title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð¸ Ð´ÐµÑÐµÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¾ÑÐµÑ Ð°
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: Development of technology for drinks and desserts based on almond processing products
Creators: name: ÐÐ¾Ð½Ð¾Ð¼Ð°ÑÑÐ²Ð°, Ð®Ð»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: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ
Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð°Ñ ÐºÑÑÐ¿ÐºÐ°
Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð°Ñ Ð¿Ð°ÑÑÐ°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²
Ð¶ÐµÐ»Ðµ
Ð¿ÐµÑÐµÐ½ÑÐµ
almonds
almond grits
min-far paste
almond drinks production technology
jelly
cookies

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description: The topic of the final qualifying work: "Development of technology for drinks and desserts based on almond processing products". Tasks that were solved during the study: 1) to study the prospects for the development of the functional products market in Russia at the present stage; 2) to study the nutritional value of nut raw materials and its importance in the diet of the population; 3) consider the technology of preparation of functional plant-based food products represented by soft drinks, gelled and confectionery products; 4) to develop a technology for complex processing of almonds to obtain an assortment of vegetable drinks and desserts of increased nutritional value; 5) evaluate the quality and safety indicators of the developed products; 6) develop technical and technological documentation for almond drinks and desserts. The paper describes the essence of the use of almonds and their processed products as functional ingredients, developed recipes: non-alcoholic vegetable drink, jelly and cookies using almond processing products: almond grits and paste. Based on the analysis of organoleptic and physico-chemical parameters, nutritional and biological value, optimal formulations of the developed specialized products and their compliance with GOST requirements were scientifically substantiated, which was the basisÂ forÂ recommendationsÂ forÂ theirÂ production. The results of this final qualifying work can be used at catering establishments, as well as in organizations that produce specialized food products for people with alimentary-dependent diseases.