FEATURES OF THE PRODUCTION TECHNOLOGY LOW-PROTEIN FOODS

Phenylketonuria is a hereditary disease associated with a violation of the metabolism of amino acids, in particular phenylalanine. It is accompanied by the accumulation of phenylalanine and its toxic products in the tissues, which leads to severe damage to the central nervous system, manifested, in particular, in a violation of mental development. An important component of the life support of such patients is the observance of a low-protein diet. The article describes the features of manufacturing technologies for lowprotein products, including such as low-protein pasta and cereals, low-protein dry mixes, small-piece bakery products. The technological process and equipment for the production of low-protein products are described, as well as the characteristics of the intake range of products are given.

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.

NFLUENCE OF FIRMING AGENTS OF STRUCTURE OF FRUIT AND VEGETABLES OF TINNED PRODUCTION

Results of researches on application of firming agents at manufacturing of the tinned production, providing formation of the set structure of fruit and vegetables are resulted. Laws of preservation of structure of tinned fruit and vegetables depending on a kind of used firming agents, regime parametres of processing by them of raw materials, calcium or magnesium maintenances in finished goods are established. Methodical recommendations about application of firming agents of structure of fruit and vegetables are developed at the thermal processing which use will promote improvement of consumer characteristics of a domestic production.

THE INFLUENCE OF YEAST ON THE FORMATION OF VARIETAL CHARACTERISTICS OF APPLE NATURAL WINES

Fermentation is one of the most important stages in the production of fruit wines that determines the formation of their varietal characteristics. The purpose of the work is to investigate quality indices of variety fruit wines and establish interrelation between application of different types of yeast and organoleptic characteristics of wines obtained with their application. Influence of yeast race on apple wine sensory profiles, dynamics of apple wort fermentation, formation of secondary fermentation products determining organoleptic characteristics of apple wines has been studied. Yeast species Saccharomyces cerevisiae - Lalvin V-1116, Oenoferm C2, France CB and Saccharomyces byanus –Oenoferm Freddo, Fermivin PDM were used in this work. For the nutrition of wine yeast we chose Maxafarm’s nutrient mixture consisting of inactivated yeast, thiamine and ammonium salts. The significant influence of yeast races on the qualitative and quantitative composition of secondary fermentation products, the formation of varietal signs of fruit and berry natural wines was shown. It is recommended to use Fermivin PDM and Oenoferm Freddo yeast at a fermentation temperature from 22 °C to 26 °C and France CB yeast at a fermentation temperature from 16 °C to 18 °C for the production of apple natural wines for the formation of varietal characters.

FALSIFICATION OF CITRUS JUICES

The problem of falsification of juice products today is urgent due to the fact that this group of food products is consumed by all segments of the population. Today, at the same time as the presence of a wide range of juices in the modern market, it is quite difficult to identify them and prevent falsification. As a result, there is a need to strengthen control over the quality of juice products and to develop criteria for the authenticity of juices. The article presents the results of the study of the quality of orange juices purchased in the retail outlets in Minsk. In order to identify and detect falsification, a comprehensive assessment of juices was carried out. The author determined the main indicators of the quality and safety of juices such as dissolved solids, titratable acidity, pH level, sugar-acid ratio. However, due to the fact that these indicators can be easily adjusted by adding organic acids, sugars and other components, a study was carried out of such indicators as the content of oxymethylfurfural and formol index, which are the most difficult to falsify. Standard and common methods were used during the experiment. The quality assessment also included an analysis of the causes of deviations that could be found during the study. These causes may be explainable properties of raw materials or technological features of production.

TECHNOLOGICAL ASPECTS OF DEVELOPMENT CONFECTIONERY PRODUCTS’ WITH POLYOLS

The article substantiates the relevance of the development of confectionery products with a reduced content of easily digestible carbohydrates and content of calories’, including those suitable for diabetic nutrition. A comparative analysis of the technological and physiological properties of sweeteners (polyols) was carried out and showed the prospects of using sorbitol, xylitol, maltitol and maltitol syrup for the manufacture of musli-bars without added sugar, including those suitable for diabetic nutrition. The processes of heat treatment of syrups with sweeteners are studied, regression equations are selected that allow determining the dry matter content in the syrup at a certain temperature or setting the temperature to which it is necessary to boil the syrup to achieve the required dry matter content. The influence of sweeteners on the dynamic viscosity of syrups and the strength of bars is studied. The determination of the mass fraction of total sugar (in terms as sucrose) was carried out, according to the results of which the developed products were classified as specialized products of diabetic nutrition. The complex analysis allowed to determine the optimal sweetener and, based on the results obtained, developed recipes for musli-bars without added sugar: «Cereals with raspberries», «Cereals with hazelnuts», «Cereals with blueberries».

INVESTMENT AND INNOVATION STRATEGIES OF BUSINESS ENTITIES OF THE «BELGOSPISCHEPROM» CONCERN FOR 2021-2027

The article is devoted to the directions of investment and innovative development of one of the largest holding structures of the Republic of Belarus - the Belarusian State Concern «Belgospischeprom» for the period up to 2027. The domestic food market in Belarus is characterized by a high level of presence of world transnational corporations, so the concern has to carry out constant and purposeful work to carry out in-depth modernization of existing production facilities, build new factories based on the introduction of the best technologies in the field of food production. In this regard, the role of an effective investment policy is increasing, which predetermines the investment and innovation strategies of the organizations that are part of the Belgospischeprom concern.

SPECIALIZED BAKERY PRODUCTS FOR THE CORRECTION OF NUTRITIONAL IMBALANCE IN SCHOOL-AGE CHILDREN

The article considers aspects of the development of technology for the production of bakery products for the nutrition of school-age children with a low content of salt (sodium) and sugar, contributing to the correction of nutritional imbalance, prevention and reduction of risk factors for non-communicable diseases. The analysis of retrospective data on the actual nutrition and nutrient deficiency of school-age children of the Republic of Belarus is carried out, the ingredient compositions and individual indicators of the nutritional value of the developed specialized bakery products for the nutrition of school-age children are substantiated. The raw materials, the use of which is possible in the production of specialized bakery products for the nutrition of school-age children, have been studied. The influence of various ingredients (salt, sugar, mineral complexes, inulin) in different dosages on the rheological characteristics, gas-forming and gas-retaining properties of the dough was studied. Based on the analysis of scientific, technical and regulatory literature, the ingredient composition and individual indicators of the nutritional value of the developed specialized bakery products with a low content of salt and sugar are justified. Technologies for the production of bakery products specialized for the nutrition of school-age children (drying, straws) have been developed. The parameters of conducting the technological process in production conditions that provide the appropriate organoleptic indicators of bakery products are established.

APPLICATION OF ELECTRODIALYSIS FOR PURIFICATION OF DIFFUSION JUICE IN SUGAR PRODUCTION

An analysis of the main production processes used in the sugar industry and ways to improve production efficiency is presented. In the sugar industry of the Republic of Belarus, an extensive way of increasing production efficiency is mainly used — improving the existing technological scheme mainly without introducing new technologies. This path carries low risks, but has natural limitations. The paper considers an alternative option for increasing the efficiency of sugar production, which is based on the use of new electromembrane technologies that complement the traditional technological scheme or partially replace its stages. The most promising and little-studied method of processing sugar beet processing products in order to increase production efficiency is electrodialysis. The aim of the study is to study the effect of electromembrane treatment of diffusion juice of various degrees of purification on improving the efficiency of sugar beet processing. The results of model tests of the electrodialysis process in real production conditions with a steadystate sugar production mode on a pilot membrane installation with a cation-anionic set of membranes are presented. The results of calculations confirming the effectiveness of the use of electromembrane processing in the technology of sugar beet processing are presented.

IMPROVEMENT OF ETHYL ALCOHOL BIOSYNTHESIS WHEN FERRYING APPLE WORT, OBTAINED ON THE BASIS OF INNOVATIVE SOLUTIONS FOR PROCESSING SECONDARY RAW MATERIALS

The article studies the effect of introducing an intermediate fraction of fruit distillate into the wort sent for fermentation in order to prevent the development of extraneous microflora, activate the fermentation process and reduce the loss of anhydrous ethyl alcohol in the production cycle of fruit distillates. The optimal technological modes of apple wort fermentation have been established.