vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2021-2-143-147vguit-2753Research ArticleПищевая биотехнологияFood biotechnologyИсследование сырья для производства безглютеновых продуктов питанияRaw materials for the production of gluten-free products investigationhttps://orcid.org/0000-0001-5891-7506ШаталоваА. С.ShatalovaA. S.

аспирант, факультет пищевой биотехнологии и инженерии, ул. Ломоносова, д. 9 Санкт-Петербург, 191002, Россия

graduate student, biotechnology and engineering faculty, Lomonosova str., 9, 191002, Russia

shatalovaaleks@mail.ruhttps://orcid.org/0000-0002-1676-5898ШаталовИ. С.ShatalovI. S.

старший технолог ИФА, отдел разработки наборов ИФА, Дегтярный пер., д. 8-10 лит. А, Санкт-Петербург, 191144, Россия

senior technologist, ELISA development department, Saint Peterburg, Degtyarnyi Lane, 8-10 A

shataloff.iv@gmail.comhttps://orcid.org/0000-0003-4250-4322ЛебединЮ. С.LebedinY. S.

генеральный директор, ,, 9-я Парковая, д. 48, Москва, 105264, Россия

general manager, ,, 9-th Parkovaya str., 48, 105264 Moscow, Russia

lebedin@xema-medica.comhttps://orcid.org/0000-0002-9284-4379БараненкоД. А.BaranenkoD. A.

к.т.н., доцент, факультет пищевой биотехнологии и инженерии, ул. Ломоносова, д. 9 Санкт-Петербург, 191002, Россия

Cand. Sci. (Engin.), associate professor, biotechnology and engineering faculty, Lomonosova str., 9191002, Russia

denis.baranenko@gmail.comУниверситет ИТМОРоссияITMO UniversityRussian Federationфилиал ООО «ХЕМА»Russian FederationXEMA Co. Ltd.Russian FederationООО «ХЕМА»Russian FederationXEMA Co. Ltd.Russian Federation202107062021832143147Copyright © Шаталова А.С., Шаталов И.С., Лебедин Ю.С., Бараненко Д.А., 20212021Шаталова А.С., Шаталов И.С., Лебедин Ю.С., Бараненко Д.А.Shatalova A.S., Shatalov I.S., Lebedin Y.S., Baranenko D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2753

Пищевая аллергия и борьба с аллергенами - важные проблемы глобального здравоохранения. Скрытые аллергены – важная проблема при производстве продуктов питания специализированного направления. Перекрестный контакт и загрязнение после очистки являются основными источниками таких проблем. Согласно нормам технического регламента ТР/ТС 027/2012 и стандарта Codex Stan 118-79 содержание глютена в готовой пищевой продукции не должно превышать 20 мг/кг готового продукта. Целью данного исследования было изучение сырья для производства безглютеновых продуктов питания для обоснования внедрения системы ХАССП. В качестве объектов исследования были выбраны образцы безглютеновых видов муки, чтобы оценить чистоту помещений для хранения, транспортировки и производственных помещений на заводах, производящих безглютеновую продукцию. Результаты показали, что при использовании сырья, хранившегося при ненадлежащих условиях, наблюдается увеличение содержания глютена в конечном продукте, можно сделать вывод о том, что данные условия хранения в помещении с глютен-содержащим сырьем недопустимо для безглютеновых видов муки, поскольку в конечном продукте будет наблюдаться повышенное содержание глютена и данный продукт нельзя будет реализовывать как безглютеновый, Кроме этого были проанализированы смывы с оборудования после выпекания из данной муки печенья, и выяснено, что для соответствия нормативным регламентам необходимо провести 3 цикла промывки, что увеличивает расходы воды, моющих средств, а также уменьшает выходы готовой продукции в связи с увеличением времени промывки, что в конечном итоге может увеличить стоимость готового продукта за счет увеличения расходов производителя.

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

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The authors declare that there are no conflicts of interest present.