+7(499) 750-01-11 (ext. 68-98); +7(916) 969-61-36
This email address is being protected from spambots. You need JavaScript enabled to view it.

  

 



Rambler's Top100

Food processing Industry №3/2018



The Results of the work of Food and Processing industry Enterprises of Russia for January-December 2017

THEME OF THE ISSUE: QUALITY RAW MATERIALS - THE BASIS FOR THE COMPETITIVENESS OF FOOD PRODUCTS

Felik S.V., Antipova T.A., Simonenko S.V., Simonenko E S., Kudryashova O.V.On the issue of nutrition optimization of the Russian children's population

P. 8-10 Key words
children's population; monitoring; nutrition optimization; nutrition organization

Abstract
Optimizing the nutrition of the child population of the Russian Federation is a necessary and socially significant direction. The health of the future generation depends directly on a balanced nutrition. The fulfillment of tasks set at the state level presupposes active work to improve and optimize the nutrition of children. Although the positive results of observations and optimizing the nutrition of the children of the Russian Federation, in many regions, such as government institutions and educational programs, etc. Improve nutrition structures and modernize monitoring studies based on specific data needed in many regions of the Russian Federation. Within the framework of the research conducted by the Research institute of baby food - the branch of Federal State Budgetary Scientific Institution "Federal Research Centre of Nutrition, Biotechnology and Food Safety", data are collected, the goals of children's nutrition. Particular attention should be given to the qualitative characteristics and usefulness of diets. As an example, the article contains data on the organization of nutrition of children in educational institutions of the Tula region, including: information on alimentary-dependent diseases, on providing students with food (hot food coverage, form of nutrition, etc.), on the availability of dairy cuisines and the enterprises on manufacture of products of a children's feed, about the actions directed on improvement of conditions of a food of pupils and pupils of the educational organizations. Within the framework of the agreements reached with the regions, it planned to jointly define the goals, objectives and basic mechanisms to optimize the structure and quality of nutrition of children, taking into account regional features, environmental, natural and climatic differences, etc.

References
1. Osnovy gosudarstvennoi politiki Rossiiskoi Federatsii v oblasti zdorovogo pitaniya naseleniya na period do 2020 g./Rasporyazhenie Pravitel'stva RF ot 25.10.2010 g. 1873. – URL:http://www.consultant.ru/ document/cons_doc_LAW_106196/
Authors
Felik Svetlana Valerievna, Candidate of Biological Sciences
Antipova Tatiana Alekseevna, Doctor of Biologocal Sciences
Simonenko Sergej Vladimirovich, Doctor of Technical Sciences
Simonenko Elena Sergeevna,
Kudrjashova Olga Vladimirovna
Institute of Children's Nutrition - FRC Nutrition, Biotechnology and food safety,
48, Moskovskaja l, Istra, Moskovskaja obl, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Nechaev A.P., Nikolaeva J.V., Pilipenko O.V., Dubrovin G.A.Ways of increasing the oxidation stability of the low fat content spread with the use of natural antioxidants in micellar form

P. 11-14 Key words
antioxidant; acid number; fat; hydrolysis; micelle; oxidation; spread; peroxide number; shelf life

Abstract
At present, the most important antioxidant stabilization of lipid-containing products, used both at home and in the system of actively developing functional nutrition. One of the representatives of this category of food products is spread, which can be produced with a mass fraction of total fat from 39 to 95% inclusive. Such products are susceptible to oxidation and hydrolysis of the fat included in their composition, and when stored are not stable and lose their nutritional value. To preserve their quality and increase shelf life use food additives - antioxidants. Today, the use of innovative technologies and the transition to natural raw materials in the production of food and biologically active additives for the fat and oil industry can increase the demand and quality of finished products. The results of the study of the effect of natural antioxidants obtained with the encapsulation technology on the quality of the spread during its storage without access to light and a temperature of + 3… 5 - are presented. It was found that the application of the micellized form of antioxidants slows the oxidative and hydrolytic damage of the fat phase of the spread more efficiently than the natural antioxidants in the native form. At the 6th month of storage, the peroxide value in the control was 3.3 times higher than in the sample with tocopherols in the micellized form. The acid number in the control was significantly higher than in the samples with antioxidants. When assessing the accumulation of secondary oxidation products, the value of the anisidine number in the spread without antioxidants at the 6th month of storage was 2.6 times higher than in the sample with tocopherols in the micellized form. Antioxidants - ascorbic acid and a mixture of ascorbic acid and tocopherols under the experimental conditions were less effective than micellized antioxidants. Thus, the incorporation of natural antioxidants in the micelles in the fatty foods contributes to more effective prevention or retardation of hydrolytic and oxidative damage to fat.

References
1. Ipatova, L.G. Zhirovye produkty dlja zdorovogo pitanija. Sovremennyj vzgljad/L.G. Ipatov [i dr.] // – M.: DeLiprint, 2009. – 396 s.
2. Spredy v Rossii: assortiment, kachestvo, sfera ispol'zovanija [Jelektronnyj resurs] // Milk – industry. – Rezhim dostupa: http://milk-industry.ru, svobodnyj. (Data obrashhenija: 20.11.2017 g.).
3. Roshhupkina, N.V. Spred – produkt novogo pokolenija/N.V. Roshhupkina, A.A. Konopleva // Syrodelie i maslodelie. – 2012. – 1. – S. 30.
4. Tehnicheskij reglament Tamozhennogo sojuza «Tehnicheskij reglament na maslozhirovuju produkciju» TR TS 024/2011: sajt Evrazijskoj jekonomicheskoj komissii. – 2012 [Jelektronnyj resurs]. – URL: http://www.eurasiancommission.org. (data obrashhenija: 02.06.2017g.).
5. Medvedev, D.A. Himicheskie processy, lezhashhie v osnove porchi maslozhirovoj produkcii/D.A. Medvedev [i dr.] // Trudy BGTU. Himija, tehnologija organicheskih veshhestv i biotehnologija. – 2014. – 4 (168). – S. 231–236.
6. Osnovnye prevrashhenija lipidov. I ih vlijanie na produkty pitanija [Jelektronnyj resurs]/Pitportal.ru – Obshhepit v Rossii. – Rezhim dostupa: http://www.pitportal.ru/samples_docs. html, svobodnyj. (Data obrashhenija: 7.03.2017 g.).
7. Pecherskaja, N.V. Razrabotka sposoba povyshenija okislitel'noj ustojchivosti zhirovyh produktov jemul'sionnoj prirody: Avtoref. dis. kand. tehn. nauk: 05.18.06/Natalija Vladimirovna Pecherskaja; MGUPP. – M., 2006. – 25 s.
8. Naumova, N.L. Antioksidantnye svojstva pishhevoj dobavki Novasolrosemary na primere slivochnogo masla/N.L. Naumova // Vestnik Altajskogo gosudarstvennogo agrarnogo universiteta. – 2015. – 3 (125). – S. 152–156.
9. Golubev, L.V. Innovacionnye tehnologii v proizvodstve spredov/L.V. Golubev [i dr.] // Jekonomika. Innovacii. Upravlenie kachestvom. – 2013. – 3. – S. 28–33.
Authors
Nechaev Aleksej Petrovich, Doctor of Technical Sciences, Professor
Nikolaeva Julija Vladimirovna,
Pilipenko Olesja Vladimirovna,
Dubrovin Gleb Andreevich
Moscow State University of Food Production,
11, Volokolamskoe shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Samojlov Anatolij Vladimirovich, Candidate of Technical Sciences
Kima LTD,
2 b., 9, Grodnensrayast, Moscow, 121471, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gimatdinova V.M., Kanarskaya Z.A. Kanarskij A.V.Obtain a concentrate beta-glucan from oat bran for functional foods

P. 15-17 Key words
grinding; beta-glucan concentrate; oat bran; fractionation

Abstract
Methods for the production of beta-glucan from oats are based on the use of enzymatic, acidic and alkaline hydrolysis of proteins and starch, followed by separation of the solid and liquid phases by filtration, ultrafiltration and centrifugation. These methods of producing beta-glucan result in an increase in the material and heat energy costs of separation and drying from solutions of low product concentration. Studies have shown that by dry grinding and fractionating oat bran, a complete extraction of beta-glucan from the aleurone layer is possible to obtain a functional food product. Obtained by the technology under consideration, the food product contains up to 33% beta-glucan and oat starch, containing up to 29% amylose, which gives the starch an enzyme resistance and, like beta-glucan, acts as a dietary fiber in human nutrition. It is established that extraction of raw fat from crushed and fractionated oat bran allows to solve the problem with rancidation of the product and increase the content of beta-glucan in it. It is noted that the extraction of fats after grinding and fractionating oat bran as compared to the extraction of fats from the initial oat bran allows to increase the productivity of the extraction equipment, which is associated with a more complete filling of the working volumes of the extracting apparatus with oat bran with a lower content (about 26%) of starch and ash. Determination of the composition of the meal screened from oat bran showed that it contains a small amount of beta-glucan, crude fiber, crude protein, protein according to Barstein and ash substances. The proposed technology for producing beta-glucan concentrate for functional food products eliminates the use of water and, accordingly, is energetically beneficial and ensures a high yield of this product from oat bran. In particular, the yield of beta-glucan from oat bran reaches 23%, the yield of the flour is 72%. This indicates a slight loss of raw materials (5%) for this technology product.

References
1. Wood, P. J. «Cereal -glucan in diet and health», J. Cereal Sci., 2007. – 46. – . 230-238.
2. Brown, L. Cholesterol-lowering effects of dietary fiber: a meta-analysis/L. Brown // Am.J. Clin. Nutr. – 1999. – 69. – . 30-42.
3. Ripsin, C.M. Oat products and lipid lowering: A meta-analysis/C.M. Ripsin [et al] // J Am Med Assoc. – 1992. – 267. – . 3317-3325.
4. Truswell, A.S. Cereal grains and coronary heart disease/A.S. Truswell // Eur J Clin Nutr, 2002. – 56. – . 1-14.
5. FDA. Food labeling: Health claims; Soluble dietary fiber from certain foods and coronary heart disease, Federal Register, 2003, 68. – . 44207-44209.
6. Peterson, D. M. «Oat Lipids: Composition, Separation and Applications»/D.M. Peterson // Lipid Technology. – 2002. – Vol. 14. – 3. – . 56-59.
7. Lehtinen, P. Functional oat ingredients – Opportunities and challenges for food technology/P. Lehtinen [et al] // Cereal Foods World. – 2009. – 54 (6). – . 267-271.
8. Vasanthan, T. Grain fractionation technologies for cereal beta-glucan concentration/T. Vasanthan & F. Temelli // Food Research International. – 2008. – 41 (9). – . 876-881.
9. Inglett, G.E. Oat soluble dietary fiber compositions, U.S. Pat. 373978. Application Date: 19890630. 14./G.E. Inglett // Dietary fiber gels for preparing calorie reduced foods, U.S. Pat. 9719603. Application Date: 19951128.
10. Vasanthan, T. Grain fractionation methods and products/T. Vasanthan, F. Temelli // WO Pat. 02/27011 A2. Application Date: 20020404.
11. Zakirova, A.Sh. Primenenie fotokolorimetricheskogo metoda dlya kolichestvennogo opredeleniya amilozy v krakhmale/A.Sh. Zakirova // Vestnik Kazanskogo tekhnologicheskogo universiteta. – 2011. – 10. – S. 195–198.
12. Morozova, Yu.A. Biosintez ksilanaz i celljulaz gribami roda trichoderma na poslespirtovoj barde [Biosynthesis of xylanases and cellulases with fungi of the genus trichoderma on the post-alcohol bard]/Yu.A. Morozova [et al] // Bulletin of Kazan Technological University. – 2012. – V. 15. – 19. – P. 120–122.
Authors
Gematdinova Venera Maratovna, graduate student,
Kanarskaya Zosia Albertovna, Candidate of Technical Sciences,
Kanarskiy Albert Vladimirovich, Doctor of Technical Sciences, Professor
Kazan National Research Technological University,
68, K.Marx str., Razan, 420015, 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.



Alekseenko E.V., Medvedeva E.A., Rylina E.V.Obtainment and characteristic jf food and flavoring additive from cranberry berries

P. 18-22 Key words
antioxidant activity; biochemical characteristics; cranberry juice concentrate; organoleptic indexes; enzyme treatment; cranberry berries

Abstract
Results of researches on receiving and the biochemical characteristic of the cranberry juice concentrate received on the basis of juice fraction of the fermented alburnum of berries and way of vacuum evaporation are presented in article. Conditions of a pretreatment of berries of a cranberry when receiving juice with use of enzyme preparations are developed Fruktotsim P6L and Laminex BG2. It is shown that application of individual enzyme preparations in 1.5 - 2.0 hours of hydrolysis promotes gain in yield of juice for 12 - 32%, and as a part of composition - for 40%. The characteristic of a cranberry juice concentrate on organoleptic indexes, chemical composition and antioxidant activity is given. It is shown that the cranberry juice concentrate supports a wide range of the useful to health of the person of natural biologically fissile and minor components and also natural dyestuffs and preservatives: the bioactive polyphenolic compounds, flavonoids, anthocyans, tannins, organic acids, including, salicylic and benzoic acids, ascorbic acid. The profile of flavonoids, composition of organic and phenolic acids, catechins, mineral substances is investigated. As a part of flavonoids are identified quercetin and myricetin; in overwhelming quantities their methoxylated and glykosylated derivants and also the connections combining both models of replacement with apparent dominance the glykosylated of forms of flavanols - hyperoside and myricetin-3 galactoside are found: 43.4% and 18.6% of the connections found the flavonoids. Among the catechins compounds are revealed a catechin, epicatechin and epigallocatechin which found catechins take the leading positions in the quantitative row - 30% and 27% respectively. At smaller quantities there are gallates: gallocatechin gallate, epicatechin gallate and epigallocatechin gallate with a dominance of the last (~ 14%). As a part of fruit acids at the greatest quantities there is a citric acid, and in a range of hydroxycinnamic acids - ferulic, caffeic, 4 caffeoylquinic, p-coumaric, caftaric and chlorogenic acids are found, fall to the share of the last ~ 60%. A various set of mineral substances is revealed: at the dominating quantities there is a potassium. Contents of calcium, phosphorus and magnesium are essential. From minerals it is necessary to emit manganese, iron, aluminum, zinc. In a juice concentrate a selenium is identified. The high antioxidant activity of a cranberry juice concentrate is established.

References
1. Osnovy gosudarstvennoj politiki Rossijskoj Federacii v oblasti zdorovogo pitanija naselenija na period do 2020 goda (utverzhdeny rasporjazheniem Pravitel'stva Rossijskoj Federacii ot 25 oktjabrja 2010 g. N 1873r) // Rossijskaja gazeta. – 03.11.2010 g. – 5328 (249).
2. Alekseev, V.S. Spravochnik BADov/V.S. Alekseev, D.D. Shnajder, M.A. Shishkina, M. Korneva. – Voronezh: 2013. – 880 s.
3. Ivanova, L.A. Pishhevaja biotehnologija. Kniga 2. Pererabotka rastitel'nogo syr'ja/L.A. Ivanova, L.I. Vojno, I.S. Ivanova //, pod red. I.M. Grachevoj – M.: KolosS, 2008. – 472 s.
4. Kisluhina, O.V. Fermenty v proiz-vodstve pishhi i kormov/O.V. Kisluhina. – M.: DeLi Print, 2002. – 336 s.
5. Shobinger, U. Fruktovye i ovoshhnye soki: nauchnye osnovy i tehnologii/per. s nem. pod obshh. nauch. red. A.Ju. Kolesnova, N.F. Berestenja, A.V. Oreshhenko. – SPb: Professija, 2004. – 640 s.
6. Komarova, N.V. Prakticheskoe rukovodstvo po ispol'zovaniju sistem kapilljarnogo jelektroforeza «KAPEL''»/N.V. Komarova, Ja.S. Kamen-cev. – SPb.: OOO «Veda», 2006. – 212 s.
7. Isaeva, E.L. Kljukva i chernika. Jago-dy, pobezhdajushhie bakterii/E.L. Isae-va. – M.: Ripol Klassik, 2010. – 64 s.
8. Brдunlich M., Slimestad R., Wangensteen H., et al. Extracts, anthocyanins and procyanidins from Aronia melanocarpa as radical scavengers and enzyme inhibitors // Nutrients. – 2013. – Vol. 5. – P. 663–678.
9. Desjardins J, Tanabe S, Bergeron C, et al. Anthocyanin-rich black currant extract and cyanidin-3O-glucoside have cytoprotective and anti-inflammatory properties //J Med Food. – 2012. – Vol. 15, – Iss. 12. – P. 1045–1050.
10. Gunduz K., Saracoglu O., Цsgen M., et al. Antioxidant, physical and chemical characteristics of cornelian cherry fruits (Cornus mas L.) at different stages of ripeness // Acta Sci.Pol., Hortorum Cul-tus. – 2013. – Vol. 12. – N 4. – P. 59–66.
11. Su Z. Anthocyanins and flavonoids of Vaccinium L. // Pharmaceutical Crops. – 2012. – Vol. 3. – P. 7–37.
12. TR TS 021/2011 «O bezopasnosti pishhevoj produkcii». Utverzhden Resheniem Komissii Tamozhennogo sojuza ot 9 dekabrja 2011 g. 880–242 s. (v BD EJeK).
Authors
Alekseenko Elena Viktorovna, Doctor of Technical Sciences,
Medvedeva Ekaterina Anatolyevna, Postgraduate
Moscow state University of food production,
11, Volokolamskoye shosse, Moscow, 125080, 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.
Rylina Elena Valerievna, Candidate Of Pharmaceutical Sciences,
FRC Nutrition, Biotechnology and food safety,
2/14 Ustinsky proezd, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tkeshelashvili, M.E., Bobojonova G.A.Substantiation of efficiency of using dried egg whites increased uspevaemosti in the production of aerated candy

P. 23-25 Key words
high whip egg white powder; whipped sweets

Abstract
Unstable indicators of the quality of dry egg products due to the peculiarities of their technology and the variety of producing countries which are the reason for the difference in the functional and technological properties of egg products in equal conditions for their recovery which calls for a research of their effective use. The purpose of this work is to substantiate the efficiency of using a high whip egg white powder during production of whipped sweets. The work is performed at the Scientific research institute of "Food Security" of Plekhanov Russian University of Economics. Applied methods and techniques of research are the traditional ones, which are used at laboratories confectioneries. The object of the research was the bodies of whipped sweets made in laboratory conditions. Whipped sweets masses were obtained by knocking down a froth formering with sugar-treacle-agar syrup at a standard temperature of 60° C and an increased temperature of 70°C and 80°C. As a froth formering were used a high whip egg white powder of the trade mark "IGRECA" (France) and "Tecnovo S.?A." (Argentina) supplied to the Russian market by the company "Soyuzopttorg". The objects were researched for 6 months. The conducted laboratory experiments showed that the process of knocking down passes much more intensively with an increase in the temperature of the syrup to 70°C and 80°C. The density of bodies sweets obtained with such parameters of the technological process is much lower (the foam is more saturated with air) but it is stable in storage. Thus experimentally confirmed thermostability of the protein of increased whipping and the efficiency of its use in industrial production due to the greater foaming capacity. The use of a protein of increased whipping reduces the time of the production process of mass preparation and reduces energy consumption by reducing the cooling time of the sugar-treacle syrup. As a result of the conducted researches the advanced technology of manufacture of whipped goods is offered to provide the improved quality characteristics and the guaranteed period of shelf life.

References
1. Iorgacheva, E.G. Penoobrazovateli v tehnologii konditerskih izdelij [Frothforms in confectionery technology]/E.G. Iorgacheva [etal]// – no. 1 (26). – 2014. – pp. 12-17.
2. Agafonychev, V.P. Jaichnoe proizvodstvo: perspektivnye napravlenija [Egg production: perspective directions] // Pticeprom. – 2011. – no 3. – pp. 54-58.
3. Agafonychev, V.P. Belok i zheltok jaichnye suhie s uluchshennym i funkcional'nymi svojstvami [Protein and yolk egg dry with improved functional properties]/V.P. Agafonychev [et al.] // Materialy mezhdunarodnoj nauchno-prakticheskoj konferencii, posvjashhennoj 85letiju VNIIPP «Kachestvo i bezopas-nost' proizvodstva produkcii iz mjasa pticy i jaic». Vserossijskij nauchno-issledovatel'skij institut pticepererabatyvajushhej promysh-lennosti. – 2014. – pp. 14-19.
Authors
Tkeshelashvili Manana Emel'anovna, Candidate of Technical Sciences,
Bobozhonova Galina Aleksandrovna, Candidate of Technical Sciences
Russian Economic University named after G.V. Plekhanov
Stremyanny 36, Moscow, Russia, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. .



Egorova S.V., Kulakov V.G., Utucheva E.M., Rostegaev R.S. Chia seeds are an innovative product a functional and specialized nutrition

P. 26-27 Key words
chia seeds; grain cookies; functional products; specialised foods

Abstract
Priority in the development of new food products is the development of technologies products specialized purpose. The article presents the research results grain cookie flour-based Chia, gluten free. The calculation of the nutritive value of grain cookies, revealed the contents of vitamin and mineral substances, the results of sanitary-chemical and sanitary-microbiological studies. Studies have confirmed that chia seeds do not contain cholesterol, the seeds are a truly unique natural product whose beneficial properties have a positive effect on the state of blood vessels (blood cholesterol levels decrease, neutral fats are neutralized). Thanks to the fact that the vessels are protected from the appearance of cholesterol plaques, not only arterial pressure is normalized, but the likelihood of developing a variety of cardiovascular diseases is reduced. Today active researches of the given seeds are conducted, as a result of which there is a hope to find out an effective medicine from a diabetes, pathologies of a digestive tract, oncological diseases. All the useful properties of chia seeds are due to their unique composition, so they are planned to be widely used for specialized and functional nutrition.

References
1. Egorova, S.V. Perspektiva proizvodstva funktsional'nykh khlebobulochnykh izdelii na OOO «Shifo-Choi»/S.V. Egorova, I.S. Akramov // Nauka i obrazovanie: problemy i strategii razvitiya. – 2016. – 1 (2). – S. 161–163.
2. Egorova, S.V. Razvitie kontseptsii bystrogo zdorovogo pitaniya na Rossiiskom rynke/S.V. Egorova, G.E. Yakshin, E.N. Morgachev // Nauka i obshchestvo v sovremennykh usloviyakh. – 2016. – 1 (4). – S. 88–89.
3. Koroleva, Yu.M. Podtverzhdenie sootvetstviya kachestva i bezopasnosti zerna, krupy, kombikormov i komponentov dlya ikh proizvodstva, vklyuchaya vydachu sertifikata kachestva/Yu.M. Koroleva, S.V. Egorova, A.N. Shumako-va // Nauka i obshchestvo v sovremennykh usloviyakh. – 2016. – 1 (4). – S. 89–93.
4. Nikitin, I.A. Fragmentarnoe issledovanie rynka funktsional'nykh produktov pitaniya iz bezglyutenovogo syr'ya/I.A. Nikitin [i dr.] //Khleboprodukty. – 2016. – 11. – S. 29 – 31.
5. Nikitin, I.A. Bezglyutenovye muchnye konditerskie izdeliya na osnove amarantovoi muki/I.A. Nikitin [i dr.] // III Mezhdunarodnaya nauchno-prakticheskaya konferentsiya «Aktual'nye problemy tekhnicheskikh nauk v Rossii i za rubezhom».
6. Linnichenko, V.T. Sovershenstvovanie tekhnologii pererabotki zerna polby/V.T. Linnichenko, S.V. Egorova, A.Yu. Drozdo-va // Khleboprodukty. – 2015. – 7. – S. 62 – 63.
Authors
Egorova Svetlana Vladimirovna, Candidate of Technical Sciences,
Kulakov Vladidmir Gennadievich,Utucheva Evgenia Maratovna
Moscow State University of Technology and Management,
73, Zemlyanoival street, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. ,
Rostegaev Roman Sergeevich
Moscow State Medical Dental University named A.I. Evdokimov,
20, Delegatskaya str., Moscow, 127473, This email address is being protected from spambots. You need JavaScript enabled to view it. .



Demidov V.A., Gavrilova N.B., Moliboga E.A.Innovative aspects of biotechnology soft cheese, enriched with functional ingredients

P. 28-31 Key words
Biotechnology; soft curd; functional ingredients; dietary fibers; probiotic microorganisms

Abstract
The article gives the scientific rationale of the relevance of working out of the biotechnology for a new kind of soft curd within the framework of realization of one of the main trends in the food industry - the development of production of functional and enriched foodstuff for specialized nutrition. There are presented the results of experimental and analytical research of the technological properties of the new functional ingredient - dietary fibers (DF) Citri-Fi, and their activity in water and milk environments was studied. Based on the studying of the cream's fermentation process by leaven BY-700, containing probiotic cultures in the presence of DF, there was established their optimal quantity - 2,0% DF of average grinding from cream's weight with 20% fat i. d. m. (in dry matter). It has been studied the process of obtaining low-fat curd from milk put to high-temperature pasteurization (92…95 °C) with aging for 3,5 - 4,0 h. The method of coagulation of milk is acidic with using the leaven CHN-22 containing a mixture of multiple strains of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. diacetylactis. As a result of mixing defatted curd, cream with 20% fat i. d. m., it has been obtained a new kind of soft curd, which refers to functional foodstuff, as it enriched with probiotic microorganisms - lactic acid Lactobacillus delbrueckii subsp. bulgaricus not < 108 CFU (colony forming units) / g and bifidobacteria Bifidobacterium BB-12 not < 107 CFU / g, as well as dietary fibers in the amount of 2 g per 100 g of product. There are also presented the results of studying the nutritional and biological value of soft curd, enriched with functional ingredients.

References
1. Gordeev, A.V. Prodovol'stvennaja nezavisimost' Rossii/A.V. Gordeev [i dr.] // Tehnologija CD – 2016. – T. 1. – S. 129.
2. GOST R 52349 – 2005. Produkty pishhevye. Produkty pishhevye funkcional'nye. Terminy i opredelenija. Izmenenie 1. – M.: Standartinform, 2006. – S. 12.
3. GOST R 55577 – 2013. Produkty pishhevye funkcional'nye. Informacija ob otlichitel'nyh priznakah i jeffektivnosti. – M.: Standartinform, 2014. – S. 16.
4. Eda kak istochnik zdorov'ja // Global'nye tehnologicheskie trendy. Trendletter. – 2015. – 15. http://issek.hse.ru/trendletter.
5. Gavrilova, N.B. Tehnologija moloka i molochnyh produktov: tradicii i innovacii: uchebnik/N.B. Gavrilova, M.P. Shhetinin// – M.: KolosS, 2012. – S. 544.
6. Ponomarev, A.N. Pishhevye volokna v proizvodstve obogashhennogo tvoroga/A.N. Ponomarev [i dr.] // Molochnaja promyshlennost' – 2013. – 8. – S. 45 – 47.
7. Reshetnik E.I. Nauchnoe obosnovanie tehnologii fermentirovannyh molochnyh produktov na osnove biotehnologicheskih sistem: monografija/E.I. Reshetnik, V.A. Maksimjuk, E.A. Utochkina // – Blagoveshhensk: Dal'GAU, 2013. – S. 111.
8. Pirogova, E.N. Pishhevye volokna «Citri-Faj» dlja spredov ponizhennoj zhirnosti/E.N. Pirogova, E.V. Topnikova, I.V. Gubina // Syrodelie i maslodelie. – 2017. – 4. – S. 50 – 51.
9. Gubina, I. «Citri-Faj» rasshirjaet vozmozhnosti proizvoditelja/Irina Gubi-na // Pererabotka moloka. – 2010. – 11 (133). – S. 41.
10. MR 2.3.1.1915 – 04. Racional'noe pitanie. Rekomenduemye urovni potreblenija pishhevyh i biologicheski aktivnyh veshhestv. (utv. Federal'noj sluzhboj po nadzoru v sfere zashhity prav potrebitelej i blagopoluchija cheloveka 2 ijulja 2004 g.)
11. Pat. 2570549 Rossijskaja Federacija, MPK A23C 19/076 (2006.01). Sposob proizvodstva mjagkogo tvoroga/Demidova V.A., Gavrilova N.B.; zajavitel' i patentoobladatel' FGBOU VPO «Omskij gos. agrarnyj un-t im. P.A. Stolypina». – 2013143181/1; zajavl. 23.09.13; opubl. 27.03.15.
Authors
Demidova Varvara Andreevna,
OJSC Chebarkul Milk Plant,
1, Dzerzhinskogo St., Chebarkul, Chelyabinsk Region, 456400,
Gavrilova Natalya Borisovna, Doctor of Technical Science, Professor,
Moliboga Elena Alexandrovna, Doctor of Technical Science
Omsk State Agricultural University named after P.A. Stolypin,
1, Instittskaya area, Omsk, Siberian federal district, 644008.



Prosekov A.Ju.Pre-revolutionary, Soviet and modern legislation in the field of food policy

P. 32-35 Key words
agricultural crisis; agrarian reform; collectivization; decollectivisation; grain stock system; food crisis; food policy; food security

Abstract
Insurance stocks of grain as the resource of food and seeds in case of crop failure were the priority in food security from the late XVIII and throughout the XIX century. Regular crop failures demonstrated the ineffectiveness of the grain stock system and led to the legislative reform. Stolypin's reform was intended to bring peasants from the community and make them interested in the results of their labor. During the First World War the collection of bread took place according to the schedule, there was the state regulation of prices for bread and cards rationing of consumption. These measures were also taken in the period of war communism. Collectivization ensured complete state control in the agricultural sector: purposes for the production of agricultural products and agronomic improvements were set by the government, often without considering the real possibilities of kolkhozes. The government of N. S. Khrushchev was aware of the crisis in the agricultural sector, but the way was still lying in the mainstream of government planning: the development of virgin lands, corn campaign, the reorganization of motor-technical stations and "meat virgin land" passed forcefully, without taking into account local conditions and the views of the peasants. Kosygin's reform was aimed at increasing the interest of peasants in the results of their work and required a weighty financial investment. Food imports were carried out to prevent food crises. The transition of agriculture to function in a free market in 1991-1992 were also accelerated by decision of the government that provoked the next crisis. The modern policy of food security focused on the development of agriculture, food and processing industry, regulation of markets of agricultural products, raw materials and food and to ensure a high quality food.

References
1. Ermolov, A.S. Nashi neurozhai i prodovol’stvennyj vopros. Ch. 1: Prodovolstvennoe delo v proshlom i nastojashhem [Our crop failures and food question. Part 1: Food business in the past and present] SPb., 1909. – 234 p.
2. Polnoe sobranie zakonov Rossijskoj imperii [Complete collection of laws of the Russian Empire]. Sobranie II: (1825 – 1881). T. 9: (1834). Ch. I. Z.: (6685 – 7379). 7253. P. 691 – 705 / JeB RNB // URL: http://www.nlr.ru/e-res/law_r/search.php
3. Stolypin, P.A. Rech’ v III Gosu-darstvennoj dume 16 nojabrja 1907 g. [Speech in the III State Duma on 16 November 1907] // Literatura i zhizn. URL: http://dugward.ru/library/stolypin/stolypin_rech_v_3_gosdume_16noya1907.html.
4. Lenin, V.I. Polnoe sobranie sochinenij [Complete works]/ V. I. Lenin. – Moscow, 1970. — 730 s.
5. Doktrina prodovolstvennoj bezopasnosti Rossijskoj Federacii [The food security doctrine of the Russian Federation]. 2010. Razd. I. P. 2, 3 // SajtPrezidentaRossii. URL: http://www.kremlin.ru/events/president/news/675.
Authors
Prosekov Aleksandr Jur'evich, Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya Street, Kemerovo, 650000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Kudrjashov V.L., Fursova N.A., Alekseev V.V., Lukin N.D.Base of creation of small food entreprises with the use of membrane installations in modern condition

P. 36-43 Key words
biologically active additives; brewer's yeast; corn extract; grain bard; membrane plants; extracts; ingredients; milk serum; potato juice

Abstract
The main problem of the Russian economy is the technological backwardness. Due to sanctions, limited domestic investment and high cost of bank loans, it is difficult to create large food enterprises. In modern conditions, it is recommended to solve this problem by creating small enterprises (SE) in small towns and rural settlements. It is shown that SE should be specialized in processing of local vegetable and secondary raw materials of large closely located food enterprises. The technological schemes of these SE should be based on modern innovative biotechnological and baromembrane processes: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. Their energy advantages are shown. The list of domestic enterprises producing semipermeable membranes corresponding to the world level is given. A list of specific technical requirements for the SE. A number of instrumentation-technological schemes of specific SE and produced biologically active food additives from various raw materials are described. The production of two food grains and yeast additives with a high content of protein and dietary fiber, as well as a liquid ultra concentrated concentrate with a high content of amino acids, is shown from the grain bard of distilleries. It is recommended to create a SE for the further use of these grain-and-fat additives for the production of probiotics, prebiotics, drugs, flavor enhancers, premixes, substrates for yeast biosynthesis, essential amino acids and other food biotechnology products. The scheme of production of L-lysine and other essential amino acids, enriched mixed fodders for SE in corn-starch plants based on the use of corn extract and molasses is given. A schematic diagram of the production of edible highly purified L-lysine is briefly disclosed. The article describes a technological line for the SE for processing potato juice and pulp in feed, food additives and biologics, as well as a generalized block diagram of the production line of protein food and feed additives from leaf-stalked biomass of sown herbs. Due to the seasonality of these two productions, the concept of a universal equipment-technological line of the MP calculated depending on the time of year for processing or secondary raw materials of potato starch plants or biomass of sown herbs has been developed. Lines for the production of fodder protein-lactulose probiotic supplement from whey and fodder yeast from beer grains and residual brewer's yeast are also described in detail. The extraction from the article detailing the production of water, water-ethanol and oil extracts from various plant raw materials is given: fruit (dog rose), grass (St. John's wort), roots (chicory) and tubers (Jerusalem artichoke).

References
1. Programma razvitija malyh gorodov i rajonov Rossii. Rezhim dostupa: http://www. idmrr.ru›programms/00746.html.
2. Glaz'ev, S.Ju. Strategija ope-rezhajushhego razvitija Rossii v uslovijah global'nogo krizisa/S.Ju. Glaz'ev – M.: Jekonomika, 2010. – 255 s.
3. Svitcov, A.A. Vvedenie v membrannye tehnologii/A.A. Svitcov – M.:DeLiprint, 2007. – 280 s.
4. Baker, R.B. Membrane Technology and Applications. Third Edition/R.B. Ba-ker // John Wiley and Sons Ltd. – 2012. – 590 p.
5. Kudrjashov, V.L. Jekonomichnyj trehproduktovyj sposob pererabotki bardy v kormovye i pishhevye dobavki/V.L. Kudrjashov, N.S. Pogorzhel'skaja, N.V. Malikova // Likerovodochnoe proizvodstvo i vino-delie. – 2011. – 10. – S. 16–19.
6. Kudrjashov, V.L. Proizvodstvo suhih zernodrozhzhevyh dobavok iz bardy i ih ispol'zovanie v pishhevoj promyshlennosti/V.L. Kudrjashov, N.S. Pogorzhel'skaja, N.V. Malikova // Likerovodochnoe proizvodstvo i vinodelie – 2012. – 9–10. – S. 26–29.
7. Kudrjashov, V.L. Proizvodstvo i ispol'zovanie zhidkogo ul'trakoncentrata iz bardy/V.L. Kudrjashov, N.S. Pogorzhel'skaja, N.V. Malikova // Likerovodochnoe proizvodstvo i vino-delie. – 2012. – 11–12. – S. 18–20.
8. Hleb spaset ot vysokogo davlenija. Rezhim dostupa: http://www. e-news.com.ua›show/429640.html
9. Kajshev, A.Sh. Biologicheski aktivnye veshhestva othodov spirtovogo proizvodstva/A.Sh. Kajshev, N.Sh. Kajsheva // Farmacija i farmakologija. – 2014. – 4. – S. 3–22.
10. Patent RU 2412242. Sposob poluchenija pitatel'noj sredy dlja provedenija mikrobnogo sinteza lizina/L.V. Rimareva [i dr.] // Zajavl. 30.03.2009. Opubl. 20.02.2011. Bjul. 5.
11. Patent RU 2521511. Sposob ochistki i koncentrirovanija kukuruznogo jekstrakta/V.L. Kudrjashov, N.D. Lukin // Zajavl. 29.12.2012; Opubl. 27.06.2014.
12. Kudrjashov, V.L. Ul'trakoncentrat kukuruznogo jekstrakta – perspektivnyj komponent pitatel'nyh sred: tehnologija proizvodstva i perspektiva ispol'zovanija/V.L. Kudrjashov [i dr.] – M.: VNIIPBT, 2014. –S. 379–385.
13. Kudrjashov, V.L. Jeffektivnye tehnologii pererabotki kukuruznogo jekstrakta na osnove membrannyh processov/V.L. Kudrjashov [i dr.] // Glubokaja pererabotka zerna dlja proizvodstva krahmala, ego modifikacpj i saharistyh produktov. Tret'ja mezhdunarodnaja nauchno-prakticheskaja konferencija 25–26 sentjabrja 2013 g. – M.: NIPKC Voshod-A, 2013. – S. 137–144.
14. Staheev, I.V. Biotehnologija malotonnazhnogo proizvodstva mikrobnogo proteina/I.V. Staheev, Je.I. Kolomiec – M.: Nauka i tehnika, 1991. – 264 s.
15. Kudrjashov, V.L. Rol' i mesto innovacionnyh membrannyh tehnologij pri proizvodstve importozameshhajushhih produktov iz kartofelja. Importozameshhenie produktov glubokoj pererabotki zerna i kartofelja. Tret'ja mezhdunarodnaja nauchno-prakticheskaja konferencija. 24 dekabrja 2014 g./V.L. Kudrjashov, N.D. Lukin, L.V. Krivcun // FGBNU VNIK. – 2014. – 272 s.
16. Lukin, N.D. Sovmestimye tehnologii proizvodstva kormovyh i pishhevyh dobavok iz pobochnyh produktov kartofelekrahmal'nyh zavodov i biomassy trav/N.D. Lukin, V.L. Kudrjashov, D.N. Lukin // Dostizhenija nauki i tehniki APK. – 2015. – 11. – S. 112–114.
17. Zalashko, M.V. Biotehnologija pererabotki molochnoj syvorotki/M.V. Zalashko – M.: Agropromizdat, 1990. – 152 s.
18. Hramcov, A.G. Fenomen molochnoj syvorotki/A.G. Hramcov – SPb.: Professija, 2011. – 806 s.
19. Hramcov, A.G. Nauchnye osnovy poluchenija bifidogennyh dobavok iz molochnogo belkovo-uglevodnogo syr'ja/A.G. Hramcov [i dr.] // Hranenie i pererabotka sel'hozsyr'ja. – 2005. – 2. – S. 39–43.
20. Hramcov, A.G. Adaptacija doktriny nanobiomembrannyh tehnologij na osnove klasterov molochnoj syvorotki/A.G. Hram-cov // Molochnaja promyshlennost'. – 2010. – 1. – S. 34–37.
21. Panova, N.M. Sintez laktozil-mocheviny v laktozosoderzhashhem syr'e. Laktoza i ee proizvodnye. Mezhdunarodnyj simpozium Mezhdunarodnoj molochnoj Federacii (Moskva, 14–16 maja 2007 g.)/N.M. Panova – M.: Obrazovatel'nyj nauchno-tehnicheskij centr molochnoj promyshlennosti. – 2007. – S. 146–147.
22. Kudrjashov, V.L. Razrabotka kompleksnoj membrannoj tehnologii proizvodstva proteino-laktuloznoj probioticheskoj dobavki iz molochnoj syvorotki. H Mezhdunarodnaja konferencija «Innovacionnye tehnologii v pishhevoj promyshlennosti»./V.L. Kudrjashov // Mn. 5–6 oktjabrja 2011 g. – S. 320–324.
23. Kudrjashov, V.L. Kompleksnaja linija pererabotki vtorichnogo syr'ja pivzavodov na osnove membrannyh processov/V.L. Kudrjashov, A.S. Kislov, O.P. Presnjakova // Pivo i napitki. – 2008. – 2. – S. 22–25.
24. Golikova, N.V. Kompleksnoe ispol'zovanie syr'ja pri proizvodstve piva v SSSR i za rubezhom/N.V. Golikova // Pivovarennaja i bezalkogol'naja pro-myshlennost'. Obzornaja informacija. Ser. 22. Vyp. 4. – M.: CNIITJeIPishheprom, 1985. – 24 s.
25. Rimareva, L.V. Issledovanie processa biokataliza polimerov drozhzhevoj biomassy i razrabotka tehnologicheskih parametrov poluchenija belkovo-aminokislotnyh preparatov/L.V. Rimareva [i dr.] // Hranenie i pererabotka sel'hozsyr'ja. – 2006. – 3. – S. 32–35.
26. Kudrjashov, V.L. Tehnologii i universal'naja linija proizvodstva ingredientov i BAV iz rastitel'nogo syr'ja/V.L. Kudrjashov, A.I. Lemtjugin, N.A. Fursova // «Agrarnaja nauka – sel'skohozjajstvennomu proizvodstvu Sibiri, Kazahstana, Mongolii, Belarusi i Bolgarii». Sbornik nauchnyh dokladov. HH mezhdunarodnoj nauchno- prakticheskoj konferencii (g. Novosibirsk, 4–6 oktjabrja 2017 g.). – T. 1. – S. 26–28.
27. Kudrjashov, V.L. Rol' baromem-brannyh processov pri sozdanii proizvodstva kraftovyh produktov pitanija/V.L. Kudrjashov, O.P. Presnjakova // Pishhevaja pro-myshlennost'. – 2017. – 4. – S. 44–48.
Authors
Kudrjashov Vjacheslov Leonidovich,
Fursova Natal'ja Aleksandrovna,
Alekseev Vladimir Vital'evich
All-Russian Research Institute of Nutritional Biotechnology - a branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4 B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lukin Nikolaj Dmitrievich, Doctor of Technical Sciences
All-Russian Research Institute of Starch Products - a branch of Federal Scientific Center for Food Systems named after V.M. Gorbatova,
Nekrasova str., p. Kraskovo, Ljubereckij r-n, Moskovskaja obl., 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



"Prodexpo-2018" - А Quarter of a Сentury on the Russian Food Market

TOPICAL ISSUES OF TECHNICAL REGULATION

Kochetkova A.A., Vorobyova V.M., Vorobyova I.S., Glazkova I.V., Sarkisyan V.A., Zorina E.E.Monitoring of international, interstate and national documents in the field of technical regulation of quality and safety of specialized food products. Part 3. The Eurasian economic Union, a system of standartization Russian Federation

P. 50-53 Key words
safety; specialized food products marking; functional products; specialized food products registration; technical regulations of the customs union

Abstract
The article deals with the issues related to the use of food additives, flavors, preservatives, sweeteners in the composition of SPP for baby food, as well as other ingredients, including GMOs in products for children, pregnant and lactating women. It is noted that along with the basic requirements for food labeling (indication of nutritional value, purpose, target consumer, information on product composition changes, recommendations for its use), the SPPs require additional requirements for both labeling and packaging, storage and packaging conditions in accordance with TR ТС 005/2011 "On the Safety of Packaging". On a voluntary basis, information on the distinctive features of the SPP is indicated, which must be conclusively proven. SPPs are subject to registration in accordance with the established procedure and have a mark of circulation of products on the market of the EAEC. With the participation of the Federal Research Center for Nutrition and Biotechnology, GOST 33999 - 2016 "Specialized Food Products. Production of Dietary Food and Dietary Preventive Nutrition. Terms and Definitions" and GOST 34006 - 2016 "Specialized Food Products. Food Products for Athletes. Terms and Definitions", which will be put into effect on 01.07.2018. These documents are aimed at eliminating the problems associated with the use of terms in the development of documentation, the procedure for confirming compliance, and conducting supervisory activities. The procedure for evaluating information on nutritional value and the effectiveness of specialized and functional food products is established in the national standard of the Russian Federation GOST R 55577 - 2013 with the change No. 1.

References
1. Federal'nyi zakon «O tekhnicheskom regulirovanii» 184FZ ot 27.12.2002 g.
2. Tekhnicheskij reglament Tamozhennogo soyuza «O bezopasnosti pishchevoi produktsii» (TR TS 021/2011).
3. Tekhnicheskij reglament Tamozhennogo soyuza «O bezopasnosti otdel'nykh vidov spetsializirovannoi pishchevoi produktsii, v tom chisle dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya» (TR TS 027/2012).
4. Tekhnicheskij reglament Tamozhennogo soyuza «Trebovaniya bezopasnosti pishchevykh dobavok, aromatizatorov i tekhnologicheskikh vspomogatel'nykh sredstv» (TR TS 029/2012).
5. Tekhnicheskij reglament Tamozhennogo soyuza «O bezopasnosti upakovki» (TR TS 005/2011).
6. Tekhnicheskij reglament Tamozhennogo soyuza «Pishchevaya produktsiya v chasti ee markirovki» (TR TS 022/2011).
7. Reshenie komissii Tamozhennogo soyuza ot 15 iyulya 2011 g. 711 «O edinom znake obrashcheniya produktsii na rynke Evraziiskogo ekonomicheskogo soyuza i poryadke ego primeneniya».
8. GOST 33999–2016 «Produktsiya pishchevaya spetsializirovannaya. Produktsiya pishchevaya dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya. Terminy i opredeleniya».
9. GOST 34006–2016 «Produktsiya pishchevaya spetsializirovannaya. Produktsiya pishchevaya dlya pitaniya sportsmenov. Terminy i opredeleniya».
10. GOST R 52349–05 Funktsional'nye pishchevye produkty.
11. GOST R 55577–2013 «Produkty pishchevye spetsializirovannye i funktsional'nye. Informatsiya ob otlichitel'nykh priznakakh i effektivnosti».
Authors
Kochetkova Alla Alekseevna, Doctor of Technical Sciences, Professor,
Vorobyova Valentina Matveevna, Candidate of Technical Sciences,
Vorobyova Irina Sergeevna, Candidate of Biological Sciences
Glazkova Irina Vladimirovna, Candidate of Chemical Science
Sarkisyan Varuzhan Ambartsumovich, Candidate of Biological Science
Zorina Elena Evgenievna
Federal Research Center for Nutrition, Biotechnology and Food Safety,
House 2/14, Ustinsky Proezd, Moscow, 109240, 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. , 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.



INNOVATIVE TECHNOLOGIES

Rodionova N.S., Manukovskaya M.V., Serchenya M.V. The influence of the method of ultrasonic extraction on the formation of aroma extract based on natural raw materials

P. 54-57 Key words
beverage flavor; natural raw materials; pezosorbtsionny "electronic nose"; ultrasonic extraction

Abstract
Today a large interest in the use of new technologies in the preparation of beverages and products, intensifying the process of their preparation and have a positive effect on the functional properties of the finished product. In this experimental work was used a method of ultrasonic extraction for intensification of preparation of the extract. When using ultrasound is not only a significant increase in rate of mass transfer, but also the increase of weight of extractables. The feedstock was chosen cranberries. Berry tones, refreshes, improves mental and physical abilities, rich in ellagic acid, which effectively destroys carcinogens and prevents the development of cardiovascular diseases, has antibacterial properties, enhances immunity, normalizes blood pressure. The maximum data extraction of nutrients in the cooking process extracts with the most original bio correction effect on the body, possibly by using ultrasonic extraction. In the course of the experimental work was carried out organoleptic evaluation and detailed study of the aroma of the extract. The results of organoleptic evaluation, we conclude that ultrasonic treatment has a positive effect on the organoleptic characteristics of the extract, and on such indicators as colour, taste and smell. A study of the aroma of the prepared samples, it was found that the differences in qualitative and quantitative composition of the equilibrium gas phase above the sample extracts vary considerably. The redistribution of the organic compounds in the FMT control may be differently perceived during sensory evaluation. Thus, the comparison of the results of the sensory evaluation and the results obtained using phytosorbtional "electronic nose", showed comparability. Ultrasonic treatment has a positive effect on the formation of aroma, which also confirmed the results of the organoleptic evaluation.

References
1. Ipatova, L.G. Novye napravleniya v sozdanii funktsional'nykh pishchevykh produktov/ L.G. Ipatova, A.A. Kochetkova, A.P. Nechaev // Pishchevaya promyshlen-nost'. – 2007. – 1. – S. 12–14.
2. El'piner, I.E. Ul'trazvuk. Fiziko-khimicheskoe i biologicheskoe deistvie / I.E.El'piner. – M.: IF-ML, 1963.
3. Kuchmenko, T.A. Khimicheskie sensory na osnove p'ezokvartsevykh mikrovesov. V monografii Problemy analiticheskoi khimii. T. 14/ Pod red. Yu.G. Vlasova. – 20011. – S. 127–202.
4. Kuchmenko, T.A. Innovatsionnye resheniya v analiticheskom kontrole: ucheb. posobie / T.A. Kuchmenko. – Voronezhskaya gosudarstvennaya tekhnologicheskaya akademiya, OOO «SenTekh». – Voronezh: 2009. – 252 s.
5. Kuchmenko, T.A. Primer resheniya identifikatsionnykh zadach v metode p'ezokvartsevogo mikrovzveshivaniya smesei nekotorykh organicheskikh soedinenii / T.A. Kuchmenko, A.A. Shuba, N.V. Bel'skikh // Analitika i kontrol'. – 2012. – T. 16. – 2. – S. 1–11.
6. Rodionova, N.S. Ul'trazvukovoe ekstragirovanie v prigotovlenii napitkov funktsional'nogo naznacheniya /N.S. Rodionova, M.V. Manukovskaya, M.V. Serchenya // Evraziiskii soyuz uchenykh. – 2016. – 6. – S. 55–59.
7. Manukovskaya, M.V. Ispol'zovanie sovremennykh tekhnologii v prigotovlenii nastoek /M.V.Manukovskaya. Ekonomika. Innovatsii. Upravlenie kachestvom. – 2015. – 2. – S. 130–133.
8. Manukovskaya, M.V. Issledovanie antioksidantnoi aktivnosti nastoek iz ezheviki i klyukvy, prigotovlennykh metodom ul'trazvukovogo ekstragirova-niya / M.V. Manukovskaya, M.V. Serche-nya // Vestnik VGUIT. – 2015. – 4. – S. 98–103.
9. Produktsiya bezalkogol'noi promyshlennosti. Metody opredeleniya organolepticheskikh pokazatelei i ob"ema produktsii. – Vved. 1987-07-01. – M.: IPK Izdatel'stvo standartov, 1987. – 9 s.
10. Rodina, T.G. Degustatsionnyi analiz produktov / T.G.Rodina, G.A. Vuks – M.: Kolos, – 1994. – 193s.
11. Ekspertiza napitkov. Kachestvo i bezopasnost': uchebno-spravochnoe posobie / V.M. Poznyakovskii [i dr.] // Pod obshchei red. V.M. Poznyakovskogo. – 6-e izd., ispr. i dop. – Novosibirsk: Sibirskii federal'nyi universitet. – 2005. – 407 s.
Authors
Rodionova Natalia Sergeevna, Doctor of Technical Sciences, professor,
Manukovskaya Marina Valerievna, Candidate of Technical Sciences,
Serchenya Margarita Valer'evna
Voronezh State University of Engineering Technology,
394036, Voronezh, pr. Revolucii, 19, 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.



QUALITY AND SAFETY

Dydykin A.S., Derevitskaya O.K.The problem of child nutrition products subjected to high temperature treatment

P. 58-59 Key words
аcrylamide; meat containing canned foods; nutrition of early age children

Abstract
Immaturity of the defense mechanisms in early age children predetermines the necessity of increased hygienic requirements to quality and safety of commercial child nutrition products, which occupy the central place in their nutrition. Meat containing canned foods for child nutrition are products on a mixed basis, which composition includes different carbohydrate containing plant ingredients in addition to meat. Canned food technology for early age child nutrition envisages high temperature treatment that ensures commercial sterility of finished products. However, an effect of high temperature on the possibility of development of potentially hazardous substances, such as acrylamide, as a result of interaction of recipe components has been studied insufficiently. Acrylamide is formed in several food products during thermal treatment as a result of interaction of carbohydrates and proteins at a temperature of 120 °С and higher. It has the carcinogenic properties at comparatively low concentrations. Acrylamide can have the highest negative effect on a child organism due to a low body weight. To date, in the Russian Federation, there are no approved methods of acrylamide detection in food products and its maximum allowable concentration in food products is not regulated. A topical problem is research on detection and quantification of acrylamide in meat containing canned foods, according to which it will be possible to detect a safe normative for the acrylamide content in canned foods for child nutrition and to search for possible ways for decreasing a degree of the risk of acrylamide formation in canned foods for nutrition of early age children.

References
1. Kon' I.Ya., Konovalova L.S., Georgieva O.V. [Issues of ensuring the quality and safety of baby food products]. Gigiena i sanitariya, 2013, no. 1, pp. 36-39. (In Russ.)
2. Perederyaev O.I., Malinkin A.D., Baigarin E.K. [The prevalence of acrylamide in food]. Materialy XII Vserossiiskogo kongressa dietologov i nutritsiologov s mezhdunarodnym uchastiem [Proc. of the 12th All-Russian Congress of Dietitians and Nutritionists with International Participation]. Moscow, 2010, p. 49. (In Russ.)
3. Bessonov V.V. et al. [Development of a technique for the determination of acrylamide in food products by gas liquid chromatography]. Voprosy pitaniya, 2011, no. 4, pp. 79-83. (In Russ.)
4. Information note INFOSAN (International Network of Food Safety Authorities) No. 2, 2005, 1 March 2005: www.who.int/foodsafety
5. Derevitskaya O.K. et al. [Modern market of canned based meat for baby food]. Myasnaya industriya, 2017, no. 6, pp. 27-32. (In Russ.)
Authors
Dydykin Andrey Sergeevich, Candidate of Technical Sciences,
Derevitskaya Olga Konstantinovna, Candidate of Technical Sciences
V.M. Gorbatov Federal Research Center for Food Systems,
Talalikhina str., 26, Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



NUTRITION AND HEALTH

Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Food replacement products for sports and not only for

P. 60-63 Key words
control of body weight; human health; fitness; meal replacement products; sports nutrition

Abstract
The name of this group of sports nutrition products accurately reflects their main purpose - they are designed to replace or supplement a traditional diet for a certain period of time. Their composition are based on special mixtures, which contain proteins, carbohydrates, fats, dietary fibers, and a group of essential food micronutrients in their optimal, from the point of view of modern science of nutrition, a ratio. Additional advantages of meal replacement products are their compactness, easiness of storage, no need of using of a refrigerator, and a long shelf life. They are convenient for use at work or school. In connection with their specific goals, meal replacements can be divided into four main groups. The first one, can be called sports nutrition replacement products. The main goal pursued by their application is to accelerate the muscle mass growth and prevent its loss in between workouts. The second group of meal replacements are specialized nutrition for weight loss. They are used to provide the body with all necessary nutrients, but in imposing conditions of limiting the number of calories coming in. The main purpose of their use - to achieve weight loss in carefully controlled conditions. The third group consists of products used as an emergency food source. They can provide good service to anyone, as they are able to help him to get the necessary food nutrients for example, in the case of urgent work or on the travel. The forth group is meal replacement for functional (therapeutic) purpose, and its composition stands near similar medical food products. They contain components that help a person to overcome faster the consequences of the possible traumas, diseases, inflammations, and poisoning and to give the ability to recover faster. In the article it was shown that modern meal replacement products give athletes and many other people the opportunity to find the effective way for solving of a number of important problems related to improving the level of their sports achievements and health in everyday life.

References
1. Carorio, C. et al. US Patent 5904948A. Method for manufacturing a balanced nutritionally complete coffee composition.
2. Kreider, R.B. ISSN exercise & sport nutrition review: research & recommendations/R.B. Kreider, [et al] // Journal of International Society of Sports Nutrition. – 2010 – v. 7. – pp. 7–49.
3. Shterman, S.V. Izomal'tuloza – novyj perspektivnyj uglevod/S.V. Shterman // Sahar. – 2009. – 8. – S. 5–55.
4. Treyzon, L. A controlled trial of protein enrichment of meal replacement for weight reduction with retention of lean body nass/L. Treyzon [et al] // Nutrition journal. – 2008. – p. 7–23.
5. Heymsfield, S.B. Weight management using a meal replacement strategy: meta and pooling analysis from six studies/S.B. Heymsfield [et al] // International Journal of Obesity. – 2003. – v. 27. – 5. – pp. 537–549.
6. Shterman, S.V. Produkty sportivnogo pitanija/S.V. Shterman // – M.: AP «Stolica», 2017. – 482 s.
7. Shterman, S.V. L-karnitin – biojenergija v kazhdoj klet-ke/S.V. Shterman // – M.: Sport i kul'tura – 2000. – 128 s.
8. Waller, S.M. Evening read-to-eat consumption contributes to weight management/S. M Waller [t al] // Journal of American College of Nutrition. – 2004. – v. 23. 4. – pp. 316–321.
Authors
Shterman Sergey Valeryevich, Doctor of Technical Science,
Sidorenko Michail Ureyvich, Doctor of Technical Science
Limited liability company "GEON",
1, Obolensk highway, Obolensk urban village, Serpuhov district, Moscow region, 142279, 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, Professor
Moscow state university of food manufacturing
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

An important conversation about the quality and safety of food products

Demand in Russia: technology "Made in Germany"

Marina Petrova: "Functional ice cream - a new trend in the dairy industry"