title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÑÐ»ÑÑÑÑÐ°Ð»ÑÐ½Ð¾Ð¹ Ð¶Ð¸Ð´ÐºÐ¾ÑÑÐ¸ 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° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of the technology of functional drinks based on the culture liquid of the mushroom Medusomyces gisevi
Creators: name: ÐÑÑÑÐµÐ²Ð°, ÐÐ»ÑÐ½ÑÑÐ°
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: ÑÐ°Ð¹Ð½ÑÐ¹ Ð³ÑÐ¸Ð±
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½ Ñ
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ Ð¸Ð½Ð³ÑÐ¸Ð´Ð¸ÐµÐ½Ñ
ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ ÑÐµÑ
kombucha
functional drinks
vitamin c
functional ingredient
specialized workshop

description: Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ â ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ Ð¶Ð¸Ð²Ð¾Ð³Ð¾ 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° Medusomycesgisevi. Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð¿Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¸ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² 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°; 2. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð½Ð°Ð»Ð¸ÑÐ¸Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð² Ð² Ð½Ð°Ð¿Ð¸ÑÐºÐµ 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°; 3. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð½Ð¾ÑÐ¼Ð¸ÑÑÐµÐ¼ÑÑ Ð² ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ°Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð°; 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ Ð¾Ð±ÑÐµÐ¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÐµÐ¼Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²; 5. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼; 6. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð¸ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾ÐµÐºÑÐ° ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²; 7. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° Ð¸ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸. Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÐ¹ Ð¾Ð±Ð·Ð¾Ñ, Ð¸Ð·ÑÑÐµÐ½Ñ Ð¿Ð¾Ð»ÐµÐ·Ð½ÑÐµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐ°Ð¹Ð½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð°, ÑÑÐ¾ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ð»Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½Ñ Ð´Ð»Ñ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹. ÐÑÐ» Ð¸Ð·ÑÑÐµÐ½ ÑÐ¾ÑÑÐ¸Ð¹ÑÐºÐ¸Ð¹ ÑÑÐ½Ð¾Ðº ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð², ÑÑÐ¾ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¾ Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¸ Ð°ÐºÑÑÐ°Ð»ÑÐ½Ð¾ÑÑÑ ÑÐµÐ¼Ñ ÑÐ°Ð±Ð¾ÑÑ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÐ¸ÑÑÑÐµÐ¼Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ² Ð¸ ÑÐ°ÑÐ°ÑÐ¾Ð·Ñ, Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ° â Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð° Ð¡. ÐÑÐ½Ð¾Ð²ÑÐ²Ð°ÑÑÑ Ð½Ð° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸ÑÑ Ð±ÑÐ»Ð¸ Ð²ÑÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð´Ð»Ñ Ð´Ð°Ð»ÑÐ½ÐµÐ¹ÑÐµÐ¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð»Ð°Ð½Ð° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 200 Ð¼2 Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¸ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ¸Ðµ Ð¼Ð°ÐºÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÐµ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÐµÐ¼ Ð¼ÐµÑÑÐµ.
description: The purpose of given work is to to develop a recipe and improve the technology of functional drinks of live fermentation based on the culture liquid of the tea mushroom Medusomyces gisevi. Tasks that were solved during the graduate qualification work: 1. Study of the nutritional and biological value of beverages based on the kombucha cultural liquid; 2. Determination of the presence of functional ingredients in the drink based on the culture liquid of kombucha; 3. Determination of the indicators normalized in functional drinks; 4. Development of a recipe and a general technological scheme for the production of beverages; 5. Conducting studies of manufactured beverages on organoleptic and physico-chemical parameters; 6. Execution of technological calculations and presentation of the project of a specialized workshop for the production of functional beverages; 7. Definition of labor protection measures and fire safety requirements at the enterprise. In given work, a literature review was conducted, the useful properties of kombucha were studied, which allowed us to determine the functional ingredient for experimental studies. The Russian market of functional beverages was studied, it showed the prospects and relevance of the topic of work.Based on the literature review, experimental studies were conducted. The titrated acidity, the content of dry substances and sucrose, organoleptic characteristics, the content of the functional ingredient - vitamin C were determined. Based on experimental studies, samples were developed for further development of the production of functional beverages.Technological calculations were made, the necessary equipment was selected. Based on a real floor plan with an area of 200 m2, the layout solution of the enterprise was developed and presented. Measures have been developed to ensure the most comfortable and safe working conditions at the workplace.