Упрощенная HTML-версия
Analysis was performed on rheology and viscosity indices shear stress jelly
mass with a rotary viscometer at constant shear mode.
During experimental studies investigated the effect of herbal supplements
on the rheological characteristics and found that in the process of vystoyki
buildings candy powders, herbal supplements have a negative impact on the
formation and subsequent hardening of the spatial frame jelly, resulting jelly
freezes is not a single monolithic structure, and konglameratom different shapes
and size jelly granules.
These phenomena lead to a significant deterioration of the organoleptic
characteristics and structural - mechanical characteristics of the obtained jelly
jellies. Even with the use of fine powders there is heterogeneity structure
finished articles.
Therefore, further studies using a water - alcohol extract of herbal
supplements. The process of extraction was carried out with 70% ethanol at 30 °
C for 30 minutes by maceration.
Adding extracts allow to enrich the jellies in vitamins C, K, P, B - carotene,
chlorophyll, flavonoids, which are completely absent in the products
manufactured according to standard recipes, as well as to increase the mineral
content.
The extracts are administered in an amount of 3%, 5% and 8% by weight of
the product casing, after boiling step or tempering step depending on the amount
of extract.
According to the experimental results obtained by the plots of viscosity
based on the rate of deformation in the product. The viscosity of the jelly mass
adding aqueous - alcoholic extracts of herbal supplements of ascorbic acid is
reduced compared to control formulations - adding 1% extracts to 3 - 6% of
phyto type additive, and in making the calculated amount of ascorbic acid is 15 -
20%.
Assessing the impact of herbal supplements, ascorbic acid on the structural
- mechanical properties of the finished products was carried out in terms of the
strength ofjelly jellies.
According to the results of the experimental data the conclusion that the
introduction of water - alcoholic extracts of herbal supplements, ascorbic acid
leads to a slight decrease in the strength ofjelly jellies.
When replacing part of the citric acid ascorbic observed strength reduction
at 8 - 10%, in the case of joint use of ascorbic acid and herbal supplements to 10
- 15% depending on the type and concentration of the extract.
At the same time for all the samples considered in the range observed
dependence of strength reduction with increasing concentration of extracts.
154