title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¾ÐºÐ¾ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐµÐ³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÑÐ»ÑÑÑÑÐ°Ð»ÑÐ½Ð¾Ð¹ Ð¶Ð¸Ð´ÐºÐ¾ÑÑÐ¸ ÑÐ°Ð¹Ð½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð° Medusomyces gisevi
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 the technology of a juice-containing fermentation drink based on the culture liquid of the tea mushroom Medusomyces gisevi
Creators: name: ÐÑÐµÐ¾Ð±ÑÐ°Ð¶ÐµÐ½ÑÐºÐ°Ñ, Ð¡Ð¾ÑÑ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: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÐ°Ð¹Ð½ÑÐ¹ Ð³ÑÐ¸Ð±
ÑÐ²ÑÐºÐ»Ð°
Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
ÑÐ²ÐµÐºÐ¾Ð»ÑÐ½ÑÐ¹ ÑÐ¾Ðº
ÐºÑÐ»ÑÑÑÑÐ°Ð»ÑÐ½Ð°Ñ Ð¶Ð¸Ð´ÐºÐ¾ÑÑÑ
Ð¸Ð¼Ð¼ÑÐ½Ð¸ÑÐµÑ
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
kombucha
beetroot
fermentation
beet juice
culture liquid
immunity
functional drink

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description: The subject of the graduate qualification work is: "Development of the technology of a juice-containing fermentation drink based on the culture liquid of the tea mushroom Medusomyces gisevi". This work highlights the issues of stepâby-step development of a new unique drink with the addition of freshly squeezed beet juice to the basis of the drink - kombucha, the ability to combine these components, useful properties of the product. Tasks that were solved during the study: 1. the study of the concepts of "immunity" and "microbiota", their mutual influence on each other, the characteristics of the chemical composition of the raw materials used in the work and an overview of the modern soft drinks market; 2. analysis of the quality indicators of the initial components and the finished juice-containing fermentation beverage; 3. development of the formulation and technological schemes for the production of juice-containing fermentation beverage; 4. justification of possible functional properties of the drink; 5. drawing up characteristics and recommendations for the finished juice-containing fermentation drink. The experimental part of the work was carried out on the basis of the GSBÐ°FS, SPbPU, where laboratory studies were conducted and a significant part of the factual material was collected. The energy value of the product, physico-chemical and organoleptic parameters, alcohol content and coloring substances, chemical composition of the drink were determined. Calculations were carried out with subsequent analysis of each characteristic, mathematical data processing was carried out. As a result, a unique juice-containing fermentation drink based on kombucha was developed, the recipe was worked out and the production technology of the drink was indicated. After the research and processing of the data obtained, it is possible to recommend this drink to almost all groups of the population to quench thirst, restore strength, saturate the body with vitamins B and C, organic acids, probiotics and other substances that have a beneficial effect on the health of the human body as a whole, its immune and digestive systems.