Упрощенная HTML-версия
Sensory evaluation of the samples was carried out on five-point scale in
terms of quality, established by STATE STANDARD 4570 - 93 ". Candy
General specifications" using weighting coefficients that take into account the
importance of each indicator, including, considered indicators of "structure" and
"consistency".
The evaluation results are counted and expressed as a percentage of the
optimal quality taken as 100. As a result of the analysis found that the
application of ascorbic acid has little effect on the organoleptic characteristics of
chocolates.
Herbal supplements on the other hand have an effect on most of the
organoleptic characteristics of the product: the best results were obtained
samples of jelly candies with 5% of extracts: currant (90.4), lime (92.6) and
raspberry (100), the worst with linden extract 8% (72, 4) 3% nettle (76), currants
3% (79.7).
All experts have noted the appearance of samples with herbal supplements
golden, golden - green color, pleasant light grassy flavor, delicate texture and
overall decline cloying sweets.
Negative factor is a major drawback bland flavor and aroma products from
3% additives phyto extracts, structure and form of deterioration products extracts
with 8%.
Microbiological analysis was carried out in accordance with State standards
on methods of microbiological research.
The jellies following groups of microorganisms was determined:
QMAFAnM STATE STANDARD 10444.15 - 94, Coliform bacteria STATE
STANDARD ST R 50474 - 93, spoilage microorganisms according to STATE
STANDARD 10444.12 - 88.
According to the analysis confirmed compliance with microbiological
parameters regulatory documentation requirements.
According to the results of experimental studies the following conclusions:
- Set the recommended application rate of water - alcoholic extracts of
herbal supplements 5% by weight of the product's enclosure;
- Confirmed the possibility of replacement of the prescription rules of citric
acid, ascorbic without impairing the quality indicators of the finished product;
- Developed a new type of formulation jellies functionality enriched with
herbal supplements;
- The introduction of reasonably water - alcoholic extracts of herbal
supplements on the stage tempering jelly mass that will minimize the use of, or
completely abandon synthetic flavors, coloring agents and minimize the loss of
biologically active ingrkdientov during processing;
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