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Nové směry v technologii výroby mražených mléčných a smetanových krémů
Kašparová, Aneta
This bachelor thesis deals with new technologies, which are used in the ice cream manufacture. First part defines the consumption of ice cream in Czech Republic, the kinds of products and short history. The second part discusses the basic ingredients, which are essential for ice cream production such as milk and milk products, sweeten-ers, stabilizers, emulsifiers, flavouring and colouring materials. The production and technologies are also described. The third part is dedicated to involvement of probiot-ics, alternative sweeteners such as fructose, dextrose, trehalose, honey, sugar alcohols, date syrup, fructose and glucose syrup and stevia. Incorporation of inulin in low fat ice cream or enrich-ment of ice cream with omega fatty acids is reported. Last pages are about the re-placement of cow milk with almond milk.
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