The article presents an analysis of the microflora of dried grapes with a description of the factors of influence. A technological method of processing dried grapes using ultrasonic action on plant raw materials is described. The fruits of dried grapes were investigated using different methods of pre-preparation - preliminary hydration of the fruits within 24 hours at a temperature of 20 ± 2 ° C. The dynamics of temperature changes during the processing of plant raw materials is analyzed. The indicators of microbiological safety of the products obtained from dried grapes were investigated. An analysis of the risk situation associated with the safety performance of ultrasonic treatment using the Fault Tree Analysis (FTA) method is presented. Situations that can lead to the occurrence of events in the production of products from dried grapes using technology based on the principles of ultrasonic exposure are analyzed.
In the article, the authors substantiated the relevance and expediency of using needles as a herbal ingredient in the development of various product categories. The authors also conducted a content analysis of the data on the chemical composition of needles, indicating the uniqueness of the studied plant ingredient. The main forms of application of needles are represented by extracts based on alcohol or water essence, obtained by infusion, as well as CO2-extraction. The author’s generalized information on the type of needles used - the article presents needles of fir, juniper, spruce, pine, and other types of coniferous plants. Categories of homogeneous products using needles are different: flavor products, honey, bakery products, confectionery, biologically active substances, and alcoholic and non-alcoholic drinks. The authors also summarized information on the cities of the Russian Federation, where products are being developed using needles. The list of patent holders was analyzed by the form of ownership of the organization: individuals, scientific organizations, etc., and trends were identified for the publication of patents using the studied raw materials over the years.
The article presents the data of microbiological changes in the process of processing dried rose hips in water extraction using ultrasonic effects. Changes in safety indicators of various product samples with different parameters of pre-preparation of dried rose hips were investigated. The technological scheme of processing the used plant raw materials is presented. The microbiological indicators of the ultrasonic effect on the microflora of dried rosehip products are described. The results of the study of mechanically crushed dried rosehip fruit samples, hydrated and non-hydrated, are ambiguous. To analyze the risk of microbiological indicators, the “bow tie” method was used, the essence of the method was to display the risk, the sources of risk and all possible consequences associated with its occurrence were considered, as well as the display of risk mitigation measures depicted in one diagram.
The study is devoted to the improvement of the technology of fruit flavored wines. The paper presents the results of the physicochemical composition study of apple, pear and honeysuckle juices obtained from the raw materials of the Siberian assortment on suitability for the preparation of flavored wines. Samples of varietal (apple, pear, honeysuckle) and blended (apple-honeysuckle, pear-honeysuckle) flavored wines are prepared. A comparative assessment of product samples according to the physico-chemical composition and organoleptic properties of varietal and blended wine materials and wines was made. It is determined that blending apple and pear juice with a combination of honeysuckle one has a positive effect on the biochemical assessment of the drink. Thanks to this technology, obtained samples of blended wines are enriched with polyphenolic substances and vitamins. Aromatization was carried out by joint fermentation of juices with spicy aromatic raw materials, which ensures the enrichment of wines with biologically active substances. In the process of the physicochemical parameter analyzing, an increase in the values of the titrated acidity without deterioration of the finished product taste was noted. The obtained samples of blended wines are differed in organoleptic characteristics -the flavor is characterized by an original taste with honeysuckle notes and a pleasant aroma. Preparation of blended flavored wines by the proposed technology allows expanding the range of wine products.
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