title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ°ÑÐµ Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸
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 Poiret Technology with Phytoadditives
Creators: name: ÐÐ¾Ð¿Ð¾Ð²Ð°, ÐÐ°Ð»ÐµÑ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: 2020
Subjects: Ð¿ÑÐ°ÑÐµ
Ð³ÑÑÑÐµÐ²ÑÐ¹ ÑÐ¸Ð´Ñ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÑ ÐµÐ¼Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¿ÑÐ°ÑÐµ
ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
ÑÐ¸ÑÑÑÐµÐ¼Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ
Ð¾Ð±ÑÐµÐ¼Ð½Ð°Ñ Ð´Ð¾Ð»Ñ ÑÑÐ¸Ð»Ð¾Ð²Ð¾Ð³Ð¾ ÑÐ¿Ð¸ÑÑÐ°
puare
pear cider
technological scheme of production of puare
phito additives
titable acidity
volume share of ethyl alcohol

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð³ÑÑÑÐµÐ²Ð¾Ð³Ð¾ Ð¿ÑÐ°ÑÐµ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÐºÐ° Ð¸ Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸. ÐÑÐ¸ Ð²ÑÐ±Ð¾ÑÐµ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð¸ÑÑÐ¾Ð´Ð¸Ð»Ð¸ Ð¸Ð· Ð¸Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð° ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°. 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Ð½Ð°Ð»Ð¸Ð· ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° Ð¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº 2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐ°ÑÐµ Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸. 3. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ°ÑÐµ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼. 4. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ°. ÐÑÐ¾Ð±Ð¾Ðµ Ð²Ð½Ð¸Ð¼Ð°Ð½Ð¸Ðµ Ð±ÑÐ»Ð¾ ÑÐ´ÐµÐ»ÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð½Ð° Ð¿ÑÐ¾ÑÐµÑÑ Ð³Ð»Ð°Ð²Ð½Ð¾Ð³Ð¾ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð³ÑÑÑÐµÐ²Ð¾Ð³Ð¾ Ð¸ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÐºÐ¾Ð². Ð ÑÐ¾Ð´Ðµ Ð´Ð°Ð½Ð½Ð¾Ð¹ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐµ Ð¿ÑÐ°ÑÐµ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº: ÐºÐ¾ÑÐ¸ÑÑ, Ð¸Ð¼Ð±Ð¸ÑÑ Ð¸ ÑÐ²ÐµÐ¶ÐµÐ¹ Ð»Ð¸Ð¼Ð¾Ð½Ð½Ð¾Ð¹ ÑÐµÐ´ÑÑ. Ð­ÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½Ð¾ Ð±ÑÐ»Ð¾ Ð´Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾, ÑÑÐ¾ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð½Ðµ Ð²Ð»Ð¸ÑÐµÑ Ð½Ð° Ð¿ÑÐ¾ÑÐµÑÑ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ. ÐÐ½Ð°Ð»Ð¸Ð· Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ°ÑÐµ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð¿Ð¾ Ð²ÑÐµÐ¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ Ð¾ÑÐ²ÐµÑÐ°ÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ°. Ð¤Ð¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð¿Ð¾Ð·Ð²Ð¾Ð»ÑÑÑ Ð¿Ð¾Ð²ÑÑÐ¸ÑÑ Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐµÐ½Ð½Ð¾ÑÑÑ Ð¿ÑÐ°ÑÐµ, Ñ.Ðº. ÑÐ¾Ð´ÐµÑÐ¶Ð°Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð° Ð¡ Ð¸ Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÑ Ð²ÐµÑÐµÑÑÐ².
description: This work is devoted to the development of recipes and technology for the preparation of pear pouare using apple juice and with herbal supplements. We proceeded from their nutritional value for the human body, when choosing herbal supplements. Tasks that were solved during the study: 1. Analysis of the chemical composition and nutritional value of herbal supplements 2. Calculation of the recipe for the preparation of Poiret formulas with herbal supplements. 3. The analysis of the quality indicators of the manufactured pouray by organoleptic and physico-chemical indicators. 4. Determination of the nutritional value of the developed drink. Particular attention was paid to the effect of herbal supplements on the main fermentation process of pear juice. In the course of this graduate qualification work, a poiret recipe was developed with the addition of various phyto-additives: cinnamon, ginger and fresh lemon peel. It was experimentally proved that the introduction of phyto-additives does not affect the fermentation process. The analysis of the quality indicators of the prepared poiret by organoleptic and physico-chemical indicators showed that the prepared drinks according to all indicators meet the requirements of the standard. Herbal supplements can increase the nutritional value of poire, because contain an increased amount of vitamin C and minerals.