含糖量低的面粉糖果产品的研制

A. Tumashov, A. S. Gavrilov, O. Chugunova, O. Bulygina
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引用次数: 0

摘要

寻找非糖性质的同等调味糖替代品是面粉糖果制品技术发展的迫切方向。在研究过程中,研制出了姜饼配方,用15%的甘油三氯蔗糖溶液部分替代处方糖,这与传统面粉糖果产品的感官特征(味道、气味、质地)最接近。在专家的参与下,对姜饼编码原型的感官评价结果表明,与对照样品相比,糖浓度降低25%不会导致感官参数的统计显著变化。代替30%以上的糖会增加面团的可塑性,使加药机制的操作复杂化;同时,产品的味道会发生变化(这些变化会在品尝评估时记录下来);它们的稠度变得更大。在研究过程中,证实了姜饼在贮藏过程中定量和定性的稳定性。含糖量为25%的姜饼实验样品在贮藏90 d后,GOST建立的各项指标均保持不变,无统计学意义的变化。在制作面团过程中,三氯蔗糖的分解率为0.1%,在烘焙过程中为2.6%,在储存120天期间为6.7%(装载产品)。开发的配方使企业能够扩大含糖量降低的糖果产品范围。
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Development of flour confectionery products with reduced sugar content
The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development of the technology of flour confectionery products. In the course of research, a gingerbread recipe has been developed with a partial replacement of the prescription sugar with a 15 % solution of sucralose in glycerin, which most closely correspond to the organoleptic characteristics (taste, smell, texture) of traditional flour confectionery products. The results of the organoleptic evaluation of coded prototypes of gingerbread with the involvement of experts have shown that a decrease in sugar concentration by 25 % does not lead to a statistically significant change in organoleptic parameters in comparison with control samples. Substitution of more than 30 % sugar leads to an increase in the plasticity of the dough complicating the operation of the dosing mechanisms; at the same time, the taste of the products changes (these changes are noted during the tasting assessment); their consistency becomes denser. In the process of research, the stability of the quantitative and qualitative properties of gingerbread during storage has been proved. Experimental samples of gingerbread with 25 % reduced sugar content retain all the indicators established by GOST for their storage for 90 days without statistically significant changes. The decomposition of sucralose in the manufacture of the dough is 0.1 %, in the baking process - 2.6 %, during storage for 120 days - 6.7 % (of the loaded product). The developed recipe allows enterprises to expand the range of confectionery products with reduced sugar content.
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发文量
27
审稿时长
5 weeks
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