Influence homogenization of the fat phase and organoleptic indicators of soft ice cream serum based
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
The article discusses the development of mixing technology for soft ice‒cream on the basis of protein-carbohydrate raw milk (PCRM), including serum. We have the task of getting ice cream high nutritional and biological value, reducing energy consumption for the process by adding in recipes cream egg products, plant material, including mashed apricots and pumpkin, which has a high content of fiber, potassium, vitamins A and C, thereby ensuring high biological and nutritional value of the final product. The object of research ‒ the process of homogenization of the mixture for the production of soft ice cream. The aim of this study was to establish rational modes of homogenization process developed mixtures. In order to obtain the optimum conditions of the process of homogenization designed mixes, we investigated the influence of homogenization pressure on the composition of the fat phase, and organoleptic qualities of soft ice cream on the basis of serum. Study the number of fat globules, their volume and the average diameter was determined by microscopy. Organoleptic characteristics determined by the developed 100‒point scale based on weighting coefficients. Studied fashion soft ice samples from serum, containing 25 % apricot puree and pumpkin puree, duration of homogenization pressure (at sugar content 25 % and egg powder 3 %). It was found that for new compounds for soft ice‒cream on the basis of rational PCRM is carrying out the process of homogenization under a pressure of 15 ... 20 ± 1,0 MPa.
Authors and Affiliations
Grigory DEYNICHENKO, Inna Zolotukhina
Keywords
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