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Rambler's Top100

Food processing Industry №5/2018



The Results of the work of Food and Processing industry Enterprises of Russia

THEME OF THE ISSUE: TOPICAL GUIDELINES FOR THE DEVELOPMENT OF THE FOOD INGREDIENTS MARKET

Kaishev V.G., Lukin N.D., Seregin S.N., Kornienko A.V.Inulin market in Russia: possibilities of raw materials base development and necessary resources for creation of modern domestic production

P. 8-17 Key words
Inulin; oligofructose; projects for processing Jerusalem artichoke and chicory; market of inulin and its derivatives in Russia; Jerusalem artichoke; chicory

Abstract
In Russia, the trend is increasingly growing consumption of functional foods for the prevention of various diseases and promoting public health. A significant place in the nomenclature of functional food products is occupied by food products containing inulin and oligofructose, which are used all over the world as food products of dietary and diabetic nutrition, prebiotics, structure and flavoring agents. Leading world producers of inulin as the main raw material use mainly root chicory, Jerusalem artichoke as inulin-containing raw materials has not found wide application. Inulin can be produced in Russia both from chicory and Jerusalem artichoke, chicory is more preferable, but industrial processing for inulin production has not been organized to date. The development of this direction in Russia is constrained due to the lack of a clearly formulated state policy both in the production of inulin-containing raw materials and industrial processing technologies for the production of inulin and its derivatives, although the prospects and the need for organizing their production are quite obvious. For the formation of the raw material base, it is necessary to carry out work to restore the acreage under chicory and Jerusalem artichoke, but in modern socio-economic realities this requires state participation, both at the federal and regional levels. In order to develop this direction, it is necessary at the level of the Ministry of Agriculture of Russia to develop a departmental target program for the production of inulin from domestic agricultural raw materials. Considering that this direction for Russia is innovative, which solves the problem of import substitution, the implementation of this project could enter into the adopted Federal Scientific and Technical Program for the Development of Agriculture for 2017 - 2025. The concentration of financial, logistical, scientific resources within the framework of this program, the provision of certain tax preferences would be a certain guarantor of achieving the set goals and solving the social and economic development of regions where raw materials production and its processing will be established.

References
1. Guljuk, N.G. Pererabotka inulinsoderzhashhego syr'ja na inulin i ego proizvod­ny/N.G. Guljuk [i dr.] // Dostizhenija nauki i tehniki APK. – 2017. – ¹8. – T. 31. – P. 76–79.
2. Kajshev, V.G. Mehanizmy rosta agrarnoj jekonomiki: stimuly i ograniche­nija/V.G. Kajshev, S.N. Seregin // Jekonomika sel'skohozjajstvennyh i perera­batyvajushhih predprijatij. – 2017. – ¹8.
3. Kajshev, V.G. Jekologija, prirodopol'zovanie, bioraznoobrazie v koncepcii ustojchivogo razvitija agrarnoj jekonomiki/V.G. Kajshev, S.N. Seregin // Pishhevaja promyshlennost'. – 2017. – ¹5. – Ð. 8–14.
4. Kajshev, V.G. Funkcional'nye produkty pitanija: osnova dlja profilaktiki zabolevanij, ukreplenija zdorov'ja i aktivnogo dolgoletija/V.G. Kajshev, S.N. Seregin // Pishhevaja promyshlen­nost'. – 2017. – ¹7. – Ð. 8–14.
5. Guljuk, N.G. Ob ochistke jekstrakta iz inulinsoderzhashhego syr'ja/G.N. Guljuk [i dr.] // Pishhevaja promyshlennost'. – 2017. – ¹2. – P. 24–26.
6. Guljuk, N.G. Diffuzija inulina – odin iz osnovnyh processov ego/N.G. Guljuk [i dr.] // Uspehi sovremennoj nauki i obrazovanija. – 2016. – ¹10. – T. 5. – P. 162–168.
Authors
Kaishev Vladimir Georgievich, Doctor of Economics, Corresponding Member of RAS
Pyatigorsky Dairy Plant,
28, Yermolov street, Pyatigorsk, Stavropol Territory, 357528
Lukin Nikolai Dmitrievich, Doctor of Technical Sciences, Professor
Institute of Starch Products - a branch of FNTS of food systems. V.?M. Gorbatov RAS,
11, Nekrasov Street, Kraskovo, Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.
Seregin Sergey Nikolaevich, Doctor of Economics, Professor
FNTS food systems. V.?M. Gorbatov RAN,
26, Talalikhin St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kornienko Anatoly Vasilyevich, Doctor of Agricultural Sciences, Corresponding Member of RAS
Research Institute of sugar beet and sugar. A.L. Mazlumova,
86, VNIISS Village, Voronezh Region, 396030



Tretyak L.N., Yavkina D.I.Additional requirements to the quality and safety of food products enriched with additives

P. 18-21 Key words
safety; scarce bio-elements; quality, criteria of the choice; enriching additives; toxicity; enrichment level; bread

Abstract
The importance of the problem of the micronutrient imbalance correction in population nutrition is emphasized. Based on the review of scientific literature and the formal and logical analysis of the patent information, the basic sources of micronutrients at enrichment of bread and bakery products are generalized. The choice criteria for the enriching additives, ensuring the required quality and safety of the enriched product, are systematized. At the choice of additives it is necessary to consider: general chemical reactivity and compatibility of all ingredients; their physiological activity in relation to an organism; a dosage of the micronutrients defining functional orientation of the enriched product; the price acceptability (rise in price at enrichment) of mass consumption products considering financial opportunities of the population. The market monitoring of the enriching additives for bread baking is offered to carry out basing on criteria of their choice. The enrichment of mass consumption food by iodine, selenium, fluorine and lithium is proved for the deficiency correction of regionally significant minerals in food ration of the population in the Orenburg region. The authors underline the importance of the additional criteria of choice of additives for the bread and bakery products enrichment: safety (possible toxicity), amount of functional food ingredient in one dose and its ratio with adequate consumption level, the cost of the enriching additive, the manufacturing country, and existence of permit documents. The authors give priority to the criterion of additives safety. It is offered to estimate the safety of additives on the level of median lethal dose LD50 of physiologically functional ingredient, the most objectively reflecting the toxic impact of additive on the consumer's organism. On the example of the selenium containing additives the toxicity assessment of selenium compounds on median lethal dose LD50, allowing to prove objectively the use of the enriching additives containing selenium in organic form in comparison with its inorganic analogs, is carried out.

References
1. Nilova, L.P. Rol' funkcional'nyh dobavok v formirovanii potrebitel'skih svojstv hlebobulochnyh izdelij / L.P. Nilova // Pishha. Jekologija. Kachestvo. Sbornik trudov XIII mezhdunarodnoj nauchno­prakticheskoj konferencii. 2016. – S. 396­399.
2. Tretyak, L.N. Ob uluchshenii potrebitel'skih svojstv hlebobulochnyh izdelij, obogashhennyh deficitnymi biojelementami / L.N. Tretyak, D.I. Yavkina, A.V. Bykov // Hlebopeche­nie Rossii. – 2017. – ¹ 2. – S. 19­22.
3. Haertdinova, Je.N. Kriterii kachestva i bezopasnosti k dobavkam dlja obogashhenija hlebobulochnyh izdelij deficitnymi mikrojelementami i vita­minami / Je.N. Haertdinova, L.N. Tretyak, D.I. Yavkina // Mezhdunarodnyj studencheskij nauchnyj vestnik. – 2017. – ¹ 4 – 5. – S. 742­747.
4. Tretyak, L.N. Analiz vostrebovannosti obogashhennyh kislomolochnyh produk­tov na primere jogurta / L.N. Tretyak [i dr.] / Mezhdunarodnyj studencheskij nauchnyj vestnik. – 2015. – ¹ 6. – S. 54.
5. Bykov, V.A. Biojelementologija kak napravlenie nauki o zhizni // V.A. Bykov, A.V. Skal'nyj // Voprosy biologiches­koj, medicinskoj i farmacevticheskoj himii. – 2011. – T. 9. ¹ 6. – S. 4­8.
6. Patent na izobretenie ¹ 2495580 RF. Molochnyj produkt / Tretyak L.N., Gerasimov E.M., Bogatova O.V. // Zajaviteli i patentoobladateli Tretyak L.N., Gerasimov E.M., Bogatova O.V. – opubl. 20.10.2013, B.I. ¹ 29 – 10 s.
7. Tretyak, L.N. Novyj podhod k oboga­shheniju kislomolochnyh produktov regional'no znachimymi biojelementami i vitaminami / L.N. Tretyak, A.O. Mordvinova // Fundamental'nye issledovanija. – 2017. – ¹ 3. S. 77­84.
8. Butina, E.A. Biologicheski aktivnye dobavki kompleksnogo naznachenija v sostave funkcional'nyh pishhevyh produktov / E.A. Butina, V.G. Popov, A.A. Shazzo, O.N. Vojchenko // Novye tehnologii. – 2010. – ¹ 16­22.
9. Burceva, T.I. Zavisimost' jelementnogo sostava volos ot soderzhanija biojelementov v racione pitanija / T.I. Burceva, I.A. Rudakov // Mikrojelementy v medicine. – 2007. – ¹ 8(1) – S. 57­60.
10. Erjomin, Ju.N. Aktual'nye problemy obogashhenija produktov pitanija biologicheski aktivnymi veshhestvami / Ju.N. Erjomin // Izvestija UrGJeU. 2008. – ¹ 2(21).– S. 110­114.
11. Tretyak, L.N. Informacionnaja neopredelennost' i ee vlijanie na obespechenie kachestva pishhevyh produktov / L.N. Tretyak, D.I. Yavkina, A.V. Kupriyanov // Pishhevaja promyshlen­nost'. 2017. ­ ¹ 4. S. 30 – 35.
12. Sanockij, I.V. Kriterii vrednosti v gigiene i toksikologii pri ocenke opasnosti himicheskih soedinenij / I.V. Sanockij, I.P. Ulanova. – M.: Medicina, 1975. – 327 s.
Authors
Tretyak Ljudmila Nikolaevna, Doctor of Technical Sciences,
Javkina Dina Il'darovna, Candidate of Technical Sciences
Orenburg State University,
13, Pobedy avenue, Orenburg, 460018, 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. .



Voskanyan O.S., Sergienko I.V., Guseva D.A., Sukhareva T.N.Pumpkin puree - a source of cottage cheese product's nutrition value increasing

P. 22-25 Key words
b-carotene; cottage cheese product; functional food; pumpkin; pumpkin puree; the increased nutrition value

Abstract
Creation of a cottage cheese product of the increased nutrition value with entering into a compounding of mashed potatoes from pumpkin was a main objective of the researches conducted by us. In skim cheese protein content is more, than in some grades of meat. Cottage cheese has lipotropny properties as contains such important amino acids as the lysine and methionine used for synthesis in the structure is well-cared therefore it is recommended at diseases of a liver, kidneys and cardiovascular system. Cottage cheese differs in the high content of calcium and phosphorus which are in the balanced ratio that causes their high comprehensibility. The ratio between calcium and phosphorus in cottage cheese makes 1:1,5 - 1:2. Pulp of pumpkin contains mainly lignin (4 - 8?%) and various carbohydrate components, including pectins (19 - 21?%), cellulose (27 - 29?%), a fat (34 - 38?%), salts of a calcium, a magnesium, iron, is very vitamin-rich With, groups B, PP, beta Carotinum. The fat improves motor function of digestive tract, removes developments of stagnation an intestine. Researches of change of organoleptic, physical and chemical and microbiological indicators of a cottage cheese product of the increased nutrition value in the course of storage have been conducted. It is established that during an expiration date indicators completely conformed to requirements of TPTC 033?/?2013. After an expiration date (in 96 hours) the consistence became smeared. There was strengthening dirty and emergence of an old barmy smell and taste. Color was left without change. The received results of researches allowed authors to develop a compounding and technology of a cottage cheese product of the increased nutrition value with natural filler of a phytogenesis which pumpkin puree is.

References
1. Mihalev, V.Ju. Funkcional'nyj produkt iz mjakoti tykvy/V.Ju. Mihalev, I.V. Nikolaev, O.V. Koroleva// Pishhevaja promyshlennost'. – ¹2. – 2012.
2. Poljanskij, K.K. Tvorozhnyj produkt povyshennoj pishhevoj cennosti. – Syrodelie i maslodelie. – ¹1. – 2015.
3. Suhareva, T.N. Tvorozhnyj produkt s pjure iz tykvy/T.N. Suhareva, I.V. Sergienko // Prioritetnye napravlenija razvitija pishhevoj industrii. Sbornik nauchnyh statej. – 2016. – P. 548–551.
4. Skurihin, I.M. Himicheskij sostav rossijskih pishhevyh produktov: Spravochnik/I.M. Skurihin, V.A. Tutel'jan – M.: DeLi­print, – 2002.
5. Tihomirova, N.A. Tehnologija i organizacija proizvodstva moloka i molochnyh produktov/N.A. Tihomirova – M.: DeLi­print, – 2007.
6. Tykva: samaja dorodnaja krasavica ogorodnaja. – Pitanie i obshhestvo. – ¹2. – 2014.
7. TR TS 021/2011 Tehnicheskij reglament Tamozhennogo sojuza «O bezopasnosti pishhevoj produkcii» ot 9.12.2011. – ¹880.
8. TR TS 033/2013 Tehnicheskij reglament Tamozhennogo sojuza «O bezopasnosti moloka i molochnoj produkcii» ot 9.10.2013. – ¹67.
Authors
Voskanjan Ol'ga Stanislavovna, Doctor of Technical Sciences, Professor
Sergienko Inna Vladimirovna, Candidate of Technical Sciences, assistant professor,
Guseva Dar'ja Aleksandrovna, Candidate of Technical Sciences, assistant professor
Moscow State University of Technology and Management, K. G. Razumovsky,
73, Zemljanoj val, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. ,
Suhareva Tat'jana Nikolaevna, Candidate of Agricultural Sciences, assistant professor
Michurinsky State Agrarian University,
101, Michurinsk, Tambovskaya obl., 393740, This email address is being protected from spambots. You need JavaScript enabled to view it.



Nechaev A.P., Tarasova V.V., Nikolaeva Yu.V., Kuzhleva A.A.Emulsified fatty products for functional purposes in modern nut-rition

P. 26-29 Key words
mayonnaise; low-fat products; natural biologically active substances; sauces; functional products

Abstract
Nutrition of modern man is characterized by a lack of many nutrients, especially macro- and micronutrients, and excessive consumption of other (simple carbohydrates, animal fats, table salt). Culinary sauces are an integral part of most dishes prepared from a variety of products: meat, fish, seafood, vegetables. Sauces add juiciness to dishes, make a variety in the aesthetic appearance of the dish and complement its taste, increase their caloric content and nutritional value. The fat-and-oil industry is at a stage when its development is impossible to implement by traditional methods, new approaches and solutions are needed. One of the promising areas - the production of fat-and-oil products functional for the purpose, as well as therapeutic and prophylactic products, positively affecting human health. To prevent oxidative damage, plant extracts containing various individual antioxidants - flavonoids (quercetin, kaempferol, mycithin), catechins or phenols (carnosol, rozmanol, rosamiriphenol) and phenolic acids (carnosine, rosemary) are used to prevent oxidative deterioration. Research is carried out at the Moscow State University of Food Production. Based on the results of scientific research in the field of creating specialized low-fat sauces of functional orientation, attention was focused on the problem of using natural components - sources of physiologically functional ingredients - extracts of berries and vegetable purees based on them. Seabuckthorn contains rich in vitamins Â9, À, Â6, Â3, Â2, Â1, PP, E, H, C, minerals, pectins, tannins and protein substances, phytoncides, organic acids, micro- and macro elements. Black currant berries have nutritional and therapeutic value, cranberries - a source of biologically active substances, vitamins, micro and macro elements contained in easily digestible form and optimal for the human body ratios. In this regard, the creation of emulsion fat-containing products, which have a beneficial effect on human health, is an actual task of the food industry.

References
1. Bazarnova, Yu.G. Metody issledovaniya syr'ya i gotovoi produktsii: Ucheb.metod. posobie/Sost.: Yu.G. Bazarnova // NIU ITMO; IKhiBT– SPb., 2013. – 76 s.
2. Velichko, N.A. Sousy­dressingi na osnove dikorastushchego yagodnogo syr'ya sibiri/Velichko, N. A., Smol'nikova Ya.V. //
3. Pchel'nikova, A.V. Nizkozhirnye sousy­dressingi/A.V. Pchel'nikova [i dr.] // Maslozhirovaya promyshlennost'. – 2008. – ¹2. – S. 19–22.
4. Sazonov, F.F. Sravnitel'naya otsenka kachestva yagod chernoi smorodiny i produktov pererabotki./F.F. Sazonov, A.F. Nikulin // Vestnik Bryanskoi gosudarstvennoi sel'skokhozyaistvennoi akademii. – 2008. – ¹4. – S. 71–77.
5. Tarabanova, E.V. Razrabotka retseptur maioneznykh sousov, obogashchennykh ingredientami rastitel'nogo proiskhozhdeniya/E.V. Tarabanova [i dr.] //
6. Tyrsin, Yu.A. Perspektivnye natural'nye dobavki dlya maionezov s funktsional'nymi svoistvami. Soobshchenie 2. Ekstrakt zelenogo chaya./Yu.A. Tyrsin, I.L. Kazantseva // Maslozhirovaya promyshlennost'. – 2014. – ¹4. – S. 21–23.
7. Yakovenko, V.V. Otsenka sortov krasnoi smorodiny po kachestvu yagod/V.V. Yakovenko, V.I. Lapshin, M.G. Germanova // Politematicheskii setevoi elektronnyi nauchnyi zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta. – 2014. – ¹10. – S. 11–14.
8. GOST R 52349–2005 Produkty pishchevye. Produkty pishchevye funktsional'nye. Terminy i opredeleniya (s Izmeneniem N 1).
9. GOST 31761–2012 Maionezy i sousy maioneznye. Obshchie tekhnicheskie usloviya (s Popravkoi).
Authors
Nechaev Alexey Petrovich, Doctor of Technical Sciences, Professor
Tarasova Veronika Vladimirovna, Candidate of Technical Sciences
Nikolaeva Yuliya Vladimirovna
Kuzhleva Anastasia Alexandrovna, graduate student
Moscow State University of Food Production,
11, Volokolamskoe highway, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Golubeva L.V., Dolmatova O.I., Kuchmenko T.A., Salamatova A.K., Oskenbay A.O.Innovative technologies in the manufacture of kurta

P. 30-31 Key words
product quality; kurt; technology

Abstract
Kurt refers to the Kazakh national dairy products. It is a sour-milk product, and also a dry young cheese. Kurt nomadic peoples in Central Asia produce from cow, sheep or goat milk by fermentation of pure cultures of lactic streptococci with subsequent separation of whey from the clot and drying. The purpose of this work is to study the possibility of using infrared radiation to dry the cake and determine the intensity of the odor before and after drying. At the Department of Technology of Animal Products of the Voronezh State University of Engineering Technologies, the technology of the kurt is improved. The main difference of this technology is the use of a drying cabinet to shorten the drying time, while preserving the properties of the product. To determine the physico-chemical and organoleptic parameters of the kurta, standard and modern techniques were used. A special role in the quality of the kurta is played by the mass fraction of moisture, as it is an additional source for the development of microorganisms. Moisture was determined in a thermogravimetric infrared moisture meter FD 610, by drying by heating the sample and weighing it before and after drying. Drying of the cake was made in a drying cabinet "Monsoon". During the research, the optimum drying temperature was established - 35 ± 5 ° C for 300 minutes. The mass fraction of moisture in the product before drying was 51?%, after drying 11?%, and after a month of storage at a temperature of 20 ± 2 °C, 4.5?%. The smell was studied on the analyzer of smells "MAG-8" with the methodology "electronic nose". It has been established that according to the qualitative composition of the equilibrium gas phase, the samples of the kurta before treatment and after drying differ. So in the sample after drying by the chosen method the content of amines decreases, the content of alcohols increases, which favorably influences the organoleptic estimation of the smell of the finished product. Studies of physicochemical and organoleptic properties have shown that the product obtained has high organoleptic properties and is similar in composition and properties to the traditional classical kurt.

References
1. Smol'nikova, F.H. Nacional'nyj molochnyj produkt – kurt/F.H. Smol'nikova [i dr.] // Nauchnoe obespechenie innovacionnyh tehnologij proizvodstva i hranenija sel'skohozjajstvennoj i pishhevoj produkcii: konf. – Krasnodar, 2016. – P. 397–401.
2. Myrzahanov, N.M. Kurt – produkt tradicionnyj i sovre­mennyj/N.M. Myrzahanov, A.K. Sadikova // Vestnik KarGU. – 2010.
3. Antipov, S.T. Teplo­ massoperenos pri sushke poslespirtovoj zernovoj bardy v apparate s zakruchennym potokom teplonositelja: Monografija/S.T. Antipov, A.V. Zhuravlev. – Voronezh. gos. tehnolog. akad. – Voronezh, 2008. – 165 p.
4. Zharkova, I.M. Issledovanie zapaha hleba iz smesi rzhanoj i pshenichnoj muki, prigotovlennogo na raznyh zakvas­kah i podkislitele/I.M. Zharkova i [i dr.] // Hleboprodukty. – 2015. – ¹8. – P. 47–49.
5. Kuchmenko, T.A. Innovacionnye reshenija v analiticheskom kontrole: ucheb. posobie/T.A. Kuchmenko. – Voronezh. gos. tehnol. akad., OOO «SenTeh». – Voronezh: 2009. – 252 p.
Authors
Golubeva Ljubov' Vladimirovna, Doctor of Technical Sciences, Professor,
Dolmatova Ol'ga Ivanovna, Candidate of Technical Sciences,
Kuchmenko Tat'jana Anatol'evna, Doctor of Chemical Sciences, Professor,
Salamatova Ajsara Keulimzhajkyzy,
Oskenbaj Asel' Oskenbajkyzy
Voronezh State University of Engineering Technologies,
19, pr. Revoljucii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Dubtsova G.N., Kusova I.U., Kunitsyna I.K.Evaluation of biologically active substances of dry extract of dogrose

P. 32-34 Key words
antioxidant activity; biologically active substances; chemical composition; dry extract of dogrose

Abstract
The article presents the results of researches of the evaluation of biologically active substances in dry extracts of rosehip, obtained under various conditions from diverse manufacturers (the nature of the extractant and the ratio of the mass of raw material and extractant). Dry rosehips extracts were evaluated by the content of flavonoids, as they are predominant of biologically active substances of rosehips. The greatest number of flavonoids (1916 mg?/?100 g, based on routine) contains a preparation obtained by extraction of 50?% ethanol, which is selected for further researches. The article describes the characteristics of dry rosehip extract by organoleptic, microbiological parameters, chemical composition and antioxidant activity. It is said that the main component of dry rosehip extract are polyphenolic compounds. Dry extract also contains proteins, carbohydrates, dietary fiber, lipids, minerals, vitamins. The group and fatty acid composition of lipid fraction of dry rosehip extract was analyzed. The predominant fractions are triacylglycerols (39.8?%) and sterols (27,8?%). In the composition of sterols hips identified six fractions: campesterol, stigmasterol, b-sitosterol, 24 ethyl-coprostanol, cycloartenol, cholesterol. Is the predominant fraction of b-sitosterol. Essential fatty acids are stearic is 5.38?%, palmitic of 29.27?%, oleic - of 11.93?%. Essential ?-6 linoleic - 24.69?% and ?-3 a-linolenic - 10.29?% acids contains a significant amount, which indicates the high biological efficiency of lipids of a dry extract of rose hips. The profile of flavonoids, the composition of organic and phenolic acids, catechins, vitamins, minerals were analyzed. Flavonoids rosehip are represented by the aglycones of flavonols - quercetin, kaempferol and by glycosides of flavonols - rutin and hyperoside. Among the catechin compounds in the greatest number of identified catechin, epicatechin and allocatedirect, epicatechine, epigallocatechin gallate. Organic acids are represented by citric acid. In the spectra of the phenolic acids are detected Gallic acid, in the spectra of hydroxycinnamic acids was detected kaftanova, chlorogenic, 4 kofeiynie acids, coffee, couple - Komarova and ferulic acids. Among vitamins leading positions are vitamins: C, E, PP, A. A diverse set of minerals was revealed: potassium, magnesium and calcium are present in the largest amount. High antioxidant activity of dry rosehip extract was detected, which amounted to 3761 mg?/?100 g. in trolox equivalent. The obtained results allow us to recommend dry rosehip extract as a prescription component in the production of functional food products.

References
1. Tutel'jan, V.A. Politika zdorovogo pitanija: Federal'nyj i regional'nyj urovni/V.A. Tutel'jan [i dr.]/– Novosibirsk: Sibirskoe universitetskoe izdatel'stvo, 2002. – 344 s.
2. Tutel'jan, V.A. Koncepcija optimal'nogo pitanija: nauchnye obosnovanija. Zdorov'e naselenija i sreda obitanija. Informacionnyj bjulleten'. – M.: Znanie, 2001. – ¹11. – S. 6–12.
3. Spirichev, V.B. Obogashhenie pishhevyh produktov vitaminami i mineral'nymi veshhestva/V.B. Spirichev, L.N. Shatnjuk, V.M. Poznjakovskij. – Nauka i tehnologija. – Novosibirsk: Sib. univ. Izd­vo, 2004. –548 s.
4. Dzhaboeva, A.S. Ispol'zovanie produktov pererabotki dikorastushhego syr'ja v proizvodstve hlebobulochnyh izdelij/A.S. Dzhaboeva. – Monografija. – Nal'chik: Poligrafservis, 2008. – 130 s.
5. Korjachkina, S.Ja. Funkcional'nye pishhevye ingredienty i dobavki dlja hlebobulochnyh i konditerskih izdelij/T.V. Matveeva, S.Ja. Korjachkina. – SPb.: GIORD, 2013. – 528 s.
6. Strategicheskoe razvitie rynka konditerskih izdelij // Konditerskoe i hlebopekarnoe proizvodstvo. 2014.– ¹11–12. S. 32–34.
7. Bazarnova, Ju.G. Biologicheski aktivnye veshhestva dikorastushhih rastenij i ih primenenie v pishhevyh tehnologijah. – SPb.: Professija, 2016. – 239 s.
8. Dubcova, G.N. Sostav i soderzhanie biologicheski aktivnyh veshhestv v plodah shipovnika/G.N. Dubcova [i dr.] // Voprosy pitanija. – 2012. –Tom 81. – ¹6. – C. 84–88.
9. Bazarnova, Ju.G. Issledovanie antioksidantnoj aktivnosti prirodnyh veshhestv/Ju.G. Bazarnova, K.Ju. Poljakov // Hranenie i pererabotka sel'hozsyr'ja. – 2009. – ¹3. – S. 31–35.
10. Dubcova, G.N. Fenol'nye soedinenija i antioksidantnaja aktivnost' v poroshkah iz plodov shipovnika/G.N. Dubcova, R.N. Negmatulloeva // Hranenie i pererabotka sel'hozsyr'ja. – 2011. – ¹4. – S. 46–48.
Authors
Dubcova Galina Nikolaevna, Doctor of Technical Sciences, Professor,
Kusova Irina Uruzmagovna, Candidate of Technical Sciences,
Kunicyna Irina Konstantinovna, Graduate student
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



The leading international exhibition of bakery, confectionery production and snacks

ECONOMICS AND MANAGEMENT

Prosecov A.Yu. Kiselev and Stolypin reforms, their role in the system of Russia's food security

P. 38-41 Key words
agrarian reform; food crisis; food policy; food security; grain stock system; Kiselev's reform; Stolypin's reform

Abstract
There were two major reforms for intensification of agricultural production and food security in the pre-revolutionary period. Kiselev's reform (1837 - 1841) strengthened peasant community and gave the state more control over the peasants, it contributed to the elimination of the arable land shortage, to the introduction of new crops and the creation of grain stocks for the case of crop failure. However, the strengthening of control by government and communities was complicated by the manifestation of private initiative, including in terms of implementation of more productive methods of agriculture. Grain stocks system despite some improvements couldn't help to avoid food shortage in case of crop failure. By the end of the XIX century it became apparent that grain reserves are not effective means of hunger preventing. Peasant community in capitalism conditions significantly hindered the development of agricultural sector and system of land redistribution obstructed the incentive to inegrate agronomic improvement. The agrarian reform of P. A. Stolypin was aimed at the destruction of the community and giving the opportunity to make the private economy and implement more progressive methods of managing. The output from the community gave farmers the opportunity to sell land and move to Siberia that solved the problem of agrarian over-population in the European part of the country. However, the peasants left the community reluctantly and the slow modernization of the agricultural sector required a lot of time. The process of reform was interrupted whed Russia entered the First world war that caused a deep crisis in agriculture. Kiselev's reform is evaluated quite clearly, the Stolypin's reform receives conflicting assessments, but in both cases the expected increase in agricultural production was not achieved.

References
1. Ivanova­Malofeeva, E.Ju. Reforma gosudarstvennoj derevni v Tambovskoj gubernii (seredina 30h – seredina 50h gg. XIX v.)/E.Ju. Ivanova­Malofeeva. Tambov: Izd­vo Tamb. gos. tehn. un­ta, 2005. – 196 s.
2. Stolypin, P.A. Rech’ na otkrytii pervoj sessii Soveta po delam mestnogo hozjajstva // Fond izuchenija nasledija P.A. Stolypina/URL: http://www.stolypin.ru/mysli­o­rossii­tsitatnik/(data obrashhenija: 14. 07. 2017).
3. Hristoforov, I.A. Mezhdu chastnym i kazennym: krest’janskaja reforma v gosudarstvennoj derevne, liberal’naja doktrina i spory o sobstvennosti/I.A. Hristoforov // Rossijskaja istorija. – 2011. – ¹2. – S. 93–109.
4. Stolypin, P.A. Rech’ v III Gosudarstvennoj dume 16 nojabrja 1907 g. // Literatura i zhizn’/URL: http://dugward.ru/library/stolypin/stolypin_rech_v_3_gosdume_16noya1907.html (data obrashhenija: 13. 07. 2017).
5. Rossija 1913 god. Statistiko­dokumental’nyj spravochnik. – SPb., 1995. – 416 s.
6. Milov L.V. Istorija Rossii XX – nachala XXI veka/L.V. Milov, S.V. Voronkova, A.I. Vdovin, A.S. Barsenkov. M.: Jeksmo. – 2006. – 960 s.
7. Shubin, A.V. Stolypinskaja agrarnaja reforma: kak ona ne otmenila revoljuciju/A.V. Shubin // Internet­proekt «Istorija Rossii» histrf.ru. URL: http://histrf.ru/biblioteka/book/ stolypinskaia­aghrarnaia­rieforma­ kak­ona­nie­otmienila­rievoliutsiiu (data obrashhenija: 13.07.2017).
8. P’jankov, S.A. Stolypinskaja agrarnaja reforma: ocenki, podhody i diskussii v sovremennoj rossijskoj istoriografii/S.A. P’jankov [i dr.] // Vestnik VjatGU. – 2013. – ¹2–1. URL: http://cyberleninka.ru/article/n/stolypinskaya­agrarnaya­reforma­otsenki­podhody­i­diskussii­v­sovremennoy­rossiyskoy­istoriografii (data obrashhenija: 03.11.2017).
Author
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.



Rozhdestvenskaya L.N., Bychkova E.S., Bychkov A.L.Analysis of challenges and current trends in the development of technologies in the protein market

P. 42-47 Key words
animal proteins vs. plant proteins; Novel Protein Foods (NPFs); plant based diet; protein chains; sustainable food production and consumption

Abstract
Food production appropriates about 75?% of globally available freshwater, 30?% of all ice-freeland and 20?% of available energy. Within the food area, meatproduction has a disproportionate environmental impact via both resource utilisation (land use, biodiversity, freshwater) and pollution (climate change, pesticides, eutrophication). The results of different researches show that the environmental benefits of a transition from animal to plant protein may be a factor 3-4 for land and energy requirements, but even 30-40 or more for water requirement and acidification. In connection with this, it is necessary to generalize current assessments on the global protein deficit in human nutrition and the attitude of various actors to the main opportunities in addressing this problem. Understanding of the main trends, conceptual foundations and international strategic initiatives, provides the basis for the search for research directions, the results of that will have the greatest benefit and relevance. In addition to improving sustainability, the protein transition holds promise to improve health both in developing countries (increased availability of protein) and in developed countries (decreased obesity and meat-related disease). The principal shifts in the forecast directions of development of both agriculture and the agroindustrial complex, as well as the food industry, determine the trends in the emerging supply in the food market, incl. specialized and functional protein products. The shift of accent to the promising use of plant and alternative sources of protein can categorically change the structure of the industries involved in this market and the distribution of land and water resources that they use.

References
1. 1. Programma po vnedreniyu tekhnologicheskih processov polucheniya kormovyh belkov na predpriyatiyah pishchevoj, pererabatyvayushchej i sel'skohozyajstvennoj promyshlennosti http://www.rniiakh.com/default/docs/program. pdf
2. Trendy i tekhnologii v proizvodstve i primenenii zhivotnyh i sinteticheskih proteinov, «ProteinTek­2017», «ProProtein­2017» http://proprotein.org/
3. Agronews. Tekhnologii i nauka https: //agronews.com/ru/ru/news/technologies­science
4. Research and Markets, 2017. Global Plant Protein Market 2017–2021. https: //www. researchandmarkets.com/research/gsv3jm/global_plant
5. The future of food: the investment case for a protein shake up, 2016 briefing http://www.fairr.org/wp­content/uploads/FAIRR­and­ShareAction­Protein­Briefing­September­2016.pdf
6. World Resources Institute. n. d. ‘Better Buying Lab: Three Areas of Innovation. ’ Accessed 24 January 2018. http://www.wri.org/our­work/project/better­buyinglab/three­areas­innovation
7. The State of Food and Agriculture: 2016 Climate change, agriculture and food security http://www.fao.org/3/a­i6030e. pdf
8. Global food supply: the world's need for protein – Riddet Institute http://www.riddet.ac.nz/sites/ default/files/content/2013%20 Protein%20supply%20Mike%20Boland. pdf
9. The Protein Challenge 2040 https: //www.forumforthefuture.org/ project/ protein­challenge­2040/overview
10. Futures Centre. The Protein Challenge 2040 https: //thefuturescentre.org/ project­hub/7252/protein­challenge­2040
11. Shaping the Future of Protein The Protein Challenge 2040: Accelerating Innovation and Action https: //www.forumforthefuture.org/sites/default/files/Shaping_the_Future_of_Protein_2017.pdf
12. The Protein Challenge 2040 https: //www.forumforthefuture.org/ project/protein­challenge­2040/overview
13. Guoyao Wu Dietary protein intake and human health// Food & Function, ¹7. – 2016. – pp. 1251–1265
14. Webb, G. P. 2012 Nutrition: maintaining and improving health. 4th edition. Oxford, Taylor and Francis. http://routledge­ny.com/books/details/9781444142464/
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16. Dr Geoff The Protein Gap – one of the biggest errors in nutritional science? https: //drgeoffnutrition. wordpress. com / 2016/12/07/the­protein­gap­one ­ of­ the ­biggest­errors­in­nutritional­science/
17. The economics of meeting future protein demand. Katarzyna Markiewicz. July 2010 http://edepot.wur.nl/145744
18. PROtein Foods, Environment, Technology and Society http://www.profetas.nl/index. htm
19. Aiking, Harry, Boer, Joop de, Vereijken, Johan (Eds.) Sustainable Protein Production and Consumption: Pigs or Peas? Springer. – 2006. – Dordrecht. – 226 ð. https: //books.google.ru/books? id=F8up0cH0evoC&pg=PA27&lpg=PA27&dq=NPFs+products&source=bl&ots=5aRbIbvcNT&sig=AUXfvukteNiO0KC41tIiJYLH­qI&hl=ru&sa=X&ved=0ahUKEwi9l9SSmYXaAhWCjSwKHYqnDDEQ6AEILzAB#v=onepage&q=NPFs%20products&f=false
20. ProTech – òåõíîëîãèÿ ãëóáîêîé ïåðåðàáîòêè áèîëîãè÷åñêèõ îòõîäîâ æèâîòíîãî ïðîèñõîæäåíèÿ https: //agrovesti.net/news/indst/protech­tekhnologiya­glubokoj­pererabotki­biologicheskikh­otkhodov­zhivotnogo­proiskhozhdeniya. html
21. Reshenie Komissii Tamozhennogo soyuza ot 09.12.2011 N 881 «O prinyatii tekhnicheskogo reglamenta Tamozhennogo soyuza «Pishchevaya produkciya v chasti ee markirovki» (TR TS 022/2011).
22. Rasporyazhenie Pravitel'stva RF ot 30.06.2016 N 1378r «O vnesenii izmenenij v Strategiyu razvitiya pishchevoj i pererabatyvayushchej promyshlennosti Rossijskoj Federacii na period do 2020 goda».
Authors
Rozhdestvenskaja Lada Nikolaevna, Candidate of Economic Sciences,
Bychkova Elena Sergeevna, Candidate of Technical Sciences,
Novosibirsk State Technical University,
630073, Novosibirsk, str. K. Marksa, 20, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bychkov Aleksej Leonidovich, Candidate of Chemical Sciences
Institute of Solid State Chemistry and Mechanochemistry SB RAS,
2, str. Pirogova, Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIVE TECHNOLOGIES

Gavrilova N.B,. Makarova E.A.Biotechnology of soft cheese for specialized food

P. 48-51 Key words
buckwheat bran; dairy products; functional ingredients; prebiotics; probiotics; soft cheese

Abstract
The article provides the scientific rationale for the relevance of analytical and experimental studies based on the current state of dairy production including soft cheeses in the Russian Federation, which have several advantages compared to the technology of hard pressed and semi-hard cheese. The authors formulated the aim of the study as the development of a new kind of soft cheese for specialized nutrition. The main study object was the cow's raw milk of basic fat content (3,4?%) received from the Omsk region farm suppliers in accordance with GOST R 52054 - 2003 (Changes 1, 2) and GOST 31449 - 2013. LCDB BK Uglich 7K ferment, freeze-dried bacterial concentrate BK-Uglich-Bifilact AD, the enzyme preparation Fromase 750 XL G according to the current regulations were used as biological objects. As a source of vegetable protein and dietary fiber buckwheat bran (fine grind) in accordance with the technical specifications 9295 001 65528860 2012 was studied. To obtain a dairy basis with a high content of dry substances, including whey proteins, a contemporary membrane method - ultrafiltration - was studied. An efficient concentration ratio of 2.56 has been determined, the amount of functional ingredient - vegetable protein and dietary fiber source - 4 g?/?100 g of finely ground buckwheat bran has been found out. Based on the results of the research the production technology of soft cheese enriched with probiotic microflora in the form of an activated concentrate Uglich Bifilact-AD has been developed and the technological block-scheme of its production has been introduced. The novelty of technical solutions is reflected in the patent for the invention ¹ 2609655. According to the results of the experimental work the conclusions have been made and the recommendations have been given how to use the new kind of soft cheese for both mass and functional nutrition of all age groups.

References
1. Doktrina prodovol'stvennoj bezopasnosti RF. Utverzhdena ukazom prezidenta RF ot 30 janvarja 2010 g. ¹120.
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4. Makarova, E.A. Sovremennaja tehnologija mjagkogo syra dlja fermerov sibirskogo regiona/E.A. Makarova, N.B. Gavrilova // Vestnik OmGAU. – 2016. – ¹3. – S. 230–234.
5. Ostrouhova, I.A. Mjagkij syr – jeto rentabel'no/I.A. Ostrouhova, V.A. Mordvinova, S.G. Il'ina // Syrodelie i maslodelie. – 2009. – ¹2. – S. 11–13.
6. GOST R 55577–2013. Produkty pishhevye funkcional'nye.
7. GOST 32263–2013. Syry mjagkie. Tehnicheskie uslovija.
8. TR TR 027/2012. Tehnicheskij reglament tamozhennogo sojuza «O bezopasnosti otdel'nyh vidov specializirovannyh vidov pishhevoj produkcii». Utverzhden 15 ijunja 2012. ¹34.
9. Normy fiziologicheskih potrebnostej v jenergii i pishhevyh veshhestvah dlja razlichnyh grupp naselenija Rossijskoj Federacii. Metodicheskie rekomendacii. – M.: Federal'nyj centr gigieny i jepidemiologii Rospotrebnadzora, – 2009. – 36 p.
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12. Gavrilova, N.B. Tehnologija tvorozhnogo desertnogo produkta (pudinga) s primeneniem ul'trafil'tracii/N.B. Gavrilova, Ju.P. Votincev // Molochnaja promyshlennost'. – 2016. – ¹5. – S. 64–65.
13. Evdokimov, I.A. Koncepcija poluchenija molochnoj osnovy s povyshennym soderzhaniem suhih veshhestv dlja fermentirovannyh produktov/I.A. Evdokimov, O.I. Egorov, A.D. Lodygin // Molochnaja promyshlennost'. – 2017. – ¹12. – P. 26–27.
14. Makarova, E.A. Sovremennaja tehnologija mjagkogo syra dlja fermerov Sibirskogo regiona/E.A. Makarova, N.B. Gavrilova // Vestnik OmGAU. – 2016. – ¹3 (23). – P. 230–234.
15. Gavrilova, N.B. Ispol'zovanie rastitel'nyh ingredientov v tehnologii mjagkogo syra/N.B. Gavrilova, E.A. Makarova // Syrodelie i maslodelie. – 2016. – ¹5. – S. 36–38.
16. Pat. 2609655 RF, MPK A23C19/076 (2006.01); Sposob proizvodstva mjagkogo kislotno­sychuzhnogo syra/E.A. Makarova [i dr.] // FGBOU VO «Omskij gos. agrarnyj un­t im. P.A. Stolypina». – ¹2015156278; zajavl. 25.12.15; opubl. 02.02.17, Bjul. ¹4.
Authors
Gavrilova Natalya Borisovna, Doctor of Technical Sciences, Professor,
Makarova Ekaterina Anatolievna, Graduate Student
Omsk State Agrarian University named after P. A. Stolypin,
2, st. Institutskaya pl., Omsk, 644008, 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. .



Zorin S.N., Mazo V.K., Vorobyova I.S., Vorobyova V.M., Kochetkova A.A.Enzymatic isolate of a chicken egg protein: obtaining and properties

P. 52-55 Key words
antigenic power to the maximum; egg protein; the osmolality of; ultrafiltration; enzymatic hydrolysis

Abstract
Enzymatic hydrolysates of chicken eggs proteins with high biological value and clinical efficacy in a number of metabolic disorders, have broad prospects for use in the composition of specialized food products of therapeutic and preventive purpose. The chicken egg protein isolate (CEPI) and the enzyme Pancreatin from swine pancreas were used. The hydrolysis was carried out with ratios of protein?/?enzyme 99:1 and 49:1 with preliminary heat denaturation of the substrate. The immunochemical, physico-chemical and organoleptic analyzes of samples obtained by 5h hydrolysis were conducted. It is shown that antigenic power of obtained peptide mixtures had a two-order reduction in both ratios protein?/?enzyme in comparison with antigenic power of intact ovalbumin standard. To scale the process of obtaining the hydrolysate an optimal ratio of protein?/?enzyme 49:1 was accepted. As a result of hydrolysate ultrafiltration its antigenic power decreased by almost 400 times, but in this case it had a bitter taste and increased osmolality. The results of these studies indicate the possibility of obtaining ingredients with desired functional properties for inclusion in the composition of specialized food products. The developed method of producing an enzymatic hydrolysate of chicken eggs protein can be used in the scaling of process to industrial conditions.

References
1. Stefanova I.L. et al. [Prospects for the use of egg white in functional foo]. Ptitsa i ptitseprodukty, 2017, no. 1, pp. 43–45. (In Russ.)
2. Nogaller A.M. et al. Pishchevaya allergiya i neperenosimost' pishchevykh produktov [Food allergy and intolerance to food]. Moscow, Meditsina Publ., 2008. 336 p.
3. GarcesRimón M. et al. Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome. Eur. Food Res. Technol., 2016, vol. 242, pp. 61–69.
4. Udenigwe C.C., Rouvinen­Watt K. The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions. Int. J. Mol. Sci., 2015, vol. 16, pp. 9303–9313.
5. Kruglik V.I. et al. Sposob polucheniya fermentativnogo gidrolizata syvorotochnykh belkov so srednei stepen'yu gidroliza [The method of obtaining enzymatic hydrolyzate of whey proteins with an average degree of hydrolysis]. Patent RF ¹ 2375910 S1; 20.12.2009.
6. GOST R 55578­2013. Specialized food products. Method for determining osmolality. Ìoscow, Ñòàíäàðòèíôîðì, 2014. 8 p. (In Russ.)
Authors
Zorin Sergey Nikolaevich, Candidate of Biological Sciences,
Mazo Vladimir Kimovich, Doctor of Biological Sciences, Professor,
Vorobyova Irina Sergeevna, Candidate of Biological Sciences,
Vorobyova Valentina Matveevna, Candidate of Technical Sciences,
Kochetkova Alla Alekseevna, Doctor of Technical Sciences, Professor
Federal Research Center for Nutrition, Biotechnology and Food Safety,
109240, Moscow, Ustinsky proezd, 2/14, 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.



Kotenko S.Ts., Khalilova E.A., Abakarova A.A., Aliverdieva D.A., Palyan Yu.L. Amino acid composition of red table wines obtained using the strain Saccharomyces cerevisiae VKPM Y-4270

P. 56-59 Key words
amino acids; biotechnology; Cabernet grape variety; genetics; red wines; yeast

Abstract
A comparative analysis of the biological activity of special selective regional yeast strains able to ferment a medium rich in phenolic, mineral, and aromatic components as well as the potential capability to adjust oxidation-reduction processes is of great interest for producing the high-quality red wines. Recently, novel strains isolated from indigenous yeast have been actively researched in order to preserve the specificity and to improve the quality of regional wines. The aim of our analysis is to define the influence of Saccharomyces cerevisiae Y-4270, identified by RNCIM (Russian National Collection of Industrial Microorganisms), on amino acid composition of red table wines. According to results obtained from the analysis of a nucleotide sequence encoding the fragment of 18S rRNA, the strain under study is determined to be the closest to species S. cerevisiae (99?%). In the test sample, the content of ethanol and residual sugar is 11.5?% and 0.15 g/100 cm3, that contributes not only to the high quality of wine but also to the preservation of its microbiology stability further. A harmonious acidity in the test sample, which is 7.0 g/dm3, will also influence on biochemical properties of red table wine. The quantitative and qualitative composition of amino acids has been determined in samples of red table wines produced from Cabernet grape variety, growing in Daghestan, and fermented by new selective strain Saccharomyces cerevisiae Y-4270, RNCIM. In analyzed samples, there are identified 20 components including aliphatic, aromatic, heterocyclic amino acids and imino acid prolin. It is detected that the test wine is characterized by an enhanced biological value owing to essential amino acids: valine, histidine, isoleusine, leusine, lysine, methionine, tryptophan, threonine, and phenylalanine.

References
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6. Produkcija alkogol'naja i syr'e dlja ee proizvodstva. Metod opredelenija ob#emnoj doli jetilovogo spirta. GOST 32095–2013. Vved. – 2014.07.01. – «Standartinform». – 2014. Moskva. – 2017. – 5 p.
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Authors
Kotenko Svetlana Tsalistinovna, Ñandidate of Biological Sciences,
Khalilova Eslanda Abdurakhmanovna, Candidate of Biological Sciences,
Abakarova Aida Alevdinovna,
Aliverdieva Dinara Alievna, Candidate of Biological Sciences
Caspian Institute of Biological Resources of Dagestan Scientific Center of the Russian Academy of Sciences,
367000, Russia, Republic Dagestan, t. Makhachkala, st. Gadszieva, 45, This email address is being protected from spambots. You need JavaScript enabled to view it.
Paliyan Julia Leonidovna,
Derbent sparkling wine factory,
47b, st. K. Marx, Derbent, Daghestan Republic, Russia, 368000, dziv 2007@ mail.ru.



QUALITY AND SAFETY

Logvinchuk T.M., Dobrovolsky V.F. Basis for the formation of the nomenclature of quality and safety indices of coffee and tea products with the use of phyto-raw materials containing inulin and natural sweeteners

P. 60-62 Key words
microbiological and hygienic indicators; organoleptic and physical and chemical indicators; quality indicators and safety

Abstract
It is known that one of the major documents in the field of assessment of quality and safety of foodstuff is the regulated nomenclature of the corresponding controlled indicators. The purpose of the real work is formation of quality indicators and safety of coffee and tea products with use of the phytoraw materials containing inulin and natural sweeteners including the identification of raw structure including indicators. The basis of the nomenclature is made by a complex of the normalized indicators of quality and safety. Organoleptic and physical and chemical indicators belong to indicators of quality. For each of organoleptic indicators of the nomenclature by the organoleptic analysis, including tasting, characteristics are established. The nomenclature has included microbiological and hygienic indicators of safety which list and admissible levels are harmonized with Technical regulations of the Customs union of TR CU 021/2011 "About safety of food products". The main advantage of the developed nomenclature is that the offered set of indicators of quality and safety can be applied to development of the normative and technical documents (specifications, standards of the organizations, specifications, etc.) imposing requirements to quality and safety of similar production since will allow the enterprises of branch to provide unity of contents of the specified documents.

References
1. RD 506484 Metodicheskie ukazanija po razrabotke gosudarstvennyh standar­tov, ustanavlivajushhih nomenklaturu pokazatelej kachestva grupp odnorodnoj produkcii.
2. GOST 15467–79 Upravlenie kachestvom produkcii. Osnovnye ponjatija. Terminy i opredelenija.
3. TR TS 021/2011 Tehnicheskij reglament Tamozhennogo sojuza «O bezopasnosti pishhevoj produkcii»
4. Logvinchuk, T.M. Razrabotka recepturnyh kompozicij kofejnyh i chajnyh napitkov s kompleksnym primeneniem fitosyr'ja, soderzhashhego inulin i natural'nye podslastiteli/T.M. Logvinchuk [i dr.] // «Nauka – glavnyj faktor innovacionnogo proryva v pishhevoj promyshlennosti»/Sbornik nauchnyh trudov jubilejnogo foruma, posvjashhennogo 85letiju so dnja osnovanija FGANU «Nauchno­issledovatel'skij institut hlebopekarnoj promyshlennosti» (23–24 nojabrja 2017 g.)./Otv. red. d­r tehn. nauk Martirosjan V.V. – M.: Izdatel'skij kompleks «Buki vedi». – 2017. – 280 s. – S. 123–125. ISBN 9785446516407.
5. Logvinchuk, T.M. Osnovnye kriterii primenenija fitosyr'ja, soderzhashhego inulin i natural'nye podslastiteli, dlja sozdanija recepturnyh kompozicij kofejnyh i chajnyh napitkov/T.M. Logvinchuk, V.F. Dobrovol'skij, V.V. Bessonov // Innovacionnye tehnologii v pishhevoj promyshlennosti: materialy HVI Mezhdunar. nauch.prakt. konf. (Minsk, 5–6 oktjabrja 2017 g.)/Nac. akad. nauk Belarusi, RUP «Nauchno­prakticheskij centr Nacional'noj akademii nauk Belarusi po prodovol'stviju»: redkol.: Z.V. Lovkis [i dr.]. – Minsk: Belaruskaja navuka, 2017. – 340 s. – S. 143–145. ISBN 9789850821966.
Authors
Logvinchuk Tatiana Matveevna,
Dobrovolsky Viktor Frantsevich, Doctor of Technocal Sciences, Professor
Scientific Research Institute of Food-Concentrate Industry and Special Food Technology - Branch of Federal Research Center for Nutrition, Biotechnology and Food Safety,
22, Izmailovo settlement, Leninsky district, Moscow region, 142718, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Kudryashov V.L., Pogorzelska N.S., Lemtugin A.I., Alekseev V.V., Malikova N.V., Furtsîva N.À.Application of baromembrane processes for the production of healthy foods

P. 63-67 Key words
baromembrane processes; biologically active additives; healthy food; ingredients; nanofiltration; reverse osmosis; alimentary fiber;

Abstract
The main value of man is the length of a full life, which depends on the absence of harmful habits, natural healthy food and of lifestyle. It is known that up to 30…50?% of diseases of the Russians due to poor quality food and drinking water. Food of the Russian population are generally high in calories (excessive content of animal fats and simple carbohydrates) at deficiency of essential amino acids, polyunsaturated fatty acids, dietary fibers (DF), the majority of vitamins and minerals. Hence objectively occurs the reason due to which even theoretically impossible using conventional foods provide essential human nutrient and all biologically active additives (BAA) in sufficient quantity and the optimum ratio without exceeding the total amount of food. The problem is solved by introducing essential body nutrients previously pre-allocated and highly concentrated from the rich of their raw materials. Unfortunately, up to 80?% of nutrients in Russia is imported. It was revealed that in Russia there is a possibility to organize not only their import substitution, but also supplies to the world market. It is shown that such production should be based on baromembrane processes (BMP): ultrafiltration (UF); nanofiltration (NF) and reverse osmosis (RO). Given specific hardware-technological schemes of production of concentrated Apple juice according to GOST 52185 - 2003; ultraconservatives of extracts and DF of herbs and other vegetative raw materials; hybrid production line of highly purified liquid concentrates and hydrolysates of dry baker's yeast. Recommended 6 principles which should be followed when creating an import-substituting production of other various ingredients. Posed the problem of obtaining and using high quality water not only in drinks and bottled water, but in all foods. Stressed that in Russia created the largest in Europe, JSC "RM Nanotech" for the production of membranes and membrane elements of world standards which allows to solve the given problem.

References
1. Tutel’yanV.A. et al. Nauchnye osnovy zdorovogo pitaniya [Scientific foundations of healthy nutrition].Moscow, Panorama Publ., 2010. 816 p.
2. Podklozina V.A. Pravil’noe pitanie.Polnyi spravochnik [Proper nutrition. Full reference book]. Moscow, Nauchnayakniga Publ., 2013. 770p.
3. Stroganov A.O.,Leont’eva E.A. [Analysis of the place of Russia in the world market of food additives]. Vestnik Vladivostokskogo gosuniversiteta ekonomiki i servisa, 2015, no. 4, pp. 155 – 164. (In Russ.)
4. Svittsov A.A. Vvedenie v membrannye tekhnologii [Introduction to Membrane Technologies].Moscow, DeLi print, 2007. 207p.
5. Kudryashov V.L.,Presnyakova O.P. [The role of baromembrane processes in the production of crafted food products]. Pishchevaya promyshlennost’, 2017, no. 6, pp. 44–48.(In Russ.)
6. Kudryashov V.L., Kislov A.S. [Complex line for the production of functional food fibers based on membrane processes]. Khranenie i pererabotka sel’khozsyr’ya, 2008, no. 1, pp. 64–66. (In Russ.)
7. Kudryashov V.L., Kislov A.S., Presnyakova O.P. [Complex line for processing secondary raw materials of breweries based on membrane processes].Pivo i napitki, 2008, no. 2, pp. 22–25. (In Russ.)
8. Kudryashov V.L., Pogorzhel’skaya N.S., Malikova N.V. [Production of dry grains and yeast additives from bard and their use in the food industry]. Likerovodochnoe proizvodstvo i vinodelie, 2012, no. 9–10, pp. 26–29. (In Russ.)
9. Kurbatova E.I. et al. [Research of optimal conditions for enzymatic processing of apple pulp in the production of semi­finished products of alcoholic beverages]. Proizvodstvo spirta i likerovodochnykh izdelii, 2005, no. 4, pp. 15–20. (In Russ.)
10. Kudryashov V.L. et al. [Development of a method for the production of highly purified apple juices based on membrane and biotechnological processes]. In: Teoreticheskie i prakticheskie aspekty razvitiya spirtovoi, likerovodochnoi, fermentnoi, drozhzhevoi i uksusnoi otraslei promyshlennosti [Theoretical and practical aspects of the development of alcohol, alcoholic, fermented, yeast and acetic industries].Moscow, VNIIPBT Publ., 2011, pp. 263–270.(In Russ.)
11. Kudryashov V.L. [Leaf and stem grass mass – new plant raw materials]. Pishchevayapromyshlennost’, 2013, no. 10, pp. 64–66. (In Russ.)
12. Serba E.M. et al. [Investigation of the fractional composition of biocorrectors of food from yeast biomass for the creation on their basis of functional products for special purposes].Khranenie i pererabotka sel’khozsyr’ya, 2013, no. 11, pp. 18–21. (In Russ.)
13. Kurbatova E.I. et al. [Research and development of a hybrid method for the production of deeply purified liquid and dry yeast hydrolysates]. Sbornik nauchnykh trudov VNIIPBT «Perspektivnye fermentnye preparaty i biotekhnologicheskie protsessy v tekhnologiyakh produktov pitaniya i kormov» [Collection of scientific works VNIIPBT “Perspective enzyme preparations and biotechnological processes in food and feed technologies”].Moscow, VNIIPBTPubl., 2016, pp. 180–189. (In Russ.)
14. Ryabchikov B.E. Sovremennaya vodopodgotovka [Modern water treatment]. Moscow,DeLi print, 2013. 679p.
15. Kudryashov V.L. [Prospects for the creation of export­oriented productions of food ingredients based on membrane processes]. Voprosy pitaniya, 2016, no. 4, pp. 104–105. (In Russ.)
Authors
Kudryshov Vyacheslav Leonidovich, Candidate of Technical Science,
Pogorzhelskaya Nataliya Sergeevna, Candidate of Technical Science,
Lemtyugin Alexandr Ivanovich,
Alexeev Vladimir Vitalyevich,
Malikova Nadezhda Viktorovna,
Fursova Natalya Alexandrovna
Research Institute of Baby Food - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4B, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Nikitina M.A., Kuznetsova T.G., Lazarev A.A., Zakharov A.N.Methodological support and development of a program for processing sensory data obtained by profile-descriptor analysis

P. 68-73 Key words
descriptors; ñonfidence; multivariate (two-way) analysis of variance; objectivity; profile-descriptor method; consistency

Abstract
The organoleptic method is widely used to assess food quality characteristics. The development of this method follows the path of transition from the subjective to objective methods with the use of the sensory analysis. At present, the profile descriptive analysis has been developing, which allows description of the whole spectrum of the product organoleptic characteristics in all perceived sensations of a taster. The method also allows establishing the value of sensory differences in these sensations. The developed methodology is based on the multivariate analysis of variance. Using this methodology for processing of food sensory data obtained by the method of the profile descriptive analysis, the software "Program for collection and statistical processing of sensory data" with the client-server architecture was designed. The software was developed in the software development environment Embarcadero Delphi 2010 and allows collection, accumulation and processing of obtained (sensory) data from many tasters and visualize them in different graphical formats. In the organoleptic assessment of samples, tasters (in the Program-Client) can register characteristics (descriptors) of a product, the order of their manifestation, intensity and general impression. By means of the module "Sensory profile", the program makes it possible to download the previously saved data array (by the criteria - sample, taster, descriptor); visually display the number of chosen objects in the array (samples, tasters, descriptors); check general consistency of the whole taste panel by all descriptors of all samples; visually display the results of the general consistency check by objects using the words "Consistent" or "Inconsistent"; save the results of the general consistency check by objects; graphically display the results of the inconsistent taster's assessment by descriptors and samples; save the results of inconsistent taster's assessment in the graphical and numerical format; construct sensory profiles on the general graph by product samples in case of consistent assessment; add and delete sample profiles on the general graph; save the results of the sensory profile construction in the graphical and numerical format (including as a reference).

References
1. Rodina, T.G. Sensornyj analiz prodovol'stvennyh tovarov/T.G. Rodina. – M.: Izdatel'skij centr «Akademija», 2004. – 208 s.
2. Lisicyn, A.B. Kompleksnyj podhod k organolepticheskoj ocenke kak instrument povyshenija kachestva produkcii/A.B. Lisicyn, T.G. Kuznecova, A.A. Lazarev // Vse o mjase. – 2017. – ¹2. – S. 4–7
3. Stone, H. Sensory Evaluation Practices (3rd ed.)/H. Stone, J.L. Sidel. – San Diego: Elsevier Academic Press, 2004. – 408 p.
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11. Delarue, J. Sensory mapping using flash profile. Comparison with a conventional descriptive method for the evaluation of the flavor of fruit dairy products/J. Delarue, J.M. Sieffermann // Food Quality and Preference. – 2004. – ¹15. – R. 383–392.
12. Luan, F. Classification of the fragrance properties of chemical compounds based on support vector machine and linear discriminant analysis/F. Luan, H.T. Liu, Y.Y. Wen, X.Y. Zhang // Flavour and Fragrance Journal. – 2008. – ¹23. – R. 232–238.
13. Dijksterhuis, G.B. Interpreting generalized Procrustes analysis «analysis of variance» tables/G.B. Dijksterhuis, P. Punter // Food Quality and Preference. – 1990. – ¹2. – R. 255–265.
14. Popper, R. Three multivariate approaches to relating consumer to descriptive data. In: A.M. Muñoz (ed.). Relating Consumer, Descriptive and Laboratory Data to Better Understand Consumer Responses. ASTM Publication Code Number 28–030097–36./R. Popper, H. Heymann, F. Rossi. – West Conshohocken, PA: ASTM, 1997. – R. 39–61.
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16. GOST R ISO 858622008 Organolepticheskij analiz. Obshhee rukovodstvo po otboru, obucheniju ispytatelej i kontrolju za ih dejatel'nost'ju. Ch. 2. Jeksperty po sensornoj ocenke. – M.: Standartinform, 2009. – 12 s.
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Authors
Nikitina Marina Aleksandrovna, Candidate of Technical Sciences,
Kuznecova Tat'jana Georgievna, Doctor of Veterinary Sciences,
Lazarev Anton Aleksandrovich, Candidate of Technical Sciences,
Zaharov Aleksandr Nikolaevich, Candidate of Technical Sciences
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences,
26, Talalikhina str., Moscow, 109316, 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

Production - market - consume

Necessity of state support for the creation and development of wholesale food markets