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Information × Registration Number 0215U006187, 0113U002003 , R & D reports Title Working out of technology of new generation of dairy-vegetative products for an improving food popup.stage_title Head Pogarskaya Victoria Vadimovna, Доктор технічних наук Registration Date 10-03-2015 Organization Kharkov State Academy of Food Technology and Management popup.description2 The work was carried out in two ways: 1) development of next-generation technology of milk - plant products for health food - drinks based on whey and dairy based beverages buttermilk using innovation as frozen fine nanostructures with a record containing additives bar with fruits and vegetables raw fitodobavok with alternative medicinal and spicy - aromatic raw materials; 2) development of the technology of fine frozen supplementation of high quality and digestibility in the form of nanostructured mashed mushrooms shampinoniv processes with the use of cryo and mehanodestruktsiyi. Science-based and developed technology, technological scheme and the formulation of a new generation of milk - vegetable products - based beverages whey, which includes making additions of fine frozen fruits and vegetables raw berries in boiling sugar syrup. Thus there are two simultaneous processes - defrost and heat treatment, which helps to maximize conservation BAR (90% of the original), their natural flavor and taste. Received drinks containing BAR exceed domestic and are at par with the best foreign analogues. The technology, technological scheme of production and formulation of new types of milk - vegetable products - dairy based beverages buttermilk using fine enriching supplements in the form of quick-nanostructured mashed vegetables and spice extracts in the form of NLPARS. Experimentally set parameters of fermentation buttermilk: the number of starters, temperature and duration of fermentation obtained milk drinks are different from analog products high in natural dietary and nutrition. The technology of nanostructured fine puree frozen mushrooms mushrooms, which differs from the traditional use of processes cryodestruction to the particle size of a few micrometers product and mehanodestruktsiyi Nanocomplex BAR - biopolymer, their transformation into low molecular substances (amino acid monomers, etc.). It is shown that at low temperature fine grinding mushrooms mushrooms is disaggregation and degradation of insoluble bilokhitynmineralnyh com-plex, mechanical destruction (mehanoliz) proteins share (50%) protein is transformed into highly soluble forms - in free amino acids that are easily absorbed by the human body. Related Items published 11 articles, 18 abstracts, 1 manual, 1 monograph, approved 3 ND, PhD thesis defended 1 and 5 master works. The results are introduced in the educational process by expanding HDUHT subjects with NIRS and course master works of science degree projects bachelors and specialists, recruitment NMKD for professional purposes. Product Description popup.authors Балабай К. С. Берестова А. А. Глубокий Д. О. Дібрівська Н. В. Дудник К. В. Кіпенко Г.В. Коробець Н. В. Котюк Т. В. Леухіна Л. В. Лосєва С. М. Максимова Н. П. Маціпура Т. С. Наконечна Ю. Г. Павлюк Р. Ю. Погарська В.В. Соколова Л.М. Стоєв С. С. Тимофєєва Н. М. Хоменко А.В. Юр'єва О.О. popup.nrat_date 2020-04-02 Close