{"title":"开发一种添加了超级食物的咖啡饮料","authors":"Д.А. Клемешов, Алина Салаватовна Назарова, Станислав Геннадьевич Галкин","doi":"10.37539/230515.2023.14.30.003","DOIUrl":null,"url":null,"abstract":"В публикации рассмотрена разработка рецептуры напитка на основе кофе, заваренного в капельной кофеварке. Для составления купажа используются пюре бергамота и фейхоа, эфирное масло сандалового дерева, порошок мескита, порошки фиолетовой кукурузы и лукумы. Изучены физико-химические и органолептические показатели сырья и готовых напитков. Разработана технологическая схема получения напитков с суперфудами.\n The publication discusses the development of a drink formulation based on coffee brewed in a drip coffee maker. To compose the blend, bergamot and feijoa puree, sandalwood essential oil, mesquite powder, purple corn and lucuma powders are used. The physicochemical and organoleptic characteristics of raw materials and finished drinks have been studied. A technological scheme for obtaining drinks with superfoods has been developed.","PeriodicalId":37429,"journal":{"name":"Computer Research and Modeling","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"DEVELOPMENT OF A COFFEE DRINK WITH THE ADDITION OF SUPERFOODS\",\"authors\":\"Д.А. Клемешов, Алина Салаватовна Назарова, Станислав Геннадьевич Галкин\",\"doi\":\"10.37539/230515.2023.14.30.003\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"В публикации рассмотрена разработка рецептуры напитка на основе кофе, заваренного в капельной кофеварке. Для составления купажа используются пюре бергамота и фейхоа, эфирное масло сандалового дерева, порошок мескита, порошки фиолетовой кукурузы и лукумы. Изучены физико-химические и органолептические показатели сырья и готовых напитков. Разработана технологическая схема получения напитков с суперфудами.\\n The publication discusses the development of a drink formulation based on coffee brewed in a drip coffee maker. To compose the blend, bergamot and feijoa puree, sandalwood essential oil, mesquite powder, purple corn and lucuma powders are used. The physicochemical and organoleptic characteristics of raw materials and finished drinks have been studied. A technological scheme for obtaining drinks with superfoods has been developed.\",\"PeriodicalId\":37429,\"journal\":{\"name\":\"Computer Research and Modeling\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Computer Research and Modeling\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.37539/230515.2023.14.30.003\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Computer Science\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Computer Research and Modeling","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37539/230515.2023.14.30.003","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Computer Science","Score":null,"Total":0}
DEVELOPMENT OF A COFFEE DRINK WITH THE ADDITION OF SUPERFOODS
В публикации рассмотрена разработка рецептуры напитка на основе кофе, заваренного в капельной кофеварке. Для составления купажа используются пюре бергамота и фейхоа, эфирное масло сандалового дерева, порошок мескита, порошки фиолетовой кукурузы и лукумы. Изучены физико-химические и органолептические показатели сырья и готовых напитков. Разработана технологическая схема получения напитков с суперфудами.
The publication discusses the development of a drink formulation based on coffee brewed in a drip coffee maker. To compose the blend, bergamot and feijoa puree, sandalwood essential oil, mesquite powder, purple corn and lucuma powders are used. The physicochemical and organoleptic characteristics of raw materials and finished drinks have been studied. A technological scheme for obtaining drinks with superfoods has been developed.
期刊介绍:
The journal publishes original research papers and review articles in the field of computer research and mathematical modeling in physics, engineering, biology, ecology, economics, psychology etc. The journal covers research on computer methods and simulation of systems of various nature in the leading scientific schools of Russia and other countries. Of particular interest are papers devoted to simulation in thriving fields of science such as nanotechnology, bioinformatics, and econophysics. The main goal of the journal is to cover the development of computer and mathematical methods for the study of processes in complex structured and developing systems. The primary criterion for publication of papers in the journal is their scientific level. The journal does not charge a publication fee. The decision made on publication is based on the results of an independent review. The journal is oriented towards a wide readership – specialists in mathematical modeling in various areas of science and engineering. The scope of the journal includes: — mathematical modeling and numerical simulation; — numerical methods and the basics of their application; — models in physics and technology; — analysis and modeling of complex living systems; — models of economic and social systems. New sections and headings may be included in the next volumes.