Innovative Technology of Chocolate Covered Multi Layered Chips

I. Dudarev, S. Panasyuk, I. Taraymovich
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Abstract

Topicality. The assortment of chips in the world market and technologies of their production are analyzed in this article. The main tendency of chips market is the growing demand for products from local natural raw materials, which retain all the nutrients to the highest degree. Therefore, it is important to elaborate a technology for chips production, which is supposed to combine traditional methods of processing raw materials with some new technological solutions. As a result, an innovative product with various combinations of raw materials, as well as a high caloric content, can be obtained by this new technology. Aim and methods. The aim of the study is to substantiate and develop the technology of chocolate covered multi layered chips. Organoleptic research methods, the method of expert evaluations and the calculation method for determining quality and quantity indicators of chips are used to achieve the set purpose. Results. The organoleptic properties of chocolate covered multi layered chips are studied. It is obtained that chips have different shapes and sizes. The color of the chips surface depends on the composition of glaze and raw materials. Chips have a faint smell of chocolate and a sweet or sweet-sour taste. The inner layers of chips do not have a crispy and brittle consistency. In this research, some means of chips value quality indicators are calculated, their nutritional and energetical value is determined. Conclusions and discussion. It is obvious that adding berry powder to chocolate glaze improves taste properties of chips, the color of their surface and look in total. Chocolate covering of chips makes it possible to high their caloric content. The compositions of chips containing apple and berry powder have the highest values of quality, and the compositions of chips containing carrot and zucchini have the lowest ones. The scientific novelty of obtained results lies in the production technology elaboration of chocolate covered multi layered chips. The practical significance of the study results can be used in the expansion of chips assortment.
巧克力多层薯片的创新技术
时事性。本文分析了世界市场上芯片的种类和生产技术。芯片市场的主要趋势是对当地天然原材料的需求不断增长,这些原材料最大程度地保留了所有的营养成分。因此,设计一种芯片生产技术是很重要的,这种技术应该将传统的原材料加工方法与一些新的技术解决方案相结合。因此,通过这项新技术,可以获得具有各种原材料组合以及高热量含量的创新产品。目的和方法。本研究的目的是证实和发展巧克力多层薯片的工艺。采用感官研究法、专家评价法和芯片质、量指标确定的计算方法,达到了设定的目的。研究了多层巧克力薄片的感官特性。得到了不同形状和大小的芯片。碎片表面的颜色取决于釉料和原料的成分。薯片有一股淡淡的巧克力味,有甜味或酸甜的味道。薯片的内层没有脆脆的稠度。本研究通过对薯片价值质量指标的计算,确定了薯片的营养价值和能量价值。结论和讨论。很明显,在巧克力釉中加入浆果粉可以改善薯片的口感、表面颜色和整体外观。巧克力覆盖的薯片使其高热量成为可能。含苹果粉和莓粉的薯片质量值最高,含胡萝卜粉和西葫芦的薯片质量值最低。所得成果的科学新颖性在于巧克力多层片的制作工艺的阐述。研究结果具有一定的现实意义,可用于芯片分类的拓展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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