IMPROVEMENT OF MARSHMALLOW PRODUCTION METHOD WITH THE USE OF HOMOGENEOUS APPLE PASTE ON THE BASIS OF FRUITS OF SMALL-FRUITED APPLE TREES

MCTCBJ

Abstract

Pastila-marmalade products have a colloidal-disperse structure, so the problem of its stabilization is relevant Today, food products are designed not only to satisfy hunger and provide the necessary nutrients, but also to prevent nutrition-related diseases. In this regard, the study of functional-technological potential of homogeneous apple paste from the fruits of small fruit yab-lons in terms of its influence on the quality and freshness preservation period of pastilomarmeladnyh products is relevant. The use of semi-finished products in the technology of production of high-quality food products is one of the main directions. Marshmallow is an aerated confectionery product, which can be produced in various shapes, sizes and textural properties depending on the expected characteristics of the final product and consumer demand. The use of fruit and fruit paste semifinished products in the diet will eliminate seasonality in the use of natural functional products by the population. The aim of the work is to improve the method of marshmallow production with the use of homogeneous apple paste on the basis of fruits of small-fruited apple trees obtained by microwave processing. The object of research are experimental samples of marshmallow mass on the basis of homogeneous apple paste. As the main raw material for the production of homogeneous apple paste were chosen fruits of small-fruited apple trees with a high content of pectin substances growing on the territory of the Krasnoyarsk region. Replacement of apple puree in marshmallow recipe with homogeneous apple paste allows to control, predict the nutritional value, formed consistency and reduce the drying time of the product due to the high content of solids in homogeneous apple paste. Improvement of the method of marshmallow production with the use of homogeneous apple paste is carried out according to the technology specified in the patent of the Russian Federation № 821727. Taking into account the obtained results of experimental studies, confirms that the choice of fruit and fruit semi-finished product in the form of homogeneous apple paste is very important from the point of view of modification of product properties.