Abstract
Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting capsules with probiotic properties. It is determined, that milk is used as a “passive” recipe component (excretion of separate components, matrix for bifidobacteria) with the additional use of СаСІ2 for realizing encapsulation processes. It determines the aim of the studies – development of new technological principles and approaches to the technologies of processing dairy raw materials taking into account their chemical and technological potentials. At that there is offered to use the potential of lactocalcium of whey for realizing the encapsulation process that gives a possibility to exclude auxiliary substances, especially СаСІ2 from the technological process. There was developed the innovative plan of products, within which there is presented the conception of new products, their competitive advantages, determined the segment of users and consumers. There was elaborated the technological process of producing capsulated products, based on dairy raw materials involving secondary milk products, especially whey. It is noted, that the necessity of introducing whey is conditioned by its properties to be a donor of ionic calcium that is a condition of encapsulation process realization. There were studied the ways of the development of the technology of capsulated products, so a possibility of getting both fermented products and pasteurized ones appears at the expanse of thermostable properties of the coat of capsulated semi-products. It is determined, that the offered technological decisions allow to define directions of milk processing, to create products with high food properties and to offer products of new commodity forms – soft capsulated snack cheeses, soft capsulated dessert cheeses. It is proved, that the technological process of producing capsulated products taking into account consuming advantages provides the effectiveness of business functioning in the link “milk industry-restaurant industry-consumer”.
Highlights
The evolution of food technologies is not separated from the social development
At that the main condition of encapsulation process realization by ion-tropic gel-creation is a presence of enough ionic calcium in an encapsulant
There is formulated the scientific idea of the study – the use of whey in the composition of whey-milk mixtures at the controlled content of lactocalcium allows to regulate the technological process of getting capsulated products with new consumption properties
Summary
The evolution of food technologies is not separated from the social development It is dictated and determined by the condition of the scientific-technical level of the society and social demand for progress. – a direction, connected with introducing principally new (revolutionary) technological approaches and so new types of equipment and so, management This approach usually needs involving research results in fundamental knowledge fields to the food industry, material studies, constructing, training of correspondent engineering and special personnel. This direction is connected with the essential level of financing and results in appearance of more organized integral food systems and reconstruction of architectonics of food enterprises and logistic systems;
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