ИССЛЕДОВАНИЕ ПЕНООБРАЗУЮЩЕЙ СПОСОБНОСТИ БЕЛКОВОЙ СМЕСИ НА ОСНОВЕ ЭРИТРИТОЛА

Abstract

The article provides a brief analysis of the use of natural sugar substitutes in the production of finishing semi-finished products. The possibility of reducing both the total calorie content of the product and the consumption of sugar in general, which negatively affects the human body, is shown. The process of foaming is considered as important and determining in the preparation of the finishing semi-finished prod-uct. The purpose of the work is to improve the quality of finishing semi-finished products enriched with non-traditional herbal additives - the sweetener erythritol. The objects of the study were a protein-carbohydrate mixture prepared on the basis of egg white and pectin. A relationship has been established between the intensity of whipping and the foaming properties of a whipped semi-finished product – the basis for the production of a finishing semi-finished product. When whipping 100 g of the recipe mixture at 560 rpm of the mixer, the volume increased by 1.5 times, with a further increase in the intensity of whipping to 1200 rpm, the maximum volume was noted, which increased by 4 times compared to the ini-tial one. With a further increase in the whipping intensity up to 2000 rpm, the structure of the finishing semi-finished product liquefies. The experimental sample of the finishing semi-finished product is charac-terized by the maximum increase in foaming capacity in the pH range of 5.2 – 5.4. At the isoelectric point corresponding to pH 5.5-7.0, protein solutions exhibit maximum foaming capacity at a temperature of 20оC. An analysis of the data obtained shows that at the beginning of the solution churning, the system is actively saturated with air, air bubbles form, and separate. This leads to a sharp increase in the amount of air in the mixture and a strong decrease in the density of the entire churned mass. Having reached the maximum value, the volume concentration of air remains constant for a short time, after which it gradual-ly decreases.