title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ°
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 fermentation beverage technology based on almond milk
Creators: name: ÐÐ½ÑÐ¾Ð½Ð¾Ð²Ð°, Ð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: 2022
Subjects: Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
ÐºÐ¾ÐºÐ¾ÑÐ¾Ð²Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
Ð¹Ð¾Ð³ÑÑÑ
ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
almond milk
coconut milk
yogurt
ferrous milk products
physicalc-hemical and organoleptic indicators.

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description: This work is devoted to the development of a fermentation drink technology based on almond milk. Tasks that were solved in the course of the study: 1. Obtain almond milk from almond kernels; 2. Investigate the physical and chemical parameters of the received almond milk and purchased in the distribution network;Â 3. Carry out the fermentation of vegetable raw materials in order to obtain a fermentation drink; 4. Analyze the obtained fermentation drinks in terms of physicochemical and organoleptic indicators. The studies showed:- the acidity of the drink obtained on the basis of home-made almond milk with starter cultures "Yogurt VIVO" and "Probio yogurt VIVO" showed non-compliance with the requirements for yogurt.- the acidity of fermented drinks obtained on ORGTIUM dry almond milk and on the basis of Â«Ne molokoÂ» showed non-compliance with the requirements of GOST.Â Â  - yoghurt, obtained by fermentation of raw materials, based on mixing coconut milk "Coconut milk powder" and home-made almond milk in various ratios did not meet the requirements of GOST.- at the end of 8 hours of cultivation, the acidity of yoghurts based on almond milk and coconut milk "AROY-D" showed compliance with the requirements of GOST for yogurt.Â - the study of syneretic properties showed that the greatest stability was shown in yogurts obtained by fermenting a combined milk base, from AROY-D coconut milk and home-made almond milk in a ratio of 50:50, 70:30 and in a drink obtained from commercial milk " Ne milko.Â - the highest score during the tasting was given to yogurt made from AROY-D coconut milk and homemade almond milk in a ratio of 70:30.