Development of the spread technology with hydrocolloid addition
- Авторлар: Smirnova I.A.1, Vasil'eva G.V.1, Smirnova IA1, Vasil'eva GV1
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Мекемелер:
- Шығарылым: № 5 (2009)
- Беттер: 45-46
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287358
- ID: 287358
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
Аннотация
Prospects of new types of spreads are substantiated. Calculations for optimal composition of the fat phase of cream-vegetable spread were made. The most efficient ratio of milk fat and sunflower oil was found.
Recipe of the cream-vegetable spread with 50% fat content was developed. Physical and chemical properties of the product are characterized in the tables presented in the article. Rational lipid criterion of the nutritive value of the spread was calculated.
Recipe of the cream-vegetable spread with 50% fat content was developed. Physical and chemical properties of the product are characterized in the tables presented in the article. Rational lipid criterion of the nutritive value of the spread was calculated.
Негізгі сөздер
Авторлар туралы
Irina Smirnova
Email: milk@kemtipp.ru <mailto:milk@kemtipp.ru>
Galina Vasil'eva
Email: vasilekus@mail.ru <mailto:vasilekus@mail.ru>
I Smirnova
G Vasil'eva
Әдебиет тізімі
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- Рудаков О.Б., Пономарев А.Н., Полянский К.К. Обобщенный критерий пищевой ценности жиров // Молочная промышленность. 2004. № 9.
- Рудаков О.Б. Разработка метода оценки пищевой ценности жиров // Масла и жиры. 2005. № 2.
- Тютюнников Б.Н., Бухштаб З.И., Гладкий Ф.Ф. Химия жиров.-3_е изд., перераб. и доп.- М.: Колос, 1992.
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