Хомич Г. П., Горобець О. М., Гончаренко В. Ф., Подойник Ю. В. УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ ГРУПИ ЦУКРИСТИХ ВИРОБІВ

Abstract

The article is devoted to improving the technology of marshmallows and pastilles through the use of henomeles puree. Henomeles puree is characterized by a high content of phenolic substances, organic acids, pectin and carotene. The presence of a significant amount of pectin allows you to use henomeles puree as a natural structurant. It was found that the rational percentage of henomeles puree in the fruit mixture to obtain marshmallows is 30 %, and when obtaining Bille lozenge – 10 % of the prescription amount of fruit puree. The positive effect of the introduction of henomeles puree in marshmallow composition on the foaming ability was studied and it was determined that the beating time of the mixture to obtain the maximum foaming ability is 10 minutes, which is 5 minutes less than the recommended time for the control sample. The expediency of reducing the prescription amount of agar by 50 % in the recipe of marshmallow mass was determined and the absence of negative impact on the duration of stabilization of marshmallow mass was confirmed. Finished products are characterized by appropriate structural-mechanical and organoleptic characteristics. The rational drying temperature of bileva pastilles, which is 65 ± 2 °С, was determined during the production of bileva pastilles. It is shown that the use of 55 °C has a better effect on the quality of the pastilles, but requires a longer drying process, and drying at 70 °C reduces the quality. The obtained results testify to the expediency of expanding the range of sugar products by improving the technology of obtaining marshmallows and billevo pastilles, which are quite popular desserts among consumers, using henomeles puree. allows not only to enrich the dessert with biologically active components, but also gives the products functional properties.