Development of milk chocolate technology with specified properties

The composition of milk chocolate is unbalanced, it has high energy value, contains a lot of added sugar with low protein content. The paper studies and substantiates the criteria for the production of milk chocolate with non-traditional protein-containing components. Tasting evaluation of milk chocolate with replacement of part of sugar for whey protein concentrate, buckwheat, oat flour and pea protein isolate in various combinations showed favorable differences between the model samples and the control. The analysis of rheological properties of model milk chocolate masses has shown that the introduction of unconventional protein-containing ingredients instead of sugar leads to a significant change in the rheological behavior of the product. The plastic viscosity increases from 4.4 to 10 Pa ?s depending on the type of introduced components. In order to determine the influence of the production method on the change in the plastic viscosity of milk chocolate masses, a series of experiments were carried out. t was found that at constant values: the content of the unconventional component (10%) in the recipe, the temperature and time of processing in the conche-machine, the chocolate masses differed in their rheological characteristics. It was found out that the greatest reduction of plastic viscosity of milk chocolate masses with unconventional ingredients in the composition can be achieved by their step-by-step conching and two-stage emulsifier - lecithin injection. The quality of chocolate masses is also determined by their crystallization properties. Milk chocolate masses with various non-traditional protein-containing ingredients were processed at a temperature of about 30.0°C in a laboratory tempering machine in order to form and stabilize ?-form fat crystals. Then they were determined by their temperindex. It was found that if the same conditions of tempering were observed, the temperindex of different milk chocolate masses was different. In order to obtain the optimal temperindex, we have worked out the tempering modes of milk chocolate masses, which will make it possible to obtain products with a stable structure and without traces of "graying" throughout the shelf life.