Перегляд за Автор "Maslikov, Maxim"

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Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree
(2019) Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Maslikov, Maxim
The modern assortment of ice cream on milk base with vegetable fillers has been analyzed. The choice of vegetable raw material as a promising functional and technological ingredient in composition of milk ice cream is substantiated.Object ofresearch - ice cream technology. The subject of the study - vegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex,dynamic viscosity by Geppler viscometer, resistance to melting - the melting time of hardened ice cream samples, the air bubbles size - the microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrun - by the weight method.Object ofresearch - ice cream technology. The subject of the study - vegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex, dynamic viscosity by Geppler viscometer, resistance to melting - the melting time of hardened ice cream samples, the air bubbles size - the microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrun - by the weight method.Scientifically confirmed the expediency of using in composition of the milk ice cream vegetable puree with a high content of soluble pectin due to thermoacid hydrolysis protopectin. The possibility of partial replacement of the stabilizer of the structure on pectin containing puree is established, which, in addition to the structural function, acts as a natural dye and a taste-aromatic ingredient, enriches the product with a complex of carbohydrates and minerals. By the magnitude of dynamic viscosity coefficient, rational regimes of maturating milkvegetable blends with different ratios between the milk and vegetable component were substantiated. It has been established that functional and technological vegetable puree in the amount of 10-20% practically does not affect the сryoscopic temperature of ice cream blends, which makes it possible to apply commonly accepted freeze modes to obtain a product of guaranteed quality.
Thermophysical characteristics of frozen semifinished products for restaurant technology
(2020) Koretska, Iryna; Polyovyk, Volodymyr; Maslikov, Maxim; Kuzmin, Oleg
The aim of the study is to determine the influence of the rmophysical characteristics of frozen semi-finished products on the quality of desserts.