MILK CANDIES WITH INCREASED SHELF LIFE

• Main Authors: G. O. Magomedov, L. A. Lobosova, M. G. Magomedov, A. S. Bykova
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2014-01-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: functional foods; molasses; milk candies; molding method
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/548

Summary. Technology for producing milk candies on molasses with increased shelf-life, molded by "extrusion" with a vacuum syringe of continuous action used in the meat industry, into metallized film like "flow-pack" is considered. Rheological characteristics of candy mass: strength, toughness, organoleptic, physical and chemical quality are determined. While increasing the temperature of milk mass the colour, texture, mass fraction of reducing substances and solids change. It was found out that molasses based milk mass is easily molded at a moisture content of 10-11 % and temperature of 60 ºС. The advantages of the new method of forming products are: manufactured products have individual package, which increases the shelf life and improves the quality of products, extend the range of use, the technological equipment has a high productivity, it is compact and reliable. According to the consumer qualities the product surpasses all known analogs. Possibility of using a single-piece product while gathering dinners and breakfasts in public catering, establishments and transport. The technological process is simplified. Energy value of products on molasses in comparison with the control samples on sugar is calculated. It is 51 kcal less than in the control sample on sugar. Thus, the technology of functional milk candies with reduced sugar content is developed. The products will be useful for anyone who leads a healthy lifestyle.