Abstract
The article discusses the technology of obtaining ice cream from almond milk, which is useful for people with diabetes and who have lactose intolerance. The study determined the physical and chemical composition of almond milk and the new finished product. In the proposed new product, there is no sugar in the recipe, which is harmful to the human body in large quantities.dates with a rich vitamin and mineral composition, medicinal properties and high nutritional value are added to give the taste properties.
Highlights
Studies have shown that solutions with an alcohol concentration of 60% vol they allow increasing the yield of alcohol and water-soluble substances
In order to obtain dyes from blackcurrant and blackcurrant, it is recommended to use an extractant with a strength of 75%, which extracts anthocyanin compounds to a greater extent
A feature of the process of extracting food raw materials is a significant change in its physical properties during the extraction process, which has a significant impact on all stages of the process
Summary
Studies have shown that solutions with an alcohol concentration of 60% vol they allow increasing the yield of alcohol and water-soluble substances. A feature of the process of extracting food raw materials is a significant change in its physical properties during the extraction process, which has a significant impact on all stages of the process
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