TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
The aim of scientific work is to improve the technology of frozen desserts enriched with protein-herbal component by the obtained thermo & heat coagulation of skimmed milk with Rumex juice. The emergency of the development of new frozen desserts with protein-milk concentrates, obtained by differ...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/3b4071a205b448bfb4d0d30d583a9767 |
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| Sumario: | The aim of scientific work is to improve the technology of frozen desserts enriched with protein-herbal component by the obtained thermo & heat coagulation of skimmed milk with Rumex juice. The emergency of the development of new frozen desserts with protein-milk concentrates, obtained by different coagulation methods, is substantiated. The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Having in view the complex influence on the proteins of high temperature milk and the Rumex acid reagent, the parameters of the process are specified. As raw material for coagulation, skimmed milk with a mass fraction of dry matter of 11.2 ± 0.7%, protein, 3.7 ± 0.2%, titrated acidity, 17 ± 1.0°Т, density, 1032 kg/m³ was selected. The amount of coagulant with a pH of 3.1 at a level of 7 ± 0.5% of the weight of skimmed milk satisfies the requirements for protein-herbal clots according to quality indices. The technological process of production of frozen dessert with protein-herbal component was provided, which envisaged the receipt of raw materials and preparation of the milk basis, production of protein-herbal component, mixing, milling and packing. The refined technological parameters of production and the biological value of dessert are determined. Thus, it was established that the introduction of the protein-herbal component into the frozen dessert composition at the ratio of the milk basis to protein-herbal 80:20 will allows getting the product with the corresponding organoleptic and physico-chemical indicators of quality with increased nutritional and biological value. |
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