DEVELOPMENT OF A MODEL OF TECHNOLOGICAL SYSTEM OF SEMI-FINISHED PRODUCTS WITH EMULSION PASTE STRUCTURE

Nataliya Grynchenko, Daria Tyutyukova, Pavlo Pyvovarov, Оleksandr Nagornyi

Abstract


There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is prospective to use cheese-milk mixtures, based on decalcified milk raw materials at the expanse of the increased content of soluble protein. It was proved, that the use of decalcified milk raw materials results in raising the emulsifying power of systems and also in increasing indices of aggregative and kinetic stability. There was determined the aim of the study that is in elaborating a model of the technological system of semi-products with the emulsion paste structure. There was substantiated the expedience of using methods of system analysis at modeling the technological system of semi-products with the emulsion paste structure. There was designed the model of new products using the hierarchy of subsystems by levels. The aim of functioning of each separate subsystem was determined. Connections between separate elements of the system were assessed, internal and intersystem flows between them were analyzed. The influence of separate subsystems on formation of qualitative parameters of a final product was established. There were elaborated the way of forming the assortment of culinary and confectionary products based on semi-products with the emulsion paste structure. It was demonstrated, that depending on a fat content, new semi-products may be used in technologies of cold dishes and snacks, dessert products, hot dishes of sour milk cheese, confectionary products (especially, baked and dressing semi-products) and sauce group of products. Technological advantages of using developed semi-products were presented.


Keywords


model of technological system; decalcified milk raw material; semi-product; emulsion paste structure; cheese-milk mixture; kinetic and aggregative stability

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References


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DOI: http://dx.doi.org/10.21303/2504-5695.2018.00613

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