Grebelnik O. The mining of the technology of dry dessert mixes

The thesis is dedicated to the scientific substantiation and mining of the technology of the new dry dessert mixes of heightened biological value and dairy products on their basis. The capability of sharing of dry skim milk, fructose, malt extract, chicory and helianthus in the mud formulations of new canned food is rotined. Influencing filling materials on qualitative behaviours of dessert mixes is investigated. The expediency of usage of a way of dry mixing of components is demonstrated. The optimal parameters of a deoxidation process of dry mixes are established. The complex estimation of quality for dry dessert mixes and dairy products on their basis is designed. Term and conditions of storage of dry products is established. The patents for the invention affirm the outcomes of researches. The project of the normative documentation on new kinds of dry dairy mixes for cocktails and puddings is designed. The technology of new canned food and products on their basis have passed manufacturing check. Keywords: the dry dessert mixes, desserts, cocktails, puddings, dry skim milk, fruit sugar, malt extract, chicory, helianthus, quality.