Россия
Россия
Кемерово, Кемеровская область, Россия
Россия
Кемерово, Кемеровская область, Россия
As a result of the analysis of the technological system for the production of dry granulated food concentrates, it has been revealed that the key contradictions in the formation of product quality arise in the subsystem of concentration of an extract and whey mixture. In the present paper on the improvement of the technology of instant granular products, including those on the basis of a chokeberry extract and milk whey, the process of concentration of their mixture has been studied, and the quality of the instant granular breakfast prepared using a concentrate has been estimated. To solve technical contradictions, studies were carried out using an example of the chokeberry extract, obtained both from the dried and frozen raw materials subjected to grinding in a mixture with curd whey. The combined concentration of whey and the extract made it possible to avoid the foaming characteristic of whey concentration, and also to exclude the process of mixing high viscosity masses from the technological flow, and the replacement of the processes of "drying and grinding" with "freezing and grinding" made it possible, first, to intensify the process and, second, to ensure a more complete extraction of BAS. A mathematical model of the process has been created, the regimes and parameters of concentration have been developed in a rotary-film evaporator operating under vacuum; the regulated indicators of nutritional value, the terms and modes of storage have been determined.
Concentrating, extract, chokeberry, whey, concentration process, process model, quality indicators
1. Antipov S.T., Panfilov V.A., Urakov O.A., and Shakhov S.V. Sistemnoe razvitie tekhniki pishchevykh tekhnologiy [System development of food technology]. Moscow: Kolos Publ., 2010. 762 p.
2. Panfilov V.A. (ed.). Teoreticheskie osnovy pishchevykh tekhnologiy [Theoretical foundations of food technology]. Moscow: Kolos Publ., 2009. 1408 p.
3. Popov A.M., Tikhonov V.V., Tikhonov N.V., Tikhonova I.N., Donya D.V., and Miller E.S. Sposob polucheniya instant-produktov na osnove kontsentratov plodovo-yagodnykh sokov, soderzhashchikh razlichnye funktsional'nye dobavki [A method of obtaining instant products on the basis of concentratedfruit-and-berry juice containing various functional additives]. Patent RF, no. 2608729, 2017.
4. Tikhonova I.N., Popov A.M., Tikhonov N.V., and Tikhonov V.V. Harnessing the Capabilities of Spray Granulation in the Food Industry for the Production of Functional Foods. Procedia Chemistry, 2014, vol. 10, pp. 419-423. DOI:https://doi.org/10.1016/j.proche.2014.10.070.
5. Jabri Karoui I. and Marzouk B. Characterization of bioactive compounds in Tunisian bitter orange (Citrus aurantium L.) peel and juice and determination of their antioxidant activities. BioMed Research International, 2013, vol. 2013, no. 3454415, pp. 1-12. DOI:https://doi.org/10.1155/2013/345415.
6. Jakobek L., Šeruga M., and Krivak P. The influence of interactions among phenolic compounds on the antiradical activity of chokeberries (Aronia melanocarpa). International Journal of Food Sciences and Nutrition, 2011, vol. 62, no. 4, pp. 345-352. DOI:https://doi.org/10.3109/09637486.2010.534438.
7. Kulling S.E. and Rawel H.M. Chokeberry (Aronia melanocarpa) - A review on the characteristic components and potential health effects. PlantaMedica, 2008, vol. 74, no. 13, pp. 1625-1634. DOI:https://doi.org/10.1055/s-0028-1088306.
8. Plyatsuk L.D., Shaporev V.P., Moiseev V.F., et al. Osnovy gidrodinamiki i massoperenosa v rotornykh massoobmennykh apparatakh [Fundamentals of hydrodynamics and mass transfer in rotary mass-exchange machines]. Sumy: SSU Publ., 2013. 179 p.
9. Popov A.M. and Litvina E.A. Technology of production of granulated chokeberry jelly based on whey. Storage and processing of farm materials, 2001, no. 1, pp. 39-41. (In Russian).
10. Kravchenko S.N., Pavlov S.S., and Popov A.M. Production of fruit and berry extracts of various forms and functional purposes. Beer and beverages, 2005, no. 3, pp. 38-41. (In Russian).
11. Maytakov A.L. Teoreticheskie osnovy obespecheniya kachestva funktsional'nykh elementov pishchevykh mashin na osnove formirovaniya modeley tekhnologicheskikh blokov [Theoretical bases of maintenance of quality of functional elements of food machines on the basis of formation of models of technological blocks]. Kemerovo: Kuzbassvuzizdat Publ., 2010. 139 p.
12. Ivanov P.P. Razrabotka tekhnologii i apparaturnogo oformleniya proizvodstva kontsentrirovannykh plodovoyagodnykh ekstraktov dlya molochnoy promyshlennosti [Development of technology and hardware registrationof production of the concentrated fruit and berry extracts for the dairy industry]. Diss. Cand. Sci. (Eng.). Kemerovo, 2002. 134 p.
13. Khramtsov A.G. and Nesterenko P.G. Tekhnologiya produktov iz molochnoy syvorotki [Technology of whey products]. Moscow: Deli Print Publ., 2003. 768 p.
14. Wu X., Beecher G.R., Holden J.M., et al. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry,2006, vol. 54, no. 11, pp. 4069-4075. DOI:https://doi.org/10.1021/jf060300l.
15. Keshani S., Luqman C.A., Nourouzi M.M., et al. Optimization of concentration process on pomelo fruit juice using response surface methodology (RSM). International Food Research Journal, 2010, vol. 17, no. 3, pp. 733-742.
16. Maskan M. Production of pomegranate (Punica granatum L.) juice concentrates by various heating methods: Colour degradation and kinetics. Journal of Food Engineering, 2006, vol. 72, no. 3, pp. 218-224. DOI:https://doi.org/10.1016/j.jfoodeng.2004.11.012.
17. Olevskiy V.M. Rotorno-plenochnye teplo- i massoobmennye apparaty [Film heat and mass transfer equipment]. Moscow: Khimiya Publ., 1988. 240 p.
18. Jurgonski A., Juskiewicz J., and Zdunczyk Z. Ingestion of black chokeberry fruit extract leads to intestinal and systemic changes in a rat model of prediabetes and hyperlipidemia. Plant Foods for Human Nutrition, 2008, vol. 63, no. 4, pp. 176-182. DOI:https://doi.org/10.1007/s11130-008-0087-7.
19. Valcheva-Kuzmanova S., Borisova P., Galunska B., et al. Hepatoprotective effect of the natural fruit juice from Aronia melanocarpa on carbon tetrachloride-induced acute liver damage in rats. Experimental and Toxicologic Pathology, 2004, vol. 56, no. 3, pp. 195-201. DOI:https://doi.org/10.1016/j.etp.2004.04.012.
20. Zologina V.G. Tekhnologiya kompleksnoy pererabotki plodov ryabiny obyknovennoy [Technology of complex processing of mountain ash fruits]. Abstract of Diss. Cand. Sci. (Eng.). Krasnoyarsk, 2005. n. p.
21. Novoselov S.V. Metodologiya proektirovaniya i prodvizheniya na potrebitel'skiy rynok pishchevykh produktov v usloviyakh innovatsionnoy deyatel'nosti [Methodology of design and promotion on the market of new food products in the context of innovation activity]. Diss. Dr. Sci. (Eng.). Kemerovo, 2012. 385 p.
22. Spirichev V.B. (ed.), Shatnyuk L.N., and Poznyakovskiy V.M. Obogashchenie pishchevykh produktov vitaminami i mineral'nymi veshchestvami. Nauka i tekhnologiya [Enrichment of foods with vitamins and minerals. Science and technology]. 2nd ed. Novosibirsk: Sib. Univ. Publ., 2005. 548 p.
23. Vagiri M. and Jensen M. Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction. Food Chemistry, 2017, vol. 217, pp. 409-417. DOI:https://doi.org/10.1016/j.foodchem.2016.08.121.
