title: ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸ÑÐµÐ»Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð² ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
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: Application of enrichment based on brewer grains and yeast in the technology of sausages
Creators: name: Ð¨Ð¸ÑÐ¾ÐºÐ¾Ð²Ð°, ÐÐ°Ð´ÐµÐ¶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: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐºÐ¾Ð»Ð±Ð°ÑÐ½Ð¾Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ðµ
Ð²ÑÐ¾ÑÐ¸ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ Ð¿Ð¸Ð²Ð¾Ð²Ð°ÑÐµÐ½Ð¸Ñ
Ð¿Ð¸Ð²Ð½Ð°Ñ Ð´ÑÐ¾Ð±Ð¸Ð½Ð°
Ð½ÐµÐ°ÐºÑÐ¸Ð²Ð½ÑÐµ Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð´ÑÐ¾Ð¶Ð¶Ð¸
Ð°Ð²ÑÐ¾Ð»Ð¸Ð·Ð°Ñ Ð¿Ð¸Ð²Ð½ÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹
Ð±ÐµÐ»Ð¾Ðº
Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÐµ Ð²ÐµÑÐµÑÑÐ²Ð°
sausage products
brewing secondary products
beer grain
inactive nutritional yeast
beer yeast autolysate
protein
minerals

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description: The theme of the final qualification work: "Application of enrichment based on brewer grains and yeast in the technology of sausages". This work is devoted to the study of the nutritional and biological value of sausages made using secondary products of brewing. The purpose of the work is to increase the nutritional value of minced meat products by adding brewer's yeast and grains and expanding the range of sausage products. In the course of the study, several samples of sausage products were developed with different percentages of brewer's grains and yeast. The samples were compared according to different groups of quality indicators. As a result of the work done, a product with increased biological value, good organoleptic and physico-chemical parameters was obtained. The resulting meat product will suit various segments of the population of St. Petersburg, especially the elderly and children. The use of such enrichers as brewer's grains and brewer's yeast has a positive effect on the nutritional and biological value of the finished product: the amount of fat decreases, the amount of proteins, minerals and fiber increases. In addition, the range of meat products is expanding, the cost is being reduced, and the problem of recycling secondary products of brewing is being solved.