spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХspfp-303Research ArticleПРОЕКТИРОВАНИЕ И МОДЕЛИРОВАНИЕ ПРОДУКТОВ ПИТАНИЯ НОВОГО ПОКОЛЕНИЯDESIGNING AND MODELLING THE NEW GENERATION FOODSВлияние полисахаридного комплекса в стеновом материале эмульсионного геля на качество шоколадно-ореховой начинки для кондитерских изделийInfluence of the Composition of Protein-Polysaccharide Mixtures on the Formation of the Structure and Quality of Chocolate-Nut Filling for ConfectioneryБутинСергей АнатольевичButinSergey A.butin88@inbox.ruВаськинаВалентина АндреевнаVaskinaValentina A.VaskinaVA@mgupp.ruЩеголеваИрина ДмитриевнаShchegolevaIrina D.ShchegolevaID@mgupp.ruООО «Хэлси Фуд»РоссияHalsey Food LLCRussian FederationФГБОУ ВО «Московский государственный университет пищевых производств»РоссияMoscow State University of Food ProductionRussian Federation20220806202202173187Copyright © Бутин С.А., Васькина В.А., Щеголева И.Д., 20222022Бутин С.А., Васькина В.А., Щеголева И.Д.Butin S.A., Vaskina V.A., Shchegoleva I.D.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/303Введение

Введение: Шоколадно-ореховая начинка для кондитерских изделий традиционно производится с твердым жиром, что не соответствует современным критериям здорового питания. Замена твердого животного жира на жидкое растительное масло создает ряд технологических проблем, которые не были ранее исследованы и решены.

 

 

Целью работы являлось совершенствование рецептуры шоколадно-ореховой начинки путем замены твердого жира на жидкое растительное масло, вводимого в виде эмульсионного геля, структурированного белково-полисахаридной смесью. Новизна работы заключается в исследовании влияния состава белково-полисахаридной смеси на ее способность как стенового материала формировать эмульсионные гели из подсолнечного масла, которыми можно заменять твердый жир в начинке.

 

 

Материалы и методы

Материалы и методы: Белково-полисахаридные смеси готовили из изолята белка сои и полисахаридных комплексов, состоящих из альгината натрия, гуммиарабика, карбоксиметилцеллюлозы и пектина. Проведены исследования пенообразующих и эмульсионных свойств белково-полисахаридных смесей, состоящих из изолята белка сои и отдельных полисахаридов, бинарных и тройных смесей полисахаридов. По результатам исследования приготовлены эмульсионные гели из подсолнечного масла и получены образцы шоколадно-ореховых начинок.

 

 

Результаты

Результаты: Установлено, что лучшие функциональные свойства имеют белково-полисахаридные смеси, содержащие изолят белка сои и тройные смеси полисахаридов, с преимуществом полисахаридного комплекса, содержащего альгинат натрия, гуммиарабик, пектин. Белково-полисахаридная смесь указанного состава позволяет сформировать из подсолнечного масла устойчивый эмульсионный гель, который может полностью заменить в начинке молочный жир (в составе молока сгущенного) без ухудшения физико-химических и органолептических показателей начинки, при повышении ее пищевой ценности. Разработана рецептура шоколадно-ореховой начинки с введением подсолнечного масла за счет применения белково-полисахаридной смеси, состоящей из изолята белка сои и комплекса полисахаридов — альгинат натрия, гуммиарабик, пектин.

 

 

Выводы

Выводы: Полученные результаты открывают возможности создания серии новых рецептур шоколадно-ореховых начинок для разных видов кондитерских изделий с введением растительных масел, обладающих высокой биологической ценностью.

Research background: Chocolate-nut filling for confectionery products is traditionally made with solid fat, which does not meet modern criteria for a healthy diet. The replacement of solid fat with liquid vegetable oil has a number of technological problems that have not been previously investigated and solved. Gap to be filled in existing knowledge and purpose of the study: The authors of the article suggested introducing vegetable oil into the filling in the form of an emulsion gel structured with a protein-polysaccharide mixture. In the formation of the physical properties of the emulsion gel, the composition of the protein-polysaccharide mixture, which serves as a wall material that stabilizes the emulsion, is of great importance. In order to improve the formulation of the chocolate-nut filling, the influence of the composition of the protein-polysaccharide mixture on its ability to form emulsion gels from sunflower oil and their use to replace solid fat in the filling was studied. Materials and methods of research: Protein-polysaccharide mixtures were prepared from soy protein isolate and polysaccharide complexes consisting of sodium alginate, gum arabic, carboxymethylcellulose, and pectin. Foaming and emulsion properties of protein-polysaccharide mixtures, consisting of soy protein isolate and individual polysaccharides, binary and ternary mixtures of polysaccharides, have been studied. Results and their application: According to the results of the study, emulsion gels were prepared from sunflower oil and samples of chocolate-nut fillings were obtained. It has been established that protein-polysaccharide mixtures containing soy protein isolate and ternary mixtures of polysaccharides have the best functional properties, the polysaccharide complex containing sodium alginate, gum arabic and pectin has an advantage. The protein-polysaccharide mixture of the specified composition makes it possible to form a stable emulsion gel from sunflower oil, which can completely replace milk fat in the filling (as part of condensed milk) without worsening the physicochemical and organoleptic characteristics of the filling, while increasing its nutritional value. A recipe for a chocolate-nut filling with the introduction of sunflower oil has been developed through the use of a protein-polysaccharide mixture consisting of soy protein isolate and a complex of polysaccharides - sodium alginate, gum arabic, pectin. The results obtained open up the possibility of creating a series of new recipes for chocolate-nut fillings for various types of confectionery products with the introduction of vegetable oils of high biological value.

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The authors declare that there are no conflicts of interest present.