title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÑÑÑÑ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²
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: Influence of raw materials on formation of fermented plant products quality
Creators: name: ÐÑÑÐºÐ¸Ð½Ð°, ÐÐ¾Ð»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: 2021
Subjects: ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ
ÑÑÑÑÐµ
Ð·Ð°Ð³ÑÑÑÐ¸ÑÐµÐ»Ð¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð¾Ð²ÑÑÐ½ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ
fermented plant product
raw materials
thickeners
quality formation
oat product

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÑÑÑÑ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ·ÑÑÐµÐ½Ñ ÑÐ°ÐºÑÐ¾ÑÑ, Ð²Ð»Ð¸ÑÑÑÐ¸Ðµ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². 2. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°, ÑÐ¾ÑÑÐ°Ð²Ð° Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð², ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ. 3. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð´Ð¾ÑÑÐ¾Ð¸Ð½ÑÑÐ²Ð° Ð¸ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐºÐ¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð², ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ. 4. ÐÐ·ÑÑÐµÐ½Ð° Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð·ÐµÑÐ½Ð° Ð¾Ð²ÑÐ° Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² ÐµÐ³Ð¾ Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ ÐºÐ°Ðº Ð¾ÑÐ½Ð¾Ð²Ñ Ð´Ð»Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². 5. ÐÐ·ÑÑÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð·Ð°Ð³ÑÑÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ¾Ð½ÑÐ¸ÑÑÐµÐ½ÑÐ¸Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½ Ð²ÑÐ±Ð¾Ñ Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ. 6. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ ÑÐµÑÐ²Ð¸ÑÐ° Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¸ Ð¾Ð±ÑÐµÐ¿ÑÐ¸Ð·Ð½Ð°Ð½Ð½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾ÑÐ½Ð¾Ð²Ñ Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¼Ð¾Ð¶Ð½Ð¾ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑ Ð¾Ð²ÑÑÐ½ÑÐµ ÑÐ»Ð¾Ð¿ÑÑ Ð¸Ð»Ð¸ Ð¾Ð²ÑÑÐ½ÑÐµ Ð¾ÑÑÑÐ±Ð¸ Ñ Ð¿ÑÐµÐ´Ð²Ð°ÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¼ ÑÐµÐ½ÑÑÐ¸ÑÑÐ³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²Ð¾Ð´Ð½Ð¾-ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸ Ð´Ð»Ñ Ð¿ÑÐµÐ´Ð¾ÑÐ²ÑÐ°ÑÐµÐ½Ð¸Ñ Ð¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾ÑÐ°Ð´ÐºÐ°. Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿ÐµÐºÑÐ¸Ð½Ð°, Ð°Ð³Ð°ÑÐ° Ð¸ Ð¼Ð°Ð»ÑÑÐ¾Ð´ÐµÐºÑÑÑÐ¸Ð½Ð° Ð² ÑÐµÑÐµÐ¿ÑÑÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð´Ð»Ñ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ð¹ ÐºÐ¾Ð½ÑÐ¸ÑÑÐµÐ½ÑÐ¸Ð¸. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÐµ Ð¾Ð²ÑÑÐ½ÑÐµ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ Ð¿Ð¾Ð·Ð²Ð¾Ð»ÑÑ ÑÐ°ÑÑÐ¸ÑÐ¸ÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ.
description: This work is devoted to the study of the influence of raw materials on the formation of the quality of plant fermented products. The tasks that were solved during the study: 1. Factors influencing the formation of quality of plant fermented products based on analysis of patent documentation and scientific publications have been studied. 2. An analysis of the assortment, composition and quality of fermented plant products sold on the consumer market was carried out. 3. Consumer preferences were analyzed and the advantages and disadvantages of fermented plant products sold on the consumer market were determined. 4. The possibility of using oat grains and its processing products as the basis for fermented plant products has been studied. 5. The influence of various thickeners on the formation of the consistency of fermented plant products has been studied and the choice of their use is justified. 6. A recipe for fermented plant products has been developed and their quality has been assessed. The research was carried out on the basis of the laboratory of expertise of consumer goods of the Higher School of Service and Trade. The work uses standard and generally accepted methods of research in commodity science. Oat flakes or oat bran can be used as a basis for the production of fermented plant products with preliminary centrifugation of the water-plant mixture to prevent sediment formation. The amount of pectin, agar and maltodextrin in the product formulation is established to form the necessary consistency. Developed oat fermented products will expand the range of products in the consumer market.