Development of the spread technology with hydrocolloid addition
- 作者: Smirnova I.A.1, Vasil'eva G.V.1, Smirnova IA1, Vasil'eva GV1
-
隶属关系:
- 期: 编号 5 (2009)
- 页面: 45-46
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287358
- ID: 287358
如何引用文章
开放存取
##reader.subscriptionAccessGranted##
订阅存取
详细
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.
关键词
作者简介
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
参考
- Паринов Д.Б., Рудакова Л.В., Полянский К.К., Рудаков О.Б. Комплексная оптимизация рецептуры спредов // Сыроделие и маслоделие. 2009. № 1.
- Рудаков О.Б., Хрипушин В.В., Паринов Д.Б. Алгоритм оптимизации состава жировой фазы спредов // Масложировая промышленность. 2006. № 3.
- 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.
补充文件
