Abstract
At present, various ways of improving the fermented beverage used in the field of nutrition. Bee products not found widespread introduction of biotechnology in yogurt because it does not studied the technological features of their production. The purpose of the article - the primary justification for technology training in biotechnology bee products yogurt. We used samples bee products Carpathian regions of Ukraine. The studies were conducted according to standard laboratory methods. The influence of fineness of bee pollen on the organoleptic characteristics of yogurt and optimum particle size of the crushed material, which is 10-20 microns. It analyzes the quality of the powder obtained four kinds of chopper: Mortar Grinder, ball, cutting, impact. On the basis of the technical characteristics of the resulting material and energy use of each device is justified-mortar mill in biotechnology yogurt "Honey." Honey was studied solubility at a temperature of 10 °C to 45 °C and an optimum set temperature of the solvent, which amounts to 40 ± 2 °C. The content of milk fat fractions affects the solubility of royal jelly. Recommend this additive to dissolve in cow's milk with a fat content of 0.05% (skim milk). In the case of increasing the titratable acidity of skim milk solubility of royal jelly in it decreases. Therefore, royal jelly is recommended to dissolve in milk acidity of 18 ± 1 ° T. Studies solubility royal jelly after mixing it with sugar in various ratios from 1: 1 to 1: 6. In order to improve the solubility of the optimal ratio set - one measure of royal jelly and five measures of powdered sugar.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
