Ғылымдар бойынша ХХV республикалық студенттік ғылыми конференциясының
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1 Бакуменко О.Е.Научное обоснование и разработка технологий обогащенных пищевых продуктов для питания студенческой молодежи:дисс. ...д-ра тех.наук: 05.18.01/О.Е. Бакуменко. –М.: 2014. - 362 с. 2 Савкина Е.В. Разработка рецептур мюсли-батончиков / Е.В.Савкина // Горизонты образования.- Барнаул: Изд-во АлтГТУ, Вып. 19,секция «Пищевая промышленность». 2017. – С. 43-47. 3 Гуляев В.Н., Кондратьев В.И., Захаренко Т.С, РоенкоТ.Ф.Технология крупяных концентратов./ В.Н. Гуляев, В.И. Кондратьев, Т.С. Захаренко, Т. Ф. Роенко - М.: 2011. – 200 с. 4 https://world-nan.kz/kz/news/v-rk-znachitelno-vyrosli-tseny-na- krupy от 01.12.2021 5 Инновационный патент РК №25622Способ производства хлеба и хлебобулочных изделий / А.И. Изтаев; 27.03.2012г; заявка №2011/0467.1.; заявл. 29.04.2012 6 Инновационный патент РК №28674 Обогащенная крупа из риса для каш быстрого приготовление / В.И. Сидрова, Б.Н. Усенбеков, В.И. Январева; 20.09.2013 г 7 Пат. РФ 2013132882 Способ выработки крупяных продуктов из зерна тритикале / О.С. Станислав, А.С. Урубков; от 01.10.2015 8 Пат. РФ 2527294 Способ производства крупы из зерна ржи. /И.А. Панкратьева, О. В. Политуха; заявл. 02.11.2012. публ. 27.03.2014. 9 Иунихина В., Мельников Е.. Крупяные продукты для здорового питания / В. Иунихина, Е. Мельников. //Хлебопродукты. 2012. -№12. –C. 25-28. 10 Иунихина В., Мельников Е.. Крупяные продукты для здорового питания / В. Иунихина, Е. Мельников. //Хлебопродукты. 2012. -№12. –C. 25-28. “PINK” CHOCOLATE Rakhymzhanova D.D - ZhT-21 3r1 Kurbanbaeva S.N. - senior lecturer Introduction Pink chocolate is the fourth type of chocolate in addition to white, dark and milk. It was created by chocolatier Barry Callebaut without dyes and flavorings during the processing of cocoa beans. Chocolate has a weak fruit and berry taste. Ruby chocolate is a “Swiss” breakthrough in the confectionery business. It was first introduced in Switzerlandbeing produced by a well-known Belgian firm among chocolatiers. This is not our usual white product, tinted or mixed with berries and juice. It does not contain coloring ingredients and dried strawberries, like pink chocolate, which has long been available in our country. Ruby is a completely new invention, almost magic: special cocoa beans, unusual fermentation and an unforgettable fresh taste. Ruby or “pink” chocolate is made from ruby cocoa beans. More than 10 years ago, one of Barry Callebaut's cocoa bean experts discovered that the components of some cocoa beans can give chocolate an exceptional taste and color. After a while, Barry Callebaut solved this mystery and discovered ruby cocoa beans. So, a completely new kind of chocolate was created. Like grapes needed to create fine wines, the quality and taste of cocoa beans is influenced by the terroir in which they are grown. Ruby cocoa beans are grown in unique climatic conditions — they can be found in Ecuador, Brazil or Ivory Coast. Ruby chocolate does not contain berries, berry flavors and dyes. New characteristics provided by ruby cocoa beans: Ruby chocolate gives a great taste sensation, thanks to the unique fresh berry taste. The fourth type of chocolate (along with dark, milk and white chocolate) offers new ideas for creating the next generation of confectionery and bakery products, ice cream and desserts! Ruby chocolate with a fruity taste and attractive appearance is a new food trend of 2019. This fourth type of chocolate is an exhaustive answer to chocolate lovers who are in search of exciting sensations from chocolate. This is a real breakthrough innovation! According to Barry Callebaut experts, each type of chocolate satisfies different needs of customers. White chocolate, with its sweet, creamy taste, is ideal for sharing experiences with friends and family. The richness of taste and versatility of milk chocolate helps us to relax and unwind. The bitter, rich taste of dark chocolate is a great way to recharge your batteries and boost your self-esteem. Ruby chocolate meets the needs of customers in fulfilling their desires, that is, in obtaining the highest pleasure. Its unsurpassed taste causes incredible sensual pleasure, thanks to an unusual combination of “berry” and softness. There is also a scientific confirmation of these words. The results of an independent study conducted by Ipsos demonstrate consumer interest in ruby cocoa beans. Consumers like ruby chocolate because of its unique appearance, arousing curiosity and a desire to try it. They admire its taste, so ruby chocolate will surely take its rightful place in the market and change the future of the chocolate industry. Ruby chocolate is recognized as the food trend of 2019 worldwide and, according to chefs and chocolatiers, is one of the biggest breakthroughs of recent decades. Innovative pink chocolate has been featured on many world-class entertainment shows, such as Saturday Night Live, Masterchef and Academy Awards. 84 At this year's ISM exhibition, the world's largest exhibition of sweets and snacks, eleven brands announced the start of production of ruby chocolate. Visit a crowdsourcing platform rubychocolate.com to get acquainted with the new products coming to the market, presented by brands around the world, and read information about the trends of impressions received by consumers of ruby chocolate. Pink chocolate has long been known to advanced sweet tooth. Large confectionery companies make it from white, which is colored with specially dried berries or fruits. But technologists from the Swiss company Barry Callebaut claim that they have discovered a new kind of chocolate, creating a delicacy of unusual color, using only the original product - the cocoa beans themselves. Do you think what is the secret of coloring? Pink chocolate has been on the market for a long time. This is ordinary white chocolate, colored with berry juice or a special fat-based paint, with the addition of dried strawberries, cranberriesor cherries. Modern additives allow to get chocolate of any color - emerald, purple, orange. In the Supermarket for the pastry chef VTK there is a whole section dedicated to fat (oil) dyes designed to work with chocolate and other dessert masses on an oil basis. Special fat additives will allow to adapt a gel dye for such work (in its “original” form, it will spoil the mass, like other paints on water). Coloring additives are safe and of high quality, and there is nothing wrong with colored tiles. But there is also a real pink chocolate, photos of which are so popular on the Internet. So, what is ruby? Ruby chocolate was released in 2017, and in September 17 was presented to the world by the Belgian company Barry Callebaut, specializing in cocoa and its derivatives. Ruby chocolate in Russia appeared on sale only in 2019 — this is due to complex certification, because there is no such type of chocolate as “ruby” or “pink” in domestic GOST standards. The release of this product confused the public: people are used to the fact that colored chocolate is just a technological miracle, born of a mixture of white tiles with a dye and sometimes with a flavor. But ruby is a completely new variety: less bitter than black; not as sweet as milk or white; it resembles a berry dessert: light, with sourness. According to the content of cocoa powder, Ruby is in second place after black (for comparison, the main ingredients of white tiles are milk and cocoa butter). This gives the new products an invigorating effect and the ability to lift the mood. жүктеу/скачать 5.25 Mb. Достарыңызбен бөлісу:
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