JUSTIFICATION OF TECHNOLOGY OF MANUFACTURE FRUIT-VEGETABLE GRANULES IN THE SYSTEM SODIUM ALGINAT-CALCIUM PHOSPHATE

Abstract

The article presents the gel-forming properties of sodium alginate and the process of formation of the gel structure in alginate solutions. The optimal recipe ratios of ingredients have been established and the production technology of granulated semi-finished products in the sodium alginate-tricalcium phosphate system has been developed using seasonal fruit and vegetable and vegetable raw materials - juices. Determined the organoleptic quality indicators of alginate granules based on pear, carrot and beet juice.The experiments used the mechanism of internal structuring. The mechanism of internal structuring is complex and goes through several stages. The first stage is the formation of the surface layer of the granule due to the interaction of sodium alginate with free calcium cations, the source of which is calcium lactate. At this stage, the gel is formed only in the surface layers, and in the middle of the capsule there is a suspension of calcium phosphate in a solution of sodium alginate, which has not yet reacted. At this stage, the product is formed, in this case, the granules.The process of syneresis is irreversible, developed fruit / vegetable granules based on sodium alginate can not be stored for a long time. It is recommended to use them immediately after cooking as an independent product or for decorating dishes.