ENERGY AND RESOURCE-SAVING TECHNOLOGIES IN THE DEVELOPMENT OF STUNK CONFECTIONERY PRODUCTS WITHOUT EGG PROTEIN
Тhe technology of whipped products on agar without egg white has been developed. The choice of prescription components - wheat flour and muesli is substantiated. Preparation of whipped masses carried out in the kneading chamber of an experimental sbialnoe installation of periodic action. Given the method of preparation of whipped mass. The influence of prescription components on the foaming ability. The optimal time for churning pins of different prescription composition was determined. The organoleptic and physico-chemical indicators of the quality of products are determined using standard methods of analysis. The antioxidant activity of the products was determined on the “TsvetYauza-01-AA” analyzer. A line for the production of a whipped pastry without egg white with continuous churning of the mass under pressure is proposed. The advantages of this line compared to the traditional. The calculated cost of the resulting product, which is 45% lower than the cost of marshmallow, produced by traditional technology. In accordance with the requirements of the WHO and a healthy, balanced, rational nutrition, the product is enriched with vitamins, minerals and dietary fiber contained in the functional raw materials used in the production of this product. It is shown that the introduction of this technology will help to solve the problem of shortage of space for production, save energy, payroll, expand the range of products and increase its competitiveness.