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Information × Registration Number 0225U000594, (0123U100199) , R & D reports Title Technologies of food products based on dry mixtures for establishments of the restaurant industry popup.stage_title Технології харчової продукції на основі сухих сумішей для закладів ресторанної індустрії Head Omelchenko Svitlana B., Кандидат технічних наук Registration Date 14-01-2025 Organization State Biotechnology University popup.description1 Justification of the recipe composition and technological process of production of culinary and confectionery products, drinks based on dry mixes popup.description2  The object of the study is the technology of dairy drinks, culinary and confectionery products made on the basis of a dry mix. The subject of the study is model systems based on protein-containing dairy raw materials, fat component, surfactants, structuring agents, semi-finished products based on a dry mix and finished products. In the course of the work, modern trends in the development of the technology of beverage production, culinary and confectionery products were determined; the analysis of the recipe composition and technological process for the production of beverages, culinary and confectionery products that have a foamy and foam-emulsion structure was carried out; theoretical aspects of the formation of foamy and foam-emulsion food systems were indicated. The recipe composition of foamy dairy products using low-molecular surfactants and kappa-carrageenan was substantiated, the recipe composition of foamy emulsion products (soufflé, chocolate biscuit) was substantiated. The rational content of the main recipe components of foamy and foam-emulsion products was experimentally determined: content of dry milk – 84%, content of flavoring additives – 15%, content of surfactant E472e – 0.1%, content of kappa-carrageenan – 0.025%. The prospects for using the dry mixture in the technology of foamy and foam-emulsion products have been determined. A technological model for the production of milk shakes, dessert products, and chocolate biscuits has been developed; the technological process of production has been analyzed from the point of view of system analysis. Safety measures for the functioning of the technology for the production of dairy drinks, culinary and confectionery products have been developed; technological schemes for the production of beverages, culinary and confectionery products have been given; a description of the technological scheme of production by stages has been carried out; safety diagnostics and analysis of possible risks in the process Product Description popup.authors Kotliar Oleh V. Fedak Natalia V. Chorna Nina V. popup.nrat_date 2025-01-14 Close