Технология хрустящих рыбоовощных снеков с улучшенными товароведными свойствами

Abstract

The article analyzes the state of the problem of manufacturing fast food products from combined fish and vegetable raw materials. The properties of the main and auxiliary types of raw materials included in the prescription composition of snacks are described, the chemical composition of the manufactured products is determined. There are considered the methods of improving the design of a single-screw extruder in order to reduce the negative thermal impact on the processed thermolabile raw materials. The obtained kinetic dependences stipulated the development of optimal modes of operation of the modified extrusion unit. Obtaining the kinetic dependencies made it possible to set up the operating modes of a single-screw extruder and determine the expansion coefficient of the extrudate, which depends on the area of the outlet of the extrusion head. The optimal parameters of the technology of extrusion of a multicomponent mixture were defined, which helped establish the required indicators of crispy snacks with a porous structure with an expansion coefficient of up to 300%. The theoretical and experimental data obtained made it possible to develop a method for producing the new extruded snacks, the formulation of which includes by-products with high nutritional value and low cost. The mass composition of four formulations of collagen-based fish and vegetable snacks has been determined. The rheological properties of the developed products have been studied. Radar diagrams of the quality of snacks and the economics of their production are presented.