Розробка технології овочевих десертів на основі білих коренів
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2019-12-20
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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 технології десер-тів на основі білих коренів.
У роботі наведено аналіз сучасних тенденцій з виробництва солодких страв на основі сировини рослинного походження, визначено основні шляхи удосконалення та розширення асортименту «здорових» десертів. Розглянуто практичний досвід виробництва солодких страв. Доведено перспективність використання коріння селери та пастернаку у якості сировини для виробництва десертів у закладах ресторанного господарства. Обґрунтовано доцільність розроблення і використання пряно-ароматичної рослинної сировини, а саме білих коренів, проведено комплексні дослідження сировини у сортовому розрізі і на підставі теоретичних та експериментальних досліджень розроблено технології комплексної переробки коріння селери та пастернаку; технології десертів в асортименті.
Дисертаційна робота виконана згідно з держбюджетною тематикою науково-дослідних робіт Одеської національної академії харчових технологій «Розробка технології овочевих десертів на основі білих коренів» за № держреєстрації 0114U004684.
Розроблено проекти нормативної документації (тимчасові технологічні картки) на овочеві десерти на основі білих коренів. Новизна прийнятих технологічних рішень захищена 4 патентами на корисну модель. Технологія виготовлення десертів на основі коріння селери та пастернаку пройшла апробацію на двох підприємствах міста Одеса. Результати досліджень впроваджено у освітній процес кафедри технології ресторанного і оздоровчого харчування ОНАХТ.
Thesis for a Candidate of Science Degree in Specialty 05.18.16 - Food Technology. The dissertation is devoted to the scientific substantiation and development of technology of desserts based on white roots. The paper analyzes the current trends in the production of sweet foods based on raw materials of vegetable origin, identifies the main ways to improve and expand the range of "healthy" desserts. Practical experience of sweet food production is considered. Prospects for using celery and parsnip roots as raw material for dessert production in restaurant establishments have been proved. The expediency of development and use of spicy-aromatic vegetable raw materials, namely white roots, substantiated the complex research of raw materials in the section by section and based on theoretical and experimental studies, developed technologies for complex processing of celery and parsnip roots; technology of desserts in the range. The technological properties and chemical composition of white roots in the sort section were investigated. It is confirmed that the chemical composition and organoleptic characteristics of white roots depend on the sort characteristics. The highest mass fractions of L-ascorbic acid, thiamine, riboflavin in celery sorts Diamant (8.14 mg /100g, 0.051mg /100 g, 0.083 mg /100 g respectively), parsnip – Student (14.6 mg /100 g, 0.112 mg /100 g, 0.089 mg / 100 g, respectively), dietary fiber in celery sorts Diamant (2.1 g / 100g), parsnip Student (4.78 g / 100 g). As for technological properties: average weight, pulp color, root length and shape, yield after cleaning - the best sorts were Diamant and Student, which were recommended for the production of desserts. Oxidation processes occurring in raw materials at the initial stage of processing are an impediment to the mass production of white root food. In addition, existing methods of pre-treatment of white roots are quite long and affect changes in the organoleptic char-acteristics of foods. Therefore, the development of dessert production technologies took into account the character of the biochemical reactions occurring in the primary raw mate-rial during its technological processing, loss of useful substances and changes in organo-leptic properties. The change in the activity of the enzyme (peroxidase, polyphenol oxidase, ascorbate oxidase) and loss of L-ascorbic acid were investigated in the white roots at different ther-mal capabilities: blanching in boiling water, steam and microwave currents. It was estab-lished that the best way to pre-treatment of white roots is microwave currents, which lasts for 1 min at a power of 650 W with minimal loss of L-ascorbic acid. Such processing is deliered by semi-finished product without significant change of color. In pre-prepared root crops, the activity of peroxidase, polyphenoloxidase and ascorbatoxidase in the celery root decreased by 87.5, 87.0 and 63.7% respectively, in parsnip root - by 37.1, 87.3 and 65.1, respectively. Gas chromatographic analysis of fresh and after microwave treatment celery and parsnip root was conducted to determine aromatic substances. It is established that most of the volatile compounds of white roots are mono-, sesqui-, diterpenes and their derivatives. It is found that the main aromatic substances of celery root are terpene hydrocarbons - limonene, β-selenin, trans-ocimene, mirzen. It has been investigated that myristicin is the main component that forms the aroma of fresh and processed micro-wave parsnip. Also there are three isomers of azaron in the root of the pastern, the total content of which is 10.18% of the amount. The variation of the aroma of white roots during different culinary processing was investigated. When comparing average values of raw flavor and blanching aroma, it is found that this value decreases significantly after blanching (almost 2 times). The highest number of aroma was observed in fresh raw material and after microwave treatment. On the basis of theoretical and experimental researches confitures from white roots and creams have been developed; candy from celery root and parsnip, as well as jelly based on celery root juice - "Spicy", "Original", "Special" creams have been developed. The optimal composition of ready-made jams on the basis of celery root, using car-rots, beetroot and lemon peel was determined for the generalized organoleptic evaluation. Mathematical models have been constructed for this purpose, which adequately describe the dependence of organoleptic indicators of the jam quality on the mass fractions of their main components. The amount of the main plant component - celery, which ranges from 26.3 to 35.8%, has been established. Physicochemical and organoleptic quality indices of all desserts were analyzed. Investigations of physicochemical properties and tasting evaluation confirmed their high quality and original organoleptic properties. On the basis of microbiological studies, the term and storage conditions of the de-veloped desserts were determined. It is recommended to store jams and candied fruits for up to 3 months at a temperature not exceeding 25 °C; shelf life for confectionery based creams is 24 hours (at 2…6 °C), for 36 hours (at 2…6 °C). Longer shelf life has been shown to impair taste. The investigated microbiological indicators of desserts testify to their safety and confirm the feasibility of their production in restaurant establishments. The dissertation work is carried out in accordance with the state budget theme of re-search works of the Odessa National Academy of Food Technologies "Development of technology of vegetable desserts on the basis of white roots" at the state registration num-ber 0114U004684. Drafts of normative documentation (temporary technological cards) for vegetable desserts based on white roots have been developed. The novelty of technological decisions is protected by 4 patents for utility model. The technology of making desserts based on celery root and parsnip has been tested at two enterprises in the city of Odessa. The results of the research were implemented in the educational process of the ONAFT Restaurant and Wellness Technology Chair.
Thesis for a Candidate of Science Degree in Specialty 05.18.16 - Food Technology. The dissertation is devoted to the scientific substantiation and development of technology of desserts based on white roots. The paper analyzes the current trends in the production of sweet foods based on raw materials of vegetable origin, identifies the main ways to improve and expand the range of "healthy" desserts. Practical experience of sweet food production is considered. Prospects for using celery and parsnip roots as raw material for dessert production in restaurant establishments have been proved. The expediency of development and use of spicy-aromatic vegetable raw materials, namely white roots, substantiated the complex research of raw materials in the section by section and based on theoretical and experimental studies, developed technologies for complex processing of celery and parsnip roots; technology of desserts in the range. The technological properties and chemical composition of white roots in the sort section were investigated. It is confirmed that the chemical composition and organoleptic characteristics of white roots depend on the sort characteristics. The highest mass fractions of L-ascorbic acid, thiamine, riboflavin in celery sorts Diamant (8.14 mg /100g, 0.051mg /100 g, 0.083 mg /100 g respectively), parsnip – Student (14.6 mg /100 g, 0.112 mg /100 g, 0.089 mg / 100 g, respectively), dietary fiber in celery sorts Diamant (2.1 g / 100g), parsnip Student (4.78 g / 100 g). As for technological properties: average weight, pulp color, root length and shape, yield after cleaning - the best sorts were Diamant and Student, which were recommended for the production of desserts. Oxidation processes occurring in raw materials at the initial stage of processing are an impediment to the mass production of white root food. In addition, existing methods of pre-treatment of white roots are quite long and affect changes in the organoleptic char-acteristics of foods. Therefore, the development of dessert production technologies took into account the character of the biochemical reactions occurring in the primary raw mate-rial during its technological processing, loss of useful substances and changes in organo-leptic properties. The change in the activity of the enzyme (peroxidase, polyphenol oxidase, ascorbate oxidase) and loss of L-ascorbic acid were investigated in the white roots at different ther-mal capabilities: blanching in boiling water, steam and microwave currents. It was estab-lished that the best way to pre-treatment of white roots is microwave currents, which lasts for 1 min at a power of 650 W with minimal loss of L-ascorbic acid. Such processing is deliered by semi-finished product without significant change of color. In pre-prepared root crops, the activity of peroxidase, polyphenoloxidase and ascorbatoxidase in the celery root decreased by 87.5, 87.0 and 63.7% respectively, in parsnip root - by 37.1, 87.3 and 65.1, respectively. Gas chromatographic analysis of fresh and after microwave treatment celery and parsnip root was conducted to determine aromatic substances. It is established that most of the volatile compounds of white roots are mono-, sesqui-, diterpenes and their derivatives. It is found that the main aromatic substances of celery root are terpene hydrocarbons - limonene, β-selenin, trans-ocimene, mirzen. It has been investigated that myristicin is the main component that forms the aroma of fresh and processed micro-wave parsnip. Also there are three isomers of azaron in the root of the pastern, the total content of which is 10.18% of the amount. The variation of the aroma of white roots during different culinary processing was investigated. When comparing average values of raw flavor and blanching aroma, it is found that this value decreases significantly after blanching (almost 2 times). The highest number of aroma was observed in fresh raw material and after microwave treatment. On the basis of theoretical and experimental researches confitures from white roots and creams have been developed; candy from celery root and parsnip, as well as jelly based on celery root juice - "Spicy", "Original", "Special" creams have been developed. The optimal composition of ready-made jams on the basis of celery root, using car-rots, beetroot and lemon peel was determined for the generalized organoleptic evaluation. Mathematical models have been constructed for this purpose, which adequately describe the dependence of organoleptic indicators of the jam quality on the mass fractions of their main components. The amount of the main plant component - celery, which ranges from 26.3 to 35.8%, has been established. Physicochemical and organoleptic quality indices of all desserts were analyzed. Investigations of physicochemical properties and tasting evaluation confirmed their high quality and original organoleptic properties. On the basis of microbiological studies, the term and storage conditions of the de-veloped desserts were determined. It is recommended to store jams and candied fruits for up to 3 months at a temperature not exceeding 25 °C; shelf life for confectionery based creams is 24 hours (at 2…6 °C), for 36 hours (at 2…6 °C). Longer shelf life has been shown to impair taste. The investigated microbiological indicators of desserts testify to their safety and confirm the feasibility of their production in restaurant establishments. The dissertation work is carried out in accordance with the state budget theme of re-search works of the Odessa National Academy of Food Technologies "Development of technology of vegetable desserts on the basis of white roots" at the state registration num-ber 0114U004684. Drafts of normative documentation (temporary technological cards) for vegetable desserts based on white roots have been developed. The novelty of technological decisions is protected by 4 patents for utility model. The technology of making desserts based on celery root and parsnip has been tested at two enterprises in the city of Odessa. The results of the research were implemented in the educational process of the ONAFT Restaurant and Wellness Technology Chair.
Опис
Голінська, Я. А. Розробка технології овочевих десертів на основі білих коренів : автореф. дис. ... канд. техн. наук : спец. 05.18.16 "Технологія харчової продукції" / Голінська Яна Андріївна ; наук. кер. І. Р. Біленька ; Одес. нац. акад. харч. технологій. - Одеса, 2019. - 20 с.
Ключові слова
коріння селери, коріння пастернаку, активність ферментів, обробка НВЧ струменем, десерт, желе, крем, конфітюр, розширення асортименту, celery roots, parsnip roots, enzyme activity, microwave processing, dessert, jelly, cream, jams, assortment expansion