title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð¿ÑÑÐ½Ð¾-Ð°ÑÐ¾Ð¼Ð°ÑÐ¸ÑÐµÑÐºÐ¸Ñ ÑÐ¸ÑÐ¾ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ¸Ð¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Thymus serpyllum L. Ð¸ Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð² Ð¼ÐµÐ´Ð¾Ð²ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ°Ñ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ
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: Research of biologically active substances of spicy-aromatic phytocompositions based on Thymus Serpyllum L. and application of their in honey fermentation drinks
Creators: name: ÐÐ°Ð¿ÑÐ¾Ð²Ð°, ÐÐµÑ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: 2020
Subjects: Ð¼ÐµÐ´Ð¾Ð²ÑÑ Ð°
Ð¼ÑÐ´
Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ
ÑÐºÑÑÑÐ°ÐºÑ
Thymus Serpyllum L.
ÑÐ¸Ð¼ÑÑÐ½ Ð¿Ð¾Ð»Ð·ÑÑÐ¸Ð¹
ÑÐ°Ð±ÑÐµÑ Ð¿Ð¾Ð»Ð·ÑÑÐ¸Ð¹
Ð¿ÑÑÐ½ÑÐµ ÑÑÐ°Ð²Ñ
mead
honey
fermentation drinks
extracts
thyme creeping
herbs

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½ÑÑ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ¾Ð² Thymus serpyllum L. Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² Ð½Ð° ÐµÐ³Ð¾ Ð¾ÑÐ½Ð¾Ð²Ðµ Ð² ÑÐµÑÐµÐ¿ÑÑÑÐ°Ñ Ð¼ÐµÐ´Ð¾Ð²ÑÑ Ð´Ð»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð¸Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸. 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¿ÑÐ¾Ð²ÐµÑÑÐ¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Thymus serpyllum L.; 2. Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¿ÑÐµÐ»Ð¸Ð½Ð¾Ð³Ð¾ Ð¼ÑÐ´Ð° Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°ÑÑ Ð²ÑÐ±Ð¾Ñ Ð¼ÑÐ´Ð° Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾ÑÐ½Ð¾Ð²Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²; 3. ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¼ÐµÐ´Ð¾Ð²ÑÑÐ¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Thymus serpyllum L. Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð¸ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð¿Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÐ¼ ÑÐµÑÐµÐ¿ÑÑÑÐ°Ð¼; 4. Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸, ÑÐ°ÑÑÑÐ¸ÑÐ°ÑÑ Ð¸Ñ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¸ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÑÑ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸. Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÐÐ¨ÐÐ¸ÐÐ, Ð³Ð´Ðµ ÑÐ¾Ð±Ð¸ÑÐ°Ð»ÑÑ ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»: Ð°Ð½Ð°Ð»Ð¸Ð· Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¿ÑÐµÐ»Ð¸Ð½Ð¾Ð³Ð¾ Ð¼ÑÐ´Ð°, Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¸ Ð¿Ð¾ÑÐ»ÐµÐ´ÑÑÑÐ¸Ð¹ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð²Ð¾Ð´Ð½Ð¾Ð³Ð¾ Ð¸ ÑÐ¿Ð¸ÑÑÐ¾Ð²Ð¾Ð³Ð¾ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Thymus serpyllum L. ÐÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¼ÐµÐ´Ð¾Ð²ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² Ð¸ Ð¸Ñ Ð°Ð½Ð°Ð»Ð¸Ð·. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ñ Ð¼ÐµÐ´Ð¾Ð²ÑÑÐ¸, Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¸ ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð¸ Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸. ÐÐ»Ð°Ð³Ð¾Ð´Ð°ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ¸Ð¼ÑÑÐ½Ð°, Ð¼ÐµÐ´Ð¾Ð²ÑÑÐ¸ Ð¾Ð±Ð»Ð°Ð´Ð°ÑÑ Ð¸Ð´ÐµÐ°Ð»ÑÐ½ÑÐ¼ Ð²ÐºÑÑÐ¾Ð¼ Ð¸ Ð°ÑÐ¾Ð¼Ð°ÑÐ¾Ð¼ Ð¸ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ñ ÑÐ¸ÑÐ¾Ð¼Ð¸ÐºÑÐ¾Ð½ÑÑÑÐ¸ÐµÐ½ÑÐ°Ð¼Ð¸.
description: The given work is devoted to the study of biologically active components of Thymus serpyllum L. and application of extracts based on that herb in mead recipes to increase their nutritional value. The research set the following goals: 1. conduct a quantitative analysis of biologically active substances of Thymus serpyllum L.; 2. research the quality of honey and substantiate the choice of honey as the basis of beverages; 3. develop a recipe for mead with application extracts based on Thymus serpyllum L. and produce drinks according to the developed recipes; 4. investigate the resulting drinks, calculate their nutritional and biological values. The work was carried out based on the HS of Biotechnology and FS laboratory, where the actual material was being collected: analysis of honey samples, preparation and subsequent quantitative analysis of water and alcohol extracts based on Thymus serpyllum L. Production of meads application extracts and analysis them. As a result, meads were produced, their properties were studied, and their biological and nutritional values were calculated. The addition of extracts of thyme to mead has a great taste and aroma and enriched with phytomicronutritions.