Scientific journal
Balanced diet, nutritional supplements and biostimulants
ISSN 2414-1054
ISSN 2414-1054
THE ANALYSIS OF THE FACTORS INFLUENCING QUALITY OF GRAIN BROTHS
Romanenko B.O. 1
Pomozova B.A. 1
Zakharenko D.G. 1
2
1 FGBOU VPO «Kemerovo Institute of Technology of the Food Industry» Ministry of Education and Science of the Russian Federation
2 JSC Terekhinsky Plant of Drinks
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In work the analysis of the factors forming quality of drinks on the basis of grain raw materials is submitted. Are carried to the most significant factors: structure and quality of a grinding of a flour, viscosity of the received grain broths, firmness against stratification of grain broths and ready drinks on their basis. The comparative characteristic of a chemical composition of a flour of a traditional and superhigh milling is given. Change of viscosity of grain broths of a flour of various extent of crushing at a variation of a dosage of a fermental preparation is investigated. The dosage of a fermental preparation is defined termamit, allowing to receive broths of a necessary consistence, the corresponding consistence of drinks like kissel. Stability of broths on the basis of a flour of a superhigh milling against sedimentation is shown. The received broths are intended for receiving soft drinks of a viscous consistence.