Розробка технологій напоїв і соусної продукції на основі горіхоплідної та насіннєвої сировини
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2018-11-09
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ОНАХТ
Анотація
Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.16 – технологія харчової продукції.
Дисертація присвячена науковому обґрунтуванню і розробці технологій харчової продукції зі збалансованим складом біологічно цінних речовин на основі горіхоплідної та насіннєвої сировини.
Встановлено та науково обґрунтовано технологічні параметри підготовки та переробки ядра волоського горіху з отриманням стійкої водно-горіхової дисперсії. Обґрунтовано доцільність використання насіння чіа у якості структуроутворювача харчових продуктів та джерела додаткових біологічно цінних речових. Запропоновано технологію комплексної переробки волоського горіху з отриманням горіхового молокоподібного напою, з розробкою горіхово-насіннєвих основ для приготування напоїв смузі з різними видами наповнювачів та соусної продукції.
Розроблені харчові продукти містять підвищену кількість есенційних жирних кислот, співвідношення омега-3 та омега-6 жирних кислот знаходиться на рівні 1:4 од. всі розроблені продукти містять не менше 30 % від денної норми вживання ПНЖК дорослою здоровою людиною.
Виконано комплекс робіт з розробки та затвердження нормативної документації ТУ та ТІ, що регламентують процес виробництва і патентування нової технології виробництва харчових продуктів. Нові технології впроваджено у діяльність закладів харчування Одеси – Центру оздоровчого харчування студентської молоді при профкомі Одеського національного політехнічного університету, ТОВ ХЕЛСФУД Пузата Хата, та ресторані IlDecameron, результати дослідження впроваджено у освітній процес кафедри Технології ресторанного і оздоровчого харчування ОНАХТ.
Диссертация для получения учёной степени кандидата технических наук по специальности 05.18.16 − технология пищевой продукции. Диссертация посвящена научному обоснованию и разработке технологий пищевой продукции со сбалансированным составом биологически ценных веществ на основе орехоплодного и семенного сырья. Установлены и научно обоснованы технологические параметры подготовки ядра грецкого ореха с получением устойчивой водно-ореховой дисперсии. Обоснована целесообразность использования семян чиа в качестве структурообразователя пищевых продуктов и источника дополнительных биологически ценных вещественных. Предложена технология комплексной переработки грецкого ореха с получением орехового молокообразного напитка, с разработкой орехово-семенных основ для приготовления напитков смузи и соусной продукции. Разработанные пищевые продукты содержат повышенное количество эссенциальных жирных кислот, соотношение омега-3 и омега-6 жирных кислот находится на уровне 1: 4 ед. Все разработанные продукты содержат не менее 30 % от дневной нормы потребления ПНЖК взрослым здоровым человеком. Выполнен комплекс работ по разработке и утверждению нормативной документации ТУ и ТИ, регламентирующие процесс производства и патентования новой технологии производства пищевых продуктов. Разработанные технологии внедрены в деятельность ресторанного хозяйства города Одесса – Центра оздоровительного питания студенческой молодежи при профкоме Одесского национального политехнического университета, ресторана ХЕЛСФУД Пузата Хата и ресторана IlDecameron, результаты исследования внедрены в образовательный процесс кафедры Технологии ресторанного и оздоровительного питания ОНАПТ.
Research thesis for an academic degree of the candidate of science in engineering – 05.18.16 – Food Technology. The thesis is dedicated to scientific rationale and development of technologies for nut and seed-based foods with balanced content of biologically valuable substances. The thesis contains an analysis of contemporary trends in production of wholesome foods based on plant products and emulsion-type products, identifies key methods for improvement and diversification of the range of healthy foods. The author dwells on the problem of the limited range of healthy foods with balanced content of polyunsaturated fatty acids, studies practices in production of emulsion-type products, such as non-alcoholic beverages and sauces, identifies key methods for production of emulsion-type plant-based products with balanced content of polyunsaturated fatty acids. The author has proved viability of use of walnut kernels and chia seeds as a raw material for production of healthy foods for catering facilities, validated feasibility of development and use of multipurpose food base for production of nut-based non-alcoholic beverages and sauces, and performed a comprehensive research of the used raw material and end products. By experiment the author has identified optimum wet heat treatment modes for further use of walnut kernels as a component in emulsion-type foods. The thesis contains an analysis of possibility of preprocessing nuts by a short-time high-temperature treatment and by a long-term water soaking method at an ambient temperature followed by wet heat treatment at a boiling water temperature. It has been established that at 200 °С fatty acid content of nuts deteriorates and optimum ratio of omega-3 and omega-6 polyunsaturated fatty acids changes. The thesis proves that wet heat treatment has an effect on organoleptic and rheological properties of the product. Under the impact of long-term soaking of walnut kernels in water its structure becomes almost 18 times less strong, which has a positive effect on further crushing of nuts and extraction of soluble substances. Decrease of water duty down to 1:5 improves organoleptic properties of the suspension but the end product is too dense. By applying mathematical modelling of suspension production based on experimental data it has been established that optimum raw material/water ratio is 1:7 water duty. It has been proved that in order to receive a nut-based product with necessary physicochemical and rheological properties it is feasible to make a colloid solution of walnut kernels by double crushing in water medium using a blender with power capacity of 900 W and more for 300 s with 30 minute long soaking in-between crushing phases at ambient temperature. Chia seeds, widely popular among western nutrition experts, have been used in the study. Comparative analysis of the chemical composition, water absorption and water binding capacity of chia seeds and flaxseeds has been performed. It has been established that chia seeds outreach flaxseeds by far in terms of omega-3 fatty acids, vitamins and minerals content. Chia seeds have better water absorption capacity. When soaked, its weight grows 10 – 12 times, unlike flaxseeds, the weight of which grows only 3 – 4 times. Water binding capacity of chia seeds is due to a gel layer forming around each chia seed, which does not deteriorate during storage. According to data obtained, it is feasible to use chia seeds as a structure-forming agent. Use of chia seeds does not only improve nutrient, biological and physiological values of foods, but also enables to make products with specific rheological properties. Based on theoretical and experimental studies a range of foods has been developed containing walnut suspension in water and solid residue remained after filtering thereof as a multipurpose base. The author has developed technologies and formulations of a nut-based beverage, 9 formulations of smoothies based on fruit, berries and vegetables, as well as a multipurpose base for making sauces and a green nut sauce for catering facilities. Such multipurpose bases enable to make foods with balanced fatty acid content complying with FAO/WHO guidelines to omega-3/omega-6 fatty acid ratio at the level of 1:4 units. Study of microbiological values of the beverage shows that it should be stored at 0 – 6 °С for 3 days maximum. Longer storage leads to development of moulds and yeasts. Viscosity and stability of the food system remain the same for 24 hours of storage. Nut and seed-based smoothies contain minimum 2,58 g polyunsaturated fatty acids in the end product and provide 30% of the required daily intake of these essential nutrients. Paste-like fat base for making sauces has been developed, containing walnut kernels or solid residue remaining after making walnut-based beverage, i.e. processed raw materi-al, chia seeds, water and olive oil. Depending on ingredient variety fat base contains 3,8 g protein, 27 g fats and 6,4 g carbohydrates, its energy value being 320 kcal. Fatty ac-id content of the multipurpose paste-like fat base is characterized by increased content of mono- and polyunsaturated fatty acids, omega-3/omega-6 fatty acid ratio being 1:3,97. Multipurpose fat base, obtained as a result of comprehensive processing of walnuts (not pine nuts used in a classic Pesto recipe) has been used for making a classic Pesto sauce. A set of specifications and standard operating procedures governing production and patenting of the new food technology has been developed and approved. New technologies have been implemented in catering facilities in Odessa, Students Healthy Food Centre at the trade union committee of the Odessa National Polytechnic University, Puzata Khata and restaurant at IlDecameron. Research results have been included into educational process at the sub-department of restaurant and healthy food technologies of the Odessa National Academy of Food Technologies.
Диссертация для получения учёной степени кандидата технических наук по специальности 05.18.16 − технология пищевой продукции. Диссертация посвящена научному обоснованию и разработке технологий пищевой продукции со сбалансированным составом биологически ценных веществ на основе орехоплодного и семенного сырья. Установлены и научно обоснованы технологические параметры подготовки ядра грецкого ореха с получением устойчивой водно-ореховой дисперсии. Обоснована целесообразность использования семян чиа в качестве структурообразователя пищевых продуктов и источника дополнительных биологически ценных вещественных. Предложена технология комплексной переработки грецкого ореха с получением орехового молокообразного напитка, с разработкой орехово-семенных основ для приготовления напитков смузи и соусной продукции. Разработанные пищевые продукты содержат повышенное количество эссенциальных жирных кислот, соотношение омега-3 и омега-6 жирных кислот находится на уровне 1: 4 ед. Все разработанные продукты содержат не менее 30 % от дневной нормы потребления ПНЖК взрослым здоровым человеком. Выполнен комплекс работ по разработке и утверждению нормативной документации ТУ и ТИ, регламентирующие процесс производства и патентования новой технологии производства пищевых продуктов. Разработанные технологии внедрены в деятельность ресторанного хозяйства города Одесса – Центра оздоровительного питания студенческой молодежи при профкоме Одесского национального политехнического университета, ресторана ХЕЛСФУД Пузата Хата и ресторана IlDecameron, результаты исследования внедрены в образовательный процесс кафедры Технологии ресторанного и оздоровительного питания ОНАПТ.
Research thesis for an academic degree of the candidate of science in engineering – 05.18.16 – Food Technology. The thesis is dedicated to scientific rationale and development of technologies for nut and seed-based foods with balanced content of biologically valuable substances. The thesis contains an analysis of contemporary trends in production of wholesome foods based on plant products and emulsion-type products, identifies key methods for improvement and diversification of the range of healthy foods. The author dwells on the problem of the limited range of healthy foods with balanced content of polyunsaturated fatty acids, studies practices in production of emulsion-type products, such as non-alcoholic beverages and sauces, identifies key methods for production of emulsion-type plant-based products with balanced content of polyunsaturated fatty acids. The author has proved viability of use of walnut kernels and chia seeds as a raw material for production of healthy foods for catering facilities, validated feasibility of development and use of multipurpose food base for production of nut-based non-alcoholic beverages and sauces, and performed a comprehensive research of the used raw material and end products. By experiment the author has identified optimum wet heat treatment modes for further use of walnut kernels as a component in emulsion-type foods. The thesis contains an analysis of possibility of preprocessing nuts by a short-time high-temperature treatment and by a long-term water soaking method at an ambient temperature followed by wet heat treatment at a boiling water temperature. It has been established that at 200 °С fatty acid content of nuts deteriorates and optimum ratio of omega-3 and omega-6 polyunsaturated fatty acids changes. The thesis proves that wet heat treatment has an effect on organoleptic and rheological properties of the product. Under the impact of long-term soaking of walnut kernels in water its structure becomes almost 18 times less strong, which has a positive effect on further crushing of nuts and extraction of soluble substances. Decrease of water duty down to 1:5 improves organoleptic properties of the suspension but the end product is too dense. By applying mathematical modelling of suspension production based on experimental data it has been established that optimum raw material/water ratio is 1:7 water duty. It has been proved that in order to receive a nut-based product with necessary physicochemical and rheological properties it is feasible to make a colloid solution of walnut kernels by double crushing in water medium using a blender with power capacity of 900 W and more for 300 s with 30 minute long soaking in-between crushing phases at ambient temperature. Chia seeds, widely popular among western nutrition experts, have been used in the study. Comparative analysis of the chemical composition, water absorption and water binding capacity of chia seeds and flaxseeds has been performed. It has been established that chia seeds outreach flaxseeds by far in terms of omega-3 fatty acids, vitamins and minerals content. Chia seeds have better water absorption capacity. When soaked, its weight grows 10 – 12 times, unlike flaxseeds, the weight of which grows only 3 – 4 times. Water binding capacity of chia seeds is due to a gel layer forming around each chia seed, which does not deteriorate during storage. According to data obtained, it is feasible to use chia seeds as a structure-forming agent. Use of chia seeds does not only improve nutrient, biological and physiological values of foods, but also enables to make products with specific rheological properties. Based on theoretical and experimental studies a range of foods has been developed containing walnut suspension in water and solid residue remained after filtering thereof as a multipurpose base. The author has developed technologies and formulations of a nut-based beverage, 9 formulations of smoothies based on fruit, berries and vegetables, as well as a multipurpose base for making sauces and a green nut sauce for catering facilities. Such multipurpose bases enable to make foods with balanced fatty acid content complying with FAO/WHO guidelines to omega-3/omega-6 fatty acid ratio at the level of 1:4 units. Study of microbiological values of the beverage shows that it should be stored at 0 – 6 °С for 3 days maximum. Longer storage leads to development of moulds and yeasts. Viscosity and stability of the food system remain the same for 24 hours of storage. Nut and seed-based smoothies contain minimum 2,58 g polyunsaturated fatty acids in the end product and provide 30% of the required daily intake of these essential nutrients. Paste-like fat base for making sauces has been developed, containing walnut kernels or solid residue remaining after making walnut-based beverage, i.e. processed raw materi-al, chia seeds, water and olive oil. Depending on ingredient variety fat base contains 3,8 g protein, 27 g fats and 6,4 g carbohydrates, its energy value being 320 kcal. Fatty ac-id content of the multipurpose paste-like fat base is characterized by increased content of mono- and polyunsaturated fatty acids, omega-3/omega-6 fatty acid ratio being 1:3,97. Multipurpose fat base, obtained as a result of comprehensive processing of walnuts (not pine nuts used in a classic Pesto recipe) has been used for making a classic Pesto sauce. A set of specifications and standard operating procedures governing production and patenting of the new food technology has been developed and approved. New technologies have been implemented in catering facilities in Odessa, Students Healthy Food Centre at the trade union committee of the Odessa National Polytechnic University, Puzata Khata and restaurant at IlDecameron. Research results have been included into educational process at the sub-department of restaurant and healthy food technologies of the Odessa National Academy of Food Technologies.
Опис
Степанова, В. С. Розробка технологій напоїв і соусної продукції на основі горіхоплідної та насіннєвої сировини [Текст] : автореф. дис. ... канд. техн. наук : спец. 05.18.16 "Технологія харчової продукції" / Степанова Вікторія Сергіївна ; наук. кер. А. К. Д’яконова ; Одес. нац. акад. харч. технологій. - Одеса : ОНАХТ, 2018. - 23 с.
Ключові слова
продукти здорового харчування, емульсійні продукти, поліненасичені жирні кислоти, ядрo волоського горіху, насіння чіа, напій, соус, універсальна основа, продукты здорового питания, эмульсионные продукты, полиненасыщенные жирные кислоты, ядрo грецкого ореха, семена чиа, напиток, универсальная основа, healthy foods, emulsion-type products, polyunsaturated fatty acids, walnut kernels, chia seeds, beverage, sauce, multipurpose base