Line for the production of bars. Consumer properties of muesli bars and snack products. New! Mini bar production line

There are many different types of bars: candy bars, fruit bars, cereal bars, functional bars, etc.

The main difference lies in the process of preparing the mass, but the number of layers also affects the configuration of the technological line, because. this affects the number of formers and the productivity of the line, which affects the width of the belt and the length of the cooling tunnel.
The bar production process begins with the preparation of the recipe mixture and boiling it down to the desired state, for the manufacture of nougat bars, nougat beaters are required. The finished mass enters the funnel of the former, in which rolling (rolling) is carried out to obtain a uniform layer, the number of formers depends on the number of layers in the final product. The pre-cooled layer is fed to slitting and separating the bundles; after cross-cutting, the products can be sent for glazing or flow-pack wrapping (flow-pack) and, if necessary, for packing into multihead scales of vertical packaging machines.

Bar Production Line

The line for the production of bars is configured according to the Customer's Terms of Reference. The line for the production of bars can include a section for preparing masses for both muesli bars and fruit bars, in addition, it can be equipped with equipment for the production of Mars and Snickers bars. Depending on the required number of layers and the type of mass, the bar production line can be equipped with various types of bar forming equipment. If necessary, it is possible to equip the line for the production of bars with an enrobing machine and a refrigeration tunnel. In some cases, the equipment for the production of bars contains decorators for decorating icing, or sprinklers with nuts or other components.

Bar wrapping equipment

For wrapping bars, flow-pack wrapping machines are most often used to ensure hermetic packaging of the product. With high capacity, the candy wrapping line may include a distribution and feeding system to distribute incoming candy bars to the wrapping machines. Wrapping equipment can be equipped with options for rejecting bars by size, weight, as well as the "no product - no packaging" function. Modern flow wrap wrapping machines provide high wrapping speeds, however the actual maximum speed of the wrapping machines depends on the product and the quality of the wrapping materials. The candy wrapping line includes daters or printers to print the necessary information. In the event of a stop of the wrapping machine, a performance margin and a buffer for receiving sweets when the wrapping machine is stopped are provided.

Today, food quality criteria are changing significantly in favor of their naturalness. Highly valued are those products that do not contain synthetic additives, or, in extreme cases, have a small amount of them. Particularly popular are those products that were made exclusively from fruits or vegetables. Among them is a novelty - fruit bars, which are gradually replacing the more familiar, but less useful to us refined chocolate bars.

Manufacture of muesli fruit bars

There are two main new popular technologies that allow you to make a fruit bar: "wet" and "dry". It is on which of them was used in production that the final taste of the product will largely depend.

Features of the production of "dry" fruit bars

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

1. Thorough washing of raw materials, represented mainly 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, transportation.

3. Additional drying of raw materials.

4. Grinding to a homogeneous mass 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 moisture content of the product is 12-14%.

6. Cooling of raw materials up to 40-60 degrees. After lowering the temperature, the mixture is placed in a molding machine of the "Former" type, due to which the "gentle" molding of fruit bars into sheets 500 mm wide takes place.

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

8. Cutting bars of the required size is carried out on a special guillotine.

9. Each product is individually packed on a special machine.

10. Well-packed products are placed in cardboard boxes.

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

Mechanization of the washing stage by installing a washing device;

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

Automatic cutting of bars on the conveyor.

To date, the described innovative technology has already been successfully used by some manufacturers, who note a quick payback on the cost of purchasing and installing equipment.

How to organize your own production?

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

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

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

RUB 1,550,000 – Formovatel machine for molding bars using a “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 - bones and various debris.

3. Grinding the finished mixture.

4. Mixing fruits with each other with the additional addition of various ingredients, such as apples, berries, flavors, preservatives, etc.

5. The wet mixture of fruits is sent to the molding machine, where it is laid on mesh sheets in long strips of the desired width and height.

6. Placement of sheets on trolleys, and then in a vacuum oven, where drying takes place at a temperature of 50-70 degrees.

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

8. Glazing of fruit bars, if it is provided for by the technological process.

9. Packing in a special machine for finished products.

10. Packing products into cardboard boxes.

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

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

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

Calculation of cash costs for the launch of the line

1. The total price of a complete set of equipment for launching a novelty - "wet" production of fruit bars, depends on a number of factors:

2. Desired productivity of the line and the possibility of its increase in the future. For example, if the plans include a doubling of productivity, then it would be rational to immediately buy a filling machine of the appropriate capacity, since its price will be almost the same.

3. Product range. So, for example, the presence of an enrobing machine will increase the overall cost of the line.

4. Equipment manufacturer country: For China, Russia and Italy, the price of, say, a filling 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 raw materials. If manual labor is used for this stage of production, then the cost of the line will be 7-10 million rubles. If you create a line with a capacity of 200-250 kg / h, then the equipment will cost 20-25 million rubles (prices are presented taking into account the dollar exchange rate of 32 rubles).

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

Development of technical specifications for the production line;

Preparation of a production plan;

Providing devices for purchase;

Installation and start-up of equipment, its verification;

Development of the production process with a technologist.

Do you want to establish your profitable business with the help of innovative technologies? The production of fruit bars is a very promising area with a fairly low level of competition so far, which allows you to achieve quick positive results. Such production of environmentally friendly products is especially relevant in the Krasnodar Territory, where it is not difficult to obtain raw materials, because it is here that the issue of processing the harvested fruits and berries is always acute.

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Introduction

Food is the most popular topic today and always, most consumers are guided primarily by taste sensations and love to eat deliciously. People spare no expense to meet their nutritional needs.

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

Today, everything natural and environmentally friendly and healthy is becoming fashionable. Due to the steady trend of modern consumers to lead a healthy lifestyle and eat healthy food, while 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 the daily diet.

1. Analytical review of the literature

1.1 Product feature (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 a product for the diet of his patients. Muesli got its original name thanks to the German word mus, which literally means "mashed potatoes".

Muesli's popularity peaked in the 60s of the 20th century, when the product became in demand throughout Europe. Nowadays, muesli is also in demand. There are many different types of muesli. Modern consumers prefer the type of muesli bars. The composition of muesli bars does not differ from the classic type of product.

Composition of muesli bars

The main feature of muesli bars is the appearance or form of the product. It should be noted that the calorie content of muesli bars may vary depending on the composition of the initial ingredients that are used in the preparation of the product.

The main components of muesli bars

The composition of the bars includes cereals (oat and corn), cereal grains (usually whole grains), a variety of nuts, seeds, raisins, dried apricots, prunes, chokeberry, candied fruit, dried apple and other berries and fruits. In addition, they contain many minerals, useful acids, fiber, lecithin and a whole complex of vitamins.

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

Muesli bars are positioned on the market as a product that does not contain cholesterol, since they contain exclusively vegetable fats with a high level of fatty polyunsaturated acids and vitamin E. It is believed that the product has a high nutritional value, contains magnesium, calcium, potassium, iron, vitamins of the group B. Bars can be consumed with many different drinks: tea, coffee, milk, dairy products, juices. In addition, muesli bars are a great product for weight loss or weight control. Fructose and cereals, which are part of the product, contain natural dietary fiber, which has a beneficial effect on the development of beneficial bacteria in the digestive tract, binds and removes toxins and toxic elements from the body, and improves bowel function.

Muesli bars are designed 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 goes in for sports;

Recovering after an illness

lacks vitamins and microelements;

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

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

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

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

However, many doctors say that, as such, the product does not bring benefits. Moreover, there is information about the presence of harm to the human body. As a result of recent studies, it was found that muesli bars cause much more harm than sweet soda. The main disadvantage of muesli bars is the high calorie content of the product.

At the same time, muesli bars briefly saturate the body with energy. It turns out that muesli bars contain a large amount 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 active weight loss.

The average energy value of the product Muesli bars (Proportion of proteins, fats, carbohydrates):

Proteins: 6 g (~24 kcal)

Fat: 14 g (~126 kcal)

Carbs: 56g (~224kcal)

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

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

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

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

The cereals that make up the bars are muesli, i.e. cereals that have been pre-treated for suitability for consumption.

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

The determining factor of competitiveness is the quality of raw materials. Domestic producers of muesli do not experience any special problems with the supply of raw materials today. Large combines of bakery products offer a sufficient amount of cereal flakes.

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

The quality of the final product directly depends not only on the quality of the feedstock, but also on the exact observance of the established process parameters.

The grain is further steamed, pre-cooked, flattened, expanded, extruded, and the like. One of the most effective preparation methods is swelling. Moistened grain is quickly heated using either high frequency currents or a powerful infrared radiation flux. Swelling also occurs with a sharp pressure drop from high to normal or even extremely low.

For the production of Hercules oat flakes, the seeds are cooled, then flattened on a roller machine with smooth rolls. 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 forcing a viscous melt of a material or thick paste through a forming hole. It is used in the food industry (pasta, noodles, corn sticks, etc.), by forcing 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, mechanical energy is converted into thermal energy, which leads to changes in depth in the quality indicators of the processed raw materials, for example, protein denaturation, starch gelatinization and gelatinization, as well as other biochemical changes.

Food extruder products

traditional chewing gum

· dumplings

· corn sticks

pillows and tubes with filling

crispbread and straws

figured breakfast cereals

Corn flakes and other cereals

fast-cooking cereals

· baby food

shape chips

extrusion crackers

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

edible bran

swelling flour, breading

products of secondary processing of bread

soy products: soy texturate, concentrate (used in the production of sausages, sausages, cutlets, etc.), lumpy soy products (minced meat, goulash, steak, stew, etc.)

animal waste processing products

modified starch

There are the following types of extrusion:

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

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

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

Figure 1.1 - Scheme of the extruder

In addition to conventional extrusion, co-extrusion is used in food technology - 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 crispy cereal outer shell can be co-extruded along with a sweet or savory filling.

Figure 1.2 - Scheme of filling introduction during co-extrusion

The quality of cereal flakes is controlled by 10-12 parameters, the main of which are moisture, flouriness (the ability of flakes to turn into flour during transportation and packaging) and digestibility. 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 a complex production.

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

There are also problems with automatic packaging of dried fruits. Figs, for example, are almost impossible to pack in a machine: anything sticks to the berries and the mechanical packer cannot do 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 due to the energy of the heated drying agent - air or a vapor-gas mixture.

With this drying, moisture evaporation occurs 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 reducibility during soaking decreases. High temperature and long drying time contribute to the development of oxidative processes and lead to the loss of vitamins and biologically active substances of the dry product, and does not contribute to the suppression of the primary microflora

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

For drying food, this method is not often used. The high quality of the final dry product cannot be achieved due to the 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 impact of intense ultrasonic waves on the dehydrated product.

The principal feature of the method is that the drying of the products proceeds without increasing the temperature of the products. "Cold" drying is implemented. This circumstance removes all the negative consequences associated with the thermal impact on the dry product.

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

The microwave drying method is based on the impact on the dehydrated product of an intense electromagnetic field of microwave frequencies.

Microwave drying of vegetables and fruits is characterized by short time and relatively low temperature of the process, which, in relation to food products, leads to a very high preservation of useful substances and vitamins.

However, distribution in the food industry has not received.

Infrared drying of food products, 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 fabric of the dried product, so moisture can be removed at a low temperature (40-60 degrees Celsius), which makes it possible to almost completely preserve vitamins, biologically active substances, natural color, taste and aroma of dried products

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

Compared to traditional drying, vegetables processed by infrared drying after recovery have a taste that is as close as possible to fresh.

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

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

Currently, this method of drying products is the most perfect, 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 to a liquid state under such conditions is impossible. 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 transferred to the gaseous state, bypassing the liquid phase

In food production, freeze-vacuum drying is used as a means of preservation by freezing fresh products and removing liquid from them, which allows them to almost completely, up to 95%, retain nutrients, trace elements, vitamins and even their original shape, natural taste, color. and smell for a long time (from two to five years) at varying 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 sublimated dry products that have a porous structure after drying by adding water.

An analysis of existing drying methods showed that the most effective is the freeze-drying method, but it is the most expensive. And the most common and affordable for the mass production of food concentrates is the convection method, but it does not allow to preserve the 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. At the same time, there is a possibility of overheating of the product when the waves are superimposed (this happens when there are shortcomings in the calculation of the apparatus)

Dried fruits are offered by many companies: "Alifar Agroimpeks" Republic of Uzbekistan, Tashkent, st. Nukus 73; Gummy PO CJSC Plant of Food Ingredients Nizhny Novgorod, Nizhny Novgorod region; Tav LLC Village of Komsomolskoe, Republic of Chuvashia; BioResource LLC Cheboksary, Republic of Chuvashia.

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

Auxiliary raw materials.

Pamtoka (dextrinmaltose, maltodextrin) is a product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. Formed as a by-product in 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 sugary syrups, including dark molasses (molasses) and light molasses (English Golden syrup), a type of invert sugar, as well as types of starch molasses such as glucose syrup (English glucose syrup), maltose syrup, starch syrup and corn syrup. In the everyday sense, molasses can mean different types of syrups, not necessarily obtained as a result of the hydrolysis of starch.

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 butter, rapeseed, linseed, 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 accumulate fat in order to store some energy for future purposes. The difference is that the animal usually does this for itself (anticipating a period of malnutrition), while the 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 main amount of fat in plant material will be found mainly in seeds or fruits.

Oils are obtained from plant material by pressing (under pressure, the liquid part of the plant material flows out, 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 that, 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 the vegetable oil is “refined, deodorized, cold-pressed”, then this means that the oil was isolated by pressing at a low temperature (done to separate from the vegetable fat fraction with a high melting point), after which it was subjected to purification, as a result which it became transparent (without suspended solids) and practically odorless.

The fatty acid composition of vegetable 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). So, 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, are separately isolated (now also omega-9 acids, such as oleic acid).

These fatty acids, unlike animal fats, cannot be formed in the human body as a result of certain chemical reactions of metabolism, but are essential for the normal functioning of the cardiovascular system, as well as for the regulation of inflammation processes in the body. Thus, these acids must be ingested 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, linseed, camelina, mustard and soybean oils, and walnut oil.

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

It should be noted that non-traditional fats, such as palm oil, which are often used in the food industry, have recently become the subject of sharp criticism due to its “danger” to human health. This is not true. The harm of palm oil is often exaggerated. The whole problem with palm oil is that it contains more saturated fatty acids than other vegetable oils and is therefore not an important source of unsaturated fatty acids. That is, palm oil is not harmful in the truest sense of the word, it is only 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 be oxidized. 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 made saturated), and palm oil is naturally saturated. It resembles margarine and outwardly.

On the other hand, there are problems with the quality of the palm oil itself. Thus, there is often a situation when non-edible (technical) palm oil is imported into the country. This allows you to save on customs payments, in addition, it is cheaper in itself. It is assumed that this oil will be further processed and brought to the level of food. But some unscrupulous manufacturers don't bother with it and use it as is. What harm will be from such palm oil, one can only guess. On the label of food products with such oil, most often they 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 culture of food production in our country is still quite low, and similar phenomena are typical for many components of food products.

Trans fats are a variety of unsaturated fats that are in the trans configuration, that is, having an arrangement of hydrocarbon substituents on opposite sides of the carbon-carbon double bond (the so-called trans configuration). Hydrogenated fats are produced by hydrogenation

Trans-fatty acids can be natural and artificially created. Natural trans fats are formed as a result of the vital activity of bacteria in the multi-chamber 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 disease (CVD) from the consumption of trans fatty acids (in particular, 20 thousand deaths were reported annually in the United States from the consumption of trans fats), which provoked debate around this issue in academic circles.

Recent studies have confirmed a positive correlation between consumption of trans-fatty acids with LDL concentration and the risk of coronary artery disease. The World Health Organization and world experts recommend that the population reduce the consumption of trans fats. The simple measure of reducing trans fat intake to 1% of total energy expenditure would prevent 11,000 myocardial infarctions 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 with cancer, diabetes, liver disease, depression, and Alzheimer's disease.

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

In many countries, industrial trans fats are either banned or severely restricted. In Russia, there is currently no norm for trans fats in food products. According to the Technical Regulations for fat and oil products (TR TS 024/2011) [from 2015, the content of trans isomers in fat and oil products should not exceed 8% (for hard margarines no more than 20%), and from 2018 - 2%. After the adoption of the Technical Regulations of the Customs Union, the action of 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 - The content 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

snack bar muesli consumer

The method for the production of Muesli bars provides for the preparation of invert syrup, the preparation of the main syrup-binder from invert syrup, molasses and honey with the addition of a moisture-retaining additive glycerin, the introduction of syrup into a pre-prepared mixture of dry prescription components, the preparation of candy mass, product molding and packaging.

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

The main binder syrup is also prepared on the basis of fructose with the addition of gum arabic (Acacia resin), citric acid and sodium carboxymethylcellulose food additive. 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 carboxymethyl cellulose are added to the resulting syrup.

The preparation of a mixture of dry ingredients involves mixing oatmeal flakes, an extruded product, dried pineapples, raisins, orange peel, chocolate icing, nuts.

The candy mass is prepared in a batch mixer by mixing the syrup and dry components, while the proportion of syrup is 40-70%. Flavoring additives are added to the syrup before mixing. Products are formed by rolling the candy mass into a layer and then cutting with circular knives in two opposite directions.

The method is carried out as follows.

First, the preparation of the main and auxiliary raw materials is carried out by inspection, during which foreign impurities and inclusions are separated. Next, dosing of raw materials at 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 loaded, citric acid is added and the inversion is carried out at a temperature of 90°C for at least 30 minutes. Mass fraction of solids in invert syrup is 75-80%. The invert syrup is dosed into a digester for cooking the main syrup, which also includes molasses, honey and glycerin as a water-retaining additive. The main syrup, which is part of the Muesli bars on fructose, is prepared in two stages. At the first stage, fructose is boiled with water and citric acid in the digester, and at the second stage, gum arabic and sodium carboxymethylcellulose food additive are added.

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

This technology is patented in Rospatent. There are other ways. The closest in terms of the achieved result to the claimed is a method for the production of a dry nutrient mixture based on grain, which involves heat treatment and molding of the grain part, mixing it to obtain the target product with flavoring additives, which use seeds, a sweetener and dried fruit and berry components in the ratio by mass with an accuracy of ± 5%: puffed rice 165, puffed 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 known a method for the production of a cereal-based dry nutritional mixture, involving heat treatment and molding in the form of a grain part to obtain a target product with flavoring additives, in which cereal 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 flavor 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, it 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

Figure 1.5 - Cutting device	Figure 1.6 - Packaging equipment

Automatic line

Line composition:

1. Equipment for the preparation of confectionery masses: sugar dissolving tank, syrup pump, storage tank, syrup supply pump;

2. Forming equipment: screw conveying machine for cereals, chopped nuts feeding device, twin screw continuous mixer, oil feeding device, pressing device, conveyor table cooling system, flat balancer, tunnel cooler, cross cutting device, candy spreading conveyor, candy cutting device,

3. Conveyor

4. Packing machine

Figure 1.7 - Automatic line for the production of muesli bars

2. Development of a study plan

2.1 Design of the study

2.2 Goals and objectives of the study

The purpose of the research is to analyze the qualitative characteristics of snack products intended for fast and healthy eating.

Research objectives:

Identification of food nutrients by the tester method and assessment of consumer properties by the method of preferences of muesli bars.

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

Determination of compliance of the claimed benefits by manufacturers with consumer expectations.

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 the technological methods that affect the safety of food and biologically active substances.

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

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

The isolation of fat from the finished product was carried out by the extraction-weight method according to the industry methodology GOST 54053-2010. "Methods for determining the mass fraction of fat".

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

The analysis of research objects was carried out in terms of composition (table 3.1), technological methods for preparing raw materials and sensory properties of products.

Table 3.1 - Analysis of the objects of study by composition

Name of the product or product group	Manufacturer	Functional Ingredients	Related Ingredients	Nutritional and energy value, per 100g of product

Vitalad tropical		4-grain flakes (oatmeal, rye, wheat, barley), raisins, candied fruit, pineapple		Proteins - 5.4 Carbohydrates - 72.8
Vitalad with prunes	CJSC "Food plant Linfas" St. Petersburg		vegetable confectionery fat, fructose, caramel starch syrup, white glaze	Proteins - 5.4 Carbohydrates - 72.8
Vitalad easy	CJSC "Food plant Linfas" St. Petersburg		vegetable confectionery fat, fructose (fruit sugar), caramel starch syrup, white glaze	Proteins - 6.1 Carbohydrates - 77.0
Vitalad blueberry	CJSC "Food plant Linfas" St. Petersburg	4 grain flakes (oatmeal, rye, wheat, barley), raisins, candied fruit, pineapple, blueberry powder	vegetable confectionery fat, fructose, caramel starch syrup, white glaze	Proteins - 5.4 Carbohydrates - 72.8
Vitalad Luntik with prunes	CJSC "Food plant Linfas" St. Petersburg	Flakes of 4 grains (oatmeal, rye, wheat, barley), raisins, candied fruit, pineapple, prunes	vegetable confectionery fat, fructose, caramel starch syrup, white glaze (milk)	Proteins - 5.4 Carbohydrates - 72.8
Vitalad for smart children	CJSC "Food plant Linfas", St. Petersburg, RF	4-grain flakes (oatmeal, rye, wheat, barley), raisins, candied fruit, pineapple	vegetable confectionery fat, fructose, caramel starch syrup, white glaze	Proteins - 5.4 Carbohydrates - 72.8
DoreMi fruit bar with apple and grapes		apple juice concentrate (28.1%), banana flakes (24.3%), oatmeal (12.5%), maltodextrin, raspberry juice concentrate, oat and wheat flour	wafer (potato starch, palm olein, water), rice flour, palm olein natural raspberry flavor, minerals	Proteins - 6.4 Carbohydrates - 75.8
Bar Gerber DoReMi Gerber DoReMi with apple and banana	"Gerber Products Company", Poland	banana flakes (37.8%), concentrated apple juice (36.6%), oatmeal, corn flakes		Proteins - 5.4 Carbohydrates - 73.6
Gerber DoReMi Bar with Apple and Raspberry	"Gerber Products Company", Poland	banana flakes (37.8%), apple juice concentrate (36.6%), oatmeal, corn flakes, raspberry juice concentrate	palm olein, wafer (potato starch, palm olein, water), rice flour, maltodextrin, minerals	Proteins - 6.2 Carbohydrates - 72.8
Goodies muesli bar with cocoa and raisins	Organix, Moscow, RF	Organic oats, raisins, sunflower oil, apple juice concentrate	Cocoa, vanilla extract	Proteins - 7.8 Fats - 15.3, of which saturated - 2.0 Carbohydrates - 53.0, of which sugars - 25.5 Vegetable dietary fiber - 7.9
Goodies muesli bar with blackcurrant	Organix, Moscow, RF	Organic Whole Grain Oats, Raisins, Sunflower Oil, Apple Juice Concentrate, Black Currant Juice Concentrate	vanilla extract	Proteins - 7.6 Fats - 16.7, of which saturated - 4.4 Carbohydrates - 53.7, of which sugars - 28.4 Vegetable dietary fibers - 7.3
Muesli bar Goodies carrot cake	Organix, Moscow, RF	Organic oats, raisins, sunflower oil, concentrated carrot juice	vanilla extract	Proteins - 6.6 Fats - 15.2, of which saturated - 1.7 Carbohydrates - 56.1, of which sugars - 28.4 Vegetable dietary fiber - 5.9

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

Fruits, nuts, cereals, which are part of the product, are traditionally considered healthy foods. 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 such a technological process, most of the 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, substances that are readily soluble in water, such as sugars, acids, pectins, ascorbic acid, B vitamins, minerals (potassium completely, magnesium, calcium and phosphorus - partially), phenolic compounds pass into its composition. Enzymatic and heat treatment of juices during production leads to a change and even loss of useful nutrients. Only the use of gentle processing methods (modern extraction methods, diffusion technology, gentle concentration conditions) makes it possible to preserve the components of juice products to the maximum. Concentrated juice produced by physically removing some of the water it contains from straight-pressed juice in order to increase the content of soluble solids by at least two times in relation to 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, by means of drinking water can be applied, provided that the product of this extraction is added to the original juice before the concentration step inside one flow technological process. Concentrated natural flavoring substances produced from the juice of the same name or from the fruits or vegetables of the same name can be added to the concentrated juice.

It is accepted that the concentrated juice according to GOST R 51398-99 meets all the features and requirements that are reflected in the definition of the general term "juice". The only difference is the reduced proportion of water, some of which has been removed by concentrating the juice. 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 sale (sale to the final consumer) without using the technology of concentration and subsequent recovery (the so-called "directly squeezed juice") , the standard does not establish differences in quality. Unfortunately, at present, there are falsified juice products on the Russian market, the quality of which conflicts with the requirements and indicators set forth in regulatory documents. At the same time, the 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, composition of pectins to natural fruits and vegetables.

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

At the same time, there is no data on antagonism or synergism of nutrients that make up the components of raw materials and change in the technological process.

Nuts are the least susceptible to any changes, however, the lipid component contained in them can be involved in an oxidative reaction during storage.

An analysis of the accompanying ingredients shows that vegetable confectionery fat or sunflower oil is used as a binder in many products. According to scientific research, confectionery fats are one of the main sources of trans-isomers in the diet. Modern studies indicate the active influence of trans-isomers on the body of animals (in an experiment conducted on experimental animals). A rather strong negative effect of trans-isomers on the animal organism 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 (digestive system), hematopoietic organs and blood vessels was noted.

The choice of sunflower oil as a fatty component of muesli bars is explained by the manufacturer because they are a source of polyunsaturated fatty acids. However, there are many vegetable oils much richer in fatty acid composition compared to sunflower. The validity of the introduction of vegetable oils into the formulation as a source of polyunsaturated fatty acids is doubtful, because the probability of oxidative processes during the technological process of bars, storage and shelf life 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, which are unpopular with supporters of a healthy diet. This is confirmed by the fact that fructose is declared as a product that diabetics can also consume. Fructose has a specific pathway for the liver to convert to glycogen. This does not require insulin, so fructose can be consumed by people with diabetes, and the transformation of dextrins is already more problematic.

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

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

Considering the technology of molding bars, 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, a plastic mass is formed;

Technological methods of preparation that are necessary for production.

It is the processing methods, the stepwise processing of raw materials in the process flow that leads to a change in native properties. The danger lies in the fact 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 a reaction of hydrolysis and oxidation of the fatty 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

It can be seen from the table and figure that the nutritional value of bars of different types and manufacturers is approximately at the same level, so the amount of protein 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 proteins is explained only by the main ingredients that make up the product, while 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 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 the product, the maximum is 410.2 Kcal. For healthy foods, this is a fairly high calorie content.

For the test method, the following evaluation sequence was chosen: compliance with the appearance of 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 from Peko bakery, sample 2 - GO musli from USOVSKO FOOD a.s., sample 3 - apple muesli bar with flax seed from Peko bakery ), with blueberry flavor (4 sample - vitalad blueberry berries and cereals manufacturer "Linfas Food Plant", 5 sample - blueberry muesli bar with lutein manufacturer LLC "LEOVIT nutrio", 6 sample - muesli bar Matti blueberries and yogurt manufacturer TOP HILL TRADING).

...

Technical parameters of chocolate and protein bar production lines from China

Model	TPX400	TPX600	TPX800
Width of a pair of shafts (mm)
Width of two pairs of shafts (mm)
Press Roll Width (mm)
Conveyor width (mm)
Optimum cooling tunnel width (mm)
Longitudinal cutter	1 set	1 set	1 set
Cross cutter width (mm)
Conveyor speed (m/min)

Technological process of production of confectionery bars

The process of bar production includes the following stages:

"Kitchen"

Designed for preparing and boiling syrup, nougat mass (caramel mass) with nuts/raisins, etc. and supplying the mixture to the feed hopper of the unit for formation formation.

formation formation

The mixture (sticky, viscous, dense consistency) from the feed hopper passes through an automatic forming complex, which form and feed the primary continuous layer of the product onto the conveyor belt. The formation machine is made of stainless steel with a loading, removable hopper. Forming rolls are cooled with the ability to adjust the rotation speed and temperature of the rolls.

The rollers are made of SUS304 stainless steel. Frame and valve are made of SUS202 stainless steel

Reservoir thickness calibration

The molded layer is pressed and calibrated by a system of rolling rolls to the required dimensions. The rolling rollers are cooled, with the possibility of adjusting the rotation speed. The formed layer is transported to the cooling chamber.

Manufactured material: frame and valve are made of SUS202 stainless steel, other parts are made of SUS304 stainless steel.

Formation cooling

The cooling tunnel is intended for cooling the formed layer, namely, bringing it to the required temperature, at which its further cutting will be possible. Maintaining the desired temperature occurs automatically. Conveyor belts are made of oil and grease resistant materials with adjustable speed.

Manufactured material: frame and valve are made of SUS202 stainless steel, other parts are made of SUS304 stainless steel. Tape material - silicone.

Seam slitting

The slitting complex is designed to cut the seam into strips with a width corresponding to the width of the finished product. The design of this knot excludes sticking of a product on knives. The spreading conveyor spreads the cut strips of mass to the distance necessary for their further cross-cutting and the possibility of glazing. The design of the conveyor does not allow sticking of the strips after they are cut. Belt speed: 0-3 m/min.

Manufacture material: SUS202 stainless steel frame and valve, SUS304 stainless steel other parts, silicone tape.

Cross cutting of bundles for products

The guillotine is a set of knives mounted on a common movable frame. Carries out cross cutting of the parted strips, their rupture from each other and transportation to the glazing machine. Belt speed: 0-3 m/min.

Manufacture material: SUS202 stainless steel frame and valve, SUS304 stainless steel other parts, silicone tape.

Chocolate glazing section

Glazing machine from China is designed for melting chocolate icing and coating confectionery products with it. The entire production process is fully automated and controlled by a modern PLC controller, information about the progress of the processes is displayed on a liquid crystal touch display. The machine can be used both for glazing whole products, and for applying glazing only on the back side of confectionery products (glazing bottoms). Stable glazing at both low and high speeds. Glaze circulating inside the enrobing machine is not likely to detemper, because the machine is equipped with a device that automatically maintains the set temperature, both inside the receiving bath and in the internal working space of the machine. Glazing machine allows you to apply glaze of various coating thicknesses.

Glazing machine TYJ900

Speed: 0-5 m/min
Belt width: 850mm, conveyor belt width 900mm
Cooler: 5HP×3pcs
Total length 18.5 m, incl. 16 m cooling tunnel
Power: 18.5 kW
Size: 18500×1550×1800mm
Material: Frame, SUS202 valve, SUS304 other parts, PU tape

Packing of confectionery bars

Fully automatic feeding automatic packaging machine from China is a servo-controlled horizontal flow-pack packaging machine that performs automatic bag forming, wrapping, capping and cutting. The machine is suitable for packing bars, candies, biscuits, snacks, etc. The equipment is equipped with a simple drive system, a phototag sensor, separate temperature control, a self-diagnosis system, a large touch screen of the Touch Screen control panel. The machine has the following characteristics: high speed, easy operation, stable and accurate feeding of material, accurate conveying, beautiful and smooth horizontal and vertical welding, high quality capping, stable operation, low noise, automatic control, etc.

QNXB330 High Efficiency Automatic Feeding Servo Driven Packing Machine

Packing speed: 90-240pcs/min
Packing: length: 70-400mm, width: 20-120mm, height: 5-35mm
Platform: 3200×1250×1750 mm
Power: 6.5 kW
Net weight: 850 kg
Bobbin size (standard): internal - 75mm, external - 350mm.
Maximum film width - 118 mm, minimum - 100 mm
Maximum product size: length - 160 mm, width - 30 mm, height - 13 mm,
Minimum product size: length - 60 mm, width - 20 mm, height - 11 mm.
Auto feed length - 1800 mm
Equipment height: 900mm

NUTRITION AND HEALTH

Raw material selection

for the muesli bar

I.Yu. Reznichenko, V.M. Poznyakovsky, I.A. Dragunov

Kemerovo Technological Institute of Food Industry

In the early 90s, a little-known product for Russians appeared on the shelves - muesli. The lack of own production has made the Russian muesli market an object of attention for almost all leading manufacturers of this product. Swiss Nestle, German H&J Brüggen, Dr. Oetker, Kellogg's, Hahne, Danish AXA, Polish, Czech and many other companies began to fight for the Russian consumer. The range of muesli of these companies is wide and varied. Each of them represents seven to eight types The price for them varies depending on the weight of the packaging and the manufacturer.

Muesli is a new type of dry breakfast. At the same time, muesli is not included in the general classification of breakfast cereals, but at present they have a wide range and are in great demand. Muesli is traditionally produced in the form of mixtures, but more recently they have also been produced in the form of bars.

Given the above, we have made an attempt to define a new product - muesli, proposed a variant of their classification.

Recipes and technology for the production of muesli in the form of bars, which have the shape of a chocolate bar, have been developed.

candy bar, soft texture, do not require additional culinary or other processing, are packaged in foil and can serve as an affordable breakfast component for schoolchildren and other population groups.

The factors that form the quality of the finished product include raw materials, production technology, transportation and storage conditions. When developing a new product, it is important to consider what raw materials it will be produced from, since it is the raw materials that affect the quality, consumer advantages and cost of the product. The following requirements for raw materials are defined: availability on the market, safety, nutritional value, manufacturability, the possibility of combining with other types of raw materials, pricing policy.

The main raw material component of muesli, which makes up 80% of their composition, is cereals, which serve as a source of dietary fiber, the so-called ballast substances, which are represented by fiber.

Dietary fiber causes a person to quickly feel full, stimulate the intestines, and are able to remove harmful substances (radionuclides, lead, cadmium, cholesterol) from the body. For this reason, muesli

Table 1

The chemical composition of the components

Substances Rye flakes Barley flakes Wheat flakes Sunflower kernels Pea flakes

Proteins 10.6 9.5 13.0 20.2 23.0

Carbohydrates 59.2 63.0 62.5 10.5 50.0

Dietary fibers 16.4 14.5 10.8 5.0 1.1

Fats 2.0 1.1 2.0 51.7 1.6

table 2

Amino acid composition of the components

Amino Acid Flakes Flakes Flakes Kernels Flakes

rye barley wheat sunflower pea

Valine 0.480 0.370 0.520 1.071 1.010

Isoleucine 0.400 0.330 0.470 0.694 1.090

Leucine 0.620 0.490 0.813 1.343 1.650

Lysine 0.310 0.400 0.360 0.710 1.550

Methionine + cystine 0.250 0.360 0.180 0.390 0.205

Threonine 0.270 0.330 0.390 0.885 0.840

Tryptophan 0.310 0.130 0.150 0.337 0.260

Phenylalanine + tyrosine 0.450 0.630 0.500 1.049 1.010

can be recommended to people with intestinal diseases, impaired cholesterol metabolism, obesity. For obese people, a combination with raisins or dried fruits (except bananas) is more suitable, and even better - muesli, consisting only of various types of grains and cereals. At the same time, due to the high fiber content, muesli is not recommended for people with serious diseases of the stomach, liver and pancreas. Healthy children can be given muesli from the age of four.

JSC "Melkorm" (Kemerovo) produces several varieties of micronized cereals (wheat, oat, rye, pea, barley), which can be used for the production of muesli. The technology of micronized cereals makes it possible to use them without additional processing in the preparation of dry mixes of muesli and muesli in the form of bars.

In order to justify the choice of the main prescription components of muesli - micronized cereals - the method of a systematic approach was used. As an object, a dry mixture of the main recipe components of muesli was chosen, which serves as the basis for creating a muesli bar.

When creating a healthy food product of a therapeutic and prophylactic orientation, the main evaluation criterion is its targeted nutritional and, mainly, biological usefulness with an optimal ratio of proteins, fats, carbohydrates, and other nutrients.

One of the provisions of the system approach is that the elements of the system should complement and mutually support each other.

The positions of the systematic approach to the development of multicomponent mixtures include a number of stages: selection of the main raw materials, modeling of the recipe composition, taking into account the nutritional value of the finished product, determination of organoleptic and physico-chemical quality indicators.

At the first stage, raw materials were selected, their functional and technological properties were studied, and safety was determined. The ratio of different types of components in the mixture was established, i.e., their maximum and minimum amounts, which served as limiting factors in modeling the composition of the mixture.

At the second stage, the composition of the mixtures was modeled according to the selected criteria characterizing the nutritional value, and the optimized composition of the mixtures was determined. As optimization criteria, it is proposed

NUTRITION AND HEALTH

design mixtures according to the ratio of basic nutrients and energy value, according to the content of the main micronutrients, taking into account the amino acid composition.

The introduced raw materials have an impact on the consumer advantages of finished products, therefore, determine the organoleptic and physico-chemical quality indicators. In organoleptic evaluation, special attention is paid to the taste compatibility of the components.

At the final stage, an economic evaluation of the effectiveness of the use of prescription components was carried out and the nutritional value of finished products was established.

In table. 1 shows the chemical composition of various types of sunflower flakes and kernels that were used in the development of muesli recipes; in table. 2- amino acid composition of the components; in table. 3 - vitamin and mineral composition of the components.

The presented micronized flakes can be used as the main raw material for the production of muesli, as they contain all the essential amino acids, the main

Table 3

Vitamin, mineral composition of the components

Composition element Content

Rye flakes Barley flakes Wheat flakes Sunflower kernels Pea flakes

Mineral composition, mg %

K 424 453 337 647 731

Ca 59 93 54 367 89

Md 120 150 108 317 88

R 366 353 370 530 226

Fe 5.4 7.4 5.4 6.1 7.0

Vitamins, mg %

B1 0.44 0.12 0.44 1.84 0.9

c2 0.2 0.06 0.20 0.18 0.18

c6 0.41 0.36 0.41 - 0.27

E 2.60 3.70 5.34 34.6 9.1

PP 1.3 2.0 1.3 10.1 2.4

Fatty acids (total) 1.46 1.74 1.56 50.1 1.64

saturated 0.24 0.4 0.29 5.7 0.25

monounsaturated 0.23 0.3 0.28 12.5 0.36

polyunsaturated 0.99 1.04 0.99 31.9 1.03

ny vitamins and minerals, which is very important in the production of functional foods. Micronized cereals dos-

are stupid in price, do not require additional technological costs in production and can take their rightful place in the market.

Organizers: ^ EXPOCENTER

Ministry of Agriculture of the Russian Federation

Under the patronage of: ™prf d.

State Research Institute of Nutrition of the Russian Academy of Medical Sciences State Scientific Center for Children's Health of the Russian Academy of Medical Sciences of the Executive Committee of the Union of Pediatricians of Russia TU of Rospotrebnadzor in Moscow