The main ingredients for the production of muesli bars are cereals and fruits, as stated above.

In addition to the main raw materials, additional ingredients are used to form the structure: vegetable fats, molasses, invert sugar syrups.

The cereals included in the bars are muesli, i.e. cereals that have been pre-processed for consumption.

Organizing the production of muesli is a rather expensive and difficult project. The main components of the success of a muesli production enterprise are high quality products, as well as the creation of a trademark and its promotion to the status of a brand.

The determining factor of competitiveness is the quality of raw materials. Today, domestic muesli producers do not experience any particular problems with the supply of raw materials. Large bakery factories offer a sufficient amount of cereal flakes.

The production technology is not as simple as it might seem: during the production of cereals, each grain undergoes several technological procedures.

The quality of the final product directly depends not only on the quality of the starting raw materials, but also on strict adherence to the established process parameters.

The grain is additionally steamed, pre-cooked, flattened, expanded, extruded, etc. One of the most effective methods of preparation is swelling. The moistened grain is quickly heated using either high-frequency currents or a powerful stream of infrared radiation. Swelling also occurs when there is a sharp change in pressure from high to normal or even extremely low.

To produce Hercules oat flakes, the seeds are cooled and then flattened on a smooth roller mill. The thickness of the resulting flakes should not exceed 0.5 mm.

Extrusion (from Late Lat. extrusion- pushing) is a technology for producing products by forcing a viscous melt of material or thick paste through a molding hole. It is used in the food industry (pasta, noodles, corn sticks, etc.) by pressing the molded substance through the molding hole of the extruder head.

During the process, under the influence of significant shear rates, high speeds and pressure, a transition of mechanical energy into thermal energy occurs, which leads to varying degrees of changes in the quality indicators of the processed raw materials, for example, protein denaturation, gelatinization and gelatinization of starch, as well as other biochemical changes.

Products produced by food extruders

traditional chewing gum

dumplings

corn sticks

pillows and tubes with filling

crispbread and straws

curly breakfast cereals

corn flakes and other grains

instant porridge

baby food

curly chips

extrusion crackers

small ball of rice, corn, buckwheat, wheat, for filling and sprinkling chocolate products, ice cream and other confectionery products

food bran

swelling flour, breading

processed bread products

soy products: soy texture, concentrate (used in the production of sausage, frankfurters, cutlets, etc.), lump soy products (minced meat, goulash, steak, stew, etc.)

animal waste products

modified starch

The following types of extrusion are distinguished:

Figure 1.1 – Extruder diagram

In addition to conventional extrusion, food technologies use Co-extrusion - this is an extrusion process aimed at obtaining a product that combines two different textures: that is, two different material to obtain one combined product. For example, a crunchy cereal outer shell may be co-extruded with a sweet or savory filling.

Figure 1.2 – Scheme for introducing filling during co-extrusion

The quality of cereal flakes is controlled by 10-12 parameters, the main ones of which are moisture, mealiness (the ability of the flakes to turn into flour during transportation and packaging) and boilability. It is the complexity of the process of technological processing of grain that forces muesli producers to purchase ready-made flakes so as not to bother with such complex production.

The main technological process for preparing fruit crumble is drying pre-washed and chopped fruits. The highest quality is ensured by the technology of sublimation (dehydration) of raw materials. But this is an expensive pleasure, and manufacturers limit themselves to conventional drying at high temperatures.

Problems also arise with automatic packaging of dried fruits. For example, it is almost impossible to pack figs in a machine: anything sticks to the berries and the mechanical packer cannot cope with the job.

Currently, one of the most common methods of drying products is the convective drying method.

This method of drying products is based on the transfer of heat to the product being dried using the energy of a heated drying agent - air or a vapor-gas mixture.

During this drying, moisture evaporates only from the surface, which leads to the appearance of a film that makes drying difficult and worsens the quality of the dry product: the color, taste and natural aroma of the product changes, and its recoverability when soaked decreases. High temperature and long drying duration contribute to the development of oxidative processes and lead to loss of vitamins and biologically active substances of the dry product, and do not contribute to the suppression of primary microflora

The conductive method of drying food products is based on the transfer of heat to the product being dried through direct contact with the heated surface of the drying equipment. This method is not often used for drying food. High Quality

the final dry product cannot be achieved due to uneven moisture content of the final product; the product in contact with the heated surface during the drying period is overdried, which leads to the irreversibility of the recovery processes, and due to the high temperature (320-340 degrees Celsius) in the drying equipment chamber, the final dry product loses 30-40% of vitamins and biologically active substances and becomes brittle

The acoustic method of drying products is based on the effect of intense ultrasonic waves on the dehydrated product.

The fundamental feature of the method: drying of products occurs without increasing the temperature of the products. “Cold” drying is implemented. This circumstance removes all the negative consequences associated with thermal effects on the dry product.

Acoustic drying of products differs from conventional methods in the speed of dry product production. For example, when drying enzymes (which are destroyed at a temperature of 40 degrees Celsius) in an acoustic field, the drying speed of products increases by 3-4 times in comparison with the vacuum method.

The microwave drying method is based on exposing the product to be dehydrated to an intense electromagnetic field of ultrahigh frequencies (microwave). Microwave drying of vegetables and fruits is characterized by short time and relatively low temperature of the process, which in relation to food products

causes a very high retention of nutrients and vitamins. However, distribution in didn't receive it.

Infrared drying of food, as a technological process, is based on the fact that infrared radiation of a certain wavelength is actively absorbed by the water contained in the product, but is not absorbed by the tissue of the product being dried, therefore, moisture removal is possible at a low temperature (40-60 degrees Celsius), which allows almost complete preservation of vitamins, biologically active substances, natural color, taste and aroma of dried products

Drying products using this technology allows you to maintain the content of vitamins and other biologically active substances in the dry product at the level of 80-90% of the original raw material. With a short soaking (10-20 minutes), the dried product restores all its natural organoleptic, physical and Chemical properties and can be consumed fresh or subjected to any type of culinary processing.

Compared to traditional drying, vegetables processed by infrared drying after recovery have taste qualities that are as close as possible to fresh ones.

The dried product is not critical to storage conditions and is resistant to the development of microflora.

Freeze drying of food (freeze drying vacuum drying, also known as lyophilization or sublimation) is the removal of moisture from fresh frozen food under vacuum conditions.

Currently, this method of drying products is the most advanced, but at the same time the most expensive.

The principle of freeze drying is based on the physical fact that at atmospheric pressure values ​​​​below a certain threshold - the so-called. “triple point” (for pure water: 6.1 mbar at 0 degrees Celsius), water can only be in two states of aggregation - solid and gaseous; the transition of water into a liquid state is impossible under such conditions. And if the partial pressure of water vapor in the environment is lower than the partial pressure of ice, then the ice of the product is directly converted into a gaseous state, bypassing the liquid phase In food production, sublimation-vacuum drying is used as a means of preservation by freezing fresh products and removing liquid from them, which allows almost completely, up to 95%, to preserve nutrients, microelements, vitamins and even the original shape, natural taste, color. and odor for a long time (from two to five years) at changing temperatures environment

One of the most important advantages of vacuum drying of products is the low shrinkage of the original product, which makes it possible to avoid their destruction and quickly restore freeze-dried dry products that have a porous structure after drying by adding water.

An analysis of existing drying methods has shown that the most effective is the freeze-drying method, but it is the most expensive. And the most common and accessible for mass production food concentrates are processed using the convection method, but it does not allow preserving organoleptic characteristics, biological value and is ineffective in relation to microbiological indicators. Of interest is infrared drying, which makes it possible to obtain products with a quality level close to sublimation. In this case, there is a possibility of overheating of the product when waves are superimposed (this occurs due to shortcomings in the calculation of the devices)

Dried fruits are offered by many companies: "Alifar Аgroimpeks" Republic of Uzbekistan, Tashkent st. Nukus 73; Gummi PO ZAO Food Ingredients Plant Nizhny Novgorod, Nizhny Novgorod region; Tav LLC Selo Komsomolskoye, Republic of Chuvashia; BioResurs LLC Cheboksary, Republic of Chuvashia.

In particular, the company "Alifar Agroimpeks" substantiates the chemical, mineral and vitamin composition.

Auxiliary raw materials.

Molasses (dextrin maltose, maltodextrin) is a product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. Formed as a by-product during the production of sugar and starch. There are two main types of molasses - white molasses (starch, from corn, potato and other starch), and molasses, black molasses (beet-sugar).

In its pure form, starch syrup has no color. Its consistency is similar to young liquid honey. Chemical composition:

dextrin - from 0% to 70%

glucose - from 0% to 50%

maltose - from 19% to 85%

Often molasses refers to various sugar-containing syrups, including dark molasses (molasses) and light molasses (eng. Golden syrup), a type of invert sugar, as well as types of starch syrup such as glucose syrup (eng. glucose syrup), maltose syrup, starch syrup and corn syrup. In everyday understanding, molasses can mean different types of syrups, not necessarily obtained as a result of starch hydrolysis.

Vegetable oils (vegetable fats) are fats extracted from various parts of plants and consisting mainly (95-97%) of triglycerides of higher fatty acids.

Main source vegetable oils are various oilseeds. The most common vegetable oils are sunflower, olive, cocoa oil, rapeseed, flaxseed, etc. Palm oil has recently become popular, the harm and benefits of which are discussed on this page below, under the appropriate heading.

Like animals, plants store fats in order to store some energy for future purposes. The difference is that an animal usually does this for itself (anticipating a period of malnutrition), while a plant does it for future generations. Those. In order for the future generation to survive, the parent plant accumulates and transfers energy to the embryo, including in the form of fat. Based on this, it is not difficult to assume that the bulk of the fat in plant material will be found mainly in the seeds or fruits.

Oils are obtained from plant material by pressing (the liquid part of the plant material flows out under pressure, after which it is collected) or by extraction with organic solvents or liquefied carbon dioxide (after extraction, the extractant is distilled off and the remaining vegetable oil is collected). After this, the vegetable oil is subjected to purification, or, in other words, refining.

An important aspect of the production of vegetable oils for the consumer is such a stage as deodorization (literally means odor removal: des - “removal”, odor - “smell”). During this stage, vegetable oils are purified from substances that give it flavor.

Thus, if a vegetable oil is “refined, deodorized, cold pressed”, then this means that the oil has been pressed at a reduced temperature (done to separate from the high melting point fraction of vegetable fat), after which it has been purified, resulting in in which it became transparent (without suspended substances) and practically odorless.

The fatty acid composition of plant fats varies depending on the type of plant.

The main difference between vegetable fat and animal fat is the higher content of unsaturated fatty acids (primarily oleic and linoleic). Thus, in sunflower oil the content of unsaturated fatty acids is more than 70%. Among the unsaturated fatty acids, the most important essential fatty acids (vitamin F), such as linoleic (omega-6) and linolenic (omega-3) acids (omega-9 acids, for example, oleic) are also isolated.

These fatty acids, unlike animal fats, cannot be formed in the human body as a result of certain chemical metabolic reactions, but are essential for the normal functioning of the cardiovascular system, as well as for the regulation of inflammation in the body. Thus, these acids must enter the body with food. All vegetable oils are rich in them to one degree or another. However, the most valuable sources of these acids are vegetable fats such as wheat germ oil, flaxseed, camelina, mustard and soybean oil, and walnut oil.

Another positive aspect of vegetable oils is the almost complete absence of cholesterol (this is true of any vegetable oil, not just those whose label says “0% cholesterol!”). So replacing animal fats with vegetable oils to some extent helps reduce cholesterol in human blood, thereby providing an additional preventive effect for the cardiovascular system.

It should be noted that non-traditional fats, such as palm oil, often used in the food industry, have recently become the subject of sharp criticism due to their “danger” to human health. This is wrong. The harm of palm oil is often exaggerated. The problem with palm oil is that it contains more saturated fatty acids than other vegetable oils and therefore is not an important source of unsaturated fatty acids. That is, palm oil is not harmful in the literal sense of the word, it is just biologically less valuable than, for example, olive oil. But it also has positive qualities - for example, the oil becomes rancid as a result of the oxidation of unsaturated fatty acids by atmospheric oxygen. If there are no or few of them in fat, then there is practically nothing to oxidize. This property is often used in the confectionery industry to increase shelf life. Relatively speaking, palm oil is a natural analogue of margarine. As you know, margarine is a hydrogenated vegetable fat (from unsaturated to saturated), and palm oil is naturally saturated. It also resembles margarine in appearance.

On the other hand, there are problems with the quality of palm oil itself. Thus, a situation often occurs when non-edible (industrial) palm oil is imported into the country. This allows you to save on customs duties, in addition, it is cheaper in itself. It is assumed that this oil will be further processed and brought to food grade. But some unscrupulous manufacturers do not bother with this and use it as is. One can only guess what harm will come from such palm oil. On the label of food products containing such oil, they most often write simply “vegetable fat” or “confectionery fat”, without an exact indication of the source plant.

It cannot be said that this is typical not only for palm oil - the food production standard in our country is still quite low, and similar phenomena are typical for many components of food products.

Trans fats are a type of unsaturated fat that is in the trans configuration, that is, having hydrocarbon substituents located on opposite sides of the carbon-carbon double bond (the so-called trans configuration). Hydrogenated fats are obtained by hydrogenation

Trans fatty acid isomers can be natural or artificially created. Natural trans fats are formed as a result of the activity of bacteria in the multichamber stomach of ruminants and are stored in meat and dairy products in an amount of 5-8%. Artificial trans isomers are formed during the industrial hardening (hydrogenation) of liquid oils.

In the 1990s, a number of publications appeared indirectly indicating an increase in the risk of cardiovascular diseases (CVD) from the consumption of trans isomers of fatty acids (in particular, 20 thousand deaths were reported annually in the United States from the consumption of trans fats), which provoked debates surrounding this issue in academic circles.

Research recent years confirmed a positive correlation between the consumption of trans-fatty acids and the concentration of LDL and the risk of coronary artery disease. The World Health Organization and world experts recommend that the population reduce their consumption of trans fats. A simple measure of reducing trans fat intake to 1% of total body energy expenditure would prevent 11,000 heart attacks and 7,000 deaths in England alone each year.

There are thousands of different isomers of fatty acids and their isolated effect on the body is more or less known only for individual isomers. Some of them have beneficial effects, such as rumenic acid, which is an isomer of linoleic acid and is present in milk fat. The main trans isomer of milk and beef fat, vaccenic acid, can be converted into rumenic acid in the human body.

There is also evidence linking trans fats to cancer, diabetes, liver disease, depression and Alzheimer's disease.

According to WHO recommendations, the human body should receive no more than 1% of its daily total energy intake from trans fats (about 2-3 grams of trans fats). In 2009, the WHO revised this recommendation and recommended the complete removal of industrial trans fats from food. WHO experts note that the question of whether natural trans fats need to be rationed remains open due to the small number of clinical data. The composition of natural trans fats differs from industrial ones.

In many countries, industrial trans fats are either banned or severely limited. In Russia there is currently no standard for trans fats in food products. According to the Technical Regulations for fat and oil products (TR TS 024/2011) [since 2015, the norm for the content of trans isomers in fat and oil products should not exceed 8% (for hard margarines no more than 20%), and since 2018 - 2%. After the adoption of the Technical Regulations of the Customs Union, the action national GOSTs(as GOST 52100-2003 on the content of trans-isomers in spreads) is not mandatory and is advisory in nature.

Table 1.1 - Contents of trans isomers in various fats.

Thus, considering the methods of obtaining raw materials for the production of muesli bars, we can conclude that the currently used raw materials cannot be recognized as intended for a healthy diet.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Posted on http://www.allbest.ru/

Introduction

Food is the most popular topic today and always; most consumers focus primarily on taste sensations and love to eat delicious food. People spare no expense to meet their nutritional needs.

The key to excellent physical fitness and a harmonious psycho-emotional state of a person is a healthy diet. But modern people face many problems on their way to proper nutrition. The pace of life, the constant rush, the lack of time for a healthy meal, leads to the fact that instead of a full breakfast, lunch and dinner, modern man switches to irregular “grabbing food on the run”, buying unhealthy fast foods, various sweets for tea at work and acquiring all sorts of digestive system disorders.

Today everything natural, environmentally friendly and healthy is becoming fashionable. Due to the steady trend of modern consumers to lead a healthy lifestyle and eat healthy food, without reducing the rhythm and pace of life, the demand for muesli products and their derivatives (muesli bars) is growing.

Muesli bars are a new generation of functional foods that are a rich source of dietary fiber, vitamins and minerals. They are very good to use as a supplement to your daily diet.

1. Analytical literature review

1.1 Product characteristics (muesli bars)

Many adherents of a healthy lifestyle and a balanced diet give their preference to such a product as muesli. The history of muesli began in 1900, when the Swiss doctor Maximilian Benner invented the product for the medical diet of his patients. Muesli got its original name from the German word mus, which literal translation means "puree".

The peak of muesli's popularity came in the 60s of the 20th century, when the product became in demand throughout Europe. Nowadays, muesli is still in demand. There are a large number of different different types muesli. Modern consumers prefer this type, such as granola bars. The composition of muesli bars does not differ from the classic type of product.

Composition of granola bars

The main feature of muesli bars is the appearance or form of the product. It is worth noting that the calorie content of muesli bars may vary depending on the composition of the original ingredients that are used in the process of preparing the product.

Main components of granola bars

The bars contain flakes (oatmeal and corn), cereal grains (usually whole grains), various nuts, seeds, raisins, dried apricots, prunes, chokeberries, candied fruits, dried apples and other berries and fruits. In addition, they contain many minerals, healthy acids, fiber, lecithin and a whole complex of vitamins.

In addition, other ingredients such as nuts, chocolate or caramel may be used in the process of making granola bars.

Muesli bars are positioned on the market as a product that does not contain cholesterol, since they contain exclusively vegetable fats with high level fatty polyunsaturated acids and vitamin E. The product is considered to have high nutritional value, containing magnesium, calcium, potassium, iron, B vitamins. The bars can be consumed with many different drinks: tea, coffee, milk, fermented milk products, juices. Additionally, granola bars are a great product for weight loss or weight control. Fructose and cereals included in the product contain natural dietary fiber, which has a beneficial effect on the development of beneficial bacteria in the digestive tract, binds and removes waste and toxic elements from the body, and improves intestinal function.

Muesli bars are intended for people who prefer exclusively natural products.

Muesli bars are very convenient to take with you on the road, because each of them is individually packaged and does not take up much space.

They are great for those who:

· actively involved in sports;

· recovering from illness;

lacks vitamins and microelements;

· wants to satisfy the feeling of hunger not only with tasty, but also healthy foods.

Since muesli bars currently occupy the niche of a healthy product with excellent taste, their production is a fairly promising type of business.

It should be noted that the average calorie content of muesli bars is about 416 kcal, which is contained in 100 grams of the product.

Manufacturers recommend using the unique benefits of muesli bars in dietary and sports nutrition.

However, many doctors say that the product does not provide any benefit as such. Moreover, there is evidence that muesli batches are harmful to the human body. Recent studies have found that muesli bars are much more harmful than soda. The main disadvantage of muesli bars is the high calorie content of the product.

At the same time, muesli bars saturate the body with energy for a short time. It turns out that granola bars contain a large number of so-called “empty” or useless calories. Therefore, you should not get carried away with high-calorie muesli bars, especially for people who are overweight or in the process of actively losing weight.

Average energy value of the product Muesli bars (Ratio of proteins, fats, carbohydrates):

Protein: 6 g (~24 kcal)

Fat: 14 g (~126 kcal)

Carbohydrates: 56 g (~224 kcal)

Energy ratio (b|w|y): 6%|30%|54%

1.2 Characteristics of raw materials used for the production of muesli bars. Basic methods of preparing raw materials

The main ingredients for the production of muesli bars are cereals and fruits, as stated above.

In addition to the main raw materials, additional ingredients are used to form the structure: vegetable fats, molasses, invert sugar syrups.

The cereals included in the bars are muesli, i.e. cereals that have been pre-processed for consumption.

Organizing the production of muesli is a rather expensive and difficult project. The main components of the success of a muesli production enterprise are high quality products, as well as the creation of a trademark and its promotion to the status of a brand.

The determining factor of competitiveness is the quality of raw materials. Special problems with the supply of raw materials domestic producers They are not testing muesli today. Large bakery factories offer a sufficient amount of cereal flakes.

The production technology is not as simple as it might seem: during the production of cereals, each grain undergoes several technological procedures.

The quality of the final product directly depends not only on the quality of the starting raw materials, but also on strict adherence to the established process parameters.

The grain is additionally steamed, pre-cooked, flattened, expanded, extruded, etc. One of the most effective ways preparation - swelling. The moistened grain is quickly heated using either high-frequency currents or a powerful stream of infrared radiation. Swelling also occurs when there is a sharp change in pressure from high to normal or even extremely low.

To produce Hercules oat flakes, the seeds are cooled and then flattened on a smooth roller mill. The thickness of the resulting flakes should not exceed 0.5 mm.

Extrusion (from Late Latin extrusio - pushing out) is a technology for producing products by pressing a viscous melt of material or thick paste through a molding hole. Used in the food industry (pasta, noodles, corn sticks etc.), by pressing the molded substance through the molding hole of the extruder head.

During the process, under the influence of significant shear rates, high speeds and pressure, a transition of mechanical energy into thermal energy occurs, which leads to varying degrees of changes in the quality indicators of the processed raw materials, for example, protein denaturation, gelatinization and gelatinization of starch, as well as other biochemical changes.

Products produced by food extruders

traditional chewing gum

· dumplings

· corn sticks

· pillows and tubes with filling

· crispbread and straws

· curly breakfast cereals

corn flakes and other grains

instant porridge

· baby food

· curly chips

extrusion crackers

· small ball of rice, corn, buckwheat, wheat, for filling and sprinkling chocolate products, ice cream and other confectionery products

food bran

swelling flour, breading

· processed bread products

· soy products: soy texture, concentrate (used in the production of sausages, frankfurters, cutlets, etc.), lump soy products (minced meat, goulash, steak, stew, etc.)

· products of processing of animal waste

modified starch

The following types of extrusion are distinguished:

· Cold blue extrusion - only mechanical changes in the material are possible due to its slow movement under pressure and molding of this product into desired shapes.

· Warm extrusion - dry raw material components are mixed with a certain amount of water and fed into an extruder, where, along with mechanical extrusion, it is also subjected to thermal effects. The product is heated from the outside. The resulting extrudate is characterized by low density, a slight increase in volume, plasticity, and also a cellular structure. Sometimes the extrudate needs to be dried.

· Hot extrusion - the process occurs at high speeds and pressures, a significant transition of mechanical energy into thermal energy, which leads to changes in the quality parameters of the material that vary in depth. In addition, there can be a controlled supply of heat either directly to the product or through the outer walls of the extruder. The mass fraction of moisture in the raw material during hot extrusion is 10...20%, and the temperature exceeds 120 °C.

Figure 1.1 - Extruder diagram

In addition to conventional extrusion, food technologies use Co-extrusion - this is an extrusion process aimed at obtaining a product that combines two different textures: that is, two different materials are extruded to obtain one combined product. For example, a crunchy cereal outer shell may be co-extruded with a sweet or savory filling.

Figure 1.2 - Scheme for introducing filling during co-extrusion

The quality of cereal flakes is controlled by 10-12 parameters, the main ones of which are moisture, mealiness (the ability of the flakes to turn into flour during transportation and packaging) and boilability. It is the complexity of the process of technological processing of grain that forces muesli producers to purchase ready-made flakes so as not to bother with such complex production.

The main technological process for preparing fruit crumble is drying pre-washed and chopped fruits. The highest quality is ensured by the technology of sublimation (dehydration) of raw materials. But this is an expensive pleasure, and manufacturers limit themselves to conventional drying at high temperatures.

Problems also arise with automatic packaging of dried fruits. For example, it is almost impossible to pack figs in a machine: anything sticks to the berries and the mechanical packer cannot cope with the job.

Currently, one of the most common methods of drying products is the convective drying method.

This method of drying products is based on the transfer of heat to the product being dried using the energy of a heated drying agent - air or a vapor-gas mixture.

During this drying, moisture evaporates only from the surface, which leads to the appearance of a film that makes drying difficult and worsens the quality of the dry product: the color, taste and natural aroma of the product changes, and its recoverability when soaked decreases. High temperature and long drying duration contribute to the development of oxidative processes and lead to loss of vitamins and biologically active substances of the dry product, and do not contribute to the suppression of primary microflora

The conductive method of drying food products is based on the transfer of heat to the product being dried through direct contact with the heated surface of the drying equipment.

This method is not often used for drying food. High quality of the final dry product cannot be achieved due to uneven moisture content of the final product; the product in contact with the heated surface during the drying period is overdried, which leads to the irreversibility of the recovery processes, and due to the high temperature (320-340 degrees Celsius) in the drying equipment chamber, the final dry product loses 30-40% of vitamins and biologically active substances and becomes brittle

The acoustic method of drying products is based on the effect of intense ultrasonic waves on the dehydrated product.

The fundamental feature of the method: drying of products occurs without increasing the temperature of the products. “Cold” drying is implemented. This circumstance removes all the negative consequences associated with thermal effects on the dry product.

Acoustic drying of products differs from conventional methods in the speed of dry product production. For example, when drying enzymes (which are destroyed at a temperature of 40 degrees Celsius) in an acoustic field, the drying speed of products increases by 3-4 times in comparison with the vacuum method.

The microwave drying method is based on exposing the product to be dehydrated to an intense electromagnetic field of ultrahigh frequencies (microwave).

Microwave drying of vegetables and fruits is characterized by a short time and relatively low process temperature, which, when applied to food products, results in a very high preservation of nutrients and vitamins.

However, it has not become widespread in the food industry.

Infrared drying of food, as a technological process, is based on the fact that infrared radiation of a certain wavelength is actively absorbed by the water contained in the product, but is not absorbed by the tissue of the product being dried, therefore, moisture removal is possible at a low temperature (40-60 degrees Celsius), which allows almost complete preservation of vitamins, biologically active substances, natural color, taste and aroma of dried products

Drying products using this technology allows you to maintain the content of vitamins and other biologically active substances in the dry product at the level of 80-90% of the original raw material. With a short soaking (10-20 minutes), the dried product restores all its natural organoleptic, physical and chemical properties and can be consumed fresh or subjected to any type of culinary processing.

Compared to traditional drying, vegetables processed by infrared drying after recovery have taste qualities that are as close as possible to fresh ones.

The dried product is not critical to storage conditions and is resistant to the development of microflora.

Freeze drying of food (freeze drying vacuum drying, also known as lyophilization or sublimation) is the removal of moisture from fresh frozen food under vacuum conditions.

Currently, this method of drying products is the most advanced, but at the same time the most expensive.

The principle of freeze drying is based on the physical fact that at atmospheric pressure values ​​​​below a certain threshold - the so-called. “triple point” (for pure water: 6.1 mbar at 0 degrees Celsius), water can only be in two states of aggregation - solid and gaseous; the transition of water into a liquid state is impossible under such conditions. And if the partial pressure of water vapor in the environment is lower than the partial pressure of ice, then the ice of the product is directly converted into a gaseous state, bypassing the liquid phase

In food production, sublimation-vacuum drying is used as a means of preservation by freezing fresh products and removing liquid from them, which allows almost completely, up to 95%, to preserve nutrients, microelements, vitamins and even the original shape, natural taste, color. and odor for a long time (from two to five years) at changing ambient temperatures (from -50 to +50 degrees Celsius).

One of the most important advantages of vacuum drying of products is the low shrinkage of the original product, which makes it possible to avoid their destruction and quickly restore freeze-dried dry products that have a porous structure after drying by adding water.

An analysis of existing drying methods has shown that the most effective is the freeze-drying method, but it is the most expensive. And the most common and accessible method for mass production of food concentrates is the convection method, but it does not allow preserving organoleptic characteristics, biological value and is ineffective in relation to microbiological indicators. Of interest is infrared drying, which makes it possible to obtain products with a quality level close to sublimation. In this case, there is a possibility of overheating of the product when waves are superimposed (this occurs due to shortcomings in the calculation of the devices)

Dried fruits are offered by many companies: "Alifar Аgroimpeks" Republic of Uzbekistan, Tashkent st. Nukus 73; Gummi PO ZAO Food Ingredients Plant Nizhny Novgorod, Nizhny Novgorod region; Tav LLC Selo Komsomolskoye, Republic of Chuvashia; BioResurs LLC Cheboksary, Republic of Chuvashia.

In particular, the company "Alifar Agroimpeks" substantiates the chemical, mineral and vitamin composition.

Auxiliary raw materials.

Pamtoka (dextrin maltose, maltodextrin) is a product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. Formed as a by-product during the production of sugar and starch. There are two main types of molasses - white molasses (starch, from corn, potato and other starch), and molasses, black molasses (beet-sugar).

In its pure form, starch syrup has no color. Its consistency is similar to young liquid honey. Chemical composition:

· dextrin - from 0% to 70%

· glucose - from 0% to 50%

maltose - from 19% to 85%

Often, molasses refers to various sugar-containing syrups, including dark molasses (molasses) and light molasses (Golden syrup), a type of invert sugar, as well as types of starch syrup such as glucose syrup, maltose syrup, starch syrup and corn syrup. In everyday understanding, molasses can mean different types of syrups, not necessarily obtained as a result of starch hydrolysis.

Vegetable oils (vegetable fats) are fats extracted from various parts of plants and consisting mainly (95-97%) of triglycerides of higher fatty acids.

The main source of vegetable oils are various oilseeds. The most common vegetable oils are sunflower, olive, cocoa oil, rapeseed, flaxseed, etc. Palm oil has recently become popular, the harm and benefits of which are discussed on this page below, under the appropriate heading.

Like animals, plants store fats in order to store some energy for future purposes. The difference is that an animal usually does this for itself (anticipating a period of malnutrition), while a plant does it for future generations. Those. In order for the future generation to survive, the parent plant accumulates and transfers energy to the embryo, including in the form of fat. Based on this, it is not difficult to assume that the bulk of the fat in plant material will be found mainly in the seeds or fruits.

Oils are obtained from plant material by pressing (the liquid part of the plant material flows out under pressure, after which it is collected) or by extraction with organic solvents or liquefied liquids. carbon dioxide(after extraction, the extractant is distilled off, and the remaining vegetable oil is collected). After this, the vegetable oil is subjected to purification, or, in other words, refining.

An important aspect of the production of vegetable oils for the consumer is such a stage as deodorization (literally means odor removal: des - “removal”, odor - “smell”). During this stage, vegetable oils are purified from substances that give it flavor.

Thus, if a vegetable oil is “refined, deodorized, cold pressed”, then this means that the oil has been pressed at a reduced temperature (done to separate from the high melting point fraction of vegetable fat), after which it has been purified, resulting in in which it became transparent (without suspended substances) and practically odorless.

The fatty acid composition of plant fats varies depending on the type of plant.

The main difference between vegetable fat and animal fat is the higher content of unsaturated fatty acids (primarily oleic and linoleic). Thus, in sunflower oil the content of unsaturated fatty acids is more than 70%. Among the unsaturated fatty acids, the most important essential fatty acids (vitamin F), such as linoleic (omega-6) and linolenic (omega-3) acids (omega-9 acids, for example, oleic) are also isolated.

These fatty acids, unlike animal fats, cannot be formed in the human body as a result of certain chemical metabolic reactions, but are essential for the normal functioning of the cardiovascular system, as well as for the regulation of inflammation in the body. Thus, these acids must enter the body with food. All vegetable oils are rich in them to one degree or another. However, the most valuable sources of these acids are vegetable fats such as wheat germ oil, flaxseed, camelina, mustard and soybean oil, and walnut oil.

Another positive aspect of vegetable oils is the almost complete absence of cholesterol (this is true of any vegetable oil, not just those whose label says “0% cholesterol!”). So replacing animal fats with vegetable oils to some extent helps reduce cholesterol in human blood, thereby providing an additional preventive effect for the cardiovascular system.

It should be noted that non-traditional fats, such as palm oil, often used in the food industry, have recently become the subject of sharp criticism due to their “danger” to human health. This is wrong. The harm of palm oil is often exaggerated. The problem with palm oil is that it contains more saturated fatty acids than other vegetable oils and therefore is not an important source of unsaturated fatty acids. That is, palm oil is not harmful in the literal sense of the word, it is just biologically less valuable than, for example, olive oil. But it also has positive qualities - for example, the oil becomes rancid as a result of the oxidation of unsaturated fatty acids by atmospheric oxygen. If there are no or few of them in fat, then there is practically nothing to oxidize. This property is often used in the confectionery industry to increase shelf life. Relatively speaking, palm oil is a natural analogue of margarine. As you know, margarine is a hydrogenated vegetable fat (from unsaturated to saturated), and palm oil is naturally saturated. It also resembles margarine in appearance.

On the other hand, there are problems with the quality of palm oil itself. Thus, a situation often occurs when non-edible (industrial) palm oil is imported into the country. This allows you to save on customs duties, in addition, it is cheaper in itself. It is assumed that this oil will be further processed and brought to food grade. But some unscrupulous manufacturers do not bother with this and use it as is. One can only guess what harm will come from such palm oil. On the label of food products containing such oil, they most often write simply “vegetable fat” or “confectionery fat”, without an exact indication of the source plant.

This is not to say that this is typical not only for palm oil - culture food production in our country it is still quite low, and similar phenomena are typical for many components of food products.

Trans fats are a type of unsaturated fat that is in the trans configuration, that is, having hydrocarbon substituents located on opposite sides of the carbon-carbon double bond (the so-called trans configuration). Hydrogenated fats are obtained by hydrogenation

Trans fatty acid isomers can be natural or artificially created. Natural trans fats are formed as a result of the activity of bacteria in the multichamber stomach of ruminants and are stored in meat and dairy products in an amount of 5-8%. Artificial trans isomers are formed during the industrial hardening (hydrogenation) of liquid oils.

In the 1990s, a number of publications appeared indirectly indicating an increase in the risk of cardiovascular diseases (CVD) from the consumption of trans isomers of fatty acids (in particular, 20 thousand deaths were reported annually in the United States from the consumption of trans fats), which provoked debates surrounding this issue in academic circles.

Recent studies have confirmed a positive correlation between the consumption of trans fatty acids and LDL concentrations and the risk of coronary artery disease. The World Health Organization and world experts recommend that the population reduce their consumption of trans fats. A simple measure of reducing trans fat intake to 1% of total body energy expenditure would prevent 11,000 heart attacks and 7,000 deaths in England alone each year.

There are thousands of different isomers of fatty acids and their isolated effect on the body is more or less known only for individual isomers. Some of them have beneficial effects, such as rumenic acid, which is an isomer of linoleic acid and is present in milk fat. The main trans isomer of milk and beef fat, vaccenic acid, can be converted into rumenic acid in the human body.

There is also evidence linking trans fats to cancer, diabetes, liver disease, depression and Alzheimer's disease.

According to WHO recommendations, the human body should receive no more than 1% of its daily total energy intake from trans fats (about 2-3 grams of trans fats). In 2009, the WHO revised this recommendation and recommended the complete removal of industrial trans fats from food. WHO experts note that the question of whether natural trans fats need to be rationed remains open due to the small number of clinical data. The composition of natural trans fats differs from industrial ones.

In many countries, industrial trans fats are either banned or severely limited. In Russia there is currently no standard for trans fats in food products. According to the Technical Regulations for fat and oil products (TR TS 024/2011) [since 2015, the norm for the content of trans isomers in fat and oil products should not exceed 8% (for hard margarines no more than 20%), and since 2018 - 2%. After the adoption of the Technical Regulations of the Customs Union, the effect of national GOSTs (such as GOST 52100-2003 on the content of trans-isomers in spreads) is not mandatory and is advisory in nature.

Table 1.1 - Contents of trans isomers in various fats.

Thus, considering the methods of obtaining raw materials for the production of muesli bars, we can conclude that the currently used raw materials cannot be recognized as intended for a healthy diet.

1.3 Technology for the production of muesli bars

consumer snack muesli bar

The method for producing Muesli bars involves the preparation of invert syrup, the preparation of the main syrup-bundle from invert syrup, molasses and honey with the addition of the moisture-retaining additive glycerin, the introduction of syrup into a pre-prepared mixture of dry recipe components, the preparation of candy mass, molding of products and packaging.

Invert syrup is prepared in an open digester by inverting sucrose in the presence citric acid, while the mass fraction of syrup solids is 75-80%. The resulting invert syrup is part of the main syrup, which binds all the recipe components into a single candy mass. The main syrup is obtained by boiling the recipe mixture in a digester with a steam jacket.

The main binder syrup is also prepared on the basis of fructose with the addition of gum arabic (Acacia gum), citric acid and the food additive sodium carboxymethylcellulose. The syrup is prepared in two stages, in the first of which a mixture of fructose and water is boiled in the presence of citric acid, and in the second, 100% natural soluble dietary fiber - gum arabic - in the form of an aqueous solution and sodium carboxymethylcellulose are added to the resulting syrup.

Preparation of a mixture of dry ingredients involves mixing oat flakes, extruded product, dried pineapples, raisins, orange zest, chocolate icing, and nuts.

The candy mass is prepared in a batch mixer by mixing syrup and dry ingredients, with the proportion of syrup being 40-70%. Before mixing, flavoring additives are added to the syrup. The products are formed by rolling out the candy mass into a layer and then cutting it with circular knives in two opposite directions.

The method is carried out as follows.

First, the main and auxiliary raw materials are prepared by inspection, during which foreign impurities and inclusions are separated. Next, the raw materials are dosed to the appropriate stages of production. Then the invert syrup is prepared in an open digester with a steam jacket, into which water and sugar are added, citric acid is added and inversion is carried out at a temperature of 90°C for at least 30 minutes. The mass fraction of dry substances in invert syrup is 75-80%. Invert syrup is dosed into a digester to cook the main syrup, which also contains molasses, honey and glycerin as a moisture-retaining additive. The main syrup included in fructose Muesli bars is prepared in two stages. At the first stage, fructose is boiled with water and citric acid in a digester, and at the second stage gum arabic and the food additive sodium carboxymethylcellulose are added.

Then the candy mass is prepared by mixing the binder syrup and pre-prepared dry recipe components in a batch mixer type MB-60 for no more than 4 minutes. Before adding the syrup, flavoring substances are added to it.

This technology is patented by Rospatent. There are other ways. The closest in terms of the achieved result to the claimed one is a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding of the grain part, mixing it to obtain the target product with flavoring additives, which contain seeds, a sweetener and dried fruit and berry components in the ratio by weight with an accuracy of ±5%: expanded rice 165, expanded wheat 165, corn flakes 85, raisins 85, roasted peanuts 85, sunflower seeds 85, flax seeds 85, sesame seeds 85, fructose 40, replaceable part 120 (RU 2000121954 A, A 23 L 1/164).

There is also a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding in the form of a grain part to obtain a final product with flavoring additives, in which the grain flakes are at least partially fried in honey before mixing. Seeds, dried fruits, dried vegetables, nuts, stone fruit kernels, candied fruits, freeze-dried juices (RU 2000122645 A, A 23 L 1/164) are used as flavoring additives.

A honey-based product is also known, including nuts and honey, which contains dried fruits, berries and citrus fruits. As dried fruits and berries, its composition includes dried apricots (dried apricots), dried plums (prunes) and dried grapes (raisins, sultanas), and as fruits of citrus plants - lemons, grapefruits in the following ratio of components, wt.%: honey 37-60, nuts 8-12, dried apricots 8-12, prunes 8-12, raisins 8-12, lemons and/or grapefruit 8-15 (RU 98115365 A, A 23 L 1/08).

But for the most part, the recipe and technology of muesli bars depends on the equipment and the parameters set on this equipment.

Currently, semi-automatic and automatic lines are used for the production of muesli bars. The composition of the semi-automatic line is shown in Figures 1.3, 1.4, 1.5 and 1.6

Automatic line

Line composition:

1. Equipment for preparing confectionery masses: a reservoir for dissolving sugar, a pump for syrup, a storage tank, a pump for feeding syrup;

2. Forming equipment: cereal screw conveying machine, chopped nut feeding device, twin screw continuous mixer, oil feeding device, pressing device, conveyor table cooling system, flat balancer, tunnel cooler, cross cutting device, bar distribution conveyor, bar cutting device,

3. Conveyor

4. Packing machine

Figure 1.7 - Automatic line for the production of muesli bars

2. Development of a research plan

2.1 Study design

2.2 Goals and objectives of the study

The purpose of the research: analysis of the quality characteristics of snack products intended for fast and healthy nutrition.

Research objectives:

Identification of food nutrients by the test method and assessment of consumer properties by the preference method of muesli bars.

Analysis of the nutritional and biological value of muesli bars intended for a healthy diet;

Identification of compliance of the benefits declared by manufacturers with the expectations of consumers.

2.3 Objects and methods of research

To assess the consumer properties of muesli bars from different manufacturers, a profile method for assessing sensory indicators was used.

For an objective assessment, descriptors were developed that show the main features of the product and characterize technological methods that affect the safety of food and biologically active substances.

The following evaluation sequence was chosen. First of all, descriptors characterizing the aroma were assessed (correspondence of the aroma bouquet to the main declared ingredients, aroma richness, possibility of identification), the next stage of evaluation was descriptors characterizing taste and flavor (possibility of identifying the main declared ingredients, sweetness, fullness of taste, i.e. shows the absence of predominance one prevailing taste over the others) and texture indicators (chewability, plasticity) were assessed based on the overall sensations.

The choice of this type of descriptors was determined by the purpose of the study: to monitor the safety of the main ingredients of products intended for a healthy diet in the production process. Selected descriptors, by evaluating which one can judge changes in the native properties of products. A descriptor such as the ability to identify taste or aroma indicates a gentle processing regime, the preservation of substances responsible for aroma or taste; any deviations in this indicator indicate changes that have occurred with the product during its life cycle.

Fat was separated from the finished product using the extraction-weight method according to the industry method GOST 54053-2010. "Methods of determination mass fraction fat."

3. Analysis of the quality characteristics of snack products intended for a healthy diet

An analysis of the research objects was carried out according to composition (Table 3.1), technological methods for preparing raw materials and sensory properties of products.

Table 3.1 - Analysis of research objects by composition

From Table 3.1, most of the products under consideration are multicomponent mixtures, therefore it is necessary to identify which of the ingredients and how they can interact, and what changes undergo during storage and sale.

Fruits, nuts, and cereals included in the product are traditionally considered healthy food products. At the same time, to obtain a combined product such as a muesli bar, careful preparation of all ingredients is necessary to preserve useful properties.

It is known that many fruits and berries contain biologically active substances of phenolic nature - bioflavonoids. Bioflavonoids exhibit strong antioxidant, antimutagenic and oncoprotective properties. The nature and magnitude of these properties depends on their structure.

Analyzing the generalized technological scheme, it should be noted that fruit raw materials enter the production of bars in the form of dried fruits and candied fruits. Fruits are mainly dried using convective drying or solar drying (drying). In this technological process, most water-soluble vitamins and other useful substances are lost.

Candied fruits are subjected to intensive multi-stage hydrothermal treatment in fructose or glucose-fructose syrups and subsequent drying. This technological process also does not allow preserving the native properties of the product.

Some bar technologies use concentrated juices. When juice is obtained from fruits and vegetables, highly water-soluble substances such as sugars, acids, pectins, ascorbic acid, B vitamins, minerals (potassium in full, magnesium, calcium and phosphorus - partially), and phenolic compounds are transferred into its composition. Enzymatic and heat treatment of juices during production leads to changes and even loss of beneficial nutrients. Only use gentle processing methods ( modern methods pressing, diffusion technology, gentle concentration conditions) allows for maximum preservation of the components of juice products. Concentrated juice produced by physically removing part of the water content from straight-pressed juice in order to increase the soluble solids content to at least twice that of the original straight-pressed juice. In the production of concentrated juice, the process of extracting dry substances from crushed fruits and (or) vegetables of the same batch from which the juice was previously separated can be applied, using drinking water provided that the product of this extraction is added to the original juice before the concentration stage within one in-line technological process. Concentrated natural flavor-forming substances produced from the juice of the same name or from fruits or vegetables of the same name can be added to concentrated juice

It is accepted that concentrated juice according to GOST R 51398-99 meets all the characteristics and requirements that are reflected in the definition general term"juice". The only difference is the reduced proportion of water, some of which was removed when the juice was concentrated. It should be especially noted that between concentrated juice, juice obtained from it by restoring the proportion of water removed during concentration, and juice prepared for retail sales(sales to the final consumer) without the use of concentration and subsequent recovery technology (the so-called “directly pressed juice”), the standard does not establish differences in quality. Unfortunately, there are currently counterfeit juice products on the Russian market, the quality of which conflicts with the requirements and indicators established in regulatory documents. At the same time, loss of vitamins is inevitable already at the stage of grinding raw materials and pressing; therefore, the concentrated product cannot be identical in vitamin composition and pectin composition to natural fruits and vegetables.

Muesli is an extruded product obtained through a continuous process of exposure to pressure (high or low depending on the method) and temperature for a minimum exposure time. It is believed that the extruded product is well prepared for digestion in the gastrointestinal tract while retaining all its beneficial properties.

At the same time, there is no data on the antagonism or synergism of nutrients included in the components of raw materials and changing in the technological process.

Nuts are least susceptible to any changes, however, the lipid component they contain may be involved in an oxidative reaction during storage.

Analysis of accompanying ingredients shows that many products use vegetable confectionery fat or sunflower oil as a binding component. According to scientific research, confectionery fats are one of the main sources of trans isomers in the diet. Modern research indicates the active influence of trans isomers on the body of animals (in an experiment conducted on experimental animals). A fairly strong negative effect of trans-isomers on the animal body is noted under conditions of normal provision of the body with essential linoleic acid, even with a relatively low concentration of trans-isomers in the fat part of the diet. A negative effect on the gastrointestinal tract was noted ( digestive system), hematopoietic organs and blood vessels.

Choice sunflower oil as a fat component of muesli bars, the manufacturer explains that they are a source of polyunsaturated fatty acids. However, there are many vegetable oils that are much richer in fatty acid composition compared to sunflower oil. The validity of introducing vegetable oils into the formulation as a source of polyunsaturated fatty acids is questionable, because the likelihood of oxidative processes during the technological process of the bars, storage and sales period is high.

Starch syrup is a product of incomplete hydrolysis of starch. Molasses consists of dextrin, glucose and maltose. In fact, these are hidden sugars that are unpopular with healthy eating enthusiasts. This is confirmed by the fact that the composition contains fructose, as a product that can also be consumed by diabetics. Fructose has a special pathway for conversion into glycogen in the liver. It does not require insulin, so fructose can be consumed by people suffering from diabetes mellitus, and the transformation of dextrins is already more problematic.

Some research objects contain soy flour. In this case, the question arises about the possible consumption of hidden genetically modified products.

Based on the above, it can be argued that the quality of the raw materials of muesli bars is a critical point in their production.

Considering the technology of forming bars itself, the following critical points can be noted:

The composition includes structure-forming agents (soy flour, molasses, starch, vegetable fat), with the help of which cohesive properties are increased and a plastic mass is formed;

Technological preparation methods that are necessary for production.

It is the processing methods, the stepwise processing of raw materials in the technological flow that leads to a change in native properties. The danger is that the substances listed above, interacting with each other, form lipid-carbohydrate, lipid-protein complexes, often under the influence of heat treatment. The formation of such complexes is accompanied by the reaction of hydrolysis and oxidation of the fat component, which reduces the biological value and effectiveness, and the use of confectionery fat generally calls into question the usefulness of this type of product for human health, and especially children.

Analysis of the nutritional value declared by the manufacturer is presented in Figure 3.1 and Table 3.1

Figure 3.1 - Nutritional value of muesli bars

From the table and figure it can be seen that the nutritional value of bars of different types and different manufacturers is approximately at the same level, so the amount of proteins varies from 5.4 to 7.8 g per 100 g of product. Fluctuations in fats and carbohydrates are more significant: from 4.3 to 16.7 (for fats), from 53 to 77 (for carbohydrates) g per 100 g of product. The amount of protein is explained only by the main ingredients included in the product, it should be noted that they are all of plant origin.

The amount of fats and carbohydrates varies greatly due to the amount of auxiliary ingredients such as vegetable fats, molasses, maltodextrin.

The energy value of the bars is quite high (Table 3.1 and Figure 3.2)

Figure 3.2 - Energy value of muesli bars

The minimum energy value is 335 Kcal per 100 g of product, the maximum is 410.2 Kcal. This is a fairly high calorie content for healthy food products.

For the test method, the following evaluation sequence is selected: compliance appearance information on the label, identification of ingredients by smell, taste, texture. The research samples were 2 groups of muesli bars: with apple flavor (1 sample - apple muesli manufacturer Peko bakery, 2 sample - GO musli manufacturer USOVSKO FOOD a.s., 3 sample - apple muesli bar with flax seed manufacturer Peko bakery ), with blueberry flavor (4th sample - Vitalad blueberry berries and cereals, manufacturer "Linfas Food Processing Plant", 5th sample - blueberry muesli bar with lutein, manufacturer "LEOVIT Nutrio" LLC, 6th sample - Matti blueberry muesli bar and yogurt manufacturer "TOP HILL TRADING").

Similar documents

Muesli "Be healthy", product description. Main suppliers of raw materials. Market analysis. Basic marketing strategy. Production plan analysis. Calendar, organizational and financial plan enterprise JSC "Amalia". Enterprise risk assessment.

business plan, added 05/13/2010


Requirements for the quality of muesli. Competition in sales markets. Quality of raw materials and packaging design. Production capacity enterprises and technology for the production of breakfast cereals. Risk assessment and insurance. Use of modern production technologies.

business plan, added 02/22/2013


Development of an operational program for the promotion of snack products (kozinaki), based on a comprehensive analysis of the regional market. Marketing department tools and evaluation of its effectiveness. Identification of consumer preferences for snack products.

thesis, added 10/26/2013


Studying the history of the enterprise, its positioning in the market, data on main customers and market shares. Sales analysis and compilation on its basis of an assortment matrix for chain stores. Review of leaders in the Russian frozen food market.

practice report, added 09/17/2011


Description of the consumer properties of sour cream and analysis of its position as a product in the consumer market of dairy products in the city of Neftekamsk. Segmentation of buyers in the dairy market and positioning of sour cream produced by Honest Farmer LLC.

course work, added 05/30/2014


Analysis of quality indicators of cosmetic products. Classification of cosmetics. Product range. Consumer properties of perfumery and cosmetic products. Product quality and safety control. The future of professional cosmetics.

course work, added 11/26/2012


The history of the origin of chocolate, the Mayan civilization as the discoverer of cocoa. The process of its preparation and some properties. The main raw materials for the production of chocolate and cocoa powder, its classification and quality. Quality and storage finished products.

abstract, added 05/13/2009


The role of indoor plants in human life. Classification and assortment ornamental plants, requirements for their quality and consumer properties. Marketing research demand for indoor plants in Novosibirsk, formation of their assortment.

course work, added 06/24/2015


Models of buyer behavior in the consumer market. Main characteristics of cookware buyers. Positioning in the consumer market. Development of a marketing mix, methods for assessing the effectiveness of a marketing program for product sales.

course work, added 01/16/2015


The essence of product positioning on the market. Types of positioning and identification of potential competitive advantages. Selection and implementation of positioning strategy. Features of brands. Use of product features or consumer benefits.

Owners of patent RU 2270581:

The production method in one of the variants involves the preparation of invert syrup, the preparation of the main syrup-bundle from invert syrup, molasses and honey with the addition of a moisture-retaining additive - glycerin. In another embodiment, the main binder syrup is prepared on the basis of fructose with the addition of gum arabic, citric acid and sodium carboxymethylcellulose. The syrup is prepared in two stages, in the first of which a mixture of fructose and water is boiled in the presence of citric acid, and in the second, gum arabic and sodium carboxymethylcellulose are added to the resulting syrup. A mixture of dry ingredients is prepared from oat flakes, an extruded product, dried pineapples, orange zest, raisins, chocolate icing, and nuts. The syrup is added to the mixture of dry recipe ingredients, the candy mass is prepared, and the products are shaped and packaged. Variants of the composition of the bars are characterized by certain components. The invention makes it possible to obtain a product with a wide range of useful properties and a long shelf life. 4 n. and 12 salary files, 2 tables.

The invention relates to the food industry, in particular to the confectionery, and can be used for the preparation of sugary confectionery products, namely for the production of nutritious Muesli bars.

The closest in terms of the achieved result to the claimed one is a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding of the grain part, mixing it to obtain the target product with flavoring additives, which contain seeds, a sweetener and dried fruit and berry components in the ratio by weight with an accuracy of ±5%: expanded rice 165, expanded wheat 165, corn flakes 85, raisins 85, roasted peanuts 85, sunflower seeds 85, flax seeds 85, sesame seeds 85, fructose 40, replaceable part 120 (RU 2000121954 A, A 23 L 1/164).

There is also a method for producing a grain-based dry nutritional mixture, which involves heat treatment and molding in the form of a grain part to obtain a final product with flavoring additives, in which the grain flakes are at least partially fried in honey before mixing. Seeds, dried fruits, dried vegetables, nuts, stone fruit kernels, candied fruits, freeze-dried juices (RU 2000122645 A, A 23 L 1/164) are used as flavoring additives.

A honey-based product is also known, including nuts and honey, which contains dried fruits, berries and citrus fruits. As dried fruits and berries, its composition includes dried apricots (dried apricots), dried plums (prunes) and dried grapes (raisins, sultanas), and as fruits of citrus plants - lemons, grapefruits in the following ratio of components, wt.%: honey 37-60, nuts 8-12, dried apricots 8-12, prunes 8-12, raisins 8-12, lemons and/or grapefruit 8-15 (RU 98115365 A, A 23 L 1/08).

The claimed invention is aimed at creating a method for producing a small-piece product that expands the range of confectionery products with improved quality indicators and high nutritional properties.

The method for producing Muesli bars involves the preparation of invert syrup, the preparation of the main syrup-bundle from invert syrup, molasses and honey with the addition of the moisture-retaining additive glycerin, the introduction of syrup into a pre-prepared mixture of dry recipe components, the preparation of candy mass, molding of products and packaging.

Invert syrup is prepared in an open digester by inverting sucrose in the presence of citric acid, while the mass fraction of syrup solids is 75-80%. The resulting invert syrup is part of the main syrup, which binds all the recipe components into a single candy mass. The main syrup is obtained by boiling the recipe mixture in a digester with a steam jacket.

The main binder syrup is also prepared on the basis of fructose with the addition of gum arabic (Acacia gum), citric acid and the food additive sodium carboxymethylcellulose. The syrup is prepared in two stages, in the first of which a mixture of fructose and water is boiled in the presence of citric acid, and in the second, 100% natural soluble dietary fiber - gum arabic - in the form of an aqueous solution and sodium carboxymethylcellulose are added to the resulting syrup.

Preparation of a mixture of dry ingredients involves mixing oat flakes, extruded product, dried pineapples, raisins, orange zest, chocolate icing, and nuts.

The candy mass is prepared in a batch mixer by mixing syrup and dry ingredients, with the proportion of syrup being 40-70%. Before mixing, flavoring additives are added to the syrup. The products are formed by rolling out the candy mass into a layer and then cutting it with circular knives in two opposite directions.

The method is carried out as follows.

First, the main and auxiliary raw materials are prepared by inspection, during which foreign impurities and inclusions are separated. Next, the raw materials are dosed to the appropriate stages of production. Then the invert syrup is prepared in an open digester with a steam jacket, into which water and sugar are added, citric acid is added and inversion is carried out at a temperature of 90°C for at least 30 minutes. The mass fraction of dry substances in invert syrup is 75-80%. Invert syrup is dosed into a digester to cook the main syrup, which also contains molasses, honey and glycerin as a moisture-retaining additive. The main syrup included in fructose Muesli bars is prepared in two stages. At the first stage, fructose is boiled with water and citric acid in a digester, and at the second stage gum arabic and the food additive sodium carboxymethylcellulose are added.

Then the candy mass is prepared by mixing the binder syrup and pre-prepared dry recipe components in a batch mixer type MB-60 for no more than 4 minutes. Before adding the syrup, flavoring substances are added to it.

Specific examples of the method

The raw materials specified in the recipe are prepared according to the above description.

The sequence of description of the process of preparing the bars, as well as the stages, are also described above. In this case, the syrup-bundle is prepared on the basis of invert syrup. Mixing the syrup and dry recipe components is carried out in a batch mixer type MB-60 for no more than 4 minutes. The resulting candy mass is rolled into a layer and cut with circular knives in two opposite directions. Molded products are packaged in film.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

Carry out similarly to example 1.

The quantitative selection of raw material components is presented in Table 1.

The raw materials specified in the recipe are prepared according to the above description.

The sequence of description of the process of preparing the bars, as well as the stages, are also described above. In this case, the syrup-bundle is prepared on the basis of fructose in two stages. In the first stage, a mixture of fructose and water is boiled in the presence of citric acid in a digester with a steam jacket. Then gum arabic in the form of an aqueous solution and sodium carboxymethylcellulose are added to the resulting syrup. Mixing of the binder syrup and dry ingredients is carried out in a batch mixer type MB-60 for no more than 4 minutes. The candy mass is rolled into a layer and cut with circular knives in two opposite directions. Molded products are packaged in film.

The quantitative selection of raw material components is presented in Table 2.

Carry out similarly to example 7.

The quantitative selection of raw material components is presented in Table 2.

Example 10.

Carry out similarly to example 7.

The quantitative selection of raw material components is presented in Table 2.

Example 11.

Carry out similarly to example 7.

The quantitative selection of raw material components is presented in Table 2.

The choice of just such methods for preparing Muesli bars and raw materials, both in terms of quantitative composition and type, makes it possible to obtain products with a wide range of useful properties. Due to the presence of oat flakes, dried pineapples, raisins, orange peel, 100% natural soluble dietary fiber - gum arabic, Muesli bars are a necessary addition to the human diet as a source of dietary fiber, vitamins (B 1, B 2, B 6, PP, E) and minerals (potassium, phosphorus, iron, sodium, calcium). The introduction of glycerin (for bars with invert syrup) and sodium carboxymethylcellulose (for bars with fructose) into the moisture-retaining food additives allows you to obtain a product with a long shelf life - up to 12 months.

1. Composition for the production of Muesli bars, containing dry recipe ingredients, namely oat flakes, extruded product, dried pineapples, orange zest, raisins, nuts, chocolate glaze, and syrup prepared on the basis of invert syrup, which also includes molasses and honey with the addition of a moisture-retaining additive - glycerin.

2. The composition according to claim 1, characterized in that the syrup based on invert syrup contains glycerin in an amount of 0.3-1.5% of the total weight of the product.

3. Composition according to claim 1, characterized in that the basis of the dry mixture is oat flakes in an amount of 18.1-34.7% of the total weight of the product.

4. The composition according to claim 1, characterized in that dried pineapples are used as a fruit additive in an amount of 7.7-23.5% of the total weight of the product.

5. The composition according to claim 1, characterized in that rice is added as an extruded product in an amount of 8.9-19.7% of the total weight of the product.

6. Composition for the production of Muesli bars, containing dry recipe components, namely oat flakes, extruded product, dried pineapples, raisins, nuts, and syrup prepared on the basis of fructose, which also includes natural soluble dietary fiber - gum arabic and sodium carboxymethylcellulose.

7. The composition according to claim 6, characterized in that gum arabic is added to the fructose syrup in an amount of 8.1-12.8% of the total weight of the product.

8. The composition according to claim 6, characterized in that a food additive is added to the fructose syrup - sodium carboxymethylcellulose in an amount of 0.3-0.7% of the total weight of the product.

9. Composition according to claim 6, characterized in that the basis of the dry mixture is oat flakes in an amount of 26.4-37.0% of the total weight of the product.

10. Composition according to claim 6, characterized in that dried pineapples are used as a fruit additive in an amount of 9.7-15.8% of the total weight of the product.

11. The composition according to claim 6, characterized in that rice is added as an extruded product in an amount of 7.0-14.5% of the total weight of the product.

12. A method for the production of Muesli bars, involving the preparation of invert syrup from sugar, water and citric acid by performing inversion and subsequent boiling in a digester with a steam jacket to a mass fraction of dry substances of 75-80%, preparing a binder syrup from invert syrup, molasses and honey with the addition of glycerin, obtaining candy mass by mixing syrup and dry recipe components in a batch mixer type MB-60 for no more than 4 minutes, molding products by rolling into a layer and then cutting with circular knives, packaging in film.

13. The method according to claim 12, characterized in that glycerin is added to the syrup immediately before adding it to the dry recipe mixture, having previously mixed it with flavoring and aromatic substances.

14. The method according to claim 12, characterized in that the chocolate glaze is added in the form of solid droplets directly to the dry recipe mixture before adding the syrup.

15. A method for the production of Muesli bars, involving the preparation of a binder syrup based on fructose, water and citric acid by boiling in a boiler with a steam jacket to a mass fraction of dry substances of 75-80%, followed by the addition of gum arabic and sodium carboxymethylcellulose, obtaining candy mass by mixing syrup and dry recipe components in a batch mixer type MB-60 for no more than 4 minutes, molding the products by rolling into a layer and then cutting with disk knives, packaging in film.

16. The method according to claim 15, characterized in that before adding gum arabic to the syrup, it is dissolved in water preheated to 50°C.

Similar patents: // 2254028

The invention relates to the food industry and can be used for the production of new types of dietary products with increased sorption capacity for heavy metal ions.

The invention relates to the field of food industry, in particular to the confectionery, and can be used for the preparation of sugary confectionery products, namely for the production of nutritious Muesli bars

Fruit bars are bars made from dried fruits. The basis of the bars is apricot or prune with the addition of other natural fruits, such as raisins, pears, cherries, raspberries, black currants, cranberries, etc. You can not add sugar to the bars, but use fructose to adjust the sweetness. The bars do not contain preservatives, and their shelf life is increased due to the low moisture content and hermetically sealed packaging.

Recipe for sea buckthorn bars

The line for the production of fruit bars consists of equipment of the required capacity, located in production workshop according to the technological process.

It is possible to produce fruit bars using two technologies: “dry” and “wet”.

With the “dry” technology, fruit bars are formed from a heated mass with a moisture content of 12...14 percent. After molding, the bars are cooled and dried a little on fans, and after that they are immediately cut and packaged.

With “wet” technology, fruit bars are formed from a mass with a moisture content of 24...28 percent onto mesh sheets. After molding, the bars are dried to a moisture content of 12...14 percent in convection or vacuum ovens. And only after drying do they go for cutting and packaging.

The process of producing bars using “dry” technology includes the following main operations:

3. Grinding the fruit mass in an industrial meat grinder;

4. Mixing the fruit mass with sugar in a digester with a reinforced stirrer at a temperature of 110...120 degrees while adding other inclusions - coconut flakes, pieces of apples, various berries, etc. At the same time, preservatives, flavor enhancers and other ingredients are added. The moisture content of the resulting mass should be 12...14 percent;

5. Cooling of the resulting fruit mass to a temperature of 40...60 degrees and depositing onto sheets 500 mm wide on a molding machine “Formovatel ST” in the form of continuous strips along the length of the sheet;

6. Cooling of the deposited mass on the sheets until room temperature and drying with fans until a crust forms;

7. Cutting strips on a guillotine cutting machine of a certain length;

8. Packing bars on a horizontal packaging machine.

The minimum list of equipment for completing a line for the production of candy bars using “dry” technology is given in the table. This line is designed to produce fruit bars weighing from 15 to 70 grams (not glazed). The cost of equipment in the minimum configuration for 2016 is 3.3...3.8 million rubles.

The above manual technology can be further upgraded as follows:

installation of an automatic washing machine;

depositing continuous strips onto a conveyor belt, followed by cooling and drying on a spiral conveyor;

automatic cutting of bars to the required size using a guillotine cutting machine.

The area of ​​premises for this manual production using “dry” technology should be about 200 square meters. meters.

Required electrical power is about 30 kW, cold and hot water consumption per technological processes- 3 cu. m per day. The number of production personnel is 6...8 people.

The process of producing bars using “wet” technology includes the following main operations:

1. Washing and processing of raw materials, removal of seeds and other foreign matter;

2. Weigh ingredients according to recipe;

3. Grinding and mixing of raw materials;

4. Forming using the "MT Former" machine into mesh sheets;

5. Drying in ovens to a humidity of 12...14 percent;

6. Cutting bars by weight;

7. Packing in film and then placing in boxes.

The main list of equipment for completing a line for producing up to 50 tons of finished products per month with round-the-clock operation is given in the table. This line is designed to produce fruit bars weighing from 30 to 70 grams (not glazed).

The use of vacuum ovens can significantly reduce the drying temperature of fruit bars, so they retain all useful vitamins and microelements. It is possible to dry the bars even at temperatures below 40 degrees, which allows you to preserve all active enzymes in the bars.

Based on average wholesale prices for fruit bars, the average monthly turnover of this production will amount to up to 50 million rubles. Estimated production profitability is from 40 to 80%.

The area of ​​premises for this production (up to 50 tons/month) must be at least 1000 square meters. meters:

1. Production premises - at least 340 square meters. m;

2. Warehouse for raw materials and finished products - at least 320 sq. m;

3. Auxiliary premises - at least 280 sq. m. m;

4. Office space - from 60 sq. m.

The required electrical power is 250 kW, the consumption of cold and hot water for technological processes is 5 cubic meters. m per day. The number of production personnel is 20 people.

The production and delivery time for line equipment is from 4 to 6 months (excluding installation).

The above configuration of the line will allow, if necessary, to increase its productivity to 100 tons/month. To do this, it will be necessary to purchase some additional equipment, increase production and warehouse space by 30% and increase electrical power to 450 kW.

The cost of equipment for a line with a productivity of up to 50 tons/month is 25 million rubles, with a productivity of up to 100 tons/month - 39 million rubles for 2014. It is possible to complete the line of any capacity according to the Customer's specifications.

Additional services:

1. Development of a workshop plan and compilation of a list of all necessary work to re-equip the premises based on the available space;

2. Assembly and installation of equipment (the figure shows the installation of equipment in Novosibirsk);

3. Electrical installation work on connecting line equipment;

4. Preparation of fruit mass according to one of the recipes and production of a test batch of products.

Today, food quality criteria are changing significantly in favor of their naturalness. Those products that do not contain synthetic additives, or, in extreme cases, have small amounts of them, are highly valued. Especially popular are those products that were made exclusively from fruits or vegetables. Among them is a new product - fruit bars, which are gradually replacing the more familiar, but less healthy refined chocolate bars.

Production of fruit muesli bars

Today, food quality criteria are changing significantly in favor of their naturalness. Those products that do not contain synthetic additives, or, in extreme cases, have small amounts of them, are highly valued. Especially popular are those products that were made exclusively from fruits or vegetables. Among them is a new product - fruit bars, which are gradually replacing the more familiar, but less healthy refined chocolate bars.

There are two main new popular technologies for making a fruit bar: “wet” and “dry”. The final taste of the product will largely depend on which of them was used in production.

Features of the production of “dry” fruit bars

Very promising is the production of tasty and nutritious fruit bars using “dry” technology, which consists of the following sequence of steps:

1. Thorough washing of raw materials, mainly represented by prunes and dried apricots.

2. Removal of large inedible inclusions - seeds and all kinds of debris that got into the fruit during assembly, storage, drying, and transportation.

3. Additional drying of raw materials.

4. Grinding until smooth in an industrial-type meat grinder.

5. Simultaneous cooking and mixing of the crushed mass with sugar, apple pieces, coconut flakes, berries and other additional ingredients. This stage is performed at a temperature of 110-120 degrees, and the final humidity of the product is 12-14%.

6. Cooling of raw materials to 40-60 degrees. After lowering the temperature, the mixture is placed in a molding machine of the “Former” type, thanks to which the fruit bars are “gently” molded into sheets 500 mm wide.

7. After molding (pressing), the bars are cooled to room temperature in the air, and are also dried by fans.

8. Cutting the bars to the required size is done on a special guillotine.

9. Each product is individually packaged using a special machine.

10. High-quality packaged products are placed in cardboard boxes.

This modern technology if necessary, can be modernized in several directions:

Mechanization of the washing stage by installing a washing device;

Replacing small plates by continuously placing strips on a spiral conveyor and then cooling them;

Automatic cutting of bars on a conveyor.

To date, the described innovative technology has already been successfully used by some manufacturers, who note quick payback costs for the purchase and installation of equipment.

How to organize your own production?

In order to organize a “dry” production line for fruit bars, a certain amount of cash investment will be required, consisting of the following categories (calculation made as of May 2016, dollar exchange rate - 66 rubles):

30-50 thousand rubles - an industrial-type meat grinder with a productivity of 200-300 kg/h;

150-270 thousand rubles - a 100-liter digester boiler, equipped with an oil jacket, as well as a reinforced stirrer;

1,550 thousand rubles – a “Former” machine for molding candy bars using “dry” technology;

1400-1700 thousand rubles – horizontal packaging machine;

50-100 thousand rubles – additional equipment (fans, sinks, sheets, carts).

The total cost of such a list of devices will be 3180-3670 thousand rubles.

Fruit bars - the main nuances of “wet” technology

The “wet” production technology is somewhat different. It includes the following steps.

1. Washing the fruit mixture (prunes and dried apricots, as well as a small amount of other ingredients).

2. Removal of large inclusions - seeds and various debris.

3. Grinding the finished mixture.

4. Mixing fruits together with the additional addition of various ingredients, such as apples, berries, flavorings, preservatives, etc.

5. The wet fruit mixture is sent to a molding machine, where it is placed on mesh sheets in long strips of the required width and height.

6. Placing the sheets on carts and then in a vacuum oven, where drying occurs at a temperature of 50-70 degrees.

7. Cutting fruit strips into pieces of a certain size.

8. Glazing of fruit bars, if required by the technological process.

9. Packaging of finished products in a special machine.

10. Packing products into cardboard boxes.

With a certain degree of convention, production lines can be divided into automated and automatic.

Automatic type has a clear performance framework. Such a line is capable of performing its work with minimal operator participation. The equipment independently weighs the raw materials, mixes them in the required proportions, etc. You can purchase such a set of devices from a very limited number of manufacturers. For example, in Germany it will cost at least 3-4 million euros.

represents separate devices that are placed in the required order. In this case, much more effort and time will be required from the employee. Such systems can be significantly improved, bringing them to the required degree of automation.

Calculation of cash costs for launching a line

1. The total price of a complete set of equipment for launching a new product - “wet” production of fruit bars, depends on a number of factors:

2. Desired line productivity and the possibility of increasing it in the future. For example, if the plans are to double productivity, then it would be rational to immediately buy a packaging machine of the appropriate power, since its price will be almost the same.

3. Product range. For example, having an enrobing machine will increase the overall cost of the line.

4. Country of origin of the equipment: For China, Russia and Italy, the price of, say, a packaging machine will differ several times.

The lowest productivity of the line is 50 kg/h, which is determined by the capabilities of one vacuum furnace. Increasing the number of furnaces will increase the speed of production.

You can also save on washing and sorting of raw materials. If you use manual labor for this stage of production, the cost of the line will be 7-10 million rubles. If you create a line with a productivity of 200-250 kg/h, then the equipment will cost 20-25 million rubles (prices are given taking into account the dollar exchange rate of 32 rubles).

If you decide to create your own production of fruit bars, then contact us and we will help in the following steps:

Development terms of reference for production line;

Preparation of production plan;

Providing devices for purchase;

Installation and startup of equipment, its testing;

Working out the production process with a technologist.

Do you want to start your own profitable business using innovative technologies? The production of fruit bars is a very promising area with a fairly low level of competition, which makes it possible to achieve quick positive results. This production of environmentally friendly products is especially relevant in the Krasnodar region, where it is not difficult to obtain raw materials. a lot of work, because this is where the issue of processing the harvested fruits and berries is always acute.