UDC
637.52
Agriculture
DEVELOPMENT OF TECHNOLOGY FOR FOOD SEMI-FINISHED CEREAL STUDENTS
I.A. Trubina, k.t.s., associate professor
E.R. Shirits, student
Stavropol State Agrarian University
Abstract: The
technological aspects of the production of semi-finished chopped meat-based
high biological value for the power of students.
Keywords: specialized
food, plant material, dietary fiber, cereal by-products, the organoleptic and
physico-chemical parameters.
The
body of students peculiar features due to age, the influence of the learning
environment and way of life. Learning material presented in lectures,
laboratory and practical training, participation in seminars, workshops, task
and, finally, the decisive stage of the control of knowledge - the
examinations, all of this requires a significant neuro-emotional stress;
anxiety before exams and during their leads to increased blood pressure,
increased heart rate and breathing.
In
young people have not yet completed the formation of several physiological
systems, primarily neurohumoral, so they are very sensitive to disturbance
balanced diets. The increase in content in the diet of sausage products of high
quality flour leads to a sharp weakening of the intestinal motility and the
emergence of constipation.
The
dependence between academic performance and diet: if students begin their
studies on an empty stomach, they absorb less teaching material. According to
some researchers, 60% of students who study satisfactorily fed only twice a
day, while the achievers "good" in 80% of cases adhere to three meals
a day.
In
connection with the violation of the diet during the study, many students
develop diseases of the digestive system, called "Young disease", as
well as hypertension, neurosis and others. Domestic scientists see great promise
in the creation and production of a new group of specialized products. One of
the current trends on the creation of functional meat-based products is the use
of vegetable raw materials - the source of a number of nutrients, such as
vitamins, minerals, dietary fiber, antioxidants that are beneficial for the
activation of physiological processes in the human body.
The
creation and production of a new group of specialized products intended for
students who have their own specific needs for nutrients, possibly by using new
technologies mutual effects of animal and vegetable raw materials. As part of
the properly selected composition to save not only costly animal raw materials,
but also creates new or enhanced existing positive physiological effect of food.
The
author has developed a technology to supply semi-finished cereal students
"Student" using the products of processing of oats and chokeberry.
A
rationale for the selection of vegetable raw materials, which in chemical
composition and amino acid balance most appropriate to create meat and
vegetable semi-finished products to supply the students.
When
studies used a set of generally accepted, standard and modified methods of
research, including physical-chemical, biochemical, microbiological. According
to the results of research scientific work following conclusions: The choice of
meat and vegetable raw material for the production of semi-finished cereal; The
expediency of using oat flour in the production of semi-finished meat and
vegetable; as supplements recommended to use chokeberry; designed prescription
composition and production technology of semi-finished cereal
"Student"; studied the food and biological value.
The
approbation of the technological workshop for the production of meat products
on the basis of the Stavropol State Agrarian University and established the
possibility of the implementation of the technology in terms of public catering
in schools.
Conducted
organoleptic and physico-chemical studies of semi-finished product
"Student" and these are reflected in tables 1 and 2.
Table 1 - Organoleptic cereal semi-finished product
"Student"
|
Indicator |
Characteristics |
|
Form of product |
Round-flattened |
|
Outward appearance |
Products
without torn and broken edges surface evenly sprinkled with breadcrumbs |
|
View section |
Minced well mixed |
|
The smell
of raw products |
Characteristic
of this type of product with the flavor of spices |
|
The odor
and taste after heat treatment |
Characteristic
of the product after heat treatment, without foreign smell and taste |
|
Consistency after heat treatment |
Juicy, nekroshlivaya |
Table 2 - Physical and chemical properties cereal semi-finished product
"Student", 100 g.
|
Indicator |
Characteristics |
|
Moisture
content,%, not more |
69,7 |
|
Mass fraction of protein,%, not less |
23,4 |
|
Fat
content, %, at least, |
2,8 |
|
Mass fraction of carbohydrates,% , not
less |
4,1 |
|
Энергетическая
ценность, ккал |
135,2 |
|
The temperature at release from the
company, ° C |
- 16…20 |
Analysis of physical and chemical
indicators showing compliance with this type of product with GOST R 52675-2006.
"Semis, meat and meat-containing. General specifications ".
Indicators of the mass fraction of carbohydrates and energy value established
in accordance with the normative documents on which the developed product.
Meat-containing semi-finished product
includes the entire range of essential amino acids, a high content of
water-soluble vitamins and minerals. Upon entry in the meat-based plant components,
the product is enriched in dietary fiber.
Thus, the composition is designed
prescription and technology of semi-finished cereal "Student",
studied the food and biological value, set the shelf life of the product.
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