foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-1-64-69foodsyst-150Research ArticleСтатьиFORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTSФОРМИРОВАНИЕ ПЕНООБРАЗНОЙ СТРУКТУРЫ КОНДИТЕРСКИХ ИЗДЕЛИЙhttps://orcid.org/0000-0001-8923-0029КазанцевЕ. В.KazantsevE. V.

Казанцев Егор Валерьевич  — научный сотрудник, отдел современных методов оценки качества кондитерских изделий

107023, Москва, ул. Электрозаводская, д.20Тел.: +7–926–545–32–76

Egor V. Kazantsev, researcher, department of modern methods for assessing the quality of confectionery

107023, Moscow, Electrozavodskaya Str., 20Tel.: +7–926–545–32–76

conditerprom_lab@mail.ruКондратьевН. Б.KondratevN. B.

Кондратьев Николай Борисович — доктор технических наук, главный научный сотрудник

107023, Москва, ул. Электрозаводская, д.20Тел.: +7–495–963–54–75

Nikolay B. Kondratev, doctor of technical sciences, chief researcher

107023, Moscow, Electrozavodskaya Str., 20Tel.: +7–495–963–54–75

conditerprom_lab@mail.ruhttps://orcid.org/0000-0003-2436-4100РуденкоО. С.RudenkoO. S.

Руденко Оксана Сергеевна — кандидат технических наук, заместитель директора по научной работе

107023, Москва, ул. Электрозаводская, д.20Тел.: +7–495–962–17–40

Oxana S. Rudenko, candidate of technical sciences, deputy director

107023, Moscow, Electrozavodskaya Str., 20Tel.: +7–495–962–17–40

oxana0910@mail.ruhttps://orcid.org/0000-0001-8475-1415ПетроваН. А.PetrovaN. A.

Петрова Наталья Александровна — научный сотрудник

107023, Москва, ул. Электрозаводская, д.20Тел.: +7–495–962–17–40

Natalya A. Petrova, researcher, department of modern methods for assessing the quality of confectionery

107023, Moscow, Electrozavodskaya Str., 20Tel.: +7–495–962–17–40

conditerprom_lab@mail.ruhttps://orcid.org/0000-0001-8025-952XБеловаИ. А.BelovaI. A.

Белова Ирина Александровна  — научный сотрудник

107023, Москва, ул. Электрозаводская, д.20Тел.: +7–495–962–17–40

Irina A. Belova, researcher, department of modern methods for assessing the quality of confectionery

107023, Moscow, Electrozavodskaya Str., 20Tel.: +7–495–962–17–40

conditerprom_lab@mail.ruВсероссийский научно-исследовательский институт кондитерской промышленностиРоссияAll-Russian Research Institute of the Confectionery IndustryRussian Federation202230032022516469Copyright © Kazantsev E.V., Kondratev N.B., Rudenko O.S., Petrova N.A., Belova I.A., 20222022Казанцев Е.В., Кондратьев Н.Б., Руденко О.С., Петрова Н.А., Белова И.А.Kazantsev E.V., Kondratev N.B., Rudenko O.S., Petrova N.A., Belova I.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/150

In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe components on the physicochemical and rheological properties of the foam mass used to produce zephyr has been studied. The addition of pectin leads to an increase in the elastic-plastic properties of the foam mass, and the addition of white sugar leads to an increase in its foaming ability. Recipe components form the foamy structure of the zephyr. The choice of apple pectin allows one to control the density of the zephyr mass and the water activity of the foamy masses. When 0.075% apple pectin is added to a 1% egg white solution, the foaming ability decreases from 190% to 104%, and the foam stability remains practically unchanged. The addition of applesauce, syrup, citric acid and other recipe components to such a foamy mass leads to a slight decrease in the foaming ability, while its stability increases significantly up to 80%, i. e., almost twice. The resulting foamy structure of the zephyr mass is characterized by high physicochemical, organoleptic and rheological parameters, which makes it possible to obtain high quality confectionery products of a given shape.

В данной работе рассмотрены вопросы формирования пенообразной структуры зефира. Выявлены закономерности влияния рецептурных компонентов на структуру пен. Исследовано влияние яичного белка, пектина, сахара белого, яблочного пюре и других рецептурных компонентов на физико-химические и реологические свойства пенной массы, используемой для получения зефира. Внесение пектина приводит к увеличению упруго-пластичных свойств пенной массы, а добавление сахара белого приводит к увеличению ее пенообразующей способности. Рецептурные компоненты формируют пенообразную структуру зефира. Выбор яблочного пектина позволяет управлять плотностью зефирной массы и активностью воды пенных масс. При добавлении 0,075% яблочного пектина в  1%-й раствор яичного белка пенообразующая способность понижается от 190% до 104%, а стойкость пены практически не изменяется. Добавление яблочного пюре, патоки, лимонной кислоты и других рецептурных компонентов в такую пенную массу приводит к незначительному уменьшению пенообразующей способности, при этом ее стойкость существенно увеличивается до 80%, т. е. практически в два раза. Полученная пенообразная структура зефирной массы характеризуется высокими физико-химическими, органолептическими и реологическими показателями, что позволяет получать кондитерские изделия заданной формы высокого качества.

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The authors declare that there are no conflicts of interest present.