VLIYANIE PROCESSA GAZIROVANIYA NA ORGANOLEPTICHESKIE POKAZATELI GAZIROVANNOGO MOROZHENOGO «ZELENYY CHAY»
Abstract and keywords
Abstract (English):
The organoleptic indices of five samples of the aerated ice cream before freezing, after gassing and freezing with the duration of 1-5 min, and also the aerated liquid mix before freezing with the different time duration are defined in the article.

Keywords:
ice cream, gassing, freezing, organoleptic indices
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References

1. Usov A.V., Sinkin A.D. Issledovanie svoystv slivochnogo morozhenogo pri gazirovanii // Produkty pitaniya i racional'noe ispol'zovanie syr'evyh resursov: sb. nauch. rabot. - Kemerovo, 2008. - Vyp. 18. - 70 s.

2. Usov A.V. Opredelenie krioskopicheskoy temperatury gazirovannogo morozhenogo // Produkty pitaniya i racional'noe ispol'zovanie syr'evyh resursov: sb. nauch. rabot. - Kemerovo, 2009. - Vyp. 19. - S. 87.

3. Vorob'eva N.N., Usov A.V. Issledovanie i vliyanie gazirovaniya morozhenogo na mikrofloru pri holodil'noy obrabotke // Aktual'nye voprosy sovremennoy tehniki i tehnologii: sb. dokl. 7-y Mezhdunar. konf. - Lipeck: Gravis, 2012. - 200 s.


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