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Rambler's Top100

Food processing Industry №7/2018

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


Omarov M.M., Abdulhalikov Z.A., Hajtmazova D.R.Manufacture of a new dietary product from cabbage, beetroot, carrot, pumpkin and celery

P. 8-10 Key words
immunity; cabbage; carrot; beet; celery; juice; sterilization in the stream; pumpkin

In Dagestan, almost all types of fruits and vegetables are grown, and many species of wild-growing raw materials also grow here: barberry, hawthorn, St. John's wort, nettle, mint, sea buckthorn, plantain, wormwood, motherwort, rosehip, which have a curative effect. These types of raw materials are used in folk and scientific medicine for various diseases of the gastrointestinal tract, liver, kidneys, heart, respiratory organs, atherosclerosis, vitamin deficiencies and other metabolic disorders, as well as a decrease in the resistance and immunity of the organism. The results of research on the production of blended dietary juice from cabbage, carrots, beetroot, pumpkin and celery by the method of sterilization in the flow are presented. Such juice is used for non-drug treatment of various diseases of internal organs (peptic ulcer disease, liver, kidney, spleen, lung, body resistance, promotes potency, and other metabolic disorders). A technological scheme for obtaining a dietary product from the juices of these vegetables has been developed. Processes of processing of a celery, modes and qualitative indicators of semifinished products and a finished product are in detail described. The yield of fresh juices is: cabbage 58, carrot 55, beetroot 58, pumpkin 50 and celery 38%. The content of solids is 8.0; 10.0; 12.0; 10 and 9.0%, and the finished blended juice is 9.3%. The new blended juice is a medicinal product and it is recommended to use it for peptic ulcer of the gastrointestinal tract, liver, kidney, anemia, diabetes, atherosclerosis, insomnia, to improve immunity, tone, and to prevent diseases of the genitourinary system and the action of carcinogens by 0,5 cups three times a day for 20 minutes before meals for 4-8 weeks.

1. Omarov M. M. Issledovanie processov poluchenija suhogo soka belokochannoj kapusty metodom sublimacionnoj sushki [Research of processes of receiving dry juice of a white cabbage by method of sublimation drying]: Diss. kand. tehn. nauk - Odessa, 1981
2. Omarov M. M. Tehnologija proizvodstva dieticheskih (lechebnyh) produktov iz plodoovoshhnogo i lekarstvennogo syr'ja Dagestana [The production technology of dietary (medical) products from fruit and vegetable and medicinal raw materials of Dagestan]. - Mahachkala: DGTU, 2009 - 179 s.
3. Jenciklopedija narodnyh metodov lechenija [Encyclopedia of national methods of treatment]. - SPb.: SPIKS, 1994 - 357 s.
4. M. M. Omarov, M. N. Islamov, Abdulhalikov Z. A. Tehnologija proizvodstva kupazhirovannogo dieticheskogo soka iz ovoshhej [The production technology of the blended dietary juice from vegetables]// Pivo i napitki. - 2011. - ¹ 4.
5. A. N. Samsonova, V. Usheva Fruktovye i ovoshhnye soki (tehnika i tehnologija) [Fruit and vegetable juice (equipment and technology)]. - M: Pishhevaja promyshlennost', 1976 - 275 s.
6. Sbornik tehnologicheskih instrukcij po proizvodstvu konservov. [Collection of technological instructions for production of canned food] T. 1. - M.: Pishhevaja promyshlennost', 1991. - 480 s.
Omarov Magomed Manguevich, Candidate of Technical Sciences, Professor
Dagestan State University of National Economy,
5, D. Ataeva str., Makhachkala city, Republic of Dagestan, 367008, This email address is being protected from spambots. You need JavaScript enabled to view it.
Abdulhalikov Zaur Abdulvagidovich, Candidate of Technical Sciences,
Hajtmazova Darbandi Ramazanovna, graduate student
Dagestan State Technical University,
70, I. Shamilya av., Makhachkala city, Republic of Dagestan, 367026, This email address is being protected from spambots. You need JavaScript enabled to view it.

Logvinchuk T.M., Dobrovolsky V.F.The choice of vegetative raw materials to ensure high organoleptic characteristics of the compositions of coffee and tea drinks on the basis of complex use of chicory and stevia

P. 11-13 Key words
botanicals; dietary fiber; inulin; prescription of the composition; sensory characteristics; steviolglycosides

The article presents the results of research on the development of prescription compositions of coffee and tea drinks based on the complex use of chicory as a source of inulin and stevia as a source of natural sweeteners. To achieve high organoleptic characteristics of the developed compositions, first of all, aroma and taste, the choice of other types of phytochemicals was justified, which was carried out taking into account the available literary information about the composition and properties of biologically active substances contained in it. For inclusion in the composition of the recipe compositions of coffee drinks selected roasted coffee, mint leaves, black currant and blueberries. black and green tea, rosehip fruit, hibiscus flowers (carcade, sudanese rose), blackberry berries were selected for inclusion in the composition of the recipe compositions of tea drinks. The selected raw material is characterized by the presence of a wide range of biologically active substances and, to a certain extent, high taste qualities. Integrated use of chicory and stevia in combination with selected types of vegetative raw materials allowed to drink with a pleasant harmonious flavor and balanced sweetness. In the developed compositions of coffee and tea drinks, the actual content of inulin, steviolglycosides and dietary fibers was determined. Further research is aimed at studying the stability of these substances in the temperature processing of products at the time of preparation of drinks intended for direct consumption. The set of experimental results at this stage confirms the prospects of positioning the developed compositions of coffee and tea drinks for all categories of consumers, and as specialized foods for dietary preventive nutrition of people who control the level of carbohydrate consumption and focused on a healthy lifestyle.

1. Logvinchuk, T. M. Osnovnye kriterii primenenija fitosyr'ja, soderzhashhego inulin i natural'nye podslastiteli, dlja sozdanija recepturnyh kompozicij kofejnyh i chajnyh napitkov - Innovacionnye tehnologii v pishhevoj promyshlennosti: materialy HVI Mezhdunar. nauch. prakt. konf. (Minsk, 5-6 oktjabrja 2017 g.) / T. M. Logvinchuk, V. F. Dobrvol'skij, V. V. Bessonov // Nac. akad. nauk Belarusi, RUP "Nauchno-prakticheskij centr Nacional'noj akademii nauk Belarusi po prodovol'stviju". - Minsk: Belaruskaja navuka, 2017. - 340 p. - S. 143-145. ISBN 978 985 08 2196 6.
2. Himicheskij sostav rossijskih pishhevyh produktov: Spravochnik / Pod red. chlen-korr. MAI, prof. I. M. Skurihina i akademika RAMN, prof. V. A. Tutel'jana. - M.: DeLi print, 2002. - 236 p. ISBN 5 94343 028 8.
3. Himicheskij sostav list'ev mjaty [Jelektronnyj resurs]. - URL: http://trawy.blogspot.ru / 2013 / 07 / blog-post_27.html.
4. Himicheskij sostav jagod chernoj smorodiny [Jelektronnyj resurs]. - URL:http://www.sunduk.ru / receipts / prods / p10337.htm.
5. Himicheskij sostav jagod cherniki [Jelektronnyj resurs]. - URL:http://www.sunduk.ru / receipts / prods / p10416.htm.
6. Himicheskij sostav plodov shipovnika [Jelektronnyj resurs]. - URL: http://www.sunduk.ru / receipts / prods / p10425.htm.
7. Himicheskij sostav cvetkov gibiskusa [Jelektronnyj resurs]. - URL: http://kivahan.ru / chaj-karkade /
8. Himicheskij sostav jagod ezheviki [Jelektronnyj resurs]. - URL: http:// www. sunduk.ru?/ receipts / prods / p10071.htm.
9. 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, posvjashhjonnogo 85 letiju so dnja osnovanija FGANU "Nauchno-issledovatel'skij institut hlebopekarnoj promyshlennosti" (23-24 nojabrja 2017 g. - M.: Izdatel'skij kompleks "Buki vedi". - 2017. - 280 p. - P. 123-125.
10. Rukovodstvo po metodam kontrolja kachestva i bezopasnosti biologicheski aktivnyh dobavok k pishhe: [Tekst]: R 4.1.1672-03, utv. Glavnym gosudarstvennym sanitarnym vrachom Rossijskoj Federacii 30.06.2003: vvod v dejstvie s 30.06.2003. - M.: Federal'nyj centr gossanjepidnadzora Minzdrava Rossii. - 2004. - 240 p.
Logvinchuk Tatiana Matveevna,
Dobrovolsky Viktor Frantsevich, Doctor of Technocal Sciences, Professor
NIIPPiSPT - branch of FIC of 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.

Goldstein V.G., Kulikov D.S., Strakhova S.A.Prospects of deep processing of wheat grain

P. 14-19 Key words
bran; deep processing, germ; gluten; starch; wheat

Deep processing of wheat grain provides a high economic and social effect. The article presents the main types of products that can be obtained by deep processing of grain and the possibility of their use in various food products. One of the main advantages of the enterprises in this direction is the ability to regulate the volume of products at different stages, which allows you to adapt the production process to the current market requirements and improve economic efficiency. In the process of deep processing of grain you can get a wide range of products with high added value: native and modified starches, glucose-fructose syrups, starch syrups, glucose, gluten, food alcohol and biofuel, biogas, feed additive and others. World production of wheat starch increases by 5-7% annually. According to the IMARC study, in 2022, the world production of wheat starch will amount to 232.9 million tons, which is 32 more than in 2017. The production of wheat gluten in the world is growing by an average of 4% per year. In 2017, gluten production increased by 37% compared to 2009. By 2030, Russia is expected to increase grain consumption for industrial processing to 10.6 million tons per year, of which up to 5 million tons will be deep grain processing. The world tendencies of growth of processing of wheat on wheat starch and wheat gluten, and also the forecast of increase of its production in the Russian Federation are shown. Comparative indicators of growth and consumption of starch in Russia are given. Shown the economic feasibility of processing of starch to products with high consumer value.

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Goldstein Vladimir Georgievic, Candidate of Technical Sciences;
Kulikov Denis Sergeevich
The All-Russian Research Institute of Starch Products - Branch of FSC of food systems by V. M. Gorbatov of RAS,
11, Nekrasova str., Kraskovo, the Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.
Strakhovà Svetlana Alekseevna, Candidate of Technical Sciences
Moscow State Academy of Veterinary, Medicine and Biotechnology-MBA named after K. I. Skryabin,
23, str. Akademika Skryabina, Moscow, 109472, This email address is being protected from spambots. You need JavaScript enabled to view it.

Polyakov V.A., Abramova I.M., Morozova S.S., Golovacheva N.E., Gallyamova L.P. Shubina N.A.On the prospects of using lactulose concentrates and additives based on it in the technology of vodka

P. 20-24 Key words
alkalinity; cation and anionic composition; mass concentration; organoleptic characteristics; sorting; stiffness; vodka

Investigated the influence of lactulose and additives on its basis on the physico-chemical characteristics, the cationic and anionic composition and organoleptic characteristics of vodka. The results of gas-chromatographic analysis showed that the mass concentration of acetic aldehyde in vodka during preparation and storage for 12 months increased slightly more for the concentrate "Lazet PS", but did not exceed the maximum permissible value for vodka prepared on alcohol "Lux". Organoleptic characteristics of vodka when adding lactulose concentrates improved, the best difference in the scores was noted when adding the concentrate "Lazet PS". Alkalinity, mass concentration of sodium and potassium of vodka with concentrate "Lazet PS" slightly decreased, which can be caused by the replacement of hydrogen ions to cations in hydroxyl groups of ascorbic acid. During storage in the initial sorting and vodka with the addition of lactulose concentrate "Lazet" increased alkalinity, pH and silicon content; mass concentration of sodium and potassium decreased. In the samples with additives "Medoviy spas", the ice element and "Alkostar" increased mass concentration of acetaldehyde, as when they are added, and in the process of storage, but its value has not exceeded the maximum allowable size for vodka, prepared on alcohol "Lux". When adding the studied ingredients increased (within the norm): pH for complex food additive "Ice Element"; alkalinity for complex food additive "Alkostar", the mass concentration of magnesium for food ingredient "Ice Element" and decreased the mass concentration of potassium for all additives. Organoleptic indicators of vodka improved the Best the difference in scores observed for the complex food additive "Medoviy spas", which includes maltose and epilactone, food ingredient "Ice-element" with vegetable extract, spearmint extract.

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6. Polyakov, V. A. K voprosu o vliyanii kompleksnyh pishchevyh dobavok na ionnyj sostav vodok i ih organolepticheskie pokazateli / V. A. Polyakov [i dr.] // Hranenie i pererabotka sel'hozsyr'ya. - 2017. - ¹ 8. - P. 21.
7. Morozova, S. S. O perspektivnosti primeneniya protamina i pishchevyh aromatizatorov v tekhnologii prigotovleniya vodok i vodok osobyh / S. S. Morozova - M.: Sbornik nauchnyh trudov "Sovremennye biotekhnologicheskie processy, oborudovanie i metody kontrolya spirta i spirtnyh napitkov", 2017. - 171-177 p.
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9. GOST 30536-2013 "Vodka i spirt ehtilovyj iz pishchevogo syr'ya. Gazohromatograficheskij ehkspress- metod opredeleniya soderzhaniya toksichnyh mikroprimesej"
10. GOST 32035-2013 "Vodki i vodki osobye. Pravila priemki i metody analiza"
11. GOST R 51821-2001 "Vodki i vodki osobye. Metod opredeleniya massovoj koncentracii kationov kaliya, natriya, ammoniya, kal'ciya, magniya, stronciya i anionov ftoridov, hloridov, nitratov, nitritov, fosfatov i sul'fatov s primeneniem ionnoj hromatografii"
12. STO 00334586 3 02 2014 "Vodki i vodki osobye i tekhnologicheskaya voda dlya ih prigotovleniya. Metody opredeleniya massovoj koncentracii zheleza i anionov"
13. GOST 33817-2016 "Spirt ehtilovyj iz pishchevogo syr'ya, napitki spirtnye. Metody organolepticheskogo analiza"
Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academician of RAS,
Abramova Irina Mihajlovna, Doctor of Technical Sciences,
Morozova Svetlana Semenovna, Candidate of Chemical Sciences,
Golovacheva Natal'ya Even'evna, Candidate of Technical Sciences,
Gallyamova Lyubov' Pavlovna,
Shubina Natalya Aleksandrovna
All-Russian Scientific Research Institute of Food Biotechnology 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.

Kazancev E.V., Kondrat'ev N.B., Belova I.A., Petrova N.A.The determination of sulphur dioxide in confectionery

P. 26-28 Key words
ñonfectionery; raw materials and semi-finished products; sulfur dioxide

Confectionery products made on the basis of fruit and vegetable raw materials are in great demand among consumers. Such products are the source of the most important macro- and microelements, organic acids, water-soluble vitamins and other essential components of nutrition. However, such products may contain food allergens, including sulfur dioxide. The purpose of the work was to consider methods for determining the mass fraction of sulfur dioxide and sources of admission to confectionery, semi-finished products and raw materials for their production. Sulfur dioxide, used as a preservative for fruit raw materials, can substantially increase the content of this allergen in confectionery products made using such raw materials. The technique allowing determining this allergen in confectionery products based on titration with an iodine solution in the presence of an indicator before changing the color of the solution is proposed. Approbation of this technique in flour confectionery products of the biscuit group was carried out. The content of sulfur dioxide in the sugar biscuit is in a wide range from 0 to 144 mg per 1 kg. To determine the source of sulfur dioxide in the biscuit, the samples of the raw materials used for its production were examined. It was found that the content of sulfur dioxide in sugar ranges from 1.5 to 2.7 mg per kg, in flour from 30 to 40 mg per kg, in molasses 38 to 52 mg per kg. Sulphitated fruit puree may contain more than 200 mg per kg. The data obtained suggest that the main sources of sulfur dioxide in flour confectionery products are molasses, wheat flour and sulphitated fruit raw materials. The results of the research will allow setting requirements for the quality of raw components and making confectionery products with a safe content of sulfur dioxide.

1. Pilipenko, T. N. Issledovanie kachestva produktov, soderzhashchih konserviruyushchee veshchestvo - dioksid sery, E220 / T. N. Pilipenko, P. YU. Nevpryaga // - Kiev.: Znanie, 2016. - ¹ 11-3 (40). - S. 131-132.
2. Rajnik, V. V. Dioksid sery - istochnik himicheskoj opasnosti sahara / V. V. Rajnik, M. I. Egorova // Aktual'nye voprosy nutriciologii, biotekhnologii i bezopas-nosti pishchi. Materialy Vserossijskoj konferencii molodyh uchenyh s mezhdunarodnym uchastiem / Moskva12 - 13oktyabrya 2017 g. - M.: 2017. - S. 282 -286.
3. Yumei, S. Effect of added sulphur dioxide levels on the fermentation characteristics of strawberyy wine / S. Yumei, Z. Ting, L. Huiwei, Y. Zhimin, L. Xianzhen // Journal of the Institute of Brewing. 2016, Vol. 122. - ¹ 3 - R. 446-451.
4. Bold, J. Considerations for the diagnosis and management of sulphite sensitivity / J. Bold // Gastroenterology and Hepatology from bed to bench. 2012. - Vol. 5 (1), 3-6 p.
5. Kazancev, E. V. Ocenka soderzhaniya dioksida sery v fruktovyh nachinkah metodom infrakrasnoj spektroskopii / E. V. Kazancev, N. B. Kondrat'ev // Materialy dokladov biznes-konferencii "Torty. Vafli. Pechen'e. Pryaniki-2018" Proizvodstvo - Rynok - Potrebitel' / Mezhdunarodnaya promyshlennaya akademiya 26 - 28 fevralya 2018 g. - M.: 2018. - 141 s.
Kazancev Egor Valer'evich, Doctor of Technical Sciences,
Kondrat'ev Nikolaj Borisovich,
Belova Irina Aleksandrovna,
Petrova Natal'ya Aleksandrovna
All-Russian Scientific Research Institute of Confectionery Industry - Âranch FNTS of food Systems it. V. M. Gorbatov RAS,
bld. 3, 20, str. Electrozavodskaya, Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it.

Murugova D.V., Nikulicheva J.V., Korotkova A.A., Mosolova N.I.Influence of flax seed and it's products on lipid protein composition of dairy products

P. 29-31 Key words
biologically active substances; flax; nutritional value; oil crops

In addition to increasing production of traditional products, strategy of dairy industry development of Russia should be active introduction of a wide range of functional products of mass consumption in the power structure of Russians, which would require increasing production of milk, raw materials, development and introduction of new technologies into the industry. Modification of food products allows traditional products to take new properties by introducing in their composition biologically active, functional components. The article deals with the issue of the future use of flax seeds and its processed products in the production of food. The perspective of using oil raw materials to increase nutritional value and expand the range of dairy products of functional orientation is considered. The improvement of vitamin and mineral composition and biological value of food products through the use of oilseeds and products of their processing is relevant, since nutrition is one of the most important physiological processes of life. The choice of oilseed crops as additives was determined by the following factors: chemical, amino acid, vitamin, microelement composition, allowing to obtain a final product with high nutritional value, enriching the product with biologically active substances. Flax is a valuable source of protein, polyunsaturated fatty acids, leagues, dietary fibers, vitamins, macro- and microelements that allows to consider a question of its wide application in production of dairy food. Flax is a valuable source of protein, polyunsaturated fatty acids, lignans, dietary fibers, vitamins, macro - and microelements, while flax protein is a full - fledged sulfur - containing amino acids-methionine and cysteine-deficient for casein milk, which suggests the probability of optimizing the amino acid composition of proteins developed by dairy products when used in their production of flax seeds. Development and expertise of experimental samples of dairy products using as components of water extract of flax seeds and flax flour allows us to conclude that the chemical, physical and organoleptic characteristics of the products are not inferior to the control samples. Thus, flax seeds can be considered as a promising functional ingredient in the production of dairy products, which are characterized by high nutritional value can be recommended for production.

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5. Skurihina, I. M. Himicheskij sostav pishhevyh produktov: V 2 kn. Kniga 2. Spravochnye tablicy soderzhanija aminokislot, zhirnyh kislot, vitaminov, makro- i mikrojelementov, organicheskih kislot i uglevodov / pod red. I. M. Skurihina, M. N. Volgareva. - M: VO "Agropromizdat", 1987. - 360 p.
6. Bezverhaja, N. S. Vlijanie fermentativnoj modifikacii belkovogo izoljata iz podsolnechnogo zhmyha na kachestvo muchnyh konditerskih izdelij / N. S. Bezver-haja, N. V. Il'chishina // Izvestija vysshih uchebnyh zavedenij. Pishhevaja tehnologija. - 2011. - ¹ 4 (322). - P. 46-47.
7. Tihomirova, N. A. Tehnologija produktov lechebno-profilakticheskogo na-znachenija na molochnoj osnove: ucheb. posobie / N. A. Tihomirova. - SPb.: Troickij most, 2010. - 448 p.
8. Tutel'jan, V. A. Mikronutrienty v pitanii zdorovogo i bol'nogo cheloveka / V. A. Tutel'jan [i dr.]. - M.: Kolos, 2002. - 424 p.
Murugova Dar'ja Viktorovna, master,
Nikulicheva Julija Vladimirovna, master,
Korotkova Alina Anatol'evna, Candidate of Biological Sciences
Volgograd State Technical University,
28, prospekt V. I. Lenina, Volgograd, 400005, This email address is being protected from spambots. You need JavaScript enabled to view it.
Mosolova Natal'ja Ivanovna, Doctor of Biological Sciences
Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products,
6, str. Rokossovskogo, Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.


Ivanova V.N., Seregin S.N., Frolova N.A.Increasing production volumes and expanding exports of products - long-term priorities for the development of the AIC of Russia. Part II.

P. 32-37 Key words
growth of production of agro-food products with state support on the basis of introduction of innovations in industry; expansion of exports as a factor of sustainability of the food market

Ensuring sustained economic growth for the long term and developing the necessary mechanisms to create a modern model of the agribusiness development is on the agenda of the work of the executive authorities, the scientific community and business representatives. The general picture of the development of many sectors of agro-industrial production, which has developed recently, shows a good pace of economic growth, which made it possible to strengthen Russia's food security. The development of innovative activities and the introduction of scientific and technological progress in industry is the most important element of economic growth, this is the main task of implementing state agrarian policy. Achieving high rates of economic growth in the foreseeable future is possible only if large-scale investments are attracted and channels for their financing are sought to expand the innovative activity of representatives of Russian agribusiness. The solution of the tasks of the upcoming period - the increase in the volume of agricultural production and the increase in the export of products is large and achievable, it will require consolidating the actions of the state, business and science in the priority areas of the development of the agroindustrial sector, and providing reasonable protectionism for national producers of agricultural and food products.

1. Idrisov, G. V poiskah novoj modeli rosta / G. Idrisov, V. Mau, A. Bozhechkova // Voprosy ehkonomiki. - 2017. - ¹ 12.
2. Mau, V. Na iskhode global'nogo krizisa: ehkonomicheskie zadachi 2017-2019 gg. - Voprosy ehkonomiki. - 2018. - ¹ 3.
3. Ershov, M. V. Rossiya i mir: naskol'ko ustojchiv ehkonomicheskij rost? Riski i prepyatstviya / M. V. Ershov // Voprosy ehkonomiki. - 2017. - ¹ 12.
4. Ovchinnikov, O. G. Situaciya v agroprodovol'stvennom sektore Rossii: uspekhi ili krizis / O. G. Ovchinnikov // EHkonomika sel'skohozyajstvennyh i pererabatyvayushchih predpriyatij. - 2018. - ¹ 3.
5. Skal'naya, M. Dohody sel'skogo naseleniya kak faktor social'noj ustojchivosti sel'skih territorij / M. Skal'naya // APK: ehkonomika, upravlenie. - 2018. - ¹ 1.
6. RANH i GS, Institut Gajdara (2017). Monitoring ehkonomicheskoj situacii v Rossii: Tendencii i vyzovy social'no-ehkonomicheskogo razvitiya. - 2017. - ¹ 23 (61).
7. Seregin, S. N. Razvitie innovacij v usloviyah sankcij: problemy i vozmozhnosti / S. N. Seregin, N. D. Avarskij, S. U. Nuraliev // EHkonomika sel'skogo hozyajstva Rossii. - 2015. - ¹ 10.
8. Ivanova, V. N. Stimulirovanie ehksporta agroprodovol'stvennoj produkcii - klyuch k ehkonomicheskomu rostu Rossijskogo APK / V. N. Ivanova, I. V. Gerashchenko // Pishchevaya promyshlennost'. - 2016. - ¹ 6.
9. Seregin, S. N. Gospodderzhka molochnogo skotovodstva: novye vozmozhnosti rosta proizvodstva / S. N. Seregin // Pererabotka moloka. - 2016. - ¹ 6 (201).
10. Kajshev, V. G. Mekhanizmy rosta agrarnoj ehkonomiki: stimuly i ogranicheniya / V. G. Kajshev // EHkonomika sel'skohozyajstvennyh i pererabatyvayushchih predpriyatij. - 2017. - ¹ 8.
Ivanova Valentina Nikolaevna, Doctor of Economical Sciences, Professor
Moscow State University of Technology and Management named after Razumovskya,
73, Zemlyanoy val, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Seregin Sergey Nikolaevich, Doctor of Economical Sciences, Professor,
Frolova Nadezhda Anatolievna, graduate student
Federal scientific center of food systems after Gorbatov,
26, Talalikhin str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.

Lashmankin V.E. Achievements of the confectionery industry in Russia (2017 - early 2018)

Prosekov A.Ju.Planned economy - a factor of food crises occurrence

P. 42-45 Key words
famine; planned economy; food security; food crisis; grain procurements; decade of the Khrushchev; grain exports

Although grain exports in the nineteenth century was a significant source of income for the Russian Empire, there were no direct ways to govern the quantity of the wheat. The idea of compulsory withdrawal of agricultural production from the peasants arose during the First World war because of the food crisis, which tsar and the Temporary government could not deal with. During the Civil war the bolsheviks also practiced forced removal of bread under the surplus-appropriation system, explaining the extreme measures the plight of urban population and the army. In the future in war and in peacetime, a Soviet village was obliged to deliver to the state a certain amount of agricultural products - not only for sustenance of the population but also for export and for financing the industry. The collective farms receiving government funding, logistical support and binding production plans were means of state control over agricultural production. Plans for grain procurement based on the needs of the country, not the capabilities of the village owing necessary for food products were seizured that caused famine in the countryside. Agriculture was seen as managed resource for providing industry, especially necessary in a period of modernization and arms race. The need to achieve inflated planned targets has led to "man-made" famine of 1946. System weaknesses, such as state procurement of agricultural products at fixed prices, workdays and inflated plans led to lower motivation of collective farmers and a deep crisis of agriculture in the USSR. Awareness of the problems of the agrarian sector that occurred in the mid-1950s, led to the emergence of such controversial projects as the development of virgin lands, the massive planting of corn, the reform of the MTS. Just at the end of the 1980s it became clear that the agricultural industry needs changes and the refusal of the planned economy.

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2. Kuskov S. A. Ceny voennogo vremeni [Price of the war time] / S. A. Kuskov // Obedinennyj arhiv Cheljabinskoj oblasti. URL: http://archive74.ru / tseny-voennogo-vremeni
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4. O pjatiletnem plane vosstanovlenija i razvitija narodnogo hozjajstva SSSR na 1946 - 1950 gg. [] OGIZ: Gosudarstvennoe izdatel'stvo politicheskoj literatury, 1946 [About the five-year plan for the restoration and development of the national economy of the USSR in 1946 - 1950]// Internet-proekt "ISToricheskie MATerialy" / URL: http://istmat.info / files / uploads / 52096 / zakon_o_pyatiletnem_plane_vosstanovleniya. pdf
5. O plane polezashhitnyh lesonasazhdenij, vnedrenija travopol'nyh sevooborotov, stroitel'stva prudov i vodoemov dlja obespechenija vysokih i ustojchivyh urozhaev v stepnyh i lesostepnyh rajonah evropejskoj chasti SSSR. 20 oktjabrja 1948 g. [ About the plan for field-protective afforestation, the introduction of grass crop rotation, construction of ponds and reservoirs to ensure high and stable harvests in steppe and forest-steppe regions of the European part of the USSR] // Internet-proekt "ISToricheskie MATerialy" / URL: http://istmat.info / node / 17970 (data obrashhenija: 30. 04. 2017).
6. Kommunisticheskaja partija Sovetskogo Sojuza v rezoljucijah i reshenijah sezdov, konferencij i Plenumov CK (1898-1988) v 16 tt. [The Communist party of the Soviet Union in resolutions and decisions of congresses, conferences and Plenums of the Central Committee] / KPSS; In-t Marksizma-Leninizma pri CK KPSS; Pod obshh. red. A. G. Egorova, K. M. Bogoljubova. Moscow, 1983 - 1990.
7. Narodnoe hozjajstvo SSSR v 1958 g. Statisticheskij sbornik. [The national economy in 1958 Statistical Yearbook] Moscow, 1959. 958 p.
Prosekov Aleksandr Jur'evich, Doctor of Technical Sciences, Professor
Kemerovo State University,
6 Krasnaya Street, Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.


Khrulev A.A., Fedotov I.A. Deep grain processing in the model of development of an alcohol factory or the creation of an agro-industrial farm cooperative

Timakova R.T.Influence of ionizing irradiation of raw materials of animal origin on its antioxidant activity

P. 50-53 Key words
antioxidants; antioxidant activity; beef, fish; free radicals; pork; poultry

The opening of the first Center services anti-microbial treatment "Tecleor" on the territory of industrial Park "Agro-industrial Park K-Agro" in the Kaluga region will contribute to the spread of modern technologies of processing of agricultural raw materials and food products by ionizing radiation accelerated electrons on the territory of the Russian Federation. Like any technology, the technology of processing by ionizing radiation in a specific way affect the nutrients of food products, primarily on antioxidants. Animal products along with plant products have antioxidant activity (AOA). Antioxidant status of foods is an important parameter in assessing the quality of the product. To determine the effect of different doses of ionizing radiation on the antioxidant activity of chilled raw materials of animal origin conducted studies by the potentiometric method with the use of the mediator system K3 [Fe (CN6)] / K4 [Fe (CN6)]. Experimental samples of raw meat of different species (beef, pork, poultry) and fish raw materials treated with ionizing radiation using a linear accelerator of electrons model UELR-10-10Ñ2 doses from 1 to 12 kGy. Established the inverse relationship between dose and antioxidant activity (AOA) raw materials of animal origin. AOA prototypes poultry and fish are the most sensitive to irradiation dose, the content of antioxidants in which decreased, respectively, by 4.4 and 3.5 times the irradiation dose of 12 kGy compared with non-irradiated samples; the smallest change was observed in the meat of mammals - 2.0 times for beef and 2.2 times for pork. A high correlation coefficient between dose of irradiation and antioxidants from 0.96 to 0.99. The author considers that for the purpose of preservation of the antioxidant potential of food raw materials for poultry and fish it is advisable to use a lower dose than for beef and pork. Potentiometric method allows you to indirectly change the antioxidant activity and to identify irradiated food products.

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2. Sakalar, E. Molecular DNA-based detection of ionisingradiation in meat / E. Sakalar // Journal of the Science of Food and Agriculture, 2017, vol. 97, no. 7, pp. 2100 - 2106. DOI: 10.1002 / jsfa. 8015.
3. Dasgupta, A. Antioxidants in Food, Vitamins and Supplements. Prevention and Treatment of Disease / A. Dasgupta, K. Klein // Elsevier Inc, 2014, pp. 1 - 16.
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12. Dederer, I. Izgotovlenie nanojemul'sij s ispol'zovaniem ingredientov antioksidantnogo dejstvija i ih primenenie v mjasoproduktah / I. Dederer, M. Rjukert // Vse o mjase. - 2012. - ¹ 6. - P. 10-13.
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14. Timakova, R. T. Razrabotka metodiki opredelenija pogloshhennyh doz dlja raznyh vidov radiacionno-obrabotannogo mjasa / R. T. Timakova, S. L. Tihonov, N. V. Tihonova // Polzunovskij vestnik. - 2017, - ¹ 1. - S. 13-18.
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Timakova Roza Temer'janovna, Candidate of agricultural sciences,
Ural state economic University,
620144, Ekaterinburg, 8 Marta St / Narodnoy voli, 62 / 45, This email address is being protected from spambots. You need JavaScript enabled to view it.


Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Fat burners in the arsenal of functional food. Part II

P. 54-62 Key words
appetite suppressants; fat burners; food additives; human health; lipotropics; metabolism of fats; obesity; thermogenics

In second part of the article it was continued consideration of food ingredients recommended to be used in functional products whose final goal is the weight loss. Green coffee extract enhances energy metabolism, increases energy consumption, lowers lipid levels in blood, improves cell susceptibility to glucose and helps control body weight without causing cardiovascular complications. An increase in the content of L-carnitine in the muscles leads to an increase in the proportion of fatty acids in the total flow of cellular "fuel", as a result of which smaller quantity of fats remains unused. Pyruvic acid and its salts - pyruvates - are components that activate the fat-burning biochemical chains in the organism. Hydroxycitric acid suppresses the action of enzymes responsible for the synthesis of fats in the body, due to sugars and starch coming from food. Conjugated linoleic acid proves its properties as a fat burner due to its ability to lower the amount of food taken, to decrease the rate of lipogenesis, to increase energy consumption in the body, to accelerate the breakdown of fats and to increase their oxidation. Calcium and chromium refer to mineral components that stimulate the metabolism of fats in the organism. The paper notes the perspective of using flavonoids and other compounds of vegetable origin, such as synephrine, naringin, hesperedin, capsaicin, forskolin, hordia gordoni, yohimbine, etc., as fat burners. It is noted that modern ready-made functional products intended for fat burning combine in their composition several ingredients in order to achieve a synergistic effect of their action. In the article it is emphasized that the use of fat burners can be effective only if they are combined with a certain diet and proper physical activity.

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Shterman Sergey Valeryevich, Doctor of Technical Science,
Sidorenko Michail Yur'eyvich, 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 Yuriy 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.

Belyaeva M.A.Diet with the inclusion of melted butter ghee for students

P. 63-67 Key words
diet; nutritional value; butter ghee; polyunsaturated fatty acids; vitamins

The article is devoted to the problems of rational and balanced nutrition of students and the organization of nutrition in High school. The analysis of factors affecting the healthy lifestyle of students is given: the first is the change of the usual daily routine of the student who entered the University; the second is the combination of two important aspects of activity - work and study. Presents a review of the literature on the analysis of the diet of students according to family structure, the results of a study of the diet of students. The role of melted butter in human nutrition, its nutritional and biological value, as well as historical information about the appearance in Russian cuisine of this product, how to explore the beneficial properties and impact on the human body, its consumption in food in different countries. Presents the chemical composition and nutritional value of ghee cow butter oil, ghee enriched with calcium, potassium, phosphorus, iron, sodium and magnesium, despite the fact that the ghee refers to high-calorie food, consuming it in the diet does more good than harm, of course, with a reasonable consumption of oil, either as a separate dish as a sandwich or as an ingredient in culinary dishes. Based on the analysis of literature sources of both domestic and foreign scientists, conclusions were made about the benefits of this ingredient and its inclusion in the diet of students, calculated the content of proteins, fats, carbohydrates, vitamins and calories in accordance with regulatory indicators, calculated the approximate cost of the diet, complex lunch, Breakfast, afternoon tea and dinner.

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Belyaeva Marina Aleksandrovna, Doctor of Technical Sciences, Professor
Russian Economic University. G. V. Plekhanova,
36, Stremyanniy per, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it.


Serba E.M., Kurbatova E.I., Sokolova E.N., Borshcheva Yu.A., Volkova G.S., Rimareva L.V.Influence of enzymes with different substrate specificity on the degree of biocatalytic degradation of fruit and berry raw materials

P. 68-73 Key words
biocatalysis; biopolymers; enzyme preparations; free-run juice; phenolic substances; sea buckthorn; viburnum

Rationale choice of plant raw materials for the production of functional food ingredients that form new properties of the product, and potential possibility of changing the consumer properties of product is the necessary steps to improve the biological usefulness products. In this regard, scientific research, directed at obtaining functional food ingredients based on plant biomass, and identifying their physiological effects on the human body are highly relevant and in demand. The aim of this research was to study the processes of directed biocatalytic destruction of polymers of sea buckthorn and viburnum by the enzyme preparations with different substrate specificity. Experimental data on the composition of the main polymers of the viburnum and sea-buckthorn raw materials are presents in article and identified enzyme systems for their biocatalytic degradation. A model of the process using enzyme preparations of individual action has been created. The main enzymes in the preparates were pectolytic enzymes, which differed in the mechanism of action and substrate specificity. Specificity of the effect of enzymes that catalyze the conversion of pectin substances on the yield of basic biochemical parameters are established. The possibility of increasing the efficiency of biocatalysis of pectin substances of sea-buckthorn raw material by the joint application of polygalacturonase and pectine-esterase, which show synergism, in different ratios, was investigated. The influence of enzymes that catalyze the hydrolysis of polysaccharides and protein substances and is found in the cell walls of fruit and berry raw materials is studied. Experiments on the comparative characteristics of complex enzyme preparations for the release of biologically valuable substances from viburnum and sea-buckthorn have been carried out. The possibility of regulating processes for increasing yield of biologically valuable substances of different qualitative and quantitative composition has been demonstrated.

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Serba Elena Mihajlovna, Doctor of Biological Sciences, Professor of RAS,
Kurbatova Elena Ivanovna, Candidate of Technical Sciences,
Sokolova Elena Nikolaevna, Candidate of Biological Sciences,
Borshcheva Yuliya Aleksandrovna, Candidate of Technical Sciences,
Volkova Galina Sergeevna, Candidate of Technical Sciences,
Rimareva Lyubov' Vyacheslavovna, Doctor of Technical Sciences, Professor, Academician of RAN
All-Russian research Institute of food biotechnology is a branch of Federal state budgetary institution Federal research center of nutrition, biotechnologies and food safety,
4 b, Samokatnaya st., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.

Abramova I.M., Medrish M.Ed., Savel'eva V.B., Romanova A.G., Gavrilova D.A.Study of volatile impurities in alcoholic beverages made from aged grain distillates

P. 74-76 Key words
cereal distillates; gas chromatography; volatile impurities; whiskey

In the work presented, the composition of volatile impurities in whiskeys of various origins was studied. Volatile components in cereal distillates and beverages from them to a greater extent affect the quality of products, forming their taste and aroma. 16 samples of whiskey were studied. The aromatic composition of whiskey is determined by gas-liquid chromatography. Single-malt, cereal and blending temples of various origins were examined. It is established that the concentrations of some components vary depending on the characteristics of production technology in different countries. Thus, the concentration of acetaldehyde, ethyl acetate, methanol and isoamyl alcohol in American samples of whiskey is much higher than in the Irish ones. The lowest concentrations of these components were found in Irish samples. Differences in the content of volatile impurities can be explained by differences in the region of production, type of whiskey, technology, raw materials, aging conditions and age. However, there is no strict correlation in the content of impurities in single-malt, cereal and blended whiskey. Concentrations of some components also vary depending on the specific technology of whiskey production in different countries. Thus, the concentration of acetaldehyde, ethyl acetate, methanol and isoamyl alcohol in American samples of whiskey is much higher than in the Irish ones. The lowest concentrations of these components were found in Irish samples, which is consistent with the data of other authors. In general, the content of volatile components was in accordance with the requirements of GOST 33281 - 2015 Whiskey. Technical conditions. Differences in the content of volatile impurities can be explained by differences in the region of production, type of whiskey, technology, raw materials, aging conditions, age. However, there is no strict regularity in the content of impurities in single-malt, grain and blended whiskey. Studies have shown that the amount and ratio of volatile whiskey components can be used as quality criteria for drinks when they are identified.

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3. Abramova, I. M. Sposob obrabotki dubovoj klepki, ispol'zuemoj pri sozrevanii viskovyh i im podobnyh distillyatov. Patent 2612785 ot 13 marta 2017 g. / I. M. Abramova [et all].
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5. Gar'kusha, M. V. Rol' aroma-ticheskih komponentov viski v reshenii zadach identifikacionnoj ehkspertizy / M. V. Gar'kusha, M. A. Polozhishnikova - M.: Panorama, 2015. - Tovaroved prodovol'stvennyh tovarov. - ¹ 1.
Abramova Irina Mihajlovna, Doctor of Technical Sciences,
Medrish Marina Eduardovna, Candidate of Technical Sciences,
Savel'eva Vera Borisovna, Candidate of Technical Sciences,
Romanova Aleksandra Grigor'evna,
Gavrilova Dar'ya Alekseevna
All-Russian research Institute of food biotechnology -branch of the FRS of nutrition, biotechnology and food safety,
4 b, Samokatnaya str., Moscow, 111033




Important tasks of the Association of Manufacturers and Consumers of Fat and Oil Products

Food industry and medicine for healthy eating

Discussed the development of the market for starch products