polyols, which are much closer to the sweetness of sucrose. When use of sugar alcohols as sweeteners body does not require insulin for their assimilation. Therefore it is possible used to prepare diabetic products. Of the polyols isomalt is most efficient, which has a low caloric content (less than 2 kcal), high thermal resistance. Isomalt is technological. The purpose of the present study - the development of technology of production of sugar confectionery with reduced calorie content. The present study was performed at All-Russian Research Institute for the confectionery industry (Moscow). At carrying out of this research are used traditional research methods. The objects of study were fruit jelly candies that are in demand, but are characterized by a high content of carbohydrates (73%) and high in energy (360 Kcal.). The use in confectionery of fruit and berry raw materials contributes increase of nutritional value, improve the taste, but also affects their structure. Agar is used as gelling agents, as it has a low melting gellyformation (about 40C). For fruit and jelly candies were prepared isomalto-agora-treacle syrup containing 80% dry matter. The optimum ratio of syrup and isomalt syrup - 1.2: 1. Are thus formed reduce substance (about 18%), which helps to preserve the jelly consistency long time without wetting the surface of products, the best possible plastic strength of 30-40 g /cm2. Strawberry puree are cooked with isomalt to content 80% solids in the preparation of fruit weight. Isomalto-agar-molasses syrup and fruit is mixed well and at 65 ... 70 ° C was added spices and flavors. The finished mass was formed into starch molds. Shells allowed to stand for 1.5-2 h at 20 ... 22 ° C, then purified from the starch, glazed, wrapped and packaged. In the products produced by the new technology, is reduced the amount of carbohydrates by 70% and energy value by 60%. Thus we created a products of preventive appointment using the sweetener isomalt. Authors: Krylova Emiliya Nikolaevna, Candidate of Technical Science Mavrina Elena Nikolaevna, Researcher Savenkova Tatyana Valentinovna, Doctor of Technical Science All-Russian Research Institute of Confectionary Industry, 20, bldg.3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Save and Expand the Market of Eco-Bio Products in Russia!
ECONOMICS AND MANAGEMENT
Anisimov B.N. Market Self-Supporting Management Model - an Innovative Solution
EQUIPMENT AND SUPPLIES
Equipment for the Production of Chewing Candies and Fruit Juices
PRODUCTION TECHNOLOGIES
Aksenova L.M., Taleysnik M.A., Gerasimov T.V., Kochetov V.K.Innovative Technology in Flour Confectionery Products Production with Application of Cavitation
| P. 27-28 | Keyword: invert syrup, hydrodynamic cavitation, acoustic cavitation, dispersion Abstract: Currently, as long as significant increase in the cost of imported raw materials, the main challenge facing the confectionery industry is to provide the population with inexpensive pastry through the use of domestic raw materials and reducing of energy consumption. In order to create innovative resource-saving technologies the prospect of application of modern kinds of energy supply - cavitation was proved works of Institute of confectionary industry (Moscow). The purpose of research - the creation of innovative technologies for the production of semi-finished products for flour confectionary and determination the effectiveness of the use of cavitation when processing fluid-like systems by quantifying their physical properties, and process intensification. Research work carried out in the Institute of confectionary industry using standard and original methods of investigating of properties of semi-finished and finished products. Confectionery fluid-like system containing 60-80% solids (depending on the amount of sugar) were studied. In the laboratory setting, treatment of fluid-like systems was carried out when combined hydrodynamic and acoustic cavitation in mutually perpendicular planes. The result is an increase of uniform distribution of components more than 90%, the amount of solid-phase particles size of less than 25 microns to 92-94%, the total surface area of the solid phase particles - more than four times their partial concentration - more than 75 times, the process cycleIt accelerated in 3-4 times. The effectiveness of cavitation processing systems, fluid-like confectionery was confirmed studies theoretically and experimentally.Developed innovative technologies for obtaining confectionery semi-finished products with the use of cavitation found practical expression in the creation of innovative technologies of flour confectionery products. Authors: Aksenova Larisa Mikhailovna, Academician of RAS Taleysnik Mikhail Alexandrovich, Candidate of Technical Science Gerasimov Timofey Viktorovich, Researcher All-Russian Research Institute of Confectionary Industry, 20, bldg.3, Elektrozavodskaya St., Moscow, 107029, This email address is being protected from spambots. You need JavaScript enabled to view it. Kochetov Vladimir Kirillovich, Doctor of Technical Science OJSC Confectionery Plant "Kuban", 2, Gibridnaya St., Krasnodar Krai, Timàshevsk, 352700. |
CONTROL AND QUALITY
Kondratyev N.B., Belova I.A., Mamonova Y.A., Parashina F.I., Savenkova T.V., Aksenova L.M.Chocolate Identification of the Caffeine and Theobromine Content
| P. 30-31 | Keyword: identification, caffeine, theobromine, chocolate Abstract: In present time chocolate is identified according to the state standards including methods for determining of various indicators of identification. However the methodology of establishing of the content of cocoa butter in the product has not been created yet. The work in this direction carried out at the Institute of the Confectionery Industry. It includes researches of composition of fatty acids, triglycerides, sterols and alkaloids, such as caffeine, theobromine and, to a lower degree, theophylline. The raw materials and semi-finished products using for production of various kinds of chocolate are studied. The Range of mass fraction of theobromine in cocoa beans is 546-1047 mg per 100 g, of cocoa powder - 656-1694 mg per 100g, cocoa shell - 779-1209 mg 100 g. The greatest content of caffeine - in cocoa powder and cocoa beans - 28-63 and 60-204 mg per 100 g, respectively. The content of investigated alkaloids in the cocoa butter is minimal. Determination of composition of chocolate without additions and of milk showed that with increasing amounts of cocoa products in its content of theobromine and caffeine also increases. Content of theobromine in bitter chocolate is highest. The Content of caffeine and theobromine varies in the Ranges 357-668 mg per 100 g and 525-803 mg per 100 g, respectively. The smallest amount of theobromine and caffeine is in a confectionery tile due to a low content of cocoa products. Theophylline was not detected in the investigated samples of chocolates and raw materials for its production. Authors: Kondratyev Nikolay Borisovich, Doctor of Technical Science Belova Irina Alexandrovna, Junior Researcher Mamonova Yuliia Alexandrovna, Engineer Parashina Faina Ivanovna, Candidate of Chemical Science Savenkova Tatyana Valentinovna, Doctor of Technical Science Aksenova Larisa Mikhaylovna, Academician of RAS All-Russian Research Institute of Confectionary Industry, 20, bldg.3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Oreshina M.N., Blagoveschensky I.G., Solovyov M.S.The Integration of the Control Unit in the Dispersion of the HACCP System
| P. 32-35 | Keyword: safety of foodstuff, confectionery production, control by technological parameters, equipment Abstract: In article modern control and management systems for safety of foodstuff are considered, the analysis of features of development and use of system of HASSP of rather confectionery production is given. Use of system of HASSP at the confectionery enterprise assumes division of the general monitoring system, on subsystems of document flow, control of raw materials, control of production, production which shares on separate technological processes, each technological process can be presented in the form of operations which are carried out by means of certain cars and devices. Production control also includes control of parameters of production rooms, requirements for performance of sanitary and hygienic conditions, and also requirements to characteristics of buildings of the enterprise and adjacent territories. Control above the listed structural units assumes allocation of measuring points which are interrogated by the special equipment in a certain regulated timepoints. For critical points necessary parameters are set and accompanying documentation is made out, compliance of the measured parameters to the set is carried out further. Authors provide the block diagram of HASSP of the confectionery enterprise focused on production of chocolate and candies. In the scheme HASSP existing at the confectionery enterprises, authors offer for timely control of dispersion of chocolate masses, for the purpose of reduction of losses at marriage and decrease in level of energy consumption, at the exit of chocolate masses from the konsh-car, to exercise dispersion control. That is to add a point to the general scheme of the control points allocated at the enterprise "Dispersion control". The scheme of the block of the control and management of dispersion of chocolate masses at the exit from the konsh-car including object of management (the konsh-car, working governing body will be in this case the electric drive), a sampler, a test thinner, an electronic microscope, the computer, the controler, the frequency converter is provided in article. The obtained data on dispersion are transferred to SCADA - chocolate manufacturing execution system, on screen forms of the block of production of chocolate weight and to the program of the controler. Introduction of HASSP at the confectionery enterprises, with development of critical control points which number are defined for each concrete enterprise, provides great opportunities for effective identification and timely elimination of potential risks, and also allows to react to the slightest deviations from the set technological parameters in time, on those sites of production where they most often arise. Use of HASSP allows to eliminate risks for health and life of consumers. Authors: Oreshina Marina Nikolaevna, Doctor of Technical Science Blagoveschensky Ivan Germanovich, Graduate 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. Solovyov Maxim Stanislavovich, Senior Specialist LLC "United Confectioners", 13/15, bldg.1, 2nd Novokuznetsky Per., Moscow, 115184, This email address is being protected from spambots. You need JavaScript enabled to view it. |
CHRONICLE AND INFORMATION
Akimova L.A. Confectionery of the XXI Century
Sweet News
Index of Articles, Published in the Magazine "Confectionary Manufacture" in 2015