Berestovaya A. Technology fine-dispersered frozen fruit additives and their using in improving milk plant products

Object of study - production processes of frozen fine addition of fruit, milk health - plant products and fillings with their use. Purpose - scientific substantiation technology additives fine frozen fruit in the form of puree using cryogenic "shocking" low-temperature freezing and mechanical degradation, allowing to preserve and extract raw materials tied BAS forms, and their use in the preparation of health combined dairy plant products. Dissertation is devoted to the development of innovative technology of finely divided frozen fruit supplements (apples, lemons and oranges with peel, bananas) in the form of puree, which includes cryogenic "shock" freezing and finely divided low-temperature grinding and is accompanied with the processes of kryomechanodestruction and mechanical activation, the combined effect of which leads to mechanodestruction, as well as to release of BAR latent inactive forms associated with biopolymers and their transformation into a free state (their number increases by 1.6…4.2 times as compared with fresh fruits), and as a result a finished product gets fundamentally new consumer properties in comparison with the initial raw materials; development of technology of health milk and vegetable products (drinks, ice-creams using milk whey) and high-quality toppings using the developed supplements, such as BAS enrichers, thickeners, structure-forming agents and flavorings.