функциональный продукт

The rationale for the use of rosebay willowherb (chamaenerion angustifolium) in the production of dairy products

Submitted by red on Fri, 31/07/2020 - 12:48

The article is devoted to the rationale for the use of water-based rosebay willowherb extract in canned milk technology in order to increase nutritional value. The article presents the data on the nutrient composition of water-based rosebay willowherb leaves, and calculations of daily requirements for vitamins and minerals when consuming skimmed milk with sugar, produced with the addition of the water-based rosebay willowherb extract.

The influence of water-binding capacity in cereal and legume flour on the properties of fermented milk clot

Submitted by red on Fri, 31/07/2020 - 12:31

The analysis of patent literature in the field of funnel fermented milks production using cereal flour was done. The results of research on the influence of cereal and legume flour on organoleptic and structural-mechanical indicators are presented.

 

 

The research of using vegetable raw materials in the production of a curd product

Submitted by red on Mon, 11/11/2019 - 13:55

The paper deals with the formula of the curd product containing vegetable filling (pureed baked carrot). There are the results of calculation energy and nutritional value in the finished product. The factors affecting consumer demand are considered in the article. The research results are the calculated cost of the new curd product with vegetable filling pureed baked carrot.

Curd dessert products with functional properties and increased nutritional value

Submitted by red on Mon, 11/11/2019 - 13:51

This work investigates the possibility of using skimmed milk and nanofiltration concentrate (NF-concentrate) of curd whey in the technology of curd dessert products with functional properties. Technological modes and rational proportions of NF-concentrate addition into the curd base are established to increase the biological value of the products. Fruit fillings are selected and the preferred proportion of their application is determined. The biological value of curd desserts is investigated.

Expansion of the starter microflora spectrum in the technology of fermented product with whey protein hydrolyzate

Submitted by red on Thu, 14/02/2019 - 15:23

In order to expand the spectrum of starter microorganisms for the production of a probiotic product with whey protein hydrolyzate, a fermented secondary milk raw material was tested by a consortium of microorganisms Lactobacillus delbrueckii subspecies bulgaricus, a combination of five species of bifidobacteria (B. bifidum, B. longum, B. adolescentis, B. breve, B. infantis) in combination with Streptococcus thermophilus in a ratio of 1: 1: 2 with the addition of whey protein hydrolyzate in an amount of 1 to 3%.

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