Healthy milk snack
| Autor: | O. I. Dolmatova, T. E. Chernysheva |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Geography
Planning and Development Glaze Recipe 0402 animal and dairy science 04 agricultural and veterinary sciences Molding (process) TP368-456 Management Monitoring Policy and Law Raw material Shelf life 040401 food science 040201 dairy & animal science Food processing and manufacture 0404 agricultural biotechnology Flavor Enhancers Starter curd product milk snack fast food vitamin and mineral composition health Food science Sugar Mathematics |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 88-93 (2020) |
| ISSN: | 2310-1202 2226-910X |
| Popis: | Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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