Development of technology of flour products from unleavened dough with phyto supplement C. vulgaris
| Jazyk: | ruština |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
nutritional value
ÐиоÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑенноÑÑÑ Ð¼Ð°ÑÑÐ¸Ð½Ñ tartelettes пÑеÑное ÑеÑÑо phyto supplement chlorella vulgaris ÑаÑÑалеÑки muffins ÑÐ¶Ð°Ð½Ð°Ñ Ð¼Ñка flour rye ÑиÑодобавка chlorella vulgaris Ðигиена пиÑÐ°Ð½Ð¸Ñ unleavened dough |
| DOI: | 10.18720/spbpu/3/2022/vr/vr22-3969 |
| Popis: | Тема вÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ: «РазÑабоÑка ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ мÑÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ из пÑеÑного ÑеÑÑа Ñ ÑиÑодобавкой C. vulgaris». Ð¦ÐµÐ»Ñ ÑабоÑÑ â ÑазÑабоÑка ÑеÑепÑÑÑ Ð¼ÑÑной пÑодÑкÑии из пÑеÑного ÑеÑÑа Ñ Ð¾Ð¿ÑималÑнÑм ÑодеÑжанием ÑиÑодобавки. ÐеÑодÑ: обÑенаÑÑнÑе; ÑаÑÑÑÑнÑе. ÐÑÐµÐ´Ð¼ÐµÑ ÑабоÑÑ: оÑганолепÑиÑеÑкие, Ñизико-Ñ Ð¸Ð¼Ð¸ÑеÑкие, микÑобиологиÑеÑкие ÑвойÑÑва пÑодÑкÑии. ÐадаÑи иÑÑледованиÑ: 1. ÐоиÑк Ñежимов Ð´Ð»Ñ ÐºÑлÑÑивиÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ C. vulgaris. 2. ÐÑÑабоÑка ÑеÑепÑÑÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. 3. ÐÐ¾Ð´Ð±Ð¾Ñ Ð¾Ð¿ÑималÑной добавки биомаÑÑÑ C. vulgaris. 4. ÐпÑеделение Ñизико-Ñ Ð¸Ð¼Ð¸ÑеÑÐºÐ¸Ñ Ñ Ð°ÑакÑеÑиÑÑик. 5. РаÑÑÑÑ ÑнеÑгеÑиÑеÑкой ÑенноÑÑи. 6. ÐпÑеделение безопаÑноÑÑи. Ð ÐµÐ¶Ð¸Ð¼Ñ ÐºÑлÑÑивиÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð´Ð¾Ð±ÑанÑ, пÑинÑÑо ÑеÑение иÑполÑзоваÑÑ ÑиÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÑ Ð² колиÑеÑÑве 5 % к маÑÑе мÑки. Физико-Ñ Ð¸Ð¼Ð¸ÑеÑкие Ñ Ð°ÑакÑеÑиÑÑики изделий ÑооÑвеÑÑÑвÑÑÑ Ð½Ð¾ÑмаÑивнÑм показаÑелÑм, ÑнеÑгеÑиÑеÑÐºÐ°Ñ ÑенноÑÑÑ Ð¿Ð¾Ð·Ð²Ð¾Ð»ÑÐµÑ ÑделаÑÑ Ð²Ñвод о ÑелеÑообÑазноÑÑи Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑиÑодобавки C. vulgarisв мÑÑнÑе изделиÑ. ÐезопаÑноÑÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ завиÑÐ¸Ñ Ð¾Ñ Ð¼Ð¸ÐºÑобиологиÑеÑкого иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ анализа на ÑодеÑжание ÑÑжелÑÑ Ð¼ÐµÑаллов. РезÑлÑÑаÑÑ Ð¼Ð¾Ð³ÑÑ Ð±ÑÑÑ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ñ Ð² облаÑÑи ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ и оÑганизаÑии обÑеÑÑвенного пиÑаниÑ, нÑÑÑиÑиологии, биоÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸. The subject of the graduate qualification work is "Development of technology of flour products from unleavened dough with phyto supplement C. vulgaris". The purpose of the work is to develop recipes for flour products made from unleavened dough with an optimal content of phyto supplement. Methods: general scientific (analysis, description, comparison); calculated. Subject of work: organoleptic, physico-chemical, microbiological properties of products. Based on the results of the quality indicators of muffins, tartelettes, conclusions are drawn about their compliance with GOST 15052-2014, GOST 24901-2014, respectively, the optimal dosage of the C. vulgaris supplement is revealed. Tasks that were solved during the study: 1. Search for optimal modes for cultivation of C. vulgaris microalgae. 2. Working out the formulation of products from unleavened dough. 3. Selection of the optimal C. vulgaris biomass additive. 4. Determination of physical and chemical characteristics of products. 5. Calculation of energy value. 6. Determination of the safety of finished products. As a result of the study, cultivation modes were selected, with an organoleptic assessment, it was decided to use a phytodrug in the amount of 5 % by weight of flour. The physico-chemical characteristics of the products correspond to the normative indicators, the energy value allows us to conclude that it is advisable to introduce C. vulgaris herbal supplements into flour products. In determining the safety of finished products, a microbiological study and analysis for the content of heavy metals were carried out. The results of the final qualifying work can be applied in the field of technology and organization of public catering, nutritionology, biotechnology. |
| Databáze: | OpenAIRE |
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