title: ÐÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾-Ð¾Ð²Ð¾ÑÐ½ÑÑ Ð¿ÑÑÐµÐ¾Ð±ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ñ ÑÐ¸Ð½Ð±Ð¸Ð¾ÑÐ¸ÑÐµÑÐºÐ¸Ð¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸
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: Assessment of the quality and safety ofpuree-like products with synbiotic properties
Creators: name: ÐÐ°Ð»Ð°ÑÐ¾Ð², ÐÐ¸ÑÐ¸Ð»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: 2023
Subjects: Ð¿ÑÐ¾Ð±Ð¸Ð¾ÑÐ¸Ðº
Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸Ðº
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½Ñ
ÑÐ¸Ð½Ð±Ð¸Ð¾ÑÐ¸Ðº
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
ÑÑÐ¿-ÑÐ¼ÑÐ·Ð¸
probiotic
prebiotic
antioxidant
synbiotic
functional drink
smoothie soup

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾-Ð¾Ð²Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ñ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ¾Ð¼ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð² â Ð¿ÑÐ¾Ð±Ð¸Ð¾ÑÐ¸ÐºÐ¾Ð², Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¾Ð² Ð¸ Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ¾Ð². Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð±ÑÐ»Ð¸ Ð¸Ð·ÑÑÐµÐ½Ñ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÐµ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸, ÐºÐ°ÑÐ°ÑÑÐ¸ÐµÑÑ ÑÐ²ÑÐ·Ð¸ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÑ ÑÐµÐ»Ð¾Ð²ÐµÐºÐ° Ð¸ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ñ ÐºÐ¸ÑÐµÑÐ½Ð¾Ð¹ Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ, ÑÐ¾ÑÑÐ°Ð²Ð° Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð±Ð¸Ð¾ÑÐ¸ÐºÐ¾Ð² Ð² ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°Ñ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¾Ð² Ð² Ð¾Ð²Ð¾ÑÐ°Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ°ÑÐµÑÑÐ²Ñ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾-Ð¾Ð²Ð¾ÑÐ½ÑÑ ÑÐ¾ÑÑÐ°Ð²Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ Ð¿ÑÐ¾ÑÐµÑÑÐ°Ð¼ Ð¸Ð· Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°; Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ, ÑÐµÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ, Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²; Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐµÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾-Ð¾Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÑÐµÐ¾Ð±ÑÐ°Ð·Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð½Ð° Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ðµ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð±ÑÐ»Ð¸ Ð´Ð¾ÐºÐ°Ð·Ð°Ð½Ñ ÑÐ°ÑÑÐµÑÐ½ÑÐ¼ Ð¿ÑÑÐµÐ¼ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°; Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð½Ð° Ð³Ð¾ÑÐ¾Ð²ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð¾ÐºÐ°Ð·Ð°Ð½Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¸Ð·ÑÑÐ°ÐµÐ¼Ð¾Ð³Ð¾ Ð¾Ð±ÑÐµÐºÑÐ° ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐ¸Ð¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°Ð¼. ÐÐ¾ÑÐ¾Ð²ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ â Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾-Ð¾Ð²Ð¾ÑÐ½Ð¾Ð¹ ÑÑÐ¿-ÑÐ¼ÑÐ·Ð¸ Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐ¾Ð±Ð¸Ð¾ÑÐ¸ÐºÐ¾Ð², Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¾Ð², Ð¸ Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ¾Ð². ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ (eLIBRARY.RU, Ð¯Ð½Ð´ÐµÐºÑ.ÐÐ°ÑÐµÐ½ÑÑ, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½ÑÐÐ»ÑÑ, NCBI U.S. National Library of Medicine, ResearchGate). Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ (Microsoft Excel).
description: This work is devoted to the development of safe dairy and vegetable products with a complex of functional ingredients - probiotics, prebiotics and antioxidants. In the course of the study: the literature sources concerning the relationship between human health and the state of the intestinal microflora, the composition and quantity of probiotics in fermented milk products, the content of prebiotics in vegetables, as well as the requirements for the quality and safety of dairy and vegetable composite products and processes from production were studied; physico-chemical, rheological, microbiological indicators of the quality of fermented milk products were investigated; the organoleptic and rheological properties of a milk-vegetable puree-like product based on them, as well as the functional properties of the finished product were proved by calculation; technological documentation for finished products was developed. Based on the conducted research, the functional properties of the finished product are proved. The results of microbiological and physico-chemical studies of the studied object correspond to the current regulatory and technical documents. The finished product is a milkâvegetable soup-smoothie with a high content of probiotics, prebiotics, and antioxidants. The following databases were used when performing the literature review (eLIBRARY.RU , Yandex.Patents, ConsultantPlus, NCBI U.S. National Library of Medicine, ResearchGate). Statistical processing of experimental data was carried out using a software package (Microsoft Excel).