Creation of Semi-Finished Products with a High Content of Micronutrients Based on Fruit and Vegetable Raw Materials

Abstract

Background. For a long time, molasses and invert syrup, which are part of almost all recipes for flour and sugar confectionery products, have been widely used in the confectionery industry as an anti-crystallizer to preserve the freshness of the product. The use of invert syrup instead of molasses makes it possible to increase the manufacturability of the production process due to the increased fluidity of the syrup compared to molasses and its efficiency due to the possibility of eliminating the stage of molasses tempering, but it practically does not have the macroelements necessary for human life.
Purpose. The aim of this work is to create a syrup technology based on fruit and vegetable raw materials with an increased amount of native micronutrients. The literature review showed the promise of using pumpkin as a raw material for the production of confectionery and semi-finished products, since pumpkin has so far been little used as a raw material for the production of confectionery, since pumpkin is a source of micro- and macronutrients, pectin and β-carotene.
Materials and methods. The objects of the study were syrups with a solids content of 80% based on pumpkin juice with different durations of cavitation treatment.
Results. Replacing the water part of the invert syrup with pumpkin juice made it possible to increase the nutritional value due to the presence of macronutrients. The density of the prescription mixture and those treated with stationary and forced movement of a glass with a mixture in a horizontal position showed an increase in density: control - 1.368 g/cm3, in a stationary position - 1.423 g/cm3, with forced movement - 1.431 g/cm3, with heating - 1.424 g/cm3.
Conclusions. The technology of syrup has been developed, which can be a semi-finished product for obtaining various products from fruit and vegetable raw materials, and can be used as an independent product.