ДОСЛІДЖЕННЯ ПРОЦЕСУ ТА РОЗРОБКА ТЕХНОЛОГІЇ ВИРОБНИЦТВА КРЕМ-МЕДУ

Abstract

Honey is one of the most popular foods. Due to its high biological value, its role in nutrition goes beyond simply being a natural sweetener. However, the classic consistency of honey is not always convenient for consumption due to crystallization, which makes it difficult to use in food. Honey with soft, fine-grained crystallization, similar to cream, is in much greater demand. It has a delicate texture and is easy to spread, which makes it popular among household consumers, restaurants, and confectionery manufacturers. The standard technology for producing cream-honey is a long-term, and therefore quite energy-intensive, process. Therefore, the development of a technology for the production of cream honey using an accelerated method is an urgent and timely task. Acacia, linden, sunflower, and paddy honey, which were sold in retail stores in the city of Dnipro in 2024, were used as samples. It was found that acacia honey had the best performance in terms of organoleptic and microscopic indicators, diastase activity, water content, presence of sugar and starch molasses, flour, starch, and gelatin. Linden and paddy honey met the requirements of DSTU 4497:2005. Sunflower honey showed signs of falsification. It was found that increasing the duration of the acacia honey churning process from 5 to 25 min at a constant frequency (421 rpm) leads to a decrease in density and an increase in the specific volume of the finished product, which indicates intensive saturation of honey with air. Further increase in the duration of whipping has no effect on the studied parameters. With a duration of the whipping process of 15 minutes or more, a significant decrease in the size and number of honey crystals is observed, and with a duration of 25 minutes, they are completely absent. It was found that changing the whipping frequency for the same process duration also has a significant impact on the final product. The greatest saturation of honey with air can be achieved at the maximum speed of the working body of the beater (three speeds were studied: 132 / 235 / 421 rpm). Reducing the intensity of whipping reduces the degree of air saturation of the finished product. In addition, during the studied duration, reducing the frequency of whipping does not allow the honey crystals to be completely dissolved. This technology can be used to develop functional cream-honey.