Hüseynov Mövlud

S U M M A R Y

"Azerbaijan national sherbets and soft alchohol free drinks"
Authors: doctorate student "Commodity research and expertisation of food products" of the Azerbaijan State Economic University Huseynov Movlud Arastun and prof., Head of the "Commodity research and expertisation of food products" of ASEU, Honored teacher, Ahmedov Ahmed Jabir Ismail.

Baku, Publishing House "University of Economics", 2014, 272 pp.

Every nation has a lavely drinks. Russians like kvass, Germans and Czechs like beer, Americans Coke, Azerbaijanis like most sherbets. The book is devoted to the study of the assortment and indicators of soft alchohol free drinks, includin Azerbaijani national kinds of sherbets.

The book consists of an introduction, seven chapters, conclusions and proposals and used literature that includes 105 titles and 60 scientific and technical documents.

The first chapter presents data on primary and secondary raw materials used in the manufacture of soft drinks and sherbets. This chapter provides information on the water, sugar, honey, food acids, fruits and berries, aromatic plants, vegetables, some dairy products, which are widely used in the production of soft alchohol free drinks and sherbets cooking .

In the second chapter of the book describes the assortment of Azerbaijani national types of drinks, of which there are 43 titles , including 34 kinds of sorbet .

The third chapter provides information about the nutritional value, classification of soft alchohol free drinks, raw and auxiliary materials used in the manufacture of soft alchohol free drinks, their assortment, quality and safety, as well as packaging and storage of drinks. This chapter also describes the chemical composition and physiological significance of mineral water for the body, their classification, as well as mineral water of Azerbaijan, which has 14 items.

The fourth chapter provides information about the Fruit and Berry and vegetable juices, of which there are 33 items. This chapter provides a classification of juices, their production, conservation, range, quality indicators and factors affecting the quality of juices.

The fifth chapter provides information about the Azerbaijan tea, as well as hot and cold beverages ( coffee, cocoa, drink, jelly, juice, etc.) used in the daily diet of people. Here are 9 ways of cooking custard names of black teas tea Lapsany who routinely used in Azerbaijan. This chapter also describes the 17 names of medicinal teas from aromatic plants .

The sixth chapter provides information on the factors affecting the quality and preservation of the quality of national kinds of sherbets. The authors have developed "Technological Guide" and "Normative-Technical Documents" for national kinds of sherbets as "Ovshala" (TŞ AZ 51000156001-001-2013 Sherbet Ovshala. Specifications).

The seventh chapter presents the results of experimental works, which studied organoleptic and physico- chemical parameters of three types of soft drinks and four kinds of national sherbets qenerally, the quality indicators of Azerbaijani beverage type of sherbets - as ovshala, basil sherbet, lemon sherbet and iskendzhabi. At the same organoleptic characteristics defined as appearance, transparency, color, taste and flavor of the drink.

Of physico-chemical parameters are determined by the density saccharometer, quality of sugar, acidity, aromatic content, carotene and vitamin C. The results of the analysis on the content of sugar processed mathematical - statistical methods, where the relative error of calculations is closer to three.

At the end of the book provides extensive conclusions and proposals, including the following key .

1. Necessary, to study people's experiences of the population for the preparation of various kinds of sherbets and national kinds of soft drinks.

2. For the production of national kinds of soft drinks are widely used aromatic, Fruit and Berry plants of Azerbaijan, as wild and cultivated.

3. We have developed the "Technological Guide" for the production of an industrial scale of national sherbet as "Ovshala"

4. Based on this work, we have developed and approved by the NTD, and specifications for sherbet as "Ovshala"

5. The results of this work is presented in a small enterprise "Tabriz", respectively, for the production and manufacture of new types of non-alcoholic beverages such as "Ovshala" and "Iskendzhabi",