Abstract
There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is prospective to use cheese-milk mixtures, based on decalcified milk raw materials at the expanse of the increased content of soluble protein. It was proved, that the use of decalcified milk raw materials results in raising the emulsifying power of systems and also in increasing indices of aggregative and kinetic stability. There was determined the aim of the study that is in elaborating a model of the technological system of semi-products with the emulsion paste structure. There was substantiated the expedience of using methods of system analysis at modeling the technological system of semi-products with the emulsion paste structure. There was designed the model of new products using the hierarchy of subsystems by levels. The aim of functioning of each separate subsystem was determined. Connections between separate elements of the system were assessed, internal and intersystem flows between them were analyzed. The influence of separate subsystems on formation of qualitative parameters of a final product was established. There were elaborated the way of forming the assortment of culinary and confectionary products based on semi-products with the emulsion paste structure. It was demonstrated, that depending on a fat content, new semi-products may be used in technologies of cold dishes and snacks, dessert products, hot dishes of sour milk cheese, confectionary products (especially, baked and dressing semi-products) and sauce group of products. Technological advantages of using developed semi-products were presented.
Highlights
It is known, that for using emulsion products, stale at storage, it is necessary to introduce emulsifiers and stabilizers to the recipe composition [1, 2]
The aim of this study is to develop the model of the technological system of semi-products with the emulsion paste structure
Cheese-milk mixtures were obtained by mixing decalcified milk raw materials as (90:10) – (10:90)
Summary
That for using emulsion products, stale at storage, it is necessary to introduce emulsifiers and stabilizers to the recipe composition [1, 2]. Modern inventions are directed on giving to food products functional properties at the expanse of using probiotics, insulin-containing raw materials, grain, malty and other stuff [8] Another category includes innovations, oriented on regulating functional-technological properties of sour-milk cheese as an initial raw material for culinary products by using stiffeners, moisture-retaining components, stabilizers of the structure and so on [9]. As to the latter ones, their use is mainly directed on eliminating obstacles and limitations that appear at producing sour-milk cheese – sineresis, unsatisfactory consistence, short storage terms and other, and doesn’t provide the complex realization of technological properties of milk as a raw material
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