Different technological operations in the production of pea-based plant drink
https://doi.org/10.47612/2220-8755-2021-16-134-139
Abstract
Analogues of dairy products made on the basis of vegetable raw materials are relevant, as the course of vegan and healthy lifestyles (healthy lifestyle) is gaining momentum. The production of pea-based drinks has no analogues in the Republic of Belarus and can find its niche in the sales market. The article presents the results of research on the development of technological operations, the fermentation process and the inactivation of anti-nutrients necessary when using legumes such as peas as raw materials.
About the Authors
A. Ridetskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
G. Pinchuk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Soroko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Ridetskaya A., Bespalova E., Pinchuk G., Soroko O. Different technological operations in the production of pea-based plant drink. Topical Issues of Processing of Meat and Milk Raw Materials. 2021;(16):134-139. (In Russ.) https://doi.org/10.47612/2220-8755-2021-16-134-139
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