DEVELOPMENT OF THE TECHNOLOGY OF COFFEE BEVERAGES WITH NEW STRUCTURAL PROPERTIES
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 1, Issue
Abstract
The research of modern market of restaurant services in the coffee art segment makes it possible to make the conclusion that such products of restaurants as coffee and coffee beverages with a variety of prescription components, durability, cooking technology, inclusive design and author's submission, are in great demand. A wide range of coffee and coffee beverages based on the molecular cuisine can represent such products at the modern market. Molecular coffee is gaining popularity, and innovative products present it at the market of restaurant services – coffee and drinks based on it in the form of jelly, delicate mousse, air foam, "molecular coffee spheres," etc. The aim of the research is to develop technology and broaden the range of high-quality creative beverages with new organoleptic and structural indicators adapted to the requirements of the modern market and consumers. The following tasks are to be solved for the achievement of this goal: to determine the recipe component that is the regulator of a new product structure and its rational balance with other ingredients; to develop and substantiate the technology and the recipe composition of coffee and its varieties, to study their organoleptic characteristics. A group of such products as coffee and beverages based on it, which are the main products for restaurants, cafes, coffee shops, cafe bars, etc. are characterized in the work. The existing technologies of classical coffee beverages are monitored and the peculiarities of each classified group are determined.Analytical work with literary sources provided an opportunity to identify the ways for the improvement of the existing range of coffee beverages. As a result, a new range of structured coffee beverages is developed. According to the results of the research, quantitative indicators of the components of model systems, which are taken as the basis for the project of the recipe composition, are determined. Based on the obtained data, the technology and the recipe composition of structured coffee beverages are developed and substantiated, and technological documentation – technological cards for new products – is drawn up.
Authors and Affiliations
Белла Ботштейн, Ніна Чорна
Keywords
Related Articles
- EP ID EP364647
- DOI 10.5281/zenodo.1306557
- Views 65
- Downloads 0
ДОСЛІДЖЕННЯ ПРОЦЕСУ СУШІННЯ ПЛОДООВОЧЕВИХ ВИЧАВКІВ У ВІБРАЦІЙНІЙ ВАКУУМНІЙ СУШАРЦІ
Досліджено процес сушіння плодоовочевих вичавків в умовах вібрації під вакуумом. Розглянуто способи виробництва концентрованих продуктів із плодоовочевої сировини та конструкцію вібраційної вакуумної сушарки для плодоово...
СТВОРЕННЯ НОВІТНІХ КОНСТРУКЦІЙ ПОХИЛИХ КОВШОВИХ ЕЛЕВАТОРІВ ШЛЯХОМ МОДЕРНІЗАЦІЇ ІСНУЮЧИХ
Розроблено нові конструкції елеваторів, оснащені ковшами з рухомими днищами різної форми. Для їх віджимання всередину ковшів створені додаткові пристосування. Такі форми ковшів характеризуються підвищеним коефіці...
SCIENTIFIC SUBSTANTIATION OF ALIMENTARY PROVISION OF HOMEOSTASIS AND MINERAL METABOLISM OF THE HUMAN BODY
The authors analyzed the ways for alimentary provision of homeostasis and mineral metabolism in human body. Chemical elements are analyzed as the sources of homeostasis provision; the ways for essential micronutrients di...
STUDY OF HEATING IN THE PROCESSES OF MANUFACTURING SEPARATE CONCENTRATES FROM PLANT RAW MATERIAL
The article discusses new energy-saving low-waste methods of producting concentrated products based on fruit and vegetable raw materials: candied fruits, pasty beverage concentrates, dry confitures and separ...
ДОСЛІДЖЕННЯ МОЖЛИВОСТЕЙ ЗАСТОСУВАННЯ ТЕРМОІНДИКАТОРНИХ ФАРБ ДЛЯ КОНТРОЛЮ ЯКОСТІ ХАРЧОВИХ ПРОДУКТІВ
Розглянуто можливість застосування термоіндикаторних фарб для забезпечення безпеки харчових продуктів. Пропонується нанесення їх у вигляді ярлика на тару із продукцією, яка має декілька температурних режимів, що обумовлю...