General characteristics of flavoring goods. Taste products. classification of flavoring goods

In trade practice, flavoring goods are divided into:

- spices and ready seasonings;
- alcoholic drinks;
- low alcohol drinks;
- soft drinks;
- tea and tea drinks coffee and coffee drinks;
- tobacco products.

Spices and ready-made seasonings. Almost all spices are products plant origin and depending on which part of the plant they are obtained from, they are divided into barely blowing groups: seed - mustard, nutmeg; fruit - pepper, vanilla, anise, cumin, coriander, cardamom, tubs of flower-buds - cloves, saffron; leafy - bay leaf; cow - cinnamon; root - ginger, coluria.

All spices must be well dried, have the appropriate color, taste and aroma, without foreign impurities, and also without the presence of rotten, pest-eaten and other defects of fruits, seeds, etc.

To ready seasonings include salt, food acids, table mustard, horseradish, mayonnaise, etc.

Alcoholic drinks. Alcoholic drinks are drinks that contain a significant amount of ethyl alcohol. These include alcohol, vodka, alcoholic beverages, grape wines, cognacs, fruit and berry wines. The alcohol content in them is normalized in volume percent, and the sugar content (sugar content) - in grams per 100 ml of drink.

Low alcohol drinks. Low alcohol drinks include beer and kvass.

Soft drinks. Non-alcoholic drinks are drinks that are used to quench thirst. Depending on the composition and methods of preparation, they are divided into mineral water fruit and berry drinks and drinks like "Cola".

Tea and tea drinks. The value of tea as a flavoring product is due to its aromatic, gustatory and tonic properties. Tea eliminates fatigue, helps restore lost ability to work and improves a person's well-being. It is widely used as a diaphoretic for colds, it has positive action on the digestive, circulatory and nervous systems. According to the processing method, long leaf (loose), pressed and extracted tea is distinguished.

Since tea is highly hygroscopic, it must be stored in dry, well-ventilated rooms with a relative humidity of no more than 70%. Do not store it with perishable and strong-smelling goods. Warranty period of storage packaged tea and tea blended with imported is 12 months. from the date of packaging.

Coffee and coffee drinks. Natural coffee is obtained by special processing of the grains of the evergreen fruit. coffee tree. Fruit grains are cleaned of cornea and silvery membranes, dried and packed in jute bags.

Green coffee (in beans) and roasted (in beans and ground) go on sale. Fried ground coffee produced without addition and with the addition of not more than 20% of ground chicory or ground wine berries, or mixtures. Additions increase the extractivity and give fullness to the taste of the drink.

Depending on the type of raw materials used, coffee is divided into the following varieties:

the highest - from natural coffee beans of the highest grade of the botanical type "arabica";

1st grade - from natural coffee beans of the 1st grade of botanical species "arabica" and "robusta";
2nd grade - from natural coffee beans of the 2nd grade of the botanical type "Robusta".

Coffee drinks are powdered mixtures prepared from cereals, chicory, acorns, legume seeds, nuts, rose hips and other types of raw materials with or without the addition of natural coffee. These drinks are instant, coffee-like in taste and are intended for people with diseases of the cardiovascular system.

Tobacco products.

Tobacco products include the following types of tobacco - smoking and pipe, cigarettes, cigarettes, cigars. They are conditionally classified as food products, as they are consumed orally. The narcotic properties of tobacco products are due to the content of nicotine: in tobacco 0.2 ... 4.6%, in shag up to 7%.

Tobacco products are stored in dry and well-ventilated areas with a relative humidity of 60 ... 70%. It is not allowed to store perishable products with a specific smell in the same room with tobacco products. Warranty period of storage of cigarettes and cigarettes - 12 months. from the date of manufacture, pipe tobacco - 6 months.

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abstracton the topic:

" flavor products"

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

Rudakova Elena

Accepted: a teacher in spec. discipline

Khodyreva Olga Ivanovna

Sharlyk 2016

Flavoring products include tea, coffee, spices, seasonings, food acids. Taste value has sanasol - a substitute for sodium chloride ( table 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- This is a dried extract of natural, in which there are less flavoring substances 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.

AT clinical 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. Some drinks add 5-35% natural coffee ("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.

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 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 cottage cheese 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). Spice extracts (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 levels of potassium in the body.

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Taste products - a variety of food products that cause taste sensations in humans and contribute to the absorption of food. For the most part, they do not represent nutritional value, as they contain small amounts of proteins, fats and carbohydrates; organic acids, glucosides, tannic, coloring, aromatic, bactericidal and other substances. These substances act on nervous system human, enhance the secretion of digestive juices and improve digestion. Some flavor products (natural fruit and berry and vegetable juices, wines, etc.) contain significant amounts of mineral salts, vitamins, and organic acids and are valuable dietary products.

By the nature of the impact on human body Taste goods are divided into two groups: general and local action. Flavoring goods of general action have an exciting effect on the central nervous system and, for the most part, have bad influence on the body. They are divided into products containing ethanol(alcoholic beverages), and products containing alkaloids (tea, coffee, tobacco).

Excessive consumption of flavoring goods, especially those containing alcohol, nicotine and other potent toxic substances, is extremely harmful and dangerous for the human body. Alcohol is primarily a poison for the nervous system, and even small doses of alcohol have pernicious influence to a living organism.

In trade practice, taste products are usually divided into the following groups: tea, coffee, tea and coffee drinks; spices and seasonings; soft drinks; low alcohol drinks; alcoholic (alcoholic) drinks and tobacco products. Timofeeva V.A. commodity science food products/ Textbook, 2006 Page 165.

Taste products- a group of food products, the main components of which are flavoring substances that have a specific effect on the digestive and nervous systems. Flavoring substances include ethyl alcohol, organic acids, alkaloids, essential oils, mineral and organic salts.

Taste products stimulate the activity of the digestive system, thereby improving the appetite and digestibility of food. Possessing a low energy value due to the insignificant content of proteins, fats and carbohydrates, such products as spices, seasonings, aromatic substances, however, actively influence the digestion processes due to the content of essential oils, glycosides, organic acids.

According to the predominant effect on the human body, taste products are divided into two groups: general and local action.

Taste products general action excite the central nervous system and affect the entire body. These include alcoholic beverages, products containing alkaloids (caffeine, theobromine, nicotine), tea, coffee, some soft drinks and nutritional supplements.

Taste products local actions, acting on the gustatory and olfactory nerves, improving the taste and aroma of food, mainly stimulate the digestive system. This group includes spices, seasonings, salt, food acids.

In trade practice, flavoring goods are usually divided into the following groups: tea, coffee, spices, seasonings, tobacco products, alcoholic beverages, low-alcohol beverages, non-alcoholic beverages. Shepelev A.F., Pechenezhskaya N.A. Commodity research and examination of food products / Textbook. , 2004 Page 856.

Goals and objectives of studying the topic

Topic Summary

Review questions

3. Name the general and specific identifying features used in the assortment identification of honey. Which one is the most reliable?

Taste products

- spices, seasonings.

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 a valuable natural product containing all useful soluble substances in a concentrated form 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 to already ready tea various fragrant parts of plants (jasmine flowers, bergamot peel oil, anise seeds, fragrant olive, etc.) or the use of synthetic aromatic essences. The presence of flavor, ero nature and full name must be indicated on the tea package.

Pressed tea receive from by-products 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, rough 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 US 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).

special group herbal teas constitute 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 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, counterfeit 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 tea is a characteristic 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 varied organoleptic properties, primarily taste and smell due to the use of multi-component, 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 flavors), 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, and 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. For example, excess consumption 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 flavor products is determined by their rather high physiological value, and some and food, as they contain deficient minerals, organic acids, easily digestible carbohydrates, 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 character-

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

enough high content 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, so they 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 flavoring goods 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

all organoleptic indicators the greatest importance

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.

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test, added 11/23/2011

Comparative evaluation of consumer properties of cleaning and detergents

Studying the current state of the goods market household chemicals and their role in the life of society and man. Analysis of the range of household chemicals, raw materials and materials used in production. Quality requirements, marking, packaging and storage of goods.

presentation, added 10/21/2014

Commodity research and examination of ceramics and ceramic products

Formation of consumer properties and range of ceramic products.

Basics of ceramics production. Raw materials for ceramic products. Assortment of porcelain and faience dishes. Packaging, marking, transportation and storage of ceramic products.

term paper, added 04/16/2014

Factors that ensure the quality of goods

Analysis of a group of factors that ensure the preservation of the quality of goods when they are brought from production to the consumer, which include packaging and labeling, conditions for transportation, storage of goods. Methods for achieving high quality products.

term paper, added 05/27/2015

Product coding: relevance, commercial use. Goods packaging

Classification coding system. Technologies of automatic identification. The process of managing the movement of goods as an integral part of commercial activity. Packaging of goods: requirements, opportunities for improvement. Storage of non-food items.

test, added 04/22/2010

Falsification of goods: concepts, objects, types, methods.

Taste products

Detection of signs of falsification of food products by organoleptic, physical and chemical methods of analysis. The main features and characteristics of falsified flavor products are alcoholic beverages, tea, coffee, soft drinks.

test, added 03/18/2008

Textile goods (industrial goods)

Characteristics of textile fibers. Classification, range and characteristics of fabrics. Requirements for the quality of textile goods, defects. Marking, packaging and storage of textile products, preparing them for sale. Linen fabrics of new generation.

test, added 07/28/2010