In the dissertation the technology of beverage from walnut kernels is substantiated and developed and recipes of a smoothies on its basis are offered.
The analysis of known protein beverages with the use of non-traditional plant sources of protein is given. The most used raw materials for obtaining protein products of plant origin are considered. According to the results of the analytical review of the literature, the characteristics of the methods of making beverages from plant raw materials are given and the technological parameters of their production are considered.
Based on the results of research of technological properties and chemical composition, the choice of parameters for soaking walnut kernels and extraction of protein from it is substantiated.
The regression equations were obtained by the method of mathematical modeling, which characterize with high accuracy the dependences of the protein content in the studied beverage on the hydromodule, temperature and duration of extraction.
According to the results of the amino acid composition study of the beverage protein from walnut kernels, taking into account the values of the coefficients of differences in amino acid score and utilitarian, its biological value was established - 60.78%.
The fatty acid composition and biological efficiency of beverage lipid from walnut kernels containing polyunsaturated fatty acids - 69.9%: and oleic acid - 6.33% were determined.
According to microbiological, organoleptic indicators, active acidity and peroxide value, the estimated shelf life of the beverage from walnut kernels is set, which is 5 days at a temperature of 4 ± 2 ° C and humidity ˂70%.
The recipe of a beverage from walnut kernels and the scheme of technological process of its production which includes the following stages are developed: acceptance of raw materials, soaking (t = 20… 30ºС, τ = 10h), grinding (0,5… 0,8 mm), extraction (t = 50… 55ºС, τ = 60min), filtration, addition of prescription ingredients and bottling. The studied organoleptic and physicochemical parameters of the beverage make it possible to recommend it for implementation in restaurants and use it as a basis for culinary dishes of a wide range.
Indicators of quality and safety of the beverage from walnut kernels was determined, its expiration date is substantiated. Regulatory and technological documentation was developed and approved.
According to organoleptic parameters, biological value of proteins and biological efficiency of lipids, the rational ratio of ingredients in the recipe compositions of a smoothie based on a beverage from walnut kernels with the addition of banana and cocoa powder and a smoothie with the addition of spinach and spirulina were determined.
The technology of the beverage from walnut kernels and smoothies based on it in the conditions of the restaurant establishment was tested, the economic efficiency of the developed beverage technology was determined.
