Please use this identifier to cite or link to this item: http://repository.kpi.kharkov.ua/handle/KhPI-Press/9239
Title: Сравнительная характеристика технологий традиционных и гидролизованных сгущенных консервов с сахаром
Other Titles: A comparative analysis of technologies of traditional and hydrolyzed sweet condensed milk
Authors: Калинина, Е. Д.
Корнилова, О. В.
Keywords: гидролиз; лактоза; пастеризация; стабилизатор; сухие вещества; technology; hydrolysis; lactose; pasteurization; stabilizer; dry solids; condensed milk
Issue Date: 2014
Publisher: НТУ "ХПИ"
Citation: Калинина Е. Д. Сравнительная характеристика технологий традиционных и гидролизованных сгущенных консервов с сахаром / Е. Д. Калинина, О. В. Корнилова // Вестник Нац. техн. ун-та "ХПИ" : сб. науч. тр. Темат. вып. : Новые решения в современных технологиях. – Харьков : НТУ "ХПИ". – 2014. – № 26 (1069). – С. 135-140.
Abstract: Проведены теоретические и эксперементальные исследования для разработки новых технологий гидролизованных сгущенных молочных консервов с сахаром. Приведены векторные схемы производства новых и традиционных технологий. Проведена сравнительная характеристика технологий традиционных и гидролизованных молочных сгущенных консервов с сахаром
Theoretical and experimental studies for developing new technologies of low-lactose (hydrolyzed) sweet condensed milk were conducted. The enzymatic hydrolysis of lactose enables developing the technologies of dairy products with reduced content of lactose. Low-lactose products are considered as functional food products for people with lactose intolerance and this allows extending the range of dairy products, improving the organoleptic characteristics of products and excluding the possibility of lactose crystallization in sweet condensed milk during storage. During the enzymatic hydrolysis, lactose is split into monosaccharides glucose and galactose, the organoleptic values are changed (milk becomes sweet), depending on the level of lactose hydrolysis the sweetness of milk is increased, which enables reducing the concentration of sucrose in the formulation of sweet condensed milk. Vector schemes of manufacturing the new and traditional technologies were given. The comparative analysis of the technologies of traditional and hydrolyzed sweet condensed milk was performed
URI: http://repository.kpi.kharkov.ua/handle/KhPI-Press/9239
Appears in Collections:Вісник № 26

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