Перегляд за Автор "Karputina, Margarita"
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Документ Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology(2021) Khareba, Oleksandr; Kuzmin, Oleg; Khareba, Olena; Marynchenko, Viktor; Karputina, Margarita; Koretska, IrynaThe aim of the study is to determine the antioxidant capacity of spicy-aromatic plant raw materials, unconventional for the technology of the restaurant industry. The antioxidant capacity of spicy-aromatic plant raw materials was determined by the method of redoxmetry and pH-metry of aqueous-alcoholic infusions; sensory indicators - according to the expert method; the results of mathematical and statistical processing - according to the Pearson linear correlation method.Документ Determination of microbiological and physicochemical characteristics of sweet sorghum and wort on its base in the non-alcoholic drinks technology(2014) Korolenko, A.; Karputina, Margarita; Khargeliia (Karputina), Daria; Teterina, SvitlanaThe paper identified the quantitative and qualitative composition of microflora and basic physical and chemical properties of sugarsorghum juice, diluted apple concentrate and mash on them. The samples wort for physico-chemical parameters recommended for use intechnology fermented soft drinks.The use of technology fermented beverages mash of soft thermal processingof sorghum juice and sugar mixture 70% nepidkyslenoho and unpasteurized juice mash of sorghum and sugar 30% diluted apple cider for quality and safe products.Документ Physical, chemical and organoleptic characteristics of low alcohol beverages basedon sugar sorghum(2019) Karputina, Margarita; Khargeliia (Karputina), Daria; Melnik, IrinaThe paper evaluates the modern market of soft drinks. The production of soft drinks is characterized by an extremely wide variety of raw materials. The use of juices, concentrates, infusions and extracts of plant raw materials, flavors, emulsions, aromatic bases, food acids, vitamins, dyes, stabilizers, preservatives, brighteners, turbidizers, sweeteners and other raw materials and materials that meet the requirements of applicable regulations and have permission Ministry of Health. It is established that the increase in demand for these beverages will be with the use in the technology of natural plant materials, which are biologically active substances. Sugar sorghum is offered as a high-quality raw material, which is a promising crop and is characterized by a rich component composition. It is proposed to obtain weak drinks by fermenting the wort on the basis of sugar sorghum juice with the addition of apple and apple-cherry concentrates. Physico-chemical parameters of the wort are determined and the modes of its fermentation by dry yeast of the manufacturer "Biowin" - Brewgo-01 and the manufacturer "Fermivin" - Gervin GV1 are proposed, which are considered for brewing and wine dilutions, respectively. The influence of these placers on the accumulation of potential food products and the formation of organoleptic characteristics of beverages has been studied. It was found that in the studied samples of the best products are in quantities close to the threshold of sensation and, of course, affect the taste and aroma profile of finished drinks. Profilograms of taste and aroma and the made product about prospects of use of salted sorghum in technologies of low-alcoholic drinks on the basis of natural raw materials are constructed.Документ Preparative simulated distillation in the technological process management of natural flavor obtaining(2013) Frolova, Natalia; Ivanova, Victoria; Karputina, MargaritaResearchers are actual in flavor technologies, quality control of raw material with predicting of its perspective and trends of use in flavored products. Актуальні дослідження в технології аромату, контролю якості сировини з прогнозуванням його перспективи та тенденції використання в ароматизованих продуктах.