scholarly journals The use of sweet potatoes in the technology of cake dough products

2020 ◽  
Vol 22 (94) ◽  
pp. 13-17
Author(s):  
A. Boroday ◽  
A. Horobes ◽  
Y. Levchenko ◽  
I. Choni
Keyword(s):  
Chemical Composition ◽  
Sweet Potato ◽  
Raw Materials ◽  
Biologically Active ◽  
Caloric Content ◽  
Sweet Potatoes ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Confectionery Products

The article highlights the research aimed at proving the prospects of using valuable local raw materials – sweet potatoes to increase the nutritional and biological value, as well as reducing the caloric content of flour products from cake dough. The range of flour confectionery products and the peculiarity of manufacturing technology are analyzed. Cake flour products occupy a significant place in the general structure in terms of production, although the analysis of their physical and chemical composition gives grounds to claim that they do not always have a high degree of nutritional and biological value, balanced chemical composition. This is due to the high proportion of carbohydrates, fats and low content of proteins, vitamins and other biologically active compounds. In addition to nutritional value, the shelf life of products is an important factor. Cake products belong to the fat-containing flour confectionery products, and accordingly they are subjected to oxidative treatment, which encourages the search for new antioxidants of natural origin. The aim of the work is to improve the technology of cake batter with the use of sweet potato puree and to study the influence of additives of local plant raw materials on the structural-mechanical and organoleptic characteristics of finished products. The local raw material of sweet potatoes, which is characterized by a valuable chemical composition as a source of vitamins, micro- and macroelements of pectin and dyes, was chosen as an improver. The main indicators of the quality of sweet potato puree were determined experimentally. The influence of sweet potato puree on the organoleptic characteristics of the finished products was investigated, and it was found that the introduction of 20 % puree by weight of flour is optimal. As the concentration of the puree increases, the taste of the product deteriorates, as well as the porosity decreases and the color changes. The positive effect of sweet potato puree on physico-chemical indicators of the quality of finished products has been established. When adding puree in the amount of 20 % by weight of flour, the porosity is increased by 8 % in comparison with the control sample. The technology of obtaining a cake from sweet potato puree has been developed. The prescription composition and the basic technological scheme of their production are substantiated. It is proved that flour products with the addition of sweet potato puree in the amount of 20 % to the weight of the flour are slower to harden and retain their properties for 9 days of storage. The safety of prolonged storage has been confirmed by microbiological studies. Thus, the expediency of using sweet potato puree in the technology of cake dough products in order to reduce calories, increase the biological value, improve organoleptic characteristics. As well as the possibility of replacing artificial improvers in the structure, taste and aroma of cakes, due to the substances contained in sweet potato puree.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 46-49
Author(s):  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Raw Materials ◽  
Control Sample ◽  
Comprehensive Assessment ◽  
Biologically Active ◽  
Human Need ◽  
Pectin Substances

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

scholarly journals DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE

2021 ◽  
Vol 20 (4) ◽  
pp. 24-28
Author(s):  
L. Telezhenko ◽  
M. Napadovska ◽  
T. Pasternak
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Caloric Content ◽  
Micronutrient Deficiencies ◽  
Sesame Seeds ◽  
Plant Raw Materials ◽  
Product Formulation ◽  
Nutrient Density ◽  
Organoleptic Characteristics

One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating health. In recent years, there has been an expansion of the range of waffles, improving technology through the wider introduction of various ingredients of plant origin. Crustilian is a crunchy product or component of a dish that has a crispy texture (waffles, cereal breads) or a surface (a crust of bread or potato balls with a fried crust). Crustilian is also used as a layer for cakes or desserts, which usually consists of waffle crumbs, chopped nuts and melted dark chocolate. There are still many variations for making crustilians. The range of applications of crustilian in the manufacture of sweet dishes is extremely wide. The nutritional value of crustilians is determined by the composition of raw materials and can be significantly increased due to the rational selection of components, the introduction of enrichments in the recipe, as well as technological processing, which increases their digestibility. Improving the technology of crucifers waffles by increasing their nutrient density will expand the range of products with functional ingredients, and enrichment of the micronutrient composition due to valuable plant raw materials will improve the nutritional value and organoleptic characteristics of the finished product. A line of crustilians with a high content of biologically active compounds has been developed due to the introduction of superfoods such as flax seeds, sesame seeds, sunflower and walnuts and peanuts into the product formulation. It is established that the use of peanuts and walnuts, in the composition, makes the dough less crispy and more fatty. The presence of flax and sesame does not reduce the crunchiness of the finished product, which is characteristic of crustilians, but, on the contrary, slightly increases this figure. It is proved that the index of nutritional density of crustilian made according to the developed recipe in comparison with the prototype is characterized by an increase in the index of nutritional density in three times, while the mass fraction of the macronutrients increases from 1.26 to 2.5 times, depending on the micronutrient. increases only 1.1 times.

scholarly journals USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY

2021 ◽  
Vol 295 (2) ◽  
pp. 239-244
Author(s):  
Artem ANTONENKO ◽  
◽  
Tetiana BROVENKO ◽  
Olena VASILENKO ◽  
Yuliia ZEMLINA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Daily Intake ◽  
Control Sample ◽  
Biologically Active ◽  
Nutrient Requirements ◽  
Organoleptic Evaluation ◽  
Dried Fruits ◽  
Organoleptic Characteristics ◽  
Sour Cream

The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.

scholarly journals The usage of niche seeds flour in cupcake production technology

2021 ◽  
pp. 94-100
Author(s):  
Nataliia Sova ◽  
Kristina Khudaiberdiieva ◽  
Nataliia Kovalenko ◽  
Ilona Mykhnenko
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Caloric Content ◽  
Organoleptic Evaluation ◽  
Important Place ◽  
Physicochemical Quality ◽  
Energy Value

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.

scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

scholarly journals Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

2017 ◽  
Vol 74 (1) ◽  
pp. 17 ◽  
Author(s):  
Crina Carmen MURESAN ◽  
Anca FARCAS ◽  
Simona MAN ◽  
Ramona SUHAROSCHI ◽  
Romina Alina VLAIC
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Point Of View ◽  
Biologically Active ◽  
Total Polyphenols ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Materials Used

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

scholarly journals Innovative technology of flour confectionery products for therapeutic and preventive nutrition of patients with diabetes mellitus

2021 ◽  
Vol 32 ◽  
pp. 03010
Author(s):  
Maria Zaikina ◽  
Ksenia Chebotareva ◽  
Anastasia Gurenko
Keyword(s):  
Chemical Composition ◽  
Glycemic Index ◽  
Food Industry ◽  
Raw Materials ◽  
Linseed Oil ◽  
Innovative Technology ◽  
Biological Value ◽  
Low Calorie ◽  
Confectionery Products ◽  
Low Glycemic Index

Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat, oat and barley flour occupy a special place. The use of raw materials with a low glycemic index in the formulation of flour confectionery products makes it possible to improve both the organoleptic and physicochemical properties of the product. They also allow to reduce the energy value of such products by reducing the amount of wheat flour, low-calorie margarine, melange and at the same time significantly increase the biological value of the food product. With the aim of adjusting the chemical composition, three recipes for cookies have been developed wheat-oat, wheatbuckwheat and wheat-barley, with the replacement of water in the recipe with an infusion from the collection of herbs “Arfazetin-E”, replacing part of the low-calorie margarine with linseed oil, with the addition of wheat flakes and flaxseed, as well as an aqueous solution of sorbitol and stevioside, apple pectin, iodized salt and flavocene (dihydroquercetin). The introduced components will improve the structural and mechanical properties of the dough, organoleptic and physicochemical indicators of the finished product, and bring the composition closer to the formula for balanced nutrition. The use of unconventional raw materials with a low glycemic index in the food industry makes it possible to enrich the chemical composition of biscuits with dietary fiber, vitamins, and mineral components. From the results of the analysis of the nutritional value, it follows that the finished product contains vitamins B1, B2, β-carotene and E, which can be used for therapeutic and prophylactic nutrition. The use of non-traditional raw materials of vegetable origin in the recipe for cookies leads to an increase in the biological value of the product and a decrease in its calorie content.

Varieties of sweet potato and features of their cultivation technology

2020 ◽  
pp. 18-20
Author(s):  
Т.Э. Остонакулов ◽  
А.А. Шамсиев
Keyword(s):  
Sweet Potato ◽  
Sweet Potatoes ◽  
Marketable Yield ◽  
Early Maturity ◽  
Potato Varieties ◽  
Cultivation Technology ◽  
High Yields ◽  
Sprout Formation ◽  
Yield Formation

В 2017–2019 годах изучены сортообразцы сладкого картофеля на староорошаемых лугово-сероземных почвах Зарафшанской долины. Цель исследований – комплексная оценка сортообразцов батата в условиях Зарафшанской долины по скороспелости, росту, развитию, интенсивному размножению, формированию урожая, компактности клубней в гнезде, продуктивности, урожайности и лежкости клубней и выделение из них перспективных, а также разработка приемов агротехнологии получения высоких урожаев для данных условий. Почвы опытного участка характеризуются благоприятными агрофизическими и водными свойствами и низким содержанием гумуса, нитратного азота, подвижного фосфора и содержанием обменного калия от низкого до среднего. Сравнивали 18 сортообразцов батата. Выделенные сортообразцы изучали при ширине междурядий 70 и 90 см со схемой 70×25 и 90×20 см по 1, 2 и 3 растения в гнезде. Для получения рассады сортообразцов батата брали по 40 клубней и высаживали 20–22 февраля в пленочной теплице при температуре 15–18 °C, заделывая их на глубину 3–5 см. Влажность почвы поддерживали на уровне 65–70%. Через 7–10 дней после высадки почки начинают прорастать, а через 43–48 дней формируется рассада высотой 12–15 см, готовая для высадки в поле. Высадка рассады, как и других рассадных культур (томата, перца, баклажана) – по схеме 70×20–25 см во второй-третьей декаде апреля. Уход включал в себя междурядную обработку (культивация), прополку, борьбу с сорняками, подкормку, поливы. Уборка урожая – в конце сентября-начале октября с помощью картофелекопателя. В результате исследований выделились сорта по скороспелости, дружности формирования ростков, ускоренному размножению, продуктивности, компактности клубней в гнезде и с высоким товарным урожаем – Сочакинур, Хар-Бей и Япон. Возделывание этих сортообразцов по схеме 70×25 и 90×20 см способствует получению товарного урожая высокого качества не менее 43–48 т/га. In 2017–2019, studies were conducted on the study of varieties of sweet potatoes on old-irrigated meadow-gray-earth soils of the Zarafshan valley. The purpose of the research is a comprehensive assessment of sweet potato varieties in the conditions of the Zarafshan valley in terms of early maturity, growth, development, intensive reproduction, yield formation, compactness of tubers in the nest, productivity, yield and keeping quality of tubers and the selection of promising ones, as well as the development of methods of agricultural technology for obtaining high yields for given conditions. The soil is characterized by favorable agrophysical and water properties and low content of humus, nitrate nitrogen, mobile phosphorus and a low-average content of exchange potassium. Eighteen sweet potato varieties were compared. The selected variety samples were studied with a row spacing of 70 and 90 cm with a scheme of 70×25 and 90×20 cm for 1, 2 and 3 seedlings in the nest. To obtain seedlings of sweet potato varieties, 40 tubers were taken and planted on February 20–22 in a film greenhouse at a temperature of 15–18 °C, seeding to a depth of 3–5 cm, the soil moisture was maintained at 65–70%. 7–10 days after planting, the buds began to germinate, and after 43–48 days, seedlings were formed with a height of 12–15 cm, which is ready for planting in the field. Planting seedlings in the field is carried out, as well as other seedlings (tomato, pepper, eggplant) according to the scheme 70x20–25 cm in the second or third decade of April. Growing includes inter-row processing (cultivation), weeding, weed control, top dressing, watering. Harvesting in late September, early October with a potato digger. As a result of the research, varieties were identified in terms of early maturity, sprout formation, accelerated reproduction, productivity, compactness of tubers in the nest and ensuring a high marketable yield – Sochakinur, Xar-Bey, and Japon. The cultivation of these varieties according to the scheme 70×25 and 90×20 cm contributes to the production of a commodity crop at 43–48 t/ha with good qualities.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

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