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Rambler's Top100

Food processing Industry №5/2020



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

TOPIC OF THE ISSUE: FUNCTIONAL FOODS ARE CRITICAL TO IMPROVING HEALTH

Alekhina N.N., Ponomareva Е.I., Zharkova I.M., Zheltikova А.S.Study of functional properties of grain bread based on protein enricher baking mix

P. 8-11 Key words
bioactivated cereals, soy protein isolate, baking mix, grain bread, nutritional values, protein digestibility, antioxidants

Abstract
One of the methods of protein content increase in bakery products is soy protein isolate application. A method for preparing "Livenka Novaya" bread bakery mix (BBM) with bioactivated cereals by applying 11% soy protein isolate to the mass of grain products and bread based on it was developed at the Department of Technology of Baking, Confectionery, Pasta and Grain Processing Industries of the Voronezh State University of Engineering Technologies. Purpose of work: a comparative assessment of the nutritional values of baking mixtures and grain bread based on them, digestibility and antioxidant activity of the finished products. The content of protein, fat, water-soluble carbohydrates, dietary fiber, vitamin, mineral and amino acid composition was determined in the BBM "Livenka" (control) and "Livenka new". In the products based on BBM, the chemical composition was assessed by calculation. Digestibility of bread proteins was determined by the in vitro method under the influence of digestive enzymes (pepsin, trypsin), and the total antioxidant activity of bakery products was determined by the amperometric method. It was found out that BBM "Livenka new" and "Livensky new" bread are slightly higher in protein, calcium, phosphorus, iron, riboflavin, lysine compared to the "Livenka" bread baking mix (mixture) and "Livensky" bread. However, speaking about the amount of dietary fiber and thiamine, the products based on BBM with a protein enricher are somewhat inferior to samples prepared without its use. The introduction of soy protein isolate in a dosage of 11.0% by weight of grain products increases the biological value and slightly increases the energy value of BBM and bread based on it. The developed new type of product with a protein enricher can be attributed to functional food products due to the content of significant quantities of biologically active substances. Moreover, soy protein isolate application in grain bread technology will expand the range of healthy foods.

References
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Authors
Alekhina Nadezhda N., Candidate of Technical Sciences,
Ponomareva Elena I., Doctor of Technical Sciences, Professor,
Zharkova Irina M., Doctor of Technical Sciences,
Zheltikova Anna S., graduate student
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, Russia, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , Elena 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.



Timakova R.T.Comparative characteristics of technological properties of radiation-treated meat raw materials

P. 12-18 Key words
ionizing radiation, protein, amino acids, beef, biological value

Abstract
The expansion of domestic production of food products that meet modern quality and safety requirements to ensure the competitiveness of domestic products on world food markets as a result of the use of advanced technologies is the trajectory of development of the country's agro-industrial complex. The use of radiation technology for processing meat raw materials permitted on the territory of the Russian Federation should ensure its safety and preservation of food value during storage. Currently, the quantitative characteristics of the applied doses of ionizing radiation are not regulated by the relevant regulations. In the course of experimental studies, the effect of different doses of ionizing radiation on the amino acid composition of beef proteins, which is a valuable source of full-fledged animal protein, was studied during storage for up to 10 days. Experimental samples of chilled beef were treated with ionizing radiation using a linear electron accelerator model UELR-10-10S2 doses of 10 and 12 kGy. Identification of beef samples was performed using the electronic paramagnetic resonance (EPR) method. Experimentally, it was found that irradiation of samples of chilled beef provides a high biological value of protein. A slight decrease in the total number of amino acids, including essential ones, does not adversely affect the quality indicators of the balance of the amino acid composition. The proteins of beef treated with ionizing radiation are complete throughout the storage period. The amino acid score of the protein in all samples has a value of more than 100%, which allows for full coverage of the daily requirement for amino acids. Chilled beef treated with a dose of 10 kGy, when stored for up to 10 days, has higher quality indicators, including the content of essential amino acids, protein quality index and amino acid index, compared with non-irradiated beef on a similar shelf life. The experimental results obtained determine the feasibility of applying a radiation dose of up to 10 kGy in order to ensure a balanced amino acid composition.

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Authors
Timakova Roza T., Candidate of Agricultural Sciences
Ural State Economic University,
62/45, 8 Marta/Narodnoy voly str., Ekaterinburg, Russia, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.



Radaeva I.A., Vafin R.R., Turovskaya S.N., Illarionova E.E., Bigaeva A.V.Assessing the technological potential of raw milk by using modern DNA methods

P. 19-22 Key words
cattle, genotype, milk, heat resistance, cheese suitability, PCR, RFLP, electrophoresis

Abstract
The quality of food products depends on the raw materials that should meet the national standards. Meanwhile, the possibility of getting a wide range of valuable dairy products in the result of raw milk processing is determined by milk's technological potential. In its turn, this potential depends on the milk's contents and the fractional ratio between milk proteins, particularly casein and whey fractions. Cheese and cottage cheese production needs raw milk that can coagulate under the influence of various coagulants, while forming a dense casein clot. Such milk has a high cheesability. Meanwhile, in order to produce dairy products of long-term storage which are processed under high temperatures, it is heat-resistant milk that is needed. The production of milk with the required technological traits is effected by the conditions of cows' keeping and feeding, their age, health and heredity. Numerous studies, aiming to increase the economic efficiency of dairy industry, revealed the relation between cows' genotypes and their milk's technological traits. These works were stimulated by the development of molecular diagnostic methods, including those, based on polymerase chain reaction. Today there are a lot of known ways of its realization, enabling to use DNA analysis with different aims that depend on the researchers' goals and the laboratory equipment. Among the most popular methods in DNA assessment of raw milk's technological traits is an integrated method of polymerase chain reaction with the following analysis of restriction fragment length polymorphism. This method is relatively simple and accurate. Moreover, it speeds up the process of cattle breeding that positively effects the quality of raw milk.

References
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6. Bigaeva AV, Gilmanov Kh Kh, Tyulkin SV, Vafin RR, Galstyan AG. Termoustoychivost' moloka korov s raznimi genotipami kappa-cazeina [Heat resistance of cows' milk with different of kappa-casein genotypes]. Pischevaya promyshlennost' [Food industry]. 2019. No. 10. P. 59-61 (In Russ.). DOI: https://doi.org/10.24411/0235-2486-2019-10159.
7. Bigaeva AV, Gilmanov Kh Kh, Tyulkin SV, Vafin RR, Galstyan AG. Syroprigodnost' moloka korov s raznimi genotipami kappa-cazeina [Cheese suitability of cows' milk with different of kappa-casein genotypes]. Syrodelie i maslodelie [Cheese and butter making]. 2019. No. 6. P. 26-27 (In Russ.).
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Authors
Radaeva Iskra A., Doctor of Technical Sciences, Professor,
Vafin Ramil R., Doctor of Biological Sciences, Professor of RAS,
Turovskaya Svetlana N.,
Illarionova Elena E.,
Bigaeva Alana V.
All-Russian Dairy Research Institute,
35, building 7, Lusinovskaya str., Moscow, 115093, 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.



Sannikova T.A., Machukina V.A., Gulin A.V., Antipenko N.I.The quality of watermelon jam, depending on the variety and raw materials

P. 23-26 Key words
watermelon, variety, pulp, peel, ripeness, chemical composition

Abstract
The most important factors ensuring a person's health are their lifestyle and nutrition. Providing the population with environmentally friendly functional products is one of the main conditions of our time. Watermelon processing is a system of techniques for the directed use of processing processes to obtain a dietary friendly product. Purpose of work: obtaining a new product for functional use using new varieties of watermelon breeding VNIIOOB - a branch of the Federal State Budget Scientific Educational Institution "Scientific Center for Scientific Practical Sciences RAS" of the Astrakhan Region. The studies were carried out in accordance with generally accepted methods and specifications for the production of products. Jam was made from the pulp and bark of watermelon fruit. We determined the quality indicators of the finished product, its content of sugars (glucose, fructose, sucrose), dry matter, ascorbic acid and nitrates. As a result of the studies, it was found that no significant difference between the varieties in the content of basic chemicals was found. Regardless of the variety, differences were noted in the degree of fruit maturity. So in the pulp of ripe fruits of sugar and ascorbic acid accumulated more than in unripe ones. In the Birch variety, these indices in mature fruits were 1.3-1.4 times higher, in the Kholodok variety 1.1-1.5 times higher than in unripe ones. Unripe fruits of watermelons accumulated nitrates from 13.5 to 27.6 mg / kg of raw material in the pulp and 24.7-38.6 mg / kg in the crust depending on the variety, but this is 1.2-3.3 times lower maximum permissible concentration. In the preparation of jam, the solids and sugars content increased to the initial value in the Birch variety by 8.3-9.8 and 7.9-13.8 times, in the Kholodok variety by 8.5-8.6 and 7.1-14, 1 time depending on the ripeness of the fetus. The same pattern was noted after passing through the fermentation process. The authors believe that jam from the fruits of watermelon, both from pulp and from peels of varying degrees of ripeness, is an environmentally friendly food product while maintaining good organoleptic and chemical properties.

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2. Volonchuk SK, Shornikova LP, Fillimonchuk GP. Nauchnye podhody povysheniya effektiv-nosti pererabotki sel'hozsyr'ya [Scientific approaches to improving the efficiency of agricultural processing]. Hranenie i pererabotka sel'hozsyr'ya [Storage and proces-sing of agricultural raw]. 2005. No. 1. P. 21.
3. Pavlov LV et al. Cukaty iz arbuzov. Promyshlennoe syr'e (tekhnicheskie usloviya) [Candied fruits from watermelons. Industrial raw materials (specifications)]. Ovoshchi Rossii [Russian vegetables]. 2016. No. 1 (1). P. 62-64.
4. Sannikova TA, Machulkina VA. Ocenka kachestva stolovogo arbuza dlya potrebleniya i pererabotki [Quality assessment of table watermelon for consumption and processing]. Voprosy obrazovaniya i nauki: teoreticheskij i metodicheskij aspekty (sbornik nauchnikh trudov) [Questions of education and science: theoretical and methodological aspects]. Tambov: consaltingovaya companiya "Yukom", 2015. Vol. 8. P. 111-114.
5. Sannikova TA et al. Celevaya ocenka ovoshchnoj produkcii [Targeted Vegetable Product Evaluation]. Resursosberegayushchie tekhnologii vozdelyvaniya sel'skohozyajstvennyh kul'tur v oroshaemyh agrofitocenozah [Resource-saving technologies for crop cultivation in irrigated agrophytocenoses]. Materialy Mezhdunarodnoy nauchno-prakticheskoy conferentsii. Astrahan', 2011. P. 89-92.
6. Sannikova TA, Machulkina VA, Antipen-ko. I. Biohimicheskij sostav plodov arbuza. Nauka obrazovanie obshchestvo: problemy i perspektivy razvitiya (sbornik nauchnikh trudov) [Biochemical composition of watermelon fruits. Science education society: problems and development prospects]. Tambov: consaltingovaya companiya "Yukom", 2015. Vol. 3. P. 122-124.
7. Panfilov VA. Prodovol'stvennaya bezopasnost' Rossii i shestoj tekhnologicheskij uklad v APK [Food Security of Russia and the Sixth Technological Order in the AIC]. Vestnik RASKHN. 2016. No. 1. P. 10-12.
8. Arsen'eva TP, Baranova IV. Osnovnye veshchestva dlya obogashcheniya produktov pitaniya [Essentials for Food Enrichment]. Pishchevaya promyshlennost' [Food industry]. 2007. No. 1. P. 6-7.
9. Machulkina VA, Sannikova TA. Kachestvo konservirovannogo arbuza v zavisimosti ot sorta i rastitel'nyh aromatizatorov [The quality of canned watermelon, depending on the variety and vegetable flavors]. Oroshaemoe zemledelie [Irrigated agriculture]. 2017. No. 1. P. 19-20.
Authors
Sannikova Tatyana A., Doctor of Agricultural Sciences,
Machulkina Vera A., Doctor of Agricultural Sciences,
Gulin Alexander V., Candidate of Agricultural Sciences,
Antipenko Nataliya I., Candidate of Agricultural Sciences
All-Russian Research Institute of Irrigated Vegetable and Melon Growing - Branch of the Precaspian Agrarian Federal Scientific Center of RAS,
16, Lyubich str., Kamyzyak, Astrakhan region, 416341, 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.



ECONOMICS AND MANAGEMENT

Ermolaeva E.O., Ustinova Yu. V., Nikiforova Yu.D. Study of market characteristics of sauces sold in Kemerovo

P. 27-29 Key words
sauces, type of packaging, preservatives, quality, price comparison

Abstract
Sauces are a product of mass consumption among various population groups. If you look at the statistics of the use of sauces, then on average for each resident of our country there are about 12-14 kg of sauces per year. The purpose of the study is to study the assortment of sauces by the criterion: net weight; type of packaging; unit price; the presence of preservatives; the standard by which the product was produced; manufacturer. The object of study - 20 samples of tomato, sour cream and egg-oil sauces sold in the city of Kemerovo, packed in various types of packaging: doy-pack; Glass bottle; plastic bottle. The assortment of sauces presented in the retail outlets of the Magnit, Maria-Ra, Lenta and Yarche stores sold in Kemerovo is analyzed using the retail audit method. A comparison of product prices per 1 kilogram. The theoretical significance lies in the fact that the results can be used to develop a strategy for the development of the market of sauces both in terms of pricing policy and the range of products produced. It is concluded that the majority, namely, 20% of the studied samples were produced in Moscow, and the most common type of packaging is doy pack, which is 70%. It was also found that 50% of the investigated sauces contain preservatives.

References
1. Brazhnaya IE, Chernyavskaya AS, Sudak SN. Razrabotka tekhnologii sousa iz regional'nogo syr'ya s dobavleniem pektina [Development of sauce technology from regional raw materials with pectin addition]. Vestnik Murmanskogo gosudarstvennogo tekhnicheskogo universiteta [Bulletin of Murmansk State Technical University]. 2018. No. 3. P. 434-446 (in Russ.).
2. Starovojtova KV, Tereschyuk LV. Razrabotka receptur majoneza s uchetom osnovnyh tendencij sovershenstvovaniya assortimenta [Development of mayonnaise recipes taking into account the main trends in improving the assortment]. Technica I technologiya pischevikh proizvodstv [Equipment and technology of food production]. 2018. No. 1. P. 91-98 (in Russ.).
3. Davydova U Yu, Velichko NA. Izmenenie kachestva majoneznogo sousa v processe hraneniya [Changing the quality of mayonnaise sauce during storage]. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Krasnoyarsk State Agrarian University]. 2017. No. 6. P. 85-90 (in Russ.).
4. Panina, EV, Isaev EA. Issledovanie primeneniya netradicionnyh ingridientov v majoneznyh sousah [Research on the use of non-traditional ingredients in mayonnaise sauces]. Technologii i tovarovedenie selsko-khozyaystvennoy productsii [Technologies and commodity Science of Agricultural Products]. 2018. No. 2. P. 145-152 (in Russ.).
5. Vakulenko OV, Chelyapov EV, Vorontso-va OS. Analiz rynka i ocenka potrebitel'skih motivacij pri vybore sousov [Market analysis and evaluation of consumer motivations when choosing sauces]. Novie technologii [New technology]. 2012. No. 1. P. 14-19 (in Russ.).
6. Tabakaeva OV, Kalenik TK. Nauchnyj podhod k formirovaniyu kachestva majoneznoj produkcii na osnove strukturirovaniya funkcii kachestva [Scientific approach to forming the quality of mayonnaise products based on structuring the quality function]. Technica i technologiya pischevikh proizvodstv [Technique and technology of food production]. 2012. No. 1. P. 137-142 (in Russ.).
7. Zhuchkov AA, Kuzina AV, Belova VI. Razra-botka i optimizaciya receptur plodoovoshchnyh sousov [Development and optimization of recipes for fruit and vegetable sauces]. Nauchnie zapiski OrelGIET [Scientific notes of Orel GIET]. 2018. No. 1. P. 64-70 (in Russ.).
Authors
Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor,
Ustinova Yuliya V., Candidate of Technical Sciences,
Nikiforova Yuliya D., graduate student
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 650043, 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.



Bychkova E.S., Gosman D.V., Bychkov A.L.Current state and perspective for the development of production of functional products

P. 31-34 Key words
functional food product, trends in proper nutrition, conceptual apparatus, regulatory documentation

Abstract
The use of modern technologies in food production often leads to a decrease in nutritional value due to the loss of essential nutrients. As a result, it is necessary to search for new technological solutions in the field of food fortification. Functional food products are one of the rapidly developing areas for solving this problem. The global market for functional products is developing rapidly, increasing annually by 15-20%. Their popularity in European countries, USA, Japan is evidenced by statistics of qualitative changes in the food market. The Russian market of functional food products is currently not saturated and is an attractive area for investment. The article provides information on the development trends of the functional food industry in Russia and abroad, as well as examines the definitions of the concept of "functional food products" in different countries, and analyzes them. Shows data on the consistent development of functional foods. The imperfections of normative and technical documentation in Russia in relation to this category of goods are revealed. To improve international relations between food scientists, politicians, medical researchers and the public, formalization of the definition of functional food is necessary. It will also lead to increased funding and support for nutrition research and policy initiatives. A single definition with legislative and scientific consensus will legitimize the functional science of food products around the world and, therefore, will allow greater progress in food, medical and political innovation.

References
1. Zdravoohranenie v Rossii [Healthcare in Russia]. Statisticheskij sbornik. Rosstat. Moscow, 2019. 170 p. (In Russ.)
2. Essential nutrition actions: mainstreaming nutrition through the life-course [cited 2020 Feb 25]. Available from https://apps.who.int/iris/bitstream/handle/10665/326261/9789241515856-eng.pdf?ua=1.
3. Bychkov AL, Podgorbunskikh ЕМ, Bych-kova ES, Lomovsky OI. Current achievements in the mechanically pretreated conversion of plant biomass. Biotechnology and Bioengineering. 2019. Vol. 116 (5). P. 1231-1244. DOI: 10.1002/bit.26925.
4. Danik M. Martirosyan and Jaishree Singh. A new definition of functional food by FFC: what makes a new definition unique? Functio-nal Foods in Health and Disease. 2015. No. 5 (6). P. 209-223.
5. GOST R 52349-2005 Produkty pischevye. Produkty pischevye funkcional'nye. Terminy i opredeleniya [State Standard R 52349-2005. Food Products. Functional food products. Terms and Definitions]. Moscow: Standartinform, 2005. 10 p. (In Russ.)
6. TR TS 022/2011 Tekhnicheskij reglament Tamozhennogo soyuza "Pishchevaya produkciya v chasti ee markirovki" [Technical regulation of the Customs Union "Food products in terms of their labeling"]. Available from http://docs.cntd.ru/document/902320347.
7. Shimizu T. Health claims on functional foods: the Japanese regulations and an international comparison. Nutrition Research Reviews. 2003. No. 16 (2). P. 241-252. DOI: 10.1079/NRR200363.
8. GOST R 55577-2013 Produkty pishchevye specializirovannye i funkcional'nye. Informaciya ob otlichitel'nyh priznakah i effektivnosti [State Standard R 55577-2013 Food specialized and functional products. Information on hallmarks and effectiveness]. Moscow: Standartinform, 2014. 14 p. (In Russ.)
9. Stimulirovanie proizvodstva funkcional'-nyh produktov [Stimulating the production of functional products]. Available from https://tanyana.com/preview/stimulirovanieproizvodstvafunktsionalnykhproduktov.
10. Lygina NI, Rudakova OV, Soboleva Yu P. Ekonomicheskie faktory razvitiya rynka funkcional'nyh pishchevyh produktov [Economic factors of the functional food market development]. Social'no-ekonomicheskie yavleniya i processy [Socio-economic phenomena and processes]. 2014. No. 9 (11). P. 115-121 (In Russ.).
Authors
Bychkova Elena S., Candidate of Technical Sciences,
Gosman Darya V.
Novosibirsk State Technical University,
20, K. Marx avenue, Novosibirsk, 630073.
Bychkov Alexey L., Candidate of Chemical Sciences
Institute of Solid State Chemistry and Mechanochemistry of the Siberian Branch of RAS,
18, Kutateladze str., Novosibirsk, 630128, 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.



QUALITY AND SAFETY

Abramova I.M., Medrish M.E., Savelyeva V.B., Zhirova V.V., Matrosova N.V., Pavlenko S.V.Studying the influence of the elemental composition of alcoholic beverages on the quality of the finished drink

P. 35-38 Key words
quality, elemental composition, cations, anions, alcoholic beverages, alcoholic beverages, ion chromatography, precipitation

Abstract
The quality and safety of food is a priority. One of the quality indicators is the high stability of the products during storage, since during prolonged storage they can form various turbidity, and they lose their presentation, and therefore quality. One of the reasons for the decline in quality of products is the increased content of the elemental composition of the drink. In this work, by the method of ion chromatography, industrial samples of alcoholic beverages containing inclusions, turbidity and precipitation were investigated. The elemental composition of the samples under study is represented by both sodium, potassium, calcium, and magnesium cations, and by anions: fluorides, chlorides, nitrates, phosphates, and sulfates. Additionally, a bottle quality assessment was carried out. It was found that the quality of the bottle does not always meet the requirements of regulatory technical documentation. Based on the foregoing, it can be assumed that the precipitation was caused by a violation of the inner surface of the bottle, which is consistent with an increased content of Ca and Mg cations. The analysis of the results of the study of the elemental composition of alcoholic beverages showed that one of the main reasons for the appearance of turbidity and precipitation in alcoholic beverages is the increased content of calcium and magnesium ions in the form of sulfates. which may possibly appear in drinks due to glass degradation or poor water treatment. In cases where the bottles correspond to the quality, the appearance of sediment may be due either to the combination of elements with colloids of alcoholic beverages or to poor water treatment.

References
1. Tekhnicheskij reglament Evrazijskogo ekonomicheskogo soyuza "O bezopasnosti alkogol'noj produkcii" (TR EAES 047/2018) Used Books1. [Technical Regulation of the Eurasian Economic Union "On the Safety of Alcoholic Products"] (EAEU TR 047/2018) (In Russ.).
2. Informacionnyj portal "PISHCHEVIK". Syr'e i polufabrikaty dlya proizvodstva vodok i likero-vodochnyh napitkov [Information portal "PISCHEVIK". Raw materials and semi-finished products for the production of vodka and alcoholic beverages] (https://mppnik.ru/publ/1036-syre-i-polufabrikaty-dlya-proizvodstva-vodok-i-likero-vodochnyh-napitkov.html) (In Russ.)
3. Abramova IM, Medrish ME, Zhirova VV. Ocenka kachestva i stabil'nosti spirtnyh napitkov [Assessment of the quality and stability of alcoholic beverages]. XIX mezhdunarodanaya zaochnaya nauchno-practicheskaya conferentsiya "Nauka v sovremennom informatsionnom obschestve" [XIX International Correspondence Scientific and Practical Conference "Science in the Modern Information Society"]. 2019. North Charleston, USA. "Science in the modern information society XIX". P. 86-89.
4. Kurbatova EI. Vliyanie fermentativnoj predobrabotki plodovo-yagodnogo syr'ya na stabil'nost' likerovodochnyh izdelij v processe hraneniya [The effect of enzymatic pre-processing of fruit and berry raw materials on the stability of alcoholic beverages during storage]. Teoreticheskie i prakticheskie aspekty razvitiya spirtovoj, likerovodochnoj, fermentnoj, drozhzhevoj i uksusnoj otraslej promyshlennosti: sbornik nauchnyh trudov vedushchih specialistov VNIIPBT [Theoretical and practical aspects of the development of alcohol, distillery, enzyme, yeast and vinegar industries: a collection of scientific papers by leading specialists of VNIIIPBT]. 2006. Moscow: VNIIIPBT, 2006. P. 52-57 (In Russ.).
5. Zhirov VM, Danilovceva AB, Zhirova VV, Рresnyakova ОР. Kolichestvennyj i kachestvennyj sostav mineral'nyh vod [Quantitative and qualitative composition of mineral waters]. Pivo i napitki [Beer and Drinks]. 2014. No. 5. P. 62-66 (In Russ.).
6. Zhirova VV, Carev AA, Danilovceva AB, Zhirov VM. Issledovanie elementnogo sostava fruktovyh vin metodom mass-spektrometrii s induktivno svyazannoj plazmoj [Investigation of the elemental composition of fruit wines by inductively coupled plasma mass spectrometry]. Pivo i napitki [Beer and drinks]. 2018. No. 4. P. 26-31 (In Russ.).
7. Abramova IM, Medrish ME, Gavrilova DA, Pavlenko SV, Polyakov VA. Rol' ionnoj hromatografii v kontrole kachestva spirtnyh napitkov [The role of ion chromatography in the quality control of alcoholic beverages]. Vserossijskij nauchno-issledovatel'skij institut pishchevoj biotekhnologii. Vliyanie migriruyushchih veshchestv fil'truyushchih materialov na kachestvo alkogol'noj produkcii [All-Russian Research Institute of food biotechnology Influence of migrating substances of filter materials on the quality of alcoholic beverages]. Moscow, 2017. P. 35-38.
8. Abramova IM, Medrish ME, Savelyeva VB, Gavrilova DA, Zhirova VV. Metody opredeleniya mineral'nyh veshchestv v processe proizvodstva spirtnyh napitkov, poluchennyh s primeneniem rastitel'nogo syr'ya. [Methods for determination of mineral substances in the process of production of alcoholic beverages obtained using plant materials.] Pivo i napitki [Beer and drink]. 2019. No. 2. P. 48-51 (In Russ.).
9. Abramova IM, Medrish ME, Savelyeva VB, Romanova AG, Gavrilova DA, Khurshudyan SA. Perspektivy ispol'zovaniya metoda ionnoj hromatografii v bor'be s fal'sifikaciej viski i poiske novyh markerov podlinnosti [Prospects for the use of ion chromatography in the fight against falsification of whiskey and the search for new markers of authenticity]. Pivo i napitki [Beer and drink]. 2019. No. 3. P. 10-14 (In Russ.).
10. Romanova NK. Vliyanie fil'truyushchih materialov na sostav osadkov razlichnyh vodno-spirtovyh sred [Influence of filtering materials on the composition of sediments of various aqueous-alcoholic media]. Vestnik Kazanskogo tekhnologicheskogo universiteta [Vestnik of Kazan' Tekhnological University]. 2010. No. 11. P. 297-299 (In Russ.).
11. Romanova NK. Vliyanie migriruyushchih veshchestv fil'truyushchih materialov na kachestvo alkogol'noj produkcii [The effect of migrating substances of filter materials on the quality of alcoholic products]. Vestnik Kazanskogo tekhnologicheskogo universiteta [Vestnik of Kazan' Technological University]. 2011. No. 12. P. 127-131 (In Russ.).
12. Ageeva NM, Chemisova LE, Markovsky MG. Vliyanie kachestva upakovki na sohrannost' napitkov v processe ih hraneniya [Influence of the quality of packaging on the safety of drinks in the process of their storage]. Krasnodar: Severo-Kavkazskij zonal'nyj nauchno-issledovatel'skij institut sadovodstva i vinogradarstva. Plodovodstvo i vinogradarstvo Yuga Rossii [North Caucasian Zonal Research Institute of Horticulture and Viticulture]. Krasnodar. 2014. No. 30 (06). P. 37-42 (In Russ.).
13. GOST 13905-2005 Tara steklyannaya. Metod kontrolya vodostojkosti vnutrennej poverhnosti. Obshchie tekhnicheskie usloviya. Glass containers. [Method for controlling the water resistance of the inner surface. General specifications. State Standart 13905-2005 Glass containers for alcohol and non-alcohol food products. General specifications]. Moscow: Standartinform, 2005. P. 7 (In Russ.).
14. GOST 32131- Glass bottles for alcoholic and non-alcoholic food products. General specifications. Butylki steklyannye dlya alkogol'noj i bezalkogol'noj pishchevoj produkcii. Obshchie tekhnicheskie usloviya [State Standart Glass bottles for alcoholic and non-alcoholic food products. General specifications]. Moscow: Standartinform, 2019. P. 10 (In Russ.).
Authors
Abramova Irina M., Doctor of Technical Sciences,
Medrish Marina E., Candidate of Technical Sciences,
Savelyeva Vera B., Candidate of Technical Sciences,
Zhirova Vera V., Candidate of Technical Sciences,
Matrosova Natalya V.,
Pavlenko Svetlana V.
All-Russian Research Institute of Food Biotechnology - Branch of the Federal Research Centre of food, biotechnology and food safety,
4B, Samokatnaya str., Мoscow, Russia, 111033, 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.



Astakhova N.V., Ermolaeva E.O., Trofimova N.B.Development of a food safety management system based on HACCP principles in the production of chocolate wafers

P. 39-43 Key words
critical control points, chocolate waffles, food safety management system, HACCP system, dangerous factors, safety

Abstract
Food safety standards are effective tools to ensure high quality and competitive products. A major role in this is played by the Technical Regulations of the Customs Union "On Food Safety", one of the requirements of which is "the development, implementation and maintenance of procedures based on the principles of HACCP". When developing a food safety management system, GOST R ISO 22000-2019 was selected, in accordance with which the production process of chocolate wafers was analyzed in order to ensure product quality. Characteristics of chocolate wafers are given, namely regulatory documents containing requirements for raw materials for the production of dough and toppings, organoleptic, physico-chemical, microbiological and safety indicators, requirements for storage of finished products. A hazard analysis has been carried out, which allows the company to systematize the knowledge that experts have that are required to establish an effective combination of control actions. A flowchart for the production of chocolate wafers has been developed. Management measures were selected for each stage of the chocolate wafer production process, in which the reasons for the appearance of the hazard and its types (biological, chemical and physical) were established, and responsible persons for these events were appointed. After compiling a list of all the hazardous factors, which with a certain degree of probability may appear at each stage from processing to production, the probability of each hazardous factor and the severity of the consequences are estimated. The risk profile was based on a combination of experience, epidemiological data and information in technical documentation. To determine the significance of potential hazard, a structured approach was used, using the method of risk analysis using a qualitative diagram, which is a graph of the dependence of the probability of the implementation of a hazardous factor on the severity of the consequences of its implementation. The HACCP plan was drawn up for the critical control point "preparation of wafer sheets", which defines the objects of control, monitoring and preventive actions. As a result of the research, a set of documentation was developed for the food safety management system at the enterprise.

References
1. Surkov IV. Razrabotka integrirovannoj sistemy menedzhmenta kachestva i bezopasnosti na primere konditerskogo predpriyatiya [Development of an integrated quality and safety management system on the example of a confectionery enterprise]. Technique and technology of Food Production. Kemerovo, 2015. No. 1. P. 112-117 (In Russ.).
2. TR TS 021/2011. Tekhnicheskii reglament tamozhennogo soiuza. O bezopasnosti pishchevoi produktsii [TR CU 021/2011. Technical Regulations of the Customs Union. On food safety produktsii]. - [Electronic resource]. (Access code: http://docs.cntd.ru. 25.05.2014).
3. Prokhorov AA. Razrabotka sistemy upravleniya bezopasnost'yu na osnove principov HACCP pri proizvodstve krovyanyh kolbas [Development of a safety management system based on HACCP principles in the production of blood sausages]. Food industry. Moscow, 2018. No. 12. P. 68-73 (In Russ.).
4. GOST R ISO 22000-2019. Sistemy menedzhmenta bezopasnosti pishhevoj produkcii. Trebovanija k organizacijam, uchastvujushhim v cepi sozdanija pishhevoj produkcii [State Standart R ISO 22000-2019. Systems of management of safety of food products. Requirements to the organizations participating in a chain of creation of food products]. Moscow, Standartinform, 2019. 36 p.
5. Ermolaeva EO. Issledovanie i sistematizirovanie tekhnologicheskih riskov proizvodstva prebioticheskih konfet [Research and systematization of technological risks of production of probiotic candies]. Food industry. Moscow, 2018. No. 11. P. 60-65 (In Russ.).
6. Ermolaeva, EO. Razrabotka sistemy menedzhmenta bezopasnosti pishchevoj produkcii na osnove principov HACCP pri proizvodstve pryanikov [Development of a food safety management system based on HACCP principles in the production of gingerbread]. Food industry. Moscow, 2018. No. 10. P. 64-68 (In Russ.).
Authors
Astakhova Natal'ya V., graduate student,
Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor,
Trofimova Natal'ya B.,Candidate of Technical Sciences
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 650000, 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.



Mikhaylenko A.A., Abakumova N.P., Lukina N.S., Shugaeva T.N.Prospective Starch Industry Patents

P. 44-49 Key words
starch, plant raw material, enzymatic hydrolysis, extrusion treatment, dextrin, glucose crystallization, food and feed products, secondary resources

Abstract
The analysis of patent documentation for recent years characterizes the modern scientific and technological level of industry. The article provides an overview of recent years developments of VNIIK employees and other scientists in various fields of research. Thus, to improve the method of producing starch from leguminous crops, plant raw materials are treated with ultrasound during separation of protein fractions. The wave method of producing carboxymethylated starch by turbulization the dust-air reaction mixture is more promising in view of productivity and ecology. The production of partially hydrolyzed starch by its incomplete acid modification in the extruder makes it possible to effectively use it both in the food and construction industries. The new method of producing dextrin at 150…170 °С with aluminum-potassium alum and adipic acid added to starch allows to speed up the process, reduce prime cost and improve dextrin quality. Obtained from bran cereal pentose and oligosaccharides can be used as ingredients of food and cosmetic products, yeast substance and fodders. Methods of producing a functional product involve enzymatic hydrolysis of starch and mixing the obtained maltodextrin with milk whey or hydrogenated vegetable oil using ultrasonic cavitation. This product can be used in production of animal fodders, dry mixtures for baby food, in production of ice cream. The method of preparing seed suspension for glucose crystallization involves using seed crystals of 1-10-30 mcm after mixing them with aliphatic alcohol. Fine crystals are used for crystallization of anhydride glucose in vacuum apparatus, large crystals are used for crystallizers. Seed suspensions are easily and evenly distributed in glucose syrup and have long shelf life. The feed substrate for the cultivation of microorganisms in the production of high protein food and feed products can be secondary resources of cereals processing, the full use of which can close the deficit (1 million tons) of proper protein in the country five times.

References
1. Patent 2665080 RF, MPK SO8V 30/00. Sposob polucheniya krahmala iz rastitel'nogo syr'ya [Method of producing starch from vegetable raw materials]. Sul'man MG, Ozhimkova EV, Sul'man EM. Patentoobladatel': FGBOU VO Tverskoj gosudarstvennyj tekhnicheskij universitet. Opubl. 28.08.2018. Byul. No. 25.
2. Patent 2702592 RF, MPK S08V 31/18. Volnovoj sposob polucheniya karboksimetilirovannogo krahmala [Wave process for the production of carboxymethylated starch]. Ganiev RF, Ganiev SR, Kasilov VP, Kislogubova ON, Koptelova EK, Kuz'mina LG, Kurmenyov DV, Lukin ND, Maslov PM, Ukrainskij LE, Yudkin VF. Patentoobladatel': FGBUN Institut mashinovedeniya im. A.?A. Blagonravova RAN (IMASH RAN). Opubl. 08.10.2019. Byul. No. 28.
3. Patent 2671467 RF, MPK SO8V 30/14. Sposob polucheniya prezhelatinizirovannogo, chastichno gidrolizovannogo krahmala i svyazannye s nim sposoby i produkty [Method of producing pregelatinised partially hydrolyzed starch and associated methods and products]. San I, Sun V, CHan' S, Li K. Patentoobladatel': Yunajted Stejts Dzhipsem Compani (US). Opubl. 31.10.2017. Byul. No. 30.
4. Rus'kina AA, Popova NV, Naumenko NV, Rus'kin DV. Analiz sovremennyh sposobov modifikacii krahmala kak instrumenta povysheniya ego tekhnologicheskih svojstv [Analysis of modern methods of modifying starch as a tool to improve its processing properties]. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya "Pishchevye i biotekhnologii". 2017. Vol. 5. No. 3. P. 12-20 (in Russ.).
5. Patent 2705264 RF, MPK SO8V 30/18. Sposob polucheniya dekstrina [Way of receiving dextrine]. Solomina LS, Solomin DA. Patentoobladatel': FGBNU FNC pishchevyh sistem im. V.?M. Gorbatova RAN. Opubl. 06.11.2019. Byul. No. 31.
6. Patent 2654242 RF, MPK C13K 1/10. Sposob polucheniya zatravochnoj suspenzii dlya kristallizacii glyukozy [Method of producing seed suspension for glucose crystallization]. Hvorova LS, Andreev NR, Baranova LV, Gomenyuk VA. Patentoobladatel': FGBNU FNC pishchevyh sistem im. V.?M. Gorbatova RAN. Opubl. 17.05.2018. Byul. No. 14.
7. Patent 2640428 RF, MPK S08V 30/02. Sposob polucheniya iz zlakovogo zerna pentoz i rastvorimyh oligopolisaharidov na osnove pentozy, vklyuchayushchij tekhnologiyu udaleniya obolochek [Method of producing pentose and soluble pentose based oligopolysaccharides from cereal grains, comprising the technology of removing shells]. Del'kur Y, Veraverbeke V, Brukart V. Patentoobladatel': Kardzhill Inkorporejted (US). Opubl. 09.01.2018. Byul. No. 1.
8. Patent 2609282 RF, MPK A23L 33/125. Sposob proizvodstva funkcional'nogo produkta [Method of functional product production]. Ananskih VV, Lukin ND, Shleina LD, Ananskih LV. Patentoobladatel': FGBNU VNII krahmaloproduktov. Opubl. 01.02.2017. Byul. No. 4.
9. Donkov SA, Kadetova MYu. Fermentativnyj gidroliz krahmala i krahmalsoderzhashchego rastitel'nogo syr'ya pri poluchenii saharosoderzhashchih produktov dlya zhivotnovodstva (obzor patentov) [Enzymatic hydrolysis of starch and starch-containing vegetable raw materials in production of sugar-containing products for livestock production]. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta. Veterinariya i zootekhniya. 2019. No. 3. P. 116-121 (in Russ.).
10. Motovilov K Ya, Aksyonov VV, Ermohin VG еt al. Tekhnologiya pererabotki zernovo-go krahmalsoderzhashchego syr'ya na kormovye sahara i ih ispol'zovanie v zhivotnovodstve: metodicheskoe rukovodstvo [Technology of processing of cereal starch-containing raw materials for feed sugars and their use in livestock production]. Novosibirsk, 2012. 32 p. (in Russ.).
11. Patent 2684744 RF, MPK A23L 33/125. Sposob proizvodstva funkcional'nogo produkta [Method of functional product production]. Ananskih VV, Shleina LD. Patentoobladatel': FGBNU FNC pishchevyh sistem im. V.?M. Gorbatova RAN. Opubl. 12.04.2019. Byul. No. 11.
12. Patent 2646 047 RF, MPK A23K 10/12. Sposob polucheniya kormovogo produkta [Method of fodder product production]. Gol'dshtejn VG, Ulanova RV, Kravchenko IK, Adikaeva LV. Patentoobladatel': FGBNU FNC pishchevyh sistem im. V.?M. Gorbatova RAN. Opubl. 01.03.2018. Byul. No. 7.
13. Patent № 2680693 RF, MPK A23J 1/12. Sposob polucheniya belkovogo koncentrata iz vtorichnyh produktov pererabotki zernovyh kul'tur [Method of production of protein concentrate from secondary products of grain crops processing]. Kolpakova VV, Andreev NR, Gulakova VA, Nosovskaya LP, Ulanova RV. Patentoobladatel': FGBNU FNC pishchevyh sistem im. Gorbatova RAN. Opubl. 25.02.2019. Byul. No. 6.
14. Patent 2673125 RF, Int.?Cl. A23K 10/10. Sposob polucheniya kormovoj mikrobno-rastitel'noj dobavki [Method of producing fodder microbal plant additive]. Kolpakova VV, Andreev NR, Gol'dshtejn VG, Gulakova VA, Kravchenko IK, Ulanova RV, Motuzko AN, Purmel IV'. Patentoobladatel': FGBNU FNC pishchevyh sistem im. V.?M. Gorbatova RAN. Opubl. 22.11.2018. Byul. No. 33.
Authors
Mikhaylenko Alexander A., Candidate of Technical Sciences,
Abakumova Natalya P.,
Lukina Nina S.,
Shugaeva Tatyana N.
The All-Russian Scientific Research Institute for Starch Products - Branch of V.?M. Gorbatov Federal Research Center for Food Systems of RAS,
11, Nekrasov str., Kraskovo village, Lyubertsy district, Moscow region, Russia, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ananskikh V.V., Shleina L.D.Impact of ultrasonic treatment on starch liquefaction intensity

P. 50-54 Key words
starch suspension, liquefaction, ultrasonic treatment, viscosity, glucose equivalent

Abstract
The main process for the production of saccharide substances from starch is hydrolysis, which takes place in two stages such as liquefaction of starch and saccharification. Hydrolysis proceeds by means of catalysts, i. efermental medicines such as alfa-amylase at starch liquefaction and glucoamylase at saccharification. The running of saccharification and filtration depends on the quality of the starch liquefaction. While liquefaction long polisaccharide chains of starch are broken offby alfa-amylase and thus preparation for effect of saccharifyingen zymepreparation of glucoamylase takes place. It is experimentally established that a consumption of alfa-amylase (for example: Liquozyme Supra 2.8X) makes 0.4-0.6 units AC per 1 g starch dry solids. Our objective is to reduce the consumption of the enzyme preparation at the stage of starch liquefaction. Reduction of a alfa-amylase dosage for starch lique factionpromotes decrease in prime cost of end products. However, lowering of the enzyme dosage results in a significant increase of the hydrolysate viscosity, which requires the higher power pump to be installed to pump the product. To maximize the intermolecular contact of starch and enzyme and to reduce the consumption of the enzyme preparation, the liquefied suspension was sonicated. The treatment was carried out in a pilot plant having built in ultrasonic magnetostrictive transducer chamber. The thinned starch was sonicated at 22 kHz and 12 W/cm2 for 3-4 seconds. This made it possible to increase the liquefaction rate and reduce the consumption of the enzyme preparation by 0.1units AC/g starch, which is about 20 % of the total consumption of the enzyme.

References
1. Gol'dshtejn VG, Kovalenok VA, Nosovskaya LP, Plotnikov AA, Adikaeva LV. Opredelenie optimal'nyh parametrov izvlecheniya svyazannogo krahmala iz kartofel'noj pul'py vozdejstviem ul'trazvukovymi kolebaniyami [Determination of optimal parameters for extraction of bound starch from potato pulp by ultrasonic vibrations]. Pishchevaya promyshlennost' [Food industry]. 2019. No. 10. P. 76-80 (In Russ.).
2. Afanas'ev VA, Iritkov SA, Foshin AA, Yankevich SV. Primenenie ul'trazvuka v tekhnologicheskih liniyah proizvodstva krahmala [The use of ultrasound in the technological lines of production of starch]. Dinamika nelinejnyh diskretnyh elektrotekhnicheskih i elektronnyh sistem. Materialy XII Vserossijskoj nauchno-tekhnicheskoj konferencii. Cheboksary: Chuvashskij gosudarstvennyj universitet imeni I.?N. Ul'yanova [Dynamics of nonlinear discrete electrical and electronic systems. Materials of the XII all-Russian Scientific and Technical Conference. Cheboksary: Chuvash State University named after I.?N. Ulyanov]. 2017. P. 343-348 (In Russ.).
3. Manchun S, Nunthanid J, Limmatvapirat S, Sriamornsak P. Effekt of Ultrasonik Triatment on Physikal Properties of Tapioca Starch. Advanced Materials Research. 2012. Vol. 506. P. 294-297.
4. Kudryashov VL. Perspektivy i effektivnost' ispol'zovaniya membrannyh i ul'trazvukovyh processov v krahmalopatochnoj promyshlennosti [Prospects and efficiency of using membrane and ultrasonic processes in the starch industry]. Trudi mezhdunarodnoj nauchno-prakticheskoj konferencii. "Glubokaya pererabotka zerna dlya proizvodstva krahmala, ego modifikacij i saharistyh produktov" [Proceedings of the international scientific and practical conference: "Deep processing of grain for the production of starch, its modifications and sugar products"]. Moscow, 2013. P. 145-150 (In Russ.).
5. Jambrak A, Herceg Z, Subaric D, Tripalo B, Gelo J. Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers. 2010. Vol. 79. No. 1. P. 91-100.
6. Burachevskij II, Zenina GP, Aristarhova TYu. Primenenie ul'trazvuka v proizvodstve spirtovyh nastoev [Application of ultrasound in the production of alcohol infusions]. Likerovodochnoe proizvodstvo i vinodelie [Distillery and Wine Production]. 2012. No. 5. P. 20-22 (In Russ.).
Authors
Ananskikh Victor V., Candidate of Technical Sciences,
Shleina Lyubov' D.
All-Russian Research Institute of Starch Products - Branch of the Federal Science Center of Food Systems V.?M. Gorbatov RAS,
11, Nekrasov str., Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



BIOTECHNOLOGY

Rimareva L.V., Overchenko М.B., Ignatova N.I., Serba Е.M., Krivova A.Yu.Biotechnological aspects of the production of alcohol from secondary raw materials of food production

P. 55-58 Key words
secondary raw materials, dry bread, spirit yeast, enzymes, protease, fermentation, ethanol

Abstract
Studies aimed at solving the problem of rational use of secondary resources of the food industry as cheap raw materials for the production of food and feed products are relevant. In the present work, for the first time, the possibility of using the return waste of bakery production in the form of dry bread instead of edible grain raw materials in the production of alcohol is shown. The work was carried out at the Russian Research Institute of Food Biotechnology. The objects of the study were samples of dry white and black bread: a diced loaf of wheat flour and bread "Darnitsky", which included a mixture of wheat and rye flour. It was found that the use of wheat white bread treated with amylolytic enzymes did not ensure the normal process of yeast generation and alcohol fermentation due to the imbalance of the carbohydrate and nitrogen composition of the nutrient medium (bread wort), which led to a significant decrease in the yield of alcohol. It was revealed that 11.0 mg% of the amine nitrogen contained in white bread wort is not enough for the normal functioning of alcoholic yeast. It was shown that the addition of proteases contributed to an increase in the degree of hydrolysis of protein substances of the feedstock and an increase in the content assimilated by the yeast of amine nitrogen, the concentration of which in wort from white and black bread increased by 3.1 and 1.5 times, respectively. The results of the fermentation of bread wort prepared using a complex of amylolytic and proteolytic enzymes led to a more complete conversion of starch and an increase in the concentration of alcohol, especially when using white bread wort, during the fermentation of which the number of yeast cells increased by 4.9 times, and the ethanol concentration increased practically 2 times.

References
1. Krivchenko VA, Turshatov MV, Solov'yov AO, Abramova IM. Spirtovoe proizvodstvo - tekhnologicheskaya osnova kompleksnoy pererabotki zerna s polucheniyem pishchevykh produktov [Alcohol production - the technological basis of integrated processing of grain to produce food products]. Pischevaya Promyshlennost' [Food industry]. 2019. No. 4. P. 53-54 (In Russ.).
2. Serba EM, Polyakov VA. Biotekh-nologicheskie osnovy kompleksnoy pererabotki zernovogo syr'ya i vtorichnykh bioresursov v etanol i belkovo-aminokislotnye dobavki [Biotechnological foundations of the integrated processing of grain raw materials and secondary bioresources into ethanol and protein-amino acid additives]. Moscow: Russian Scientific Research Institute of Food Biotechnology, 2015. 133 p. (In Russ.)
3. Stepanov VI, Ivanov VV, Sharikov A Yu, Amelyakina MV, Polivanovskaya DV, Serba EM. Upravlyayemaya sistema nepreryvnoy pererabotki rastitel'nogo syr'ya na osnove termomekhanicheskikh i biokataliticheskikh protsessov [Controlled system for the continuous processing of plant materials based on thermomechanical and biocatalytic processes]. Pischevaya Promyshlennost' [Food industry]. 2019. No. 4. P. 101-102 (In Russ.).
4. Serba EM, Overchenko MB, Rimareva LV. Biotekhnologicheskiye osnovy mikrobnoy konversii kontsentrirovannogo zernovogo susla v etanol [Biotechnological fundamentals of the microbial conversion of concentrated grain wort to ethanol]. Moscow: Biblio-Globus, 2017. 120 p. (In Russ.)
5. Abramova IM, Rimareva LV, Turshatov MV. Iskhodnyye trebovaniy k kachestvu zernovogo syr'ya, obespechivayushchiye vysokiye pokazateli effektivnosti proizvodstva spirta. [Initial requirements for the quality of grain raw materials, providing high rates of alcohol production efficiency]. Moscow: Biblio-Globus, 2019. 114 p. (In Russ.)
6. Tananayko TM, Sergeenko LG, Pushkar AA. Razrabotka intensivnoy tekhnologii biosinteza etilovogo spirta [Development of an intensive technology for the biosynthesis of ethyl alcohol]. Pischevaya Promyshlennost': Nauka I Technologii [Food industry: Science and Technology]. 2011. No. 3 (13). P. 20-24 (In Russ.).
7. Rimareva LV, Overchenko MB, Serba EM, Ignatova NI. Sbrazhivaniye kontsentrirovannogo zernovogo susla s ispol'zovaniyem osmofil'noy rasy spirtovykh drozhzhey Saccharomyces cerevisiae 1039 [Fermentation of concentrated grain wort using the osmophilic race of alcohol yeast Saccharomyces cerevisiae 1039]. Proizvodstvo spirta i likyorovodochnikh izdeliy [Production of alcohol and alcoholic beverages]. 2011. No. 3. P. 10-12 (In Russ.).
8. Serba EM, Abramova IM, Rimareva LV, Overchenko MB, Ignatova NI, Grunin EA. Vliyaniye fermentnykh preparatov na tekhnologicheskiye pokazateli zernovogo susla i kachestvo spirta. [The effect of enzyme preparations on the technological parameters of grain wort and the quality of alcohol]. Pivo i napitki [Beer and drinks]. 2018. No. 1. P. 50-54 (In Russ.).
9. Turshatov MV, Ledenev VP, Kononenko VV, Moiseeva ND, Krivchenko VA, Korzhenko LG. Sovremennaya tekhnologiya proizvodstva spirta [Modern technology for the production of alcohol]. Proizvodstvo spirta i likyorovodochnikh izdeliy [Production of alcohol and alcoholic beverages]. 2011. No. 1. P. 28-29 (In Russ.).
10. Polyakov VA, Abramova IM, Polygalina GV, Rimareva LV, Korchagina GT, Piskareva EN. Instruktsiya po tekhnokhimicheskomu i mikrobiologicheskomu kontrolyu spirtovogo proizvodstva [Instruction for technochemical and microbiological control of alcohol production]. Moscow: DeLi print, 2007. 480 p. (In Russ.)
11. OFS. 1.2.3.0022.15 Determination of amine nitrogen by the methods of formol and iodometric titration. (In Russ.)
Authors
Rimareva Lyubov' V., Doctor of Technical Sciences, Аcademician of RАS,
Overchenko Мarina B., Candidate of Technical Sciences,
Ignatova Nadezhda I.,
Serba Еlena M., Doctor of Biological Sciences, Corresponding Member of RАS,
Krivova Anna Yu., Doctor of Technical Sciences, Professor
Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center of Food and Biotechnology,
4B, Samokatnaya str., Moscow, 111033, 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.



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