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Rambler's Top100

Food processing Industry №6/2019

Khrulev A.A., Chernobrovtsev V.M. Tricanter® (Trikanter) Flottweg for fine cleaning of grease

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


Dzantieva L.B., Tsugkieva V.B., Albegov R.B., Tsugkiev B.G., Abaev A.A.Use of inulin-containing plant materials for the production of healthy food

P. 10-13 Key words
inulin, fructose, batata tubers, healthy nutrition, marmalade, chips, croquettes

The technology was developed and the formulations of healthy food products from inulin-containing plant raw materials (batata and yacon tubers) were modelled. The chemical composition and beneficial properties of batata and yacon tubers are given. The content of macro- and microelements in yacon and batata tubers was determined, their useful properties were studied. The content of protein, cellulose, NFE (nitrogen-free extractives), fat and ash in the dry matter of batata tubers were also determined.. The content of inulin in the dry matter of yacon flour (60-65 %) was established. The unconditional value of the yacon is given by the presence in its composition of inulin-natural polysaccharide, 95 % consisting of fructose, which makes it possible to recommend yacon as a dietary product, including those people who suffer diabetes. The chemical composition and beneficial properties of cranberries were studied. The technology of cooking spiral chips and croquettes with cranberry filling from batata tubers, and marmalade cooked from yacon flour was given. The formulations of the developed products are modelled and shown. Customer evaluation of finished products was given. It has been established that yacon flour marmalade has high consumer indicators, and corresponds to a high-quality product. It has a good form-holding ability, has a pleasant brown colour with a chocolate shade, with a glossy surface. The developed product has a pleasant spicy taste. The quality indicators of spiral chips from batata tubers were also studied. It was revealed that the number of broken products is zero; the colour of the slices is from light yellow to light brown, the taste is piquant, characteristic for batata and used seasonings. Consumer properties of croquettes made from batata with cranberry filling were studied and it was established that croquettes correspond to a high-quality product. Developed methods for the production of culinary products "Batata Croquettes With Cranberries", marmalade made with use of yacon flour, food spiral-shaped chips from batata tubers make it possible to obtain finished products containing a functional ingredient and having high taste and consumer properties.

1. Dzantieva, L.B. Bioresursnyj potencial topinambura sorta Interes i batata, introducirovannyh v RSO-Alaniya; avtoreferat diss. kand. biol. nauk, zashchishchena v 2006 g. / L. B. Dzantieva. - Vladikavkaz, 2006.
2. Mal'ceva, T.V. Beta-fruktozidaza drozhzhej Kluyveromyces marxianus Y-303: preparativnoe poluchenie, svojstva i primenenie v biotekhnologii; avtoreferat diss. kand. biol. nauk. - Voronezh, 2003.
3. Parygina, L. A V teplice luchshe / L. Parygina // Priusadebnoe hozyajstvo. - 2001. - S. 19-21.
4. Podobedov, V. I. Yakon - "yabloko planety" / V. I. Podobedov // Moya teplica. - 2001. - № 6.
5. Tomaeva, Z.R. Biologo-hozyajstvennye osobennosti yakona v usloviyah RSO-Alaniya i perspektivy ego ispol'zovaniya; diss. kand. biol. nauk / Z.R. Tomaeva. - Vladikavkaz, 2006. - 141 s.
6. Cugkieva, V. B. Soderzhanie pitatel'nyh veshchestv v biomasse yakona / V.B. Cugkieva, D.T. Gulueva // Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta. - Vladikavkaz. - 2011. - T. 48. - Ch. 1. - S. 117-118.
7. Dzantieva, L.B. Sposob proizvodstva pishchevyh spiralevidnyh chipsov iz klubnej batata / L.B. Dzantieva, A. M. Hoziev, Z.K. Hurumova // Patent RF № 2631393.
8. Dzantieva, L.B. Sposob proizvodstva marmelada s ispol'zovaniem muki yakona / L.B. Dzantieva, S.T. Dzobelova, A.N. Kaboeva // Patent RF № 2649987.
9. Dzantieva, L.B. Sposob proizvodstva kulinarnogo izdeliya "Krokety iz batata s klyukvoj" / L.B. Dzantieva [i dr.] // Patent RF № 2619594.
Dzantieva Larisa Batirbekovna, Candidate of Biological Sciences,
Tsugkieva Valentina Batyrbekovna, Doctor of Agricultural Sciences, Professor,
Albegov Roman Borisovich, Doctor of Biological Sciences
Gorsky State Agrarian University,
37, Kirova str., Vladikavkaz, the Republic of North Ossetia-Alania, 362040, This email address is being protected from spambots. You need JavaScript enabled to view it.
Tsugkiev Boris Georgievich, Doctor of Agricultural Sciences, Professor
Abaev Alan Anzorovich, Doctor of Agricultural Sciences
North-Caucasus Research Institute of Mountain and Submountain Agriculture - the branch of Vladikavkaz Scientific Centre of the Russian Academy of Science,
1, Williams str., Mikhailovsky Village, Prigorodny District, Vladikavkaz, the Republic of North Ossetia-Alania, 363110, This email address is being protected from spambots. You need JavaScript enabled to view it.

Butova S.N., Muzyka M.Yu., Krasnova Yu.V., Volnova E.R.The creation of pectin whey gels based on hydrolyzed milk whey and biopectin from vegetable raw materials

P. 14-18 Key words
beta-galactosidase, milk whey, hydrolysis, biopectin, pectin-whey gel

Currently, there is a pressing issue of provision of healthy and therapeutic food for the Russian population. These products include low-calorie dairy products, which is particularly needed for people with lactose intolerance. The removal of lactose from milk through physical techniques leads to the loss of vitamins and minerals. In this regard, enzymatic degradation of lactose is a way forward in the production of dairy products, which helps to retain all the nutritional value. Whey, a by-product of the dairy industry high in nutritional and biological value, takes a special place among different types of raw milk. Whey is of limited use by the dairy industry, so finding a new way to process it is relevant. One of the perspectives for development is the creation of structured products based on whey with the addition of gelling agents. The present scientific article will focus on the development of whey gels with the addition of pectin extracted through enzymatic method. The optimal parameters of the hydrolysis of whey by beta-galactosidase enzyme (producer - Zygofabospora marxiana BKM-848 yeasts) were determined during this work: рН = 6,12, temperature - 45 °С, duration - 3 hours, biopectin concentration - 0,4 %. The fact that gelation in whey systems depends on different factors has been established: mass fraction and type of gelling agent, pH, mass fraction of sucrose. As an outcome of all tests, the best sample of biopectin was pectin from citrus materials. Pectin-whey gel was extracted that can be used as a basis for producing healthy and therapeutic dairy products.

1. Zyabrev, A.F. Pererabotka syvorotki - put' k sozdaniyu effektivnogo molochnogo proizvodstva / A. F. Zyabrev [i dr.] // Pererabotka moloka. - 2011. - № 8 (142). - S. 10-11.
2. Dymar, O.V. Pererabotka molochnoj syvorotki v Belorussii / O.V. Dymar // Pererabotka moloka. - 2011. - № 8 (142). - S. 12-15.
3. Volodin, D.N. Pererabotka molochnoj syvorotki: ponyatnaya strategiya, real'nye tekhnologii, adekvatnye investicii, vostrebovannye produkty / D.N. Volodin [i dr.] // Molochnaya promyshlennost'. - 2015. - № 5. - S. 36-41.
4. Shchetinin, M.P. Proizvodstvo i pererabotka molochnoj syvorotki v Rossii i Altajskom krae / M.P. Shchetinin, A.S. Dorohova // Polzunovskij vestnik. - 2013. - № 4. - S. 80-84.
5. Byvalec, O.A. Osobennosti effektivnogo polucheniya pektina iz sveklovichnogo zhoma i vozmozhnost' ego primeneniya v molochnoj promyshlennosti / O.A. Byvalec, E.Yu. Potreba, I.Yu. Shatalov // Izvestiya Yugo-Zapadnogo gosudarstvennogo universiteta. Seriya: Fizika i himiya. - 2014. - № 1. - S. 81-83.
6. Zidihanova, L.F. Pektin-polimer prirodnogo proiskhozhdeniya / L.F. Zidihanova, [i dr.] // Doklady Bashkirskogo universiteta. - T. 3. - № 6. - 2018. - S. 608-614
7. Inyukina, T.A. Konstruirovanie napitkov dlya lechebno-profilakticheskogo pitaniya rabotnikov / T.A. Inyukina, S.S. Gorb, G.G. Klasner // Mezhdunarodnyj zhurnal gumanitarnyh i estestvennyh nauk. - 2016. - T. 3. - № 1. - S. 201-209.
8. Hrundin, D.V. Nekotorye aspekty primeneniya pektinovyh veshchestv v tekhnologii pishchevyh proizvodstv / D. V. Hrundin // Vestnik tekhnologicheskogo universiteta. - 2015. - T. 18. - № 24. - C. 53-56.
9. Orlova, T.A. Sovremennye napravle-niya proizvodstva funkcional'nyh molochnyh napitkov na osnove syvorotki i rastitel'nyh komponentov / T.A. Orlova [i dr.] // Sovremennye aspekty proizvodstva i pererabotki sel'skohozyajstvennoj produkcii (sbornik statej po materialam III nauchno-prakticheskoj konferencii studentov, aspirantov i molodyh uchenyh, posvyashchennoj 95 letiyu Kubanskogo gosudarstvennogo agrarnogo universiteta). - 2017. - S. 191-195.
Butova Svetlana Nikolaevna, Doctor of Biological Sciences, Professor,
Muzyka Maxim Yurievich,
Krasnova Yulia Valerievna,
Volnova Ekaterina Romanovna
Moscow State University of Food Production
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Omarov M.M., Umarova Yu.A., Halimbekova A.M., Abdulkhalikov Z.A., Khaitmazova D.R.The technology of obtaining environmentally friendly dietary blended juice from vegetables and nettle for non-pharmacological treatment of diseases of internal organs and improving immunity

P. 19-21 Key words
cabbage, beet, carrot, tomatoes, nettle, dietary product, freezing, lyophilization

The results of studies on obtaining dietary blended juice from vegetables and nettle by the method of freeze drying for enhancing immunity and treating various diseases of internal organs in a non-drug way are presented. A flow chart for the production of blended juice from cabbage, beet, carrot, tomato and nettle has been developed. Raw materials after delivery, acceptance and storage, subjected to sorting, inspection, washing, cleaning, cutting, crushing, pressing, straining, blending, freezing and freeze-drying. The output of fresh juices is (in %): cabbage - 60, carrot - 55, beet - 58, tomato - 70 and nettle-48. The content of dry substances are respectively (%): 9; ten; 12; 6; and 6, and in blended juice of 8.2 %. For high-quality preservation of nettle before processing vegetables (cabbage, carrots, beets and tomatoes) used MHS (modified gaseous medium). For this nettle after inspection, sorting, placed in boxes (trays) of 2-3 kg, closed with plastic wrap, leaving 2-3 holes for minor air exchange and prevent moisture condensation on raw materials. The boxes (trays) were set in the refrigerator at a temperature of 3±1 °С. By slowing down the process of respiration, the MHC is established over the raw ±material: the oxygen concentration decreases to 16 %, and carbon dioxide increases to 5 %. In MGS nettle losses due to evaporation of moisture amounted to 1 %, and when stored without MGS 5-6 %; loss of raw materials from damage and decay was also less than in normal storage conditions 3-4 times. The duration of freeze drying of blended juice in LSS-3 is 500 ± 20 min. The main quality indicators of the product after drying change slightly. The resulting blended juice is recommended for non-pharmacological treatment of diseases of the gastrointestinal tract, liver, kidney, anemia, atherosclerosis, obesity and for improving immunity 1 tsp. 0.5 cups of boiled water 3 times a day 20 minutes before meals for 4-8 weeks.

1. Jenciklopedija narodnyh metodov lechenija [Encyclopedia of folk treatment]. - SPb: SPIKS, 1994-357s.
2. Omarov, M.M. Tehnologija proizvodstva dieticheskih (lechebnyh) produktov iz plodo-ovoshhnogo i lekarstvennogo syr'ja Dagestana (monografija) [Technology of production of dietary (medicinal) products from fruit and vegetable and medicinal raw materials of Dagestan] - Mahachkala: DGTU, 2010-179s.
3. Omarov,M.M. Proizvodstvo kupazhi-rovannogo dieticheskogo soka iz ovoshhej i dikorastushhego syr'ja dlja povyshenija immuniteta [Production of blended diet juice from vegetables and wild-growing raw materials to enhance immunity] / M.M. Omarov, Z. A. Abdulhalikov / Pivo i napitki. - 2016. - № 4.
4. Omarov, M.M. Issledovanie processov poluchenija suhogo soka belokochannoj kapusty metodom sublimacionnoj sushki: diss. kand. tehn. Nauk [The study of the processes of obtaining dry juice of white cabbage by the method of freezedrying] / M.M. Omarov. - Odessa, 1981.
5. Omarov, M.M. Tehnologija proizvodstva kupazhirovannogo dieticheskogo soka iz ovoshhej [Technology of production of blended diet juice from vegetables] / ?M.M. Omarov, M.N. Islamov, Z. A. Abdulhalikov / Pivo i napitki. - 2011. - № 4.
6. Sbornik tehnologicheskih instrukcij po proizvodstvu konservov. [Collection of technological instructions for the production of canned food.] T. 1. - M.: Pishhevaja promyshlennost', 1991. - 431 s.
Omarov Magomed Manguevich, Candidate of Technical Sciences, Professor,
Umarova Yulduz Abdulkadyrovna, Candidate of Chemical Sciences,
Halimbekova Aida Murtuzalievna, Candidate of Biological Sciences
Dagestan State Institute of National Economy,
5, D. Atayeva str., Makhachkala, Republic of Dagestan, 367008, 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.
Abdulkhalikov Zaurbek Abdulvagabovich, Candidate of Technical Sciences,
Khaytmazova Darbandi Ramazanovna, graduate student
Dagestan State Technical University,
70, I. Shamilya avenue, Makhachkala, Republic of Dagestan, 367026, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Frolova N.A., Reznichenko I.Yu.Iris technology development high biological value for school-age children

P. 22-25 Key words
iris, natural raw materials, juice, viburnum berries, blueberry berries, maple syrup

The introduction of synthetic dyes and flavors, one way or another, affects the health of children of both preschool and school age and is associated with the manifestation of an allergic reaction of various etiologies. The concept of consuming natural foods in children has a priority direction and the desire of parents to implement it, even taking into account the large price range. The article proposes the use of natural recipe components, which is expressed in replacing synthetic additives with natural raw materials in the form of juice and phytopowder of viburnum and blueberry berries to increase the biological value of products, as well as the complete elimination of sugar from the formulation and the use of maple syrup instead. A general scheme for obtaining juices and phytopowder from viburnum berries (Viburnum opulus L.) and blueberries (Vacc?nium uligin?sum) is proposed. It is characterized in that the pulp remaining after extracting the juice is further dried and crushed, resulting in phytopowder, which is additionally introduced into the iris to enrich biologically active substances. The technology of toffee of high biological value for school-age children in this case involves the replacement of granulated sugar with maple syrup, which has a predominantly sweet taste. To maximize the preservation of all physiologically valuable ingredients, the introduction of juice and phytopowder from viburnum and blueberry berries is carried out after cooling the toffee mass to 88...85 °С, according to the recipe. In the course of the research, it was established that when 30 g of iris of increased biological value is consumed, the average daily need for elements such as ascorbic acid, beta-carotene, dietary fiber, potassium, magnesium, iron will occur by 23.6 %, 5.8 %, 13.5 %, 11.2 %, 22.2 %, 28.4 %, respectively.

1. Reznichenko, I.Yu. Razrabotka diabeticheskih konditerskih izdelij / I.Yu. Reznichenko // Pishchevaya promyshlennost'. - 2008. - № 7. - S. 58.
2. Reznichenko, I.Yu. Sovershenstvovanie assortimenta kon-diterskih izdelij specializirovannogo naznacheniya / I.Yu. Reznichenko, N.N. Zorkina, E.Yu. Egorova // Polzunovskij vestnik. - № 2. - 2016. - S. 4-7.
3. Reznichenko, I.Yu. Pishchevye koncentraty i saharistye konditerskie izdeliya special'nogo naznacheniya: novye receptury, tekhnologii, harakteristika potrebitel'skih svojstv / I.Yu. Rez-nichenko. - Kemerovo: KemTIPP, 2006. - 203 s.
4. Frolova, N.A. Optimizaciya receptury marmelada za schet vvedeniya plodovo-yagodnogo syr'ya Amurskoj oblasti?/ N.A. Frolova // Vestnik Kamchatskogo gosudarstvennogo tekhnicheskogo universiteta. - 2018. № 45. - S. 58-65.
5. Babij, N.V. Opredelenie optimal'nyh parametrov obrabotki yagodnogo syr'ya dlya proizvodstva sokosoderzhashchih napitkov / N.V. Babij, V.A. Pomozova, N.N. Stepakova // Vestnik sovremennyh issledovanij. - № 8. - 2017. - S. 24-31.
6. Sulaiman, M. An overview of natural plant antioxidants: analysis and evaluation / M. Sulaiman, T.H. Ibiyeye, B.M. Abubakar // African Journal of Microbiology Research. - 2013. - 1 (4). - P. 64-72.
7. Namiesnik, J. Antioxidant activities and bioactive components in some berries / ?J. Namiesnik [et al.] // European Food Research and Technology. - 2013. - № 5. - P. 819-829.
8. TR TS 021 / 2011. Tekhnicheskiy reglament Tamozhennogo soyuza "O bezopasnosti pishchevoy produktsii" [TR CU 021 / 2011. Technical Regulations of the Customs Union "On the safety of food production"]. Moscow, 2011. - 234 p.
9. Ahmetzyanova, A.M. Poluchenie soka dikorastushchih yagod metodom pryamogo otzhima / A. M. Ahmetzyanova // Pishchevaya promyshlennost'. - 2008. - № 3. - S. 58-59.
10. GOST 6478-2014 Iris. Obshchie tekhnicheskie usloviya. - M.: Standartinform, 2014. - 10 s.
11. Normy fiziologicheskih potrebnostej v energii i pishchevyh veshchestvah dlya razlichnyh grupp naseleniya Rossijskoj Federacii. Metodicheskie rekomendacii. - M.: Federal'nyj centr gigieny i epidemiologii Rospotrebnadzora, 2009. - 36 s.
Frolova Nina Anatolyevna, Candidate of Technical Sciences
Amur State University,
21, Ignatyevskoe highway, Blagoveschensk, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.
Reznichenko Irina Yuryevna, Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya str., Kemerovo, 650043, This email address is being protected from spambots. You need JavaScript enabled to view it.

Zubtsova Yu.I., Yakunina E.S. Sokolova O.A., Shcherbakova I.G., Pavlov A.N., Hayrullin M.F.Development of a scientifically based recipe for a bakery product enriched with natural ingredients for children and adolescents

P. 26-29 Key words
healthy nutrition, micronutrients, functional product, fortifier, diet

The modern model of healthy nutrition is based on products derived from grains, cereals and flour. Bakery products, the nutritional value of which is of paramount importance, have been and remain one of the main food products for the population. The lack of micronutrients in the human body has negative health effects. A complete balanced diet is the basis for shaping the health of children and adolescents, which is a necessary condition for normal physical and psychological development and successful learning. Baby food diets are characterized by a deficiency of such substances as proteins, polyunsaturated fatty acids, dietary fiber, minerals, and vitamins. In connection with this problem, a technology has been developed for the production of a new type of functional bakery product adapted to the needs of the growing organism of children and adolescents in nutrients. Organoleptic indicators, chemical composition and microbiological safety indicators, functional and technological properties of the Mobi-Lux Universal complex food fortifier were studied. The dependence of the structural-mechanical and physico-chemical properties of the dough on the amount of food supplement is analyzed. The influence of the food supplement on the properties of the finished bakery products is investigated. An analysis of the organoleptic properties, chemical composition, nutritional and energy value of the developed product is presented in comparison with the control sample that does not contain a fortifier. The optimal amount of Mobi-Lux Universal food fortifier was determined, which is 5 % by weight of flour. The recipe and the technical and technological map of the bakery product "Enriched sandwich bread" has been developed, the introduction of which in the diet allows to replace the shortage of missing components in order to strengthen the protective forces of the child's body.

1. Ottavej, P.B. Obogashchenie pishchevyh produktov i biologicheski aktivnye dobavki: tekhnologiya, bezopasnost' i normativnaya baza / P.B. Ottavej, per. s angl. I. S. Gorozhankinoj. - SPb.: Professiya, 2010. - 380 s.
2. Rybchinskaya, V.S. Aspekty sozdaniya funkcional'nyh produktov na osnove zlakovoj kul'tury - polby / V.S. Rybchinskaya, E.S. Yakunina, S.V. Kolobov // Tovaroved prodovol'stvennyh tovarov. - 2017. - № 10. - S. 22-24
3. Rybchinskaya, V.S. Izuchenie pokazatelej aktivnosti vody rastitel'nyh komponentov v proizvodstve muchnyh konditerskih polufabrikatov / V.S. Rybchinskaya, E. S. Yakunina, S. V. Kolobov // Tovaroved prodovol'stvennyh tovarov. - 2017. - № 12. - S. 6-9.
4. Shcherbakova, I.G. Issledovanie vliyaniya muki iz yagod dikorastushchej cheremuhi na kachestvo i skorost' cherstveniya hlebobulochnyh izdelij / I.G. Shcherbakova, Yu.I. Zubcova // Potrebitel'skij rynok Evrazii: sovremennoe sostoyanie, teoriya i praktika v usloviyah Evrazijskogo ekonomicheskogo soyuza i VTO (sbornik statej III Mezhdunarodnoj nauchno-prakticheskoj konferencii). - 2015. - S. 178-181.
5. Pavlov, A.N. Fiziko-himicheskie i kolloidno-himicheskie osnovy pishchevyh tekhnologij. Uchebnoe posobie dlya studentov tekhnologicheskih napravlenij podgotovki vsekh form obucheniya. - M.: MGUTU, 2015. - 58 s.
6. Kulikov, Yu.I. Vliyanie tekhnologicheskih faktorov na funkcional'no-tekhnologicheskie svojstva obogatitelya pishchevyh produktov "Mobi-Lyuks Universal" / Yu.I. Kulikov, V.I. Korenovskaya // Bioraznoobrazie, bioresursy, voprosy himii, biotekhnologii i zdorov'e naseleniya Severo-Kavkazskogo regiona. - 2017. - S. 39-42.
7. Baulina T.V. Vozmozhnosti ispol'zovaniya beta-karotina v konditerskom proizvodstve / T.V. Baulina, I.G. Shcherbakova, Yu.I. Zubcova // Nauchnoe obespechenie razvitiya obshchestvennogo pitaniya i pishchevoj promyshlennosti. - 2015. - S. 195-202.
8. Shaltumaev, T.Sh. Novye tekhnologii proizvodstva keksovoj produkcii / T. Sh. Shaltumaev, M.P. Mogil'nyj. - M.: DeLi plyus. - 2014. - 175 s.
9. Rukovodstvo po metodam analiza kachestva i bezopasnosti pishchevyh produktov / Rossijskaya akademiya medicinskih nauk, Institut pitaniya; pod red. professorov chl. kor. MAI I. M. Skurihina, akad. V. A. Tutel'yana. - M.: Brandes. Medicina, 1998. - 341 s.
10. Sharova T.N. Ispol'zovanie L-karnitina v detskom pitanii / T.N. Sharova [i dr.] // Nauka - glavnyj faktor innovacionnogo proryva v pishchevoj promyshlennosti (sbornik materialov yubilejnogo foruma, posvyashchennogo 85 letiyu so dnya osnovaniya Nauchno-issledovatel'skogo instituta hlebopekarnoj promyshlennosti). - 2017. - S. 205-208.
Zubtsova Yulia Igorevna, Candidate of Chemical Sciences,
Yakunina Elena Sergeevna, Candidate of Technical Sciences,
Sokolova Olga Andreevna, Candidate of Chemical Sciences,
Sherbakova Irina Germanovna, Candidate of Technical Sciences,
Pavlov Andrey Nikolaevich,
Hayrullin Marx Faritivich,
Moscow State University of Technology and Management after K. G. Razumovsky (First Cossack University),
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Antioxidants in sports nutrition. Part II

P. 30-34 Key words
sports nutrition, antioxidants, coenzyme Q10, resveratrol, quercetin, green tea extract, lycopene

In the second part of this article, the consideration of antioxidants nowadays used in sports nutrition products is continued. Along with vitamin E, coenzyme Q10 is one of the antioxidants that is soluble in fatty environments. By their structure, these compounds are quite close to each other and are part of the cell membranes. Because of this, they have a specific ability to protect these sensitive cellular structures from the negative effects of free radicals. The explanation of the "French" paradox is considered, when the consumption of a large amount of saturated fats by the inhabitants of France does not lead to an increase in their cardiovascular diseases. The reason for this phenomenon may be due to the effect on the body contained in the red French wines antioxidant - resveratrol. It was analyzed the antioxidant effect of quercetin, a compound belonging to the group of plant flavonoids. The role of epigallocatechin gallate (EGCG) in the formation of the antioxidant properties of green tea extract is shown. The article discusses the effect of plant pigment - lycopene on reducing oxidative stress and ensuring the protection of human genetic information after intense physical exertion. The main characteristics of the new sports nutrition product "OMEGA-3 + lycopene", developed by GEON company was analyzed. It contains, among other things, lycopene, eicosapentadiene and of hexoxydienic acid. This product is designed to provide complex protection of the body of athletes. As a promising direction for the development of the use of antioxidants in the composition of sports nutrition products, the suggestion of usage live probiotic microorganisms for this purpose is noted.

1. Dietmar A. Ubiquinol supplementation enhances peak power production in trained athletes: a double-blind, placebo controlled study / A. Dietmar, M.E. Schmidt, S.C. Siebrecht? // ?Journal of the International Society of Sports Nutrition. - 2013. - v. 10:24 (8pp.).
2. Cooke M. Effects of acute and 14 day coenzyme Q10 supplementation on exercise performance in both trained and untrained individuals / M. Cooke, M. Iosia, T. Buford et al // Journal of the International Society of Sports Nutrition. - 2008 5:8 (14 pp.)
3. Gulcin I. Antioxidant properties of resve-ratrol: A structure - activity insight / Innovative Food Science & Emerging Technologies. - 2010. - v. 11. - № 1. - pp. 210-218.
4. De la Lastra CA, Villegas I. Resveratrol as an antioxidant and pro-oxidant agent: mechanisms and clinical implications / C. A. Lastra, I. Villega // Biochemical Society Transactions. - 2007. - v. 35. - № 5. - pp. 1156-1160.
5. Udani J.K. BounceBack™ capsules for reduction of DOMS after eccentric exercise: a randomized, double-blind, placebo-controlled, crossover pilot study / J. K. Udani, B.B Singh, V.J Singh et al // Journal of the International Society of Sports Nutrition. - 2009. - v. 6:14 (6 pp.).
6. Garelnabi M. Quercetin intake with exercise modulates lipoprotein metabolism and reduces atherosclerosis plaque formation / M. Garelnabi, H. Mahini, T Wilson // Journal of the International Society of Sports Nutrition. - 2014. - v. 11:22 (8 pp.).
7. Foresrer S. Antioxidant effects of green tea / Forester S., J.D. Lambert // Molecular Nutrition & Food Research. - 2011. - v. 55. - № 6. - pp. 844-854.
8. Sies H. Lycopene: antioxidant and biological effects and its bioavailability in the human / H. Sies, W. Stahl // Proccedings of the Society for Experimental Biology and Medicine. - 1998. - v. 218. - № 2. - pp. 121-124.
9. Ramaswamy L. Effect of supplementation of tomato juice on the oxidative stress of selected athletes / L. Ramaswamy, K. Indirani //Journal of the International Society of Sports Nutrition 2011, 8 (Suppl 1). - p. 21.
10. Bloomer R., Effect of eicosapentaenoic and docosahexaenoic acid on resting and exercise-induced inflammation and oxidative stress / R. Bloomer, D. Larson, A. Galpin et al // Journal of the International Society of Sports Nutrition. - 2009. - v. 6 (Suppl 1). - p. 3.
11. Lamprecht M. Probiotic supplementation affects markers of intestinal barrier, oxi-dation, and inflammation in trained men; a randomized, double-blinded, placebo-controlled trial / M. Lamprecht, S. Bogner, G. Schippinger et al // Journal of the International Society of Sports Nutrition. - 2012. - v. 9: 45 (13 pp.).
Shterman Sergey Valeryevich, Doctor of Technical Sciences,
Sidorenko Michail Uriyevich, Doctor of Technical Sciences
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 Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080.
Sidorenko Yuriy Ilyich, Doctor of Technical Sciences, Professor
Moscow state university of technology and management after K. G. Razumovsky (FСU),
73, Zemlynoy val str., Moscow, 129004, This email address is being protected from spambots. You need JavaScript enabled to view it.


Nuraliev S.U.Food security and trade and economic policy

P. 36-39 Key words
sales channels, competition and monopolization, wholesale and retail trade, food security, food, trade and economic policy

The article deals with the development of the wholesale and retail trade with food products, the problems of monopolization of distribution channels and the development of fair competition, improvement of Federal legislation and state trade and economic policy to solve the problem of guaranteed sales of domestic producers in the domestic market at a fair price and ensure food security of the country. Particular attention in the abstract is paid to the development of fair competition between different sales channels, evaluated the situation in the field of food circulation in the Russian Federation, identified specific problems caused by the imperfection of Federal legislation and state programs, proposed specific measures to improve trade and economic policy to solve the problem of sales and development of the food market in the conditions of economic and political instability in the foreign market.

1. Ambicii i real'nost'. Mesto Rossii v mirovyh rejtingah. // Profil'. - 2016. - № 21. (955) - S. 10-11.
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3. Kiselev, S.V. Sel'skaja jekonomika: uchebnik / pod red. prof. S.V. Kiseleva. - M.: INFRA-M, 2010. - 572 s.
4. Nuraliev, S.U. Torgovo-jekonomicheskaja politika i problemy importozameshhenija na prodovol'stvennom rynke / S. U. Nuraliev // Jekonomika sel'skohozjajstvennyh i pererabatyvajushhih predprijatij. - 2018. - № 1. - S. 2-5.
5. Nuraliev, S.U. Mezhdunarodnaja torgovlja: uchebnik / S. U. Nuraliev. - M.: INFRA-M, 2018. - 307 s.
6. Nuraliev, S.U. Jekonomika / S.U. Nuraliev. - M.: INFRA-M, 2019. - 363 s.
7. Nuraliev, S?.U. Konkurentosposobnost' otechestvennogo prodovol'stvija v uslovijah monopolizacii kanalov sbyta / S.U. Nuraliev // Pishhevaja promyshlennost'. - 2018. - № 2. - S. 8-11.
8. Nuraliev, S.U. Jekonomicheskaja politika i ee rol' v povyshenii konkurentosposobnosti produkcii APK / S.U. Nuraliev // Jekonomika sel'skohozjajstvennyh i pererabatyvajushhih predprijatij. - 2018. - № 5. - S. 8-10.
9. Rossija v cifrah 2017: kratkij statisticheskij sbornik / Rosstat. - M., 2018. - 522 s.
Nuraliev Siragudin Urtzmievich, Doctor of Economic Sciences, Professor
Union of Russian markets,
14, Voloshina str., Mytischi, Moscow region, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kolonchin, K.V.Scientific basis for the formation of pricing policy in the market of fish products. Part II

P. 40-44 Key words
diversification of the fish products market, imperative, obtaining maximum profit, expanded reproduction, export development, price policy

Prices are a kind of indicators that send the necessary information to market participants about the level of supply and demand, creating conditions for observing a certain balanced equilibrium so that both product producers and consumers meet their interests and economic losses are minimized. The pricing policy of the domestic market, due to the wide species composition of fish, will not have a common format, and market segmentation by product will have a wide price range. And at the same time, the main types of fish products that dominate the market in accordance with the established quotas for catching aquatic biological resources, it is necessary, taking into account the low demand, to build certain price targets that do not allow unreasonably to inflate prices for fish products. The 21st century that has stepped in has strengthened international interdependence, the channels of international trade have expanded considerably, there is an increase in foreign direct investment and financial capital flows - all of these are characteristic features of the modern world economy. Today, it is actively developing and introducing digital technologies, robotization of many spheres of activity, which, in the opinion of prominent economists, will lead to an increase in labor productivity and a decrease in employment, and accordingly the pricing policy in global food markets will be adjusted accordingly.

1. Smit, A. Issledovanija o prirode i prichinah bogatstva narodov / A. Smit. - M.: Jeksmo, 2007.
2. Rikardo, D. Nachala politicheskoj jekonomii i nalogovogo oblozhenija /D. Rikardo. Izbrannoe. - M.: Jeksmo, 2007.
3. Grejf, A. Instituty i put' k sovremennoj jekonomike. Uroki srednevekovoj torgovli / A. Grejf. - M.: Izdatel'skij dom Vysshej shkoly jekonomiki, 2018.
4. Adzhemoglu, D. Pochemu odni strany bogatye, a drugie bednye / D. Adzhemoglu, D.A. Robinson - M.: AST, 2018.
5. Helpman, Je. Ponimanie mirovoj torgovli / Je. Helpman - M.: Izdatel'stvo instituta Gajdara, 2017.
6. Mizes, fon L. Teorija jekonomicheskogo cikla / L. fon Mizes - Moskva - Cheljabinsk: Socium, 2018.
7. Glaz'ev, S.Ju. Sozdanie sistemy upravlenija razvitiem jekonomiki na osnove nauchnyh znanij o zakonomernostjah ee razvitija / S.Ju. Glaz'ev // Razvitie i jekonomika. - 2018. - № 19.
8. Ovcharova, L. Razvitie adresnoj social'noj podderzhki nuzhdajushhihsja v Rossii: bar'ery i vozmozhnosti / L. Ovcharova, E. Gorina // Voprosy jekonomiki. - 2017. - № 3.
9. Medvedev, D.A. Rossija 2024: Strategija social'no-jekonomicheskogo razvitija / D. A. Medvedev // Voprosy jekonomiki. - 2018. - № 10.
10. Papcov, A.G. Uchastie Rossii v reshenii global'noj prodovol'stvennoj problemy / A.G. Papcov // Jekonomika, trud, upravlenie. - 2018. - № 10.
11. Heksher, Je. Vlijanie vneshnej torgovli na raspredelenie dohoda / Je. Heksher // Vehi jekonomicheskoj mysli (t. 6). Mezhdunarodnaja jekonomika, pod red. A. P. Kireeva. - M.: TEIS, 2006. - C. 154-173. ISBN 5-7598-0439-1
12. Bodrunov, S.D. Noonomika // S.D. Bodrunov. - M.: Kul'turnaja revoljucija. - 2018. - 432 s. ISBN978-5-6040343-1-6
13. Statisticheskij sbornik. - M.: Rosstat, 2018.
14. http://www.fishnotice.com/prices/vladivostok
15. This email address is being protected from spambots. You need JavaScript enabled to view it.
16. fishnews.ru
Kolonchin Kirill Viktorovich, Candidate of Economic Sciences
All-Union Scientific-Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.

Shkolnikova M.N., Chugunova O.V., Lazarev V.A., Karkh D.A.Consumer preferences of the population as basic information with increasing nutritional value confectionery

P. 45-49 Key words
innovative developments, confectionery, functional ingredients, consumer preferences

In terms of implementation of the policy of import substitution is of particular importance innovative activity of the food industry, the specifics of which is that the bulk of the output is designed for domestic consumption and is limited by demand, determined by rational norms of food consumption. In this regard, the industry should plan to produce enough different types of products to ensure the physical accessibility of all social strata of society to food. This requires constant work to improve the formulations, technological methods of production, methods of packaging and delivery to the consumer, while maintaining in the process of product distribution of all consumer advantages, including freshness. Of course, the decision about the feasibility of making products of food additives, including functional purpose, to be taken by the specialists of the manufacturer. However, the study of consumer preferences and awareness allows manufacturers to adjust the fundamental consumer properties of food-functional, organoleptic and persistence. At the same time, the last consumer perceives as the shelf life of the product, preferring the freshest. In this regard, in order to obtain and analyze the results presented in the work, the aim of the study is to study the awareness of consumers about the impact of the shelf life of pastille products on their organoleptic properties and the potential demand for marshmallows, which include a functional food ingredient and a structure-forming agent having a moisture-retaining ability, pectin from local fruit and berry raw materials.

1. Stepanov, A.A. Znanija, informacija i tvorchestvo kak strategicheskij resurs razvitija v innovacionnoj jekonomike / A.A. Stepanov, M.V. Savina // Vestnik Akademii. - 2013. - № 1. - S. 47-51.
2. Adyrhaeva, G.D. Innovacionnaja aktivnost' predprijatij pishhevoj promyshlennosti / G.D. Adyrhaeva // Problemy razvitija predprijatij: teorija i praktika. Materialy 13 j Mezhdunarodnoj nauchno-prakticheskoj konferencii. - Samara, 2014. - S. 71-73.
3. Vagin, S.G. Sovremennye tendencii razvitija innovacionnoj dejatel'nosti v Rossii / S.G. Vagin, Ju. P. Zamoshanskaja, E. N. Surovushkina // Vestnik Samarskogo gosudarstvennogo jekonomicheskogo universiteta. - 2015. - № 11 (133). - S. 70-74.
4. Shhutskaja, A.V. Sovremennoe sostojanie innovacionnoj dejatel'nosti predprijatij pishhevoj promyshlennosti Rossii / A.V. Shhutskaja // Ekonomicke trendy. - 2017. - № 2. - S. 45-49.
5. Chugunova, O.V. Innovacionnye napravlenija razvitija sfery obshhestvennogo pitanija / O.V. Chugunova // Nauchnoe obozrenie. Jekonomicheskie nauki. - 2017. - № 3. - S. 29-39.
6. Pimenov, S.V. Innovacionnoe razvitie predprijatij po proizvodstvu produktov pitanija kak sistemnaja problema / S.V. Pimenov // Integral. - 2010. - № 9. - S. 16-18.
7. Bitjuckaja, N.I. Informacionnoe obespechenie innovacionnoj dejatel'nosti / N.I. Bitjuckaja, D. A. Shevchenko // Innovacii v nauke: sbornik statej po materialam LI Mezhdunarodnoj nauchno-prakticheskoj konferencii № 11 (48). Chast' II. - Novosibirsk: SibAK, 2015 [Jelektronnyj resurs]. Rezhim dostupa: URL https: //sibac.info / conf / innovation / li / 43606 (data obrashhenija: 07.09.2018).
8. Wildman Robert, E.C. Handbooks of nutra-ceuticals and functional foods / E.C. Wildman Robert. - London / New York: GRS Press, 2007. - 542 p.
9. Patent RF 2547768. Sposob proizvodstva zefira / Magomedov G.A., Lobosova L.A., Barsukova I. G. Zajavleno 2013158961 / 13, 31.12.2013; opublikovano 10.04.2015. Bjul. № 10.
10. Gubanenko, G.A. Razrabotka i ocenka kachestva drozhzhevogo keksa s pektinom drevesnoj zeleni sosny obyknovennoj / G.A. Gubanenko // Vestnik Krasnojarskogo gosudarstvennogo agrarnogo universiteta. - 2015. - № 7. - S. 38-41.
11. Pushkareva, E. A. Tehnologicheskie aspekty primenenija pektina drevesnoj zeleni sosny obyknovennoj v proizvodstve muchnyh konditerskih izdelij / E.A. Pushkareva [i dr.] // Vestnik Krasnojarskogo gosudarstvennogo agrarnogo universiteta. - 2014. - № 10. - S. 24-29.
12. Lobosova, L. A. Razrabotka tehnologii zefira funkcional'nogo naznachenija na osnove fruktozy: avtoreferat dissertacii na soiskanie uchenoj stepeni kand. tehn. nauk po spec. 05.18.01. - Voronezh, 2007. - 18 s.
13. Magomedov, G.O. Razrabotka tehnologii zefira funkcional'nogo naznachenija / G.O. Magomedov, T.N. Miroshnikova, L.A. Lobosova // Tezisy dokladov V Mezhdunarodnoj nauchnoj konferencii studentov i aspirantov "Tehnika i tehnologija pishhevyh proizvodstv". - Mogilev, Belarus'. - 2006. - S. 74-76.
14. Kulichenko, A.I. Tehnologija proizvodstva konditerskih izdelij s primeneniem pishhevyh volokon / Kulichenko A.I., Mamchenko T.V., Kulichenko S.V. // Molodoj uchenyj. - 2012. - № 10. - S. 424-427.
15. Percevoj, F.V. Vlijanie recepturnyh komponentov na mikroporistuju strukturu pri proizvodstve zefira / F.V. Percevoj, V.A. Zaharenko, P.L. Zhukovskij // Izvestija vuzov. Pishhevaja tehnologija. - 2002. - № 3. - S. 34-37.
16. Aver'janova, E.V. Izuchenie svojstv pektina, poluchennogo iz vtorichnyh syr'evyh resursov jagodnogo syr'ja Altajskogo kraja / E.V. Aver'janova, M.N. Shkol'nikova, I.A. Chaplygina // Vestnik KrasGAU. - 2016. - № 12. - S. 118-127.
17. Platzman, A. Functional foods: figuring out the facts / A. Platzman // Food Product Design. - 1999. - № 9. - P. 32-62.
Shkolnikova Marina Nikolaevna, Doctor of Technical Sciences,
Chugunova Olga Viktorovna, Doctor of Technical Sciences, Professor,
Lazarev Vladimir Alexandrovich, Candidate of Technical Sciences,
Karkh Dmitriy Andreevic, Doctor of Economic Sciences
Ural state University of Economics,
62 / 45, 8 Marta / Narodnoy Voli str., Ekaterinburg, 620144


Rudenko O.S., Savenkova T.V., Svyatoslavova I.M.The role of integration of educational and scientific-research activities in improving the qualification of confectionery specialists

P. 50-53 Key words
higher education, professional education, confectionary industry, scientific research institute, physical-chemical methods of analysis

Over the past decades, training requirements have changed around the world because of profound changes in the professional qualification structure of the workforce. Investments in staff development are much more efficient than investments in new machinery and equipment. Currently expenses of large international companies for corporate training are about 6-7 % of the total staff costs. The trend of growing interest in educational programs is confirmed by the analysis of the results of the participation of the All-Russian Scientific Research Institute of Confectionery Industry (VNIIKP) at international industrial exhibitions of 2017-2018. More than 15 % of visitors of Institute's booth at Modern Bakery Moscow-2018 were interested in educational programs. In the Russian Federation, professional training is carried out at the following levels: vocational secondary education, the university degree and on additional educational programs. Higher educational graduates of program 19.00.00 "Industrial ecology and biotechnology" have a wide range of professional competencies. The close cooperation of VNIIKP with the enterprises of the confectionery industry makes it possible to identify those competencies that are necessary for professionals working in the industry. VNIIKP offers educational PhD program 19.06.01 "Industrial ecology and biotechnology". Over the past 8 years, 8 dissertations have been completed at the Institute of Confectionery Industry, 2 of which were for Doctor of Technical Science. The Institute of Confectionery Industry also offers programs of additional professional education. The programs include both theoretical lectures on the labeling of confectionery products in accordance with the requirements of current legislation, possible problems arising during the production and storage of confectionery products, identification, and practical laboratory classes on physical and chemical methods of analysis. The practical course includes methods for determining of nutritional value, physical-chemical quality, including methods of gas-liquid chromatography for confectionery and raw materials for its production. The unique experience in practice-oriented education gained by the institute allows improving the skills of engineering and scientific personnel, and, undoubtedly, has a good potential for development.

1. Menedzhment: teorija, praktika i mezhdunarodnyj aspekt / pod red. N.Ju. Koninoj. - M.: Aspekt-Press. - 2016. - 392 s.
2. Mondelez International expands its global technical center in Wroclaw, Poland // The Manufacturing Confectioner. - 2019. - Vol. 99. - № 1. - P. 8.
3. Nestle opens product and packaging tech centers // The Manufacturing Confectioner. - 2019. - Vol.99. - № 1. - P. 12.
4. http://fgosvo.ru/uploadfiles/zakony/273_02_2015.pdf
Rudenko Oksana Sergeevna, Candidate of Technical Sciences,
Savenkova Tatiana Valentinovna, Doctor of Technical Sciences, Professor,
Svyatoslavova Irina Michaylovna, Candidate of Technical Sciences
All-Russian Research Institute of the confectionery industry - a branch of Gorbatov Research Center for Food Systems,
20, build. 3, Electrozavodskaya str., Moscow, 3107023, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Khvorova L.S.Features oftechnology forcrystalline beta-glucose

P. 54-57 Key words
beta-glucose, mutarotation, crystallization, solubility

Beta-glucose differs from other types of crystalline glucose specific rotation value, high crystallization temperature and high solubility. The aim of the study was to obtain beta-glucose and to study its properties. The solutions with a concentration of 90 to 94 % DS (dry substance) for studies were obtained by melting hydrate of glucose at a temperature of about 120 °С. From solutions DS 93-94 % with a seed crystal of anhydrous beta-glucose at a temperature of 110…112 °С received seed crystals of beta-glucose. They were used as a seed for testing the technological mode of crystallization of beta-glucose. Solutions with DS 90-91 % were prepared for testing, at a temperature of 108 °С 2 % of the abov-mentioned beta-glucose seed crystals were introduced into them, which met the complete need for crystallization centers. Then they stepped up when boiling the solution in a gradual decrease of the boiling temperature to 85 °С for 8 h. The Crystals from the massecuite was isolated by vacuum on Buchner funnel in a thermostat at a temperature of 110 0C. Then dried at the same temperature. The study of the properties of glucose crystals showed: humidity 0.1-0.5 %, specific rotation 24-25° and 19.8-20.1° after recrystallization, which confirmed the belonging of crystals to beta-glucose. The rate of dissolution of crystals in water at a temperature of 20 °С was 50 times higher than the rate of dissolution of hydrated glucose and 10-15 times - anhydrous alfa-glucose.

1. Andreev, N.R. Angidridnaya glyukoza: tekhnologiya proizvodstva i primenenie / N.R. Andreev, L.S. Hvorova // Farmaciya. - 2012. - № 3. - S. 43-45.
2. Kul'nevich, V.G. Monosaharidy - sovremennye dannye o strukture i stereohimii ih molekul / V.G. Kul'nevich // Sorovskij obrazovatel'nyj zhurnal. - 1996. - № 6. - S. 41-50.
3. Kochetkov, N.K. Himiya uglevodov /? N.K. Kochetkov [i dr.]. - M.: Himiya, 1967. - 672 s.
4. Kawamura, T. Verfahren zur Herstellung von kristalliner Wasserfreier beta-Dekstrose. Zayavitel' Tokai Togio Co, Ltd. Patent FRG 1.916.79516.10.69.
5. Ejsinari, M. Sposob polucheniya beta-glyukozy / M. Ejsinari, T. Ejdziro // SPS Interneshnl Ink (SShA). Patent 751 333. Opubl. 23.07.80. Byul. 27.
6. Hvorova, L.S. Matematicheskoe modelirovanie kinetiki kristallizacii glyukozy / L.S. Hvorova, V.A. Kovalenok // Hranenie i pererabotka sel'hozsyr'ya. - 2008. - № 5. - S. 45-48.
7. Ferrier W.G. The structure of beta-d-glucose / W.G. Ferrier // Acta Crystallographica. - 1969. - № 13. - P. 675-679.
8. Lukin, N.D. Tekhnologicheskij kontrol' proizvodstva saharistyh krahmaloproduktov (metodicheskoe posobie) / N.D. Lukin [i dr.]. - M.: Rossel'hozakademiya, 2007. - 262 s.
9. Sposob polucheniya poroshkoobraznoj dekstrozy, sostoyashchej v osnovnom iz angidridnoj beta-glyukozy. Patent FRG 2744099, 78.06.04. Byul. № 14.
Khvorova Lyudmila Stepanovna, Doctor of Technical Sciences
All-Russian Research Institute of Starch Products - the branch of the Federal Research Center of Food Systems V. M. Gorbatov,
11, Nekrasovа str., Kraskovo, Lyubertsy district, Moscow region, 140051, 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.

Abramova I.M., Kalinina A.G., Golovacheva N.E., Morozova S.S., Gallyamova L.P., Gneusheva S.L., Gallyamova A.R., Kaishev V.G.The study of the effect of dihydroquercetin on alcoholic intoxication of alcoholic beverages

P. 58-61 Key words
dihydroquercetin, alcoholic beverages, hepatoprotective properties

In the middle of the twentieth century, a new direction appeared - the theory of free radical destruction of the lipid component of cell membranes through their peroxidation (free radical oxidation of lipids).The possibility of laboratory detection of free radical oxidation products made it possible to substantiate the concept of antioxidants, substances, in particular natural ones, that are capable of regulating peroxidation processes upon entry into a living organism. The search for effective primary and secondary treatment of diseases associated with free radical pathology of biomembranes is highly relevant. One of the natural substances with protector properties is dihydroquercetin, the dominant component of the bioflavonoid complex of dicvertin. Pharmacological studies have shown that dihydroquercetin has not only antioxidant, but also capillary protective properties, combined with anti-inflammatory, gastro-and hepatoprotective, lipid-lowering and diuretic effects. This study was conducted on intoxicating 6 groups of male rats (experimental containing deligitimization, and a control without additives) tincture sweet "Smokelocke cranberry" (18 %) and tincture sweet "blackcurrant Smokelocke" (30%) showed a positive influence of dihydroquercetin on animals. This is confirmed by the results of behavioral tests, fixing the dynamics of body weight, as well as the values of the accumulation of the final products of lipid peroxidation in liver homogenates. When testing animals in the "open field" noted that the time of passive behavior (fading) of animals significantly decreased in the groups receiving drinks enriched with dihydroquercetin. Dihydroquercetin, despite its low content of 0.01% in the composition of the studied alcoholic beverages, exhibits hepatoprotective properties on the basis of which it is possible to consider antioxidants and, in particular dihydroquercetin, as a promising biological additive in the development of formulations of alcoholic beverages.

1. Harman, D. The free - radical theory of aging / D. Harman // Free Radical in Bior. - 1982. - № 5. - P. 256-275.
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3. Butjatjan, N.D. Prirodnye antioksidanty - kak gepatoprotektory / N.D. Butjatjan [i dr.] // Jeksp. i him. farmakologija. - 1999. - T. 62, № 2. - S. 64-57.
4. Shhukina, O.G. Issledovanie processov peroksidacii v organizme zhivotnyh pri peroral'nom vvedenii digidrokvercetina / O.G. Shhukina, G.G. Jushkov, Ju.I. Chernjak // Sibirskij medicinskij zhurnal. - 2008. - № 4. - s. 46-48.
5. Kravchenko, L.V. Vlijanie flavonoidov na rezistentnost' mikrosom k povrezhdajushhemu dejstviju POL in vitro i ex vivo / L.V. Kravchenko, S.V. Morozov, V.A. Tutel'jan // Bjull. jeksp. biol. imediciny. - 2003. - T. 136. - № 12. - s. 648-652.
6. Plotnikov, M.B. Lekarstvennye preparaty na osnove dikvertina / M.B. Plotnikov, N.A. Tjukavkina, T.M. Plotnikova. - Tomsk: Izdatel'stvo Tomskogo universiteta. - 2005. - 228 s.
7. Moiseev, B.C. Alkogol'naja bolezn': patogeneticheskie, diagnosticheskie i klinicheskie aspekty ?/ B.C. Moiseev, P.P. Ogurcov // Terapevticheskij arhiv. - 1997 (69). - No. 12. - C. 5-12.
8. Nuzhnyj, V.P. Metodologicheskie aspekty ocenki toksichnosti spirtosoderzhashhih zhidkostej i alkogol'nyh napitkov / V.P. Nuzhnyj // Toksikologicheskij vestnik. - 1999. - № 4. - s. 2-10.
9. Esterbaner, T. // Biochem. J. 1982. - Vol. 208. - P. 129.
10. Tregubova, I.A. Antioksidanty: sovremennoe sostojanie i perspektivy / I.A. Tregubova, V.A. Kosolapov, A.A. Spasov // Uspehi fiziologicheskih nauk. - 2012. - T. 43. - № 1 - s. 75-94.
Abramova Irina Mikhailovna, Doctor of Technical Sciences,
Kalinina Anna Georgievna, Candidate of Biological Sciences,
Golovacheva Natalia Evgenyevna, Candidate of Technical Sciences,
Morozova Svetlana Semenovna, Candidate of Chemical Sciences,
Gallyamova Lyubov Pavlovna,
Gneusheva Svetlana Leonidovna
All-Russian Research Institute of Food Biotechnology - the branch of the Federal Scientific Center for Nutrition, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033
Gallyamova Anastasia Rinatovna
Federal Scientific and Clinical Center for Specialized Types of Medical Aid and Medical Technologies FMBA,
28, Orekhovsky Boulevard, Moscow, 115682
Kaishev Vladimir Georgievich, Doctor of Economics, Corresponding Member of the Russian Academy of Sciences
Pyatigorsk Dairy Plant,
28, Yermolov str., Pyatigorsk, Stavropol Territory, 357528, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Korneva O.A., Dunets E.G., Rudenko O.V., Polozyuk T.D.Investigation of the viscosity curve of fresh gluten-free dough depending on the concentration of different flour types

P. 62-65 Key words
rice flour, semi-skim soy flour, corn flour, fresh dough, viscosity curve, viscosity dependence coefficients, optimal composition

Various types of raw materials are used to create gluten-free foods, but simply replacing wheat flour with gluten-free one leads to a decrease in consumer properties of the product. The objective of the work is to determine the optimal ratio of recipe components of unleavened dough for flour dishes based on the composition of soybean, corn, rice flour and tapioca starch in order to obtain a product with rheological characteristics close to the reference sample from wheat flour. The work was performed in the laboratory of the Kuban State Technological University. The dynamic viscosity of the test was determined on a Brookfield viscometer. For the design of fresh test recipe, mathematical planning methods of the experiment were used. In order to obtain the reference dependence of viscosity on shear rate, we obtained estimates of the coefficients of the nonlinear model of the equation of communication using the regression analysis methods in the Statistica v6 software. For the studied samples, the equation for the dependence of viscosity was found as a nonlinear multiple regression model. The authors designed graphs of shear rate viscosity versus reference composition. In order to find the optimal ratio of each flour type and tapioca starch in the dough, the methods of mathematical programming were used to maximize the viscosity curve to the reference one. For this purpose, a target function with constraints on shear rate has been compiled. With the help of the software MathCAD v15, the optimum values of the components were found: corn flour - 31.897 %, rice flour - 31.684 %, soybean - 12.334 %, tapioca starch - 24.085 %. The results of the control measurement of the sample viscosity with the optimal composition indicate that the mathematically selected model corresponds to the elastic-viscous plastic properties of this test and the curve is modified depending on the composition of the dry mix of the test. The authors believe that the use of the description of a mathematical model and regression analysis allows to choose the ratio of recipe components in such a way that the resulting product has rheological characteristics close to the reference sample.

1. Matalygina, O.A. Organizaciya pitaniya detej s celiakiej v vozraste ot 1,5 do 17 let (dlya rukovoditelej doshkol'nyh obrazovatel'nyh uchrezhdenij i predpriyatij pitaniya: metodicheskie rekomendacii) / O.A. Matalygina, I.E. Romanovskaya. - SPb.: Izdatel'stvo Soyuza pediatrov Rossii, 2011. - 34 s.
2. Masalova, V.V. Tekhnologicheskie aspekty vybora syr'ya pri proizvodstve bezglyutenovyh zamorozhennyh polufabrikatov v teste / V.V. Masalova, N.P. Oboturova, T. V. Yarosh // Nauka sovremennosti-2015 (sbornik materialov mezhdunarodnoj nauchnoj konferencii). - Kirov, MCNIP, 2015. - S. 118-127.
3. Matveeva, T.V. Muchnye konditerskie izdeliya funkcional'nogo naznacheniya. Nauchnye osnovy, tekhnologii, receptury (monografiya) / T.V. Matveeva, S.Ya. Koryachkina. - Orel: Gosuniversitet - UNPK, 2011. - 358 s.
4. Krahmal tapiokovyj. (http://www.promglobal.ru/himicheskaja-produkcija/pishhevye-dobavki/krahmal-tapiokovyj.html)
5. Krupennikova, V.E. Opredelenie dinamicheskoj vyazkosti na rotacionnom viskozimetre Brookfield RVDV-II+ Pro: metod. ukazanie / V.E. Krupennikova, V.D. Radnaeva, B.B. Tanganov. - Ulan-Ude: VSGTU, 2011. - 48 s.
6. Zdobnov, A.I. Sbornik receptur blyud i kulinarnyh izdelij (dlya predpriyatij obshchestvennogo pitaniya) / A.I. Zdobnov, V.A. Cyganenko. - Kiev: Arij, M.: Lada, 2009. - 680 s.
7. Stukach, O.V. Programmnyj kompleks Statistica v reshenii zadach upravleniya kachestvom (uchebnoe posobie) / O.V. Stukach. - Tomsk: Tomskij politekhnicheskij universitet, 2011. - 163 s.
Korneva Olga Anatolyevna, Candidate of Technical Sciences,
Dunets Elena Georgievna, Candidate of Technical Sciences,
Rudenko Olga Valentinovna, Candidate of Technical Sciences,
Polozyuk Tatyana Dmitrievna
Kuban State Technological University,
2, Moscowskaya str., Krasnodar, Krasnodar region, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Kobelev K.V., Rozina L.I., Letfullina D.R. Technological modes of vinegar obtaining from beer dialysates using acetic bacteria, immobilized on bio-mediator

P. 66-70 Key words
vinegar, beer dialysate, concentrated beer dialysate, acetic acid bacteria, volatile components, organic acids, amino acids, acetic acid bacteria, vinegar, aeration modes, starting concentration of acetic acid, immobilization, cell immobilization methods, bio-carrier

Currently, brewing is one of the developed branches of the food industry of the Russian Federation. Every year the volume of production of non-alcoholic beer increases, which is obtained, as a rule, by dialysis of ordinary beer. Formed in the production dialysate contains ethyl alcohol, which entails the need for its rational use. One of the most effective ways to use dialysates is the production of vinegar. This article is devoted to the development of technological regimes for the vinegar production from beer dialysates using acetic acid bacteria (AAB) immobilized on a bio carrier. The article presents research data on volatile components, organic acids and amino acids of beer dialysates, concentrated to a volume fraction of ethyl alcohol of 9.0 %. Presented data of the studies of vinegar volatile components, organic acids and amino acids, obtained as a result of the AAB beer dialysates biochemical oxidation, immobilized on a bio carrier. The oxidation process was carried out by the method with a movable nozzle, in which the deep method is combined with the use of a special nozzle. The bio-carrier, being suspended in the upper part of the wine material and rotating under the action of air flow, immobilizes AAB on its surface, which significantly increases their physiological activity. Shown the effect of aeration regimes and the starting concentration of acetic acid on the functional activity of those immobilized AAB on the bio-carrier upon receipt of vinegar from beer dialysates, concentrated to a volume fraction of ethyl alcohol of 9.0 %. On the basis of the studies were recommended technological regimes for obtaining vinegar from beer dialysate in oxidizing agents with a movable bio-carrier.

1. Galkina, G.V. Poluchenie pishchevogo uksusa s ispol'zovaniem spirtosoderzhashchih othodov i vtorichnyh resursov / G.V. Galkina [i dr.] // Proizvodstvo spirta i likerovodochnyh izdelij. - 2006. - № 4. - C. 34-35.
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3. Volkova, G.S. Resursosberegayushchaya tekhnologiya proizvodstva uksusa s ispol'zovaniem vtorichnyh resursov spirtovogo proizvodstva / G.S. Volkova, E.V. Kuksova // Proizvodstvo spirta i likerovodochnyh izdelij. - 2011. - № 1. - S. 16-19.
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5. Volkova, G.S. Tekhnologiya proizvodstva spirtovogo uksusa i molochnoj kisloty na osnove pererabotki vtorichnyh syr'evyh resursov / G.S. Volkova [i dr.] // Sbornik materialov V Mezhdunarodnoj nauchno-prakticheskoj konferencii "Innovacionnye pishchevye tekhnologii v oblasti hraneniya i pererabotki sel'skohozyajstvennogo syr'ya: fundamental'nye i prikladnye aspekty". - Krasnodar, 2015. - S. 111-115.
6. Polyakov, V.A. Sovremennye biotekhnologii proizvodstva organicheskih kislot i funkcional'nyh pishchevyh dobavok na ih osnove / V.A. Polyakov [i dr.] // Sbornik tezisov dokladov na yubilejnom Pyatom Moskovskom mezhdunarodnom kongresse "Biotekhnologiya: sostoyanie i perspektivy razvitiya". - M., 2009. - S. 303.
7. Patent RU 2561470 Kl. MPK S12J 1 / 08, (2006.01). Uksus spirtovoj aromatizirovannyj / A.V. Rybak [i dr.]; zayavitel' i patentoobladatel' FGBOU VPO "KubGTU". № 2014123335 / 10. Zayavl. ot 06.06.2014. Opubl. 27.08.2015.
8. Korshik, T.S. Razrabotka i tovarovednaya harakteristika novyh vidov uksusov i bal'zamov s ispol'zovaniem adaptacionnyh dobavok: avtoreferat diss. kand. tekhn. nauk / T.S. Korshik, Orlovskij gosudarstvennyj tekhnicheskij universitet. - Orel, 2007. - 24 s.
9. Panasyuk, A.L. Izmenenie soderzhaniya organicheskih kislot razlichnyh vidov plodovogo syr'ya pri proizvodstve napitkov i vin / A.L. Panasyuk, E.I. Kuz'mina, O.S. Egorova // Pivo i napitki. - 2014. - № 2. - S. 36-38.
10. Panasyuk, A.L. Letuchie vtorichnye produkty brozheniya v vinah iz plodov i yagod / A. L. Panasyuk [i dr.] // Vinodelie i vinogradarstvo. - 2014. - № 4. - S. 20-23.
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15. Patent RU № 2552889 Kl. MPK S12J 1 / 04. Sposob proizvodstva oblepihovogo uksusa / E. S. Batashov, V.P. Sevodin; zayavitel' i patentoobladatel' OOO "Biotekhnologii pererabotki oblepihi". № 2013157234 / 10, zayavl. 23.12.2013, opubl. 21.06.2015. Byul. № 16.
16. Lamberova, A.A. Issledovanie vliyaniya sostava pitatel'noj sredy na effektivnost' rosta i obrazovaniya oblepihovogo pishchevogo uksusa bakteriyami Acetobacter Aceti / A. A. Lamberova, Yu. A. Koshelev, M. E. Lamberova // Polzunovskij vestnik. - 2008. - № 1-2. - S. 78-81.
17. Mueller Catherine, Mueller Barbara (Becer, Konrad Aeschenvorstadt 24 Postfach 3184010 Basel) Vinegar cloudberry. Gloudberry vinegar № 05112903.9, zayavl. 23.12.2005, opubl. 27.06.2007.
18. Ocenka fiziologicheskoj i metabolicheskoj aktivnostej kletok v immobilizovannom sostoyanii [Elektronnyj resurs]. - Rezhim dostupa: http://megapredmet.ru?/1-18686.html
19. Immobilizaciya kletok mikroorganizmov [Elektronnyj resurs]. - Rezhim dostupa: https://www.kazedu.kz/referat/31993/5
20. Skryabin, G.K. Immobilizovannye kletki mikroorganizmov / G.K. Skryabin, K.A. Koshcheenko // Biotekhnologiya. - M.: Nauka, 1984. - S. 70-77.
21. Zvyagincev, N.G. Vzaimodejstvie mikroorganizmov s tverdymi poverhnostyami / N. G. Zvyagincev. - M.: MGU, 1979. - S. 114-142.
22. Belyasova, N.A. Biohimiya i molekulyarnaya biologiya / N. A. Belyasova. - Minsk: BGTU, 2002.
23. Lamberova, A.A. Primenenie nano-adsorbentov v processah polucheniya i ochistki oblepihovogo biohimicheskogo uksusa / A.A. Lamberova, Yu.A. Koshelev, M.E. Lamberova // Polzunovskij vestnik. - 2009. - № 3. - S. 319-323.
24. Rozina, L.I. Ispol'zovanie immo-bilizovannyh UKB v proizvodstve pishchevogo uksusa / L. I. Rozina, L. A. Pelih // Pivo i napitki. - 2018. - № 3. - S. 44-47.
Kobelev Konstantin Viktorovich, Doctor of Technical Sciences,
Rozina Larisa Il'inichna, Candidate of Technical Sciences,
Letfullina Dilyara Ramilievna
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS,
7 Rossolimo str., Moscow, 119021, Russia, 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. ,

Rodriguez V.I., Lapteva E.A., Borisenko E.G.About some regularities of the solid-phase media cultivation of yeast on non-hydrolyzed vegetable raw materials

P. 71-73 Key words
Pichia guilliermondii Я1, Pichia anomala 9a, solid phase, non-hydrolyzed, vegetable raw materials, wheat bran

It is necessary to develop an alternatives technologies for the production of enriched foods at large scale. This article shows the research developed in the Biotechnologys Department of the MGUPP focused in the optimization of the bioconversion of vegetable raw materials using yeasts for its application in the creation of new food products as well feed and soil enrichment media. During the fermentation?s stage in the solid phase, the substrate used were the following: wheat bran, grass flour and wheat straw in Petri dishes with a humidity of approximately 50 %. Genus Pichia anomala 9a (extracted from cow's milk) and Pichia guilliermondii Я1 (extracted from human breast milk) were the yeast used during the investigation. As the basis of a liquid nutrient medium for the cultivation of yeast to enrich the soil with organic matter, a new material was used in the fermentation process: Hogweed Sosnovsky flour (No. 1 of Central Russia) that was previously dried. Yeast culture in solid phase was carried out on both sterile and non-sterile substrates. The evaluation of the growth rate of the yeast in all the cultures was carried out by direct counting of the cells in the Goryaev chamber after serial dilutions. A cheaper and heterogeneous environment, compared to the usual environment of Saburo, produces the best results. This variation of the environment for the productions conditions can be very promising when the need for its production will be a highest level. The greatest interest is the fact that it has a higher productivity from among many yeasts isolated by us on non-sterile substrates. It could have at industrials level a great impact on production costs to diminish them because it makes this technology more feasible.

1. Sushkova, V.I. Bezothodnaya konversiya rastitel'nogo syr'ya v biologicheski aktivnye veshchestva / V.I. Sushkova, G.I. Vorob'eva. - M.: DeLi print, 2008. - 117 c.
2. Hazin, D.A. Proizvodstvo kormovogo mikrobnogo belka i ego ispol'zovanie v kormlenii sel'skohozyajstvennyh zhivotnyh / D.A. Hazin. - M.: Agropromizdat, 1987. - C. 53.
3. Le, Van N'ong. Mikrobiologicheskie i biohimicheskie osnovy tekhnologii v'etnamskih tradicionnyh fermentirovannyh pishchevyh produktov; diss. d-ra tekhn. nauk, MTIPP / Van N'ong Le. - M.: 1981. - 366 s.
4. Gal'o Iban'es Nel'son Kamilo. Mikrobnye fermentirovannye nutrienty na baze tro-picheskogo rastitel'nogo syr'ya / Gal'o Iban'es Nel'son Kamilo // Sbornik materialov konferencij v 15 chastyah. Chast' XII: Obshcheuniversitetskaya nauchnaya konferenciya molodyh uchenyh i specialistov / Otv. red. kand. psih. nauk, docent T. A. Stahi. - M.: IK MGUPP, 2015. - S. 50-53.
5. Gorin, K.V. Razrabotka tekhnologii mikrobnyh nutrientov-biokorrektorov na baze cellyulozosoderzhashchego syr'ya: diss. kand. tekhn. nauk: 05.18.07 / K. V. Gorin. - M., 2011. - 201 s.
6. Chan Van Ti. Razrabotka tekhnologii drozhzhebakterial'nyh funkcional'nyh produktov na baze zernovogo syr'ya; diss. kand. tekhn. nauk: 05.18.07 / Chan Van Ti. - M., 2013. - 210 s.
7. Madzu, O.B. Drozhzhi roda Pichia kak instrument biokonversii rastitel'nogo syr'ya / O.B. Madzu, E.G. Borisenko, O.D. Sidorenko // Uspekhi sovremennoj nauki. - 2017. - № 3. - T. 6. - S. 75-79.
8. Sokolova, E.R. Drozhzhevye izolyaty dlya pryamoj biokonversii zerna / E.R. Sokolova [i dr.] // Sbornik materialov nacional'noj nauchno-prakticheskoj konferencii "Biotekhnologiya i produkty bioorganicheskogo sinteza". - M.: MGUPP, 2018. - S. 283-286.
9. Maslova, T.A. Drozhzhevye izolyaty dlya pryamoj biokonversii cellyulozosoderzhashchego syr'ya / T.A. Maslova // Sbornik materialov nacional'noj nauchno-prakticheskoj konferencii "Biotekhnologiya i produkty bioorganicheskogo sinteza". - M.: MGUPP, 2018. - S. 227-230.
Rodriguez Velazquez Indra, graduate student,
Lapteva Elena Alexandrovna, Candidate of Biological Sciences,
Borisenko Evgeniy Georgievich, Doctor of Technical Sciences
Moscow State University of Food Production
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Chkhan K.V., Moiseyak M.B., Abelyan V.A Interrelation between taste characteristics and structure of steviol glycosides of stevia rebaudiana

P. 74-78 Key words
stevia, steviol glycosides, taste characteristics of Rebaudioside D (RebD), Rebaudioside M (RebM), Rebaudioside A (RebA), molecular structure of steviolglycosides, taste profile of steviol glycosides

Stevia rebaudiana is a perennial herb of the as Asteraceae family has a natural sweetness due to the accumulation of sweet glycosides. Stevia extract contains a mixture of various diterpene glycosides. The quality and sweetness intensity of the glycosides of Stevia depend on their structure and, in particular, the type and amount of carbohydrate units in their structure, as well as the nature and configuration of the bonds. Steviol glycosides are characterized structurally by having steviol as a common base and are differentiated from one another by the presence of various characterized residues at the positions C-l3 and C-l9. Stevioside, RebA, B, C, D, E and Dulcoside A, Rubusoside and Steviolbioside were isolated and identified. The main components are Stevioside, RebA, RebC and DulcosideA, they are on average 30-450 times sweeter than sugar, but have residual bitterness and aftertaste that limits their uses in food and beverage formulations. Replacement of the 19 O-glucosyl group of stevioside and rubusoside with the beta-galactosyl residue results in a significant degradation in the quality of the taste. Extension of the chain at 13 O-glycosyl position to four units significantly improved the quality of sweetness. Replacing glucose with other sugars also leads to a change in both the sweetness intensity and the flavor profile. The relationship between the structure and taste characteristics was studied for the glycosides contained in Stevia rebaudiana RebA, RebD, RebM and their enzymatically modified derivatives. Stevia glycosides show a sweet taste that is differs from of carbohydrate sweeteners and depends on the system and ingredients where sweeteners are used.

1. Esaki, S. Synthesis and taste of certain steviol glycosides / S. Esaki, R. Tanaka, S. Kamiya // Agricultural and Biological Chemistry. - 1984. - V. 48. - № 7. - P. 1831-1834.
2. Ohtani, K. Methods to improve the taste of the sweet principles of Stevia rebaudiana / K. Ohtani, K. Yamasaki // Stevia: the Genus Stevia, A. D. Kinghorn. - London: Taylor and Francis, 2002. - P. 138-159.
3. Kasai, R. Sweet diterpene-glycosides of leaves of Stevia rebaudiana Bertoni. Synthesis and structure-sweetness relationship of rebaudiosides A, D, E and their related glycosides / R. Kasai [et al.] // Nippon Kagaku kaishi. - 1981. - V. 5. - P. 726-735.
4. Abelyan, V.H. The Art of Stevia. PureCircle / V.H. Abelyan, L.A. Abelyan. - Kuala Lumpur. - 2012. - 876 p.
Chkhan Kristina Viktorovna, graduate student,
Moiseyak Marina Borisovna, Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080,
Abelyan Varuzhan Amayakovich, Doctor of Biological Sciences, Professor
HB-Natural Ingredients,
HD Natural Ingredients USA, suite 910, von Karmanа avenue, 18301, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Gorlov I.F., Slozhenkina, M.I., Khramova, V.N., Serkova, A.E., Mgebrishvili, I.V., Mosolova, N.I.Improving the technological adequacy of fermented milk sauces

P. 79-83 Key words
fermented milk product, sauce, solids, acidity, viscosity, soy protein isolate gelatin, mustard, garlic

The article contains materials devoted to solving the problem of enriching the essential nutrients of traditional products against the background of a general trend towards a decrease in their energy value. It analyses the state of the domestic market of sauces. The necessity of improving the technological adequacy of fermented milk products is grounded. For this purpose, a technology has been developed for the production of fermented milk sauce, including the rational processing of secondary dairy raw materials, the use of mustard powder, fresh herbs, garlic as fillers, as well as the integrated use of animal and vegetable proteins. In the course of research through the method of tasting evaluation, a food system has been identified in which the isolate is maximally swollen, that is, the optimal conditions for this stage are: choice of water as the dispersion medium, soybean isolate and water ratio 1:5. The parameters of ultraviolet irradiation of fillers were used to study the dynamics of the formation of yeast and mold fungi in suspensions of aromatic herbs during storage. As a result of the experiment, the growth of yeast in the Petri dishes was not detected, and the counting of mycelium of mold fungi showed that during storage, for five days their number is 104. To analyze the effectiveness of the use of stabilizers, changes in the structural and mechanical properties of sauces are investigated depending on the number and type applied thickeners. Using the capillary viscometry method, the values of the conditional viscosity indicators of the samples are determined. Experimental viscosity data indicate the rationality of using gelatin as a stabilizer in the recipe for fermented milk sauces, as well as the possibility of using starch as an alternative stabilizer. Studying the growth dynamics of titrated acidity of the samples for seven days, it was found that, due to the bactericidal properties of mustard and garlic, the acidity of sauces slows down during storage, and adding fresh UV treated herbs to the recipe does not reduce the shelf life of the finished product.

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Gorlov Ivan Fedorovich, Doctor of Agricultural Sciences, Professor, Academician of RAS,
Slozhenkina Marina Ivanovna, Doctor of Biological Sciences, Professor
Volgograd State Technical University,
28, Lenin avenue, Volgograd, Russia, 400005
Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing,
6, Rokossovskogo str., Volgograd, Russia, 400131
Khramova Valentina Nikolaevna, Doctor of Biological Sciences, Professor,
Serkova Anastasiya Evgenyevna,
Mgebrishvili Irina Vazhaevna, graduate student
Volgograd State Technical University,
28, Lenin avenue, Volgograd, Russia, 400005
Mosolova Natalya Ivanovna, Doctor of Biological Sciences
Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing,
6, Rokossovskjgo str., Volgograd, Russia, 400131