+7(499) 750-01-11 (ext. 68-98); +7(916) 969-61-36
foodprom@foodprom.ru

  

 



Rambler's Top100

Food processing Industry №7/2017

Results of work of food and processing industry enterprises in Russia

THEME OF THE ISSUE: INNOVATIVE TECHNOLOGIES USING NON-TRADITIONAL SOURCES OF RAW MATERIALS

Kaishev V.G., Seregin S.N.Functional food products: the basis for disease prevention, health promotion and active longevity

P. 8-14 Key words
healthy eating; enriched food products; specialized food products; functional food products

Abstract
The structure and quality of food products are transformed with the development of society, scientific and technological progress and new knowledge, changing the conditions for organizing the management of the national economy and the requirements for the processing of raw materials. These approaches underlie the concept of a balanced healthy diet. Nutritionists from different countries agree that the main reason for the high increase in the number of severe chronic diseases in recent decades is related to the changed chemical and biological composition and quality of food products. Modern industrial technologies for the production of crop production, livestock and poultry products, technological processing of agricultural raw materials, the introduction of a large number of various kinds of additives in the production of food products and their use are harmful to our body. Food can treat, and can harm, be the source and carrier of a large number of potentially dangerous and toxic substances of a chemical and biological nature, contaminants that enter foodstuffs from raw materials and during its production. Among the main reasons for the low production volumes of this product is the weak demand from the main part of the population of our country, which has a low level of income. As a rule, these products are located in a higher price segment of the market and are accessible to a limited number of people. It should also be noted that the population is poorly informed about the health benefits of this food product by all age groups of the population, reducing the risks of diseases. The improvement of the economic situation of the national economy and the growth of the well-being of the population in the forthcoming period should become the main stimulus, both for the growth in the production of healthy and functional foods, and for their consumption.

Authors
Kaishev Vladimir Georgievich, doctor of economic Sciences, member of the Russian Academy of Sciences,
Pyatigorsk dairy plant,
357528, Stavropol Krai, Pyatigorsk, Ermolova str., 28
Seregin Sergey Nikolaevich, doctor of economic Sciences, Professor,
Moscow state University of technology and management named after K. G. Razumovskiy (First Cossack University),
Zemlyanoy Val, 73, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sokolov A.Yu., Titov E.I.Prospects for the production of jellies based on raw materials of animal origin and herbal ingredients

P. 15-18 Key words
assortment; requests; jelly; collagen; polypeptide; ingredients; composition; pene-trometer, electron microscopy; technology

Abstract
The developed technology of jelly on the basis of animal raw materials is presented. The principles of experimental development were the rational use of the raw materials resources of the meat industry, the diversification of the range of products, the conversion of the properties and structure of proteinides, the imparting to the food systems a more uniform, monolithic texture and the proper functional and technological properties. As a result of the research, it was found that the product was obtained - jelly meat with a denser texture; It was noted that the formation of the gelation occurred in the temperature range 15.7-16.5 ° C, which roughly corresponds to the data of Arthur Weiss, who studied gelatin of various varieties. The organoleptic analysis of the model systems showed that in the control the main mass was almost transparent with inclusions of uniform meat fragments 2 - 3 mm in diameter, the smell of a pleasant meat, the overall score was excellent. For the experimental systems, the organoleptic evaluation was also quite high; Extraneous inclusions were practically not detected. The results of the tests with the penetration apparatus led to the conclusion that changes in the limiting shear stress of the control and test samples differed and the experimental samples had an advantage. The definition of rheological indicators and sensory evaluation led to the conclusion about the effect of texturing of model samples. For a rational variant, a sample was taken with a level of application of a hydrated protein preparation of about 4.8 %. The study of the microstructure of raw materials and jelly by the method of electron scanning microscopy revealed the formation of a monolithic mass with a good electron density in processing processes, which indicates the relative safety of the multi-level structure of biopolymers. On the sections, insignificant capillaries with a diameter of the order of 35 ?m were found. The results of the histological analysis at light microscopy level were confirmed by the data presented above. Thus, on the basis of studying the composition, microstructure, rheological and organoleptic properties, both meat and collagen-containing raw materials, and jelly, the expediency of practical testing of the obtained products was established.

Authors
Sokolov Alexander Yurievich, Candidate of Technical Sciences
Plekhanov Russian University of Economics,
36, Stremyanny lane, Moscow, 117997, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Titov Evgeniy Ivanovich, Doctor of Technical Sciences, Professor, Academician of RAS
Moscow State University of Food Production,
33, Talalihina Str, Moscow, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.



Dombrovskaya Ya.P., Aralova S.I., Tekutyeva Yu.A., Denisova A.A.Prospects of using non-traditional plant raw materials for increasing the biological value of floury culinary products

P. 19-21 Key words
biological value; flour culinary products; vegetable raw materials

Abstract
One of the hot topics today is complete and healthy nutrition of the population. Every year a growing number of diseases associated with incorrect use using food as per the diet of most people there is a lack of essential nutrients. While in the diet is dominated by foods with a high content of easily digestible HS-levodop and saturated fats have a high caloric value and low nutritional value. In this category are flour culinary products, which are very popular, due to the relatively low cost and easy accessibility. With under many scientific data and developments to enhance nutritional and biological value of food products promising to use a variety of non-traditional vegetable raw materials. As objects of study used bun with application as Netra-traditional raw pea flour and dried parsley and bread replacement of wheat flour with Flaxseed and rice. Was conducted trial laboratory baking to determine the optimal number of used plant components in which the organoleptic properties of the finished products do not deteriorate. The experiment was developed recipe-ry and the proposed technology flour culinary products: biscuits "Rumyashka" replacing 11 % of wheat flour with 10?% chickpea flour and 1?% of dried parsley, cupcake "Line-no-rice" with complete replacement of wheat flour with Flaxseed and rice in the ratio 30:70 respectively. The biological value of the products was determined by an experienced PU-themes: originally by the method of Kjeldahl was determined as the mass fraction of protein in the samples; determination of quantitative content of amino acids was by the method of ion exchange chromatography with post column ninhydrin with derivatization. In the experiment established that the biological value of the "Lignano-rice" cupcake is 2,5?% more compared to the control sample, and buns "Rumyashka" 7,1 %. Thus, we can conclude that the use of non-traditional vegetable raw materials has a positive effect on the biological value of flour culinary products.

Authors
Dombrovskaya Yana Petrovna, Candidate of Technical Science,
Aralova Svetlana Ivanovna, Master Student,
Tokhtiyeva Yuliya Alexandrov, Master Student,
Denisova Anastasiya Andreevna, Master Student
Voronezh State University of Engineering Technologies,
19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



Bychkova E.S., Gosman D.V., Bychkov A.L., Akimenko Z.A., Lomovsky O.I., Guselnikova A.A., Beyzel N.F.Assessment of nutritional value of bread from non-traditional types of flour

P. 22-25 Key words
pea flour, bread, mechanochemical treatment, enzymatic hydrolysis, amino acids, water-soluble substances

Abstract
Currently, among the population of Russia, there is an inadequate intake of essential nutrients, including proteins and essential nutrients (B vitamins, ?-carotene, etc.), which are important components of human nutrition. At the Department of Technology and Organization of Food Production of the Novosibirsk State Technical University in cooperation with the Institute of Solid State Chemistry and Mechanochemistry of the SB RAS, recipes for bread were developed using mechanochemical treatment and enzymatic hydrolysis of raw materials. Pea flour, which is a valuable source of vegetable protein, containing dietary fiber and a wide range of micro- and macronutrients, was chosen as the main formulation component. As additional components used: oat flour, corn flour, buckwheat flour, carrots, flax seed, sesame seed, sunflower seed and pumpkin seed. The bread was examined by organoleptic and physico-chemical quality indicators. It is established that buckwheat flour can neutralize the taste of pea flour. The remaining types of flour impart a pronounced pea flavor to the bread, which negatively affects their final organoleptic quality assessment. In ready-made loaves, in comparison with the control sample, there are twice as many water-soluble substances, which indicates an increase in their digestibility. Mass-spectrometric analysis determined the amount of water-soluble amino acids in control samples and in samples with fermented pea flour. It was found that the amount of free amino acids is effectively increased as a result of the proteolysis reaction. It is proved that the samples are a valuable source of protein, B vitamins, magnesium, phosphorus and iron. The recommended daily portion of bread - 50 g. Designed samples can be attributed to the category of functional foods. New products are recommended for people who have allergic reactions to peas, as well as healthy people to reduce the toxic effects of legumes on the body.

Authors
Bychkova Elena Sergeevna, Candidate of Technical Sciences,
Gosman Daria Vladislavna,
Novosibirsk State Technical University,
20 Building, Karl Marx Avenue, Novosibirsk, Russia, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Bychkov Aleksey Leonidovich, Candidate of Chemical Sciences,
Akimenko Zoia Aleksandrovna, Candidate of Chemical Sciences,
Lomovsky Oleg Ivanovich, Doctor of Chemical Sciences, Professor,
Institute of Solid State Chemistry and Mechanochemistry,
18 house, Kutateladze street, Novosibirsk, 630128, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Guselnikova Tatiana Yakovlevna,
1 FGBUN Institute of Inorganic Chemistry named A. V. Nikolaev,
3rd house, Akademika Lavrentieva Avenue, Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chernonsov Aleksandr Anatolievich, Candidate of Chemical Sciences,
Institute of Chemical Biology and Fundamental Medicine of the Siberian Branch of the Russian Academy of Sciences (IHBMM SB RAS),
3rd house, Akademika Lavrentieva Avenue, Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.
Beizel Nina Fedorovna,
Novosibirsk State University,
2nd Building, Pirogova Street, Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.



Wu Thi Tin, Mgebrishvili I.V., Khramova V.N., Korotkova A.A., Gorlov I.F.Use of Japanese tea match in the production of yogurt

P. 26-29 Key words
viscosity; fermented milk product; starch; acidity; solids; matcha tea

Abstract
The article presents materials on the problem of expanding the range of fermented milk product functional orientation. It analyses the state of the domestic market of yogurts. It necessary to elaborate on food products enriched with irreplaceable nutrients in the composition of non-traditional vegetable raw materials. For this purpose, the production technology of yogurt has been elaborated using the Japanese tea Matcha source of antioxidants, tonic substances, polyphenols, vitamins, minerals and compounds that form a tea flavor. The study was carried out in the laboratory of the Department of Food Production Technology, Volgograd state technical University. In the course of research, the technology and formulation of the innovative sour-milk product with Matcha tea is optimized, it has been determined organoleptic, physical and chemical properties, indicators of nutritional and energy values, the number of lactic acid microorganisms and the rheological properties of the finished product. Original technology ensures the presence of tea leaves in yogurt in full volume of finely particles and eliminates the loss of valuable substances with brewing. For the purpose of reducing the degree of deposition of fine particles in the tea powder and the elimination of sludge generated in the fermentation, the production of the new yoghurt is carried out using the reservoir method. The best consumer properties of yogurt provides additional matcha tea in ratio with sugar, equal to 1.5: 7. In this case, the solids content in yogurt increased by 5 %, increasing food and energy value. Japanese matcha tea has the capicity to reduce the acidity of the yoghurt and slow its growth during storage. There was an increased number of viable lactic acid microorganisms in yogurt produced under the new recipe. Analysis of the viscosity curves showed that in the presence of the modified starch "GLETEL BAW", the yogurt in the cooled state has a thicker consistency, but at room temperatures the effect disappears. Scientifically substantiated and experimentally proven is the possibility of using matcha in the production of fermented milk products functional actions.

Authors
Wu Thi Tin, Master Student,
Mgebrishvili Irina Vazhaevna, Graduate Student,
Khramova Valentina Nikolaevna, Doctor of Biological Science, Professor,
Korotkova Alina Anatolievna, Candidate of Biological Science,
Volgograd State Technical University,
28, Prospekt Imeni V.I. Lenina, Volgograd, 400005, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.
Gorlov Ivan Fyodorovich, Doctor of Agricultural Science, Professor, Academician of RAS
Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products,
6, Marshala Rokosovskogo St., Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pankratov G.N., Kandrokov R.Kh.Investigation of the process of dressing grits with the grain grinding of triticale

P. 30-33 Key words
grits; enrichment; sieve machine; grade milling; splices; waste product; triticale

Abstract
Current trends in the development of flour milling include both improving the technologies for processing traditional crops (wheat and rye), and developing new technologies for processing non-traditional crops such as triticale. The article presents the results of the analysis of the enrichment of intermediate products of grain processing with triticale in the case of screen grinding on sieve-making machines. The quantity and quality of particles of different classes of intermediate products of grain processing of triticale are determined at grading grinding by content of endosperm of intermediate products of processing. It has been established that the intermediate products of grinding grain of the triticale variety Vokaliz are the best in the content of cereals, and the grade "Alexander" is the worst in this indicator. It is shown that the best indicators of quality were grains of the II torn system, regardless of the variety. It was found that the fraction with a size of 355/250 ?m contained grits somewhat larger than in the other fractions, which confirms the general rule for the formation of intermediate products of grinding. At the same time, a fraction of 900/560 ?m is characterized by a significant content of waste products. It was found that the fractions of intermediate products of processing of triticale with the size of 900/560 ?m, obtained on the II torn system and 560/355 ?m, obtained on the III torn system, are not advisable to be directed to enrichment in sieve-making machines. A high content of cereals in intermediate products of long grain grinding of triticale grain has been established, on the basis of which, it can be concluded that it is expedient to extract them. The use of sieve machines in the grinding of triticale grain will increase the yield of high-grade flour, produce grits of manna type, and obtain grits for pasta.

Authors
Pankratov Georgy Nesterovich, Doctor of Technical Science, Professor,
Kandrokov Roman Khazhsetovich, Candidate of Technical Science,
All-Russian Scientific Research Institute of Grain and Products of its Processing,
11, Dmitrovskoye Shosse, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Anisimov B. In Search of Effective Management

PRODUCTION QUALITY CONTROL

Parfenova T.V., Korostileva L.A., Fedotova I.D.Evaluation of the quality of cookies for baby food

P. 38-42 Key words
injurious dietary additives; normative documents; palm oil; infant food biscuits; quality problems; period of storing

Abstract
Issues of infant food are very significant both in Russia and in foreign countries. Infant biscuits is not an essential product for kids. Just like any other infant foods biscuits should be principally safe and its quality should be adequate to the functional state of the kids digestion body. The objective of the work was to investigate biscuits quality designed for infant foods and sold on the Vladivostok markets. The work was performed at the Far Eastern Federal University. Investigation methods for organoleptic and physical and chemical indicators were standard. Fatty-acid composition of fats, included into biscuits, was determined by gas-liquid chromatograph with mass-spectrometric attachment (Hewlett-Packard, USA). Food additives adversely affecting the child's body were found on the labels of all biscuits samples besides the effective ones. Some biscuits samples of the most extended storage periods had unpleasant flavor and aroma. All samples of Infant biscuits failed to meet the requirements of the Russian legislation for alkalinity (for mass consumption biscuits). Plenty of palmitic acid was found in three samples of biscuits aimed for infant food; that shows the availability of palm oil in the biscuits which influence on the infant health has not been agreed upon by all scientists so far today. Lack of standard requirements for infant foods, standards for infant confectionary products compounds control of their quality. The authors made some suggestions relating to the infant foods problems.

Authors
Parfenova Tamara Vasilyevna, Candidate of Technical Science,
Korostyleva Lyudmila Alekseevna, Candidate of Technical Science,
Fedotova Irina Dmitrievna
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.



Isaev V.A., Simonenko S.V., Antipova T.A., Felik S.V., Novikova I.I.Ways of improving preschool and school nutrition and promoting child health

P. 43-45 Key words
a healthy lifestyle; monitoring; a balanced diet; school meals

Abstract
The organization of the school feeding system, which provides the work of school canteen units in full, is the most effective in modern conditions. This is testifies the higher level of indicative (the availability of school meals, coverage of schoolchildren with hot meals; physiological usefulness of the diet) and target indicators (the distribution of schoolchildren in health groups).The criterion of utility and adequacy of school meals in combination with the way of life are the indicators that reflect on the level of children's health in the presence or absence of chronic diseases, as well as assessing the adaptive capabilities of schoolchildren in the learning process. The article results the researches on school feeding in general educational institutions of 32 subjects of the Russian Federation using the system of operative diagnostics. This allows you to quickly determine the impact of various factors on health, including the nutrition as well as identify trends and take rapid measures to eliminate negative factors and correct the menu. In view of the results of the research, it is necessary to monitor health, especially among children with risk factors and with hereditary pre disposition to dangerous diseases, as well as the need to return medical workers to school. There is a tendency to give the health-preventive focus of infant nutrition, to the advance use of the principles of non-drug maintenance and correction of the disturbed homeostasis of the body with irreplaceable nutritional factors. In order to improve the school feeding system, it is necessary to change the technological capabilities of the food units by improving their material and technical base, which will significantly diversify the diet of school feeding units and to increase the coverage of schoolchildren with hot meal. It is extremely important to develop scientifically based, balanced diets in each region with recommendations for the enrichment of foods by nutrients. At the same time, regulatory documentation for food and dishes used in the diet of children in organized groups must be examined. In addition, the need to conduct preclinical trials for new foods or products with altered technology that will be in the diet of school children.

Authors
Isaev Vyacheslav Artashesovich, Doctor of Biological Science, Professor,
Simonenko Sergey Vladimirovich, Doctor of Technical Science,
Antipova Tatyana Alekseevna, Doctor of Biological Science,
Felik Svetlana Valeryevna, Candidate of Biological Science
Scientific Research Institute of Children's Nutrition - a branch of FIC Nutrition and Biotechnology,
48, Moskovskaya St., Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.
Novikova Irina Igorevna, Doctor of Medical Science, Professor
Novosibirsk Research Institute of Hygiene,
7, Parkhomenko St., Novosibirsk, 630108, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Sviridenko Yu.Ya., Myagkonosov D.S., Abramov D.V., Ovchinnikova Ye.G.Development of a technology for the production of hydrolysates of whey proteins of milk using membrane technology. Part 1. Selection of an enzyme preparation for carrying out hydrolysis in an enzymatic membrane reactor

P. 46-48 Key words
antigenicity; hydrolysis; membranes; milk proteins; special nutrition; whey proteins; enzyme preparations

Abstract
Hydrolysis is used to obtain much better composition products with a high degree of digestibility, eliminated antigenic sequences contained in native proteins, and without any flavour defects. The All-Russian R&D Institute of Butter and Cheesemaking is conducting research in developing a technology for producing hydrolysates of whey proteins with a controlled peptide composition by using an enzymatic membrane reactor. The enzyme membrane reactor is a specific technology for ensuring a continuous process of substrate enzyme hydrolysis, during which the hydrolysed substrate is separated from the fermentative medium with a selective membrane. When a protein hydrolysate technology is developed, the key element is to select the kind of proteolytic enzymes that would ensure fullest substrate conversion with the required molecular mass distribution of hydrolysis products. The following high-performance enzyme preparations were tested for hydrolysis of whey proteins: Alcalase 2.4L (Novozymes A/S, Denmark) and Pancreatin (ABC FarmaceuticiS. p. A., Italy). Enzyme preparation Alcalase 2.4L was found to be the most promising one for these purposes. The research effort yielded data on the parameters of the process of whey protein hydrolysis, which were used for optimising the hydrolysis technology in a membrane reactor. The factorial test method established optimal parameters for whey protein hydrolysis with the Alcalase enzyme preparation. The optimal indicators of the enzyme mix composition are as follows: substrate concentration S = 4.3 % and enzyme introduction dosage - 0.5 %. Hydrolysate yield with optimal hydrolysis parameters is up to 70 %. The optimal temperature for hydrolysis of whey proteins with the Alcalase enzyme preparation is 65 °Ñ. At such a temperature, a complete hydrolysis of protein in the substrate was observed as early as in 60 minutes.

Authors
Sviridenko Yuriy Yakovlevich, Doctor of Biological Science, Professor, Academician of RAS,
Myagkonosov Dmitry Sergeevich, Candidate of Technical Science,
Abramov Dmitry Vasilievich, Candidate of Biological Science,
Ovchinnikova Elena Grigoryevna
All-Russian Scientific Research Institute of Butter and Cheese Making,
19, Krasnoarmeysky Bulvar, Uglich, Yaroslavl region, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Accounting for hedonistic preferences of consumers when designing food products. Part II

P. 49-52 Key words
food industry; consumer preferences; food design; nutrition psychology; pleasure

Abstract
The problem of creating an attractive hedonic profile of projected food products is of considerable complexity. This is due to the fact that possible responses of the receptors of almost all human senses should be taken into account here. In the process of forming a hedonistic image of a food product it is important to take into account both its direct sensory perception together with its mental evaluation, resulting from the participation in this act the consciousness and even sub consciousness of a person. Additional difficulties arise as a result of the existence of an ambiguous communications between the hedonistic characteristics of food products and their objective health benefits.. It have been underlined the existence of evolutionarily conditioned links between the addiction of some people to fatty, sweet and salty foods and the history of human survival. As the most effective policy it should be recognized the practice of design of food products that responds the hedonistic expectations of a wide range of consumers. Such practice contributes to the goals of achieving a positive emotional mood in society, making it socially more optimistic and creatively active. At the same time, the authors shows the feasibility of designing food products with a different set of hedonic characteristics, in order to get maximum compliance with the constantly changing conditions of people's lives. The manufacturing of food products that corresponds healthy lifestyle demands can be considered by producer as a means of strengthening his position in a competitive market struggle. The paper also offers a number of practical recommendations that should be taken into account nowadays while designing food products which are intended to meet a high hedonistic expectations of general population.

Authors
Shterman Sergey Valeryevich, Doctor of technical science,
Sidorenko MichailUreyvich, Doctor of technical science,
Limited liability company "GEON",
142279, Moscow region, Serpuhov district, Obolensk urban village, Obolensk highway, 1, This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Shterman Valeriy Solomonovich, Candidate of chemical science,
Sidorenko Uriy Ilich, Doctor of technical science,
Moscow state university of food manufacturing;
125080, Moscow, Volokolamskoe highway, 11, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW MATERIALS AND ADDITIVES

Tabatorovich A.N., Stepanova E.N., Bakaitis V.I.Jelly-fruit jujube on the basis of blackberry arange puree

P. 54-57 Key words
anthocyanins; fruit jelly; quality indicators; black chokeberry puree

Abstract
Black chokeberry puree contains a complex of physiologically active substances and is valuable raw material for fruit jelly production. According to GOST 6442-2014, weight content of fruit puree in fruit jelly should make at least 15 %.The objective of the study is to identify the chemical composition, quality indicators of black chokeberry puree and candied fruit jelly made on its basis. It was also planned to find out the content of anthocyanins and their dynamics during fruit jelly storage under various conditions. A molded unglazed fruit jelly on agarwas made: with 15 % black chokeberry pureecontent (sample 1) and with 20?% black chokeberry puree content (sample 2).Fruit jelly was stored in closed opaque boxes at the temperatures from 19 °Ñ to 25 °Ñ (mode A) and from 4 °Ñ to 10 °Ñ (mode B).The research was carried out on the basis of the Omsk State Technical University, the Siberian University of Consumer Cooperation, the laboratory of the Center for Hygiene and Epidemiology of the Omsk Region. Traditional methods to determine quality indicators of puree and candied fruit jelly were used. The content of anthocyanins was determined by the method of pH-differential spectrophotometry. The chemical composition of black chokeberry puree obtained from local raw materials is identified. The total content of polyphenolic substances in puree averaged 1224.0 mg/100 g including 717 mg/100 g of anthocyanins. Puree complied with GOST 32684-2014. At the time of manufacture, the fruit jelly conformed to the requirements of GOST 6442-2014 for organoleptic and physicochemical parameters. The content of anthocyaninsin fruit jelly in terms of cyanidin-3 glucoside was in average (mg/100 g): 48.2 and 57.0 for samples 1 and 2 respectively. For maximum preservation of fruit jelly color the storage mode B is recommended, under which after 60 days the loss of anthocyanins in samples 1 and 2 made 37.1 % and 33?% respectively. The content of anthocyanins is one of the indicators of the authenticity of the fruit jelly composition that was made on the basis of black chokeberry's and other dark-colored berries' puree.

Authors
Tabatorovich Alexandr Nikolaevich, Candidate of Technical Science
Omsk State Technical University,
644050, 11, Pr. Mira, Omsk, alex. This email address is being protected from spambots. You need JavaScript enabled to view it.
Stepanova Elena Nikolaevna, Candidate of Technical Science,
Bakaytis Valentina Ivanovna, Doctor of Technical Science, Professor
Siberian University of Consumer Cooperatives,
26, Pr. K. Marksa, Novosibirsk, 630087, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



Panasyuk A.L., Kuzmina E.I., Borisova A.L.New directions in the production of food vinegar

P. 58-60 Key words
beer; beer dialyzate; vinegar; acetic acid bacteria; fruit wine; apple cider vinegar

Abstract
All the vinegars produced in the world may be attributed to two main groups, differing in the origin of the acetic acid contained in the finished product. The first group includes the so-called vinegar essence being an aqueous solution of wood chemical acetic acid, as well as table vinegar having a similar origin. The second large group includes vinegar from food raw materials, which include grapes, various fruits, beer, rice. In their preparation, vinegars may be seasoned in wooden barrels, and also infused with various parts of spicy aromatic plants. VNIIPBiVP has developed a progressive method for the production of apple cider vinegar in oxidizers with a movable nozzle. The principle of immobilization of acetic acid bacteria on a polyethylene nozzle occupying 10-15 % of the height of the apparatus and suspended in the upper part of the culture liquid, is used to carry out the oxidation process according to this method. The proposed method is has higher productivity, reliability of the installation operation and a good clarification of the finished product in comparison with the circulation method. In recent years, special attention has been paid to the use of secondary resources. In brewing production, in particular, they include dialyzate, which is formed when obtaining non-alcoholic beer. This product contains 0,5-0,7 % vol. of alcohol, but after concentration its content reaches 8 % vol. and higher, which allows it to serve as a promising raw material for the vinegar production.

Authors
Panasyuk Aleksandr Lvovich, Doctor of Technical Science, Professor,
Kuzmina Elena Ivanovna,
Borisova Anna Lvovna,
Federal state budgetary scientific establishment All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industries,
Rossolimo street, 7, Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



GK "Efko" took part in the largest world conference of fat and oil industry

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

First Russian Pig Summit

Expert council "Food industry as driver of economic growth: personnel or technology - what is more important for business?"

Cherkizovo discussed the future of the agro-industrial complex of the Russian Federation at SPIEF-2017