非传统蔬菜原料在糖果产品生产中的应用前景

IF 0.2 Q4 FOOD SCIENCE & TECHNOLOGY
S. Usatiuk, A. Bozhko
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引用次数: 0

摘要

本文致力于研究乌克兰糖果市场的现状以及在生产过程中使用非传统植物原料的前景。糖果产品在食品工业的总量中占有很大的份额,其特点是范围广泛。面粉类糖果产品的产量占糖果产品总量的58%,人均日消费量高达500克。最大的份额是由三家乌克兰糖果公司生产的,它们在2022年进入了糖果行业100强的年度世界排名-“Roshen”公司,“Millennium”工厂,“Konti”公司。非传统的植物原料越来越多地用于丰富食品的有用特性,并以粉末、糊状、浸渍、酱汁的形式为其调味。每年,乌克兰没有使用过的野生水果、浆果和植物的种类都大大增加。谷歌趋势程序被用来分析关键词“无糖糖果”的受欢迎程度,比较“角豆”和“可可粉”的动态。在过去的五年中,平均有45-55%的消费者更喜欢“无糖糖果”,在过去的一年中,在基辅、利沃夫、文尼察、波尔塔瓦、第涅伯罗彼得罗夫斯克等地区,他们对“角豆”产品的消费意愿是“可可粉”产品的三倍。角豆粉的生产工艺主要包括以下几个主要阶段:收集角豆荚、分选、洗涤、干燥、粉碎、分芯(10%)、分浆(90%)、不同温度焙烧、研磨、过筛、包装。根据焙烧的温度条件,角豆粉分为浅、中、深三种类型。角豆粉质量安全指标的层次结构由规范性指标(感官、理化、微生物指标、有毒元素、放射性核素、真菌毒素、农药)和非规范性食品指标(蛋白质、脂肪、碳水化合物、矿物质、维生素)组成。对利用角豆粉对糖果产品进行浓缩的国内外文献资料进行了分析。角豆粉经常被用作可可粉的替代品,但它比可可粉用途更广。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
The article is devoted to the study of the state of the confectionery market in Ukraine and the prospects for the use of non-traditional plant raw materials during their production. Confectionery products occupy a significant share in the total volume of the food industry and are characterized by a wide range. The production volume of flour confectionery products is 58% of the total number of confectionery products, and their daily consumption per capita is up to 500 g. The largest share is produced by three Ukrainian confectionery corporations, which entered the annual world ranking of the top 100 Candy Industry in 2022 – the corporation «Roshen», «Millennium» factory, «Konti» company. Non-traditional plant raw materials are increasingly used to enrich food products with useful properties and flavor them in the form of powders, pastes, infusions, sauces. Every year, the assortment of wild fruits, berries and plants, which were not used in Ukraine before, expands significantly. The Google Trends program was used to analyze the popularity of the keyword «sugar-free sweets», comparing the dynamics of «carob» and «cocoa powder». It was established that over the past 5 years, on average, 45–55% of consumers prefer «sweets without sugar», and over the past year three times more often they show a desire to consume products with «carob» than «cocoa powder» in such regions as Kyiv, Lviv, Vinnytsia, Poltava, Dnipropetrovsk regions. The production technology of carob powder includes the following main stages: collecting carob pods, sorting, washing, drying, crushing, dividing into core (10%) and pulp (90%), roasting the pulp at different temperatures, grinding, sieving , packaging. Depending on the temperature conditions of roasting, carob powder is divided into light, medium, and dark types. The hierarchical structure of quality and safety indicators of carob powder consists of normative (organoleptic, physicochemical, microbiological indicators, toxic elements, radionuclides, mycotoxins, pesticides) and non-normative food indicators (proteins, fats, carbohydrates, minerals, vitamins). The analysis of domestic and foreign literary sources on the use of carob powder for the enrichment of confectionery products was carried out. Carob powder is often used as a substitute for cocoa powder, but it is more versatile than cocoa powder.
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