Volume 29, Issue 2, 2013

The literature review allowed to select the glucose isomerase producers such as Lactobacillus brevis B-3, Streptomyces griseofuscus AS 1318 and Streptomyces wedmorensis AC 980. For the selection of a suitable strain glucose-isomerase activity, growth rate, biomass, dry matter content in the culture liquid, titratable acidity were determined. Based on the results of the experiments, the strain of Streptomyces griseofuscus differing from the analogues in more optimal features, was selected. The task of further study was to select the cultivation parameters. The effects of cultivation temperature, medium active acidity on the growth rate of the biomass of Streptomyces griseofuscus AS 1318 was analyzed. The optimum ratios of carbon sources and concentrations of Mg 2+ and Co 2+ for the glucose isomerase producer were determined.

Influence of a stage of introduction of premix in a bakery product on vitamins preservation is investigated. It is established that vitamin C introduction in the course of mixing of dough increases its losses in the course of baking by 9,6 % in comparison with addition into a stuffing. The assessment of consumer properties of the developed products showed that organoleptic, physical and chemical and microbiological indicators, and also labile components keep stability in the course of storage. It is proved that vitamin C losses in the course of storage are higher at the bakery products, which are stored without packing. On the basis of organoleptic, physical and chemical and microbiological researches regulated indicators of quality, terms and storage modes are defined.

The results of scientific investigations on determining the fraction composition of soybean raw material by-products from production of none-defattened soybean flour, elaborating the technology of flour from separate fractions their composition and combination are presented in the article. The investigations resulted in the elaboration of production technology of soybean protein carbohydrate flour from secondary soybean raw materials for its further use in bread-making and confectionery. By means of mathematic modeling optimum parameters of the flour production process are determined and characteristics of organoleptic and physical-chemical indices for the flour are given.

The layering of cheese is presented for the first time with the use of the structure anisotropy index. Consideration is given to the cheese manufacturing involving cheddaring and melting of curd. The influence of milk thermization and pasteurization on technological parameters of production and structural and mechanical properties of fresh cheese is studied. Rheological indices of cheeses with cheddaring and cooking of curd are measured by the method of sounding with use of the consistometer. It has been proved, that hydrophilous properties of cheese mass are intensified in control samples due to partial denaturation of whey proteins. This effect is confirmed by the slow rate of salt diffusion. Application of milk thermization allows the production of fresh cheese to meet high hygienic and microbiological safety standards.

This article presents the study on chemical composition, nutritional value and safe properties of the protein-lipid product from pine nuts. Proteins of the protein-lipid product contain all the essential amino acids. Lipids of the protein-lipid product show a considerable content of unsaturated fatty acids such as oleic, linoleic and γ-linolenic acids, and phospholipids. The carbohydrate complex is presented by polysaccharides such as starch, cellulose, pentozanami. As far as mineral substances and vitamins are concerned, magnesium, potassium, iron, manganese, zinc, water-soluble vitamins riboflavin and niacin, and fat-soluble tocopherols dominate quantitatively. Regarding the microbiological characteristics and toxic elements content of the protein-lipid product, it meets the requirements of sanitary rules and norms.

The article is devoted to the investigation of thermophysical characteristics of thermophilic lactic acid starters. The chemical composition of bacterial starter cultures has been determined. The methodology of the experiment and the data processing method for determination of the thermal properties of bacterial starters at temperatures above cryoscopic point and after freezing have been shown. The measured values of thermophysical properties of studied starters are given.

The paper considers the design, manufacture and storage of non-alcoholic beverages «Spritzers» based on «Karachinskaya» mineral water. The characteristics of the raw materials and the finished product are given. Defined are the qualitative composition of organic acids and their changes during storage. Developed are the soft drinks recipes and technology, and technical documentation.

The description of a biological and nutritional value of proteins including casein is presented in this article. The amino acid composition of all casein fractions is considered. The peptides obtained as a result of hydrolysis by endopeptidases are able to increase significantly the bioavailability of essential micronutrients such as calcium, zinc and, possibly, iron. Enzymatic hydrolysates of proteins in comparison with the free amino acids have much better functional properties. The results of studies of enzymatic casein hydrolysis under the action of endopeptidases: the degree of hydrolysis, fractional composition of casein as a result of its processing by enzymes, as well as the amino acid composition of obtained hydrolysates, are shown.

The article gives information about research results on the influence of different ferment varieties, with propionic acid bacteria on the specific formation of large-pattern semihard cheese varieties. Experimental production of test cheese was carried out in the shop of the «Order of the Badge of Honour Belebeevskij dairy plant Ltd». On the basis of experimental and analytical research it is recommended to use the thermophilic culture, containing the Propionibacterium freudenreichii subsp. Shermanii (PS-4) strain in the production of semihard cheese with addition of other cultures of the same type: PS-1 and PS-2.

The effect of heat treatment on the chemical composition and antioxidant properties of apple juice of the first extraction has been studied. The content of soluble solids, the mass fraction of titratable acids and that of reducing sugars, the content of phenol compounds and flavonoids as well as antiradical and antioxidant activities and the restoring force have been determined. The optimum regime of heat treatment has been established.

The research is devoted to the ways of activation of vital activity of brewers' yeast using different types of supplements e.g. antler preparations and an integrated yeast supplement. The positive effect of these preparations on the activity of some enzymes of the yeast cells responsible for the preparation and actually for the process of alcoholic fermentation is shown. The use of activated yeast for fermentation of beer wort contributes to the process intensification and improves the beer quality.

In the article the preliminary treatment of the aquated wheat germ is studied for the increase of their structure-forming properties as a stabilizing additive in the composition of ice-cream. The most substantial activation of functional-technological properties of the grain was observed under the hydrothermal treatment and vacuumizing. It is established that homogenization of the aquated wheat germ is not effective enough and can be applicable in technology of ice-cream in the treatment under pressure not higher than 10 MPa. The use of the preliminary structured wheat germ in a milk ice-cream composition allows obtaining high fluffing, good resistance to melting, fine distribution of air phials, fatty marbles and ice crystals.

The effect of sugar concentration on the intensity of sea buckthorn wine browning has been studied. It has been shown that the increase of sugar concentration and sweeteners introduction increases the shelf life of sea buckthorn wine. The calculated dependences to monitor the reaction intensity in the wine samples with different concentrations of sugars and sweeteners have been established.

Expediency of production of oleic acid from rape oil is theoretically proved and experimentally proved. Researches of the input products which are traditionally used in the production technology of oleic acid and indicators of quality of oleic acid, made are conducted in the traditional way. On the basis of the conducted researches of quality of oleic acid recommendations about preparation of raw materials and the production technology of oleic acid are developed.

The researches were conducted to define the organoleptic, physicochemical, structural, mechanical and microbiological indices of the fermented milk product containing a vegetable component (mung bean) during its storage. The shelf life of the new fermented milk product was substantiated.

In the modern meat industry various food additives and carbohydrate components are widely spread. They improve the appearance, bring diversity to the taste of the finished product, extend shelf life and perform many other functions. The micro-structural analysis adopted in a number of countries has only recently received the legal framework in Russia and is not sufficiently known for domestic experts. However, using the method of histological examination, you can quickly get a convincing description of the qualitative composition of most meat products and their compliance with regulatory requirements. The paper presents the complete results of the recent studies of meat raw materials and finished products conducted in the laboratory of micro-structural studies in the VNIIMP to determine structural characteristics, identification of the components and detection of fraud composition of meat products.

The aim of the present study was to determine the quantity of phenolic compounds of the wine material manufactured from the variety of «Zagadka Sharova» grape from the crops of different seasons. The dry wine materials produced with the same technology had the normal tendency to change the total content of phenolic compounds, anthocyanins, leucoanthocyanins and other components of the phenolic nature. In addition, the major values were in the variation range corresponding to the values of Vitis Vinifera wines.

The article deals with the aspects of necessity to determine a rational performance regime of the dosing unit within the mixture producing aggregate. The issues of volumetric dosers performance simulating based on a certain approach using Fourier series are considered. The algorithm for synthesizing the material flows signals at the outputs of continuous-type and batch dosing devices has been proposed. The software complex has been developed to reconstruct material flow signals in the LabView medium. The evaluation of the synthesized signals compared with registered real ones has been carried out.

Influence of key work parameters of a vibrating extractor on the extraction of ascorbic acid from the frozen fruits of Sorbus aucuparia L. and Schisandra chinensis berries is investigated. The following rational parameters of the extraction process and the vibration characteristics of the extractor and fruit extracts are identified: the vibrating plate hole diameter for Sorbus aucuparia L. is 3 mm, for Schisandra chinensis berries – 2,5 mm; plate vibration frequency for Sorbus aucuparia L. – 11,67 s -1, for Schisandra berries – 15 s -1, the extraction duration for Sorbus aucuparia fruits and Schisandra berries is 35 min, water temperature is (18±1) °C, the yield of vitamin C from the fruits is 52 %, and from Schisandra barries is 46 %.

Designed is the sprayer suction device of rotary spray apparatus with improved performance. The main technical-economic characteristics and the conditions of its combined operation with the discharge plate are studied. The results of research allowed establishing the conditions for stable operation of suction device on the discharge plate. Recommendations for calculation and design are suggested.

The prospects of using the rotary spray-type dust collector for fine purification of drying gases from foodstuff dust are shown. The results of the research on the lactose disperse structure and on different liquids on the contact element of the dust collector are presented.

Possible ways to increase energy efficiency and resource conservation of processes of meat pan-frying based on formulated technological requirements derived from the analysis of published experimental and theoretical data were developed. To increase the energy efficiency of the two sides frying and the output of finished products from meat it is offered to use the variable frequency electrical osmosis. In order to expand the resource base, the possibility of meat pan-frying with high content of connective tissue was theoretically substantiated.

The short description and the analysis of six original designs of vertical screw vibration mixers of continuous action of our development is provided in article for bulks for the purpose of acquaintance of audience of scientists with a series of the devices relating to one of the new directions in this area. As a whole, they are simple in production, allow to mix effectively ingredients with a wide range of physicomechanical characteristics in a thin vibroboiling layer and have small dimensions. Time of process doesn't exceed several minutes.

It was technological investigated the suitability of ten red grape harvests 2008–2012. The vineyard was grown in the Altai region in the village of Srostky. It was established that these varieties can be recommended for production of juice and wine production – table, semi-sweet, special and for develop the various blending. Noted that grape Zilga fully complies with the requirements for raw materials for the production of wine and wine products.

The HACCP plan to ensure the safety of kvass production has been developed. The analysis of risks in critical control points of the production process has been carried out. Identified were the critical control points at certain operations of the technological process and the preventive measures eliminating the risks or reducing them to an acceptable level have been developed.

Using the method of differential scanning calorimetry the melting curves of the sea buckthorn oil – sunflower oil system have been studied. The possibility of identifying the composition of such mixtures has been shown.

Assessment of the quality of half-carcasses of Hereford heifers of the first and second calving based on the analysis of grading, morphological and chemical composition is made. Trade and industry half-carcass cuts are determined. The biochemical composition of muscle meat is investigated. The energy value of slaughter products is grounded. According to the research results the meat of the second calving cows is rated as the first category beef.