title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð¾Ð³Ð¾ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾Ð³Ð¾ Ð¸Ð·Ð¾Ð»ÑÑÐ° ÑÐµÐ¼ÑÐ½ Ð¿Ð¾Ð´ÑÐ¾Ð»Ð½ÐµÑÐ½Ð¸ÐºÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of ice cream technology using protein isolate of sunflower seeds
Creators: name: ÐÐ³Ð°ÐµÐ²Ð°, Ð¡Ð°Ð±Ð¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¿Ð¾Ð´ÑÐ¾Ð»Ð½ÐµÑÐ½ÑÐ¹ Ð±ÐµÐ»Ð¾Ðº
Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð¾Ðµ
ÑÑÐ°Ð±Ð¸Ð»Ð¸Ð·Ð°ÑÐ¾Ñ
Ð²ÐµÐ³Ð°Ð½ÑÑÐ²Ð¾
ÑÑÐ¸Ð·ÐµÑ
sunflower protein
ice cream
stabilizer
veganism
freezer

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description: The topic of the final qualifying work: "Development of ice cream technology using protein isolate of sunflower seeds". The aim of the work is to develop an assortment of soft ice cream using sunflower protein isolate. To achieve the goal, the following tasks have been set and solved: 1. A literary review of the ice cream market was conducted, on the basis of which an analysis of the classification and technologies of its production was carried out, a characteristic was given and non-traditional components in the composition of ice cream were considered. 2. The objects and methods of research, as well as the equipment used during the experiment, are characterized. 3. The planned studies were carried out and their results were analyzed with subsequent conclusions. Formulations of soft ice cream using sunflower protein isolate have been developed. 4. Technological modes have been worked out, quality indicators of soft ice cream have been determined. 5. Regulatory documentation for new products has been developed.In the course of the work, ice cream recipes were developed on dairy, vegetable-dairy and vegetable bases with the addition of sunflower protein. The selection of components for the ice cream mixture was worked out and carried out, an assessment was made of the milk mixture before the freezer and after the freezer. Organoleptic, physico-chemical and microbiological methods were studied. The addition of sunflower protein to ice cream recipes based on dairy and vegetable bases had a positive effect on the functional properties of the dessert.