Increased man-caused impact, imbalance in diets lead to diseases, premature aging and life shortening. To overcome this imbalance, there is an active search for raw materials containing the physiologically functional ingredients necessary for human health or the raw materials containing biologically active substances, vitamins, mineral substances. To enrich traditional recipes with these components and to give functional purpose to products of mass demand, it is advisable to include, oat meal (talcan) and pea meal into the bee-keeping products composition which have a high biological value. Standard methods for analyzing the quality of raw materials and confectionery were used for the study, as well as modern instrumental methods for analysis, such as high performance liquid chromatography and atomic absorption spectrophotometry. The physical and chemical and quality parameters of talcan, pollen pellet, honey and pea meal (by-product of pea processing) have been studied as well as formulas of confectionery products with the indicated components have been developed. The national confectionery dish chak-chak, which recipe included talcan, pollen pellet and honey, contained an increased amount of vitamins and minerals in comparison with the control sample. It has been experimentally proved that the inclusion of these components into the formula allowed obtaining a product with a high nutrient content. It was also found that with the inclusion of pollen pellet into the marshmallow recipe, the amount of vitamins and minerals in the developed product increases. The analysis of the results showed that the enrichment of sugar cookies with pea forage leads to an increase in the content of protein, carotenoids and vitamins. It is established that in comparison with the control sample the content of mineral substances increased.
Modern industrial milk processing based on high-tech processes has high demands to the quality of milk used as raw material for the production of a wide range of dairy products. Seasonality of milk production remains a significant problem for dairy cattle breeding. In some seasons, the supply of milk of optimal quality is rather unstable. The purpose of the work was to study the influence of season on the technological properties of milk during its processing into dairy products. As a result of research, it was found that the organoleptic properties of milk met the requirements of regulatory documents. The milk color changed with the seasons. A more intense yellowish tint in the milk color was noted in summer and autumn, which is associated with the carotene content in feed. The highest content of dry matter, SNF, fat and protein in milk was observed in winter, while in summer these values were the lowest. In the spring period, there is an increase in the mechanical contamination of milk up to group 2. In general, the bulk of milk has primary quality. The coagulation phase in cows’ milk was shorter in spring than in other seasons of the year (P <0.001) by 0’05 “- 2’35”, and it was longer in milk obtained in winter. The best speed to clot under the influence of rennet was the milk of cows in summer. Evaluation of milk for thermal stability, depending on the season of the year, showed that it has high thermal stability and can be used for processing into products with a high temperature of pasteurization and sterilization.
Milk and milk products are in steady demand and included in the daily human diet. This paper describes the technology and the nutritional and biological value of the combined yogurt for dietary nutrition. The pumpkin puree and oat flour are used as functional vegetable ingredients in the yogurt formulation. Developed yogurt contains 2.8% of protein, 2.0% of fat and 15% of carbohydrates. The protein of yogurt consists of all essential and nonessential amino acids with high level of isoleucine (2.27 g/100g), leucine (3.45 g/100g), valine (2.46 g/100g), proline (3.91 g/100g) and glutamic acid (7.30 g/100g). Among fatty acids the larger parts occupies caprylic (27.45%), capric (20.13%) and lauric (20.15%) acids. The yogurt has a sufficient amount of the important vitamins, such as A, E, D, C and B group.
Ключевые слова: моющие средства; технологическое оборудование; дезинфекция; санитария; белково-жировые загрязнения. Введение. Популярными видами оборудования в молочной промышленности являются резервуары, открытые емкости и ванны, заквасочники, трубопроводы, тележки и другое оборудование, используемое на производстве на технологические цели. Качество удаления белково-жировых загрязнений с поверхности технологического оборудования до сегодняшнего дня не удовлетворяло возросшим требованиям к безопасности. В связи с этим, а также с использованием при выработке молочных и мясных продуктов различных добавок немолочного и немясного происхождения (жиров растительного состава, вкусовых наполнителей, красителей, стабилизаторов, загустителей и др.) появились определенные проблемы с санитарной обработкой технологической группы оборудования. При выработке кисломолочных и цельномолочных продуктов необходимо предъявлять высокие требования к микробиологической и технологической чистоте резервуаров, заквасочников и открытых емкостей для предотвращения влияния оставшейся после обработки посторонней микрофлоры на оборудовании в процессе заквашивания и дальнейшей технологической обработки. Дезинфекция емкостного технологического оборудования в молочной и пищевой промышленности представлена пятью циклами, продолжительность санитарной обработки находится в пределах одного часа, за редким исключением. Продолжительность санитарной обработки технологического оборудования и машин понижает эффективность технологического процесса производства молочных и пищевых продуктов в целом. В связи с этим совершенствование технологии санитарной обработкии ёмкостного оборудования и трубопроводовнана предприятиях молочной промышленности является своевременной и актуальной, вопрос востребованный всегда. Проработка нового направления в обеспечении безопасности пищевых продуктов из молочного и немолочного сырья именно путем совмещения в одном процессе и мойки, и дезинфекции сокращает продолжительность обработки технологического оборудования и машин, сокращает затраты на электроэнергию и воду, затраты на тепловую энергию. Своевременность и актуальность данных исследований подтверждается тем, что новые виды молочного технологического оборудования и машин практически автоматизированы и укомплектованы современными моечными установками или устройствами с автоматической подачей в моечные баки концентратов моющих средств жидкого вида или их аналогов.
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