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Analysis of Waste-Free Processing of Dairy Raw Materials Implementation Issuesin Industrial Conditions 乳品原料无害化加工在工业条件下的实施问题分析
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278473
H. Deinychenko, Vasyl Huzenko, D. Dmytrevskyi, I. Zolotukhina, Оleksandr Omelchenko
Topicality. Today, the existing innovative developments of dairy food products have great opportunities for the wide implementation of various types and quality of dairy raw materials into production. After all, many inventions directly relate to technologies for the production of fermented milk products, bakery and confectionery products, beverages, health products, etc. This requires the use of a certain type of dairy raw materials. The problem is that there are many such products, and with the increase in the production capacity of food enterprises, there is a necessity to enlarge the number of implementations of the production of dairy products. Currently, in food industry, the number of such implementations which would provide our population with the necessary amount of scarce animal protein is insignificant. In addition, under such circumstances, people’s nutrition becomes too unbalanced, especially in the winter season. An equally important problem of new waste-free technologies implementation is a weak experimental base for creating new competitive equipment in laboratory conditions. The developed model of the process, equipment or the entire line will not have a sense without the implementation of cer tain investment contributions.The aim of this article is to reveal the main points, to choose the optimal solutions for the complex waste-free processing of dairy raw materials, and to avoid crisis situations, as well as to highlight the most precise directions in which the improvement of the general process itself should be carried out, to provide some explanations and suggestions for avoiding the main problems in the field of processing dairy raw materials.Research methods: analytical, standard generally accepted physical and chemical, as well as monographic, analysis and synthesis, classification.Results. An analysis of technological, technical and organizational issues is provided, the solution of which will allow the implementation of innovative solutions for waste-free processing of dairy raw materials in the conditions of food industry. The qualitative indicators of protein-carbohydrate dairy raw materials for further implementation in the production of dairy products are shown, and the needs of future production in another raw materials base are analyzed. Taking into account the seasonal distribution of usage in waste-free production of certain types of raw materials will ensure its reliable and stable operation with the simultaneous expansion of the final products range. A variant of technical equipment of the future zero-waste production for the processing of dairy raw materials and its maintenance is developed. A clear and well-considered choice of technology and equipment for modernization or creation of new lines of waste-free processing of dairy raw materials and means of its sanitary processing will allow to increase the competitiveness of final products and bring production to a modern level.Conclusions and discussion. A
主题性。如今,乳制品的现有创新发展为广泛将各种类型和质量的乳制品原料投入生产提供了巨大机遇。毕竟,许多发明直接涉及发酵乳制品、烘焙和糖果制品、饮料、健康产品等的生产技术。这需要使用某种类型的乳制品原料。问题是,这样的产品很多,随着食品企业生产能力的提高,有必要扩大乳制品生产的实施数量。目前,在食品工业中,为我们的人口提供必要数量的稀缺动物蛋白的此类实施数量微不足道。此外,在这种情况下,人们的营养变得过于不平衡,尤其是在冬季。实施新的无废物技术的一个同样重要的问题是,在实验室条件下创造具有竞争力的新设备的实验基础薄弱。如果没有一定的投资贡献,工艺、设备或整条生产线的开发模型就没有意义。本文的目的是揭示要点,为乳制品原料的复杂无废物加工选择最佳解决方案,避免危机情况,并强调改进一般工艺本身的最精确方向,为避免乳制品原料加工中的主要问题提供一些解释和建议。研究方法:分析法、标准法、理化法以及专著法、分析合成法、分类法。后果对技术、技术和组织问题进行了分析,其解决方案将有助于在食品工业条件下实施乳制品原料无废物加工的创新解决方案。展示了蛋白质-碳水化合物乳制品原料在乳制品生产中进一步实施的定性指标,并分析了未来在另一个原料基地生产的需求。考虑到某些类型原材料在无废物生产中使用的季节性分布,将确保其可靠稳定的运行,同时扩大最终产品范围。开发了一种用于乳制品原料加工及其维护的未来零废物生产的技术设备变体。明确和深思熟虑地选择现代化的技术和设备,或创建新的无废物乳制品原料加工线及其卫生加工手段,将有助于提高最终产品的竞争力,使生产达到现代化水平。结论和讨论。介绍了在组织未来使用零废物技术生产乳制品的企业时必须考虑的一些问题。分析了投资需求,为未来牛奶加工企业的有效组织选择了发展方向。
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引用次数: 0
Digital Technologies as an Important Factor of the Restaurant Business Development 数字技术是餐饮业发展的重要因素
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278469
Vasyl Morokhovych, Bohdan Morokhovych
Topicality. The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue.The aim of the article. The aim of this study is to analyze the current state and to identify key aspects of modern digital technologies implementation and usage in order to improve the efficiency of restaurant business enterprises.Research methods. When conducting research, the following general scientific methods were applied: analysis, abstraction, induction, deduction, synthesis, inference, generalization, comparison.Results. The article considered the main tendencies in the restaurant market development in the digital economy period. Special attention was paid to the analysis of digital technologies use in the activity of restaurant business enterprises. The main directions and tools of the restaurant business digitalization were studied. Promising information and technological innovations for business protection during the coronavirus pandemic were outlined.Conclusions and discussion. It was determined that the information support of the restaurant business and the use of digital technologies are a strategic resource that helps to attract as many customers as possible, to achieve maximum sales and attendance, to gain the trust of guests, as well as to form a positive image of the enterprise. The scientific novelty of the study is to substantiate peculiarities of the use of modern information technologies in the management of restaurant business enterprises in order to ensure their effective functioning. Promising areas for further digitization that require tracking and the proper strategy choosing are based on more sophisticated solutions, including the Internet of Things technology, big data analytics, robotics, and mobile technologies.
主题性。餐厅业务的成功取决于员工的高水平服务和高效工作。首先,由于信息技术在餐馆工作中的应用,服务的质量和速度的结合成为了现实。这项研究的相关性是基于这样一个事实,即在餐厅服务中使用信息技术可以快速有效地解决许多管理任务,提高服务质量,从而增加营业收入。这篇文章的目的。本研究的目的是分析目前的状况,并确定现代数字技术的实施和使用的关键方面,以提高餐饮企业的效率。研究方法。在进行研究时,采用了以下一般科学方法:分析、抽象、归纳、推导、综合、推理、概括、比较。后果本文论述了数字经济时代餐饮市场发展的主要趋势。特别注意分析了数字技术在餐饮企业活动中的使用情况。研究了餐饮企业数字化的主要方向和工具。概述了在冠状病毒大流行期间为商业保护而进行的有希望的信息和技术创新。结论和讨论。据确定,餐厅业务的信息支持和数字技术的使用是一种战略资源,有助于吸引尽可能多的顾客,实现最大的销售额和上座率,赢得客人的信任,并形成企业的积极形象。这项研究的科学新颖性在于证实在餐饮企业管理中使用现代信息技术的特点,以确保其有效运作。需要跟踪和正确战略选择的有希望的进一步数字化领域基于更复杂的解决方案,包括物联网技术、大数据分析、机器人和移动技术。
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引用次数: 0
Foresite of Restaurant Business Development 餐饮业发展前景
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278468
Liudmyla Bovsh, Igor Komarnitskyi, Kseniia Prykhod’ko, O. Oliinyk
Topicality. Domestic economic environment has been in a state of turbulence since the start of the coronavirus pandemic, additionally reinforced by the risks of a full-scale war escalation. The uncertainty of the crisis timeframe, as well as significant threats of physical destruction and financial losses cause the necessity of searching reference points for adaptation and revitalization of activities. The sphere of service activity, in particular the restaurant business, turned out to be the most vulnerable to the external influence of political and legal, social and cultural, technological tendencies, as well as fluctuations in economic conditions. The significance of this study is argued by the latter’s contribution to overcoming the shock of the Russian military invasion, which became decisive and drew attention to its social and economic role not only as an organizer of catering and leisure for the population, but also as a guarantee of food security. Therefore, the development of the restaurant business is an important aspect of supporting the country’s economy both in war and post-war realities. The prospects of startups should be supported by thorough calculation regarding the high level of its investment attractiveness. Therefore, the relevance of this research lies in the elaboration of oriented principles and prospects for the restaurant business development, which is based on scientific assessments, in particular thanks to foresight.The aim of the article. The aim of this study is to conduct a foresight research of the restaurant business in Ukraine, and to substantiate the oriented principles for development, taking into account market trends and tendencies. The specified topic determined the use of general scientific methods, which contributed to the elaborating key definitions and forming operational research tools.Research methods. The horizon scanning method was used to evaluate the restaurant business development scenarios; it revealed the main tendencies and trends of the restaurant services market and deterministic consumers’ needs. The modelling method helped to determine how communications could be formed in the process of implementation of foresight sessions for the restaurant business development. To assess the prospects for the development of the restaurant business, aspects of the pre-crisis (pre-quarantine and pre-war) as well as expectations (customers’, investors’ and subjects’ of the restaurant business) of the post-war periods were compared.Results. The key term “foresight” and its main predictors were defined. The components of the complex monitoring and prognostication mechanism were worked out: political, economic, technological and market foresight. An overview of the most important tendencies and trends in the national and global business environment was presented in order to identify and detail the problems and challenges facing restaurant establishments in future. Prospects for further research base on the
时事性。自冠状病毒大流行开始以来,国内经济环境一直处于动荡状态,再加上战争全面升级的风险。由于危机时间框架的不确定性,以及物质破坏和财政损失的重大威胁,有必要寻找适应和恢复活动的参考点。服务活动领域,特别是餐饮业,是最容易受到政治和法律、社会和文化、技术趋势以及经济状况波动等外部影响的。这项研究的意义在于,后者对克服俄罗斯军事入侵的冲击做出了贡献,这一决定性的贡献引起了人们对其社会和经济作用的关注,不仅是作为人口餐饮和休闲的组织者,而且是作为粮食安全的保障。因此,在战争和战后的现实中,餐饮业的发展是支持国家经济的一个重要方面。创业公司的前景应该通过对其高水平投资吸引力的彻底计算来支持。因此,本研究的相关性在于阐述餐饮经营发展的导向原则和前景,这是建立在科学评估的基础上,特别是要有前瞻性。这篇文章的目的。本研究的目的是对乌克兰餐饮业务进行前瞻性研究,并在考虑市场趋势和趋势的情况下,证实有针对性的发展原则。指定的主题决定了一般科学方法的使用,这有助于阐述关键定义和形成运筹学工具。研究方法。采用水平扫描法对餐饮经营发展情景进行评价;揭示了餐饮服务市场的主要趋势和趋势以及确定性消费者的需求。建模方法有助于确定在实施餐厅业务发展预见性会议的过程中如何形成沟通。为了评估餐饮业的发展前景,我们比较了危机前(检疫前和战前)以及战后时期餐饮业的期望(顾客、投资者和主体)。定义了关键词“预见”及其主要预测因子。制定了复杂的监测和预测机制的组成部分:政治、经济、技术和市场预测。概述了国家和全球商业环境中最重要的趋势和趋势,以确定和详细说明未来餐馆面临的问题和挑战。在运用前瞻法对餐饮企业发展的备选方案进行阐述的基础上,对未来研究进行展望。结论和讨论。餐饮业前瞻研究使用复杂的方法,但很少涉及所有利益相关者,包括消费者。作者特别关注政治、经济、技术和市场环境的监测,以及已经显著改变商业发展方式的数字技术。通过对乌克兰餐饮业务主题的分析,可以将战略地图作为一种预测工具进行评估,并辅以积极的预测方法。根据餐饮业的特点和市场趋势,定义了四种情景:危机经历(“冻结和适应”);反危机基准(“全球预期”);突破性创新(“动机攻击”);复苏场景(“挣扎和恢复”)。所有这些场景都描述了餐饮业务发展的导向原则。它们对科学家和从业人员都是实用的,因为它们为个别商业实体和整个餐饮业的发展战略的制定和评价提供了基础。
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引用次数: 0
Technology of Flour Confectionery Products with Dietary Supplement "Baktosyla" 添加膳食补充剂“Baktoxyla”的面粉糖果制品生产技术
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278472
S. Peresichna, Аnnа Sоbко, Eduard Poplavskyi, Mykyta Solimchuk
Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy.The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription.Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies.Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases.Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.
主题性。战争期间不利的生态环境和紧张的生活方式导致免疫力减弱,包括糖尿病在内的人口疾病急剧增加。基于上述条件,本研究旨在解决使用膳食补充剂“Baktosyla”开发面粉糖果产品的技术问题,该膳食补充剂是一种天然的代糖,不仅能够提高最终产品的质量,而且能够满足人类在营养和能量方面的生理需求。本文的目的是利用营养价值增加的膳食补充剂“Baktosyla”作为疗养处方,对酥饼饼干技术进行科学论证和阐述。研究方法。使用了以下研究方法:使用计算机技术对结果进行分析、感官分析、物理化学、统计和数学处理。后果在实验研究过程中,阐述了用膳食补充剂“Baktosyla”代替酥饼面团中100%的糖的酥饼饼干工艺。事实证明,与对照样品(4.87分)相比,“Baktosyla”酥饼饼干的感官得分(4.96分)更高。此外,研究表明,当用膳食补充剂“Baktosyla”代替糖时,面团的弹性和弹性降低,面团的可塑性比对照增加7.9%。就营养价值而言,开发产品中碳水化合物的含量减少了49.26%,但纤维、矿物质(Na、Ca、Mg、P、Fe)和维生素(B1、B2、C)的含量增加了。结论和讨论。添加膳食补充剂“Baktosyla”的酥饼饼干的开发技术提高了成品的营养价值,降低了能量价值,这使得建议在食品行业和餐饮机构中实施疗养营养成为可能。
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引用次数: 0
Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials 添加蛋白质原料的圆形海绵蛋糕的感官分析
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278476
O. Sereda, O. Melnyk
Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their composition, and allow to increase the nutritional and biological value of the finished product.The aim of the article. The aim of this study is the creation of innovative products for hotel and restaurant complexes, made using protein-containing raw materials, the analysis of organoleptic properties of new raw materials and the finished product with its addition.Research methods. The method of compiling an organoleptic profile and a descriptive analysis of finished products was chosen for the organoleptic assessment of semi-finished sponge cakes with the addition of high protein content raw materials (from DSTU (National Standards of Ukraine ) ISO 6658).Results. Based on the results of research, the possibility of using plant raw materials (spirulina powder) and insect processing products (cricket flour) was established; organoleptic indicators of finished products quality and the concentration of adding raw materials to the sponge cake recipe were determined.Conclusions and discussion. The obtained research data showed that when using spirulina powder and cricket flour in the technology of the round sponge cake, it is advisable to add them in the amount of 10.0% for increasing the nutritional and biological value of dinished products. The practical significance of the obtained results consists in expanding the assortment of flour confectionery products with increased nutritional and biological value, which can be sold both in the trade network and in the restaurant business establishments, and presented by cakes, pastries, desserts.
时事性。提高现有面粉糖果技术的质量并吸引大量消费者到餐饮业机构的一个有希望的方向是将创新产品引入其菜单内容。为了增加面粉糖果的生物和营养价值,以及改善其感官特性,企业员工通常使用普通原料。这项研究提供了在面粉糖果产品的烹饪技术中使用新的原料,这些原料在其组成中含有蛋白质,并允许增加成品的营养和生物价值。这篇文章的目的。本研究的目的是为酒店和餐厅综合体创造创新产品,使用含蛋白质的原材料,分析新原材料和成品的感官特性。研究方法。采用编制感官图谱和成品描述性分析的方法,对添加高蛋白原料的半成品海绵蛋糕进行感官评价(来自DSTU(乌克兰国家标准)ISO 6658)。在研究结果的基础上,确定了采用植物原料(螺旋藻粉)和昆虫加工产品(蟋蟀粉)的可能性;测定了成品质量的感官指标和海绵蛋糕配方中原料的添加浓度。结论和讨论。所获得的研究数据表明,螺旋藻粉和蟋蟀粉在圆形海绵蛋糕工艺中使用时,以10.0%的添加量为宜,可提高成品的营养和生物学价值。所获得的结果的实际意义在于扩大了面粉糖果产品的种类,增加了营养和生物价值,这些产品既可以在贸易网络中销售,也可以在餐馆经营场所销售,并以蛋糕、糕点、甜点的形式呈现。
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引用次数: 0
The Technology of Sweet Dishes Using Dietary Supplements for the Restaurant Business Establishments 餐饮企业使用膳食补充剂制作甜品的技术
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278475
I. Kalugina, N. Dzyuba, A. Dubyna
Topicality. The carried out monitoring of the health state and nutritional status of Ukrainians indicates a considerable lack of valuable essential trace elements. Solving this urgent problem is possible by introducing into the population’s diet dishes with an increased iodine content. It is advisable to elaborate preventive foods in the direction of increasing the iodine digestibility and strengthening its preventive effect. It is achieved by simultaneous intake of iodine and its synergist selenium in the human body by the use of supplements from raw materials with a balanced content of this trace element pair.The aim of the article. The aim of the study is to substantiate the production of new dietary feijoa supplements with increased iodine and selenium content for the development of preventive sweet dishes technology.Research methods. The following research methods were used in this study: analytical and standard ones were applied for the determination of iodine content, sensory profile analysis.Results. On the basis of comparative analysis of food raw materials for the iodine and selenium content, as well as the degree of compliance of these microelements with the norms of the adult’s daily physiological needs, the perspective of using feijoa fruits for the development of supplements with an increased iodine and selenium content for the technology of sweet dishes was shown. The research highlighted that new supplements, such as feijoa puree with sugar and candied feijoa, are characterized by a high content of iodine (60.1 and 52.6 μg/100 g, accordingly), and satisfy the daily human need for iodine by 40 and 35%, respectively, possess high organoleptic indicators that make it possible to recommend them as dietary supplements in the sweet dishes technology.Conclusions and discussion. The scientific novelty of the study consists in the grounding the choice of raw materials with an increased iodine and selenium content for the dietary supplements production. Iodine content in new dietary feijoa supplements was determined. Sensory characteristics of the aroma of new feijoa supplements were studied for the first time, according to the developed descriptors. The technology of the sweet dish with a high content of iodine and selenium was developed – “Granola with feijoa candied fruit”. The practical significance of obtained results is revealed in the possibility of expanding the range of dishes aimed at preventing the deficiency of these valuable microelements for the restaurant business establishments.
主题性。对乌克兰人的健康状况和营养状况进行的监测表明,乌克兰人相当缺乏有价值的基本微量元素。通过在人们的饮食中引入碘含量增加的菜肴,可以解决这个紧迫的问题。建议从提高碘的消化率和加强碘的预防作用的角度,精心制作预防性食品。它是通过使用这种微量元素对含量平衡的原料补充剂,在人体内同时摄入碘及其增效剂硒来实现的。这篇文章的目的。本研究的目的是证实生产增加碘和硒含量的新型膳食肥Joa补充剂,以开发预防性甜食技术。研究方法。本研究采用了以下研究方法:分析法和标准法测定碘含量,感官图谱分析。后果通过对食品原料中碘、硒含量的比较分析,以及这些微量元素对成人日常生理需求规范的符合程度,提出了利用肥荷果开发高碘、高硒补品的甜菜技术前景。研究强调,新的补充剂,如加糖的菲荷酱和糖渍菲荷,其特征是碘含量高(相应地为60.1和52.6μg/100 g),并分别满足40%和35%的人类日常碘需求,具有高的感官指标,因此有可能将其推荐为甜食技术中的膳食补充剂。结论和讨论。该研究的科学新颖性在于为膳食补充剂生产选择碘和硒含量较高的原料奠定了基础。测定了新的膳食肥joa补充剂中的碘含量。根据开发的描述符,首次研究了新菲荷阿补充剂香气的感官特征。开发了高碘、高硒甜食的生产工艺——“菲荷糖霜格兰诺拉”。所获得的结果的实际意义在于,有可能扩大菜肴的范围,以防止这些有价值的微量元素在餐饮业中的缺乏。
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引用次数: 0
Features of Image Formation of Restaurants on Special Orders (Catering) 特殊订单餐厅形象形成的特点(餐饮)
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278470
Nataliia Kyrnis
Topicality. In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers.The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers.Research methods: abstract-logical, generalization.Results. The article proved the importance of creating the image of restaurants on special orders (catering) within consumers’ groups. It was established that the image of the enterprise is an important factor in the choice of catering services by the consumer. It was determined that the image of restaurants on special orders (catering) must be formed taking into account those factors and parameters that consumers of catering services consider the most important. The peculiarities of forming the image of a restaurant business enterprise by consumers of catering services at various stages of interaction with the enterprise were considered.Conclusions and discussion. So, nowadays, forming a positive image among consumers is an important task for restaurant business enterprises that provide catering services. In the structural and logical scheme of image formation of restaurants on special orders (catering), it is offered to pay special attention to consumers of catering services. In particular, it is necessary to take into account that the image is formed when the consumer chooses an establishment, in the process of providing a catering service and after receiving it as well. It is important to study the needs of consumers, their behavior, wishes and requirements for catering services, which will allow to adjust and improve the image of restaurant business enterprises.
时事性。在餐饮经营市场竞争日益激烈的情况下,树立良好的企业形象是一项重要的任务。因此,特殊订单餐厅(餐饮)将能够成功地在市场上竞争并吸引新客户。这篇文章的目的。本研究的目的是在服务顾客的边界内,为特殊订单(餐饮)餐厅形象的形成制定一个结构和逻辑方案。研究方法:抽象-逻辑,概括,结果。这篇文章证明了在消费者群体中塑造特殊订餐餐厅形象的重要性。确立了企业形象是消费者选择餐饮服务的重要因素。确定了特殊订单(餐饮)餐厅形象的形成必须考虑到餐饮服务消费者认为最重要的因素和参数。考虑了餐饮服务消费者在与餐饮企业互动的各个阶段形成餐饮企业形象的特殊性。结论和讨论。因此,在消费者中形成良好的形象,是餐饮企业提供餐饮服务的重要任务。在特殊订餐(餐饮)餐厅形象形成的结构和逻辑方案中,提出要特别关注餐饮服务的消费者。特别是,必须考虑到形象是在消费者选择一个机构的时候,在提供餐饮服务的过程中,以及在接受它之后形成的。研究消费者的需求、行为、愿望和对餐饮服务的要求,对餐饮企业形象的调整和提升具有重要意义。
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引用次数: 0
Gas Chromatographic Determination of Fatty and Organic Acid Composition in Selenium-Protein Dietary Supplement 硒蛋白膳食补充剂中脂肪酸和有机酸组成的气相色谱测定
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278474
V. Prymenko, M. Golovko, Tetyana Golovko, A. Novik, Pylyp Babich
Topicality. The use of selenium-protein dietary supplements (SPDS) is relevant from a medical and economic point of view, as it can provide consumers with the required amount of selenium, and increase the value and attractiveness of food products. The diet of a modern person is very diverse in the composition of fatty ingredients. Of all natural fats, dairy is the most complex and unique one in its chemical composition. SPDS “Syvoselen Plus” contains up to 10% fat in its composition, therefore, studies of its composition are of certain scientific interest in view of the above. In many scientific studies, gas chromatography is used to determine the composition of not only the fat fraction of additives containing vegetable oils and animal fats, but also organic acids. The study of the fat fraction and the fraction of organic acids of additives by this method allows determining and predicting the composition of similar fractions in the final product from SPDS. This, in turn, allows for comprehensive control of the quality and composition of such final products.The aim of the article is to determine the quantitative and qualitative composition of fatty and organic acids in the SPDS “Syvoselen Plus” by the gas chromatography method, and to compare the results of the determination with the indicators of a hypothetical ideal fat.When writing the article, statistical and physico-chemical research methods were used, namely, the gas chromatography method, with the help of which the following problems are solved: the composition of the fat fraction of SPDS is determined quantitatively and qualitatively; the degree of correspondence of the main indicators of the fat “Syvoselen Plus” to the hypothetical ideal is established; the composition of organic acids in the additive is determined.Results. The fatty acid composition of milk fat, milk whey and SPDS was studied. Dietary supplement “Syvoselen Plus” contains a significant amount of palmitic (3117.71 mg/kg), stearic (1618.61 mg/kg), oleic (1397.95 mg/kg) and meristic (1296.69) mg/kg) fatty acids, which is confirmed by chromatograms of fat fractions of milk fat and SPDS. The main indicators of hypothetically ideal, milk, whey fats and DDBS were presented. As a result, it was established that the composition of fat, which is most similar to the ideal one, among the objects of the study, has SPDS “Syvoselen Plus” (the indicator of the ratio of the sum of oleic and linoleic acids to the sum of pentadecanoic and stearic acids coincides with the indicator of ideal fat, and the indicators of the ratio of linoleic to linolenic acids and linoleic to oleic acids are close to the values of the indicators of ideal fat). The study of the composition of organic acids of SPDS was carried out. Fractions of succinic, azelaic, and levulinic organic acids are predominant, which may be due to the type of dairy products from which the serum was obtained, the storage conditions of dairy products and the serum itself, the type
主题性。从医学和经济角度来看,硒蛋白膳食补充剂(SPDS)的使用是相关的,因为它可以为消费者提供所需量的硒,并增加食品的价值和吸引力。现代人的饮食中脂肪成分的组成非常多样化。在所有天然脂肪中,乳制品的化学成分是最复杂、最独特的。SPDS“Syvoselen Plus”的成分中含有高达10%的脂肪,因此,鉴于上述情况,对其成分的研究具有一定的科学意义。在许多科学研究中,气相色谱法不仅用于测定含有植物油和动物脂肪的添加剂的脂肪成分,还用于测定有机酸的成分。通过该方法对添加剂的脂肪组分和有机酸组分的研究,可以确定和预测SPDS最终产品中类似组分的组成。这反过来又允许对此类最终产品的质量和成分进行全面控制。本文的目的是用气相色谱法测定SPDS“Syvoselen Plus”中脂肪酸和有机酸的定量和定性组成,并将测定结果与假设的理想脂肪的指标进行比较。在撰写本文时,采用了统计学和理化研究方法,即气相色谱法,解决了以下问题:定量和定性测定SPDS脂肪组分的组成;建立了脂肪“Syvoselen Plus”的主要指标与假设理想的对应程度;测定添加剂中有机酸的组成。后果研究了乳脂、乳清和SPDS的脂肪酸组成。膳食补充剂“Syvoselen Plus”含有大量的棕榈酸(3117.71 mg/kg)、硬脂酸(1618.61 mg/kg),油酸(1397.95 mg/kg)和分生组织(1296.69)mg/kg)脂肪酸,这一点已通过乳脂和SPDS的脂肪组分色谱图得到证实。介绍了假设理想、牛奶、乳清脂肪和DDBS的主要指标。结果,确定了在研究对象中与理想脂肪最相似的脂肪成分,具有SPDS“Syvoselen Plus”(油酸和亚油酸之和与十五烷酸和硬脂酸之和的比率的指标与理想脂肪的指标一致,亚油酸与亚麻酸之比和亚油酸与油酸之比的指标接近理想脂肪指标的值)。对SPDS的有机酸组成进行了研究。琥珀酸、壬二酸和乙酰丙酸的组分是主要的,这可能是由于从中获得血清的乳制品的类型、乳制品和血清本身的储存条件、进行发酵过程并能产生各种有机酸的微生物的类型、以及乳制品的生产过程及其组成。结论和讨论。对“Syvoselen Plus”膳食补充剂中脂肪酸组成和有机酸质量含量的分析证实了在健康食品技术中使用膳食补充剂的可行性,因为后者含有足够的多功能脂肪酸和有机酸。
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引用次数: 0
Prospective Plant Raw Materials for New Fermented Beverages 新型发酵饮料的植物原料前景
Pub Date : 2023-04-30 DOI: 10.31866/2616-7468.6.1.2023.278471
Roman Hrushetskyi, Iryna Hrinenko, Lubomyr Khomichak
Topicality. The relevance of this research grounds on the fact that fermented drinks are gaining huge popularity nowadays due to their competitive advantages, including improving the immune system and gut health. Expanding the assortment of plant raw materials in the composition of fermented drinks will allow to create a whole range of new health products that will interest the consumer.The aim of the article. The aim of this study is a selection of promising raw materials for the production of fermented beverages and getting the methods of their processing.Research methods. Standard organoleptic, physico-chemical and chromatographic research methods were used in this article.Results. The conducted studies established that the highest content of volatile substances among the researched plants is lemon verbena (1074.5 mg per 100 g of dry matter), varieties and hybrids of mint with a “dessert” aroma (chocolate – 987.0, orange – 982.7 and strawberry – 975.2 mg per 100 g of dry matter), as well as Tibetan Lofant (834.8 mg per 100 g of dry weight). This provides them with a high potential for use in the production of fermented beverages. Other studied plants also have the prospect of being used in the production of drinks with a specific taste or aroma due to their pleasant scent and high content of volatile substances (782.8 – 934.4 mg per 100 g of dry matter). A decrease in the oxidative and restorative potential indicator of selected plants extracts, compared to water, indicates the presence of substances with antioxidant activity. The high potential of such an activity was found in spicy-aromatic plants: wild strawberry leaves, Chinese lemongrass, hazel, Bacopa Monier, chokeberry and common horsetail.Conclusions and discussion. It was proven that the most promising method of obtaining the basis for fermented drinks is an extraction, while hydrolats and distillates should be used as natural flavoring agents and disinfectants. The results of this study can serve as a ground for the production technologies development of new fermented beverages.
主题性。这项研究的相关性是基于这样一个事实,即发酵饮料由于其竞争优势,包括改善免疫系统和肠道健康,如今正变得越来越受欢迎。在发酵饮料的成分中扩大植物原材料的种类,将有助于创造一系列消费者感兴趣的新健康产品。这篇文章的目的。本研究的目的是选择有前景的发酵饮料生产原料,并获得其加工方法。研究方法。本文采用了标准的感官、理化和色谱研究方法。后果所进行的研究表明,在所研究的植物中,挥发性物质含量最高的是柠檬马鞭草(每100克干物质1074.5毫克)、具有“甜点”香气的薄荷品种和杂交品种(巧克力–987.0、橙子–982.7和草莓–975.2毫克/100克干物质),以及西藏洛凡特(每100克干重834.8毫克)。这为它们在发酵饮料生产中的应用提供了很高的潜力。其他研究的植物也有可能用于生产具有特定味道或香气的饮料,因为它们气味宜人,挥发性物质含量高(每100克干物质782.8–934.4毫克)。与水相比,所选植物提取物的氧化和恢复潜力指标降低,表明存在具有抗氧化活性的物质。这种活性在辛辣芳香的植物中发现了很高的潜力:野生草莓叶、柠檬草、榛子、白果、樱桃和普通马尾。结论和讨论。事实证明,获得发酵饮料基础的最有前途的方法是提取,而水解物和蒸馏物应用作天然调味剂和消毒剂。研究结果可为新型发酵饮料的生产技术开发提供依据。
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引用次数: 0
Quality of Vegetable Puree Soups with Protein-containing Raw Materials 含蛋白原料蔬菜泥汤的质量
Pub Date : 2022-12-27 DOI: 10.31866/2616-7468.5.2.2022.270120
Maksym Rybachenko, H. Berezova, V. Polovyk, Iryna Koretska
Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients. The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted. When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods. Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given. Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
主题性。汤是一个人日常饮食中不可或缺的一部分。因此,它们是大多数公共餐饮场所的必备菜单组成部分。如今,世界上大约有150种汤,分为1000多种,每种汤都有几种变体。汤很有营养,但同时又很清淡。汤汁吸收快,温度高,有助于改善消化。与煎煮蔬菜、蘑菇、肉类和家禽相比,汤中保存的营养物质要多得多。此外,汤的热量通常比第二道菜低。尽管如此,同时,它们在营养方面并不比它们差。本研究的目的是研究豆类汤的质量指标,即理化指标、感官指标和生物指标。对实验样品(使用大豆、扁豆和豆类的汤)进行了比较和评估。在撰写本文时,使用了以下研究方法:感官轮廓分析的标准方法、计算方法、数学和统计方法。后果对汤的配方进行了论证和阐述,对其感官评价和理化质量指标进行了研究。对汤的化学成分和能量值进行了分析。计算了汤中碳水化合物含量和氨基酸含量的指标。给出了汤的生物学价值指数。结论和建议。这项研究使我们能够找到改善豆类浓汤化学成分和感官指标的方法。
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引用次数: 0
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Restorannii i gotel''nii konsalting Innovatsiyi
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