title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ½Ð¸Ð²ÐµÑÑÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð¸Ð· Ð·ÐµÑÐ½Ð¾Ð±Ð¾Ð±Ð¾Ð²Ñ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: Improving the technology of culinary products based on a universal semi-finished product from legumes
Creators: name: ÐÐ¾ÑÐ¾Ð³Ð°Ð²ÑÐµÐ²Ð°, ÐÑÐ¸Ð½Ð°
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: 2020
Subjects: Ð·ÐµÑÐ½Ð¾Ð±Ð¾Ð±Ð¾Ð²ÑÐµ
Ð³Ð¸Ð´ÑÐ¾ÑÐµÑÐ¼Ð¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°
Ð°Ð¼Ð¸Ð½Ð¾ÐºÐ¸ÑÐ»Ð¾ÑÐ½ÑÐ¹ ÑÐ¾ÑÑÐ°Ð²
ÑÐ³Ð»ÐµÐ²Ð¾Ð´Ð½ÑÐ¹ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ
ÑÐ½Ð¸Ð²ÐµÑÑÐ°Ð»ÑÐ½ÑÐ¹ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°Ñ
legumes
hydrothermal treatment
amino acid composition
carbohydrate complex
universal semi-finished product

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description: 84 pages, 21 figures, 24 tables, 2 appendices. The subject of the graduate qualification work is: "Improving the technology of culinary products based on a universal semi-finished product from legumes". This work is devoted to improving the technology of culinary products based on a universal semi-finished product from legumes. The research set the following goals: 1. Information search and analysis of sources on the topic of the work. 2. Justification of research objects and methods. 3. Selection of technological parameters based on experimental research. 4. Determination of quality indicators of a universal semi-finished product from legumes. 5. Development of practical recommendations on the range of culinary products from a universal semi-finished product. The work was carried out in the laboratory "quality Control of raw materials and finished products" of the Higher school of biotechnology and food production of Ibsib Spbpu. Technological parameters were selected based on experimental studies, while the total duration of hydrothermal treatment of bean seeds was reduced compared to the traditional one. The use of packages made of biopolymer materials during the experiment contributed to the preservation of nutritional properties, while avoiding undesirable physical and chemical processes. As a result, a technological scheme for the production of a universal semi-finished product from beans has been compiled. Practical recommendations on the range of culinary products from semi-finished products that can expand the consumption of beans and improve the diet of the population have been developed. Universal semi-finished beans are recommended to be added as an ingredient of a high degree of readiness in the preparation of soups, salads, cold appetizers, stews, second courses.