Nutritional value of flavor commodities. General characteristics of flavoring goods. Features of the composition and purpose, physiologically active substances and their effects on the human body

Taste products include tea, coffee, cocoa, spices and seasonings (salt, vinegar, mustard, etc.), alcoholic, low alcohol and soft drinks. They contain few nutrients, but contribute to a more complete absorption of food. Their pleasant taste and aroma have a tonic effect on the body, they improve or emphasize taste characteristics. culinary products, which include.

Tea

Tea is a widespread drink known since ancient times. The popularity of tea is explained by its tonic effect, beneficial effect on digestion, excellent taste and aromatic properties. The most important components of tea are caffeine, essential oils, tannins and vitamins. Tea caffeine has a stimulating effect on the body, promotes the expansion of cerebral vessels, increases the efficiency of the heart, and has a diuretic effect. Of the tannins, the most important is tannin, which gives tea color and taste, and has bactericidal properties. Because the essential oils that give tea its aroma are easily oxidized, it must be packaged well. Tea contains vitamins C, P, PP, Bi and B 2 .

Long leaf tea is produced - black and green, pressed (tiled) - black and green and brick - green. To enterprises Catering usually comes black long leaf tea of the highest, 1st, 2nd and 3rd grades.

Long leaf tea should have uniform, correctly twisted tea leaves, a delicate aroma and a pleasant taste. tart taste. Its humidity should not exceed 9%, mold, mustiness, foreign smells and tastes are not allowed in it. Tea should be stored separately from pungent products, as it easily perceives foreign odors.

Coffee

Natural coffee is obtained from the seeds of the coffee tree, which grows in the tropics. IN coffee beans contains from 0.6 to 2.4% caffeine, about 30% extractives, as well as some sugars and fat. Coffee beans they are not ground raw, as they acquire aroma only after roasting. To preserve the aroma, coffee is carefully packaged and stored separately from pungent products.

Varieties of coffee get their name from the place of their growth. Especially famous is the variety "Mocha", named after the name of the port of Mocha on the Red Sea. The most common is Colombian and Brazilian coffee.

From natural coffee a hot drink is prepared, to which 20% of chicory (dried and ground root of this plant) is sometimes added, which gives the drink a specific taste and aroma. In catering establishments prepare coffee with milk and black. The latter is served with milk, cream, lemon and other products. Lovers drink coffee in an oriental way, that is, brewed with sugar and not strained. Cold coffee with ice cream is also served.

Along with natural coffee, barley, acorn and other coffee drinks are prepared, which are more often used in children's and medical nutrition. They are highly nutritious and have little or no caffeine content.

Ground coffee should have a uniform consistency, uniform brown color, and no foreign smell. Its humidity should not exceed 7%.

Cocoa

Cocoa is obtained from the beans of the cocoa tree, which are fermented, after which they darken and acquire a characteristic aroma. Then they are dried, fried, peeled from the shell (cocoa shells) and crushed. Cocoa contains at least 20% fat, 23% protein, some fiber, minerals and tannins, as well as 2.5% theobromine and caffeine. A hot milk drink is made from it.

From cocoa prepare tasty and high-calorie drink -. chocolate that has a powdery consistency. Chocolate contains cocoa mass, milk powder and sugar.

Cocoa and chocolate powders should have a uniform consistency, a fine grinding structure, a pleasant smell and taste characteristic of them. Foreign tastes and odors are not allowed. To preserve the aroma, cocoa and chocolate are carefully packaged and stored separately from products with a strong odor.

Spices

Spices give food a peculiar, more often spicy taste and smell. They are the fruits or seeds of plants such as: pepper, bay leaf, cloves, nutmeg, cumin, ginger, cinnamon, vanilla, saffron, etc.

Black pepper- dried immature fruits of a climbing shrub of the pepper family growing in the tropics. They have a round shape (peas), dark brown color, burning bitter taste and pungent aroma. Black pepper contains up to 2% essential oils and up to 9% alkaloids. It is used in the preparation of many soups (especially national ones), stewing meat and vegetables, preparing sauces, marinades, jelly and other culinary products. Ground black pepper is used to serve and prepare cutlet mass, various fillings, meat and fish semi-finished products.

white pepper obtained by drying the ripe fruits of the same plant. It has a less pungent taste and a more subtle flavor than black.

Allspice- dried fruits of a tropical plant of the myrtle family. Peas of allspice are larger than black, the taste and aroma are more delicate. It is used in cooking in the manufacture of sauces, marinades, dishes from fish, game and meat of wild animals. Comes in the form of peas and ground.

As a spice, cayenne pepper (bitter capsicum) is used, which is used as a whole and cut in the manufacture of cabbage soup, borscht, stews (especially national ones), some sauces or served as a powder.

Good-quality peppercorns should have round, not very wrinkled grains, have a strong spicy smell, appropriate for this type. Foreign matter and dust are not allowed. Ground pepper should be homogeneous, not floury, but powdery, have a pleasant smell without signs of mustiness. Cayenne pepper can be supplied fresh or dried. Its pods should be intact, glossy.

Bay leaf- these are the dried leaves of a noble laurel - an evergreen tree that grows in the Caucasus and Crimea. It contains nitrogenous, mineral and tannins, as well as a small amount of fat. Spicy flavor bay leaf due to the content in it of up to 4% essential oils. It is widely used in the manufacture of soups, the preparation of many meat, vegetable and fish dishes, most sauces. Prolonged cooking of bay leaves worsens the taste and aroma of products prepared with it.

Benign bay leaves should be shiny, have a green color with a grayish tinge, a spicy aroma and a slightly bitter taste.

Carnation- dried unopened buds of an evergreen clove tree cultivated in tropical countries. Its dried buds have a strong spicy aroma - they contain up to 20% essential oils. Cloves are used as a seasoning for marinades, in the preparation of game dishes and many national dishes.

Good quality cloves have a dark reddish-brown color, persistent pleasant aroma and pungent taste.

Nutmeg- the fruit of a tropical plant, the dried kernels of which are used as a seasoning. It has a pleasant taste and a sharp spicy aroma. It contains up to 3.5% essential oils. In food, nutmeg is introduced in grated form. It is used in the preparation of some white sauces (white sauce with egg), gourmet cold dishes (game or poultry cheese), and a number of fish and vegetable dishes. Nutmeg gives culinary products a taste and aroma characteristic only of this spice.

Nutmeg should be heavy, dense, free from wormholes, and have a strong flavor. Its surface is covered with a white coating of lime, which protects against damage by pests.

Caraway- seeds of a herbaceous plant of the umbrella family, with a strong aroma. It contains up to 7% essential oils. It is used in the preparation of vegetable salads, salted curd mass, when marinating meat, etc.

Ginger is a rhizome of a tropical plant that contains up to 3.5% essential oils, has a pleasant smell and a burning taste. It is used in the preparation of certain types of dough (gingerbread, muffins), red sauces, vegetable marinades and a number of national dishes. Sometimes ginger is consumed in combination with nutmeg and cardamom. It comes in the form of small pieces or ground - ready to eat. Ginger is packed in a glass hermetically sealed container.

Cardamom is a light brown or light yellow boxes with seeds that have a pleasant aroma. It is used in the preparation of certain types of dough (gingerbread, gingerbread) and stuffing fish.

Cinnamon- the bark of a cinnamon tree of the laurel family, growing in tropical and subtropical countries. It contains up to 3.5% essential oils, has a pleasant aroma and a sweetish taste. Cinnamon enters the enterprises in the form of tubes and ground. It is used in the manufacture confectionery, fruit and berry fillings and a number of national dishes. Cinnamon goes especially well with apples.

Cinnamon in tubes should have a light brown color, a smooth surface and a pleasant subtle aroma. Young cinnamon should not contain cinnamon dust.

Vanilla obtained by fermentation and subsequent drying unripe fruits tropical plant. Its aroma is explained by the presence of an aromatic substance - vanillin. Vanilla comes in the form of brown tubes, which are introduced into the flavoring medium (ice cream mix, egg mix for creams, etc.), boiled, and then removed. In culinary practice, crystalline vanillin is more often used, which is a white powder with a vanilla smell. Vanillin, as well as its mixture with sugar (vanilla sugar), is used in the manufacture sweet dough, confectionery and gelled creams, puddings and other sweet dishes, in the manufacture of ice cream and some drinks. To preserve the aroma, vanilla and vanillin are packed in hermetically sealed metal boxes.

Saffron- dried crocus stigmas, the flowers of which are bright yellow and have a strong aroma. Saffron contains up to 3% essential oils. In cooking, it is used as an aromatic and coloring agent, introduced into dough products (buns, cakes) and some national dishes (pilaf, chikhirtma, etc.). Confectionery creams are tinted with saffron.

condiments

Spices used in cooking do not have independent nutritional value, but give the food a certain taste and aroma. Seasonings, on the other hand, have certain nutritional properties, and some increase the calorie content of culinary products. Seasonings include mayonnaise and other sauces industrial production, tomato, aromatic herbs, horseradish, salt, vinegar and others food acids, mustard, monosodium glutamate, etc.

Mayonnaise cooked in vegetable oil with egg yolks and vinegar. Industry releases different kinds mayonnaise: table, spring, milk, mayonnaise with tomato, spices, etc. It is served with cold dishes of meat, fish and poultry, with fried fish dishes, used in the preparation of jellied products.

Good-quality mayonnaise should have a thick, uniform texture, white color or a corresponding filler, and a sharp taste characteristic of this type. When stored for a long time in an open container or in a warm room, mayonnaise stratifies, releasing oil to the surface. Its shelf life at temperatures up to 7 ° is no more than 30 days, and at 14-18 ° - no more than 10 days.

The industry produces a wide range of ready-made sauces (tomato, soy, etc.), which are a good flavor seasoning. These include sauces "Southern", amateur, spicy, Moscow, Kuban, tkemali, sharabi, etc. Since they have a spicy taste, they are introduced into food in small doses. In culinary practice, the most widely used sauce is "Southern", which has a spicy-sour taste and pungent aroma. It is introduced into the composition of many sauces, salads from meat, poultry, game. Spicy, Kuban, tkemali sauces, etc. are served as a seasoning for ready-made dishes, often national ones (shish kebabs, kebab, etc.).

Tomato products include tomato paste, tomato puree and tomato sauces industrial production. tomato paste And tomato puree obtained by boiling fresh tomatoes. Tomato products contain sugars, organic acids, mineral and coloring substances and vitamins. In the manufacture of them, various amounts of table salt are introduced. Tomato paste is produced with different dry matter content - 30, 35 and 40%. Tomato products are used in the manufacture of cabbage soup from sauerkraut, borscht, saltwort, national and some other soups, when stewing meat and a number of vegetable dishes, making vegetable marinade with tomato, etc.

Tomato products must have a uniform consistency, bright red color (a brownish tint is allowed for the 1st grade), high acidity, foreign tastes and odors, signs of fermentation and mold are not allowed.

Salt widely used in cooking and Food Industry as a flavoring product and a good preservative. An indicator of the quality of salt is its color. Salt "extra" has pure White color, and in other grades grayish or yellowish shades are allowed. All varieties, except for "extra", must be introduced into food in dissolved form. The solution should be clear, free of sediment, odor and off-flavours. Salt should be dry, free-flowing, without lumps. It should be stored in a dry place, as it easily absorbs moisture.

Since salt quickly perceives a foreign smell, aromatic table salts are prepared, which are used to flavor food during the absence of fresh herbs. To do this, the seeds of parsley, dill and celery are well dried, ground and mixed with 5-10 times the amount of table salt. Garlic and onion salt are made by mixing equal parts of table salt and crushed garlic or onion. The mixture is dried at a temperature of 50-60°. Aromatic salts are stored in tightly closed glass, ceramic or wooden containers.

food vinegar is a solution of acetic acid. The industry produces vinegar essence, 3% and 9% vinegar. Acetic essence is a concentrated acid and is usually not used in public catering. When cooking, 3% vinegar is used, and 9% vinegar is diluted with twice the amount of water before use. Vinegar is used in the preparation of borscht, some sauces, for stewing fresh cabbage, marinating meat, dressing salads, etc.

aromatic vinegars cooked on tarragon, celery, dill. Crushed seeds or greens of aromatic vegetables are poured with vinegar and infused.

Lemon acid comes in crystals. Before use, it is dissolved, and the solution is filtered. Citric acid is added to white fish, meat, egg-oil sauces, puff pastry for better swelling of gluten, used to cook fish fried in dough, sweet dishes and some other culinary products.

Horseradish comes to public catering establishments in the form of roots, as well as in finished form in a glass, hermetically sealed container.

Mustard comes in the form of a powder or seasoning(table mustard). It is obtained from the seeds of Sarepta mustard, from which they are first pressed mustard oil and then the cake is ground into powder. The specific burning taste and smell of mustard are determined by the content of essential allyl-mustard oil in it, which is released when mustard powder is rubbed with warm water. To obtain table mustard, the powder is brewed, insisted, after which the water is drained, and the mass is seasoned with sugar, salt, vinegar and vegetable oil. Mustard is served as a seasoning for snacks, cold and hot dishes, it is introduced into some sauces.

Monosodium glutamate is a sodium salt of glutamic acid, the solution of which tastes and smells like meat broth. Monosodium glutamate comes in pure form or mixed with common salt as a white crystalline powder. The introduction of sodium glutamate into food improves its taste and aroma, plays an important role in the metabolic processes of the body. Excess glutamate in food can lead to reduced protein digestibility.

Dill essential oil- slightly yellowish oily liquid with a strong aroma and a spicy bitter taste. It is used to flavor soups and sauces.

Salted or pickled foods are also used as seasonings: capers, olives, black olives, pickles.

capers- flower buds of a shrub of the caper family. They are introduced into hodgepodges, some sauces (Dutch, mayonnaise) and other products. They give the dishes a characteristic spicy taste. The color of capers is light green.

Olives And olives- fruits of the olive tree. Olives are removed unripe and canned. They are added to hodgepodges, the second fish dishes and other products. In shape, they resemble a small plum, the color is light green. Olives are mature fruits of the olive tree that are black in color. canned olives served as an appetizer, added to hodgepodges, some fish dishes, they are garnished and decorated with hot and cold dishes, snacks.

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Essayon the topic:

" flavor products"

Developed by: 1st year student, gr. #42

Rudakova Elena

Accepted: a teacher in special. discipline

Khodyreva Olga Ivanovna

Sharlyk 2016

Flavoring products include tea, coffee, spices, seasonings, food acids. Taste value has sanasol - a substitute for sodium chloride (common salt).

Drinks from tea and coffee are mainly of taste and tonic value. Depending on the processing method, black and green tea is obtained containing 2-3% caffeine, essential oils, tannins, a little (taking into account the amount used) vitamins C, P and PP (niacin), potassium.

Tea excites the central nervous system and cardiac activity, slightly increases arterial pressure stimulates urination. There are more vitamins in green tea, its strong infusions are useful for colitis. Tea, especially green tea, is a better thirst quencher than coffee. Tea with milk somewhat reduces the secretion of the stomach. In coffee beans - 1 - 3% caffeine.

Coffee acts on the body like tea, but more strongly stimulates the secretion of the stomach; Instant coffee is a dried extract of natural coffee with less flavor and 3-5% caffeine. There is a lot of vitamin PP in coffee. Adding 1 teaspoon of coffee to a glass of water produces strong coffee. Strong coffee and tea are contraindicated in hypertension, angina pectoris, atherosclerosis, glaucoma, peptic ulcer, gastritis with increased secretion and many other diseases.

In medical nutrition, you can use coffee drinks (coffee surrogate), reminiscent of the taste of coffee, but do not contain caffeine. They are made from roasted and ground barley, oats, rye, chicory, soybeans, chestnuts, wild roses, acorns, etc. 5-35% natural coffee is added to some drinks ("Our brand", "Friendship", "Extra", "Arctic", etc.), others do not contain it ("Baltika", "Acorn", "Health", "Children's", "Autumn", "Start", "Barley", etc.). From the extracts of these products, instant coffee drinks are obtained, sometimes with a small addition of natural coffee extract. The nutritional value of many coffee drinks higher than natural coffee.

Spices are herbal products that improve the taste and aroma of food due to the presence of essential oils, glycosides and other substances in them. Dried parts of plants are consumed: fruits (anise, cumin, coriander, cardamom, pepper, vanilla), seeds (dill, nutmeg), flowers (cloves, saffron), leaves (bay leaf), bark (cinnamon), roots (ginger) .

Bay leaf is introduced into soups, fish, meat and vegetable dishes, sauces 5-10 minutes before the end of cooking (0.02 g per serving and 0.2 g per 1 liter of sauce). Used in diets No. 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 13, 14, 15. In the same diets, except for No. 4 and 5, cumin, nutmeg, anise, star anise are used .

Cumin (0.2 g) is added to cheesecakes, cottage cheese pudding, carrot salad, stewed cabbage, sauces. Anise and star anise (0.5 g) are added to cottage cheese, flour products, sweet and sour sauce.

Grated nutmeg (0.1 g) is added to meat and vegetable dishes during the cooking process; in flour products - when kneading dough.

Cloves are used for fruit and berry sauces and compotes, stewed vegetables(0.02 g per dish).

Cardamom is used for flour products (0.5 g per 1 kg of finished products); coriander - for stew and flour products (0.1 g per dish).

Cloves and cardamom are used in diets No. 2, 3, b, 8, 9, 10, 11, 14, 15, coriander - in diets No. 2, 3, 6, 7, 10, 11, 14, 15.

All diets show vanilla and synthetic vanillin(mixed with powdered sugar - "vanilla sugar"). Vanillin is added to sweet and curd dishes, semolina, flour products (0.01 g per serving). Cinnamon is used in diets No. 2, 3, 6, 7, 9, 10, 11, 14, 15 for fruit soups and sauces, carrot casserole, vegetable stew, coleslaw, rice pudding, cottage cheese dishes, etc. (0.2 g per serving). You can use extracts of spices (cloves, cinnamon, bay leaf, cardamom, nutmeg), dill oil, bay powder.

In clinical nutrition, black and red pepper and seasonings such as dining room are not used. table vinegar(wine, fruit and berry and flavored) are used to acidify some dishes in diets No. 2, 3, 6, 7, 10, 11, 14, 15.

Citric acid is used for salads and sweet dishes (0.05 g), sauces (1 g per 1 kg) of all diets except No. 1. The use of permitted spices and food acids is especially important for "masking" salt-free dishes. flavoring spice sanasol dietary

Sanasol - dietary salt, which tastes like sodium chloride (table salt) and consists of potassium salts (70%), calcium and magnesium, ammonium chloride and glutamic acid. Improves the taste of food that does not contain sodium chloride (salt-free diet). Sanasol is added to the second (and less often - to the first) dishes immediately before their use in a daily dose of 1.5 - 2.5 g. They are used for diets of groups No. 7 and 10 (except for No. 7 g) and for obesity with fluid retention in tissues (diet number 8).

In addition to the taste value, sanasol enriches the diet with potassium and is therefore recommended for hypertension, heart failure, and diuretics. Sanasol is contraindicated in severe renal failure and high potassium content in the body.

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Non-state educational institution of secondary

vocational education

Vladimir College of Economics and Law "VLADKOOPSOYUZ"

on the topic: "Taste products"

Ryabova A.V.

Introduction

1.1 Examination of tea quality

2.1 Examination of juice quality

3. Spices and seasonings

3.1 Spices

3.2 Examination of spices

3.3 Seasonings

4.1 Examination of the quality of juices

5.1 Examination of the quality of beer

6. Grape wines

6.1 Examination of the quality of wines

Introduction

Taste products combine a variety of products that improve the taste and aroma of food, contribute to its more complete absorption, and also have other effects on the human body.

Most flavoring products (spices, seasonings, aromatic substances, etc.) have a low energy value due to the small amount of fats, proteins and carbohydrates in the composition, but actively affect the digestion process due to the content of essential oils, alkaloids and organic acids. A number of goods in this group, for example, tea, fruit juices, syrups, extracts, have nutritional value, as they contain deficient minerals, organic acids, easily digestible carbohydrates, and vitamins.

Many taste products, especially alcoholic beverages, when consumed in excess, have an adverse effect on the human body, and therefore require a reasonable attitude.

In trade practice, flavoring goods are divided into the following groups:

Alcoholic drinks - ethyl alcohol, vodka, alcoholic beverages, wines, cognacs, rum, whiskey, gin, brandy;

Soft drinks;

Tea and tea drinks;

Coffee and coffee drinks;

Spices, seasonings, synthetic and natural food, flavorings.

Depending on the nature of the impact of taste products on the human body, they are divided into two groups: general and local action. Eating goods of the first group leads to excitation of the central nervous system and affects the entire body. This group includes two subgroups: goods containing ethyl alcohol (alcoholic and low alcohol drinks) and goods containing alkaloids (tea, coffee, tobacco)

Products of local action affect the organs of taste and smell, and some - directly on the mucous membrane of the digestive tract, contributing to the secretion of juice.

In recent years, import supplies of flavoring products have increased significantly, and their range has expanded accordingly. In this regard, the responsibility of trade for the quality of products sold has increased. One of the key problems was the observance of the rules for acceptance of products and the examination of quality.

Tea is one of the most ancient drinks used by man. Tea has high taste qualities and delicate exquisite aroma, has a good stimulating and therapeutic effect on the human body.

Its main value is due to the content of caffeine alkaloid and tannins (tannin-catechin mixture). In addition, tea contains proteins, pigments, essential oils, vitamins and minerals.

One of the important indicators of the quality of finished tea is the content of water-soluble extractive substances in it, which turn into an infusion when brewed. Their number depends on the type and grade of tea: the higher the grade, the greater their content (28-40%).

Tea is obtained by special processing of the upper parts of the shoots (flushes) of the evergreen tea plant of the tea family.

The tea plant has shiny dark green oval leaves with short petioles. On the underside of the leaf are silvery-white hairs called baihoa (white eyelash) in Chinese, which is where the loose tea name comes from. Most of the hairs are on the upper tender leaves and the kidney. When a tea leaf is twisted, the secreted cell sap settles on the hairs and is fermented, giving the kidney and the upper tender leaf a golden color. The higher the content of golden tea leaves - tips, the higher its quality.

1.1 Examination of tea quality

When examining tea, the accompanying documents, the condition of the packaging and the correctness of the labeling are checked. Select a sample to assess the quality of tea in accordance with the batch size.

The quality of tea is determined by organoleptic, physicochemical, microbiological and safety indicators.

Organoleptic indicators of tea quality (appearance, color of the infusion, taste and aroma of tea, color of the boiled leaf) are the most important in determining the commercial grade of tea. Based on their analysis, one can judge the origin of tea, the quality of raw materials, and the observance of production and storage technology.

Therefore, organoleptic studies of tea are still decisive in assessing its quality. The organoleptic properties of tea are determined by specialists in the field of tasting evaluation - tea testers, using a 10-point system.

The physical and chemical indicators of tea quality include the following: mass fraction of moisture, mass fraction of crude fiber and mass fraction of fines.

Of the microbiological indicators for tea, an indicator of the presence of molds has been established.

Of the safety indicators in tea, the content of toxic elements (lead, arsenic, cadmium, copper), aflatoxin B1, radionuclides is normalized

Coffee is a popular and beloved tonic drink by the population of different countries.

The physiological value of coffee is due to the presence of caffeine alkaloid, aromatic substances and chlorogenic acid in it.

Natural coffee is the seeds (grains) of coffee plants from the genus Coffea Linney, growing in tropical countries. A coffee tree The genus Coffea has more than 30 species, of which only three are cultivated on an industrial scale.

This is coffee of botanical species: Arabian (Arabica), Liberian (Liberica) and Congolese (Robusta). Types of coffee differ in shape, color, size, taste and extract of seeds.

Commercial coffee varieties are a mixture of different varieties of coffee grown in the same region belonging to the same botanical species.

Good coffee is obtained, as a rule, when using a mixture of three or four types of coffee that complement each other in terms of extract, taste and aroma.

2.1 Examination of coffee quality

The examination of coffee includes checking the accompanying documents, the condition of the packaging and labeling, the analysis of quality indicators (organoleptic, physico-chemical, microbiological and safety indicators). To check the quality indicators of products, a random sample is taken from the selected units of transport containers - a certain number of packed units weighing at least 1.5 kg.

Organoleptic indicators of natural roasted coffee are appearance, taste and aroma, and instant coffee is also color.

When characterizing appearance natural roasted coffee beans pay attention to the uniformity and uniformity of roasting beans. Ground coffee should be a brown powder with the inclusion of coffee bean shells.

The taste of coffee is evaluated only in the extract after brewing. The aroma of coffee is determined in the dry product and in the extract. To determine the taste of coffee, the extract is drunk in small sips and the first taste sensations are recorded.

The taste of coffee is characterized by the terms: empty, grassy, astringent, bitter, velvety, winey, full, pleasant, delicate, sharp, rough, etc.

To assess the aroma of coffee, the extract is brought to the nose and inhaled. Good coffee is different delicate aroma characteristic of normally roasted beans.

3. Spices and seasonings

3.1 Spices

Spices include dried, ground or unground various parts of plants that have a stable specific aroma and taste due to the content of essential oils, glycosides and alkaloids.

Improving the taste properties of food, spices enhance the effect of food on the digestive organs, contributing to its better absorption. Many spices have bactericidal and antioxidant properties, this is due to their preservative effect when added to food products. Spices are added to food in very small quantities. Their excess gives food bitterness and burning, which is not harmless to the body.

3.2 Examination of spices

The list of quality indicators of spices includes humidity, mass fraction of essential oils, ash, metal and foreign impurities. The indicators of safety and microbiological purity are also standardized. Sampling of spices and their preparation for analysis is carried out in accordance with the regulatory documents for specific products.

Requirements for the quality of spices in terms of organoleptic and physico-chemical indicators are considered when characterizing each type of product.

For safety, spices must comply with the following. Requirements:

Radionuclides, Bq/kg(1-00-200)

Toxic elements (0.2 - 5.0)

3.3 Seasonings

Seasonings are products that can significantly change the taste of the food to which they are added (food acids, ready-made sauces, horseradish, table mustard, etc.).

Seasonings, unlike spices, are used in large quantities. In addition, unlike spices, which are exclusively of plant origin, seasonings may include plant products, inorganic salts and other components.

4. Fruit and vegetable juices

Juice - a liquid product obtained from fruits or vegetables by mechanical action and preserved by physical means, except for treatment with ionizing radiation.

Fruit juice is obtained from high quality ripe fresh raw materials. It is made from one or more types of fruit. Depending on the type of fruit and production technology (pulp removal or treatment with approved enzyme preparations or sorbents), juice is obtained: with fruit pulp, naturally cloudy (unclarified) or transparent (clarified).

Juice can be obtained directly from fruits (direct extraction), as well as from hot-bottled juices prepared for the future, aseptic or refrigerated storage juices, including those with a preservative - ascorbic acid, or from concentrated fruit juices.

In the manufacture of fruit juices, the following may be added to them: natural volatile substances (except juices direct pressing) obtained from this juice or fruit juice of the same name, ascorbic, citric acids, or sugars (sucrose, glucose, fructose).

Vegetable juice is produced from the edible part of benign vegetables, unfermented or subjected to lactic acid fermentation, intended for direct consumption or for industrial processing. It is made from one or more types of vegetables. Receive the juice clear, cloudy or puree, but not containing large particles of skins, fibers, seeds and other solid particles. The production methods are the same as for fruit juices. In the manufacture can be used: salt, vinegar, sugar or honey, spices, spices, natural flavors and other substances.

Juices occupy a special place among soft drinks, as they not only quench thirst, but also have a certain physiological effect on the body due to their refreshing ability, nutritional value, harmonious taste, pleasant aroma and stimulating effect specific to each type of juice. Some juices have not only food-tasting, but also dietary and medicinal effects. Juices contain almost all valuable nutrients contained in fresh fruits and vegetables: easily digestible carbohydrates, water-soluble pectin, nitrogenous, minerals and vitamins.

The energy value and taste properties of juices are determined, first of all, quite high content sugars (glucose, fructose and sucrose): natural juices- 8-14%, and in juices from raw materials with high natural acidity - up to 16-18% and higher (up to 23-24% in apple-sea buckthorn juice) due to the addition of sucrose.

Refreshing, and in combination with sugars, a harmonious taste is given to juices by organic acids - malic, citric, tartaric, in small quantities succinic, salicylic, etc. Fluctuations in acidity in juices are significant: from 0.2-0.4% for pear and peach to 1 .7-3.7% for cherry and blackcurrant. The maximum acidity (2-6%) has lemon juice. The presence of pectin in juices determines their radiation-protective and antitoxic effect due to the ability of pectin to bind and remove radioactive elements, heavy metals and toxins from the human body. In this regard, juices with pulp, in which almost all pectin is retained, are of the greatest value.

The nutritional value of juices is also determined by minerals, mainly easily digestible alkaline salts, as well as vitamins: A, groups B and C.

4.1 Examination of the quality of juices

The quality of juices is evaluated by organoleptic, physico-chemical, microbiological and safety indicators.

From organoleptic indicators evaluate transparency, appearance, texture (for nectars), taste, aroma and color.

Of the physico-chemical parameters in juices, first of all, the dry matter content is determined. Standards usually specify a lower limit for solids content.

In juices with pulp, the amount of fruit puree is normalized as a percentage; and in natural juices, juices with sugar and blended juices, in addition, the maximum allowable sediment content is determined, which, depending on the type of juice and its commercial grade, can range from 0.1 to 0.3%. The mass fraction of pulp in juices with pulp is 30-40%.

Acidity in combination with the amount of solids characterizes the harmony of taste and serves as one of the signs in determining the modes of heat treatment. The standard indicates either the lower limit of acidity, or the minimum and maximum allowable limits.

Natural 100% juices, depending on the quality, are divided into vintage, premium and first grade. Vintage juices are produced from one specific pomological variety of fruits and berries.

The mass fraction of ethyl alcohol, which can accumulate during fruit processing, for premium juices should not exceed 0.3%, for first grade juices - 0.5%, for branded ones - 0.2%.

In fortified juices, the content of vitamin C is normalized in the range of 0.025-0.25%, depending on the type of juice.

Of the microbiological indicators in juices, the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), bacteria of the Escherichia coli groups (CGB), yeasts and molds, pathogenic microorganisms, including salmonella, is controlled.

Safety indicators. The content of toxic elements (salts of lead, copper, zinc, tin, arsenic, cadmium, mercury, chromium) is limited in juices; radionuclides

Beer is a low-alcohol thirst-quenching drink with a hoppy taste and aroma, which has the ability to foam when filling a glass and for a long time keep a layer of compact foam on the surface.

The taste and aroma of beer are determined by extractive substances extracted from grain raw materials, bitter and aromatic hop compounds. The saturation of beer with carbon dioxide gives it properties to quench thirst.

This malt drink is not only tasty, but also healthy. With moderate consumption, beer does not harm health and increases vitality. The benefits of beer for humans are explained by its chemical composition and the impact of these components on the human body.

Beer is 86-91% water; unfermented extract (3-10%), which consists of nutrients and biologically active substances (proteins, carbohydrates, trace elements, organic acids, vitamins); ethyl alcohol (up to 9.4%) and carbon dioxide (up to 0.4%).

The raw materials for the production of beer are barley in the form of malt, unmalted materials, enzyme preparations, hops, brewer's yeast and water.

Beer technology is a complex and lengthy process consisting of several cycles: the production of malt from barley, the preparation of beer wort, the cooling of the wort, the fermentation of the wort, the after-fermentation and aging (maturation) of beer, the filtration and bottling of the finished beer.

5.1 Examination of the quality of beer

The examination is carried out according to the indicators united in five groups. The first group includes indicators: external design, appearance (transparency, the presence of foreign inclusions); in the second - mass fraction of carbon dioxide, foam height and foam resistance; in the third - the volume fraction of ethyl alcohol, the extractivity of the initial wort, acidity, color, stability (determined only at the manufacturer); fourth, taste and aroma; in the fifth - the volume of production.

For each group of indicators, sample sizes are determined taking into account the greatest objectivity. The selection of product units in the sample is carried out by random selection.

To control the stability, taste and aroma, two bottles are taken from the sample for each indicator. The beer remaining in the sample is poured into one vessel, thoroughly mixed and the volume fraction of ethyl alcohol, the extract of the initial wort, acidity and color are determined.

To determine the completeness of pouring beer in bottles (cans), 10 units are taken from a batch of any volume.

For the examination of beer poured into isothermal tanks, at least two, and from each barrel - four point samples of 500 cm3 in volume are taken from each sampling unit into clean dry bottles with a capacity of 500 cm3. Point samples are taken using a pouring or test tap. To eliminate foaming and losses of carbon dioxide, pouring is carried out through a special hose twisted in the form of a spiral with a diameter of 30-35 mm, ending in a glass tube, the end of which is lowered to the bottom of the bottle. After pouring, the bottle is immediately corked with a crown cap. To determine the height of the foam and foam resistance, take one bottle of beer, firmness - two. The remaining amount of beer is poured into one vessel, thoroughly mixed and the same indicators are determined as for bottled beer.

Dark beers have a wider range of colors, from brownish red to darker shades (nearly opaque).

Dark beer has a malty aroma and taste with a hint of caramel or roasted malt. Dark beer is sweeter than light beer. Less hops are added to dark varieties, so they are characterized by less pronounced hop bitterness and malt flavor.

In varieties of semi-dark beer, malt taste prevails with a touch of caramel malt.

In all types of beer with an initial wort extract above 15%, a wine flavor is felt.

In dark beers, hop bitterness is almost indistinguishable and malt flavor is evaluated by points:

* pure malt, with a slight bitterness - 5 points;

* malty with slightly burnt flavor - 4 points;

* weak malty, rough taste of burnt (burnt) malt - 3 points;

* very weak malty, impure, burnt, sour - 2 points.

In addition to organoleptic and physico-chemical indicators, microbiological indicators (KMAFAnM, BGKP (coliforms), yeasts and molds, pathogenic microorganisms, including salmonella) and safety indicators (toxic elements: lead, arsenic, cadmium, mercury; radionuclides and N -nitrosamines).

6. Grape wines

Grape wine is an alcoholic beverage obtained as a result of alcoholic fermentation of juice of fresh or withered grapes with or without pulp (crushed grapes) or without it, containing 8-20% ethyl alcohol. coffee tea grape juice

Grape wine contains all the nutrients found in grapes. The most valuable are fructose, glucose, tartaric, malic, dairy and succinic acid, minerals. Wine contains very small amounts of vitamins, trace elements, enzymes that are beneficial to humans. Vitamins C, groups B, PP, R were found in wine. Microelements contain iodine, manganese, molybdenum, boron, etc., there are substances with antibiotic properties.

Natural and sparkling wines, which are characterized by a low alcohol content, have the highest biological value.

The main raw material in winemaking is fresh or dried wine grapes. In addition to grapes, in the production of wines, concentrated grape juice (vacuum must), mistelle ( grape must, in which the process of alcoholic fermentation is stopped by adding ethyl alcohol up to 16% vol), rectified ethyl alcohol of the highest purity (for special wines), granulated sugar, refined sugar, extracts of aromatic plants and their distillates (for flavored wines), special wine yeast, carbon dioxide (for sparkling wines), sulfur dioxide and some other auxiliary materials.

When creating grape wines, two factors play an important role - the grape variety and the way it is processed.

The technology of making grape wines consists of primary and secondary production. Primary winemaking includes technological steps to obtain young wine. However, a young wine does not yet have the properties characteristic of aged wines. Giving it taste, color and aroma finished wine carried out at the enterprises of secondary winemaking.

6.1 Examination of the quality of wines

During the examination of wines, organoleptic, physico-chemical indicators, safety indicators and possible falsification are determined.

The organoleptic method, or, as they say more often, the tasting method, is the main method for assessing the quality of wines, and the physico-chemical analysis is additional, but no less important.

Tasting Rules

Wine tasting is carried out in clean, dry, bright rooms at a temperature of (15-18) 0C. The temperature of white wines during tasting should be (10-12) 0С, red - (15-17) 0С, sparkling - (8-10) 0С. The number of wine samples for sampling should not exceed 12 items (samples). The best time for tasting is 10 am.

The order of wine serving should not tire the taster. According to the general rules for their submission for tasting, the following order is observed: light wines are served before strong ones, low-extraction wines before high-extraction wines, young wines before aged and old ones.

Within one subgroup, white wines are tasted first, then rosé and red wines.

Sparkling wines will be tasted in ascending order of their sweetness at the end of the tasting, after a short break and rinsing. oral cavity clean water.

Wines are divided into whites, rosés and reds according to their color.

Among white wines, there are light-colored (slightly oxidized wines made from uncolored varieties of technically mature grapes) and dark (made from mature and overripe grapes, aged long time, moderately oxidized type).

The color of light wines can be: silver-white, almost colorless; light green, greenish, light straw, yellowish.

Dark wines have yellow, yellow-brown and brown color of varying intensity.

The color of rosé wines can be pale pink, pink, pale red, light red. It is very difficult to draw a clear line between dark rosé and light red wines.

The color of red wines can be: light red, red (typical for wines of light build); ruby, ruby red (characteristic of high quality wines); dark red, dark ruby, garnet (typical of high extractive southern red wines); violet-red, blue-red (inherent in young wines from intensely colored varieties, they brighten when aged).

The color of white wines becomes more intense and deep during aging. Red wines, on the other hand, tend to lose color as they age. Ruby color is the most optimal and beautiful for red wine.

The aroma of wine is due to the essential oils contained in the grapes.

The bouquet develops during the aging of the wine. It is much fuller compared to the aroma due to esters and other substances formed during aging. Only old, aged wines have a bouquet. The more harmonious the bouquet, the higher the quality and value of the wine.

When evaluating a bouquet, attention is paid to its general character - subtle, harmonious, rough, simple, and its details are noted - walnut, floral, aldehyde tone, etc.

There are the following main aromas of wine:

* wine - a simple aroma of natural wines;

* varietal - the aroma of a certain grape variety, ha-

rakteren for young natural wines;

* floral - a delicate aroma of wild flowers, inherent in high-quality natural wines; many dessert wines in a bouquet they are characterized by the aroma of a rose;

* fruit - characteristic of some natural and special wines from Cabernet Sauvignon, Bastardo and others (aroma of cherries, prunes, black currants); quince, melon, citron, strawberry and other aromas are also distinguished;

* Muscat - characteristic of all wines made from

Muscat grape varieties;

* honey - a valuable aroma of semi-dessert and dessert

wines (typical for wines of the Tokay type);

* resinous - characteristic of special wines made using must boiled over an open fire (malaga, marsala); in white natural wines it is a sign of strong oxidation;

* Madeira - a specific aroma in the bouquet of strong extractive wines subjected to heat treatment with oxygen (Madeira);

* sherry - a peculiar aroma in a bouquet of strong and non-

which natural wines, resulting from the vital activity of film-forming yeast (sherry);

* oxidized - inharmonious, weathered, unpleasant

a sharp aroma acquired by natural wines with excessive access to atmospheric oxygen and other oxidizing agents.

The intensity of the aroma is bright, strong, moderate and weak.

In the aroma of wines, there may be extraneous, unusual odors for wine. The most common foreign odors are: hydrogen sulfide, mold, the smell of medicines (as a result of treating grapes with a fungicide), yeast, mushroom, sour, the smell of dried fruits, etc.

The wine should have a taste that combines alcohol, acids, sugars, tannins (gives astringency) and fullness (extractiveness). Such wines are called harmonious.

There are the following main types of wine taste: wine, fruit, grape, honey, resinous, madeira, sherry, etc.

When characterizing the quality of adding the taste of wine, they evaluate: alcohol content (weak or low alcohol and strong or high alcohol), acidity (low acid and high acid), sweetness, astringency and extractivity.

Fullness or extractiveness of taste includes the combined effect of the sweetness, acidity and astringency of the wine.

According to the fullness of taste, wine can be empty, liquid, light, full, oily, thick, etc.

Astringency is an important component of the flavor composition of wine. Its deficiency leads to a feeling of a liquid, empty taste, and its excess gives the wine a roughness (an excessively astringent taste).

Wines with an excessive amount of sugar that is not in harmony with the composition of the wine are called sugary, cloying.

Fine is a wine that has softness, fullness, harmony and a characteristic, highly developed bouquet.

Velvety refers to wine that has a caressing softness, bordering on sweetness and oiliness.

The typicality of wine characterizes how close the studied sample approaches the ideal - the standard of a certain type or brand of wine.

From the physico-chemical parameters in wines, the volume fraction of ethyl alcohol (strength), the mass concentration of sugars, titratable acidity, the reduced extract, the content of sulfurous acid (free and bound) and volatile acids are determined.

Of the safety indicators, toxic elements (lead, arsenic, cadmium, mercury, copper, iron) and radionuclides (cesium-137 and strontium-90) are controlled.

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TASTE PRODUCTS. CLASSIFICATION OF TASTE PRODUCTS.

It is characterized by a large bulk density, good transportability, increased storage stability, and quick extraction. The quality of granulated tea is determined primarily by the quality of the semi-finished product used for its production, however, the organoleptic qualities (especially aroma) of such tea are usually lower.

Tea concentrates are valuable natural product containing in concentrated form all useful soluble substances ordinary tea. They are easy to use, dissolve without residue in hot and cold water.

According to the commodity form, concentrates are liquid, finely dispersed dry powders, granulated. In a number of countries (USA, Germany, Denmark, etc.) dry tea concentrates are obtained from finished tea.

Flavored teas are belong to a special category, since all types of long leaf teas can be flavored. Aromatization can be done by adding various fragrant parts of plants (jasmine flowers, bergamot peel oil, anise seeds, fragrant olive, etc.) to ready-made tea or by using synthetic aromatic essences. The presence of flavor, ero nature and full name must be indicated on the tea package.

Pressed tea obtained from by-products of tea production.

According to the main technology of their production, pressed teas are divided into two types, black and green.

According to the nature of the raw material and the form of pressing, they are divided into tiled, brick and tableted.

brick tea(black and green) are produced from the chips and crumbs formed during the production of long leaf teas of the same types.

brick tea(laocha) is obtained from coarsened old leaves and lignified shoots collected in autumn and spring when forming tea bushes.

Such tea has a red-yellow infusion color, coarse taste and aroma.

Tablet tea is a type of slab pressed tea. Its peculiarity is the low weight of tablets and the high quality of raw materials (tea crumbs from higher grades tea, sometimes with various fillings).

Fruit and herbal teas are dried independently or in combination with each other various herbs, flowers and finely chopped fruits.

The market share of these types of tea in Russia and the Republic of Belarus is 10%, and in Western Europe and the USA 60% or more.

The range of these drinks is varied. Thus, under the international trademark "Pickwick" herbal teas Chamomile, Lime, Mint, etc., fruit Lemon, Strawberry, Cherry, Banana, Chinese and others are produced. Herbal and fruit teas do not contain caffeine, but have a sufficiently high biological value due to the increased content of vitamins (often additionally fortified).

A special group of herbal teas are medicinal teas allowed to be consumed as food.

Tea quality is assessed based on the results of organoleptic and physicochemical methods of analysis. When evaluating the appearance (cleaning) of cyxogo tea, the type, group (leaf, medium, small, granulated, etc.), type, uniformity of color and degree of twisting of tea leaves, the presence of tips (confirming the high quality of tea), the presence of coarse plant materials, tea dust, foreign inclusions and odors characteristic of low grades, low-quality, adulterated tea.

After brewing tea, the color and intensity of the infusion is determined. The bright color and accompanying transparency is a reliable indication High Quality tea. Dark, intense but opaque infusion in freshly brewed loose leaf tea feature Low quality, old age tea. When evaluating the taste, the astringency and fullness of the taste of the infusion are distinguished, and when evaluating the aroma, the intensity, features and extraneous odors are distinguished.

In conclusion, the color of the boiled leaves and the uniformity of their color are determined.

Physicochemical methods determine humidity, total content of extractive substances, separately tannin and caffeine, tea fines and coarse plant materials (according to the total fiber content), metal impurities, ash content.

By quality, black and green long leaf teas are produced in the following varieties: bouquet, highest, 1.2 and 3rd grade.

Keep tea should be in clean, dry, well-ventilated rooms with a relative humidity of 60-65%, avoiding proximity to perishable and strongly smelling goods. During storage, tea ages and its organoleptic and physico-chemical parameters deteriorate. The age of tea from the moment of harvesting should not exceed 1 2 years. After this period, the tea infusion darkens, becomes cloudy, the taste acquires bitter and musty tones, the aroma is lost, and the content of soluble substances decreases. The lower the grade of tea, the faster these changes accumulate in it.

The guaranteed shelf life of black (packaged) long leaf tea in trade is 12 months, for packaged imported tea 18 months. from the date of packaging.

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Characteristics of flavor products

Which one is the most reliable?

Confectionery products are a group of homogeneous products with high nutritional value due to the high content of carbohydrates, mainly sugars, and for some types, starch and fats. In addition, the products of this group are distinguished by pleasant and diverse organoleptic properties, primarily taste and smell due to the use of multicomponent, including fruit and berry and spicy flavoring raw materials.

Among the raw materials used, there are quite a lot of valuable and expensive components that have cheaper, low-quality substitutes. All this makes confectionery products attractive to counterfeiters at all stages of distribution. Therefore, for this group, it is extremely important to establish identifying features, both common to subgroups and specific to certain types and even titles.

— to know the main types of identification and falsification of taste products;

— have an idea about the methods for detecting falsification of flavor products;

Taste products- food products of various chemical nature, mainly of plant origin (with the exception of table salt and synthetic flavorings), which excite the central nervous system, improve the taste and aroma of food and contribute to its more complete assimilation.

Depending on how taste products affect the human body, they are divided into two groups:

- general action (tea, coffee, alcoholic beverages): excite the central nervous system and affect the entire body;

- local action (spices, seasonings): affect the organs of taste and smell.

Excessive consumption of flavored goods can have adverse effects on the body.

According to the educational classification, taste products are divided into the following groups:

- alcoholic (alcoholic) drinks - spirits, vodka, rum, whiskey, alcoholic beverages, cognacs;

- low-alcohol drinks - beer, mash;

- soft drinks - fruit juices, syrups, extracts, fruit drinks, carbonated and hot fruit and berry drinks, mineral waters;

- tea, coffee and coffee drinks;

- spices, seasonings.

Conventionally, this group includes tobacco and tobacco products.

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Lecture 9 Flavors

They combine food products that improve the taste, aroma of food, contribute to its better absorption.

Taste products satisfy the body's need for certain taste sensations, stimulate appetite.

They include vitamins, organic acids, mineral layers, essential oils, easily digestible carbohydrates. Therefore, taste products have not only taste, but also nutritional value. Depending on how taste products affect the human body, they are divided into two groups:

- general action (tea, coffee, alcoholic beverages); stimulating the central nervous system and affecting the entire body;

- local action (spices, seasonings), affecting the organs of taste and smell.

In trade, flavoring goods are divided into:

- spices and seasonings;

- tea and tea drinks;

- coffee and coffee drinks;

- alcoholic drinks;

- soft drinks;

— soft drinks and mineral waters;

- Tobacco products (relegated conditionally).

Excessive consumption of flavoring products can have adverse effects on the human body. So, for example, excessive consumption of tea causes insomnia, palpitations and poisoning.

The group of taste products includes food products, the main components of which are substances that affect the nervous system and digestive organs.

Taste products improve appetite, increase the secretion of digestive juices, and improve the digestibility of food. According to the nature of the action on the human body, they are divided into groups: general and local action.

Taste products of general action are alcoholic beverages and containing alkaloids: caffeine - tea, coffee and nicotine - tobacco products.

Taste products of local action differ in the content of substances that improve the organoleptic characteristics of food: spices and seasonings.

The consumer value of flavoring goods is due to their rather high physiological value, and some of them to food, as they contain deficient minerals, organic acids, easily digestible carbohydrates, and vitamins.

In trade practice, flavoring products are divided into the following groups: spices, seasonings, tea, coffee, non-alcoholic, low alcohol, alcoholic beverages, tobacco products, aromatic and flavoring substances.

INTRODUCTION

The group of taste products includes a variety of food

new products are mainly of plant origin and pro-

products of their processing, which improve taste and aroma

properties of food and contribute to its more complete assimilation.

This group of goods is used by man to stimulate

mulling the assimilation of the main components of food: proteins, fats

ditch and carbohydrates.

When using flavoring products due to the contained

in them physiologically active substances improves appetite,

increased secretion of digestive juices, improved

processes of digestion and assimilation of food. Notable Russians

physiologists Nobel laureate I.P. Pavlov and

F.F. Erisman attached great importance to physiologically active

active substances of food.

Flavoring goods (tea, coffee, spices and seasonings, beverages)

ki) have been known to mankind for a long time and have been used since time immemorial.

times for cooking food and dishes with a variety of

nymi taste features, and independently. They about-

have a very low energy value (calorie content)

due to their low content of fats, proteins and

carbohydrates, but they actively affect both digestion processes

organic acids, and on the physiological state of the whole

organism. Part of the products of this group (fruit and berry syrups,

extracts, wines, liquors) have not only taste

owl, but also nutritional, energy value, since the content

harvest carbohydrates, alcohol, organic acids, vitamins and vitamins

similar substances, ash elements.

Physiologically active substances contained in the taste

owl goods can be divided into the following groups: alkaloids

dy, ethyl alcohol, glycosides, catechins, vitamins and vitamins

similar substances, mineral substances.

Alkaloid-containing flavor commodities include tea,

coffee, non-alcoholic tonic drinks based on cola.

soft drinks, low alcohol drinks. Ethyl alcohol always

present in human blood because it is a natural

ny metabolite of biochemical processes. However, increased

cal processes, and with a lack of vitamins C, B1 in the body

and B2, incomplete oxidation of alcohol occurs and in the body begins

acetone, methyl ethyl ketone, acetaldehyde and other

some compounds leading to toxicosis.

Glycoside-containing foods include spices and

seasonings, including mustard, horseradish.

tank products (contain provitamin nicotine), tea,

Excessive consumption of flavoring foods

adverse effect on the human body.

established,

for example, that with the abuse of strong coffee in whey

blood levels of free fatty acids increase, and this

contributes to the formation of deposits and heart disease and

courts; diabetics have high blood sugar levels

1 GENERAL CLASSIFICATION OF TASTE PRODUCTS

1.1. GENERAL CONCEPTS AND FEATURES

Taste products - a group of homogeneous products to grow

of solid origin, intended to satisfy

organoleptic (taste-aromatic) and physiological

the needs of the human body.

One of the main features of the products of this group is

the diversity of raw materials and production technologies is absent,

the uniformity of its composition and properties of substances of different subgroups

and species, as well as the presence of a significant number of physiological

chemical substances, causing their organoleptic and fi-

biological value. This is the main difference

flavor commodities from other food groups.

The only sign that allows you to combine

taste products into a homogeneous group, serves as their functional

purpose - satisfaction of organoleptic needs

stey in flavoring and / or aromatic substances, as well as fi-

physiological needs for substances that affect

nervous, digestive, immune and other organ systems

the lowness of man.

The group of taste products includes food products,

the main components of which are substances that render

effects on the nervous system and digestive organs

1.2 CLASSIFICATION OF TASTING PRODUCTS

Flavoring products improve appetite, increase excretion

digestive juices, improve the digestibility of food. By the nature

term of action on the human body, they are divided into groups: general

and local action.

Flavoring goods of general action, stimulating the central nervous system -

alcoholic beverages (containing ethyl alcohol) and containing

general alkaloids: caffeine - tea, coffee and nicotine - tobacco products

Flavoring products of local action affect the organ-

digestion, on the taste and olfactory nerves, i.e. way-

there are better digestion: spices and seasonings, flavoring

The physiological value of flavoring goods is due to

sufficiently high content of vitamins, deficient minerals

ral substances, organic acids, easily digestible carbohydrates

In trade practice, flavoring goods are divided into the following

1) alcoholic beverages (containing more than 9% alcohol);

2) low alcohol drinks (containing less than

3) soft drinks (containing no more than

– non-carbonated (juices, fruit drinks, extracts, syrups, etc.)

- carbonated (fruit and berry drinks, mineral

water, kvass and drinks from grain raw materials);

4) tonic drinks (tea, coffee, coffee products);

5) spices, seasonings, aromatic and flavoring substances

6) tobacco and tobacco products.

2 NUTRITIONAL VALUES OF FLAVORING PRODUCTS

2.1. NUTRITIONAL VALUE AND INDICATORS

ITS PROPERTIES

The nutritional value of flavoring goods is determined by the limited

a certain number of properties: energy, physiological,

organoleptic values, digestibility and safety.

If we rank these properties in order of importance for

consumer, in the first place should be put physiological

value that has the greatest impact on the body

human and the creation of consumer preferences.

For many subgroups of flavor products, priority is significant.

The power of this property is so great that all other properties

wa play a lesser role. So, ethyl alcohol, vodka and others

strong alcoholic drinks are bitter, burning

taste, may contain harmful substances, and therefore belong to

potentially dangerous, but despite this, a certain part

consumers prefer them to other alcoholic beverages

(e.g. wines) or soft drinks thanks to the optional

the changing effect of high doses of ethyl alcohol.

In second place in terms of importance are organoleptic

cal value and safety. In last place is

energy value, which many flavor products do not have

large or non-existent.

General characteristics of flavor products

Availability of calorie-free products

(drinking, mineral and mineralized waters) or goods,

whose energy value is so low that they do not have

no practical value (soft drinks with sugar

substitutes, tea, coffee), is another of the features

flavor products compared to other homogeneous groups

memory of goods. It should be noted that in order to create the

battalion preferences energy value does not play a role

what role.

The physiological value of taste products is determined by

flax with four main groups of physiologically active

Ethyl alcohol and alkaloids that affect

human nervous system;

Taste and aromatic substances giving

taste and aroma;

Water that maintains the water and temperature

the natural constancy of the internal environment of the human body, and

also the normal course of metabolic processes;

Vitamins, minerals, tanning and coloring

substances that affect the processes of metabolism and immune

tet of the human body, as well as on organoleptic properties

(color, taste) of the goods themselves.

Depending on the presence of the most significant PAS, the

migrating functional purpose, taste products and sub-

divided into alcoholic, low-alcohol, non-alcoholic

and tonic drinks.

Organoleptic value of flavoring goods. From

of all organoleptic indicators the greatest significance

when evaluating their quality, including consumer quality, have

taste and smell (aroma), as well as color. Other organoleptic

for most flavor products is less significant

chimes (for example, consistency) or do not play any at all

roles (e.g. shape, surface condition, internal

structure).

The taste and smell of the goods of the group under consideration serves

identifying sign of belonging to a certain

mu form, name or trademark. It is this one so far

the manufacturer largely forms consumer pre-

respect for specific products.

For taste products of different subgroups, types, varieties

stey is characterized by a variety of tastes, smells and their shades, which

which are mainly formed during the production process. For

Pages:12345next →

The concept and characteristics of flavoring goods, their formation on the basis of raw materials.
Classification of taste products

Meaning, classification of taste products and their impact on the human body. Types and range of tea and coffee products. Marking, packaging and storage of goods.

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

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test, added 07/28/2010

Flavoring products include tea, coffee, spices, seasonings, food acids. Taste value has sanasol - a substitute for sodium chloride (common salt).

Tea and coffee drinks have mainly taste and tonic value. Depending on the processing method, black and green tea is obtained containing 2-3% caffeine, essential oils, tannins, a little (taking into account the amount used) vitamins C, P and PP (niacin), potassium. Tea excites the central nervous system and cardiac activity, slightly increases blood pressure, stimulates urination. There are more vitamins in green tea, its strong infusions are useful for colitis. Tea, especially green tea, is a better thirst quencher than coffee. Tea with milk somewhat reduces the secretion of the stomach. In coffee beans - 1-3% caffeine. Coffee acts on the body like tea, but stimulates the secretion of the stomach more strongly. Instant coffee is a dried natural extract that has less flavor and 3-5% caffeine. There is a lot of vitamin PP in coffee. Adding 1 teaspoon of coffee to a glass of water produces strong coffee. Strong coffee and tea are contraindicated in hypertension, angina pectoris, atherosclerosis, glaucoma, peptic ulcer, gastritis with increased secretion and many other diseases. In medical nutrition, you can use coffee drinks (coffee surrogate), reminiscent of the taste of coffee, but do not contain caffeine. They are made from roasted and ground barley, oats, rye, chicory, soybeans, chestnuts, rose hips, acorns, etc. 5-35% natural coffee is added to some drinks (“Our brand”, “Friendship”, “Extra”, "Arctic", etc.), others do not contain it ("Baltika", "Acorn", "Health", "Children's", "Autumn", "Start", "Barley", etc.). From the extracts of these products, instant coffee drinks are obtained, sometimes with a small addition of natural coffee extract. The nutritional value of many coffee drinks is higher than natural coffee.

Bay leaf is introduced into soups, fish, meat and vegetable dishes, sauces 5-10 minutes before the end of cooking (0.02 g per serving and 0.2 g per 1 liter of sauce). Used in diets No. , , , , , , , , , , , , . In the same diets, in addition to No. and, cumin, nutmeg, anise, star anise are used.

Cumin (0.2 g) is added to cheesecakes, cottage cheese pudding, carrot salad, stewed cabbage, sauces.

Anise and star anise (0.5 g) are added to cottage cheese, flour products, sweet and sour sauce.

Grated nutmeg(0.1 g) is added to meat and vegetable dishes during the cooking process; in flour products - when kneading dough.

Cloves are used for fruit and berry sauces and compotes, stewed vegetables (0.02 g per dish).

Cardamom is used for flour products (0.5 g per 1 kg of finished products);

Coriander - for stews and flour products (0.1 g per dish).

Cloves and cardamom used in diets No. , , , , , , , , ,

Coriander - in diets No. , , , , , , , .

All diets show vanilla and synthetic vanillin(mixed with powdered sugar - "vanilla sugar").

Vanillin is added to sweet and curd dishes, semolina, flour products (0.01 g per serving).

Cinnamon is used in diets no. You can use extracts of spices (cloves, cinnamon, bay leaf, cardamom, nutmeg), dill oil, bay powder.

In clinical nutrition do not use black and red pepper and seasoning such as table mustard.

Nutritional value of flavor commodities. General characteristics of flavoring goods. Features of the composition and purpose, physiologically active substances and their effects on the human body

Tea

Coffee

Cocoa

Spices

condiments

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Classification of taste products

Tea

Coffee

Cocoa

Spices

condiments

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

Similar Documents

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

Similar Documents

TASTE PRODUCTS. CLASSIFICATION OF TASTE PRODUCTS.

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The concept and characteristics of flavoring goods, their formation on the basis of raw materials. Classification of taste products Meaning, classification of taste products and their impact on the human body. Types and range of tea and coffee products. Marking, packaging and storage of goods.

Classification of taste products

The concept and characteristics of flavoring goods, their formation on the basis of raw materials.
Classification of taste products

Meaning, classification of taste products and their impact on the human body. Types and range of tea and coffee products. Marking, packaging and storage of goods.