水果浆果甜品创新技术建模

Volodymyr Polyovyk, Iryna Koretska, O. Kuzmin, Т. Zinchenko
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引用次数: 2

摘要

话题性。许多国家的科学家指出,食物控制和模拟人体的各种功能,从而参与维护健康和预防多种疾病的风险。餐馆里的食物种类,以及贸易,是连接食品行业和消费者的纽带。此外,餐馆向消费者提供的这类菜肴的复杂性因其烹饪加工方法的多样性而变得复杂。只有企业中有能力的技术人员才能提供复杂多组分组合物的实用性和安全性。这项工作的目的是创建一个数学模型,用于确定使用混合半成品蔬菜原料制成的甜点配方成分中生物活性物质的平衡。本研究的任务是确定具有最大生物活性物质含量的一对模型蔬菜泥的混合处方混合物的组成。后果所获得结果的科学新颖性在于,首次获得了混合对的数学模型,并研究了创新甜点的理化和感官参数。采用现代研究方法进行感官、理化研究;利用计算机技术对实验数据进行了数学处理。根据感官评价结果,苹果山茱萸甜点的评分超过了苹果泥的对照样品(97.72分对91.18分2)。结论与讨论。所开发的搅打甜点技术引入了蔬菜原料的模型混合物,满足了监管文件和消费者要求,从而扩大了这类菜肴的范围。所获得结果的科学新颖性在于,它首次被提出对“桑布克”山茱萸浆果、蔓越莓、奇异果和苹果等生奶油甜点的成分和用途进行建模。所获得的结果的实际意义体现在使用所提出的新技术建模的可能性以及在餐馆中的实施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Modeling of Innovative Technology of Fruit and Berry Desserts
The topicality. Scientists in many countries point out that food controls and models various functions of the human body and consequently participates in the maintenance of health and prevents the risk of several diseases. The variety of food in restaurants, along with trade, is the link that connects the food industry with consumers. Besides, the complexity of such dishes, which are offered to consumers by restaurants, are complicated by numerous methods of culinary processing. Only a competent technologist at the enterprise can provide the utility and safety of complex multi-component compositions.The aim of the work is to create a mathematical model for determining the balance of biologically active substances in prescription compositions of desserts made using blended semi-finished vegetable raw materials. The task of the study is to determine the composition of the blended prescription mixture of a model pair of vegetable puree with the maximum content of biologically active substances.Results. The scientific novelty of the obtained results is that for the first time mathematical models of blended pairs were obtained and physicochemical and organoleptic parameters of innovative desserts were studied. Used modern research methods organoleptic, physicochemical; mathematical processing of experimental data was performed using computer technology. According to the results of organoleptic evaluation, the rating score of apple-dogwood dessert exceeded the control sample on apple puree (97.72 vs. 91.18 points2).Conclusions and discussions. The developed technologies of whipped desserts with the introduction of model blends of vegetable raw materials meet the requirements of regulatory documentation and consumer requirements, which allow to expand the range of this group of dishes. The scientific novelty of the obtained results is that for the first time it was proposed to model the composition and use in the technology of whipped desserts such as “Sambuk” dogwood berries, cranberries, kiwis and apples. The practical significance of the obtained results is manifested in the possibility to use the proposed modeling of new technologies and in their implementation in restaurants.
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