Cng ngh v thit b hin i trong ngnh cng nghip thc phm

UDC 641,85 Nh tng s dng trong sn xut du thc vt AT kem trng ming v nc st CHC NNG MC CH Vasilenko ZV, Sc Tin s, Gio s, PA Romashihin, CAND., Ph Gio s, : TN Bolashenko, TI Piskun, CAND., Ph Gio s, OV Matsikova CAND, Ph Gio s EE "Mogilev Nh nc i hc ca thc phm" Gii thiu i vi hot ng bnh thng ca c th l rt quan trng dinh dng. Thc phm cho c th khng ch l mt ngun nng lng, nhng trn tt c cc nguyn liu u tin, nha c chi cho vic xy dng cc t bo ca cc c quan v h thng. A, y ni dung dinh dng cn bng trong ch n ung tt c cc cht dinh dng c bn: protein, cht bo, carbohydrate, khong sn, lp trng, cng nh cc thnh phn hot tnh sinh hc, trong c mt vai tr quan trng c chi bi cc axit bo cha no, l cc ngun chnh trong ch n ung hng ngy du thc vt. Xu hng c lin quan nht trong nhng nm gn y l vic to ra cc cng ngh nologies sn xut thc phm chc nng, c nh ngha l sn phm c thnh phn cn bng, t ng v cht bo v giu cht c hot tnh sinh hc. Cc b phn "Cng ngh phc v cng cng v sn phm tht" thit k cng thc v cng ngh sn xut nh tng cht bo trn c s ca tinh bt bin i v maltodextrin vi 15% m-c cha rau qu du-tion, c 1 ti sn cng ngh cao kh nng chu nhit cao v thp, c kh cng thng v thay i pH ca mi trng, lm cho vic s dng ca n trong sn xut ca mt lot cc loi thc phm, bao gm c kem ngt v bt nho bnh sandwich ph mai. S hin din trong cc nh tng v cc giai on ca dung dch nc v lipid c hiu qu c th lm phong ph thm n nh l mt nc ha tan v ha tan trong cht bo cc cht c hot tnh sinh hc, trong cung cp cho cc thuc tnh chc nng ca sn phm. Du tay thc vt khc, l quy nh chnh thnh phn trong nh tng c th c xem nh l tnh nng sn phm do s hin din ca axit bo khng bo ha a, phospho-lipid, sterol v tocopherols.

318

cc thuc tnh chc nng ca nh tng cht bo thp, trong , trong phn tip theo s l 1 thnh phn ca cc bnh pho mt kem theo toa, vng th th ca n c gii thiu axit linoleic lin hp (CLA), y l 1 yu t cn thit trong kh nng, cp n gia nh ca -6 PUFA, thc y qu trnh trao i cht cp ca mng t bo, lm tng hormone gy ra cc hot ng lipase v tham gia vo nhiu qu trnh trao i cht trong c th con ngi [1,2]. Trong vic xy dng nh tng c gii thiu ti CLA b sung Tonalin TG 80, trong bao gm glycerides cha CLA, 80% tnh theo trng lng ca cht ph gia. K t khi Tonalin TG 80, sch s minh bch-ing, khng mu pha cht lng hi vng, du, n c tim vo xy dng, trc khi trn vi du thc vt. N c tm thy rng vic gii thiu ca CLA trong vic xy dng khng nh hng s n nh ca nh tng v cc c tnh lu bin-cal. K t khi Tonalin TG 80 c mt hng v c bu tri v mi thm ca n trong cc cng thc c xc nh trn c s nh gi cm quan v l 1,0-1,2 g trn 100 g sn phm. Kt qu v tho lun Khi i tng ca nghin cu, chng ti la chn kem pho mt, c s dng nh l mt lp hon thin cc sn phm bn thnh phm cho trang tr v bnh ko, cng nh mn trng ming, kem. Kem pho mt c mi v c trng cao v gi tr sinh hc do s hin din ca protein c gi tr trong sa ng. Ngoi ra, tiu th l mt nh cung cp cc axit lactic thun li nh hng ca vi khun yatno vi sinh ng rut, cc axit amin thit yu (methionine v tryptophan), khong cht (canxi v pht pho) [3]. Tuy nhin, mt ni dung quan trng trong cc ng tiu th cng thc kem truyn thng pho mt v b cung cp cho n mt nng lng cao, l mt hn ch ca vic s dng bi nhng ngi d b bnh nht nh ca qu trnh trao i cht, khng ng Nome bnh tiu ng, bo ph, x va ng mch. Nh vy, s kt hp ca cc c tnh sinh hc ca ong bp cy chng khon nova sa ng kem v nh tng t cht bo trong du thc vt mang li mt sn phm chc nng gi tr dinh dng cao vi nhng tnh cht quan trng iu tr v d phng. Cng trnh c thc hin trong nhiu giai on k tip: 1) Nghin cu kh nng thay th b trong cng thc nh tng tiu kem pho mt t cht bo vi CLA; 2) xc nh s lng ti u ca nh tng trong vic xy dng v thnh lp cc thng s cng ngh ca sn xut trong khi vn duy tr (hoc ci thin cu trc) v kt cu ca sn phm mi ti analog truyn thng; 3) pht trin cng ngh v xy dng ca mt loi kem pho mt cottage chc nng mi tion ca n;319

4) pht trin ca phm vi tiu kem pho mt mc ch chc nng, xy dng tri cy t nhin v cc cht hn berry; 5) c cht lng c trng ca mt loi kem pho mt mi tiu mc ch chc nng - cm quan, lu bin v l ha cht trong qu trnh sn xut v trong qu trnh lu tr.

320

xc nh cc nng ti u ca cc nh tng trong kem, gii thiu thnh lp 10, 30, 50, 70 v 100% trng lng ca b cc sa ng kt ni v du bn nghin cu mt cc mu thu c ca kem pho mt cottage, nh l 1 tiu ch cc c im cu trc ca n . Cc kt qu c hin th trong hnh 1. Ni dung ca khng kh trong kem pho mt c xc nh bi trng lng s tin xc nh lennogo toa thuc cho hn hp kem v kem thnh phm. S lng khng kh trong kem c th hin nh l mt t l phn trm ca lng cht bo. Kt qu l, nghin cu c bn c thc hin xc nh nh hng ca thay th nh tng b vo ni dung khng kh trong kem, n c tm thy vi s lng ngy cng tng ca nh tng trong kem, ni dung khng kh gim. Trong trng hp ny, cc nh tng nng trng lng ca b hn 50%, c l 1 gim ng k trong ni dung ca cc khng kh, ph hp vi nhng ngi xc nh organoleptically: khi lng kem ng k ngng t so vi cc mu kim sot. Nh l iu hin nhin t cc d liu c trnh by trong hnh 1, tng mt ca kem gim t s gia tng s lng nh tng trong vic xy dng, v mnh hn vi s ra i ca hn 50% nh tng. V vy, cc nh tng trong khon 10 v 20% khng c hiu ng ng k v cc c im cu trc ca sn phm, trong khi gii thiu ca mt cc kem nh tng 30 v 50% tng ln 1,22 ln, v 1/2, hn thay th cho mt b nh tng kem tng ln trong 1,7 ln so vi kem kim sot, m sau chu nh hng ca kt cu, s xut hin ca n v hng v.1400 1300

, /3

1200 1100 1000 900 800 700 600

0 10

20

30

50

70

100

%

321

Hnh 1 - S ph thuc ca mt khi lng ca cc ni dung ca cng thc nh tng kem ph mai Tip tc nghin cu cc c tnh cm quan ca kem ph mai, trong , la mch en l nhng ch tiu cht lng ca sn phm hon thnh v c c trng bi sc hp dn ngi tiu dng ca n. nh gi cht lng ca kem thnh phm c pht trin bi cc nh gi organoleptiche-ray quy m. H thng cc ch s v quy m c son tho c tnh n trnh t hp l: cc ch s cht lng u tin c xc nh bi thc t, khn gi, v sau nm.

322

, 15 % 50 % , . , , . , , . - 20, 40 60 %. , , 40 %. . . , - , , . , , . 10-15 % . - - . , , , , . . . . : , , , , : (, , , ), (.785), (.955), (.971) [4], . , . 2. 323

, , , , , , , , . , . . , () . (4,85 ) , , , . 5 4 3 2 1 0 5 4 3 2 1 0

, , 5 4 3 2 1 0

5 4 3 2 1 0

2

324

- 1-2. 1

,

, , , , , , - , - , -, - -

2 -

, %, 27,0 15,0 15,0 , %, 37,0 42,2 42,2 100 , 27,0 15,0 15,0 7,85 6,67 6,67 28,8 26,4 26,4 100 , 385,0 265,4 265,4

15,0 42,2 15,0 6,67 25,6 262,5

15,0 43,3 15,0 7,05 23,7 264,5

, 1 2 , - . [3]. 1,5 ( 100 ), .

325

, , , - . , , , , , . , , , .

1. , . . , / . . , . . // . 2002. 4. .14-17. 2. , . . / . . , . . // . 2005. 6. .54. 3. . / . . . , . . . 2- ., . . .: , 1987. . 1. 224 . 4. . : , 1996. 614 .

, , , - . , , , , , . , 326

, , .

63. 631.152.3

. . , . . , , . . , - - , . , . , . . - . , (ISO). , , 90 % , 10 % . ISO . , , . ISO 9000 HACCP. ISO 9000 HACCP I . , , . 327

ISO 9000 , , . ( 1), , , . . , , , . 30-50 % , , . . , . . , . , , , , . , , . , . , , 70 % . , ( ) . . . , ISO 9001. , , . 328

1

327

, , , , . , , . , , ISO 9001. , ISO 9001 . , ( ), , . , , , . HACCP ISO 22000. HACCP Hazard Analysis and Critical Control Points ( ) . HACCP ( 93/43/ 14 1993. ). . , , , , , . , , . . , ( ) (), , . : ;

, ; ; ; ; , . , , . . 1,6 , , . . , . 2. . 45 , , , . . . . , . , , , . , , . , . : - ; ; . , , , . , . , , . , , - . , 329

, , , . , . . . , , . . . , . . , . , , . , .

1. . : 9001-2008. : , 2008. 54 . 2. . , : 220002007. : , 2007. 48 . 3. , . . HACCP / . . , . . // . 2008. 2. .36-38. 4. / . . [ .]// . 2009. 8. .24-26. 5. . . / . . , . . // . 2009. 5. .38-40. 6. / . . [ .]// . 2008. 11. .12-14. 7. / . . [ .]// . 2008. 9. .58-60. 8. . / . // . 2008. 11. .8-10. 9. // . 2008. 12. .34-36. 10. . . / . . // . 2009. 4. .76-77. 330

11. . . HACCP/ . . , . . // . 2009. 3. .67. 12. . . ISO 22000/ . . // . 2009. 2. .40-41. 13. . / . // . 2008. 7. .60-61. 14. . . / . . , . . // . 2008. 4. .58-60. 15. . . ( 22000-2007)/ . . , . . // . 2008. 2. .34-35. 16. . . / . . , . . // . 2008. 2. .32-33. 17. // Administrative Management System [ ]. 2009. : http://www. ams-system. ru. : 16.08.2009.

, , . , , , , . , . , , . , , TQM (Total Quality Management), ISO 9000. HACCP (Hazard Analyze and Critical Control Points), ISO 22000.

Modern organization technologies of econoMically effective, high-quality and safety food productionI. F. Gorlov, L. A. Rykalina, I. N. Sheremet In this article the questions connected with development, introduction and use of a quality management and foodstuff safety systems with reference to the processing enterprises of branch are considered. Questions of the effect received from introduction of systems, as separately from each other, and in a complex, the so-called integrated systems are mentioned. Problems in which decision these administrative technologies are capable to bring the greatest advantage are allocated. Technologies are considered, both from the point of view of the manufacturer, and from the point of view of the consumer 331

and satisfaction of its requirements. The quality management systems described in article, are based on TQM (Total Quality Management) principles (ISO 9000 series standards). Systems of a foodstuff safety management on principles HACCP (Hazard Analyze and Critical Control Points) (ISO 22000 standard).

620.9:628.5

. . , , . . , , . . . , : (), ( ) ( ). . - , , ( ), . , , , . , , . . . : , , , , . , , . , ( ). . , , . . , , . , , . , , 2. 332

-30 -100 , 51 , . 0,8-0,9 , 15; 5 . 1400 . () . . -30 -100 : 300 350 , 24 44, 79 800 245 000, 57 . 25 % . . . : , , . -30 2-. 64 0,865 2, 250 . , 0,4 . . . . , . . () 250 125 . 25 40 1,5 30 ( ). 1,5 2230 , 50 , . , . 137 3 8000 3/, 400 . 200 000, 703 . 333

() . , . , - [1]. , 63 3. Bac. licheniformis ( 216-1, 216-2, 216-4, 216-5), 1. 1N V . 3 .

.216-2 .216-5 .216-4 .216-1

14800 14600 14700 14800

34 35 35 34

2400 2500 2710 2500

114,5 138/142 147 142

349,2 355 398 355

10,3 10,1 11,4 10,1

69,4 69,5 77,2 70,6

, ( 216-10), , 2. 2N V . 3 .

.216-10 .216-10 .216-10 .216-10

14100 15000 13900 14700

36,5 35 34 34

2600 2430 2400 2400

136 147 146 145

353,6 357,2 350 350

9,7 10 10 10

68,7 68 74,2 70

, , ( . . ) ( /), , . . , . . 120/180 . , 334

( 9 %, 8 %) . . , , : , ; ; , ; , . , . , . , (). Sacch. erevisiae (.1).

1 Sacch. erevisiae V=30 3 (. )

335

Sacch. erevisiae V=453 Frings () (). Frings , . . , Frings . , , . -, . , ( 1 ) , , , , Frings. , . , , .

2 ( ) Sach. erevisiae V = 100 3 (. )

Frings ( ) : 70 / ( ); 336

; , ; . , 30 %. 3 . /

1

1 , /

1283,89 1456,66

1075,76 1115,57

. 3 . 20 %, 30 %. , , .

3 Saach. erevisiae V = 100 3, .

337

Saach. erevisiae () , . , . , . , 15-20 % , .

1. . . . - ( V - . , 2004 ).

, , . , , , , .

neW types of aeration systeMs for the yeastvegetative apparatusesA. D. Korneyev, M. V. Gernet, M. S. Bezborody The innovative solutions accepted by creation of a new type of aeration systems are represented in the report. The results of the analysis of numerous types of aeration systems are given. On the basis of comparative tests received in industrial conditions the conclusion about our competitiveness aeration system with inserted special structure is made. The economic benefit is received by the improvement of mass-exchange and energetic parameters on 1520 % in comparison with domestic and foreign analogues with punched tubes.

338

664.87.002.237

.. . , , , . , . . , , . , , () - , , . , . , - , . . . , , , , . , , , (, , ), . , , , , . , , , , . , , [2]. . . . (. ). : 2,5 % 7,4 t = +4 , 4- , 1 % 1 . . -. 339

1 % 100 . Nova . . 4000 , -100 6000, 8000, 10000 15000 [3]. : ; 1 10 % . 1. , - , - () (). , , . - . , . . , .

1 : 4000 ; 6000

, () (). . . . 340

, . 10 % 2.

2 : 4000 ; 6000

, , , . (). ( ) . . , , , , . , , , , , .

( , , ) , . , , . 341

1. ., . , . []// ., . ., , 2004. 384 . 2. ., , . ., []// . ., 1972.

, , . , , , , . , , .

research of Microstructure of neW grades of Bread Made froM a Whole grain With root cropsM. Mardar, N. Kordzaya The results of the research of microstructure features of new grades of bread made from a whole wheat grain with root crops, in particular of celery, parsley and parsnip are given in the report. The introduction of these vegetables in the complement of a bread made from a whole grain carries after itself appearance of new structural elements of different forms and sizes, small electronic density and having finefibreous homogeneous structure. In addition, components of fabrics of root crops in the microstructure of new grades of bread made from a whole wheat grain are in a close touch with its basic elements. It means, that including in the complement of new grades of bread made from a whole wheat grain of root crops does not violate homogeneity of structure of the product.

664.761

. . , , . . , . . , . ,

, 342

3,5-9 % [1, 2]. , , , . . , , , , . , - , . , , .

(: R-1, R-2, R-6, R-9, R-2, ), 1998-2007 ., (, ), . . , 10967, 13586.5, 22163, 108140, 1000 10842, , , 10844, 10847, 10845. , , , [3, 4, 5]. 10846. , [4]. QB-123. QC-109 160 . , : , , ( ), ( ), . , , [5]. 100- , . . [5].

-, , (, , ) , . 343

[6]. , , . , . . , , . , , . . , . , . 1. 1 1000 , / , , % , /3 , 3 , L, ,

R-1 R-2 R-6 R-9 RM-2

704 688 775 764 764 756

40,7 33,8 38,8 27,3 35,2 35,8

6 28 14 13 19

1,254 1,204 1,470 1,376 1,398 1,314

36,6 30,8 34,3 26,3 31,3 34,8

4,14 4,08 4,12 3,87 3,91 4,27

7,8 7,7 7,6 6,8 7,1 7,8

2,6 2,6 2,7 2,5 2,4 2,7

3,5 3,4 3,4 3,4 3,5 3,7

, , , , , . () , . , 1998-2001 ., (L = 4,01 0,14 ), L = 3,89 0,3 . R-9 RM-2, 2002 ., . (2,98 ). . . 344

, 2003-2007 ., : L = 4,21 0,06 . , . 1000 27,3 40,7 . , , , . ( 26 % 38 %). , . . 73244 /. , 1,14 , . , , 1,35 /3, 1,30 /3. , . (31,95,0 3) ( 2,020 , 35,725,6 %) (37,09,8 % 36,35,5 3), 2,220 2,020 716 % 5610 % . 26,32 36,6 3 . , 15 %. . , , , , . , , , . , . R-6 ( 2002 .) R-1 ( 1998 .). , , , . - , , , , , , , , , . 2. 345

2 , % , % ,

R-1 R-2 R-6 R-9 RM-2

12,7 11,7 17,7 13,8 15,0 16,1

46,9 50,9 60,2 66,4 62,6 57,9

1,25 1,69 3,30 2,94 3,08 1,38

1,85 2,51 2,95 2,75 1,26

2,41 2,20 2,85 2,60 2,67 2,98

1,67 2,14 1,85 1,56

265 277 351 356 347 328

, , , , , . , , , . 16-17 %, 14-16, 14 %. , 1,5 , . , (0,16 %), (0,25 %), (0,36 %), (0,48 %), (0,54 %), (0,54 %), (0,57 %) (0,69 %). 0,41 % 0,48 % 12,7 % 10,2 %%, . , 46,9-66,4 %. , 1,25-3,30 %. 273 234 ; 18,6 11,6 %, . , , 22,8 % , . , . . , - ( ). , , . , , , . , , - . . 346

- (, ). , . . : , 1000 , . , 1000 20-25 % , . , . , . , , . , , . , () , , , . , , , . . , , , , , . (). , . , , . 90 %. [7]. , . , , [8]. , , , . ( , ) , . , , , , , [9]. 347

, . . , , . 3 . 3 , % 0 5 10 15

, . , % , % , /3

2,0 11-13 0,62

0,4 14,2 119 0,72

0,2 12,0 138 0,69

0,2 11,6 139 0,68

0,2 9,6 140 0,76

(10 %). , . , (, ) , , . , 4-5 . [6]. , , . 70. , , , . . 26,5 %, 4,5 . , () . . : , , 6-8 %, . , 25-30 %. 348

, . , [10]. , ( 80-89 ).

: , ; ; ; , , 10 %; . , .

1. , . . / . . , . . // . 2002. 7. .18-20. 2. , . . / . . // . 2008. 1-2. . 20-21. 3. , . . : . / . . , . . . .: , 1987. 208 . 4. , . . / . . , . . , . . [ .] .: , , 1972. 456 . 5. , . . : . .: -, 1980. 183 . 6. . 1, 2. .: , 1990. 81 . 7. . . // . . .: . , 2006. . 13-20. 8. . ., . . // : . . III- . . . ., 349

, 24-26 2002/ - . . . , 2002. .50-51. 9. . ., . . . // International Scientific Practical Conference New Technologies in Traditional Food /International Scientific Practical Conference Reports. Latvia University of Agriculture, Jelgava, LVA,.2005. . 31-37. 10. . ., . . . // : II . . . ., 14-15 2009 ., / ; .: . . (. ) [ .]. : , 2009. . 492-493.

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technology of products froM hulless BarleyL. Rukshan, A. Matveeva, A. Vetoshkina The Mogilev State University of the Foodstuffs; Mogilev, Belarus Quality of hulless barley of the Belarus selection for a number of years is investigated. It is marked, that hullessness grains causes essential changes in accumulation of nutrients, increases synthesis of starch, thus the contents is reduced, the level of fiber raises. Fiber of hulless barley more high-grade on the sum of irreplaceable amino acids, than filmy barley. Values of parameters of physical and chemical properties barley are influenced with a grade and climatic conditions of cultivation. The nature, volume and density a grain at hulless is higher than forms of barley, than at filmy, that assumes display of the best technological properties at hulless forms of barley during processing. Hulless barley in flour-grinding and groating manufacture alongside with filmy forms of barley can be used. The most perspective is hulless barley of a grade the Doublet. Flour confectionery products (cookies, spice-cakes) have quality indicators up to the standard. Groats and flakes possess good consumer properties. 350

664.66

. . , , . . , , . . , , . ,

: , . , , 3035 %. , . . , , , . , . , , , . : , , , , , , , , . , . , , . 18 100 15-50 . , , . . , , . , .

. , , [1, 2]. 351

, . , , , , , , , , , , - (. , ) [3]. , . , , , , , , , , 31,7 %, 32,0, 30,5, 29,0, 31,6, 30,1, 27,0, 26,2 26,5 %. , . , (30 ). (270 %). 14 201 %. , , . , . . , , . , , , , . , 60-70 %. . 11S- 7S-, 2:1. , 300-360 ., 110220 . , , , . , , . , - . , , , -, , . , , 80S-, , . , , . 352

, , , , . , , . , , . , , , . , . - . ( 70 % ), . 25-30 %, 30-40 %. 1 . , , . 2 , /100

4,45 106,26 4,69 3,10 3,15 25,32 40,49 -

15,86 89,54 12,89 9,31 11,87 7,35 10,50 14,32 20,03 18,08 20,66 41,45 12,22 21,63

13,72 112,88 5,39 11,49 8,56 3,67 4,72 9,55 18,42 9,46 10,87 36,68 11,56 19,71

9,62 78,04 3,28 4,35 5,26 3,15 2,89 6,56 14,50 4,83 10,51 36,92 9,25 18,74

, , . 216 243 . . 353

[4, 5] (5 %, 7, 10, 15, 20 25 %) . NG. 2 . , 10 %, 15 %. 10 % . , , . . POTEX (Potato fiber POTEX) Lyckeby Culinar AB. , . 2 , % , P , L, , G , W , P/L

0 5 7 10 15 20 25

159 181 194 201 211 175 194

42 36 36 38 28 29 24

14,4 13,4 13,4 13,7 11,8 12,0 10,9

287 286 305 310 251 215 211

3,79 5,03 5,39 5,29 7,54 6,03 8,08

, , , , - , , , . , , . , . 1520 % . 50 % , 25 % , 3 % , 5 % , . , , 354

, . , . 5 %, 10, 15 20 % . , . , 1,52 . ( 22,5 ). . (, , , , , ) - (, , , ) . , , , . , . , 10 %. . : - . , , . , 14 % . - . 3 , , . , 80-90 % 10-20 % . , . 1,33 . , , , . . 355

3 - 0 5 , % 10 15 20

, % , , % /3 , % , , % /3 , % , , % /3 , % , , %

4,8 1,75 122,4 0,38

4,86 4,9 2,15 2,8 123,1 123,5 0,4 0,47

5,1 2,9 124,4 0,52 8,8 1,9 127,4 0,44 13,4 0,8 125,6 0,45 16,6 2,7 145,98

5,14 3,0 125,8 0,54 9 2,1 127,8 0,49 13,5 1,2 130,9 0,45 18,6 3,0 141,6

6,6 8 8,2 1,3 1,7 1,8 121,7 123,9 124,8 0,37 0,37 0,39 - 12,0 12,3 12,6 0,6 0,4 0,6 112 112,1 125,3 0,31 0,36 0,43 8,6 9,8 10,2 1,7 2,0 2,5 202,5 166,6 163,67

, . , - , . , , , . . . , , , . .

1. , . . : . . . / . . , . . . .: , 2002. 320 . 356

2. , . . / . . . .: , 2004. 264. 3. (, , , ) // . 2006. 3(47). . 2-13. 4. , . , / . . , . . , . . // . 2008. 4. . 29-32. 5. , . . / . . , . . , . . // : . . YI-. . . ., , 22-23 2007. : , 2007. . 95. 6. , . . / . . , . . , . . [ .] // : . . VII . .-. ., 21-22 2009 ., / ; .: . . (. .) [ .]. : , 2009. . 1. 326 . . 173.

. , . , - , . , , . . . , , . .

technology grain products froM lupinL. Rukshan, H. Novozhilova, D. Kudin The Mogilev State University of the Foodstuffs; Mogilev, Belarus The technology products from lupin is developed. A number of advantages which bakery and flour confectionery products with addition from lupin torments possess is established. Products have pleasant appearance, yellowish colour and physical and chemical indicators of the quality, satisfying to standards. Food value of flour products under the maintenance of fibers, food fibres, mineral substances and carotin has improved. Delay of processes humidity reduction finished goods is noted. Reduction of duration of technological processes of manufacture of flour products is revealed. Thus, lupin is very perspective and economic food raw materials from which it is possible to receive new 357

competitive and biologically valuable foodstuff. Rational use of lupin seeds and new saving up resources technologies of its use will allow to improve considerably a situation at the decision of a problem of albuminous deficiency in a population food.

664:682

. . , . ,

, . , , , . . , , , , : , [1]. () , , , , , , , . . , , , . , ( 30 % ), , , , , , . 50 %, 31 %. (, , , ). , , . . , , . , . , B () 1 , , , . 358

2 () , ( - ). , - . , , - . - : , - - , . , . - (, , , , , ). , , , , . , . - ( , ) . - . , - - - . . , 25 %. ( ) , , (. 1). 1 25 % . .

amax , b, . , ,

554 1,5 110 38

496 1 200 22

556 3,5 150 28

524 1 180 28

516 2 170 32

359

, . - , . . , ASG, (. 2). 2 25 % , . , , .

, . . + + + + + + + + + +

725 56 69

49 46 46

16,5 8,5 8,5

83

46

13

90

46

13,5

, 1,36 , 1,18 . , . , . , 15 , 25 . . , . , , , . . . 1 360

- , ASG. , 4 % 25 2,8 , 4,4 , 3 . ( 15 ) 4 .800 , .

1600

2400

3200 0 52 55 58 61 0 , 64

1 - : 1 50 % 50 % ; 2 4 % 15 ; 3 4 % 25

: - -- , 2 , [2]. , 15 [3]. , - : 4,5-4,8 60-65 . , , , . . 3 () . 361

, 4 % 2 48,5 % 1 5 %. , , . . . 3 , , % 3 4 5 6 7 8 , % 9 10

0 1 2

28 40.2 42,4

28,5 42,8 48,5

29,1 48,7 50,5

31,2 50,9 52,3

32,5 51,8 54,7

35.2 52,4 56,4

36.8 53,8 58,5

38.0 54,8 63,0

2-3 , - . , , 3 , . (. 2). () . (, ) , , . , 3 (, ), . , 30 4 10,3 %, 90 4 14,5 %, . , . , , . 362

25

20

15

30

25

20

15

10

30

25 23

20

15

10

7

30

25

20

15

10

30

25

20

15

10

2 : ; ; ; 30 ; 90 ;

363

, , , . - . , , , , . , , 35 %. . , 3 . , , . .

1. , / . . . . .: ,. 1994. 151 . 2. . ., . . . .: , 2001. 484 . 3. .69181, 23G3/00. /. , . , . . 20031211428; .11.12.03; .16.08.04. . 8. 4. 4. /. , . , . , . , . // . 2005. 12. . 2223. 5. . . // : . . . 2008. . 141142. 6. / . ., ., ., ., . // . 5 (54). 2009. .2830.

364

. , . , . , . , , 3 . , . : , , , , , , - , , .

a scientific Method of approach developMent of neW technologies for the floury confectioner candies of the use of Malt products cereals ObolkinaV. I., Doctor of Technical Sciences National University of Food Technologies The article is dedicated to the decision of a problem of making a new assortment of competitive confectioner candies of the use of malt products cereals. A scientific ground and development of new technologies for the rich cookies of the use of flour from wheat malt and scalded cakes to application of flour from barley malt. Description a new mode preparations of scalded cake by rye, wheat and barley malt flour. The method of preparation of sour invert syrup has been developed, the optimum dosage of malt flour has been defined for reduction of duration of fermentation of brewing. A new floury confectioner candies have heightened food and biological value. Basic results of a work are inculcated on the enterprises of confectionery industry, efficiency of new technologies is grounded. Keywords: the floury confectioner candies, technology, the rich cookies, scalded cake, barley brewing malt, malt products, flour from wheat malt, flour from barley malt, fermentation of brewing..

365

637.146

. . , , , . . , . . . ,

, . , . - . , , , [1, 2]. , . (, , , , , , , , , , ), (, , , , , ), (, , ). , , , , , , , . , , 9596 % [3]. . - , - , , , . - , , , [4].

366

, , , , , , , , . 5- , 1. , . 1 ,

5

4

3

2 1

. . . . . . . - . . . , . .

(5 ) , 20 3 , , 10 . 5 5000 /, . () = (m m0 ) m0 100,

m , ; m0 , . (m)

m=

(100 )m0 , 100 1

, %; 1 , %. 367

. 3624-92, , , , , .

( , , , , , , , , ) . . 3 % , 1015 , 42 18 . 18 20 . , . . 15 50 . 110, 120 130 . , - . , 120 25 , , . . , 5- . , 2. , (, ), . , . . , , - , . , , . , 368

, - . 1, , . , . . 2

1,0 2,5 3,5 4,7 2,0 3,4

1,0 2,7 3,7 5,0 2,5 3,9

1,0 2,0 3,0 4,4 1,5 2,9

4,3 4,5 2,3

4,6 4,9 2,9

3,9 4,0 1,8

, [1]. , , . . , , . 20, 45, 65 85 . , , 3 % 26 %. , () . 10 , . 1 2. , , . 369

: , . , , , , . 1 2, , ( ), . , , . . , . . 20 , 45 . . , , , , , , () . c , , , .

1

370

2

, , , . , . . . , . -, , . -, , . , 2,0 %, 1,5 %. - . 3. 3 , (), , , , . 371

3 - 4%- 1,5% () 25%- 2,0 % ( )

, , % , % , % , /100 :

65 11,58 0,75 3,05

63 13,07 0,82 3,62

77 31,39 0,50 2,62

74 33,40 0,55 3,38

133,18 116,71 52,35

150,61 124,44 62,11

87,18 72,71 40,00

110,42 83,02 53,01

, , . , . , . , , , , , .

1. , . . : / . . , . . , . . : , 2004. 340. 2. , . . / . . , . . // . 2004. 1. . 3941. 3. , . . / . . [ .] // . 1995. 3. . 26. 4. , C. . / C. . . .: , 2007. 176 . 372

- : . , , . . , , . , . . , . , .

use of Wheaten gerMinal flaKes in Manufacture of dairy productsT. L. Shulyak, N. F. Korotchenko, A. A. Strihanova The basic is functional-technological properties of wheaten germinal flakes are investigated: compatibility with various dairy products and swelling. It is established, that the highest taste indicators had products on the basis of a combination of wheaten germinal flakes with sour cream, fermented baked milk and yoghurt. Degree of swelling of wheaten germinal flakes in various dispersive environments depending on temperature and dispersion of particles is studied. It is shown, that wheaten germinal flakes possess high water absorbing ability at swelling, and with increase in dispersion of particles and temperatures water absorbing ability increases. The greatest degree of swelling of wheaten germinal flakes is observed at use of water as the dispersive environment, and the least cream. Process of swelling irrespective of temperature and structure of the liquid dispersive environment proceeds rather quickly. The dose, a way and a stage of entering of wheaten germinal flakes are picked up by sour cream and fermented baked milk manufacture. The chemical compound, food and biological value of the combined dairy products with wheaten germinal flakes are studied.

664.69

. . , . ,

, , , , , 373

. . , , . , . , . . XX . , . . : ( ) : , , , , ; ( 3 20 ); : , 100 , 1015 % ; . : , , . . , , . , . [3, 5]. : . . , , - . . . 374

. ( ). , . . , , . , [4]. , - , . . , . . , , . , , . ( , ), . , . , . , : 1; 1; 2; 3; 5; 8; 13; 21; 34; [1, 2] , , , . : n+2 = n + 1 + n n 1 (1 = 1, 2 = 1). (1) (1) .

, q1 = 1+ 5 = ; q 2 = 1 5 ; B . 2 2

(2)

1 = 2 = 1, A =

5 +1 5 1 B= . 2 5 2 5375

, n 1.

(3)

( ) . (4)

(4) , a =

1+ 5 1,6180 . , 2

: 8/5 = 1,60000; 13/8 = 1,62500; 21/13= 1,61538; 34/21 = 1,61904; 55/34 = 1,61765.

. , n, .

, ,

. . , , . (), . . (. 1), , , . .

k=

f 0 Fp , p

(5)

k ; f0 ; Fp . 376

1 2, 3 4, 5. 2 6 7,

(6) Rn n- ; R 1 ; n , ; 0,786 ,

:

1 = 0,786 ,

(7) Zn n- ; Zn+1 (n+1)- ; 1,618 ; 2.

1 : 1 ; 2 ; 3 ; 4 ; 5 ; 6 ; 7

377

. Rn=(0,786) nR. , . , , , , , , . . : D , D =350 (R =175 ), r 0 , r0=9 , Z 1 , Z1 =34. : , . . n=4. . R1 = (0,786) R = 0,786 175 = 137,55 R2 = (0,786)2 R = 108,114 R3 = (0,786)3 R = 84,978 R4 = (0,786)4 R = 66,793 1.1. .

. . . .1.2.

f0 , 2; Zn+1 (n+1)- ; Rn (n+1)- ; Rn+1 (n+1)- ; r0 , . 378

.

.

.

. , 1 = 2 = 3 = 4. , . . . , . , , , , . , .

1. , . . / . . .: . , 1990. 238 . 2. , . . / . . .: , 1969. 112 . 3. , . . : . . . . .: , 1996. 248 . 4. : / . . [ .] .: , 1977. 52 . 5. , . . : . . . . .: , 1978. 31 .

. . .

379

, , .

gold section use for the design of pasta presses MatrixA. B. Torhan The principles for geometrical parameters definition of perforated matrix of pasta presses. On the basis of gold proportion laws the new matrix construction has been offered. This construction allows to receive the identical passing ability of each conventional unit and to raise the forming quality and press productivity. 664.162.74

. . , , . . , , . . , . . , , . . , - , , 35-40 %, . . . , 5 1,5 2008 . 450,8 . . , , . , , , [1]. [2]. - Spezyme XTRA (Genencor, ). 0,3...1,2 . / . 105...110 0,8 . 57 . 105107 380

, . 95 120 . () () () . 35 % Spezyme XTRA 1. , - . , Spezyme XTRA 0,3 1,2 . / 2,7 9,1 25 %.

1 -

60, 4,55,3, . 60-72 . Bioskan. . (7080 %) 1317 %. , 381

Spezyme DBA - - Optimax L 1000 Genencor (). 14,3 % - Spezyme XTRA. Spezyme DBA 0,8 1,64 . / , Optimax L -1000 0,4 1,0 . ASPU/ . 60 5,3. , Bioskan. , , . 0,8 %. 70 % , 70-80 % . 20-30 %, 16-23 %. 80 6-8 %. , . 2 () .

2 Spezyme DBA Optimax L -1000

, Spezyme DBA, Optimax L-1000 : 382

M=

7,11 + 6, 42 T 0, 0578 T 2 1, 2499 d , %, 1 + 0, 074 T 0, 0007 T 2 0,1556 d

, %; , ; d (. 1), . ./. t 1 Spezyme DBA Optimax L -1000

1 2 3 4

0,8 1,1 1,4 1,6

0,4 0,6 0,8 1,0

, , Spezyme DBA Optimax L-1000, , , , . , , . . Optimax Hi-Dex, . 0,4 . ASU/ . , - Spezyme XTRA, . 68 , 9,8; 14,3; 20,2 %. , , Bioskan. , , 97 %, . 5-6 % 2-3 %, 9-15 % 0,6 %. 77-80 % , . , . () Optimax Hi-Dex 3. 383

3 Optimax Hi-Dex

, Optimax Hi-Dex , :

=

1, 94 d 8, 007 0, 0796 d 2 + 60, 33 T 0, 766 T 2 , %, 1 + 0, 0174 d 0, 587 T 0, 00764 T 2

, %; , ; d Optimax Hi-Dex, ASU/ . , . , , , , , . 34 , . , - (-15-25 %, 29-32 %) . , [3]. . , [4]. 384

- , , - .

, , , .

1. . . , . . , . . , . . . / I - , . , 2005. 2. . . , . . , . . , . . , . . . / . - , . .: . 2005. . 96-98 3. . ., . ., . . / V11 . . . 2007. .288-290 4. . . (- ). .: , 1999. 61 .

: , , - . . , . : , , , , d , . 385

aBout developMent of technology of sugary starch products in russiaN. D. Lukin, V. V. Ananskikh, Z. M. Borodina, T. V. Lapidus, L. S. Khvorova At All-Russia Research Institute for Starch Products the technologies of different starch products using starch bioconversion of starch and starch containing raw materials: glucose syrups of different carbohydrate content, crystalline glucose of food and pharmaceutical quality, carbohydrate-protein extract and glucose-fructose syrup have been developed. There have been conducted researches on dilution and saccharification of starch processes using composition of new enzyme preparations at production of high-maltose and high-glucose syrup. Mathematical dependencies that allow to determine maltose and glucose content depending on dosage of enzyme preparations and duration of saccharification process have been proposed. Key words: starch, bioconversion, enzyme preparations, carbohydrate content, highmaltose syrups, high-glucose syrups

.

. , . . .; . . , . () , . : , , , , , , , , , , , . . , 1,8 . . 43 % 4- 51 % . . , , , . , . : 5 %, ( ), , 5-10 %, 15 %, 30 %. 2 . , . oee e a 30 % yoeope a opeoc aopx, a 50 % aax py B, cox ocopa eea, a 50 % yeoax. 1 , , , . 386

, , . , . . , . - , , . , . , , , . , . : , - , , , . , , . , , , . - , . , , , . - , . , . . ( ) . . , , : , , . . , , , . 579.67; 57.089

. . , . .

, 387

- . , Lactococcus lactis, Lactobacillus bulgaricus Streptococcus thermophilus [1, 2]. , . , , . , - . , (, ) , , , L-, [3, 4]. . [5]. , , , , [6-9]. . , Lactococcus lactis ssp.

Lactococcus lactis subsp. cremoris -424, Lactococcus lactis subsp. lactis -425 -426, - ( ) 17 30 18-24 , 3- . 8000 / 10 , +4 . , 15-30 . (0,2 % ). , 2,5 % , , 388

1,5 % OsO4 . (30, 50, 70, 80, 90 100 %).

Lactococcus lactis subsp. cremoris -424. : (~4/) -20 (~400/) 196 . +37 +4. , , . , +37 . (3,900,16)109 (4,180,25)108 /, 10,77 % (.1). (400 / / +4 ) (4 / / +37 ) 9,38 5,62 % ((3,660,31)108 (2,190,26)108 / (3,900,16)109 / , .1). , , . (4 / / +4 ) 0,37 % (. 1). Lactococcus lactis subsp. cremoris -424. 100 % , . 10 % 17. , , 17 . . 400 / 17 81,47 %, 70 % , (. 2). . , . , . . , , , -20 -70 . Lactococcus lactis subsp. lactis -425 -426. 389

. 10 % 17. , -70 , , -20 . -20 . 17 , 10 % . , . , -425 100 % -20 , -426 -70 2 (. 3). 1 Lactococcus lactis subsp. cremoris -424 , /

400 / 4/

+37 +4 +37 +4

(3,900,16)109 (4,180,25)108 (3,660,31)108 (2,190,26)108 (1,440,08)107

2 Lactococcus lactis subsp. cremoris -424 , / 10 % 17

400 / 4/

+37 +4 +37 +4

(4,260,24)109 (1,660,22)109 (2,200,36)109 (1,300,25)109 (1,210,16)109

(4,75,033)109 (3,870,19)109 (3,690,16)109 (2,860,18)109 (2,170,18)109

3 (/)

-20 10 % 17 -70 10 % 17

-425 (1,80,3) 1010 (1,20,6) 106 (6,20,2) 1010 (2,90,2) 1010 (3,50,3) 1010

-426 (8,50,4) 1010 (4,10,2) 106 (6,70,5) 107 (2,40,5) 108 (9,20,6) 108

390

1 L. lactis subsp. lactis B-425, 20. : 10 % ; 17; 1 ; 2 (, , ); 3

391

. -425 -426 . L. lactis subsp. lactis B-425 , -20. , , (.1. 2 2). , (.1. 1 1). , , . 10 % . - , (.1. 3). , 70, . L. lactis subsp. lactis B-426, , , . , , , 20 , , 70 .

, +37 . (-196 ) (-70 ). , , .

1. El Soda M. A. Recent developments in accelerated cheese ripening / M. A. El Soda, S. Pandian // J. Dairy Sci. 1991. V. 74. P. 2317-2335. 2. El Soda M. A. The role of lactic acid bacteria in accelerated cheese ripening / M. A. El Soda // FEMS Microbiol. Rev. 1993. V. 12. P. 239-252. 3. Kizsop B. S. Maintenance of microorganisms and cultured cells / B. S. Kizsop, A. Doyle // A manual of laboratory methods. Sec. ed. London, New York: Acad. Press, 1991. 218 p. 392

4. Sanders J. M. Environmental stress responses in Lactococcus lactis / J. M. Sanders, J. Venema, J. Kok // FEMS Microbiol. Rev. 1999. V. 23. P. 483-501. 5. Pegg D. E. Long-term preservation of cells and tissues: a review / D. E. Pegg // J. Clin. Path. 1976. V. 29. P. 158-164. 6. Fonseca F. Stabilization of frozen Lactobacillus bulgaricus in glycerol suspensions: freezing kinetics and storage temperature effects / F. Fonseca, M. Marin, G. J. Morris // Appl. Environ. Microbiol. 2006. V. 72. 10. P. 6474-6482. 7. Welch W. How cells respond to stress / W. Welch // Sci. Am. 1993. V. 268. P. 34-41. 8. Brashears M. M. Survival during frozen and subsequent refrigerated storage of Lactobacillus acidophilus cells as influenced by the growth phase / M. M. Brashears, S. E. Gilliland // J. Dairy Sci. 1995. V. 78. P. 23262335. 9. Baumann D. P. Freezing of lactic cultures / D. P. Baumann, G. W. Reinbold // J. Dairy Sci. 1966. V. 49. P. 259263.

, . , +37 . 17 . . , -70 . - , , .

surviv of lactic acid al streptococci during freeZing storageD. V. Rakhuba, G. I. Novik The influence of cooling and warming rate and cryoprotectants on survival of lactic acid streptococci was studied. The results revealed that optimal mode of cryopreservation are rapid freezing by immersion samples in liquid nitrogen with subsequent warming at +37 . The use of sterile fermentation media M17 for protection is reasonable. Also, survival of lactococci during long-period freezing storage was studied. Preservation at -70 resulted in high survival rate. Observation of cell morphology with scanning electron microscopy revealed a lot of damaged cells and cells with structural defects of cell wall. 393

621.365:641.5.35; 641.521:641.542.6

. . , . . .; . . , . . .; . . , . . .; . . , , . : ; ; ; . , , . , , , , , , , . . , , . , , . 80 % , 40 % . : , , , , , . , , , . 30 %, . 2008 -0,85, . (. 1), 394

. 12, 11 21 17 15. 20 21. 17 19 , 250. (1000-1500 /) 15 18, , , () .

1 : 1 ; 2 ; 3 ; 4 ; 5 ; 6 ; 7 ; 8 ; 9 ; 10 ; 11 ; 12 ; 13 ; 14 ; 15 ; 16 ; 17 ; 18 (); 19 ; 20 ; 21

16 , - 3 8 . , ( ), ( ). 10 . 9 ( 395

), 1/3 . 14 . 13, . , , . , , , 5. , . . 6 7, - . , 1 , , 121810, , ( ) . 2 . 2 0,85 ( 2 ) ( 2 ), , 1 .

2 -0,85: ;

396

1 -0,85 GN 1/1 160 100 , . . 3 / % 0,1 0,03 5 7 3 250 3 1,8 4,1 95 5,3 220 380 ( ) 50 980800750 50

- -0,85 2008 . , 3. , , . . 1 Unox-203G (). Unox 1 0 100 % ( , 12 13 ITAP). , ( ), . 0,2 /, , ( ). ( ) 14 DEF. 16 5, . , (. 1), 18 5004. 397

3 : 1 ; 1 , ; 1 ; 1 ; 2 - -002; 3 ; 4 15; 5 ( ); 6 1200; 7 ; 8 (0 , 1 , 25 , 6 ); 9 ; 10 - ; 11 ; 12 ITAP; 13 ITAP; 14 DEF; 15 Centr-350; 16 ; 17 ; 18 5004; 19 ; 20 ; 21 ; 22 ; 23 ; 24

( ) 0,20,4 , 22, 12 13 14. 23 . 3 -056, - 2 002. 398

( 23, ) () , 8 (06) 0,5 - , 1200 7-53, 9, ( 0). 23 20, , 22 21, PTFE. 4 15. 20 19, . 17 . 24. - 10. 15 CENTR-350, SC 4010. ( ). , ( ) , ( ) , , , . . ( ). , , 399

, , .

(1) 4, . ( 100 100 ). 4 .y = 0 ,0028x - 0,0114x + 0 ,9849 R= 0 , 9 9 9 9 10,02 2

8,0

6,0

4,0

2,0

0,0 0 10 20 30 40 50 60 70 , %

4

1. ( ): . / . . , . . ; . . . . : . , 2005. 2. . ., . ., . . . 2- ., . . .: , 2006. 3. . ., . ., . . . .: , 1985.

. 400

: , , , ,

steaM convection apparatus for the catering oBjectsI. Kirik, A. Smolyak, S. Masanskii, A. Kirik In the article the results of the elaboration and research of the universal thermal apparatus for the catering, refered to as steam convector, are cited. Key words: Steam convection apparatus, overheated steam, air-steam mixture, relative humidity, heat-transfer coefficient.

637.146:636.537

. . , , , . , - , , . , , . , , ( , , , , ). , - . . - . - . , 401

. : , , - , , . . , , 40 % , 0 100 Riedel , , , . . , , Riedel . , , , . , , 1,011,07 . , , , , . , , , () , (, . .). , , , () , (, . .). ( , ) , , ( 138,6 159,7). , , , . . 402

, . , , , . () . , , . : ; . . . , , , . , , - , , , . , , . -- . -- [1]. 0,14 . , . . , , , [2, 3, 4]. , . , . [4] , , 9,3 /100 , 7,5 /100 . 2 , 9,5 /100, 2 . , 403

0,093 %, 0,075 %, 0,095 %. D- , -(14) . 20000. . , , 10 ( ) [5]. , 10 ( ). , , . , , . , , 20000 50000. 120. , 167 , 417. , . - , , . , . . , , , . , , , . Sigma ( 80000 120000). , , , . . , , , . , , , . , 404

. 1, 3, 5 10 % . , . , - . , , , . . , . , . , , . , , , , . , , 0,25; 0,5; 1,0; 1,5; 2,0 3,0 %; 1,0; 1,5; 2,0; 3,0; 5,0 10,0 %. , . , . , , , , . , , , , . . , , . , . . 405

, , , . , . , . , , . . [4] . , 38-42 % , . , 36-40 % . - , 21-16,7 %, 5 1,3 %. . 0,25 10 %. , , , . . , , . , , . , , . , , , . , , , . , . , . . , . , , 406

, , . , , , . , , , . . , , , , , ( ). , , . , . , , (2-3 ), . . , ( ). , . ( ) . , , . , , , . , , . - , , , , . , . , . . , 0,99 0,85 3,8 . - . 8,6 (, - 9 ). 407

, . , . . , . , . , , . . , , , , . . .

1. , . . / . . , . . , . . . .: , 1988. 240 . 2. , . . . III. / . . , . . // . 2004. 1. . 66. . 16-22. 3. , . . / . . , . . , . . , . . , . . , . . , . . , . . // . 2003. . 76. 7. . 1176-1184. 4. / . . , . . , . . . .: , 1989. 288 . 5. , . . / . . . .: , 2000. 255 .

- , , . , 408

, . . . [637.13:6133]:577.15

, , . . , , , . , . , . . , -, . , . , Saccharomyces fragilis, Streptococcus lactis, Candida pseudotropicalis, Torulopsis versatilis, , Penicillium terlikowskii, P. multicolor, P. canescens, Mucor pusillus, Alternaria tenuis, [1, 2, 3]. - K. fragilis . . , . . [4]. Ha-Lactase, , . , - 0,04 % 409

4 50 % 6,12, 0,02 % 6,50 5,25 . 0,04 % 5,25 , (, 50 %), , . -, , , 6,12. , , Na+, . - . . [5]. , 6,12. . 0,04-0,06 % 3-4 ( ). , [6]. , , . . , 351 4 75-78 % . 401 81-83 % , 451 91 % . , 451. 50 24 . , -: 6,12; 0,04-0,06 %, 451. , , , . , , , , - . . , 6,50 410

, . - . : , . . , . , ( ) 1,12 1,05. , . - [7]. , . , . - . , 0,02 %. . - 0,08 %. , . , : 0,02 % . . , - . 6,12 , 0,04-0,06 %. 4 81-83 %. 0,04 % , . , . , - , , 411

6,50. , 6,12. , , . , , , , . , 0,08 % ( 24 0,3 %). - 0,08 % , . , - , 1,09-1,14 . . , . 6,12. , 6,12. . , . , , , , . - . -, . 6,12. , 45 . . , - 0,04-0,06 % . . 412

- 1,05 1,14. 0,02 % , . - , - 0,06 % . . 4 0,04-0,08 %. , 4 . , . - 0,08 %. . , : 45, 6,12, 0,04 0,06 %, 4 . , , . . , , , . , , , . , . , , , . , , , , . : , , ; 413

, ; , [11]. , - . - . [5]. , - K. fragilis, . . , 0,04 % Gal (16) Gal 62,0 % , , (16) . , ( 4,8 5,8 ) Gal (16) Glc Gal (14) Glc, . , - 0,06 %, (14) Glc . - , , , 0,06 %. , , , . 0,0050,013 %, - . - , , . , , , 414

, ( ). ( ), , , . , . . -, . -, , , - . -, . , Lbm. acidophilum Lbm. delbrueckii subsp. bulgaricum , , , , , , . . , Ha-Lactase. : 6,12; 0,04-0,06 %, 451, 3-4 . 91 %; 3,7 % 0,33 %; 1,68 1,52 % ; 0,17-0,25 %. , ( ) 1,05-1,18. - , , . , , . , , . 415

1. , . . - / . . , . . , . . // . 1985. 2. . 14-16. 2. , . . - / . . , . . // . 1998. .4. 1. . 4-19. 3. , . . : / . . , . . // . 2001. 5. . 26-27. 4. , . . : / . . , . . . .: , 2004. 578 . 5. , . . - : . . - . : 05.18.04: 23.05.89 / . , 1989. 34 . 6. , . / . , . . .: , 1966. 816 . 7. , . . - / . . . -, 2003. 130 . 8. , . . / . . , . . , . . . .: , 1987. 400 .

, . . Ha-Lactase, .

Key aspects of the use enZyMe preparations, hydrolysis of lactose in dairy seruMA. V. Krupin The recurrent problem of food industry in Russia is the provision of food applications, which include low-kolaktoznye products based on milk serum. The most rational manner the removal of lactose from the viewpoint of technological process is a biological setting processing of raw materials with special preparations. This study determined the optimal conditions for hydrolysis of lactose in the serum enzyme preparations Ratoma HaLactase, found to influence product transglikozilirovaniya on activity of enzyme systems of microorganisms in the serum of hydrolyzed lactose. 416

641.561 + 663.88

. . . , , . . , . . , . . - 2 . , - . , 60 . , , , , . , . , 50 3 : 50-60 , 61-74, 75 . 90 [1]. , . [2,3], 1960 1990 . 13,5 . 1985-1990 . 74 ., 61,5 . (78,3 .), (77,1 .), (77,1 .), (76,9 .). 1950 . 65,6 . 71,0 . , , , , 72,1 . 79,5 . . , 2050 . 73,6 ., 81,0 . [2,4]. , , , . , , . . . , , 25-40 % . , , , . 417

, , . . 1900-2000 60 2000-3000 . , , , , , , ( ), , , , , , , . - , . - , , , , , (, , , .) . , : , , , , . 1 1,4-1,8 0,9-1,1 / 30-35 % , 8 % 700 , 600 10-20 60-90 60-100 1,3 , 1,1 2,5 400 10 800-1200 225-280 1,3-1,5 50-70 200-250

: , .

, , . 4- : 1- 25 % ; 2- 15-20 %; 30-35 %; 20-25 %. . 418

1. (, , , ), . 5- : 1- 25-%; 2- 15 %; 30 %; 20 %; 2- 10 % . . . , . , . , , . ( ), 2. 2 () 65 65

()

100 200 10-20 10 30 250 400 300 25 50 100 75 150 150 100 20-30 10 2-3

100 150 10-20 10 30 200 400 300 25 50 75 75 150 150 100 20-30 10 2-3

100 150 10-20 10 25 200 350 250 25 50 100 60 150 150 100 20-30 10 2-3

100 120 10-20 10 25 150 350 250 25 50 75 60 150 150 100 20-30 10 2-3

, , , . , 419

, , . . [5]. , . , . , . (), , . , , . , , . . , . , , , . . . , , , . [6, 7]: ; , , , , , .; ; ; , ; , ; ; , , . 420

, , [8] , , . , . . . [9], , . , , , . . , , , - [10]. , . , 78 , 13 % . 14 % [8]. . . , . , , , , . 3. . , , , , , . , , . , . . , , - . , , , , , . - ( ) i [12, 1315, 17, 18, 20] [11, 16, 19]. 421

3 - (61-74 ) (74 )

: + + : : D (1) ( 2) ( 3) ( 6)

/ /100

9610/2300 85 44 7 4 5,5 3,5 6 4 1 5 65 10 298 1000 1700 450 10 15 0,15 2500 0,2 7 0,5 1 0,7 2,5

7940/1900 75 38 7 4 5,8 3,8 6 4 0,8 5 60 10 262 1200 1700 400 13 15 0,15 2650 0,2 7 0,6 1 0,7 2,5 93 1200 17 100 1,6 1,4 2,2 15 3 2,2 200 300 800

/100

80 1000 15 100 1,4 1,6 2,2 18 3 2.2 200 300 800

422

, - , . . , 0,5-1 / , , . , - , : 30/ , 6 / , 1,1 / 56,5 / . 0,5-1 /. , , - . , - , 20 .

1. ( . . .), .: , 1971. . 1. 512 . 2. Anisimov V., Birnbaum L., Butinko G. et. al. Principles for Evaluating Chemical Effects on the Aged Population Environmental Health Criteeria. Geneva: WHO, 1993. 159 p. 3. Global Estimates for Health Situation Assessment and Projections. Geneva: WHO, 1990. 4. Schulz-Aellen M. Aging and Human Longevity. Boston: Birkhauzer, 1997. 273 p. 5. . . / . . , . . // . 1- . . ; .: , 1997. . 247-248. 6. . . /. . , . . . .: , 1986. 256 . 7. . . / . . , . . . .: , 1982. 528 . 8. . . . .: , 1978. . 135-195. 423

9. . . / . . , . . . - , 1985. 48 . 10. . . / . . , . . , . . // . . 1977. .152-154. / . . . .: , 1988. 239 . 11. 2. 07609572.044-98 . , 2003. 11 . 12. 2. 07609572.055-98 . , 2004. 14 . 13. 190239501.10.103-2004 : i . , 2004. 5 . 14. 190239501.10.104-2004 : i . , 2004. 6 . 15. 190239501.10.107-2004 : i . , 2004. 5 . 16. . , 2001. 6 . 17. 190239501.10.018-2004 i . , 2004. 10 . 18. 190239501.10.020-2004 . , 2004. 13 . 19. . ., . ., . ., . ., . ., . . // 20050275 , 7 C 12 G 3/00. ; . 23.03.2005. 20. . ., . ., . ., . . // 8291. , 7 C 12 G 3/00. ; 20031072; . 21.11.2003; . 20.11.2005.

. , . , . . , , , 424

. , .

neW generation of gerodietichesKy productsA. N. Demjanovich, N. I. Pashkevich, O. M. Bondarkova, L. V. Evtushevsky Among factors supporting a normal physiological condition and working capacity in advanced age the important role belongs to a food. The food balanced according to age makes essential impact on development of processes of ageing of an organism and on character of the changes arising in its various systems. Ageing represents a complex of the changes arising in an organism as a result of action of factors of time. Accumulation and summation of these changes throughout all life lead to irreversible changes in systems of organism as a whole. Considering decrease in intensity of exchange processes at ageing, the important factor is maintenance of high biological full value of a food at the expense of inclusion of enough of vitamins, biomicrocells, irreplaceable amino acids, etc. Therefore it is necessary to enrich a foodstuff for people of advanced age natural components that is actual now.

664.696:577.16

, . . , . . , . . , . . , . . - , . , . : ; ; ; . . . , , , . . , ; . , , . (110-200) 425

(30-60 ) . . : , , , , , , , , , . , . [1, . 9] , , , , , , (, , .) , , , , . , : , , , , . . [2, . 5] . , , , , , ., . 2001. 2008. 4,6 . . , , , . . . , . , , ? . : ; : , ; . [3, . 431] , . . . - , . 426

, 45:55. . ( , , , ). . . (, , ) , - , , . , , , . , (. . ), , , , , . , . , , , , . . , . (82 %). 0,4 % 0,5 %, , . 2 , . . , 1,8-2,5; 1,3-2,2; 1,6-2,0; 0,9-1,7. : , , 2 , . . (26,9 %), 9 %, 7,3 % . ., (1,1 %), (1,4 %), (1,0 %). ( ) ( ), . 427

, . . , , , , . , . , , . 70 %. . , , . : 40 %, 15 %, 15 %. , 15 %. , , . , 2 . (. 1). . ( , ) 3. , , . 3 . .

1

, -, 428

, , . , . - , - 31865 Rovifarin F (DSM Nutritional Products France S. A. S., ). 1, 2, , . 110-150, 50. , . - , . , (. 2). , . 9 . , : 17 %, 1 15 %, 2 19 %, 25 %. 2 , 1 . 9 ( ).

2

429

, . , 100150 , 15 50 % . , . . , 2008. 10,2 % , . , .

1. / . . , . . , . . , . . , . . , . . . : , 2007. 202 . 2. . . . , . . , . . , . . , 2004. . 1. 40 . 3. / . , . (.); . . . . . . . . . . . .: , 2007. 528 .

. . , . , , ., . - , . , . . 100-150 . 430

snacKs enriched With vitaMins and MineralsL. Filatova, N. Volchanina, D. Boltsik, A. Shevchuk, K. Hershonchyk Extrusion toplines among producer of foodstuffs in these latter days. This technology allows to produce foodstuffs of various shapes and tastes. Snacks are one of many foodstuffs which can be produce by technology of extrusion. This product is advisably fortified by vitamins 1, 2 , and minerals iron, magnesium, etc. These bioactive substances disappear at the processing of the cereals manufacture. Enriched cereal snacks were developed at the research work. Scientific research of vitamins integrity was carry out. These snacks recommend for children nutrition of preschool and school age. Enriched snacks are produced own weight 100150 g at the Vitba.

664.8.037

. . , ; . . , . . ., - . , , . . , , , . , . , , . , : x1 (); x2 m. . (); x3 ( ) t (). , , , [1, . 7]: , . . ; , . . , ; 431

, . . ; , . . . 1. () , 2-5 . (m. ) . , , , h . . =0,51 [2]. , m. =1,4739h. (t) , , -3-4 , 0-2 . Y [3] (), . , . . () -1 1. ( ) -1 1. 1 (=0) (=-1) (=1) x1 200 100 100 300 x2 m . . 1,125 0,375 0,75 1,50 x3 t -1 1 -2 0

. 2. , 432

, . 2. , () : Y=23,14 + 1,9x1 0,98x2 + 0,62x3 + 0,76x1x2 0,44x2 x3 0,57x1 2. (1) Mathematica : x1 = 1; x2 = 0,695; x3 = 0,262. Y = 19,5. 2 2 Y1 Y2 Y3

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

21 24 19 24 25 25 19 24 19 25 25 23 22 24 23

21 25 20 23 25 25 20 25 19 25 24 22 23 24 23

22 24 19 24 24 25 19 24 20 25 24 23 22 24 24

21,3 24,3 19,3 23,7 24,7 25 19,3 24,3 19,3 25 24,3 22,6 22,3 24 23,3

, : x1 = = 100; x2 = m.. = 1,4 ; x3 = t = 1,3 . y () 19,6 . . , 1, 2, 3 . : =26,72 + 0,02P 0,057P210-3 + m .. (0,02P 1,17t 7,82) + 1,94t. (2) 433

. 13 , (2) , .

1 t .=-1,3

2 t m. =1,43 ; t = -18

434

3 P=100

, . 1, , 2 3 , . , , (P, m. , t ), . .

1. 24. , . . : / . . . : , 2006. 35. (.7-15). 2. , . . : . . . . : 05.18.12 / . . . ., 1987. 16. 3. . : 974-2001. . 01.01.2002. : , 2001. 8. 435

, . . , , , . , .

summaryAt research of process of vacuum freezing of pelmeni the big interest represents studying of set of the factors influencing given process under condition of their interrelation and interaction. Full factorial experiment allows to solve such problem. As a rule, the problems connected with multifactorial experiments, dare at incomplete knowledge of the mechanism of the investigated phenomena. Research of joint influence of several most significant factors on process of vacuum freezing of pelmeni will allow to receive mathematical model of the given process with which help it will be optimised.

664.162

. . , , . . , , . . , - , , 98 % . , : . . : OT 519852002, Cenencor Int. USA (Spezyme Fred and Spezyme AA, Optidex L-400, Optimax Hi-Dex), Novozymes (AMG 300L, Promozyme 400L, Termamyl LS);, (Glucavamoring G20x, liquid purified glucoamylase); M (miloliheterm G18); G-4 (), GN3 (), (). . . 436

11095 -: Termamyl LS, Spezyme AA, miloliheterm. Termamyl LS. , -1,4, -1,6- . 20 ( , ). -1,6-. -1,6- , , [1]. AMG 300 L Promozyme 400 L, 20, Optidex L-400, Optimax Hi-Dex, . , = 97,598,5 % 96-97 %. 8-12 2,5-2,7 . / . . ( ) . 4 : G-4,7 (), GN3 (), (). , , , (. 1). 11,5 %, , , . CG-4, 7 % . , ( ), , , . 1 , , % , % , % , % , %

. CG- 4, 7 . GN- A3 . CX

5,1 2,71 4,56 5,03

33,5 34,25 33,6 34,13

0,31 0,07 0,23 0,23

0,25 0,04 0,11 0,06

95,8 97,61 97,33 97,5

437

, . . [2], , . =

, ( ) . , , -D , , 50 , , , . , - - , . 50 () . - , : S, , E, t. ( 1).

h , DL

1 97,8%): 1 ; 2 ; 3

438

6570 . . 97 %, , , . ; , . , , . - - 148 . - 141 . , . . , . . , , . , 92 99,7 % 20 [4]. . (. 2). ( 32-35 %) : - , 97 %, 99 % 85 % . -, 6570 . ( 55 %) ( 1 ) (2 ), 1 % . : 94-95 % , ( ) . (1 ) 70-80 45 32 . , , 10 % , 78-80 % , . 439

2 - ,

: 80 % 97 % , .

1. . / . . , . . , . . ., . . . . . . .: ,2003. 554. 2. . ., . . // . 2008. 5. .46-48 3. / . . , . . , . . . / V11 . . . 2007. .288-290 440

4. . . (- ). .: , 1999. 61 .

. , 98 % , . : , - . . . : , , , , , , .

application of Biotechnology for glucose productionN. R. Andreev, N. D. Lukin, L. S. Khvorova The researches of basic technological processes for development of ecologically safe technology of glucose production of pharmaceutical quality have been made. Application of modern multifunctional enzymes for full starch hydrolysis allows to produce syrups with dextrose content up to 98 % and carry out crystallization at one stage, besides the application of chemical reagents: acids for starch hydrolysis and alkali at syrups neutralization is excluded, which is necessary for acid-enzymatic starch hydrolysis. The processes of crystalline hydrate and anhydrate glucose of pharmaceutical quality have been optimized. There has been proposed the technology of food granular glucose directly from glucose syrup without separation of intercrystalline solution. Key words: starch, hydrolysis, biotechnology, crystallization, glucose, anhydride glucose, enzyme preparations.

663.52.002.28

.. , , - , . , , , 441

. , ( ) , , . , ( , - ) . , , , ( 1 /), -. DDGS (Distillers Dried Grain with Solubles). , , , [1]. 10 % 35 %, , , ( ) () (). , - , . , 40 61 %. , , , , . , , , , . - 300350 ./ () , . , , DDGS 23 (, membrane process): (, microfiltration); (, ultrafiltration), (, reverse osmosis) (, nanofiltration). - , . , (5001500 /) 442

( ) , . [1] () . , 6070 % , 5070 / . 440460 . 6065 . 5,5 . . 3 1,8 . , , : (=710 %), , () : =8 (. / ) - ; , , , , , , , , ; , 1: 1,52,1; , ( ) ( 0,7 % 1 % ); , , , ; ; . , (3), , , ( ) . , , (, , , .) . , ( ) ( ) , , , : ; 12; , ; (Na2SO4 10H2O); 443

, , , , , , ; () 3; 3; 20 (3); 10 (); ; 10; , . ; , , ; (, , ), ; , . , , ( ). , - . , 2030 , 5060 ( ) : , , , . , , . , : , () . - , () - (), , (-) , () . , , , ( ) . - , : , , , 1. , 310 , - . , . 444

, 1. , . 1 ( ) , /3

: 5 ( (dead-end flow); - - cross flow. - - (cross flow.). 4-

4,9 1525 100150 566 2270 336 13 3545

1 - : 1 ( , , , ); 2 (,); 3 4 () () ; 5 6 (); 7

445

. 1, , ( ). . 1 , () , . . 1 , . ( 2000) ( 2-). , 23 . ( ) - . 5, (, 20 (3), BG, Natugrain TS, -F), , , , , , . , , , , . . 1 ( , ), , . ( 2500), ( 3-) . . 1 . 2 () . . 2 . 2 , . . 2 . . 2 (), , . 5. () . 2 - . 3, , . 446

10 100 . . 100 % 3050 % , ( 50 % ) . ()- - . 4, , , , . , . . () () . 3 4 . 6, (, NNP K) , , , [2]. , . . 3 , . 1015 % . () , . , (, ), , , [3]. , [4] . , ( 3545 %) ( 10 ) , , . 5 . , . . , 2 . , () , 500 . 447

. 2 . 1 610 . 34 , - . 2 . 1 2. () , 2230 % , DDGS. DDGS - . 2 (), , - () S-. . 1, . 2 , , . ( ) , . , , - . , , . , .

2 - : 1 (-, , , , , ); 2 - ( , )

448

1. . ., . . : , 1989. 128 . 2. . ., . . .: . 1985. 176 . 3. . ., . ., . . // . 1995. 12 . 25-28. 4. . . .: - , 1994. 512 .

. , . . , .

econoMically proved Methods of processing Bards for distilleries of sMall and average capacityV. L. Kudrjashov, cand. of tech. sci., an item research assistant GNU the All-Russia scientific research institute of food biotechnology Moscow, Russia It was resulted in clause the substantiation of expediency of processing grain bards on distilleries of small and average capacity in highconcentrated liquid fodder additives. In the developed schemes are used only low-energy membrane processes, and also sedimentation and centrifugation. Power-intensive processes evaporation and drying are not used. It was resulted and proved the list of additives for enrichment bards, and also expediency of its centralised delivery.

664.696

. . , , --, . . , , , -- , , , , . 449

: , , , -1 -2 , , -400 -600, -3, -3, -1, , . , , , . , , . . , , . , , . . , . . - . . - . . , , . - , . , . , , . , . , . -600 . 450

: , , , , , , , , , , , - , , .

1 -600

, , . , . , 600 . , , . . . , , . . . . , . . , . 451

, ( ) . () , . , 20 80 . . , . . , , . . , . , . . - . , , . , . . . , . . . 140 , 900 3 /. . . , , . , . , . , , , . 0,015 . . 452

, 300000 0,315 . , 3,5 , . , - , . n = 300(1/f). , . , , . , . . , GCt1 + GCt1 + Q = GCt2 + GCt2 + Q , G ; G ; C , C ; t1 , t2 ; t 1, t2 ; Q , ; Q , . , G C (t 2 t 1) = GC(t2 t1 ) + Q Q . (t2 t1) = 5 7 . , . , 0,30,4 3 . . , . , . , , . - , . , , . , . 453

-400 . , , . : , , , , , , , , , - , . , . , 400 . . , , . , . , , , . , . .

2 -600

454

- . , 600 -400 600 . . . . . , , . . , , , . . , , , . 4, 5 6 37, 30, 26 %. , , , , 6- 50 %, 5- 55 % 4- 58 %. , , , - . -400 -600 , (. 2). - 1--3, TKONOS 3.1 (PROCOP, ), DSRD (BUHLER) . , , . . , . , - . , , . . , . 455

, . , . , , . , - . , , .

3 - -500

. , . 456

6 -10 %, . , , , 5 , , 520 /. , , , : 36 220 /. ; 36 280 / . ; , , 55 150 /. ; 36 140 /. ; 80 180 /. . - 20 / ; (, , ) 20 / ; ( ) 20 /;

. --, . , , , , . .

the neW process equipMentM. B. Babich, Cand. Tech. Sci., SPA Agro-simo-mashbud, V. N. Petrov, Cand. Tech. Sci., the senior lecturer, ONAFT The existing equipment grain and food-concentrates the industries is analysed and its lacks are noted. The new equipment let out SPA Agro-simo-mashbud, its possibilities and design features is considered. The let out equipment allows to make complex hydrothermal processing of raw materials, operation of a peeling, grinding, polishing, flaking and drying. Introduction of the new process equipment allows to use much better a source of raw materials and to raise quality of let out production.

457

664

. . , . ,

. , , , . . , , , . : - , . . , . . , : , , . . 350 . 1. , 2 3, 22, 12, 1. 21 20 . , 7, 14 16 8. 6, 5. 458

1 : 1 2-8300; 2; 3 ; 4; 5; 6 ; 7- ; 8 ; 9 ; 10 SC 4010; 11; 12 -9202; 13 ; 14; 15; 16- -148; 17 ; 18; 19 ; 20; 21 ; 22; 23; 24; 25; 26

9 11 14 . 17 - 16, , , . 25 26. ( ). , . F 459

F =

F , 1,618

F , 2; F , 2; 1,618 , [1]. , . , . , > (1+0,1S), S ; ; , , , , [2]. , . . , , .

2 : 1; 2; 3; 4; 5; 6 ; L1, L2, L3 1-, 2- 3- ; d0

460

(. 2).

Zn n- ; ( = 1,618); Fn n- ; do ; k , ; m [3]. , . , , . i = 90 i, i ; i . , . . 3>2>1 (. 3). , , . . 3