title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð´ÐµÑÐµÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of assortment and improvement of technology of desserts based on fruit raw material
Creators: name: Ð¡Ð°Ð±Ð»Ð¸Ð½Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸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: 2019
Subjects: Ð½Ð¸Ð·ÐºÐ¾ÐºÐ°Ð»Ð¾ÑÐ¸Ð¹Ð½ÑÐµ Ð´ÐµÑÐµÑÑÑ
Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾Ðµ ÑÑÑÑÐµ
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ÑÑÐ±Ð»Ð¸Ð¼Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÐºÐ°
Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ¾ÑÑÐ°Ð²

description: Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð´ÐµÑÐµÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÑÑ, Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ¾ÑÑÐ¾Ð²Ð¾Ð³Ð¾ ÑÐ°Ð·Ð½Ð¾Ð¾Ð±ÑÐ°Ð·Ð¸Ñ ÑÐ²ÐµÐ¶Ð¸Ñ Ð¿Ð»Ð¾Ð´Ð¾Ð² ÑÐ±Ð»Ð¾Ðº, ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÑÐ³Ð¾Ð´ ÑÑÐ±Ð»Ð¸Ð¼Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÑÑÐºÐ¸.
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Ð Ð·Ð°ÐºÐ»ÑÑÐµÐ½Ð¸Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐ¸Ð²Ð¾Ð´Ð¸ÑÑÑ ÑÐ°ÑÑÐµÑ ÑÐµÐ±ÐµÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÐ¸, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð² ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ð¸ Ñ ÐÐÐ¡Ð¢ 6441-2014, Ð¿ÑÐµÐ´Ð»Ð°Ð³Ð°ÑÑÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¸ ÑÐ¿Ð¾ÑÐ¾Ð±Ñ Ð¿ÑÐ¾Ð³Ð½Ð¾Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¾ÑÐµÑÐ°Ð½Ð¸Ð¹ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð´ÑÑÐ³Ð¸Ð¼Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°Ð¼Ð¸ Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ.
description: This work presents the studies of technology of desserts based on fruit raw materials, analysis of apple varieties and the ways of enriching the product with the help of freeze-drying berries.
Zephyr is taken as a prototype for the expansion of the range of desserts. Experimental researches of the chemical composition of four North-Western region of Russia apples varieties (harvest, 2018) are given.
Based on the results of organoleptic and physico-chemical researches of quality indicators, the most promising apple varieties are selected. On their basis, the technology of dessert preparation is proposed, recipes are calculated, the increase in nutritional value and the reduction in energy value due to the adding of cranberries and black currants freeze-dried berry powders are justified.
In conclusion, the calculation of cost, the definition of quality indicators according GOST 6441-2014 are presented, recommendations for use and methods of forecasting combinations of the resulting product with other products for the production of catering are offered.