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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 of technology for lactose-free liquid mixtures for soft ice cream
Creators: name: ÐÐ°Ð»ÐµÐ²ÑÐºÐ°Ñ, Ð­Ð»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: 2024
Subjects: Ð½ÐµÐ¿ÐµÑÐµÐ½Ð¾ÑÐ¸Ð¼Ð¾ÑÑÑ Ð»Ð°ÐºÑÐ¾Ð·Ñ
Ð¼ÑÐ³ÐºÐ¾Ðµ Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð¾Ðµ
Ð¶Ð¸Ð´ÐºÐ¸Ðµ ÑÐ¼ÐµÑÐ¸
Ð»Ð°ÐºÑÐ°Ð·Ð°
lactose intolerance
soft ice cream
liquid mixtures
lactase

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description: This work is devoted to the development of recipes for lactose-free liquid mixtures for soft ice cream and the technological process for their production. Objects of research: vegetable fortifiers of mixtures for soft ice cream (dried ground ginger, powdered matcha tea, dry rosehip extract, pumpkin puree); milk subjected to enzymatic hydrolysis with lactase from three different manufacturers; lactose-free liquid mixtures for soft ice cream (âGinger-pumpkinâ, âMatcha-cherryâ, âSpike-nickel-strawberryâ); soft ice cream made from the listed enriched liquid mixtures. All developed lactose-free liquid mixtures for soft ice cream are functional in terms of the content of antioxidants per 100 g of product. In the course of the work, recipes for lactose-free liquid mixtures for soft ice cream were developed; the physico-chemical, structural-mechanical, organoleptic, and economic indicators of the studied objects were assessed; technological processes and documentation for the production of liquid mixtures for ice cream have been developed; equipment for the production of the latter has been calculated and selected; a planning solution for a specialized workshop was developed. When writing the literature review, the following database was used â eLIBRARY.RU. Statistical processing of experimental data was carried out using the software package: Microsoft Excel, Microsoft Word. When performing the graphic part, the nanoCAD program was used.