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Information × Registration Number 0213U004200, 0110U006623 , R & D reports Title Technology and practical aspects of using com flour concentrate peanut kemels within culinary products popup.stage_title Head Pertsevoy Fedor Vsevolodovich, Доктор технічних наук Registration Date 13-03-2013 Organization Kharkov State Academy of Food Technology and Management popup.description2 The purpose of a topic is scientific justification and development of technological modes and parameters of production of a cheese product soft frozen on the basis of dry skim milk with a concentrate of a kernel of a peanut and a flour corn. The main organoleptic, physical and chemical, rheological and functional and technological indicators of a cheese product soft at stages of its production, storage, freezing and further storage in the frozen condition taking into account influence of vegetable additives are studied. On the basis of the obtained data the prescription structure and the production technology of a cheese product soft is reasonable and developed. On the basis of an assessment of functional and technological indicators of a concentrate of a kernel of a peanut and a flour corn expediency of their sharing as functional indicators is proved. Influence of freezing on change of albumens and fatty fractions, physical and chemical indicators of a cheese product soft is investigated, the period of storage in the frozen look is reasonable. The specifications and technical documentation is developed and approved, actions for introduction of new technology in production at the enterprises of restaurant economy are carried out, submitted data of economic efficiency from introduction of a cheese product soft in production. Product Description popup.authors Гурський Петро Васильович Журавльов Сергій Володимирович Камсуліна Наталія Валеріївна Карєва Олена Павлівна Катречко Наталя Іванівна Обозна Маргарита Василівна Савгіра Юрій Олексійович Ситнік Тетяна Миколаївна Чаговець Віта Віталіївна popup.nrat_date 2020-04-02 Close