ИСПОЛЬЗОВАНИЕ НАТУРАЛЬНОГО САХАРОЗАМЕНИТЕЛЯ В ПРОИЗВОДСТВЕ ЗЕФИРА

Abstract

As part of the healthy nutrition policy, which is popular today, there is a demand for new food products with functional and therapeutic properties, so the use of natural sweeteners in pastille confectionery prod-ucts makes it possible to reduce both the total calorie content of the product and consumption of sugar in general, negatively affecting the human body. The purpose of the work is to develop a recipe and technol-ogy for the production of marshmallows using a natural sweetener. The relevance lies in the use of natural sweeteners in pastille confectionery products to reduce both the total calorie content of the product and the consumption of sugar in general, which negatively affects the human body. The main distinguishing feature of marshmallow is its foamy, cellular structure, the use of egg white and fruit and berry raw mate-rials in the recipe. The technology of marshmallow production can be represented as the basis for the pro-duction of functional therapeutic and prophylactic products using non-traditional raw materials and ap-proved food additives. To build a mathematical model when developing a marshmallow recipe with a sweetener using the simplex method, we used the MS Office2019 program: MS Word, MS Excel, a third-party add-in integrated into MS Excel for simplex analysis by the SOLVE method (Search for a solution). In the course of the work, restrictions were established on the main components of the recipe and the de-sired result, in the form of a dry matter content of at least 85%, at which the necessary marshmallow structure would be formed. The result of building a mathematical model was an optimized marshmallow recipe. Marshmallow manufacturing process - 8 hours at t = 20‒25ºС.