STUDYING THE TECHNOLOGY OF DAIRY DESSERTS WITH WHIPPED STRUCTURE BASED ON PLANT RAW MATERIALS

Abstract

In the article studies have been conducted on the possibility of using of whole milk with plant components to create technology for new types of whipped products. As a result, fortified milkshakes with plant components have been developed. The assortment is represented by the following items: lemon and currant, milk and chocolate, vanilla. Vanilla has a specific smell and aroma and recruits the body. Lemon and currant are rich in vitamins and organic acids, which are so necessary in old age. By the amount of vitamin C, blackcurrant takes the fourth place among other plants. Cocoa stimulates the secretion of gastric juice. All samples of drinks were evaluated according to organoleptic indicators. The technological process for the production of milkshakes consists of the following operations: acceptance of milk, acceptance of other ingredients of the product, evaluation of their quality, milk pasteurization, milk cooling, syrup preparation, syrup pasteurization, mixing with eggs, stabilizer preparation, mixing pasteurized milk with a mass fraction of fat 3.5% with components, homogenization, whipping the mixture, cooling the cocktail, bottling the finished product, packaging, labeling the finished product, storage of the finished product.