foodmetaFOOD METAENGINEERINGFOOD METAENGINEERING2949-6497All-Russian Dairy Research Institute10.37442/fme.2023.4.25foodmeta-25Research ArticleОригинальное эмпирическое исследованиеOriginal Empirical ResearchПолисахарид-контролируемая кристаллизация лактозы в сгущенном молоке с сахаромPolysaccharide-Controlled Crystallization of Lactose in Sweetened Condensed Milkhttps://orcid.org/0000-0003-4779-1076БарковскаяИрина АлександровнаBarkovskayaIrina Alexandrovna

Лаборатория молочных консервов

Младший научный сотрудник

SPIN-код: 9404-4365, AuthorID: 1145987

Laboratory of canned milk

Junior Researcher

SPIN code: 9404-4365, AuthorID: 1145987

i_barkovskaya@vnimi.orghttps://orcid.org/0000-0002-3227-8133КручининАлександр ГеннадьевичKruchininAlexander Gennadievich

Лаборатория молочных консервов

Заведующий лабораторией молочных консервов

SPIN-код: 7930-1023, AuthorID: 564103

Laboratory of canned milk

Head of the laboratory of canned milk

SPIN code: 7930-1023, AuthorID: 564103

a_kruchinin@vnimi.orghttps://orcid.org/0000-0002-5875-9875ТуровскаяСветлана НиколаевнаTurovskayaSvetlana Nikolaevna

Лаборатория молочных консервов 

Старший научный сотрудник

SPIN-код: 6904-5308, AuthorID: 564099

Laboratory of canned milk

Senior Researcher

SPIN code: 6904-5308, AuthorID: 564099

s_turovskaya@vnimi.orghttps://orcid.org/0000-0002-9399-0984ИлларионоваЕлена ЕвгеньевнаIllarionovaElena Evgenievna

Лаборатория Молочных консервов

Научный сотрудник

SPIN-код: 2990-2390, AuthorID: 674608

Laboratory of Canned Milk

Researcher

SPIN code: 2990-2390, AuthorID: 674608

e_illarionova@vnimi.orghttps://orcid.org/0000-0002-8427-0387БольшаковаЕкатерина ИвановнаBolshakovaEkaterina Ivanovna

Лаборатория молочных консервов

младший научный сотрудник

SPIN-код: 9732-9017, AuthorID: 1125448

Laboratory of canned milk

junior researcher

SPIN code: 9732-9017, AuthorID: 1125448

e_bolshakova@vnimi.orgВсероссийский научно-исследовательский институт молочной промышленности (ФГАНУ «ВНИМИ»)РоссияAll-Russian Dairy Research InstituteRussian Federation202327122023141127Copyright © Барковская И.А., Кручинин А.Г., Туровская С.Н., Илларионова Е.Е., Большакова Е.И., 20232023Барковская И.А., Кручинин А.Г., Туровская С.Н., Илларионова Е.Е., Большакова Е.И.Barkovskaya I.A., Kruchinin A.G., Turovskaya S.N., Illarionova E.E., Bolshakova E.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fme-journal.org/jour/article/view/25Введение

Введение: Одной из основных проблем при хранении сгущенного молока с сахаром является процесс образования органолептически ощутимых кристаллов лактозы более 10 мкм. Для предотвращения этого порока широко зарекомендовала себя технология внесения мелкокристаллической лактозной затравки, обеспечивающая получение качественного продукта. Однако, указанная традиционная технология энергозатратна, требует больших производственных площадей и металлоёмкого оборудования в виде вакуум-кристаллизаторов. В этой связи остаются актуальными исследования альтернативных подходов, препятствующих спонтанной кристаллизации лактозы при производстве сгущенного молока с сахаром

Цель

Цель: Целью данного исследования является создание композиции полисахаридов для предотвращения формирования органолептически ощутимых кристаллов лактозы в сгущенном молоке с сахаром

Материалы и методы

Материалы и методы: В качестве материалов применяли коммерческие образцы сухого обезжиренного молока, сахара, полисахаридов и сухого гидролизата сывороточных белков. В работе использовали методы ротационной вискозиметрии, электронной микроскопии и метод сорбционно-емкостного определения связанной воды

Результаты

Результаты: В работе представлены данные о влиянии отдельных полисахаридов, а также их комплексов на процесс кристаллизации лактозы в концентрированных молочных системах с сахаром о формировании устойчивой структуры матриксов, отражающие способность оказывать как положительное, так и отрицательное воздействие гидроколлоидов на процесс кристаллизации лактозы и изменения динамической вязкости. Для многокомпонентных комплексных систем, содержащих карбоксиметилцеллюлозу, альгинат натрия, камедь тары, камедь рожкового дерева и гуммиарабик, установлен как эффект синергизма, заключающийся в межмолекулярном взаимодействии полисахаридов и замедлении спонтанной кристаллизации лактозы, так и эффект антагонизма, проявляющийся в увеличении размеров кристаллов

Выводы

Выводы: Композиция, содержащая камедь тары, карбоксиметилцеллюлозу и гуммиарабик, показала наиболее ярковыраженные свойства к ингибированию роста кристаллов лактозы, а также высокие тиксотропные свойства. В практическом аспекте применение данной комплексной добавки для производства сгущенных молочных продуктов с сахаром методом восстановления сухих компонент может заменить классический процесс внесения затравки мелкокристаллической лактозы, а, соответственно, снизить энерго- и металлоемкость процесса кристаллизации лактозы в продукте

Introduction

Introduction: One of the main problems when storing sweetened condensed milk is the formation of organoleptically perceptible lactose crystals larger than 10 microns. To prevent this defect, the technology of introducing a fine-crystalline lactose seed has widely proven itself, ensuring the production of a high-quality product. However, this traditional technology is energy-intensive, requires large production areas and metal-intensive equipment in the form of vacuum crystallizers. In this regard, research into alternative approaches that prevent spontaneous crystallization of lactose during the production of sweetened condensed milk remains relevant.

Purpose

Purpose: The purpose of this study is to create a composition of polysaccharides to prevent the formation of organoleptically perceptible lactose crystals in sweetened condensed milk

Materials and Methods

Materials and Methods: The materials used were commercial samples of skimmed milk powder, sugar, polysaccharides and whey protein hydrolyzate powder. The work used the methods of rotational viscometry, electron microscopy and the method of sorption-capacitance determination of bound water

Results

Results: The paper presents data on the influence of individual polysaccharides, as well as their complexes on the process of crystallization of lactose in concentrated milk systems with sugar on the formation of a stable structure of matrices, reflecting the ability to have both positive and negative effects of hydrocolloids on the process of crystallization of lactose and changes in dynamic viscosity. For multicomponent complex systems containing carboxymethylcellulose, sodium alginate, tara gum, locust bean gum and gum arabic, both a synergistic effect, consisting in the intermolecular interaction of polysaccharides and slowing down the spontaneous crystallization of lactose, and an antagonism effect, manifested in an increase in crystal size, have been established

Conclusion

Conclusion: The composition containing tara gum, carboxymethylcellulose and gum arabic showed the most pronounced properties for inhibiting the growth of lactose crystals, as well as high thixotropic properties. In practical terms, the use of this complex additive for the production of condensed milk products with sugar by the method of restoring dry components can replace the classical process of seeding fine-crystalline lactose, and, accordingly, reduce the energy and metal consumption of the process of crystallization of lactose in the product

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The authors declare that there are no conflicts of interest present.