СОВЕРШЕНСТВОВАНИЕ ТЕХНОЛОГИИ КИСЛОРОДНОГО КОКТЕЙЛЯ

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    410012, , . , , 1. (8452) 23-47-81. .: 23-32-92,

    e-mail: rector@ssau.saratov.ru

    SUMMARY

    N.V. Nepovinnykh, V.N. Grosheva, N.M. Ptichkina

    IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL

    Cheese whey valuable milk protein-carbohydrate feedstock. On its basis a range of food products. We have re-searched and developed the technology of production of oxygen cocktail based on cheese whey and natural juices. To im-prove the quality and stability of foam were used polysaccharides of plant origin. In the experiments, the physico-chemical and rheological properties of the polysaccharides used, set way of preparing and making polysaccharide additives in serum based. Develop a framework of oxygen cocktail, study its organoleptic, physical, chemical and microbiological properties, defined nutrients and energy value. Designed cocktails enhances immunity, beneficial effects on biological processes in the body, thus helping to combat certain diseases and improving the condition of the body as a whole.

    Aerated dairy products, oxygen cocktails, polysaccharides, cottage cheese whey.

    Saratov State Agrarian University named after N.I. Vavilov, 410012, Russia, Saratov, Teatralnaya pl., 1.

    Fax (8452) 23-47-81, tel.: 23-32-92, e-mail: rector@ssau.saratov.ru

    :09.04.2013

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