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Rambler's Top100

Food processing Industry №9/2018

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


Smirnov S.O., Fazullina O. F.Holy thistle seeds as a promising vegetable raw material in the technology of production of biologically active food additives

P. 8-12 Key words
pharmaceutical plants, extract, holy thistle seeds, mumie, adaptogens, design, biologically active food supplements, high nutritive and biological value, efficiency

The work is devoted to research on the formulation and production technology of a biologically active food additive with adaptogenic properties using natural mineral-organic substrate (mumie) and plant raw materials. The nutrition of the majority of the adult population does not correspond to the principles of healthy nutrition and leads to an increase in the incidence of disease, which indicates the need to optimize the nutrition of the population. The issues of healthy nutrition and, in particular, the development of new types of food products with the use of non-traditional raw materials of natural origin as sources of nutrients, is given great attention in all developed countries of the world. For Russia, nutrition correction problems are also relevant. The use of mumie and plants as medicines is known from different peoples for a long time. As one of the potentially useful components of natural origin for the formulation of a new biologically active food additive with adaptogenic properties, the fruits of the milk thistle (Silybum marianum) are selected. The paper considers modern approaches to the enrichment of food products by medicinal plants, in particular, enrichment with products of processing of milk thistle spotted. The characteristic of milk thistle is given; the analysis of experience of application is given. The most convenient way of using the milk thistle fruit for the production of biologically active food supplements is proposed. The possibilities of using milk thistle processing products in the production of various food products, including bakery products, have been explored in order to increase biological and antioxidant activity, which will improve the quality of products by increasing biological value. The study is based on the fact that a scientifically based combination of components of natural origin in the formulation will yield a new biologically active food additive with a wide spectrum of biological activity.

1. MR­04. Rekomenduemye urovni potrebleniya pishchevyh i biologicheski aktivnyh veshchestv.
2. Tutel'yan, V.A. Sovremennye podhody k obespecheniyu kachestva i bezopasnosti biologicheski aktivnyh dobavok k pishche v Rossijskoj Federacii / V.A. Tutel'yan, B.P. Suhanov // - Tihookeanskij medicinskij zhurnal. - 2009. - № 1. - P. 12-19.
3. Petrov, V.I. Rossijskaya ehnciklopediya biologicheski aktivnyh dobavok / V.I. Petrov, A.A. Spasova. ­ M.: GEHOTAR - Media, 2007. - 1056 p.
4. Cyganova, T.B. Rastoropsha pyatnistaya i produkty ee pererabotki v hlebobulochnyh izdeliyah / T.B. Cyganova, N.G. Semyonkina // V sbornike: Zashchita prav potrebitelya i rynka ot kontrafaktnoj, fal'sificirovannoj i nekachestvennoj produkcii. Strategiya razvitiya pishchevoj promyshlennosti. Nauchnye trudy XIII Mezhdunarodnoj nauchno­prakticheskoj konferen­cii. - 2007. - P. 275-277.
5. Svobodnaya ehnciklopediya Vikipediya [EHlektronnyj resurs] - Rezhim dostupa: https://ru.wikipedia.org/wiki/Rastoropsha_pyatnistaya/ (data obrashcheniya: 14.05.2018).
6. Pat. 2475257 Rossijskaya Federaciya, Sredstvo dlya povysheniya adaptiruemosti organizma k ehkstremal'nym uslo­viyam / Tret'yak L.N., Gerasimov E.M. - №125924/15; opubl. 20.02.2013, Byul. № 5.
7. Tret'yak, L.N. Obosnovanie komponentnogo sostava napitkov antistressovoj naprvlennosti / L.N. Tret'yak, A.M. Musina // Materialy VIII Mezhdunarodnoj studencheskoj ehlektronnoj nauchnoj konferencii "Studencheskij nauchnyj forum" URL: http://www.scienceforum.ru (data obrashcheniya: 14.05.2018).
8. CHubarova, A.S. Harakteristika antioksidantnoj aktivnosti substancii silimarina v sostave gepatoprotektornyh lekarstvennyh preparatov / A.S. CHubarova, V.P. Kurchenko // Medicinskie novosti. - 2013. - № 3. - P. 64-66.
9. Harakteristika rastoropshi - perspektivnogo komponenta hlebobulochnyh izdelij / L.P. Pashchenko [i dr.] // Hranenie i pererabotka sel'skohozyajstvennogo syr'ya. - 2005. - № 9. - P. 60.
10. Gil'yamirova, F.N. Biologicheskaya cennost' masla rastoropshi / F.N. Gil'yamirova, V.A. Tutel'yan, V.M. Radomskaya // Voprosy pitaniya. - 2002. - № 4. - P. 32.
11. "MUK­98. 2.3.2. Pishchevye produkty i pishchevye dobavki. Opredelenie bezopasnosti i ehffektivnosti biologicheski aktivnyh dobavok k pishche. Metodicheskie ukazaniya" (utv. Glavnym gosudarstvennym sanitarnym vrachom RF 15.10.1998)
12. Agibalova, V.S. Razrabotka nauchno obosnovannyh receptur hlebobulochnyh izdelij povyshennoj pishchevoj cennosti s primeneniem perspektivnyh fitoobogatitelej: dis. kand. tekh. nauk / V.S. Agibalova. - Voronezh, 2016. - 203 p.
Smirnov Stanislav Olegovich, Candidate of Tevchnical Sciences,
Fazullina Oliya Fanavievna, Candidate of Technical Sciences
SRI of Food-Concentrate Industry and Special Food Technology - 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.

Kozicheva M.A. Evaluation of changes in vitamin composition of new vegetable fillers in storage process

P. 13-15 Key words
bakery products with fillers; confectionery products with fillers; vitamin composition; vegetable fillers; thermostable fillers

Vegetables, as well as processed products are one of the main sources of vitamins, which supply calcium, potassium, phosphorus, magnesium and many other useful substances to our body. They can improve the overall health of the body, the work of all physiological systems and protect them from heavy burdens. The aim of the work is the development of heat-stable fillers based on vegetable puree (for use in the production of bakery, flour confectionery and dairy products), which have an enhanced complexing ability in relation to heavy metal ions. When determining the quality of thermostable fillers, one of the indicators of nutritional value considers the study of the change in the vitamin composition of vegetable thermostable fillers that are highly resistant to high temperatures, based on puree carrots and pumpkin immediately after the end of the technological process and during storage, used in bakery, flour and confectionery products. n the formulation of excipients, reagents that normalize the acidity of the product and impart heat-stable properties are calcium carbonate and sodium hydrogen carbonate. Experimental studies show that the B vitamins and niacin (vitamin PP) proved to be fairly stable and well preserved. The content of vitamin B1 after 6 months of storage was on the average at the level (87.5-94.4)% of the initial, and for vitamin B2 - (88.1-93.5)%. The most stable of the vitamins studied was vitamin PP (nicotinic acid) due to the stability of its cyclic structure. Its solubility in fillers was at the level of (94.9-97.6)% of the initial content.

1. Kolesnov, A. Yu. Termostabil'nye nachinki: proizvodstvo, kachestvennye svojstva i ih ocenka / A.Yu. Kolesnov // - Konditerskaya promyshlennost'. - 2001. - № 1. - P. 32-37.
2. Sposob polucheniya ovoshchnogo napolnitelya Zhitnikova V.S., Tolkunova N.N., Moiseenko M.A. patent na izobretenie RUS 2410900 03.08.2009
3. Kozicheva, M.A. O vozmozhnoyatyah ispol'zovaniya tykvy i morkovi dlya proizvodstva termostabil'nyh napolnite­lej profilakticheskogo naznacheniya / M.A. Kozicheva// - Tekhnologiya i tovarovedenie innovacionnyh pishchevyh produktov. - 2012. - № 1. - P. 53-55.
4. Kozicheva, M.A. Razrabotka tekhnologii i ocenka kachestva termostabil'nyh napolnitelej na osnove morkovi: dissertaciya ... kandidata tekhnicheskih nauk : 05.18.15 / M.A. Kozicheva. - Gos. un­t - uchebno­nauchno­proizv. kompleks. - Orel, 2013. - 150 p.
Kozicheva Marina Aleksandrovna, Candidate of Technical Sciences
Orel State University named after I.S. Turgenev, Karachev branch,
1b, Gorkiy str., Karachev, Bryansk region, 242500, This email address is being protected from spambots. You need JavaScript enabled to view it.

Alekseenko E.V., Azarova M.M.Cranberry is a promising source of bioactive anthocyanin dyes

P. 16-21 Key words
anthocyanins; anthocyanidins; anthocyanin dyes; cranberry

The article gives an overview of the data presented in the literature, demonstrating accumulation and compositional quality features of anthocyanin compounds in cranberry. It is shown that due to its genotypic features, cranberry is characterized by specific biosynthesis of anthocyanin compounds, which determines their qualitative and quantitative composition. Berries are distinguished by a significant content of anthocyanins: quantitative variations are detected depending on the ecological and geographical factors of growth. The presented data indicate (show) that the content of anthocyanins in the peel of berries is substantially higher (5-6 times) than in the flesh. The qualitative composition of anthocyanins is specific for a particular plant species and is quite stable, but there may be noticeable changes depending on the area of growth and climatic conditions. The qualitative set of anthocyanin cranberry pigments causes bright red color shades, which are a consequence of the presence of cyanidin and peonidin derivatives, in rare cases, the derivatives of malvidin are identified. Cranberry anthocyanins are 3 monoglycosides and contain the remains of arabinose, galactose and glucose. The structure peculiarity of cranberry anthocyanin compounds is in the presence of only glycosylated forms of anthocyanins, not acylated with phenolic acids. This specificity in the structure determines the inability of cranberry anthocyanins to change the pH to form purely blue color, suitable for the production of dyes. Cranberry anthocyanins are stable during storage, and this feature extends to both berries and their processing products, and to anthocyanin berry colorants. Storage stability stimulates low ph, absence of light and contact with oxygen of air. The organization of the correct technology of processing berries and the use of modern storage methods, taking into account the behavioral chemical characteristics of anthocyanins, opens the prospect of obtaining quality safe for health, environmentally friendly natural dyes capable of giving an attractive appearance to food products, giving them useful properties for human health.

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14. Kiwimaki, A.S. Lingonberry, cranberry and blackcurrant juices affect mRNA expressions of inflammatory and antherothrombotic markers of SHR in a long­term treatment / A.S. Kiwimaki [et all] // J. of Functional Foods. - 2012. - № 4. - pp. 496-503.
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41. Murashev, S.V. Antocianovyj pigment, poluchaemyj iz rastitel'nogo syr'ja metodom sublimacionnoj sushki / S.V. Murashev, M.E. Zhemchuzhnikova, V.G. Verzhuk// Ovoshhi Rossii. - 2013. - № 4 (21). - S. 50-51.
Alekseenko Elena Viktorovna, Doctor of Technical Sciences, Professor,
Azarova Mariya Mihajlovna
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.

Polyakov V.A., Abramova I.M., Golovacheva N.E., Morozova S.S., Gallyamova L.P., Shubina N.A.Research of influence of new complex food additives on ionic composition of vodka and their organoleptic indicators

P. 22-26 Key words
alkalinity; anions; cations; complex food additive, mass concentration; organoleptic parameters; sorting; stability; vodka

Due to the fact that the range of food additives offered for application in alcoholic beverages is in constant development, the Institute regularly conducts research on the possibility of using new food ingredients in the technology of preparation of high-grade vodka. In the work, the influence of new complex food additives on the change of organoleptic, physical and chemical parameters and the trace element composition of vodka in the preparation and storage process was studied. It was found that in vodka with the addition of complex food additives "Vitalayt", "Super-slack" and bonifikator "Carbohydrate module "Vodelpan" increased the mass concentration of acetic aldehyde, but it did not exceed the maximum allowable value for vodka prepared on alcohol "Lux" and has not changed during storage. In all the samples of vodka with the test ingredients, a decrease in alkalinity and pH was noted, mostly for complex food additives "Kedrovnik, "Lemonnik", "Panty Maral" and "Super Slack", which is probably due to the presence of dairy and succinic acids. Anions were present in sorts and vodka in micro quantities, the mass concentration of sulphates increased insignificantly in vodka with complex food additives "Carbohydrate complex" Alco-Premium" and "Carbohydrate complex "Victoria". The mass concentration of cations after the introduction of ingredients has changed, which is obviously caused by the chemical processes taking place between the cations and acids present in the aqueous alcohol mixture, which are part of the complex food additives of carbohydrate modules under study. Organoleptic parameters of vodka improved, the best tasting ratings were vodka with complex food additives "Lemonnik", "Kedrovnik", "Forest Berries" Moroshka". Improvement of organoleptic parameters and preservation of the stability of vodka in the course of storage testify to the perspectivity of the use of the investigated ingredients in the technology of preparation of high-grade spirits.

1. Polyakov, V.A. K voprosu o vliyanii kompleksnyh pishchevyh dobavok na ionnyj sostav vodok i ih organolepticheskie pokazateli / V.A. Polyakov [et all] // Hranenie i pererabotka sel'hozsyr'ya. - 2017. - № 8. - P. 21-26.
2. Polyakov, V.I. Perspektivnye pishchevye ingredienty v tekhnologii vysokosortnyh vodok / V.I. Polyakov [et all] // Pivo i napitki. - 2017. - № 4. - P. 56-59.
3. Abramova, I.M. Ocenka vozmozh­nosti primeneniya kompleksnyh pishchevyh dobavok pri konstruirovanii receptur novyh vidov vodok s cel'yu snizheniya ih toksichnosti / I.M. Abramova [i dr.] // Mezhdunarodnyj forum "Biotekhnologiya: sostoyanie i perspektivy razvitiya", Moscow, 23-25 may 2018.
4. GOST 30536­2013 Vodka i spirt ehtilovyj iz pishchevogo syr'ya. Gazohromatograficheskij ehkspress­ metod opredeleniya soderzhaniya toksichnyh mikroprimesej.
5. GOST 32035­2013 Vodki i vodki osobye. Pravila priemki i metody analiza.
6. GOST R 51821­2001 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.
7. STO 00334586­3­02­2014 Vodki i vodki osobye i tekhnologicheskaya voda dlya ih prigotovleniya. Metody opredeleniya massovoj koncentracii zheleza i anionov.
8. GOST 33817­2016 Spirt ehtilovyj iz pishchevogo syr'ya, napitki spirtnye. Metody organolepticheskogo analiza.
9. Romanova, N.K. Pishchevye dobavki s alkoprotektornymi svojstvami / N.K. Romanova, N.N. Simonova, L.A. Kostina // Pishchevaya promyshlennost'. - 2017. - № 11. - P. 26-27.
10. Burachevskij, I.I. O perspektivnosti primeneniya pishchevyh dobavok "Alkos" v tekhnologii prigotovleniya vodok / I.I. Burachevskij, S.S. Morozova, V.M. Dolya // Likerovodochnoe proizvodstvo i vinodelie. - 2010. - № 10. - P. 15-17.
Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academician of RAS,
Abramova Irina Mihajlovna, Doctor of Technical Sciences,
Golovacheva Natal'ya Evgen'evna, Candidate of technical Sciences,
Morozova Svetlana Semenovna, Candidate of Chemical Sciences,
Gallyamova Lubov Pavlovna
Shubina Natalia Aleksandrovna,
Russian Research Institute of Food Biotechnology is a Branch of the Federal Research Center of Food, Biotechnology and Food Safety,
4 B, Samokatnaya st., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.

Maksimova S.N., Poleshhuk D.V., Panchishina E.M. Ponomarenko S.Ju., Poleshhuk V.I., Gorjacheva E.D.A new direction for the use of frozen sardines in the Pacific (sardinops melanostics) for the production of food commodities

P. 27-29 Key words
quality; frozen products; Pacific sardines

The relevance of the problem of obtaining high-quality food products from the Pacific sardines (Ivasi) is shown in the article. The results of experimental researchers of quality indexes of frozen Pacific sardines of different duration of the storage life are presented. The samples of frozen fish of Russian and Japanese production were studied. The influence of the methods of freezing and preliminary processing of raw materials for organoleptic, structural and mechanical indexes, as well as for the processes of lipid oxidation, is established. Experimental data confirming the change of qualitative indicators (consistency, odor) during the storage of frozen fish of Russian production are obtained. The obtained data are confirmed by objective (physical and chemical) methods of control. It is shown that, depending on the shelf life of frozen products from the Pacific sardines (Ivasi) and its quality indicators, it is advisable to apply the differentiated approach when choosing an assortment and developing the food processing technology. It is concluded that, at the end of the normative date of the shelf life, frozen sardine should be used for preparing the preserves from split fish with the addition of specific inhibitors of oxidation and proteolysis. Another solution of this problem is to use the fish muscle tissue to produce culinary products based on minced meat. The development of the technology of freezing of Pacific sardines (Ivasi) with the using the fish pre-cooling method is also actual. The improving of the quality of frozen food products from this raw material, which is characterized by specific biochemical characteristics, will allow to find its wide range application on fish processing enterprises and provides the market with fish products of high consumers' properties.

1. Baryshko, M.E. Promysel skumbrii i sardiny­ivasi na Dal'nem Vostoke / M.E. Baryshko // Mezhdunarodnyj zhurnal ehksperimental'nogo obrazovaniya. - 2015. - № 8. - P. 229-230.
2. Yarochkin, A.P. Sardina (ivasi) i skumbriya na gorizonte / A.P. YArochkin [et all] // Rybnoe hozyajtvo. - 2015. - № 6. - P. 78-82.
3. Goncharenko, M.S. Metod ocenki perekisnogo okisleniya lipidov / M.S. Goncharenko, A.M. Latinova // Laboratornoe delo. - 1985. - № 1. - P. 60-66.
4. Maksimova, S.N. Ispol'zovanie bioregulyatorov proteoliza rastitel'nogo proiskhozhdeniya v tekhnologii preservov / S.N. Maksimova [et all] // Izvestiya KGTU. - 2018. - № 48. - P. 112-118.
Maksimova Svetlana Nikolaevna, Doctor of Technical Sciences, Professor
Poleshhuk Denis Vladimirovich, Candidate of Technical Sciences
Panchishina Ekaterina Mironovna, Candidate of Technical Sciences
Ponomarenko Svetlana Jur'evna
Poleshhuk Viktorija Igorevna
Far East State Fisheries University,
25, Svetlanskaya str., Vladivostok, 69009
Gorjacheva Elena Davidovna, Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe Highway, Moscow, 125080

Andreev N.R., Kolpakova V.V., Goldstein V.G.To the question of profound triticale grain processing

P. 30-33 Key words
enzymes; protein concentrate; starch; triticale grain

Grain triticale has an advantage over wheat and corn at a free aminoacids partially by lysine, therefore the research task was to maximize the extraction of protein preparations from triticale grain and to determine their functional properties. The value of the amino acid composition of triticale proteins makes it possible to develop a direction for the allocation of protein products from flour, grain and bran triticale for food and feed purposes, to use them as functional and technological additives or protein dressers. In the obtained protein preparations, the average mass fraction of proteins was 61.2?%, which corresponded to the requirements of the Cdex stand for concentrated soluble wheat proteins. The results of the analysis of the amino acid composition of proteins showed that the protein preparations contained a high mass fraction of aspartic, glutamic acids, arginine, which is generally characteristic of grain proteins. The advantage of protein preparations was the high content of essential amino acids: valine, isoleucine, leucine, tyrosine, phenylalanine, threonine and lysine. Rational parameters (time, temperature, hydromodule, enzyme concentration) for protein separation 84,7-86,7?% of its total content in triticale grain were determined. Application of transglutaminase enzyme provides protein yield up to 71.4-81.2?% of the total amount in the solution while sedimentation. The nutritional and biological value of protein concentrate, functional properties and directions of use in food production are determined. The possibility of using the whey as a nutrient medium for yeast Trich. pullulans Y-955 was studied for feed biomass production. The maximum formation of biomass by yeast was observed at pH 7.5-8.5. The amount of protein in the preparations was 34-47?%.

1. Tritikale // Materialy mezhdunarodnoj nauchno­prakticheskoj konferencii "Rol' tritikale v stabilizacii proizvodstva zerna, kormov i tekhnologii ih ispol'zovaniya". 4-5 iyunya 2014 g. - Rostov­na­Donu, 2014. - 202 p.
2. Vitol, I.S. Belkovo­proteinaznyj kompleks zerna tritikale / I.S. Vitol [i dr.] // Hranenie i pererabotka sel'hozsyr'ya. - 2015. - № 8. - P. 36-39.
3. Chumikina, L.V. Aktivnost' fermentov obmena glutamina v prorastayushchem zerne tritikale / L.V. CHumikina [i dr.] // Fiziologiya rastenij i genetika.- 2013. - T. 45. - № 5. - P. 390-398.
4. Karchevskaya, O.E. Nauchnye i tekhnologicheskie aspekty primeneniya zerna tritikale v proizvodstve hlebobulochnyh izdelij / O.E. Karchevskaya // Hlebopechenie Rossii. - 2013. - № 5. - P. 28-29.
5. Meleshkina, E.P. Ocenka kachestva zerna tritikale / E.P. Meleshkina [i dr.] // Hleboprodukty. - 2015. - № 2. - P. 48-49.
6. Nechaev, A.P. Pishchevaya himiya / A.P. Nechaev [i dr.]. - 6­e izd. - SPb.: Giord, 2015. - 672 p.
7. Kolpakova, V.V. Belok iz pshenichnyh otrubej. Funkcional'nye svojstva belkovoj muki: ehmul'giruyushchie i penoobrazuyushchie svojstva / V.V. Kolpakova, A.E. Volkova, A.P. Nechaev // Izvestiya VUZov. Pishchevaya tekhnologiya. - 1995. - № 1-2. - P. 34-37.
Andreev Nikolay Rufeevich, Doctor of Technical Sciences, member-correspondent of the RSA,
Kolpakova Valentina Vasilyevna, Doctor of Technical Sciences, professor,
Goldstein Vladimir Georgievich, Candidate of Technical Sciences
All-Russian Research Institute of starch products - branch Federal Science Center of food systems by V.M. Gorbatov of RSA,
Nekrasov str., 11, the settlement of Kraskovo, Moscow region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Litvinenko O.V., Skripko O.V. Comparative evaluation of seedlings from soya grain of varieties of Amur selection

P. 34-37 Key words
biomass yield of soya; organoleptic evaluation; seedlings soybean; variety

One of the additional sources of valuable nutrients for the human body is soybean and soya products, in particular germinated soybean and soya seedlings. Soya seedlings are a natural product of vegetable origin, which contains the maximum amount of essential substances in its composition in an easily accessible form for the human body. Special features of the chemical composition of soya seedlings make them popular for a healthy nutrition. Taking into account the varietal features of the biochemical composition and technological properties of soya grain, there is a need to study the quality of soya seedlings from grain of different soybean varieties. The aim of work is a quantitative and qualitative comparative evaluation of seedlings biomass obtained from 11 soybean varieties selected in FSBSI ARSRI of Soybean, and the identification of promising varieties for seedlings cultivation and preparing culinary dishes of them. As a result of the conducted studies it was found that the optimal time for germination of soya grain is three days at a temperature of 25 °C, an increase in the duration of germination leads to the formation of root system of the plant and the impossibility to use seedlings for food purposes. The seedlings of 3,5-5,0 cm length have the best organoleptic characteristics in consistence and taste, but the biomass of such seedlings is not significant and ranges from 12,7 to 39,5 %, that makes the germination process economically inadvisable. The greatest yield of biomass (27,6-53,8 %) is observed at the seedlings of 5,0-7,0 cm length, while their organoleptic characteristics are not significantly inferior to seedlings with a length of 3,5-5,0 cm, but remain positive. The given results shows that the seedlings with a length of 5,0-7,0 cm, obtained from the soybean varieties Lebyodushka, Tundra, Kitrossa, Vereteyka of the Amur selection with biomass yield of 47,18 %, 46,46 %, 41,43 % and 29,94 %, respectively, should be recommended for food purposes.

1. Strategiya "Razvitiya pishchevoj i pererabatyvayushchej promyshlennosti Rossijskoj Federacii na period do 2020 goda", utv. Rasporyazheniem Pravitel'stva RF ot 17.04.2012. № 559­r [Elektronnyj resurs]. - Rezhim dostupa: http://www.garant.ru.
2. Litvinenko, O.V. Sortovoe raznoobrazie biohimicheskogo sostava semyan soi amurskoj selekcii / O.V. Litvinenko, O.V. Skripko // Hranenie i pererabotka sel'hozsyr'ya. - 2017. - № 7. - P. 31-34.
3. Ivanova, M.I. Prorostki - funkcional'naya organicheskaya produkciya (obzor) / M.I. Ivanova, A.I. Kashleva, A.F. Razin // Vestnik marijskogo gosudarstvennogo universiteta. - 2016. - Т. 2. - № 3 (7). - P. 19-29.
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9. Kodirova, G.A. Sortovye osobennosti proizvodstva soevyh prorostkov / G.A. Kodirova // Molodezh' XXI vek: shag v budushchee. Materialy VII regional'noj mezhvuzovskoj nauchno­prakticheskoj konferencii. - Blagoveshchensk, 2006. - P. 139.
Litvinenko Oksana Viktorovna, Candidate of Veterinary Sciences
All-Russian Scientific Research Institute of Soybean,
675027, Blagoveshchensk, Ignatevskoe shosse, 19, This email address is being protected from spambots. You need JavaScript enabled to view it.
Skripko Olga Valer'evna, Doctor of Technical Sciences, Professor
Amur State University,
21, Ignatievskoe highway, Blagoveshchensk, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kotenko S.Ts., Khalilova E.A., Islammagomedova E.A., Abakarova A.A., Paliyan Ju.L.Aromatic substances in red table wines from using Saccharomyces cerevisiae y-4270

P. 38-41 Key words
D-19; esters; fatty acids; S. сerevisiae Y-4270 strains; superior alcohols; wine

The use of special wine yeast strains allows achieving the flavor profiles with a different set of bouquet. Red table wines (the vintage of 2017) produced at the Derbent sparkling wine factory and a new selection strain were used as the subjects of research. Wines were produced from Cabernet grape variety growing in the Derbent Region of Daghestan Republic. The aim of the research was to investigate the influence of S. сerevisiae Y-4270 on a generation of some aroma-forming substances in red table wines. The research was performed at the Caspian Institute of Biological Resources, Makhachkala. The main groups of aroma-forming substances were identified using the mass spectrometer and the gas chromatograph. The fatty acid profile was studied by the gas-liquid chromatography. Red wine materials of high quality, rich color, fruity and floral aroma, and balanced flavor were obtained. The double accumulation of linalool, beta-terpineol, geraniol was revealed. The concentration of beta-phenylethanol giving the rose nuances was 1.6 times larger in the test wine. The total content of esters was 59.76 % greater, and the minor content of diethyl succinate and diethyl lactate with floral and fruity flavor was 6.2 and 1.1 times larger, correspondingly. In the test sample, ethyl acetate with a characteristic fruity aroma and ethyl lactate providing the roundness of fruity aroma were prevailed 1.7 times and 1.8 times, respectively. In all wine samples, 28 fatty acids (С10-С22) were identified. The predominance of polyunsaturated, monounsaturated, and polyenoic fatty acids participating in a composition of wine bouquet was found to be predominant twice, by 9.56 %, and by 12.09 %, respectively. A concentration of omega-3 acids: linolenic C(18:3) omega-3, eicosapentaenoic C(20:5) omega-3, docosahexaenoic C(22:6) omega-3 was shown to be greater almost 11 times. The strain was tested at the OJSC "Derbent sparkling wine factory" (Daghestan) and recommended for using in the red wine production.

1. Belka I. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement / I. Belka [et all] // Molecules. - 2017. - V. 22. - № 2. - P. 189-217.
2. Cheng G. Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions / Y. Liu, T.­X. Yue, Z.­W. Zhang // Food Science and Technology. Campinas. 2015. V. 35(2). P. 237-246.
3. Yusen Wu Y. Shiping Wang Aroma characterization based on aromatic series analysis in table grapes / Yusen Wu Y [et all] // Scientific Reports. - 2016. - V. 6. - P. 31116-31132.
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8. Patent RF № 2636024, kl. C12N1/16; C12G1/00. SHtamm drozhzhej Saccharomyces serevisiae Y­4270 dlya proizvodstva krasnyh stolovyh vin. - Opubl. 17.11.2017. - Byul. № 32.
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12. Yang E. Dourtoglou Approaches to outline the aromatic profile of Kyoho wines from South Korea / E. Yang [et all] // Bio web f Conferences. 40th World Congress of Vine and Wine. - 2017. - V. 9. - P. 2034-2038.
13. Duan L.L. Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine / L.L. Duan // S. Afr. J. Enol. Vitic. - 2015. - V. 36. - P. 285-295.
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16. Kotenko, S.C. Aminokislotnyj sostav krasnyh stolovyh vin, poluchennyh s ispol'zovaniem shtamma Saccharomyces cerevisiae VKPM Y­4270 / S.C. Kotenko [i dr.] // Pishchevaya promyshlennost'. - 2018. - № 5. - P. 56-59.
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18. Saltman Y. Australian wine consumers' acceptance of and attitudes toward the use of additives in wine and food production / T. Johnson, K. Wilkinson, S. Bastian // 2015. - V. 7. - P. 83-92.
Kotenko Svetlana Tsalistinovna, Candidate of Biological Sciences,
Khalilova Eslanda Abdurakhmanovna, Candidate of Biological Sciences,
Islammagomedova Elvira Ahmedovna, Candidate of Biological Sciences,
Abakarova Aida Alevdinovna
Caspian Institute of Biological Resources of Dagestan Scientific Center of the Russian Academy of Sciences,
45, Gadszieva str., Makhachkala, Republic Dagestan, 367000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Paliyan Julia Leonidovna
Derbent sparkling wine factory,
47 b, K. Marx Str., Derbent, Daghestan Republic, 368000, Russia, dziv2007@ mail.ru

Research Institute of Starch Products - a branch of FGBNU "FNTS food systems. V.M. Gorbatov" of the Russian Academy of Sciences - 85 years


Ivanova V.N., Seregin S.N., Dragunskaya E.I.Consumer basket: a new format for expanding the set of services

P. 44-47 Key words
state capability, revision, consumer basket, problem solving, growth rate, economy

The transition to a market economy has created such negative social phenomena as poverty and property inequality in society. Assessment of the state and changes in the conditions and quality of life of the population, as well as life satisfaction, recently scientists pay great attention, believing that the quality of life is a set of resources needed to meet individual needs, participation in the life of the society. The main motive in modern Russian society about the state of satisfaction with the quality of life is built on the growth of the well-being of the main social groups of the population and the filling of the consumer basket. The normative and legal framework adopted in Russia provides the solution to this problem, but to improve the quality of the consumer basket, it is necessary to address the growth of real incomes of low-income demographic groups. The state of the Russian economy allows today to reconsider the transition from minimum consumption standards to rational recommended medical norms for food consumption, taking into account modern standards of public policy on healthy nutrition. The solution of this problem will be provided on the basis of increasing the efficiency of the national economy on an innovative platform and, through this, it is expected to radically improve the quality of life of Russians.

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3. Federal'nogo zakona ot 03.12.2012 g. № 227 "O potrebitel'skoj korzine v celom po Rossijskoj Federacii".
4. Kajshev, V. G. Dostizhenija i sistemnye problemy razvitija agropromyshlennogo kompleksa / V. G. Kajshev, S. N. Seregin // Pishhevaja promyshlennost'. - № 3. - 2017.
5. Andreeva, O. V. Gosudarstvennaja finansovaja politika v social'noj sfere: osnovnye podhody k izucheniju / O. V. Andreeva // Social'naja politika i sociolo­gija. - № 2. - 2016.
6. Volkova, M. I. Vyjavlenie faktorov udovletvorennosti zhizn'ju v Rossii i Evrope / M. I. Volkova // Social'naja politika i sociologija. - № 5. - 2017.
7. Luk'janchikova, T. Trud i kapital: trudovye konflikty ili social'noe partnerstvo / T. Luk'janchikova, T. Jamshhikova // Jekonomist. - № 5. - 2017.
8. http://www.gks.ru / wps / wcm / connect / rosstat_main / rosstat / ru / statistics / population / level / #.
Ivanova Valentina Nikolaevna, Doctor of Economics. Sciences, Professor
Moscow State University of Technology and Management, them. K. G. Razumovsky,
73 house, Zemlyanoy Val street, Moscow, 109004
Seregin Sergey Nikolaevich, Doctor of Economics. Sciences, Professor
Dragunskaya Ekaterina Ivanovna
Federal Scientific Center of Food Systems named after V. M. Gorbatova, RAS,
26 Building, Talalikhin St., Moscow, 109316, 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.

Prosekov A.Ju. Collectivisation and decollectivisation as a crisis factor in the agricultural production

P. 48-51 Key words
сollectivization; collective farms; de-collectivisation; food crisis; food security; market economy; planned economy

Collectivization of the 1930 th and decollectivisation of the 1990 th are two most considerable events of the XX century in the agrarian sphere. Twice in a century agricultural industry passed to essentially new social and economic bases and this transition happened forcedly, without opinion of economic entities in both cases. Collectivization became the distorted embodiment of the idea of cooperation of small peasant farms having to help them to carry out the production modernization. In fact, accelerated and mostly violent collectivization has led to crisis of agriculture: compulsory grain-collections deprived peasants of necessary sowing material, there were the livestock decrease and many agrotechnical violations. Due to modern science, mass starvation killed about 7 million people in 1932-1933 was a direct consequence of collectivization. The planned economy and the system of administrative control of farmers has allowed to achive high rates of production quickly enough. However it was the planned economy that became a major factor of crisis of agriculture in 1970-1980 th. In the early 1990 th the government saw the output from the crisis in decollectivisation called to make collective farmers owners of land and means of production and to increase their interest in results of the work so. However sharp destruction of the existed economic system and the termination of state regulation of the economic relations have led to crisis of production in all spheres, including agricultural. It was succeeded to come to prereform indicators of agricultural production only to the middle of the 2010 th. Experience of collectivization and decollectivisation shows malignancy of sharp reorganization of social and economic conditions for the agrarian sphere.

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2. Serova, E. V. Agrarnaya reforma v Rossii perekhodnogo perioda / E. V. Serova // Internet­portal Obshchestvennogo soveta "Uroki devyanostyh". http://www.ru­90.ru / node / 1321 (data obrashcheniya: 01. 04. 2017).
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Prosekov Aleksandr Jur'evich, Doctor of Technical Sciences, Professor RAS
Kemerovo State University, 6, Krasnaya Street, Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.

Minaeva E.V., Proskurina Z.B., Ryabova T.F.Economic expediency of interaction of innovative development of agriculture of Russia and India

P. 52-56 Key words
agriculture; competitivenes; economy of India; economic security; export, import; innovations

The state program of development of agriculture and regulation of markets of agricultural products, raw materials and food for the future aims at the implementation of innovative development of agriculture. Implementation of state programs to dramatically upgrade the basic foundations, further technological and technical modernization, introduce resource-saving technologies of cultivation and harvesting of agricultural crops. Innovative development is usually comprehensive use of foreign equipment and technologies. The growth of innovative activities and implementation of achievements NTP in the industry is able to achieve in the future high rates of economic growth. This article is devoted to comprehensive and detailed study of the main directions of development of agriculture of India. Studied socio-economic condition of the country, presents data on dynamics of volumes of production, structure and dynamics of GDP, structure of export and import and apply analytical and economic-statistical methods. Also presents the main export-import markets and directions of development of innovative projects aimed at improving the quality of agricultural products. Strategic direction of development of India is contained in Indian program "Technology vision 2020" (Technology Vision 2020), which defines five areas of technological development to solve the basic problems of India: agriculture and food processing; infrastructure, including power generation; education and health; information and communication technologies; critical technologies (nuclear industry, space and defence industry). One of the major goals of India - to achieve accelerated, sustained and more inclusive economic growth to improve the socio-economic indicators of the country, combating poverty and overcoming backwardness of the country in science and technology.


1. Minaeva, E.V. Kljuchevoe znachenie innovacionnogo potenciala dlja razvitija organizacii v uslovijah importnoj zavisimosti strany / E.V. Minaeva // Jekonomika i predprinimatel'stvo. - 2015. - № 11 (ch. 1). - S. 605-608.
2. Gusev, V.V. Predprinimatel'stvo kak prioritet innovacionnoj politiki / V.V. Gusev, Ja.V. Guseva // Paradigma povyshenija jekonomicheskoj i prodovol'stvennoj bezopasnosti Rossii na osnove realizacii jeffektivnyh mehanizmov vzaimodejstvija s mirovym soobshhestvom. Sbornik nauchnyh trudov po materialam vtoroj Mezhdunarodnoj nauchno­prakticheskoj konferencii. Moskovskij gosudarstvennyj universitet tehnologij i upravlenija im. K.G. Razumovskogo. - 2016. - S. 94-104.
3. Jutkina, O.V. Importozameshhenie kak instrument realizacii gosudarstvennoj politiki protekcionizma / O.V. Jutkina // Jekonomika i predprinimatel'stvo. - 2015. - № 11­1 (64­1). - S. 131-134.
4. Masljukova, E.A. Jekonomicheskaja celesoobraznost' reformirovanija sistemy selekcii kartofelja s cel'ju importozameshhenija / E.A. Masljukova, E.Ju.Ignatova // Innovacionnoe razvitie APK Sbornik nauchnyh trudov po materialam nauchno­prakticheskoj konferen­cii. - 2017. - S. 130-142.
5. Aleksandrova, M.V. Osobennosti razvitija tovarno­geograficheskoj struktury vneshnej torgovli Rossii na sovremennom jetape / M.V. Aleksandrova // Jekonomika i predprinimatel'stvo. - 2014. - № 6 (47). - S. 202-206.
6. Rjabova, T.F. Gradient racional'nogo ispol'zovanija sel'skohozjajstvennyh zemel', orientirovannyj na povyshenie urovnja prodovol'stvennoj bezopasnosti strany / T.F. Rjabova, A.S. Chizhik // Mezhdunarodnye nauchnye issledovanija. - 2016. - № 3 (28). - S. 142-145.
7. Proskurina, Z.B. Konceptual'nye aspekty razvitija proizvodstva mukomol'nyh predprijatij / Z.B. Proskurina // Jekonomika i predprinimatel'stvo. - 2015. - № 11-1 (64-1). - S. 612-616.
8. Rjabova, T.F. Institucional'nye osnovy formirovanija jekonomicheskoj bezopasnosti strany / T.F. Rjabova // Jekonomika i predprinimatel'stvo. -2015. - № 11-1 (64­1). - S. 117-121.
Minaeva Elena Vyacheslavovna, doctor of Economics, Professor
Proskurina Zinaida Borisovna, candidate of Economics
Russian state University of justice,
69 b., Novocheremushkinskaya St., Moscow, 117418, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ryabova Taisiya Fominichna, doctor of Economics, Professor
Moscow state University of technologies and management. K.G. Razumovsky (RAS),
73, Zemlyanoi Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.


Serba E.M., Stepanov V.I., Sharikov A.Yu., Polivanovskaya D.V., Ivanov V.V., Ignatova N.I.Development of technological parameters of extrusion receipt of snecs enriched by microbial biomass

P. 58-60 Key words
bioticheskie composition; extrusion machines; food concentrates; microbial biomass; operating parameters; recipe mixtures; snacks; texture

This article is devoted to the development of technological parameters of extrusion production of snacks enriched with microbial biomass. The purpose of these studies was to study the possibility of processing starch-containing raw materials and enriched with microbial biomass and obtain food concentrates by extrusion technology. The work was carried out in the Institute of food biotechnology - a branch of FGBUN "FITZ nutrition and biotechnology". Developed recipes and created the technological conditions of extrusion process of obtaining snacks shelf stable enriched with terminalisation microbial biomass. The influence of microbial bioadditives on the organoleptic properties of snacks, on the provision of a homogeneous porous structure with the preservation of the correct forms of granules characteristic of this food-concentrate products was also studied. For the purpose of working off the extrusion process, regulated operating parameters such as the speed of rotation of the screws, the dosing of process water, productivity were used, which as a result allowed to ensure stable processes of extrusion of two mixtures and the production of snacks with a moisture content of not more than 10?%, which corresponds to the standards of food It is determined and shown that with an increase of up to 10?% in the mixture of the amount of microbial biomass fermentolysate, which has the properties of a plasticizer, the extrusion food concentrates acquire the best structure in uniformity and shape of the granules throughout the production. In this regard, the technological conditions for obtaining products are improved and as a result, its consumer properties are increased. The food concentrates, obtained on the basis of fermentaiton microbial biomass and starch-containing raw materials, can be used as specialized products to fill the deficit of diet for protein, amino acids, valuable polysaccharides, vitamins and trace elements. The principal possibility of obtaining enriched snacks of long-term storage, which are introduced into the fermentolysate of microbial biomass, is established.

1. Kokieva, G. E. Issledovanie zavisimosti rosta mikrobnyh kletok ot koncentracii biomassy v processe polucheniya kormovyh drozhzhej / G. E. Kokieva // - Nauchno­tekhnicheskij vestnik Povolzh'ya. - 2016. - P. 31-33.
2. Hovanova, I. V. Uluchshenie pishchevyh i biologicheskih svojstv molochnyh produktov dlya gerodieticheskogo pitaniya za schet ispol'zovaniya v nih biologicheski aktivnogo komponenta / I. V. Hovanova [et all] // Pishchevaya promyshlennost'. - 2015. - № 3. - P. 17-19.
3. Rimareva, L. V. Resursosbe­regayushchie biotekhnologii v pererabatyvayushchih otras­lyah / L. V. Rimareva // Vestnik Rossijskoj akademii sel'skohozyajstvennyh nauk. - 2011. - № 1. - P. 35-37.
4. Rimareva, L. V. Kompleksnye biokonservanty organicheskogo proiskhozhdeniya na osnove konsorciu­mov probioticheskih kul'tur / L. V. Rima­reva, G. S. Volkova, E. V. Kuksova // Voprosy pitaniya. - 2016. - T. 85. - № S2. - P. 209-210.
5. Zubcov, V. A. Ehkstruziya v pishchevyh tekhnologiyah / V. A. Zubcov [i dr.]. - FGBNU VNIIML, Tver'. - 2014. - 5-8 p.
6. Serba, E. M. Sposob polucheniya biologicheski aktivnoj dobavki / E. M. Serba [et all] // Patent na izobretenie RUS № 2615568 Registraciya v Gosreestre izobretenij RF ot 05.04.2017. - Byul. № 10. - 11 p.
Serba Elena Mihajlovna, Docotor of Biological Sciences, pofessor RAS,
Stepanov Vladimir Ivanovich, Candidate of Technical Sciences,
Sharikov Anton Yur'evich, Candidate of Technical Sciences,
Polivanovskaya Daria Viktorovna,
Ivanov Viktor Vital'evich, Candidate of Technical Sciences,
Ignatova Nadezhda Iosifovna
Russian Research Institute of Food Biotechnology - branch of Federal Research Center of Food and Biotechnology,
4 b, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.

Zlobina E.Yu., Slozhenkina A.A., Serova O.P., Shibaeva M.I.Formulation and study of consumer properties of yogurt using non-traditional plant raw materials

P. 61-66 Key words
consumer appeal; fermented milks; functional foods; nutritional supplements; vegetable fillers

The traditional Yoghurt is produced using milk and a culture of Streptococcus thermophilus and Lactobacterium bulgaricum bacteria. In the recent years, it has become common to produce the products with functional properties. However, the using in production technology the numerous biologically active supplements for these qualities improvement should not be accompanied by deterioration of structural values. In accordance with the most important guidelines of functional products creating the author's team set the following goals: to develop the formulation of the new dietary preventive food product based milk; to develop the way for introducing a thickening agent in the milk mixture. The following tasks were solved to achieve these goals: to justify the choice of vegetable raw materials; to pick up a thickening agent; to study the influence of the fillers on the product's structural properties. The article presents the results of a study of the application possibilities of using the non-traditional vegetable raw materials (Aronia Berries) in the recipe of yoghurts producing. The influence of this filler on the consumer properties of the finished product has been established. In the production of nonfat yoghurts the milk clot is exposed to any mechanically acts and becomes more loose and less viscous. In this regard, to obtain oily texture and for improvement of organoleptic characteristics the starch is used as a thickening agent. It is offered to use a steamed starch from waxy corn as a thickening agent, because it forming the jellies with more perfect technological characteristics. When the offered filler and stabilizer have been introduced together, it has been found that the content of dietary fiber in the finished product is increased; its structural properties and organoleptic values are improved. The obtained data confirms the expediency of combining a steamed starch from waxy corn and jam from fruits of Aronia in the formulation of the new functional yoghurt for expansion of the range of healthy food products. Moreover, the authors believe that these components will also be able to increase consumer demand for this category of food, and due to the nonfat technology to reduce its production cost.

1. Gorlov, I. F. Sistemnye tekhnologii v obespechenii kachestva produktov pitaniya: Monografiya / I. F. Gorlov [i dr.]. - VolgGTU. - Volgograd, 2015. - 191 s.
2. Markov, P. Blagopriyatnye mediko­biologicheskie ehffekty funkcional'nyh produktov pitaniya / P. Markov [i dr.] // Vestnik po pedagogike i psihologii YUzhnoj Sibiri. - 2016. - № 1. - P. 82-90.
3. Gorlov, I. F. New functional products with chickpeas: reception, functional properties / I. F. Gorlov, T. M. Giro, O. I. Sitnikova, M. I. Slozhenkina, E. Yu. Zlobina, E. V. Karpenko // American Journal of Food Technology. - 2016. - Vol. 11. - № 6. - P. 273 - 281. DOI: 10.3923 / ajft. 2016.273.281.
4. Bobreneva, I. V. Podhody k sozdaniyu funkcional'nyh produktov pitaniya: Monografiya / I. V. Bobreneva. - SPb.: IC Intermediya, 2012. - 456 p.
5. Slozhenkina, M. Functional and technological characteristics of new cheese product with vegetable and prebiotic components / M. Slozhenkina [et al] // Conference: 16th International Scientific Conference on Engineering for Rural Development Location: Jelgava, Latvia, Date: MAY 24 - 26, 2017. - P. 393 - 401. DOI: 10.22616 / ERDev2017.16. N078.
6. Tamim, A. J. Jogurt i analogichnye kislomolochnye produkty: nauchnye osnovy i tekhnologii // A. J. Tamim, R. K. Robinson; per. s angl. pod red. L. A. Zabodalovoj. - SPb: Professiya, 2003. - 682 p.
7. Kurnakova, O. L. Razrabotka i ocenka potrebitel'skih svojstv obogashchennyh jogurtov s ispol'zovaniem rastitel'nyh ingredientov: Dissertaciya na soiskanie uchenoj stepeni kandidata tekhnicheskih nauk, cpecial'nost': 05.18.15 - Tekhnologiya i tovarovedenie pishchevyh produktov i funkcional'nogo i specializirovannogo naznacheniya i obshchestvennogo pitaniya. - Orel, Gosuniversitet. - UNPK, 2015. - 227 p.
8. Ryazanceva, K. A. Primenenie baromembrannyh processov v tekhnologii jogurta funkcional'noj napravlennosti / K. A. Ryazanceva [i dr.] // Hranenie i pererabotka sel'hozsyr'ya. - 2015. - № 5. - p. 36-41.
9. Gorlov, I. F. Nauchno­prakticheskie podhody k optimizacii proizvodstva pishchevyh produktov povyshennoj biologicheskoj cennosti / I. F. Gorlov, M. I. Slozhenkina // V sbornike: Strategiya nauchnogo obespecheniya razvitiya konkurentosposobnogo proizvodstva otechestvennyh produktov pitaniya vysokogo kachestva, Materialy Vserossijskoj nauchno­prakticheskoj konferencii. - Volgogradskij gosudarstvennyj tekhnicheskij universitet, Povolzhskij nauchno­issledovatel'skij institut proizvodstva i pererabotki myasomolochnoj produkcii, 2006. - p. 13-20.
10. Varivoda, A. A. Tekhnologiya funkcional'nyh produktov / A. A. Varivoda, G. P. Ovcharova // Tekhnologiya funkcional'nyh kislomolochnyh produktov. Kurs lekcij. - Saarbrucken, Deutschland, 2013. - 69 p.
11. Eveleva, V. V. Jogurt s prolongirovannym srokom godnosti / V. V. Eveleva, A. L. Rublev, L. A. Zabodalova // Hranenie i pererabotka sel'hozsyr'ya. - 2015. - № 3. - p. 42-46.
12. Evdokimov, I. A. Ispol'zovanie stabilizatorov dlya uluchsheniya konsistencii funkcional'nyh kislomolochnyh napitkov [EHlektronnyj resurs] / I. A. Evdokimov, E. A. Abakumova // Sbornik nauchnyh trudov SevKavGTU. Seriya: "Prodovol'stvie". 2007. № 3. Rezhim dostupa: http://www.ncstu.ru.
Zlobina Elena Yur'evna, Candidate of Biological Sciences,
Slozhenkina Aleksandra Alekseevna
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.
Serova Ol'ga Petrovna, Candidate of Biological Sciences,
Shibaeva Marina Igorevna
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.

Kryuchkova K.V., Zabodalova L.A.Investigation of the possibility of applying cereal and milk-cereal dispersions in the production of fresh and fermented beverages

P. 64-68 Key words
dispersion; cereals; maceration; millet

The combination of raw materials of various classes in the production of food products has formed into an independent direction and allows us to ensure the rational use of food raw materials, increase the food and biological value of products, improve their consumer properties. A well-founded combination of dairy raw materials with various ingredients of plant origin helps enrich the products with essential components (proteins, vitamins, minerals, etc.), expand the range of competitive products with functional properties. With the existing shortage of high-grade protein in the diet of modern man, it is of interest to search for and use new types of protein-containing raw materials, in particular, vegetable, as well as microbial origin. The purpose of the work is to obtain food dispersion based on ground millet and beverages based on it. The authors investigated the possibility of obtaining cereal and milk-cereal dispersions by extraction with water and skim milk. As the initial raw material for the preparation of dispersions, millet was ground, which is due to its availability and a set of useful properties. Extraction was carried out with water - to obtain a cereal dispersion, and skim milk - to produce a dairy-cereal dispersion. Flour flour and croup ground to particle size 0.8 ± 0.2 mm were used, the hydromodule value was 1: 7; 1:10 and 1:15. It was revealed that to ensure the maximum transition of dried substances of millet to the extract, it is necessary to use crushed croup and hydromodule 1: 7. The rational regimes of the extraction process are determined: soaking and soaking for 8 hours at 20 °C, followed by heating to (65 ± 2) °C and additional stirring for 30 minutes, followed by cooling and filtration. Based on the aqueous (non-dairy) dispersion, a fresh beverage with the addition of 4.5?% cherry syrup was prepared, intended for use by people who fast or are allergic to dairy components, and the skim milk based dispersion can be used in the production of fermented beverages for dietary nutrition different population groups.

1. Vasneva, I.K. Razrabotka tehnologii belkovogo napitka dlja uchashhejsja molodezhi / I.K. Vasneva, O.E. Bakumenko // Pishhevaja promyshlennost'. - 2011. - № 6. - S. 40-41.
2. Naurzbaeva, G.K. Ispol'zovanie bobovyh i zernovyh kul'tur v molochnoj promyshlennosti / G.K. Naurzbaeva, S.B. Bajtukenova, Sh.B. Bajtukenova. Materialy nauch.prak. konf.Semej. - 2012. - s. 93-94.
3. Ceasar, S.A. Applications of biotechnology and biochemical engineering for the improvement of Jatropha and Biodiesel: A review / S.A.Ceasar, S.Ignacimuthu // Renewable and Sustainable Energy Reviews. - 2011. - V. 15, N 9. - P. 5176-5185.
4. Filiz, A. A review on traditional Turkish fermented non­alcoholic beverages /A. Filiz, K. Funda // International journal of Food microbiology. - 2013. - № 167. - pp. 66-67.
5. Hassan, A.A. Production of Cereal­Based Probiotic Beverages / A.A. Hassan, M.A. Mona // World applied sciences journal. - 2012. - № 19. - pp. 1367-1380.
6. Tonkoano, A. Study of the process and microbiological quality of Gappal, a fermented food from Burkina Faso based on milk and millet dough / A. Tonkoano, H. Savadogo­Lingani // International journal of Multidisciplinary and Current research. - 2017. - № 5. - pp. 105-110.
7. Patent RF 2244494 MPK 7 A23 L 1/30, A23 L 1/18, A23 L 1/10 Sposob prigotovlenija funkcional'nogo produkta pitanija na zernovoj osnove / Bakumenko O.E., Doronin A.F., Panfilova S.N., Shenderov B.A. - No 2004112884/13; zajavlen 24.04.2004; opubl. 20.01.2005, Bjul. No 2. - 3 s.
8. Patent RF 2456809 MPK 51 A23 J 1/14 Sposob poluchenija napitka na osnove belkovogo moloka / I.K. Vasneva [i dr.] - № 2010131851/10; zajavlen 29.07.2010; opubl. 27.07.2012, Bjul. No 21. - 8 s.
9. Borodulin, D.M. Jachmen' kak perspektivnyj komponent molochno­zlakovyh produktov / D.M. Borodulin, M.T. Shulbaeva, O.N. Musina // Tehnika i tehnologija pishhevyh proizvodstv. - 2014. -№ 4. - S. 19-25.
10. Kanarejkina, S.G. Sozdanie molochno­rastitel'nogo jogurta / S.G. Kanarejkina // Rossijskij jelektronnyj nauchnyj zhurnal. - 2013. - № 6. - S. 1691-78.
11. Krjuchkova, K.V. Poluchenie zlakovoj dispersii i napitkov na ee osnove / K.V. Krjuchkova, L.A. Zabodalova // Nizkotemperaturnye i pishhevye tehnologii v XXI veke: materialy VIII MNTK (Cankt­Peterburg, 15-17 nojabrja 2017 g.). - SPb, 2017. - S. 3143-16.
12. Lemehova, A.A. Kislomolochnye produkty s prorostkami zlakovyh kul'tur / A.A. Lemehova // Molochnaja promyshlennost'. - 2012. - № 10. - C. 58.
13. Musina, O.N. Novye molochnye produkty dlja zdorovogo pitanija / O.N. Musina // Pererabotka moloka. -2015. - № 12. - S. 36-39.
Kryuchkova Kira Viktorovna,
Zabodalova Lyudmila Aleksandrovna, Doctor of Technical Sciences, Professor
St. Petersburg National Research University of Information Technologies, Mechanics and optics,
9, str. Lomonosova, Saint-Petersburg, 191002, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Ponomareva O.B., Kotov M.V.Assessment of the quality measurements of food products by means the inter-laboratory comparative tests

P. 70-73 Key words
check the qualifications of the lab; evaluation of the quality of the test results; inter-laboratory comparative tests; provider to qualification check; reference material; quality control of food products; sample to control

The article examines the role of inter-laboratory comparative tests to confirm information about the quality of food products. One of the important factors in providing reliable information about products is the quality of the work of testing laboratories. Testing laboratories should regularly confirm the correctness of their conclusions about the composition and properties of the products they are analyzing. Аn accredited laboratory within 5 years should take part in inter-laboratory comparative tests on all methods included in the field of accreditation, according to the policy of RosAccreditation. Accredited providers of inter-laboratory comparative tests check the quality of measurement results of testing laboratories. In order to implement the inter-laboratory comparative tests, а provider creates or purchases control to samples. Control to samples can be a reference material, simulator of laboratory test, sample products. The article describes possible types of samples for check the qualifications of the lab, there are examples of their creation, shows ways of establishing assigned values of samples (values, with which the measurement results are compared in laboratories). Control to samples for inter-laboratory comparative tests are sent to the laboratory. The article describes an algorithm for obtaining conclusions about the quality of the obtained results of sample measurements in laboratories. When processing data provider relies on the permissible measurement error for laboratories. The article describes the ways of its establishment. The article gives examples of objects of food industry for the inter-laboratory comparative tests. The article shows that the participation of testing laboratories in the inter-laboratory comparative tests makes it possible to confirm the quality of food products and to ensure consumer confidence in its composition and properties.

1. Tekhnicheskij reglament Evrazijskogo ehkonomicheskogo soyuza "O bezopasnosti ryby i rybnoj produkcii" (TR EAEHS 040 / 2016).
2. Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti myasa i myasnoj produkcii" (TR TS 034 / 2013).
3. Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti moloka i molochnoj produkcii" (TR TS 033 / 2013).
4. Tekhnicheskij reglament Tamozhennogo soyuza "Trebovaniya bezopasnosti pishchevyh dobavok, aromatizatorov i tekhnologicheskih vspomogatel'nyh sredstv" (TR TS 029 / 2012).
5. Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti otdel'nyh vidov specializirovannoj pishchevoj produkcii, v tom chisle dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya" (TR TS 027 / 2012).
6. Tekhnicheskij reglament Tamozhennogo soyuza "Tekhnicheskij reglament na sokovuyu produkciyu iz ovoshchej i fruktov" (TR TS 023 / 2011).
7. Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti pishchevoj produkcii" (TR TS 021 / 2011)
8. Tekhnicheskij reglament Tamozhennogo soyuza "Tekhnicheskij reglament na maslozhirovuyu produkciyu" (TR TS 024 / 2011).
9 Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti zerna" (TR TS 015 / 2011).
10. ISO / IEC 17025:2017 General requirements for the competence of testing and calibration laboratories.
11. Ponomareva, O. B. Testing the proficiency of analytical laboratories by means of inter­laboratory comparison tests - an important element in assurance of the uniformity of measurements / O. B. Ponomareva, S. V. Shpakov // Measurement Techniques. -2012. - T. 54. - № 10. - S. 1-6.
12. Prikaz Minehkonomrazvitiya Rossii ot 30 maya 2014 goda № 326 "Ob utverzhdenii Kriteriev akkreditacii, perechnya dokumentov, podtverzhdayushchih sootvetstvie zayavitelya, akkreditovannogo lica kriteriyam akkreditacii, i perechnya dokumentov v oblasti standartizacii, soblyudenie trebovanij kotoryh zayavitelyami, akkreditovannymi licami obespechivaet ih sootvetstvie kriteriyam akkreditacii" (s izmeneniyami po prikazam Minehkonomrazvitiya Rossii ot 7 sentyabrya 2016 g. № 570 i ot 17 marta 2017 g. № 114).
13. Politika Rosakkreditacii v otnoshenii proverki kvalifikacii putem provedeniya mezhlaboratornyh slichitel'nyh (sravnitel'nyh) ispytanij. Utverzhdeno Rukovoditelem FSA 28.10.2016.
14. GOST ISO / IEC 17043 - 2013 Ocenka sootvetstviya. Osnovnye trebovaniya k provedeniyu proverki kvalifikacii
15. Krasheninina, M. P. Ocenka metrologicheskih harakteristik standartnogo obrazca sostava moloka suhogo s ispol'zovaniem pervichnogo i vtorichnogo gosudarstvennyh ehtalonov / M. P. Krasheninina [i dr.] // Izmeritel'naya tekhnika. - 2013. - № 9. - S. 67-71.
16. Koryakov, V. I. Razrabotka standartnyh obrazcov massovoj doli vlagi i belka v zerne i zernoproduktah / V. I. Koryakov [i dr.] // Izmeritel'naya tekhnika. - 2011. - № 10. - S. 62-65.
17. SHpakov, S. V. Ispol'zovanie standartnyh obrazcov dlya proverki kvalifikacii laboratorij / S. V. SHpakov // Standartnye obrazcy. - 2014. - № 2. - S. 56-60.
18. GOST R ISO 13528 - 2010 Statisticheskie metody. Primenenie pri ehksperimental'noj proverke kompetentnosti posredstvom mezhlaboratornyh sravnitel'nyh ispytanij.
19. GOST R ISO 5725 - 2 Tochnost' (pravil'nost' i precizionnost') metodov i rezul'tatov izmerenij. CHast' 2. Osnovnoj metod opredeleniya povtoryaemosti i vosproizvodimosti standartnogo metoda izmerenij.
20. GOST R ISO 5725 - 6 Tochnost' (pravil'nost' i precizionnost') metodov i rezul'tatov izmerenij. CHast' 6. Ispol'zovanie znachenij tochnosti na praktike.
Ponomareva Ol'ga Borisovna,
Kotov Mihail Vladimirovich
Ural Scientific Research Institute of Metrology,
4, str. Krasnoarmejskaya, Ekaterinburg, 620075, This email address is being protected from spambots. You need JavaScript enabled to view it.




II International Fishery Forum

Tetra Pak took part in the largest dairy festival in Russia "Dairy Country"