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 ÑÐ¾ÐºÐ¾ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐµÐ³Ð¾ ÑÑÑÑÑ
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 drink technology based on juice-containing raw materials
Creators: name: ÐÐ²ÑÐ¸Ð½Ð½Ð¸ÐºÐ¾Ð²Ð°, ÐÐ°Ñ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: 2023
Subjects: ÑÐ°Ð¹Ð½ÑÐ¹ Ð³ÑÐ¸Ð±
Ð¾Ð²Ð¾ÑÐ½ÑÐµ ÑÐ¾ÐºÐ¸
ÑÐ²ÑÐºÐ»Ð°
Ð¼Ð¾ÑÐºÐ¾Ð²Ñ
Ð¿ÑÐ¾Ð±Ð¸Ð¾ÑÐ¸ÐºÐ¸
mushroom
vegetable juices
beet
carrot
probiotics

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description: This work is devoted to the study of the market of functional drinks based on kombucha with the addition of vegetable juices, the development of a recipe and technology to produce functional drinks based on juice-containing raw materials. The aim of the work is to develop a recipe and technology for kombucha based on vegetable juices. In this work, the following tasks were solved: 1.To study the organoleptic and physico-chemical indicators of the quality of functional fermented drinks based on juice-containing raw materials. 2.Determine the most favorable content of vegetable juices when developing functional fermented drinks. 3.Develop a recipe and technology to produce fermented beverages for functional purposes based on the results of the experiments performed. 4.Develop a technological process for a specialized workshop to produce functional fermented drinks. 5.Compile technical and technological documentation (TU and TI). When writing the literature review, the following databases were used: eLIBRARY.RU, SPbPU electronic library. Statistical processing of experimental data was carried out using the Microsoft Excel software package. When performing the graphic part, the nano-CAD software package was used.