USE OF GELATIN OF DIFFERENT ORIGIN IN THE TECHNOLOGY OF FINISHING CONFECTIONERIES SEMI-FINISHED PRODUCTS
WCOHZI
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.03.009Keywords:
finishing confectionery semi-finished products, mirror jelly glaze, caramel cream, gelatin, thickener.Abstract
The expansion of the range and the creation of products using modern ingredients is an actual direction in the development of the confectionery industry. The purpose of the work is the development of recipes and technology for confectionery finishing semi-finished products - mirror jelly glaze and caramel cream using thickeners of various nature. In the course of the study, samples of mirror jelly glaze, caramel cream made using gelatin from collagen-containing raw materials of animal and fish origin, protein-polysaccharide composite consistency regulator were obtained and analyzed. Analytical, standard and special research methods are used in the work. Organoleptic indicators were assessed using the scoring and descriptor-profile method of organoleptic analysis. Sensory profiles and possible product inconsistencies are drawn up using generally accepted and standard terms. A comprehensive assessment of the quality was carried out by qualimetric methods. It has been established that for the production of mirror jelly glaze it is rational to introduce the following concentrations of thickeners: animal gelatin of the P-200 brand - 2.0%; fish gelatin - 2.0%.The use of gelatin in the proposed dosages forms a glossy surface of a mirror jelly glaze. Composite consistency regulator gelatin:agar in a ratio of 9:1 allows to reduce the stickiness of the mirror glaze and increase the rate of its solidification on the surface of the confectionery product. It is advisable to introduce animal gelatin at a concentration of 1.5%, fish gelatin - 2.0% into a creamy caramel cream, at these values a cream of delicate consistency is formed with high rates of uniformity, whipping and splendor. Studies of the physicochemical and microbiological parameters of the obtained products were carried out. Regulated organoleptic indicators of the quality of finishing semi-finished products have been developed. The integral indicator of the competitiveness of the developed products is 94-98%.
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