The Development of a Special Purpose Drink Based on Nut Raw Materials


To support health, efficiency and active longevity, a person needs to provide the body with the micronutrients necessary for metabolic processes. They must consume food in quantities that correspond to the physiological needs of the individual. Analyses of consumer demand have found that the human diet throughout life often includes dairy products.However, whole milk is often poorly tolerated by both the elderly and people with lactose intolerance (hypolactasia).This article examined the selection of alternative energy sources, focusing on the example of a drink that uses plant raw materials.Thus, the recipe of a new fermented drink based on nut raw materials was developed. The optimization of the hydromodule for the drink preparation from peanuts and hazelnuts, according to the content of the main food components and organoleptic quality indicators, was carried out. The chemical composition of the developed drink was established, a portion of which met 20% of the daily recommended value of vitamin B1, 16.8% of the daily value of niacin, and 15% and 19% of the daily value of iron and magnesium, respectively. The possibility of producing a fermented drink with nut raw materials as a complete replacement of cow’s milk was therefore shown to be justified.

Keywords: specialized food, probiotic, vegetable raw materials, fermented drink, nuts

[1] Gradoboeva AV, Lavrova LY. Technology of production of yoghurts from nut milk and their evaluation by organoleptic quality indicators. Innovative technologies in the food industry and public catering. Yekaterinburg: Ural State Econ. University, 2017.

[2] Gurina AE. Pancreatic dysfunction in lactase deficiency and celiac disease. Vladikavkaz Medico-Biological Bulletin 2013. 2013;26:95–102.

[3] Lavrova LY. On the issue of creating innovative products at catering enterprises of the Ural region. Innovative technologies in the field of food, service and trade.Materials of the V International Scientific-Practical Conf.; Yekaterinburg, Russia;2018 October. 15-16. Yekaterinburg: USUE Publishing House; 2018.

[4] Lavrova LY. Development of technology and recipes for organic products based on vegetable milk. Food Industry.2019;4(2):43–50.

[5] Leonidov DS. Prebiotics: Strategy for the development of health products. Meet technology. 2011. 9(105). 48-49

[6] Onishchenko G. MR Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Moscow, GU NII pitaniya RAMN, 2009.

[7] Onishchenko GG, Tutelyan VA. State policy of healthy nutrition of the population: Tasks and ways of implementation at the regional level. Moscow: Geotar-Media; 2009.

[8] Smirnova EA, Kochetkova AA. The market for functional products. Dairy Industry.2011;2:63–66.

[9] TR CU 021/2011. Technical regulations of the Customs Union. On food safety (as amended and supplemented, entered into force on July. 11, 2020). Text: electronic.ConsultantPlus. 2019/12/24 Available from:

[10] Tutelyan VA. On the norms of physiological needs for energy and nutrients for. various groups of the population of the Russian Federation. Questions of nutrition. 2009;78(1):4–15.

[11] Tutelyan VA. Chemical composition and caloric content of Russian food products. Moscow: DeLiPlus; 2012.