REGULATED REGIMES OF LIBRARY OF LOW-CLOCTOTIC FROZEN
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 5
Abstract
Proper storage of ice cream ensures the preservation of its nutritional and biological value, protects against spoilage and deficiencies during the entire shelf life. When storing ice cream in its composition and quality, various changes occur that can be slowed down, slowed down considerably, but can not be completely avoided. The main components of the formulation of low-lactose ice cream samples are: liquid lactose-free protein-lipid concentrate of buttermilk, prebiotics (inulin and lactulose), stabilizer, sugar, ginger, citric acid and yoghurt base (a mixture of buttermilk and dry, lactose-free skim milk) with a reduced lactose content and probiotic properties (a dry bacterial “Yogurt” (VIVO) starter was used for the production of a yogurt base, which includes cultures: Streptococcus thermophilus + Lactobacillus delbrueckii ssp. bulgaricus + Lactobacillus acidophilus + Bifidobacteri The results of the conducted studies allow us to state that the guaranteed shelf life of the tested product is not more than 180 days at a temperature of minus 26–28°C. During this time, the probiotic properties of samples of low-lactose ice cream are preserved. The most probable number of lactic acid microorganisms in the samples after 180 days of storage is 1 • 107 CFU/1 g, the number of bifidobacteria is 1 • 107 ... 5 • 107 CFU/1 g. Bacteria of the group of E. coli in 0.1 g of low-lactose ice cream for 6 months of storage not detected. The titrated acidity of the samples at the end of storage did not exceed 60°T. In test samples of ice cream for 180 days of storage, the rates of confluence and melting resistance changed insignificantly, namely the whipping decreased by 3.3–3.8%, and the melting resistance – by 4.2–4.4%. Structural elements (air bubbles and ice crystals) in dairy lactate-free ice cream are characterized by high dispersity. In particular, the fraction of ice crystals up to 50 μm exceeded 90% after the quenching process. After quenching and during storage, fine, organoleptic imperceptible (less than 50 microns) ice crystals are formed in the samples. The average size of ice crystals in samples of low-lactose ice cream during storage for 180 days increased by 17.6%–20.7%. The average size of air bubbles in samples of low-lactose ice cream decreased by 6.7%–7.1%. Crystals of lactose in the samples are not identified. The content of lactose in ice cream samples is 0.98%–1.24%. Minor changes in the physicochemical parameters of samples of low-lactose ice cream do not affect the organoleptic characteristics of the product, and the absence of bacteria of the coliform group is a weighty proof of the correctness of the choice of all modes of basic technological processes and indicate preservation of the quality of the product during storage and its full compliance with all requirements of regulatory and technical documentation.
Authors and Affiliations
А. А. Трубнікова, О. Б. Чабанова, Т. Є. Шарахматова, С. М. Бондар
Keywords
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