Розробка технологій майонезних соусів, збагачених біокоректорами
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2019-12-19
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Анотація
Дисертація на здобуття наукового ступеня кандидата технічних наук за спеці-альністю 05.18.16 – технологія харчової продукції.
Дисертаційна робота присвячена розробленню технологій нових майонезних соусів, збагачених біокоректорами, зі збалансованим співвідношенням ПНЖК ω-6:ω-3, з синбіотичними властивостями із використанням харчових волокон, бакконцентратів біфідобактерій безпосереднього внесення та біфідогенних факторів. Оптимізовано компонентний склад майонезних соусів, збагачених біокоректорами. Встановлено: співвідношення соняшникової та соєвої рафінованих дезодорованих олій (11:14) для забезпечення оптимального співвідношення (10:1) полінена-сичених жирних кислот сімейств ω-6:ω-3; масові частки сухого концентрату топіна-мбура та стабілізаційної системи – 10,06 та 0,42 % відповідно, для отримання про-дуктів з високими органолептичними і нормованими реологічними показниками.
Експериментально визначено і науково обґрунтовано параметри активізації монокультур та змішаних культур біфідобактерій у збагаченій фруктозою сирній пастеризованій сироватці. Обґрунтовано доцільність заміни оцтової кислоти на молочну, цукру-піску на фруктозу у рецептурі майонезних соусів для створення сприятливих умов для біфідобактерій; сухого знежиреного молока – на концентрат сироваткових білків, отриманий ультрафільтрацією – для покращення органолептичних показників та підвищення біологічної цінності готового продукту.
Перевірено ефективність теплового та механічного оброблення та розроблено рецептури, нормативну документацію й технології виробництва майонезних соусів, збагачених біокоректорами із застосуванням обладнання періодичної дії для закла-дів ресторанного господарства та підприємств олійно-жирової галузі та безперерв-ним способом для підприємств олійно-жирової галузі; визначено граничний термін зберігання продукту (90 діб за температури (4 ± 2) °С та відносної вологості повітря 85...90 %); проведено промислову апробацію розроблених технологій. Визначено економічний ефект від впровадження розроблених технологій, проведено медико-біологічні дослідження продукту.
Thesis for the degree of PhD in Engineering Science, major 05.18.16 – food technology. The thesis is devoted to the development of technologies for new mayonnaise sauc-es enriched with a biocorrectors, with a balanced PUFAratio of ω-6 ω-3, with synbiotic properties using dietary fiber, direct bifidobacteria bacterial concentrate and bifidogenic factors. A marketing study of consumer motivations and preferences when choosing new types of mayonnaise and mayonnaise sauces was performed and it was found that the mayonnaise products rangein the market and the network of restaurant establishments does not satisfy needs of consumers. There are not enough mayonnaise sauces on the market with healthy natural additives for health purposes, so developing new types of mayonnaise sauces enriched with natural additive is relevant and well-timed. The analysis of the fatty acid composition for sunflower, soybean, flax-seed and rape-seed oils was carried out; the applicability of using a sunflower and soybean refined deodorized oilsmixture to increase the biological effectiveness of emulsions was proved. The ratio of sunflower and soybean refined deodorized oil has been optimized (11:14) to ensure the optimal ratio (10:1) of polyunsaturated fatty acids of a range ω-6:ω-3. The feasibility of replacing acetic acid with milk, sand sugar with fructose in the formulation of mayonnaise sauces aimed at creating favorable conditions for bifidobacte-ria has been substantiated; as well as the skimmed milk powder – to whey protein concen-trate obtained by ultrafiltration in order to improve organoleptic characteristics and to in-crease the biological value of the finished product. Parameters for activation of monocultures and mixed cultures of bifidobacteria in fructose-enriched cheese pasteurized whey were experimentally determined and scientifi-cally substantiated. It has been proved that the introduction of 10 % whey fermented by monocultures or mixed cultures of bifidobacteria into mayonnaise sauce provides high probiotic properties of the target product and a long shelf life. The elements composition of mayonnaise sauce enriched with a complex of dietary fiber has been optimized. The mass fractions of a dry topinambur concentrate and the stabilization system were found to be 10.06 and 0.42 %, respectively, to obtain products with high organoleptic and normalized rheological indices. Under these terms, the inulin con-tent in emulsion fat systems makes 7.55 %. When consuming 20...30 g of a product with a mass fraction of 30 % fat produced based on such an emulsion fat system, the human body receives 15.1...22.6 % of the daily inulindemand. The efficiency of a thermal and mechanical treatment of mayonnaise paste and "crude" emulsion was checked. Sufficient efficiency of the selected modes for heat treat-ment of raw materials - temperature 60...65 °C, maturation 20...25 min for the solution of egg powder and "Hamulsion QNA" stabilizer, temperature 70...75 °C, maturation 20...25 min for the solution of whey proteins concentrate obtained by ultrafiltration, fruc-tose, "Noteo" topinambur concentrate and baking soda when using periodic action equip-ment; temperature 60...65 °C, maturation 20...25 min when using continuous action equipment. The performed studies testified to the fact that the heat treatment modesfor dry component solutions in existing mayonnaise sauce technologies do not require adjust-ments. It is experimentally proved that homogenization of "crude" emulsion according to the traditional modefor mayonnaise sauces with a mass fraction of 30 % fat (pressure 0.9...1.1 MPa, temperature 25...30 °C) provides a stable emulsion with a high dispersion degree of fat globules (35.3 %);herewith, the uniformity of dispersion is 96.3 %, agglom-eration is 26 %in the experimental sample of mayonnaise sauce. The quality indicators of developed mayonnaise sauces enriched with a biocorrec-torswere studied: organoleptic – taste and smell, texture and appearance, color; physico-chemical – acidity, emulsion stability; microbiological – the number of bifidobacteria and the presence of bacteria of the Escherichia coli group in 0.1 cm3. It was shown that all studied quality indicators of new emulsion products meet the requirements of regulatory documents, and the high viable bifidobacteria cells content ((3.0...5.1)×107 CFU/cm3) pro-vides their probiotic properties. The storage period for mayonnaise sauces enriched with a biocorrectors has been established, which is 90 days at a temperature of (4±2) °C with a relative air humidity of 85...90 %. Scientifically based recipes and the technology of mayonnaise sauces with a fat mass fraction of 30 % enriched with biocorrectors, using periodic equipment for restaurant establishments and two emulsion product technologies for oil and fat industry enterprises, using periodic and continuous equipment, have been developed. The developed technolo-gies for the mayonnaise sauce enriched with biocorrectors, with a mass fraction of 30 % fat, have been field tested in restaurant establishments and enterprises of the oil and fat in-dustry. Specifications have been developed for the product – TU 10.8-02071062-003:2016 and TSI. The chemical composition was studied, the energy value of the developed mayonnaise sauces was determined: for a mayonnaise sauce enriched with dietary fiber – 310.9 kcal; for a mayonnaise sauce enriched in dietary fiber and probiotics – 312.9 kcal. For the over-weightpeople, and those with cardiovascular and other systemic diseases, it is recommended to consume 20...30 g / day (as for high-fat mayonnaise), and for healthy people, the recom-mended dose of mayonnaise sauce can be increased up to 60...65 g per day. The economic ef-fect of introducing the developed technologies of mayonnaise sauces into the production makes 4,790.06...4,834.12 UAH per ton of product and 142,731.7 UAH for a year after be-ing introduced into the restaurant industry facilities. Comprehensive biomedical studies have shown that mayonnaise sauces produced using the developed innovative technologies are of sound quality, have a reduced calorie content, a balanced ratio of PUFA ω-3 and ω-6, normalize intestinal microflora, have increased digesti-bility, biological value and effectiveness, which gives reason to rank them as healthy food products.
Thesis for the degree of PhD in Engineering Science, major 05.18.16 – food technology. The thesis is devoted to the development of technologies for new mayonnaise sauc-es enriched with a biocorrectors, with a balanced PUFAratio of ω-6 ω-3, with synbiotic properties using dietary fiber, direct bifidobacteria bacterial concentrate and bifidogenic factors. A marketing study of consumer motivations and preferences when choosing new types of mayonnaise and mayonnaise sauces was performed and it was found that the mayonnaise products rangein the market and the network of restaurant establishments does not satisfy needs of consumers. There are not enough mayonnaise sauces on the market with healthy natural additives for health purposes, so developing new types of mayonnaise sauces enriched with natural additive is relevant and well-timed. The analysis of the fatty acid composition for sunflower, soybean, flax-seed and rape-seed oils was carried out; the applicability of using a sunflower and soybean refined deodorized oilsmixture to increase the biological effectiveness of emulsions was proved. The ratio of sunflower and soybean refined deodorized oil has been optimized (11:14) to ensure the optimal ratio (10:1) of polyunsaturated fatty acids of a range ω-6:ω-3. The feasibility of replacing acetic acid with milk, sand sugar with fructose in the formulation of mayonnaise sauces aimed at creating favorable conditions for bifidobacte-ria has been substantiated; as well as the skimmed milk powder – to whey protein concen-trate obtained by ultrafiltration in order to improve organoleptic characteristics and to in-crease the biological value of the finished product. Parameters for activation of monocultures and mixed cultures of bifidobacteria in fructose-enriched cheese pasteurized whey were experimentally determined and scientifi-cally substantiated. It has been proved that the introduction of 10 % whey fermented by monocultures or mixed cultures of bifidobacteria into mayonnaise sauce provides high probiotic properties of the target product and a long shelf life. The elements composition of mayonnaise sauce enriched with a complex of dietary fiber has been optimized. The mass fractions of a dry topinambur concentrate and the stabilization system were found to be 10.06 and 0.42 %, respectively, to obtain products with high organoleptic and normalized rheological indices. Under these terms, the inulin con-tent in emulsion fat systems makes 7.55 %. When consuming 20...30 g of a product with a mass fraction of 30 % fat produced based on such an emulsion fat system, the human body receives 15.1...22.6 % of the daily inulindemand. The efficiency of a thermal and mechanical treatment of mayonnaise paste and "crude" emulsion was checked. Sufficient efficiency of the selected modes for heat treat-ment of raw materials - temperature 60...65 °C, maturation 20...25 min for the solution of egg powder and "Hamulsion QNA" stabilizer, temperature 70...75 °C, maturation 20...25 min for the solution of whey proteins concentrate obtained by ultrafiltration, fruc-tose, "Noteo" topinambur concentrate and baking soda when using periodic action equip-ment; temperature 60...65 °C, maturation 20...25 min when using continuous action equipment. The performed studies testified to the fact that the heat treatment modesfor dry component solutions in existing mayonnaise sauce technologies do not require adjust-ments. It is experimentally proved that homogenization of "crude" emulsion according to the traditional modefor mayonnaise sauces with a mass fraction of 30 % fat (pressure 0.9...1.1 MPa, temperature 25...30 °C) provides a stable emulsion with a high dispersion degree of fat globules (35.3 %);herewith, the uniformity of dispersion is 96.3 %, agglom-eration is 26 %in the experimental sample of mayonnaise sauce. The quality indicators of developed mayonnaise sauces enriched with a biocorrec-torswere studied: organoleptic – taste and smell, texture and appearance, color; physico-chemical – acidity, emulsion stability; microbiological – the number of bifidobacteria and the presence of bacteria of the Escherichia coli group in 0.1 cm3. It was shown that all studied quality indicators of new emulsion products meet the requirements of regulatory documents, and the high viable bifidobacteria cells content ((3.0...5.1)×107 CFU/cm3) pro-vides their probiotic properties. The storage period for mayonnaise sauces enriched with a biocorrectors has been established, which is 90 days at a temperature of (4±2) °C with a relative air humidity of 85...90 %. Scientifically based recipes and the technology of mayonnaise sauces with a fat mass fraction of 30 % enriched with biocorrectors, using periodic equipment for restaurant establishments and two emulsion product technologies for oil and fat industry enterprises, using periodic and continuous equipment, have been developed. The developed technolo-gies for the mayonnaise sauce enriched with biocorrectors, with a mass fraction of 30 % fat, have been field tested in restaurant establishments and enterprises of the oil and fat in-dustry. Specifications have been developed for the product – TU 10.8-02071062-003:2016 and TSI. The chemical composition was studied, the energy value of the developed mayonnaise sauces was determined: for a mayonnaise sauce enriched with dietary fiber – 310.9 kcal; for a mayonnaise sauce enriched in dietary fiber and probiotics – 312.9 kcal. For the over-weightpeople, and those with cardiovascular and other systemic diseases, it is recommended to consume 20...30 g / day (as for high-fat mayonnaise), and for healthy people, the recom-mended dose of mayonnaise sauce can be increased up to 60...65 g per day. The economic ef-fect of introducing the developed technologies of mayonnaise sauces into the production makes 4,790.06...4,834.12 UAH per ton of product and 142,731.7 UAH for a year after be-ing introduced into the restaurant industry facilities. Comprehensive biomedical studies have shown that mayonnaise sauces produced using the developed innovative technologies are of sound quality, have a reduced calorie content, a balanced ratio of PUFA ω-3 and ω-6, normalize intestinal microflora, have increased digesti-bility, biological value and effectiveness, which gives reason to rank them as healthy food products.
Опис
Маковська, Т. В. Розробка технологій майонезних соусів, збагачених біокоректорами : автореф. дис. ... канд. техн. наук : спец. 05.18.16 "Технологія харчової продукції" / Маковська Тетяна Валентинівна ; наук. кер. Н. А. Ткаченко ; Одес. нац. акад. харч. технологій. - Одеса, 2019. - 21 с.
Ключові слова
майонезний соус, біокоректор, інулін, біфідобактерії, поліненасичені жирні кислоти, технологія, «груба» емульсія, пастеризація, гомогенізація, зберігання, mayonnaise sauce, biocorrector, inulin, bifidobacteria, polyunsaturated fatty acids, technology, crude emulsion, pasteurization, homogenization, storage