vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2022-2-374-386vguit-3105Research ArticleЭкономика и управлениеEconomics and ManagementОценка экономической целесообразности и рыночной перспективы производства мучных изделий с добавлением семян льна и осветленного томатного сокаAssessment of economic feasibility and market prospects for the production of flour products with the addition of flax seeds and clarified tomato juicehttps://orcid.org/0000-0002-3707-3882СлепокуроваЮ. И.SlepokurovaY. I.

к.б.н., доцент, кафедра управления, организации производства и отраслевой экономики, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Biol.), assistant professor, Management, Organizations Manufacturing and Industrial Economy department, Revolution Av., 19 Voronezh, 394036, Russia

yuliya.orobinskaya@mail.ruhttps://orcid.org/0000-0001-8662-4559ЖарковаИ. М.ZharkovaI. M.

д.т.н., профессор, кафедра технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Engin.), professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia

zharir@mail.ruhttps://orcid.org/0000-0001-6234-8174ЕфремовД. П.EfremovD. P.

экстерн, кафедра технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

extern, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia

smkaltai@mail.ruhttps://orcid.org/0000-0001-5959-6652ПлотниковаИ. В.PlotnikovaI. V.

к.т.н., доцент, кафедра технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), assistant professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia

plotnikova_2506@mail.ruhttps://orcid.org/0000-0002-2899-5455ВасиленкоИ. Н.VasilenkoI. N.

к.э.н., доцент, кафедра управления, организации производства и отраслевой экономики, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Econ.), assistant professor, Management, Organizations Manufacturing and Industrial Economy department, Revolution Av., 19 Voronezh, 394036, Russia

Irina_NW@bk.ruhttps://orcid.org/0000-0001-9814-6005ИванчиковД. С.IvanchikovD. S.

студент, кафедра технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

student, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia

ivanchikov_99@mail.ruВоронежский государственный университет инженерных технологийVoronezh State University of Engineering Technologies202224082022842374386Copyright © Слепокурова Ю.И., Жаркова И.М., Ефремов Д.П., Плотникова И.В., Василенко И.Н., Иванчиков Д.С., 20222022Слепокурова Ю.И., Жаркова И.М., Ефремов Д.П., Плотникова И.В., Василенко И.Н., Иванчиков Д.С.Slepokurova Y.I., Zharkova I.M., Efremov D.P., Plotnikova I.V., Vasilenko I.N., Ivanchikov D.S.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/3105

Статья посвящена оценке ожидаемого экономического эффекта от внедрения в производство разработанных инновационных мучных изделий (хлеб из пшеничной муки с пониженным содержанием соли, безглютеновый кекс). На основании анализа современного состояния и перспектив развития хлебопекарной промышленности предлагается, используя методы диверсификации, осуществить расширение ассортимента вырабатываемых мучных изделий за счет нетрадиционных рецептурных компонентов растительного происхождения, в частности, продуктов переработки плодов томатов и семян льна масличного. Авторские инновационные решения, направлены на повышение потребительских свойств продукции, изменение химического состава, а также повышение конкурентоспособности изделий и рационализации использования базовых ресурсов (материальные, финансовые). Все это, в конечном итоге, будет способствовать увеличению показателя эффективности отечественного хлебопекарного производства. Предлагается использовать новые подходы к расчету эффективности процесса производства и сбыта инновационной продукции на основе оценки показателей стоимости реализации и прибыли исходя из заданного минимального уровня рентабельности в 20 %. Кроме того, приведен сравнительный анализ ключевых показателей производства мучных изделий по традиционной технологии и модифицированной. Расчеты показали, что значение экономической эффективности реализации 1 т разработанного хлеба пшеничного с пониженным содержанием соли и со сниженным гликемическим индексом «Ароматный» составит 10,50 – 12,44 тыс. р., хлеба пшеничного с семенами льна и осветленным томатным соком «Лёня» – 12,87 – 16,47 тыс. р., безглютеновых кексов «Фантазия» – 27,73 – 29,35 тыс. р. Полученные результаты убедительно свидетельствуют об экономической эффективности и целесообразности внедрения в промышленное производство разработанных инновационных технологий мучных изделий.

The article is devoted to the assessment of the expected economic effect from the introduction of the developed innovative flour products into production (bread made of wheat flour with a reduced salt content, gluten-free cupcake). Based on the analysis of the current state and prospects for the development of the bakery industry, it is proposed, using diversification methods, to expand the range of flour products produced using non-traditional prescription components of vegetable raw materials, in particular, products of processing of tomato fruits and oilseed flax seeds. The author's innovative solutions are aimed at improving the consumer properties of the product by changing the chemical composition, as well as increasing the competitiveness of the product and rationalizing the use of basic resources (material, financial). All this, in the end, will contribute to an increase in the efficiency of domestic bakery production. It is proposed to use new approaches to calculating the efficiency of the production and marketing of innovative products based on the assessment of the cost of sales and profit based on a given minimum level of profitability of 20%. In addition, a comparative analysis of the key indicators of the production of flour products using traditional and modified technology is given. Calculations have shown that the value of the economic efficiency of the sale of 1 ton of developed wheat bread with a reduced salt content and with a reduced glycemic index "Aromatic" will be 10.50 – 12.44 thousand. wheat bread with flax seeds and clarified tomato juice "Lenya" – 12.87 – 16.47 thousand rubles, gluten-free cupcakes "Fantasia" – 27.73 – 29.35 thousand rubles. The results obtained convincingly indicate the economic efficiency and expediency of introducing the developed innovative technologies of flour products into industrial production.

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