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Inovace v technologii výroby mražených krémů
Malá, Sabina
This Bachelor thesis deals with innovations in the technology of ice cream production. Ice cream is a product obtained by the whipping and freezing pasteurized subsequently homogenized cream, milk or flavored water base mixture, which is then under pressure variously shaped into the desired shapes. Prior to freezing, the mixture matures physically. The resulting consistency is smooth, soft and without large lumps, ice crystals or air bubbles. The thesis mentions the individual raw materials needed for the production of ice creams. In addition, the individual types of ice cream are divided, the technique of their production is mentioned, and the main part deals with the individual innovations in the production technology, such as ice creams with increased protein content, reduced fat content, sweetened by alternative sweeteners, enriched with vitamins etc.
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