Нутовая мука в рецептуре конфет

485644-3Цена продукции — один из основных факторов её конкурентоспособности. Поэтому актуальной задачей создания новых технологий яв­ляется снижение себестоимости разрабатываемой продукции.

Укрхлебсервис в своей научной и практической деятельности осо­бое внимание уделяет развитию производства кондитерских из­делий, улучшению структуры ас­сортимента, созданию ресурсо­сберегающих технологий за счет использования нетрадиционных видов сырья, которые повышают эффективность производства.

В последние ГОДЫ одним из направлений работы лабора­тории является разработка технологий производства кон­фет с корпусами из желейных и пралиновых масс из отечес­твенного сырья горохового окисленного крахмала и муки из бобовой культуры нута.

Традиционно, в качестве студнеобразователя в произ­водстве желейных конфет ис­пользуют импортное дорогосто­ящее сырье пектин и агар-агар. В производстве конфет с пралиновыми корпусами широко используют различные виды орехов, которые являются тоже импортным сырьем.

При производстве желейных конфет в условиях поточно-механизированного производства, где время охлаждения корпусов конфет лимитировано, важным является продолжительность студнеобразования и получение прочных корпусов. Это в значи­тельной степени зависит от кон­центрации окисленного крахма­ла в рецептуре желейных кон­фетной массы и его прочнос­тных характеристик.

Было установлено, что изде­лия, приготовленные на окислен­ных крахмалах, быстро «старе­ют». При этом структура корпуса становится крахмалистой. В раз­работанной технологии конфет с желейными корпусами ис­пользуют композицию студнеобразователей окисленного го­рохового крахмала и агар-ага­ра, превалирующую часть в ко­торой составляет отечествен­ный окисленный крахмал. Но­вая технологическая схема про­изводства желейных конфет от­личается от традиционного спо­соба порядком загрузки сырья, что обеспечивает получение из­делий высокого качества.

Данную технологию осущест­вляют на действующем в про­мышленности оборудовании. Эко­номический эффект от исполь­зования комплекса студнеобразователей составляет почти 5 тыс. гривен на 1 т изделий.

Актуальной является и разра­ботка института технология кон­фет с корпусами из масс типа пралине с использованием муки из бобовой культуры нута. Нут является ценным отечествен­ным продуктом питания. Он ус­тупает орехам по содержанию жира, но превосходит орехи, арахис и другие бобовые культу­ры по содержанию белка. В сво­ем составе содержит незамени­мые аминокислоты, превосходит указанные культуры по содержа­нию отдельных минеральных со­лей. Например, селена, которого нет ни в орехах, ни в бобовых культурах, но очень нужного для организма человека.

Кроме того, мука из нута об­ладает жироудерживающей способностью, которая сос­тавляет 118 %. Корпуса конфет из масс пралине содержат от 26 до 48 % жира. Многие рецептуры содержат большое количество орехового жира, что осложняет ведение технологического процесса, особенно в летнее время года. Использование муки из нута в производстве конфетных масс пралине стабилизирует процесс их производства. Изделия получают высокое качество за счет адсорбции  жира мукой, что препятствует его вытеканию из изделий. Выход продукции возрастает на 12-15 %, сокращаются возвратные отходы на 5 %.

Введение в рецептуру конфет нутовой муки, которая имеет высокую пищевую ценность, позволяет сочетать различные виды белков. Они образуют активные в биологическом отношении аминокислотные комплексы, которые обеспечивают полноценность и изделия хорошо усваи­ваются. Данную технологию осуществляют на действующем в промышленности оборудовании.

На основании проведенных исследований разработано нормативно-техническую документацию (рецептуру и технологическую инструкцию). Экономический эффект при использовании нутовой муки производстве конфет из масс пралине и типа пралине составляет почти 8 тыс. гривен — 1 т изделия. Так как нутовая мука обладает высокой пищевой и биологической ценностью, её используют при производстве изделий профилактического назначения.

Таким образом, использование названных видов сырья в производстве кондитерских изделий позволяет увеличить выпуск продукции за счет сокращения возвратных отходов и стабилизации процесса структурообразования, снизить себестоимость изделий, расширить ассортимент.

 

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