Production technology and mathematical method for modeling the formulation of fruit and jelly candies enriched with collagen

Abstract

Abstract Mathematical methods for designing recipes for various food products including fruit-jelly sweets of a given composition are based mainly on the methods of linear and experimental statistical programming. The use of the linear programming method made it possible to simulate the recipe for fruit-jelly sweets enriched with collagen. In the mathematical modeling of sweets, we were guided by a unified recipe for fruit-jelly masses, with a partial replacement of granulated sugar with strawberry powder and a solution of collagen hydrolyzate, replacement of fruit and berry cooking with strawberry puree. The requirements of GOST 4570-2014 for sweets were taken into account, according to which the mass fraction (ppm) of fruit raw materials should be at least 7%, ppm. moisture - no more than 32.0%, ppm reducing substances - no more than 60.0%. White sugar (x1), molasses (x2), strawberry puree (x3), agar-agar (x4), citric acid (x5), strawberry powder (x6), collagen hydrolyzate solution (x7) were used as prescription ingredients. As a result of calculating the program, the shares of prescription ingredients were obtained: x1 = 0.45; x2 = 0.24; x3 = 0.25; x4 = 0.016; x5 = 0.005, x6 = 0.05; x7 = 0.18. In this case, the goal function tends to the maximum, i.e. to obtain a product of high nutritional value. The data obtained made it possible to compose the recipe composition of enriched fruit-jelly sweets for the production of 1000 kg of product. The technological process for the production of sweets included sequentially performed operations that allow obtaining a product with a high nutritional value, the required content of biologically active substances and good organoleptic properties that meet the requirements of regulatory documents.