scholarly journals The production technology of functional yoghurt, enriched with a mixture of dry wheat germ powder and bilberries and blueberries puree

2019 ◽  
Vol 80 (4) ◽  
pp. 283-287
Author(s):  
R. V. Ginoyan ◽  
N. E. Nazarova ◽  
Yu. N. Bondareva
Keyword(s):  
Dairy Products ◽  
Technology Development ◽  
Raw Materials ◽  
Effective Means ◽  
Experimental Studies ◽  
Chemical Properties ◽  
Component Composition ◽  
Starter Cultures ◽  
Organoleptic Characteristics ◽  
Different Doses

The use of dairy products and beverages containing substances useful for health is an effective means of strengthening the protective functions of the human body. The development of new products should be based on a reasonable selection of ingredients that form their composition and properties. One of the most relevant areas in the technology development of functional dairy products, including yogurt, is the identification and use of promising types of traditional plant crops and wild fruit and berry raw materials. The purpose of this work is to study the effect of different doses of a mixture of dry powder suspension of sprouted wheat, and mashed bilberries and blueberries on organoleptic characteristics, individual physical and chemical properties and safety of yogurt. The work is done in of the "Nizhny Novgorod State Agricultural Academy". While the research, a set of generally accepted standard research methods was used. Objects of research are samples of yogurt thermostatic with different doses of the components: 1.0; 1.5; 2.0; 2.5% of suspension of powder of sprouted wheat and 5.0; 7.0; 9.0; 11.0; 13.0% mashed bilberries and blueberries (1.5: 1.0). The fermentation was performed using dry starter cultures YO-MIX 495 LYO 100 DCU, Danisco Cultures. According to the results of a study designed and optimized component composition of yoghurt, selected dose, the stage and method of making milk of a mixture of additives, experimental studies on adjustment and sequence of technological modes of production of a particular group of samples of yoghurt. Optimal application dose of suspension of sprouted wheat powder in milk mixture amounted to 1.5%, puree of bilberries and blueberries(1.5:1.0) of 7.0%. In the obtained enriched sample the content of carbohydrates increases to 5.40–5.45%, the content of vitamin C-to 3.65-3.75 mg/%. Yogurt meets the requirements established CU TR 021/2011, CU TR 033/2013 and GOST 31981.

ISSUES OF STANDARDIZATION AND IDENTIFICATION OF NATIONAL DAIRY PRODUCTS

2021 ◽  
Author(s):  
И.А. МАКЕЕВА ◽  
Н.В. СТРАТОНОВА ◽  
Н.С. ПРЯНИЧНИКОВА ◽  
З.Ю. БЕЛЯКОВА
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Dairy Product ◽  
Starter Cultures ◽  
Identification System ◽  
Customs Union ◽  
Technical Regulation ◽  
Specific Product ◽  
Mass Fractions ◽  
Milk And Dairy Products

Современный рынок молочной продукции претерпевает существенные изменения, в основе которых лежит тенденция на удешевление продукции. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Реформой технического регулирования, проведенной в Российской Федерации в 2000 году, правила идентификации как способ отнесения продукта к определенной группе продукции посредством сопоставления его характеристик с установленными были законодательно закреплены на федеральном уровне. В настоящее время идентификация служит неотъемлемой частью оценки (подтверждения) соответствия продукции и является главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. Технический регламент Таможенного союза 033/2013 «О безопасности молока и молочной продукции» включает понятие «национальный молочный продукт», однако критерии идентификации этой группы продукции отсутствуют. Целью исследования был поиск уникальных характеристик российских молочных продуктов для их идентификации среди аналогичной продукции. В качестве метода был применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Установлено, что в качестве критериев идентификации молочных продуктов использовали не только сырьевой и технологический признаки, но и упаковку. Выявленные критерии будут положены в основу формирования системы идентификации российских молочных продуктов. The modern dairy market is undergoing significant changes, which are based on the trend towards cheaper products. Russian dairy products made from classical raw materials using traditional technologies are often falsified by products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of an identification system. The reform of technical regulation carried out in the Russian Federation in 2000, the identification rules as a way of classifying a product as a specific product group by comparing the characteristics with the established ones were legally fixed at the federal level. Currently, identification is an integral part of the assessment (confirmation) of product conformity and is the main means of combating falsification. Identification criteria are regulated product indicators. The technical regulation of the Customs Union 033/2013 «On the safety of milk and dairy products” includes such a concept as «national dairy product», however, there are no criteria for identifying this group of products. The aim of the research was to search for unique characteristics of Russian dairy products and classical technologies that distinguish them from similar products. As a method, a retrospective analysis of the literature with a search depth of up to the 1930s was used. It was established that not only raw and technological characteristics, but also packaging were used as criteria for identifying dairy products. The identified criteria will be the basis for the formation of an identification system for Russian dairy products.

Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results

2021 ◽  
pp. 726-729
Author(s):  
T.B. Guseva ◽  
S.Yu. Soldatova ◽  
O.M. Karanyan
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Qualitative Properties ◽  
Condensed Milk ◽  
Organoleptic Characteristics ◽  
The Relationship ◽  
And Storage ◽  
Over Time

The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.

scholarly journals PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
M. Karputina ◽  
D. Khargeliia ◽  
I. Melnik
Keyword(s):  
Raw Materials ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Agricultural Crop ◽  
Perception Threshold ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Low Alcohol ◽  
By Products

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.

INVESTIGATION OF THE RHEOLOGICAL CHARACTERISTICS AND LEVEL OF SYNTHESIS OF EXOPOLYSACCHARIDES (EPS) BY THE CONSORTIUM OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AT DIFFERENT TEMPERATURE IN PROCESS OF MILK FERMENTATION

2020 ◽  
pp. 58-67
Author(s):  
O. Golovach ◽  
M. Babitskaya ◽  
N. Zhabanos ◽  
I. Pyzhik ◽  
M. Korkina ◽  
...  
Keyword(s):  
Raw Materials ◽  
Skim Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Streptococcus Salivarius ◽  
Temperature Conditions ◽  
Fermentation Temperature ◽  
Organoleptic Characteristics ◽  
Milk Fermentation ◽  
Lactobacillus Delbrueckii Subsp

The article provides the results of studies on the influence of temperature conditions of milk fermentation in the manufacture of yogurt on the characteristics of milk clots and the level of EPS production. The characteristics of the samples of reconstituted skim milk fermented by consortia of lactic acid microorganisms for the manufacture of starter and viscous consistency yoghurt starter cultures under temperature conditions are determined: (43 ± 1)°С, (38 ± 1)°С, (35 ± 1)°С and ( 30 ± 1)°С. It was noted that with a decrease in the fermentation temperature from (43±1)°C to (30±1)°С, the organoleptic characteristics of the formed clot are evaluated differently. At the fermentation temperature of (30±1)°С, the lowest degree of syneresis was noted: 45% for the consortium, during the fermentation of milk raw materials forming clumps of inviscid consistency, 29% for the consortium, during the fermentation of milk raw materials forming clumps of viscous consistency. At the same time, it was found that at fermentation temperatures of (43±1)°С and (30±1)°С, the highest level of EPS synthesis for consortia was noted: (2107 ST-A+2674 TL-AV) – 874.6 and 667.9 μg / ml, (1141 ST-AV+2674 TLAV) – 683.9 and 541.3 μg / ml.

RUSSIAN DAIRY PRODUCTS: THE EVOLUTION OF IDENTIFICATION

2021 ◽  
Author(s):  
И.А. МАКЕЕВА ◽  
Н.В. СТРАТОНОВА ◽  
Н.С. ПРЯНИЧНИКОВА ◽  
З.Ю. БЕЛЯКОВА
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Dairy Product ◽  
Starter Cultures ◽  
Raw Material ◽  
Mass Fractions ◽  
Technological Developments ◽  
The Cost ◽  
Milk And Dairy Products

На современном рынке молочной продукции наметилась тенденция к удешевлению за счет подмены дорогостоящих компонентов и процессов бюджетными. Потребность технологических разработок определяет маркетинг, руководствуясь потребительскими предпочтениями и экономической составляющей. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации аналогичными продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Идентификация продукции является неотъемлемой частью оценки (подтверждения) соответствия и главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. В ТР ТС 033/2013 «О безопасности молока и молочной продукции» включено понятие «национальный молочный продукт», однако отсутствуют критерии идентификации продукции этой группы. Цель настоящей работы – поиск уникальных характеристик российских молочных продуктов и классических технологий, выделяющих их среди аналогичной продукции. В качестве метода применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Прослеженный период развития идентификации молочных продуктов выявил в качестве критериев сырьевой, технологический признаки, а также вид упаковки. Выявленные критерии будут положены в основу при формировании системы идентификации российских молочных продуктов. In the modern market of dairy products, there is a tendency to reduce the cost of replacing expensive components and processes with budget ones. The need for technological developments is determined by marketing, guided by consumer preferences and the economic component. Russian dairy products produced from classic raw materials using traditional technologies are often falsified with similar products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of a system of identification characteristics. Product identification is an integral part of the assessment (confirmation) of compliance and the main means of combating falsification. The identification criteria are regulated product indicators. In TR CU 033/2013 “On the safety of milk and dairy products” includes the concept of “national dairy product”, but there are no criteria for identifying products of this group. The purpose of this work is to search for unique characteristics of Russian dairy products and classic technologies that distinguish them from similar products. The method used is a retrospective analysis of the literature with a search depth of up to the 1930s. The traced period of development of the identification of dairy products revealed the raw material, technological characteristics, as well as packaging as criteria. The identified criteria will form the basis for the formation of a system for identifying Russian dairy products.

scholarly journals Performance of a diesel engine running on mixed biofuels with the addition of gasoline

2019 ◽  
Vol 140 ◽  
pp. 11004
Author(s):  
Vladimir Markov ◽  
Vyacheslav Kamaltdinov ◽  
Larisa Bykovskaya ◽  
Bowen Sa
Keyword(s):  
Diesel Engine ◽  
Nitrogen Oxides ◽  
Diesel Engines ◽  
Alternative Energy ◽  
Alternative Fuels ◽  
Raw Materials ◽  
Experimental Studies ◽  
Chemical Properties ◽  
Promising Alternative ◽  
Exhaust Gases

The significance of the paper is confirmed by the need to replace petroleum motor fuels with fuels produced from alternative energy sources. Biofuels derived from various vegetable resources are considered as promising alternative fuels for diesel engines. These fuels offer significant advantages with respect to the renewability of their raw materials and good emission performances when burned in ICEs. The main problem of using vegetable oils as biofuels for diesel engines is their high viscosity. This problem can be resolved by using mixed biofuels with the addition of gasoline. The analysis of physico-chemical properties of petroleum diesel fuel (DF) and mixed biofuels containing petroleum DF, rapeseed oil (RO) and AI-80 automotive gasoline was conducted. Experimental studies of the D-245.12S diesel fuelled with these mixed fuels were carried out. The mixed fuels were prepared from 80% DF + 20% RO, from 75% DF + 20% RO + 5% AI-80, and from 70% DF + 20% RO + 10% AI-80. It was shown that the addition of gasoline to mixed biofuels could improve two main toxicity indicators of exhaust gases exhaust gases smoke and emissions of nitrogen oxides. The best emission performance was achieved for the mixture of 70% DF, 20% RO and 10% AI-80. When the diesel engine was switched from the mixture of 80% DF and 20% RO to the mixture of 70% DF, 20% RO and 10% AI-80, the exhaust gases smoke at maximum torque mode decreased from 17.5 to 14.5% on the Hartridge scale, i.e. by 17.1%. The specific emissions of nitrogen oxides decreased from 6.559 to 6.154 g/(kW·h), i.e. by 6.2%.

scholarly journals Biotechnological Aspects of Dietary Fiber Use in the Production of Fermented Dairy Products

2022 ◽  
Author(s):  
R.A. Drozdov ◽  
M.A. Kozhukhova ◽  
T.V. Barkhatova ◽  
A.A. Kushnereva ◽  
T.A Drozdova
Keyword(s):  
Dietary Fiber ◽  
Dairy Products ◽  
Raw Materials ◽  
Physiological Activity ◽  
Soluble Sugars ◽  
Chemical Properties ◽  
Fermented Milk ◽  
Secondary Raw Materials ◽  
Nitrogenous Substances ◽  
Physical And Chemical

This article presents research results of the chemical composition, physical and chemical properties and biotechnological potential of dietary fiber concentrates (DFCs) obtained from secondary raw materials for the production of carrot and pumpkin juices.It has been established that DFCs, along with dietary fibers (cellulose, hemicellulose, pectin, lignin), contain soluble sugars, nitrogenous substances and carotenoids, which determine their physiological activity and technological properties when used in dairy products fermented with probiotics.The effect of DFCs on the fermentation kinetics of dairy-vegetable mixtures with a starter containing lacto-, bifidobacteria and propionic acid microorganisms was studied. The optimal concentration and the degree of dispersion of carrot and pumpkin DFCs was determined. The findings can be used to ensureoptimal intensification of the fermentation process and the production of probiotic fermented milk drinks with a pleasant taste. Keywords: dietary fiber, secondary raw materials, functional dairy products, prebiotics, probiotics, enzyme kinetics, probiotic drinks

scholarly journals Fermented milk drink technology with orange syrup

2019 ◽  
Vol 81 (2) ◽  
pp. 92-96
Author(s):  
O. I. Dolmatova ◽  
I. S. Palchikova
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Starter Culture ◽  
Fermented Milk ◽  
Product Line ◽  
Starter Cultures ◽  
Optimal Dosage ◽  
Customs Union ◽  
Functional Orientation

Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account the more pronounced bactericidal antibiotic properties of acidophilus bacillus in relation to some harmful and pathogenic bacteria compared to other starter cultures. The choice of flavor component was carried out to expand the assortment of fermented milk drink. Experiments showed that yellow and orange colors affect the perception of the buyer positively. They help to cope with fatigue and depression. They are closer to the natural colors of dairy products; therefore, in the production of this fermented milk drink, the orange filler in the form of syrup was used. Mass fraction of orange syrup ranged from 1 to 7%. The optimal dosage was 5%. With the help of it the drink had a clean sour-milk taste and the orange smell, a uniform consistency and a yellowish color. The recipe was selected and the technology of fermented milk drink, which involves the introduction of orange syrup in the fermented product, was developed. The main organoleptic, physico-chemical and microbiological indicators of the fortified fermented milk drink were studied in the work. The compliance of the quality indicators of the fermented milk drink with the requirements of the Technical Regulations of the Customs Union “On the Safety of Milk and Dairy Products” (TR TS 033/2013) was determined.

scholarly journals Chromato-mass spectroscopy of tinctures of Valeriana officinalis aerial part

2021 ◽  
Vol 14 (1) ◽  
pp. 29-38
Author(s):  
V. M. Odyntsova ◽  
V. I. Kokitko ◽  
V. H. Korniievska ◽  
Yu. I. Korniievskyi ◽  
Ye. O. Karpun
Keyword(s):  
Aerial Part ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Experimental Studies ◽  
Acid Ethyl Ester ◽  
Quinic Acid ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Valeriana Officinalis

Underground Valerian roots (Vаlеrіаnае radix) are officinal raw materials. More than 1000 compounds were detected in Valeriana officinalis L. s.l., of which no less than 500 natural substances of organic and inorganic origin were identified, among them – carbohydrates, amino acids, lipids, vitamins, enzymes, phenolic compounds, essential oil, iridoids, alkaloids, steroids. The aerial part of Valerian is a source of various flavonoids with pronounced antioxidant properties and specific pharmacotherapeutic activity. The aim of the research is to determine, by means of gas chromatography, component composition of Valerian tinctures, made of the aerial part of V. tuberosa L., V. stolonifera Czern (Kantserivska balka, Zaporizhzhia region, Ukraine) and V. officinalis L. (Łódź, Bydgoszcz, Poland). Materials and methods. Tincture samples of the aerial part of wild species V. tuberosa L., V. stolonifera Czern (Kantserivska balka, Zaporizhzhia region), and V. officinalis L. (the experimental site of ZSMU; Łódź and Bydgoszcz in Poland) were selected for experimental studies according to the traditional production recipe for making tinctures (1 : 5). Component composition of the tinctures was studied using a 7890B gas chromatograph with a 5977B mass spectrometer detector. Results. By means of chromato-mass spectrometry, component composition of the Valerian tinctures has been identified, namely: in the tincture prepared from the aerial part of V. officinalis (Łódź, Poland) 54 components have been identified, V. tuberosa – 50; V. stolonifera – 46 and V. officinalis (Bydgoszcz, Poland) – 30. The chromatogram analysis of four Valerian tinctures helped to identify 118 components, 5 of which were present in all studied tinctures; 12 components were present in three tinctures; 22 components have been found in two tinctures. It should be noted that 10 components have been found in the tinctures in large quantities, their content ranging from 10.91 % to 30.02 %. Conclusions. Analyzing the obtained data of the GC, it can be seen that Valerian tinctures differ both in quantitative and qualitative composition. From the aerial part of Valeriana officinalis, prepared in Łódź and Bydgoszcz in Poland, 17 components coincide. In the tinctures, prepared from herbs collected in Ukraine, 10 components coincide. The highest content of Butanoic acid, 3-methyl – from 4.01 % to 16.78 %; 9,12,15-Octadecatrienoic acid, ethyl ester, (Z,Z,Z)- – from 0.47 % to 7.09 %; Dihydroxyacetone – from 0.37 % to 5.69 % and Quinic acid – from 0.30 % to 4.66 % in all four tinctures by peak areas and retention time should be marked. In three tinctures Cyclododecane, 1,5,9-tris(acetoxy)- has been identified in amount of 30.56 % to 14.56 %. The obtained results confirm the expediency of using the aerial part of Valeriana officinalis as raw material with a large commodity yield and various contents of biologically active substances for further pharmacognostic researches for the purpose of creation of new medicines and phytopreparations

Investigation of the Possibilities of Using Soybean Oil as an Ecological Additive to Petroleum Diesel Fuel

2022 ◽  
pp. 39-52
Author(s):  
S.N. Devyanin ◽  
V.A. Markov ◽  
A.G. Levshin ◽  
T.P. Kobozeva ◽  
V.A. Neverov
Keyword(s):  
Diesel Engine ◽  
Soybean Oil ◽  
Diesel Fuel ◽  
Alternative Fuels ◽  
Combustion Engine ◽  
Raw Materials ◽  
Experimental Studies ◽  
Chemical Properties ◽  
Promising Alternative ◽  
Plant Raw Materials

One of the most important areas of internal combustion engine improvement is its adaptation to work on alternative fuels. Motor fuels obtained from renewable plant raw materials are considered to be promising alternative fuels. The article considers the possibility of using soybean oil as an ecological additive in petroleum diesel fuel. The features of soybean oil production and the physico-chemical properties of soybean oil and a mixture containing 80 % (by volume) of petroleum diesel fuel and 20 % of soybean oil are researched. Computational studies of the processes of fuel atomization and mixture formation in the D-245 diesel engine operating on mixtures of petroleum diesel fuel and seed oil have been performed. Experimental studies of the D-245 diesel engine operating on petroleum diesel fuel and the specified blended fuel have been carried out. Conversion of a diesel engine from petroleum fuel to mixed one leads to a decrease in integral emissions per test cycle: nitrogen oxides by 19.1 %, carbon monoxide — by 10.5 %, unburned hydrocarbons - by 8.9 %.

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