title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð° Zoogloea
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of a technology for an almond-milk fermented drink using the milk cap mushroom Zoogloea
Creators: name: ÐÑÑÐ¼Ð¸Ð½Ð°, ÐÑÐµÐ½Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐ¹ Ð³ÑÐ¸Ð±
Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
milk cup mushroom
almond-milk drink
fermentation
technology

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾-Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð° Zoogloea. Ð ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ° ÑÐ°ÑÑÐ¼Ð°ÑÑÐ¸Ð²Ð°ÐµÑÑÑ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº Â«Planto AlmondÂ» (Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾ ÐÐ Â«Ð­Ð¹Ñ ÑÐ½Ð´ Ð­Ð½Â») Ð±ÐµÐ· Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐ°ÑÐ°ÑÐ°, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾ ÑÐ¾Ð±ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÐ°Ð»Ð° Ð±Ð¸Ð¾ÐºÑÐ»ÑÑÑÑÐ° Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð°, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»Ñ ÐÐÐ Â«ÐÐÐÐÐÐ¢ÐÂ». Ð¦ÐµÐ»ÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð° Zoogloea, Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ. ÐÐ»Ñ Ð´Ð¾ÑÑÐ¸Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð½Ð¾Ð¹ ÑÐµÐ»Ð¸ Ð±ÑÐ»Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: - Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð°; - Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ° Ð½Ð° ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ðµ ÑÐ¸Ð¼Ð±Ð¸Ð¾ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð° Ð¸ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ; - Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð³Ð¾ÑÐ¾Ð²ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð°Ð½Ð°Ð»Ð¸Ð·Ð°. ÐÐ±Ð·Ð¾Ñ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð½ÑÑ Ð±Ð°Ð· Ð´Ð°Ð½Ð½ÑÑ Elibrary, Cyberleninka Ð¸ Ð­Ð Ð¡ÐÐ±ÐÐ£. ÐÐ°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»ÑÑ Ð´Ð»Ñ ÑÐ°ÑÑÐµÑÐ¾Ð², Ð¿Ð¾ÑÑÑÐ¾ÐµÐ½Ð¸Ñ Ð³ÑÐ°ÑÐ¸ÐºÐ¾Ð² Ð¸ Ð´Ð¸Ð°Ð³ÑÐ°Ð¼Ð¼. ÐÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½Ð¾Ðµ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ðµ MS-Foto Ð¸ Levenhuk Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¾ÑÑ Ð´Ð»Ñ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¼Ð¸ÐºÑÐ¾ÑÐºÐ¾Ð¿Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸Ð·Ð¾Ð±ÑÐ°Ð¶ÐµÐ½Ð¸Ð¹. ÐÑÐµÐ´Ð¿Ð¾ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¹ ÑÐ¿Ð¾ÑÐ¾Ð± Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ ÑÐ¸Ð¼Ð±Ð¸Ð¾ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ Ð² Ð¿Ð¸ÑÐ°ÑÐµÐ»ÑÐ½ÑÑ ÑÑÐµÐ´Ñ Ð² Ð²Ð¸Ð´Ðµ Â«Ð·ÐµÑÐ½Ð°Â», Ð¸Ð· ÑÐ°ÑÑÐµÑÐ° 5 Ð³ Ð½Ð° 100 Ð¼Ð». ÐÐ¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ Ð¿ÑÐ¾Ð´Ð¾Ð»Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ÑÑÑ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ â 16 ÑÐ°ÑÐ¾Ð², Ð¿ÑÐ¸ ÑÑÐ¾Ð¼ Ð² Ð¾Ð±ÑÐ°Ð·ÑÐ°Ñ Ñ Ð´Ð¾Ð»ÐµÐ¹ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ° Ð¾Ñ 30 Ð´Ð¾ 70 % ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ Ð¿ÑÐµÐ²ÑÑÐ°Ð»Ð° 85 Â°Ð¢. ÐÐ¸Ð½Ð´Ð°Ð»ÑÐ½ÑÐ¹ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½Ñ ÑÐ½Ð¸Ð¶Ð°ÐµÑ ÑÐºÐ¾ÑÐ¾ÑÑÑ ÐºÐ¸ÑÐ»Ð¾ÑÐ¾Ð½Ð°ÐºÐ¾Ð¿Ð»ÐµÐ½Ð¸Ñ Ð¸ ÑÐ¿Ð¾ÑÐ¾Ð±ÑÑÐ²ÑÐµÑ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ ÑÐ¸Ð½ÐµÑÐµÐ·Ð¸ÑÐ° Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ. ÐÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Â«Planto almondÂ» Ð¿Ð¾Ð»ÑÑÐµÐ½Ñ Ð±Ð¾Ð»ÐµÐµ ÑÑÐ°Ð±Ð¸Ð»ÑÐ½ÑÐµ Ðº ÑÐ¸Ð½ÐµÑÐµÐ·Ð¸ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÑ, ÑÐµÐ¼ Ð²Ð°ÑÐ¸Ð°Ð½ÑÑ Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½ÑÐ¼ Ð¼Ð¾Ð»Ð¾ÐºÐ¾Ð¼ ÑÐ¾Ð±ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. ÐÐ¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ Ð´Ð¾Ð»Ñ Ð²Ð½ÐµÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ° Ð¿Ð¾ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ â 30 %. ÐÐ°Ð¸Ð²ÑÑÑÑÑ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÑÑ Ð¾ÑÐµÐ½ÐºÑ Ð¿Ð¾Ð»ÑÑÐ¸Ð»Ð¸ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ñ Ð²Ð½ÐµÑÐµÐ½Ð¸ÐµÐ¼ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ° 50 %.
description: This work is dedicated to the development of a fermented almond-milk drink technology using the milk cap mushroom Zoogloea. The almond component under consideration is the "Planto Almond" beverage (produced by C Â«Ð­Ð¹Ñ ÑÐ½Ð´ Ð­Ð½Â») without sugar, as well as homemade almond milk. The object of study was the bioculture of the milk cap mushroom, manufacturer LLC Â«ÐÐÐÐÐÐ¢ÐÂ». The goal of this work is to develop an optimal technology for the production of a fermented almond-milk drink using the milk cap mushroom Zoogloea, and to study the properties of the obtained fermented almond-milk beverages. To achieve this goal, the following tasks were determined: - To determine the optimal technological parameters for the production of a fermented almond-milk drink using the milk cap mushroom; - To analyze the influence of the almond ingredient on the development of the symbiotic microflora of the milk cap mushroom and the parameters of fermentation; - To study the ready-made samples of the fermented almond-milk drink using physical-chemical and organoleptic methods of analysis. A literature review was conducted using the electronic databases Elibrary, Cyberleninka, and the SPbPU library. The Microsoft Excel software package was used for calculations, as well as for constructing graphs and diagrams. The MS-Foto and Levenhuk software were used for the analysis of microscopic images. The preferred method of introducing symbiotic microflora into the nutrient medium is in the form of "grain," at a rate of 5 g per 100 ml. The optimum fermentation time is 16 hours, at which point the acidity of the samples with an almond component content of 30 to 70% exceeded 85 Â°T. The almond component reduces the rate of acid accumulation and contributes to an increase in the syneresis of the fermented beverages. The use of the "Planto almond" beverage resulted in samples that were more stable to syneresis than the variants with homemade almond milk. The optimum proportion of added almond milk, according to physico-chemical indicators, is 30%. The samples of the beverages with the addition of 50% almond component received the highest organoleptic rating.