Rubanka K. Improvement of technology multicomponent mixture extracts of vegetation and food concentrates of desserts with their use.

The dissertation thesis is devoted to the development of the technology of sweet food concentrates. It has been set the influence of extraction parameters on physical and chemical indicators and chemical composition of herbal extracts. It has been indicated optimal parameters of berries, tea, ginger extraction and influence of this process on chemical composition of liquid extracts. It has been selected optimal conditions of drying of herbal extracts and indicated its influence on the quality of dried extracts. It has been calculated the recipes of multicomponent mixture based on tea and coffee, analyzed their quality, and it has been set their expiration date. It has been disclosed the essence of the inflation of multi components mixture on the structural and mechanical properties of jellies and mousses. It has been proved the technology of producing sweet dishes with increased nutritional value.