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production of kvass. Effect of increasing the set 3-4 times the number of cells
with glycogen in the samples prepared using the treated ECA in - water system
in comparison with control samples.
The application of functional ingredients - soluble dietary fiber (gum
arabica Thixogum), antioxidant (vysokoochi - schennogo green tea extract
containing epigallocatechin gallate Teavigo not less than 88 %) for the
enrichment of drinks on the basis of the ECA - of water.
When investigating the effect of ECA-water solutions at hydrocolloids
shows that the lowest viscosity is observed in the solutions of gum arabic.
It is found that 0.1; 0.3; 0.5 % - tion gum arabic solutions prepared at ECA
-water, the dissolved oxygen content remains practically unchanged during
storage for 7 days, that is 1.4-2.3 times the comparison results for solutions with
tap water and distilled water. The change over time in the antioxidant activity of
epigallocatechin gallate 0.05 % and 0.1 %-tion solutions prepared using the
ECA-water.
Revealed increase stability epigallocatechin gallate in solutions prepared
with ECA - water, compared with reference solutions.
The compounding and beverage technology using ECA-water-rich
physiologically functional ingredients - dietary fiber and antioxidant. A
normative and technical documentation on drinks derived from ECA-water.
A significant proportion of the total output of modern meat processing
industry sausage products occupy emulsified meat products and a wide range of
products, such as sausages, small sausages - grilled, boiled and ham - chopped
sausages and other combination of meat products including bacon,
shrotirovannoe meat, pieces of offal, vegetables and so on.
Despite taking place technological features of production, the quality of the
finished product, its appearance and other consumer properties associated
primarily with the formation in the process of production of stable emulsions.
The basis of emulsified meat products comprise finely divided meat, fat
and water, and the latter are dispersed in a colloidal state, and protein (meat
proteins, protein supplements) and water form a spatial skeleton ( "backbone")
retaining the fat. The possibility of obtaining emulsions and their stability
depends on many factors, the main of which are:
- Species composition and functional-technological properties of the
formulation components;
- The amount of salt-soluble proteins in the system and the degree of their
participation in the process of emulsification;
- The ratio of "the fat: protein: water" in the emulsion;
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