ОБОСНОВАНИЕ ОСНОВНЫХ ТЕХНОЛОГИЧЕСКИХ ПАРАМЕТРОВ ПРОИЗВОДСТВА ВЗБИТОГО ФРИЗЕРОВАННОГО ДЕСЕРТА

Substantiation of basic technological parameters of whipped frozen dessert manufacture

Simonenkova A. P. ^a

Ivanova T. N. ^a

Affiliation

a FGOU HVT the State university - ESIC

Copyright ©Simonenkova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article deals with the basic stages of technological process of whipped frozen dessert manufacture. The influence of BAA containing pectin on the efficiency of physical maturing of mixes as a necessary condition of technological process modeling is proved. The dependence of a ready product whipping from temperature and duration of maturing is proved. Dynamics of reduction of the general bacterial contamination of frozen dessert mixes depending on depth and duration of temperature application is revealed. Optimum parameters of pasteurization are established allowing receiving a ready product with the minimum microflora and the required consumer characteristics.

Keywords

Whipped frozen desserts, modes and efficiency of pasteurization, emulsion stability, modes of maturing, biologically active additive containing pectin, technological process

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