SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS OF PRODUCTION AND CONSUMER PROPERTIES OF A NEW FORM OF SPECIALIZED BEVERAGE
A material on substantiation and development of adjustable technological parameters of producing a new form of specialized beverage - a jelly obtained using the local plant resources, is presented. The plant resources included sea buckthorn berries, apples, berries of Chinese magnolia vine, fruit and berry concentrated juices of apples, sea buckthorn berries and Chinese magnolia vine berries, and roots of earth apple, stevia, oat meal, and potato flour. Marketing research on consumer preferences regarding functional nutrition products is carried out. The necessity to extend the assortment of specialized beverages with targeted functional properties is shown. Chemical composition of fresh fruits-and-vegetables raw material is studied for the opportunity of its use in producing products for healthy nutrition. In order to substantiate the adjustable technological parameters, physical and chemical properties of functional instant jellies obtained by granulation are determined. Tapped density of the beverage on the level of 650-875 kg/m3 is determined. It is shown that with the increase of granules’ size, tapped density and mechanical strength are increasing as well. A possible mechanism of such effect lies in the fact that in large agglomerates particles of granulated material are arranged more closely to each other. The decrease in strength of granules at the initial period of drying is explained by insignificant melting of fructose and its further crystallization. The angle of natural repose and coefficients of internal and external friction under consideration of increasing humidity are studied. It is proved that functional composition of the granulated material is subject to the Normal Distribution Law. The results of the conducted research served as a foundation for determining technological parameters and modes of production, allowed for determining temperature range for beverages’ recovery. Standardized indicators of nutrition value of the developed product which characterize its functional properties are determined.