Another promising area is the development of technologies for new types of confectionery products using grape processing products.
The factors, determining selection of grapes processed products such as raw material source, It includes large areas of grape growing in the south of Ukraine, the large number of enterprises of primary winemaking and waste disposal problem, which should be regarded as secondary material resources.
As a result, the industrial processing of grapes for wine and juice remains a large number of secondary products, которые составляют от 10 before 20% of the volume of processed grapes.
В Национальном институте винограда и вина «Магарач» (d. Yalta) conducted research towards the creation of new high-margin products from wine waste, as well as biologically active products. For the confectionery industry greatest interest are the grape skins and grape seeds as sources of biologically active substances: vitamins, macro- and microelements, phenolic compounds, vegetable fiber, organic acids, essential amino acids, Polyunsaturated fatty acids.
The main part of the vine, determining its nutritional value and taste, are sugars, which are represented by glucose, fructose and, in a small amount, sucrose. monosaccharides (glucose and fructose) easily digested, which it is very important for a quick recuperation and health.
grapes contain organic acid; tannins; vitamins WITH, AT 6 (pyridoxine), n (biotin), RR (niacin), B3 (pantothenic acid), AT 8 (inozitol), B4 (mix).
Among the biologically important substances of grapes phenolics occupy a leading position. grape polyphenols, локализованные в шкурке и семенах винограда, complex possess biological activity. Common grape berry phenolics, be extracted, distributed in the following proportions: 10% in the flesh, 60 – 70% - seeds, 28 – 35% in skin. The most common grape berry phenolics - catechins (catechin, epicatechin, and procyanidins), as well as their polymers.
Found in grapes flavonoidы and resveratrol - cause powerful radioprotective and antioxidant properties of grapes and products of its processing. По антиоксидантной активности флавоноиды в десятки раз превосходят витамин Е.
Grape comprises 0,2 before 1,5% pectin; the amount of the latter in the skin ranges 0,6-2,0 %.
Grapes are present mineral salts potassium, calcium, gland, manganese, phosphorus, etc..
Целебные свойства винограда в значительной степени обусловлены содержанием microelements: aluminum, wrinkle, vanadium, gland, iodine, cobalt, manganese, copper, molybdenum, nickel, rubidium, fluorine, chromium, zinc and a number of trace elements.
Content tannin and coloring matter with P- витаминной активностью в винограде колеблется в пределах 52-480 mg / 100 g dry weight. Coloring agents are concentrated in the skin of the berries and seeds of grapes.
grape seeds polyunsaturated fatty acids, tannins, lecithin, flobafeny, essential amino acids, vitamins (E, V1, B2, R, RR, provitamin A), minerals, caffeine, antioxidants (epicatechin, catechin, oligomyernyi proanthocyanidins). In the composition of grape oil, content in seeds reaches 20 %, includes: linoleic, palmitic, миристиновая, palmytoleynovaya, ctearinovaya, linolenic, arahidinovaya, gadoleic acid polyunsaturated acids.
We have developed processing technology to obtain grape marc and grape puree of hydrolyzed podvarki with a high content of pectin and confectionery products based on them.
mashed, prypasы, jelly with sugar from grape skins used as recommended for caramel toppings and pastry goods, in the production of fondant chocolates varieties to improve the organoleptic characteristics and extend the shelf life, при производстве сбивных конфетных масс (type souffle), fruity jelly sweets bodies, marshmallow, jam.
Powder from grape seeds is recommended to use in the preparation of confectionery glaze, candy masses, fillings for wafers.
Using grapes processed products makes it possible to create a new range of confectionery products using natural dyes, antioxidants, increased food and biological value, with the original organoleptic properties.
In this way, raw material base in Ukraine has great potential for the use of new non-traditional raw material in the production of different groups of confectionery products, which gives an opportunity to significantly improve their nutritional and biological value, organoleptic characteristics, reduce the cost of, improve process efficiency and increase the shelf life of products.
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