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- Title
Technology specifics of heat-resistant milk contain stuffing that was frozen.
- Authors
Pertsovoy, Fedir; Obozna, Margarita; Lyubenco, Galina
- Abstract
Introduction. Heat resistant stuffing was designed and investigated to improve and provide new features for confectionery and food products. Materials and methods. Compatible impact on the change of prescription components was established by analyzing the scientific sources. A combination of components and stuffing structure formation were investigated by chemical interaction between substances. Expiration date was investigated by changes in microbiological and physico-chemical properties. Results and discussion. Stuffing production technology consists of forth subsystems which are cooperate each other by common purpose operations that are: D it's a preparation constituents, C it's a mixing and heat treatment, B it's a pouring and structure formation, and A it's a getting heat resistant stuffing with milk contain. For better understanding heat resistant structure formation, presented the innovation strategy of obtaining heat resistant stuffing contain milk showing the influence, change and interaction constituents in the production process. So, in the first stage (subsystem D) are the combination of dry skimmed milk, modified corn starch and vegetable oil. During the recovering of dry skimmed milk, the lactose, protein and another components are go into solution. After heat treatment connects with starch. Presence of fat in dry dairy products complicates the process of dissolution, restoration and reduces expiration date due to its hydrophobic properties and the ability to interact with oxygen which leads to oxidation and decline of product quality. Therefore, vegetable oil is introduced after the swelling process, where fatty-protein complexes are formed. That is, around fatty molecule due to hydrophobic links the protein shell is distributed, which connects by hydrophilic bonds with starch and water environment, owing to orientation of hydrophobic and hydrophilic areas of protein manifests their ability to adsorb on the surface of phase distribution with the formation of cognate environment. Starch is intertwined with pectin molecules which are connected and form a grid through a Са2+ which is in raw milk and calcium citrate that is all in order to fixation, providing structure and heat-resistant properties. Joint three-dimensional grid of pectin and starch keeps all prescription components together under high temperature. Conclusion. Using the results during production of confectionery and food products lets simplify the technological process, provide high organoleptic properties, biological and nutritional value, low cost, competitiveness and prolonged expiration date.
- Subjects
MILK yield; CONFECTIONERY; FOOD production; HEAT treatment; TOXICOLOGICAL interactions; STUFFING (Cooking)
- Publication
Ukrainian Food Journal, 2014, Vol 3, Issue 4, p550
- ISSN
2304-974X
- Publication type
Article