The article studies the selection of enzyme preparations of amilolitichesky action intended for receiving a starchy mash with the increased content of solids after release of gluten from it are conducted. Also comparative characteristic of the main indicators of quality of the distiller's beer received on estimated and classical technology was carried out, varying dosages of osakharivayushchy fermental medicines from 2 to 8 units of GLA/g of conditional starch. Process of a sbrazhivaniye of the concentrated mash depending on a dosage of the osakharivayushchy fermental medicine Biozim 800 L is studied.

The article presents data on the method of quality assessment and the design of beverage recipes with the use of extracts of plant raw materials: oak, cherry and plum wood. The method includes establishing a correlation between physical-chemical and organoleptic indices of beverages and consumer properties with mathematical processing of experimental data and determining the optimal quantitative ratio of oak, plum and cherry wood extracts in blends, at which the beverage will have the maximum values of quality, organoleptic evaluation and “psychological price”. The optimal mix of extracts is 0-7% of oak wood extract, 70-100% plum wood extract, 0-25% cherry extract. The “Consumer quality” indicator was over 0.9, organoleptic evaluation was over 9.25, “psychological price” was over 500 rubles/l.

The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes.

The article presents the parameters and conditions for the formation of gluten in the laboratory. The influence of some technological parameters in the preparation of water-powdery suspension on the yield of gluten was studied. It was found that for the formation of a strong gluten skeleton, the temperature must be 50 ° C, the duration of the batch - 30 minutes, and the hydromodule - 1.5:1. It is under these conditions that the binding of the gluten and gliadin protein fractions in the gluten frame. It is proved that due to cellulolytic enzyme preparations, sequential hydrolysis of non-starch polysaccharides to glucose is carried out, as well as dispersion of starch and other high-molecular substances in the grain composition. This increases the quantity of fermentable substances and increases the quantity of alcohol produced. Processing of wort obtained after extraction of gluten from water-flour suspension results in higher ethanol concentration, glucose fermentation rate, and ethanol production rate. In addition, gluten can be used as a value-added by-product in a wheat-based bioprocessing plant, which significantly increases the cost-effectiveness of the process.

В связи с актуальной проблемой импортозамещения значимой становится проблема разработки технологии получения подсластителей натурального происхождения. В работе подбирали параметры и режимы экстрагирования стевиозида - гидромодуль, температуру и продолжительность процесса. Объектом исследования служила зеленая масса листьев стевии, с остаточной влажностью 10 %. Исследовали стевию сорта Рамонская Сластена, культивированную в Центрально-Черноземном регионе. Требования к измельченным листьям - проход через сито с диаметром отверстий 1 мм должен быть не менее 95 %. Определение в экстракте дитерпеновых гликозидов осуществляли модифицированным методом Комисаренко, сущность которого состоит в количественном определении глюкозы, эквивалентной массе дитерпеновых гликозидов. Оптимизацию технологических параметров массопереноса осуществляли построением регрессионных моделей второго порядка, ортогональным центральным композиционным планированием (ОЦКП). Степень измельчения была выбрана на основе данных, представленных Всероссийским научно-исследовательским институтом сахарной свеклы и сахара, 1-3 мм. На основе экспериментов создали математическую модель второго порядка, пригодную для оптимизации процесса получения экстракта стевии. Основные факторы, играющие роль в переходе гликозидов из листьев в раствор: X - температура экстракции, °С; X - длительность экстрагирования, мин; X - соотношение сухой массы и воды. Параметры оценки эффективности процесса экстракции: выход дитерпеновых гликозидов Y (% от массы стевии) и затраты электроэнергии Y (кВт/дмэкстракта). Первый критерий желательно максимизировать, второй - минимизировать. Для получения экстракта гликозидов из стевии параметры и режимы экстрагирования следующие: гидромодуль - 1:10,8; температура - 79,8 °С; продолжительность - 94,1 мин. Получение водного экстракта стевии не требует высокотехнологичного аппаратурного оформления, поэтому возможно на любых предприятиях по производству продуктов питания. Полученный экстракт стевии рекомендован в качестве полного или частичного заменителя сахарозы в сочетании с добавками, такими как наполнители, желирующие агенты, стабилизаторы, ароматизаторы для разработки функциональных продуктов - безалкогольных напитков, молочных продуктов, фруктовых нектаров, хлебобулочных изделий, мучных кондитерских изделий, желе, джемов и других. Stevioside is a glycoside contained in stevia leaves 300 times higher in sweetness than sucrose, has an immunomodulatory property, reduces blood sugar and cholesterol levels. The parameters and modes of extraction of stevioside - hydromodule, temperature and duration of the process were selected in the work. The object of the study was dried stevia leaves of the Ramon Sweet-meat variety. The crushed leaves had a passage through a sieve with a hole diameter of 1 mm. The determi-nation of diterpene glycosides in the extract was carried out by the modified Komissarenko method. The essence of the method consists in the quantitative determination of glucose equivalent to the mass of diterpene glycosides. To optimize the technological parameters of extraction, regression models of the second order were built using orthogonal central composition planning. The degree of crushing of stevia leaves was 1-3 mm. The extraction at a temperature below 76 °C reduces the amount of diterpene glycosides in the aqueous extract, and an increase in the extraction temperature above 92 °C does not increase the yield of glycoside. The maximum extraction of diterpene glycosides is achieved at an extraction temperature of 92 °C. When selecting a hydromodule, extraction was carried out at the ratio of stevia leaves and water 1:5, 1:10, 1:15. The highest yield of extractive substances was observed with a hydromodule of 1:10. With an increase in the duration of extraction from 60 to 180 minutes, an increase in the extract is observed. The optimal duration of the extraction process is 120 min. Based on the experimental data obtained, a second-order mathematical model was constructed, suitable for optimizing the process of obtaining stevia extract. The main factors influencing the process of stevioside transition from leaves to solution were considered: extraction temperature, °C; extraction duration, min; hydromodule. The criteria for evaluating the efficiency of the extraction process were: the yield of diterpene glycosides % by weight of stevia and energy consumption kW/dm extract. The first criterion is desirable to maximize, the second - to minimize. Optimal extraction modes are obtained: hydromodule - 1:10.8, temperature - 79.8 °C, duration - 94.1 min. Obtaining an aqueous extract of stevia does not require complex hardware design, therefore it can be carried out at any enterprises producing soft drinks. The resulting stevia extract is recommended as a complete or partial sucrose substitute in combination with additives such as fillers, gelling agents, stabilizers, flavorings for the development of functional products - dairy products, soft drinks, fruit nectars, bakery products, flour confectionery, jellies, jams and others.