TECHNOLOGICAL ASPECTS OF PECTIN -CONTAINING RAW MATERIALS IN THE PRODUCTION OF ICE CREAM
According to the results of theoretical and experimental studies scientifically grounded technological decisions on technology development of milk ice cream with pumpkin processed products. The research aimed at developing technologies of milk ice cream using pectin-containing domestic raw materials that contain natural structuring and biologically active substances. The main technological parameters of the production of milk ice cream with pumpkin processed products and characteristics of the final product were determined. Regarding to the researches it was proved that in milk vegetable mixtures a structuring happens regarding to a common action of pectin materials, some parts of pumpkin and milk protein.It is determined recommended amount of pumpkin dry substances to provide an effective saturation of milk-vegetable mixtures by air and fine distribution of air into the final product during 7 min. Confirmed the applicability of standard devices of periodic action for freezing milky-pumpkin mixture.
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