Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development

The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing.Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing.There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %.The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively.The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively

Research of Recipe Components Influence on the Properties of Dairy-protein Mashes for Semi-finished Products

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moisture-retaining power of mashes and found out a significant influence of potato fiber in the amount from 0.5 % to 2.0 % on characteristics. A tendency has been observed to a decrease in the above-indicated values with the addition of 10 % of white sugar in all model samples. It was found that egg mélange also reduced the moisture-retaining power of mashes by 13.5±0.6 % and effective viscosity by 76.0±1.4 Pa·s on average, but there was the opposite effect at heat treatment of semi-finished products.Taking into account the overall influence of all components, it is rational to add 1.5 % of "Potex" and 10 % of sugar and 10 % of egg mélange to the cottage cheese (instead of wheat flour).According to the indicators of water activity (аw) in milk-protein mashes, we found that the addition of potato fiber in the above amounts reduced the specified indicator from 0.961 to 0.952. аw was at the level of 0.964 in the control mash with wheat flour. Binding of water occurred at the activation of aqueous systems of milk-protein mashes and spoilage processes slowed down.The influence of various heat treatment (frying at temperature of (155±5 °С) and baking (185±5 °С) on qualimetric indicators of semi-finished products has been established. We observed the smallest weight losses in the sample with 2.0 % of potato fiber. They were 4.3±0.2 % and 6.2±0.1 %, respectively. The study results confirmed the possibility of using the specified above component to reduce the weight losses of semi-finished products after heat treatment.The addition of "Potex" provided necessary efficiency in the processing of milk-protein mashes for mechanical shaping of semi-finished product

Influence of Grain Processing Products on the Indicators of Frozen Milk­protein Mixtures

This paper reports a study into the influence of manna groats and extruded manna groats on the qualitative and quantitative indicators of milk and protein concentrates over a freezing–defrosting cycle. A slight change in the quality of protein­plant mixtures after defrosting confirms the cryoprotective properties of carbohydrates of plant components.The capability to preserve albumin mass at negative temperatures with its subsequent use as the milk­protein basis for semi­finished products was proven.The feasibility of using a collagen­containing ingredient in the amount of 0.4 % for the intensification of the thermal­acid coagulation of whey proteins was proven experimentally. The process was performed both in native whey and in protein concentrate with a mass fraction of dry substances of (16±2) %, obtained by the ultrafiltration method. It was revealed that coagulation duration is (55±2) min and (40±2) min, respectively, at a temperature of (95±2) °C. A decrease in the duration of the process correlates with a decrease in power consumption. Adding albumin mass, in addition to cottage cheese, to the formulation of semi­products would increase milk protein resources.We report results of research into cryoscopic temperature of mixes based on cottage cheese with manna groats and extruded manna groats, as well as of the albumin mass obtained with the use of “Collagen pro 4402”. The amount of frozen moisture in milk and protein mixtures with wheat processing products was determined by the calculation method. It was proven that the modification of the carbohydrate complex of grains by means of extrusion ensures an increase in binding free moisture in protein­plant mixtures during defrostin