受体组成蛋白-碳半成品的建模

K. Sefikhanova, V. Prymenko, A. Helikh
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引用次数: 3

摘要

主题性。新的组合产品的创造节省了动物的原材料。蔬菜泥在食品生产中的使用是由于其高营养和生物价值。鉴于上述情况,旨在开发基于添加蔬菜泥的乳蛋白浓缩物(MBC)的新型半成品蛋白质基碳水化合物的研究是相关的。本文的目的是证实添加蔬菜泥的蛋白质-碳水化合物(NBC)半成品的技术开发,并对蛋白质-碳水化合物半成品的配方组成进行建模。本文采用了以下研究方法:标准物理化学、流变学、实验计划方法和使用现代计算机程序对实验数据进行数学处理。后果以插条、胡萝卜泥和南瓜泥的MBK为基础,从理论和实验上证实了在NBC技术开发中使用的可行性。模拟了新NBS的组成,这使得在进一步的研究中缩小原料浓度的变化范围成为可能。确定了胡萝卜泥NBC配方组分的合理浓度为:MBK质量分数为50…54%,胡萝卜泥质量分数为26…30%,糖质量分数为8…12%,稳定剂质量分数为8%…12%;对于NBC南瓜泥——MBC质量分数46…50%,南瓜泥30…34%,糖8…12%,稳定剂8…12%。结论和讨论。利用胡萝卜和南瓜泥开发和模拟NBC技术,以便更有效地利用牛奶及其加工产品与含胡萝卜素的蔬菜原料的营养潜力。所获得结果的科学新颖性是对在NBC技术中使用由含胡萝卜素的蔬菜原料制成的插条、果泥制成的MBK的方便性的理论证实和实验证实。
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 the Receptural Composition Protein-carbon Semi-fabricates
Topicality. The creation of new combined products saves animal raw materials. The use of vegetable purees in the production of food is due to high nutritional and biological value. In view of the above, research aimed at the development of new types of semi-finished protein-based carbohydrates based on milk protein concentrates (MBC) with the addition of vegetable purees are relevant. The purpose of the article is to substantiate the technologies development of protein-carbohydrate (NBC) semi-finished products with the addition of vegetable purees and to perform the modeling of the recipe composition of protein-carbohydrate semi-finished products. The following research methods were used in the writing of the article: standard physicochemical, rheological, methods of experiment planning and mathematical processing of experimental data using modern computer programs. Results. It is theoretically and experimentally substantiated the feasibility of using in the NBC technologies development on the basis of MBK of cuttings, mashed carrots and mashed pumpkin. The composition of new NBS was simulated, which made it possible to narrow the range of variation of the feedstock concentrations in further studies. It is established that the rational concentrations of recipe components for NBC from carrot puree are: mass fraction of MBK 50… 54 %, carrot puree 26… 30 %, sugar 8… 12 %, stabilizer 8… 12 %; for NBC pumpkin puree – MBC mass fraction 46… 50 %, pumpkin puree 30… 34 %, sugar 8… 12 %, stabilizer 8… 12 %. Conclusions and discussions . Developed and modeled NBC technologies using carrot and pumpkin puree to allow more efficient use of the nutritional potential of milk and its processing products in combination with carotene-containing vegetable raw materials . The scientific novelty of the obtained results is the theoretical substantiation and experimental confirmation of the expediency of using MBK made from cuttings, puree from carotene-containing vegetable raw materials in NBC technologies.
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