Технология и качество фитоконфет из ламинарии японской

Abstract

The developed technology of producing phyto-candies from Japanese kelp provides the high organoleptic characteristics, nutritional and biological values of the products. The phyto-candy formulations contain 60% kelp, 14% honey, dried fruits (apricots, prunes, dates, mangoes). Preliminary kelp heat treatment, including threefold short-term kelp boiling sessions at 85-95 °C, provides a dense but not rigid kelp structure. Adding 2% of citric acid at the second boiling session helps to remove the pronounced taste and smell of algae. Under processing kelp slightly loses moisture. It has been found that fresh kelp contains 94.5% of water before treatment; after treatment the amount 
 of water in it is 90.6-91.3%. In pretreatment kelp slightly loses the mineral substances, the amount of which after processing makes 1.31%. Under heat treatment the amount of mannitol in luminaria decreases almost twice, nevertheless 7.74% of mannitol remains. Adding a citric acid to the boiling water during kelp processing causes the increase 
 of alginic acids in it. In the fresh kelp the alginic acid content was 27.44%, and after processing - 33.87%. The relative biological value of phyto-candies produced from Japanese kelp varies within 70.8-78.2% depending on the formulation. The maximum increase in Tetrahymena pyriformis infusoria and a higher relative biological value were observed in phyto-candies prepared according to the formulations including dried apricots and prunes. When storing phyto-sweets from Japanese kelp at 0-6 °C and humidity of 75% during 9 months, the number of mesophilic aerobic and facultative anaerobic microorganisms did not exceed the maximum permissible norms and varied within 0.1 ∙ 101 CFU/g at the beginning of storage - 4.9 ∙ 104 CFU/g at the end of the storage period. Bacteria of the E. coli group, S. aureus, mold, or yeast were not detected.