Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57541 10.21603/2074-9414-2023-1-2410 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts Влияние технологических факторов на воздушную фазу взбитых кисломолочных десертов https://orcid.org/0000-0002-8177-3472 Гурский Игорь Алексеевич Gursky I. A. lixrug@yandex.ru https://orcid.org/0000-0001-7293-9162 Творогова Антонина Анатольевна Tvorogova Antonina A.

доктор технических наук;

doctor of technical sciences;

 ВНИХИ — филиал ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН Москва Россия VNIHI – Branch of Gorbatov Research Center for Food Systems Moscow Russian Federation Всероссийский научно-исследовательский институт холодильной промышленности Москва Россия All-Russian Scientific Research Institute of Refrigeration Industry Moscow Russian Federation 27 03 2023 27 03 2023 53 1 1 12 14 04 2022 07 06 2022 https://fptt.ru/en/issues/21374/21376/

Производство взбитых кисломолочных десертов, в том числе потребляемых в размороженном виде, способствует расширению ассортимента функциональных продуктов питания. Формоустойчивость взбитого десерта определяется дисперсностью воздушной фазы. Цель работы заключалась в изучении влияния состава и способа производства взбитого кисломолочного десерта, потребляемого в размороженном виде, на дисперсность и стабильность воздушной фазы в процессе его хранения и размораживания. Объектами исследования являлись взбитые кисломолочные десерты с желатином и пектином (№ 1 и 2), с различным содержанием ферментированной основы (№ 1 и 3) и желатина (№ 3 и 5), с концентратом сывороточных белков (№ 4). Для контроля динамической вязкости использовали методы ротационной вискозиметрии, для изучения дисперсности структурных элементов – микроструктурные. Установлено, что смеси для десертов с содержанием 1,3 % пектина характеризуются более высокими значениями динамической вязкости (в 3,8 раза), чем с 1,3 % желатина. Дополнительное введение 3 % концентрата сывороточных белков способствовало повышению вязкости смеси в 4,4 раза и взбитости десерта в 1,4 раза, а также стабильности воздушной фазы при размораживании. В десерте с желатином, произведенным путем ферментации молочной основы (№ 3), через 24 ч хранения при температуре 4 ± 2 °С отметили воздушные пузырьки с меньшим средним диаметром (на 21 мкм) в сравнении с десертом с 30 % йогурта. Увеличение количества желатина до 2 % не привело к повышению динамической вязкости смеси, но в 1,3 раза повысило взбитость десерта и отрицательно сказалось на дисперсности воздушной фазы. Воздушная фаза взбитых кисломолочных десертов была менее стабильна при введении пектина. В результате проведенного исследования установлено влияние гелеобразователей, концентратов сывороточных белков и количества ферментированной основы на дисперсность и стабильность воздушной фазы кисломолочных десертов. Установлено отрицательное влияние пектина на дисперсность воздушной фазы размороженных десертов. Увеличение содержания ферментированной основы и желатина, а также использование концентратов сывороточных белков повышает стабильность воздушной фазы в течение 24 ч хранения при температуре 4 ± 2 °С. Результаты исследования могут быть использованы при разработке технологий производства взбитых кисломолочных десертов и их хранения в размороженном состоянии.

Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. The consumer properties of defrosted desserts depend on the air phase. This research featured the impact of different formulations and methods on the dispersion of the air phase in the process of defrosting fermented-milk desserts. The study featured several samples of whipped fermented desserts. Sample 1 contained gelatin; Sample 2 contained pectin. Samples 1 and 3 had different contents of fermented foundation while Samples 3 and 5 differed in the amount of gelatin stabilizer. Sample 4 contained a whey protein concentrate. The dispersion of structural elements was measured using microstructural methods. The experiments included the quality parameters of mixes, as we ll as the dispersion of air phase in the frozen state and after 24 h of storage at 4 ± 2°C. The viscosity of the sample with pectin exceeded that with gelatin by 3.8 times. Extra whey protein increased the viscosity by 4.4 times and the overrun – by 1.4 times. In the whey protein sample, the average diameter of air bubbles was 36 μm after 24 h of storage at 4 ± 2°C and 50 μm after 12 months, while in the sample without protein it was 48 and 86 μm, respectively. Sample 3, which had a greater fermentation, demonstrated a smaller average diameter of air bubbles (by 21 μm) after 24 h of storage than the sample with yogurt. The sample with extra gelatin increased the overrun by 1.3 times and negatively affected the dispersion of the air phase. After 24 h of storage, the average diameter of the air bubbles in the sample with an increased content of stabilizer was higher by 27 μm. The air phase was less stable in the sample with pectin. The research established the effect of gelling agents, whey protein concentrates, and fermented foundation on the dispersion and stability of the air phase in fermented-milk desserts. Pectin appeared to have a negative effect on the air phase during defrosting and caused excessive condensation and drainage. The increasing amount of fermented base and gelatin, as well as the use of whey protein concentrates, increased the stability of the air phase during 24 h of storage at 4 ± 2°C. The research results could be used to develop new production technologies of overrun fermented desserts and their preservation in the defrosted state.

 Кисломолочные продукты замороженные продукты дисперстность стабилизатор гелеобразователь концентрат сывороточных белков размораживание хранение Dairy products frozen products dispersion stabilizer gelling agent whey protein concentrate defrosting storage Статья подготовлена в рамках выполнения исследований по государственному заданию ФНЦ пищевых систем им. В. М. Горбатова РАН. The research was part of the State task to V.M. Gorbatov Federal Research Center for Food Systems of RAS.

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