title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð½Ð°Ð¿Ð¸ÑÐºÐ° ÑÐ¾Ð½Ð¸Ð·Ð¸ÑÑÑÑÐµÐ³Ð¾ Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½Ð¾Ð³Ð¾ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ (Ð¿Ð¾ Ð·Ð°ÐºÐ°Ð·Ñ Ð¡Ð¿Ð¾ÑÑÐ¸Ð²Ð½Ð¾-Ð¾Ð·Ð´Ð¾ÑÐ¾Ð²Ð¸ÑÐµÐ»ÑÐ½ÑÐ¹ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Â«ÐÑÐ»ÐµÑÐ¸Ðº-ÐÐ»ÑÐ±Â»)
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: Formation of consumer properties of a tonic non-alcoholic beverage based on vegetable raw materials (by order of the Athletic Club Sports and Recreation Complex)
Creators: name: Ð¡Ð°ÑÐ½Ð¾, ÐÐ»ÐµÐºÑÐµÐ¹
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¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ
ÑÐ¾Ð½Ð¸Ð·Ð¸ÑÑÑÑÐ¸Ð¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
ÐºÐ¾ÑÐµÐ¸Ð½
ÑÐ°Ð¹Ð½ÑÐ¹ ÑÐºÑÑÑÐ°ÐºÑ
ÑÐµÑÐµÐ¿ÑÑÑÐ°
ÑÐ¿Ð¾ÑÐ¾Ð± Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
tonic drink
caffeine
tea extract
formulation
production method
consumer preferences
assortment

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description: The topic of the final qualifying work: "Formation of consumer properties of a tonic non-alcoholic beverage based on vegetable raw materials (by order of the Athletic Club Sports and Recreation Complex)". This work is devoted to the development of the formulation and technology of a tonic drink based on vegetable raw materials, the assessment of the formation of consumer properties of the drink in the production process and its impact on human health indicators. The tasks that were solved during the study: to analyze plant raw materials containing caffeine and its extraction technologies, recipes and technologies of tonic soft drinks; to study the assortment and composition of ingredients of tonic soft drinks sold on the consumer market; to investigate the caffeine content in various types of black bayh tea and its infusions after the first and second brewing; to study the effect of microwave heating on the process of extracting caffeine from secondary tea raw materials; to develop a recipe for a non-alcoholic tonic drink using an extract from secondary tea raw materials and apple juice; to assess the impact of the developed drink on some indicators of consumer health in the model experiment. The research was carried out on the basis of the laboratory of examination of consumer goods of the Higher School of Economics. The work uses standard and generally recognized research methods in commodity science: organoleptic, physico-chemical â determination of solids, caffeine, tannin, antioxidant activity, analytical â spectrophotometry, coulometry, colorimetry. Based on the conducted research, the formulation and technology of a tonic drink based on tea extract obtained by extracting caffeine from secondary tea raw materials and apple juice have been developed. The modes of extraction of caffeine using microwave energy have been selected, providing hydrolysis of the tannin-caffeine complex with the release of free caffeine and tannin, increasing the antioxidant properties of the drink. In a model experiment, the influence of the developed drink on human health indicators was investigated.Â