PRODUCTION OF VEGETABLE SUBSTITUTE OF MILK
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 2, Issue
Abstract
The range of soft drinks in the world markets and in Ukraine is constantly expanding mainly using new innovative raw materials. Today industry produces a large number of products that mimic the taste, texture and physicochemical properties of milk beverages, but made entirely of plant material. These products are called vegetable milk. Grains, nuts and oilseeds are used for the manufacture of beverages. The authors have developed a production technology of a drink that can be used as a substitute for animal milk obtained exclusively from plant components, namely of walnut. Walnut decreases nervous excitability. The high content of magnesium has a positive effect on the human nervous system, making the body tolerate stress more easily, normalizes sleep. Nuts contain about 77% fat, 90% of which are essential lipids comprising polyunsaturated fatty acids, which have influence on the health, cardiovascular system and are the part of cell membranes. The article presents a method of producing vegetable milk and proposes the scope of use of the produced beverage. Vegetable milk can be used as a standalone drink or may be included in the formulation dishes. Vegetable milk of walnut may be flavored. Based on this product, coffee beverages can be prepared due to its ability to foam. Milk of walnut kernels can be recommended for use to people which for medical reasons can not consume animal milk, vegetarians or people who observe a fast.
Authors and Affiliations
Анжела Д’яконова, Вікторія Степанова
Keywords
Related Articles
- EP ID EP177069
- DOI -
- Views 75
- Downloads 0
RESEARCH OF THE INFLUENCE OF THERMAL STEAMING ON THE SURFACE LAYER OF ONION
Analysis of the research shows the need to create a combined method of cleaning the bow, which will include a preliminary heat treatment followed by mechanical onions additional purification. The article deals with the p...
DETERMINATION OF QUALITY INDICATORS OF THE ULTRAFILTRATION CONCENTRATE OF SKIMMED MILK
The paper presents new methods of processing the findings on the ultrafiltration (UF) concentration of skimmed raw milk by means of a new method to prevent building up a polarization layer on the membrane. Food liquids w...
DETERMINATION OF THE BAR COMPLEX OF CHLOROPHYLL CONTAINING VEGETABLES AND DEVELOPMENT OF NANOTECHNOLOGIES OF FOOD FOR HEALTHY FOOD
The complex of BAR was determined in chlorophyll-containing vegetables (cabbage broccoli, spinach, Brussels sprouts, green bean beans). The presence of100 grams of fresh airway complexes of the BAR (chlorophyll, ph...
ТЕХНОЛОГІЯ ТОНІЗУЮЧИХ НАНОНАПОЇВ НА ОСНОВІ МОЛОЧНОЇ СИРОВАТКИ, ЗБАГАЧЕНИХ КРІОПАСТАМИ З ОВОЧІВ І ФІТОЕКСТРАКТАМИ
Науково обґрунтовано і розроблено технологію нових функціональних оздоровчих комбінованих молочно-рослинних нанонапоїв для оздоровчого харчування на основі натуральної сировини – сироватки молочної та вітамінних замороже...
MODELING LOSS OF ENERGY IN INFRARED DIVICES OF FOOD INDUSTRY
One of the possible methods of modeling heat energy losses in infrared apparatuses of the food industry is considered. It is proved that the Bouguer law is valid for weakly divergent beams of beams in most practical situ...