Rational parameters of low-lactose emulsion sauces technology substantiation

Lokhman, Natalya and Лохман, Наталя Володимирівна and Nykyforov, Radion and Никифоров, Радіон Петрович and Kryklyvets, Daria and Крикливець, Дар'я Олександрівна (2019) Rational parameters of low-lactose emulsion sauces technology substantiation. Обладнання та технології харчових виробництв (1(38)). pp. 19-27. ISSN 2079-4827

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Abstract

On the basis of theoretical and experimental researches, rational parameters of the technology of lowcalcoto emulsion sauce on the basis of protein-carbohydrate semi-finished product are substantiated, which enables to expand the assortment of products of the restaurant industry, increase its nutritional and biological value, and make full use of the nutritional potential of dairy and vegetable raw materials. According to the results of the experiments, protein-carbohydrate semifinished products showed high emulsifying and stabilizing properties, resulting in obtaining stable emulsion sauces of high nutritional value. It was established that the rational parameters for empiring maximum functional and technological properties of protein-carbohydrate semifinished products should be carried out at a temperature of 20…35 °С, with a pH of medium — 4,5…6,0 units, for the contents of guar gum — 0,25 % and sugar not more than 5 %, as well as hydrolysis of lactose in order to reduce its content to 53…55 % should be carried out at 37 ± 1°C at a concentration of -galactosidase 0.04 %.

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