[Production technology of potato concentrate and nonalcoholic aerated drink produced on its basis]
2006
Lovkis, Z.V. | Рetyushev, N.N. | Litvyak V.V.,National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs
Results of development and introduction of the technology of production of potato concentrate and nonalcoholic aerated drink Mikola prepared on its basis with spice and aromatic herbs were presented. Technological and structural schemes of the production of potato concentrate and nonalcoholic aerated drink produced on its basis were presented, mineral and vitamin composition of potato concentrate, dependence of the original gravity on the concentration of dry matters in the potato concentrate were analyzed. Physical and chemical analysis of potato concentrate showed the following results: perfect water solubility, weight fraction of dry matter - 70%, acidity - 30-40 cm3 0,1 N solution of NaOH/100 cm3, food value of 100 g of concentrate – 238 large calorie, 60,0 g of carbohydrates and 3,2 g of proteins. The following spice and aromatic herbs were used in the production of Mikola drink: Carum carvi L., Echinacea purpurea L., Hyssopus officinalis L., Coriandrum sativum L., Melilotus coeruleus L., Origanum vulgare L., Helichrusum arenarium L., Tanacetum balsamita L., Mentha piperita L., Artemisia dracunculus L., Dracocphalum moldavica L., Nepeta Mussinii L. Analysis showed the following physical and chemical properties of the observed nonalcoholic aerated drink: weight fraction of dry matter – 8,3%, acidity – 3,5 cm3 0,1 N solution of NaOH/100 cm3, food value of 100 cm3 – 32 large calorie, weight fraction of carbon dioxide – 0,04%. Reaction of melanoidin formation took place in the result of the heat treatment of food products and played the main role in the formation organoleptic properties of the concentrate and drink
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Academy of Sciences of Belarus
