Development of the composition and technology of the frozen dessert without sugar, using sesame flour
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Lugova, M.V.
Arseneva, T.P.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The
article presents the results of the analysis of the entry dose of stevioside,
topinambur syrup, sesame flour and the type of stabilizer added to the milk ice cream formula
,
theoretically calculated, using solids according to GOST 31457
-
2012 for development of a
functionally oriented dessert with low content of fat and without sugar. It has been established
that the entry dose of the stevioside and the topinambur syrup in an
amount of 0.03 and 5%
respectively to the mixture mass of the frozen dessert allows us to get the product with pleasant
flavor and scent. The use of the PGX
-
1 stabilizer (Germany) with an entry dose of 0.4 to the
mixture mass allows us to get the product
with the best indicators for whipping, thawing
resistance, density and uniformity of consistency. It has been determined that the entry dose of
sesame flour added to the mixture mass varies from 1.5 to 2
%
. It is expedient to put it into the
normalize mixtu
re after the process of homogenization before milling, pre
-
brewing with water in
the ratio of 1:10 for 15
–
20 minutes to humidity (80
±
1)
%
. It has been found that the expiration
date of the frozen dessert without sugar with the use of sesame flour is 6 mo
nths at a temperature
of
–
18
°
C.
Kirjeldus
Article
Märksõnad
frozen dessert, topinambur syrup, stevioside, stabilizer, sesame flour, prophylactic and functional products, articles