DEVELOPMENT OF THE COMPOSITION AND TECHNOLOGICAL RESEARCH SYRUP LIME

The paper presents the results of development of the syrup of lime flowers heart-shaped. The proposed technological scheme of production. Defined critical process parameters in the production of syrup of lime: pH, temperature, number of revolutions of the stirrer microbiological purity. The determin...

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Bibliographic Details
Published in:Кубанский научный медицинский вестник
Main Authors: D. V. VESELOVA, A. M. TEMIRBULATOVA, E. F. STEPANOVA
Format: Article
Language:Russian
Published: Ministry of Healthcare of the Russian Federation. “Kuban State Medical University” 2017-06-01
Subjects:
syrup
lime
sodium benzoate
Online Access:https://ksma.elpub.ru/jour/article/view/699
Description
Summary:The paper presents the results of development of the syrup of lime flowers heart-shaped. The proposed technological scheme of production. Defined critical process parameters in the production of syrup of lime: pH, temperature, number of revolutions of the stirrer microbiological purity. The determination of microbiological purity and the study of the organoleptic properties of the obtained syrup lime.
ISSN:1608-6228
2541-9544

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