The article is devoted to the development of the production technology of a dairy and vegetable product with functional properties with established optimal dosages of enriching components. The article presents a comparative analysis of the chemical composition and properties of enriching components in the form of pumpkin of the Kroshka variety, Lavitol-arabinogalactan and flower honey, and substantiates the possibility of enriching curd products with β-carotene, dietary fiber, vitamins and minerals. The method for obtaining powder from pumpkin pulp with a particle size of about 0.5 mm has been established. The authors have studied the influence of the selected enriching additives on the quality characteristics of the developed curd product. As a result of the combination of dairy and vegetable components, the curd mass «Solnyshko» – a product with high nutritional and biological value has been obtained. The main value of the developed curd mass lies in the ability to provide the body with beta-carotene and dietary fiber. The optimal ratios of prescription components in the developed «Solnyshko» curd mass have been established in the following ratios: cottage cheese (WFF 9%) – 86.11%, pumpkin pulp powder – 5%, flower honey – 6.39%, Lavitol-arabinogalactan – 2,5%. The developed curd product has a high nutritional value. It has been determined that consumption of 100 g of «Solnyshko» curd mass will satisfy the daily physiological need for beta-carotene by 63.6%, for dietary fiber – by 18.4%. The shelf life of the enriched curd mass is 10 days at a storage temperature of 4±2℃. Industrial testing of the «Solnyshko» curd mass technology was carried out at the «Line» LLC PСС (Blagoveshchensk, the Amur Region).

The use of modern technologies in the production of food products often leads to decrease in nutritional value due to the loss of essential nutrients. In this regard, there is a need to search for new technological solutions in the field of food fortification. Functional food products are one of the actively developing areas for solving this problem. The main component of functional foods are functional ingredients, thanks to which the product exhibits useful, health-improving properties. At present, functional nutrition has become available, that is the ability to make a varied diet from foods rich in proteins, vitamins, flavonoids and other biologically active components. In this aspect, mulberry fruits are promising plant raw material with a high content of biologically active substances. This fact creates an opportunity for their use in the production of functional products. The article presents the developed functional product, namely jelly using mulberry syrup – mulberry doshab. The influence of the dosage of mulberry syrup, as well as the influence of the type and concentration of gelling agents on the quality of jelly have been studied. The optimal ratio of jelly components has been selected. The formulation and technology of jelly has been developed. The organoleptic and physical and chemical indicators of the quality of the finished product have been determined. A significant content of vitamins and minerals in the finished product has been established. The conducted theoretical and experimental studies have confirmed the effectiveness of mulberry syrup, and allowed the development of a new recipe for gelled dessert, the introduction of which contributes to the expansion of the range of functional products.

The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food products, and, above all, bakery products with food additives is the most promising direction in the field of creating functional food products. The algorithm for the development of enriched bakery products food additives has been proposed considering the importance of the problem of health saving of the Russian population of different age groups by enriching traditional bakery products with food additives, which are essential food and are in stable demand of the population, allowing for their systematic use to correct nutritional deficiencies in the diet, and therefore reduce the risk of socially significant diseases. The algorithm for the development of enriched bakery products with the use of food additives provides for the implementation of several stages, including the scientific justification of the choice of a food additive for enriching a traditional bakery product; the rationale for choosing the recipe of a traditional bakery product for its enrichment with a food additive; the scientific justification of the effective dosage of a food additive for its inclusion in the recipe of a traditional bakery product; development of the formulation and technological modes of the production processes of a bakery product enriched with a food additive; study of the consumer properties of the developed enriched bakery product and its effectiveness when consumed by the population of different age groups; assessment of the competitive potential of the developed enriched bakery product compared with traditional bakery product; development of technical documentation: technical specifications, RC and TI for the production of enriched bakery product. The implementation of the proposed algorithm will make it possible to create enriched bakery products with the use of food additives, the systematic use of which will ensure the normalization of the nutritional status of the Russian population, and therefore will contribute to health conservation.

Chicory roots are a valuable source of inulin and other healthy nutrients. The most common direction of their industrial processing is instant chicory powder production. Extraction is the main process in the production. Conventional extraction methods, which include maceration, percolation and extraction in a screw extractor, have a number of significant drawbacks, including high capital and operating costs, low quality of the resulting extract, complexity in repairing equipment, short overhaul life, etc. The purpose of the present study was to assess the technical feasibility of increasing extraction process efficiency through using continuous pulsating extractors (CPE) developed by the Ingehim company, in which a non-stationary, countercurrent mode of interaction of raw materials with the extractant is incorporated. Testing of engineering solutions implemented in CPE was carried out at a pilot pulsating unit (PPU). For extraction, roasted and crushed (5–20 mm) chicory roots from one of the operating chicory factories were used. The ratio chicory : water during extraction was 1 : 4.5, which is 1.5–2.5 times lower than in conventional extractors. A lower extraction temperature (up to 85°C) combined with a shorter extraction time (up to 1 hour) may help retain more inulin and other nutrients as compared to conventional methods. The results of the study at the PPU under these conditions confirmed the high yield of water-soluble solids (up to 98%) without additional grinding. A scheme for the modernization of a chicory factory equipped with the most common percolation extraction equipment having a feed capacity of 400 kg/h is proposed through using CPE. 3D images of the proposed modernization are shown. A comparative assessment of energy consumption for extraction using different methods is given. The results of the study indicate the capability and high efficiency of CPE for extracting chicory, which is confirmed by a decrease of up to 3.6 times in the total specific energy consumption for obtaining 1 kg of instant chicory powder compared to conventional extractors. Low capital and operating costs determine the prospects for using CPE for the modernization of existing chicory factories or the creation of new energy-efficient factories.

Creation of new products with scientifically substantiated and proven properties that reduce the risk of developing diseases that are directly dependent on nutrition, and improve health due to the presence of various nutrients in their composition is one of the promising areas for improving the health of the population. The soft drinks market today is replete with both domestic and foreign manufacturers. In addition, public catering enterprises have the opportunity to sell their own products, which necessitates the improvement of the quality of drinks and their functional properties. A person consumes soft drinks throughout his life, while they represent the optimal basis for enrichment with biologically active food substances, since they most affect the endoecological rehabilitation of the human body. Natural non-alcoholic drinks based on healthy plant materials are becoming increasingly popular. We have developed soft drink compositions using cranberry, sea buckthorn, Japanese quince (chaenomeles), ginkgo biloba and basil leaves, containing vitamins A, C, E, known for their antioxidant properties. In order to preserve raw materials, shock freezing and dehydration by means of convective drying were used with a sparing temperature heating regime not exceeding 45 ℃, which made it possible to preserve the most vulnerable vitamin C to heat treatment. As a result of experimental studies, recipes and technologies for the production of drinks have been developed, as well as technical and technological maps indicating organoleptic indicators and energy value. Dry matter and acidity, which corresponds to the accepted allowable values have been determined. The values of the chemical composition of drinks have been obtained, allowing to state that, according to the content of the microelement potassium, drinks belong to general health-improving functional drinks, and, according to the content of vitamin C, to antioxidant and immune-supporting functional drinks.

The research is devoted to determining the safety of mare’s milk and fermented milk drink «Kumis». As you know, mare’s milk contains proteins such as lactoferrin, alpha- and betalactalbumin, immunoglobulin, lysozyme, serum albumin. At the same time, the body immune system includes lysozyme and lactoferrin, which are involved in protecting it from the effects of pathogenic bacteria, since they destroy them both in the milk itself and in the human digestive system. In addition, mare’s milk differs in the composition of a number of minerals, vitamins and enzymes. It has been established that kumis has a mass fraction of fat of 2.00%, of total proteins – 2.38% and carbohydrates – 5.92%. According to the data on the amino acid score of kumis, the limiting amino acids are valine, isoleucine, methionine, threonine, phenylalanine, while the indicators of the ideal protein exceed those of the FAO / WHO from 13.4 to 28.3%. It has been established that mare’s milk and kumis contain a large amount of vitamins (A, E, C, B1, B2), which ensure the normal course of biochemical and physiological processes in the human body. In the process of the research, it has been found that in the experimental samples of mare’s milk and kumis, the presence of heavy metals and pesticides has not been detected, and the content of radionuclides in the studied dairy products is in trace amounts and does not exceed the MPC values. Mare’s milk and fermented milk drink kumis meet the requirements of TR CU 021/2011 ««On the safety of food products»» and TR CU 033/2013 «On the safety of milk and dairy products». It can be seen that the introduction of products based on mare’s milk into the industry of specialized, dietary and preventive nutrition is very promising and relevant.

The article deals with the use of natural color to reduce the level of introduction of sodium nitrite. Enzymatic rice is used as a dye. The value of meat products is determined not only by their ability to satisfy a person’s physiological need for nutrients and energy, but also by the attractiveness of organoleptic indicators. The modern consumer is accustomed to a certain color of meat products, associating with it their freshness and good quality. However, according to the totality of accumulated clinical observations, the use of nitrites, which fix the natural rose-red color of meat, is causing increasing medical concern. The article presents the functional and technological properties of model samples of boiled sausages with different content of dye and sodium nitrite. The obtained data on the study of the qualitative indicators of a new type of boiled sausages have shown that the product with the use of fermented rice in the recipe leads to the formation of a more intense color in the prototypes. The article shows the results of the study of the properties of raw minced meat and the quality indicators of the finished product. The results of the research have shown that the introduction of a dye into minced meat and a decrease in the proportion of the introduction of sodium nitrite leads to a decrease in residual sodium nitrite in boiled sausages. The use of a reduced amount of sodium nitrite together with fermented rice makes it possible to obtain a safer product with a low content of residual sodium nitrite – 0.34 mg%, in the control sample it is 3.5 mg%. Microbiological studies have shown that reducing the amount of sodium nitrite in the recipe and the presence of fermented rice does not affect the microbiological parameters of finished sausages. The expediency of using a natural dye in sausage production has been experimentally confirmed in order to reduce the level of sodium nitrite introduction.

The lack of protein in the diet of humans and animals, the presence of a large amount of plant waste, which have further potential for use, but are now almost not used, are serious problems that require immediate solutions. Modern methods of biotechnology are able to solve this issue. The purpose of this review was to study the existing technologies for using yeast to produce protein from plant waste. Waste of plant biomass, which are initially indigestible polysaccharides, when using special processing methods, break down into easily fermentable sugars, which can serve as a good substrate for the accumulation of full-fledged yeast protein, and the yeast cell wall is able to bind toxins, undesirable microorganisms and remove them from the intestinal tract of humans and animals, allowing them to be included in the composition of biologically active additives for functional purposes. The review examines the advantages of using yeast in comparison with other microorganisms and the technology of the process. It is possible to use deep and solid-phase cultivation, the first of which is technologically preferable. The products and preparations produced by foreign and domestic manufacturers are considered. Yeast is used for feed preparations: Candida, Saccharomyces, Hansenula, Torulopsis, Rhodotorula, etc.; for the food industry – mainly Saccharomices cerevisiae, Torula. The resulting products, enriched with protein and components of yeast cells, differ significantly from analogues in nutritional value. This approach to the use of industrial waste at enterprises can make many production cycles closed, increase the environmental friendliness of plants, reduce unnecessary waste disposal costs and increase total revenue.

The article presents materials reflecting the developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age groups of 7-11 years and 12 years and older for the organization and implementation of school meals in accordance with the requirements of SanPiN 2.3/2.4.3590-20. The scope of the developed materials includes schools and public catering enterprises that organize meals for schoolchildren based on the principles of healthy eating in accordance with the requirements of the Sanitary and Epidemiological Rules and Norms SanPiN 2.3/2.4.3590-20 «Sanitary and Epidemiological Requirements for the Organization of Public Catering of the Population « (approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation dated October 27, 2020 No. 32). When calculating the school menu, the requirements for the cost of a grocery set have been taken into account (no more than 58.39 rubles per day per student for the age category of 7–11 years and 12 years and older for school breakfast; no more than 58.39 rubles per day for one student of the age category of 7–11 years old and 65 rubles per day for one student of the age category of 12 years and older for a school lunch; no more than 18.75 rubles per day for one student of the age category of 7–11 years old and 22.75 rubles per day for one student of the age category of 12 years and older for a school afternoon snack). The developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age categories of 7–11 years and 12 years and older have passed an examination in the Office of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare in the Republic of Adygea and received a positive conclusion (01-00-03/58-4986-2021 dated August 27, 2021) and can be recommended for the use in educational institutions. The optimal period for the development (at least three months) and approbation (at least six months) of an exemplary school menu should be considered from six months to a year. In addition, the menu for school meals should be multivariate, including options for people with disabilities and other individualization. The new menu should be tested first in some educational institutions, and after adjustment by the developers, it is recommended for implementation. For the effective organization and implementation of school meals, a systematic approach to the issue of the formation of high-quality raw materials and a flexible pricing policy is required.

The purpose of the research is to analyze the prospects for the production and processing of turkey meat to expand the range of culinary products. The technological potential of turkey meat for the production of culinary products has been considered. High biological value and dietary qualities have been noted. The turkey is considered to occupy a significant segment in the volume of poultry production, which is constantly increasing as a result of the growth in consumer demand. The volumes of production of turkey meat have been given and the largest domestic producers of turkey meat noted. The dynamics of production and consumption of turkey meat in Russia has been presented. The structure of consumption of turkey meat in Russia in % of the total amount of meat consumed has been given. The types of turkeys and their characteristics have been considered. The advantages of choosing turkey meat in comparison with other types of poultry meat are noted. According to its biological and economic characteristics, turkey meat is one of the most promising types. The range of culinary products from turkey meat, its chemical composition, fabrics, varieties have been considered. The industrial advantages of white meat compared to red meat have been shown. An assortment of appetizers, first and second courses is given. Data analysis shows that minimally processed turkey is an excellent source of protein, vitamins and minerals. Turkey meat is regarded to be the meat of the future due to its low fat content and high protein content. Turkey meat, due to its high technological potential, the absence of an allergic effect on the human body, is the primary raw material for the production of culinary products for baby food, dietary, therapeutic, preventive, functional purposes. To prepare new types of culinary products from turkey meat and expand the range of this group, it is advisable to use innovative sous-vide technology that preserves the maximum nutritional and biological value of the finished product.

The hotel business is the basic sector of the tourism industry, contributes to the increase in tourist flows, the internationalization of financial capital, and the growth of employment. The hotel sector is developing rapidly (with the exception of 2020, which is explained by anti-Covid measures), largely due to the introduction of innovative development strategies. The investment prospects of the hotel sector should be built on the basis of such a systematization of modern innovative trends, and business planning of the activities of hotel enterprises should ensure the best implementation of innovative approaches when developing a strategy in a specific business environment. The purpose of the study is to study the modern features of innovative strategies for the development of hotel business enterprises, their impact on the dynamics of sales of paid services to the population, including the example of the Krasnodar Territory. The research methods are the following: statistical method, competitive analysis method, generalization method, forecasting. The results and conclusions: an analysis of the applied innovative strategies by hospitality enterprises indicates that such strategies are effective tools for effectively solving the problem of survival and ensuring the business security of hotels. Conclusions: innovative strategies are the most important part of the strategic management of a hotel enterprise, they make it possible to strengthen its competitiveness, meet the constantly changing preferences of guests, follow industry trends or even outstrip them.

The article considers the system of industrial enterprises constituting a business group, jointly producing some final product, supplying it with their private products. Since, in general, the capacities of enterprises are different, their products are not produced in proportional volumes, which simultaneously leads to both overstocking and the formation of a shortage of individual components of the final product. This leads to a decrease in the overall efficiency of the business group and to the instability of its individual enterprises. In the study, the task has been set to develop a mathematical model and a mechanism for a coordinated and fairly evaluated activity of enterprises using the basic concepts of the theory of active systems. The proposed model design is based on the requirements: private products must be supplied by enterprises in the required proportions, and penalties for failure to complete tasks must be characterized by a single penalty coefficient. In particular, in the development of well-known approaches to reconcile the conflicting interests of two different economic entities, it is proposed:

– to clarify the area of agreed decisions by expanding it, taking into account not only the possibility of exceeding the optimal task for the enterprise, but also its underestimation;

– to form a criterion for assigning penalty coefficients, as the equality of the lower value of the region of feasible solutions of a stronger enterprise and the upper value of the region of feasible solutions of a weaker enterprise.

The solution of the problem is generalized to the case of an arbitrary number of enterprises. A general algorithm for solving the problem has been developed, including determining two critical enterprises, calculating the allowable (agreed) volume of product output for them, calculating the corresponding penalty coefficient and the values of output of individual products for each enterprise. An illustrative example has been given.

The article shows the stages of breeding work to create a variety of white-grain Adygeiskaya corn. In order to collect, study and preserve local populations, the Institute researchers traveled to various auls and villages of Adygea. The studies were carried out in accordance with generally accepted methods of breeding work with corn. In the course of the research, the task was solved to reduce the height of plants to 2.0 m, to resist to lodging, fragility of the stem and loose smut, to increase productivity. For the period of 1999–2000 75% of the original material was rejected. In subsequent years, to increase the efficiency of selection, elite cobs were selected in the amount of 50–100 pieces after additional rejection in laboratory conditions and were sown by families. In 2007, the line AB-73 was allocated, which received the name Adygeiskaya. The new variety showed a grain yield of 60.8–71.0 centners/ha, which is 12.2 centners/ha higher than the Urvanskaya white standard, the yield of grain from the cob was 82.0%, the standard – 81.3%. Its grain is distinguished by good quality indicators: fat – 5.0%, protein – 11.9%. The variety has passed production testing in the fields of Adygea, the Krasnodar Territory and the Republic of Abkhazia. Approved for the use since 2009. High productivity and adaptability of the variety allow us to recommend it for wide use in production. The creation of the white-grain Adygeiskaya corn variety is a significant step in expanding the range of varieties used in production, as well as a contribution to the formation of a modern strategy for the scientific and technological development of the Russian Federation, the results of scientific research are important for the development of the theory and practice of breeding work.

The main goal of the research is to develop a system of agro-ecological land zoning to improve the adaptive landscape system of land management and land use, based on the analysis of long-term data in agricultural production for farms of various forms of ownership in the city of Maikop and the Maikop region, and the project of basic elements of the ALSLM of the Republic of Adygea. To achieve this goal, materials have been collected on the structure of sown areas of farms, gross harvests of crop products, the livestock industry, the use of chemicals, land management and nature management. The article analyzes the geomorphological features, agro-climatic, hydrological resources and parameters, soil-forming and underlying rocks, soil cover and vegetation of the landscapes of the foothill zone of the Republic of Adygea. A comparative assessment of the quality of lands in farms has been carried out, soil bonitet scores calculated for fertility and favorable factors in the system of environmental monitoring. Technological properties of agricultural lands have been assessed. Five nature management territorial complexes (NMTCs) have been identified and maps of the main landscapes have been compiled. The degree of their correspondence to agricultural activities has been revealed on the basis of the analysis of the agro-ecological potential of landscapes. The factors limiting their placement in specific areas of the foothill zone of the Republic and the reasons that reduce their productivity and product quality have been established. In general, according to the principle of economic feasibility, the considered territories of the city of Maikop and the Maikop district of the Republic of Adygea, which are included in the zone of intensive agriculture, are quite suitable for growing both grain crops and for the development of vegetable growing, horticulture (traditional and intensive), viticulture.