title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¸Ð· ÑÑÐºÐ²Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development recipes and technology of confectionery products using pumpkin cryopowder
Creators: name: ÐÐ¾ÑÐ´Ð¾Ð½, ÐÐ²Ð³ÐµÐ½Ð¸Ñ
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: 2020
Subjects: ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº
ÑÑÐºÐ²Ð°
ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ðµ
ÑÐ¸Ð·ÐºÐµÐ¹Ðº
Ñryopowder
pumpkin
confectionery
cheesecake

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description: This work is devoted to study technology of confectionery products using cryopowder from pumpkin and to develop a new cheesecake recipe. The work was carried out based on Peter the Great St. Petersburg Polytechnic University, where laboratory research was conducted on the technological properties of pumpkin cryopowder, cottage cheese and product that was created. The research includes calculations that show the quantitative content of chemical elements of the product. As a result, an analysis of the manufacturing technology of products using pumpkin cryopowder was made, as its effect on biological product value. The final solution was to add seven percent of cryopowder from pumpkin to the cottage cheese mass of the product. It was optimal for the organoleptic and technological properties of the product. Using AutoCAD software, a design and manufacturing process were developed that follow all standards and principals that currently exist. Additionally, technological documentation of products was developed.