FORMULATION DEVELOPMENT AND ANALYSIS OF THE PROPERTIES OF ICE CREAM WITH THE ADDITION OF BEER

Abstract

Optimal recipes for ice cream with the addition of beer have been developed: light and dark. The following indicators were chosen as the initial data for the design: fat, SOMO, carbohydrates, as well as the minimum cost. Ice cream was made from the following set of raw materials: beer (light and dark), condensed milk, and cream 33%. As a result of the calculations, the minimum cost for ice cream with the addition of light beer was determined - 27342.70 rubles. / 100 kg, for ice cream with the addition of dark beer - 27456.52 rubles. / 100 kg. Physico-chemical parameters of ice cream samples showed that the dry matter content was close to the theoretically calculated 38.51%: for light beer‑33.3%, for dark - 41.7%. Titratable acidity showed that ice cream with the addition of dark beer has a more acidic environment compared to ice cream with the addition of light beer. In terms of organoleptic quality indicators, ice cream with the addition of light beer had an advantage