Abstract
The scientific and technological development of Russia is aimed at food security and food independence of the country. The problem is solved by using local raw materials, as well. Of high priority is the creation of food products with the pre-set functional properties. The government provides grant support for the projects and scientific programs of innovation activities. The challenge consists in rapid transition from the research results to their implementation. The task is effectively solved within the frames of R&D innovative projects in the system: “science and education – production –- market”. The specific features of growing and harvesting plant raw materials lie in their season character and a small scale. It actualizes its processing with the purpose of obtaining new food products in the small enterprise setting. The research on the technology of integrated processing of high cranberry was done. It involved whole berries pre-drying, cutting and further use of powder-like mixture in the syrup preparation. Modes and parameters for high cranberry drying are brought out: temperature 80ºC, time period – 72 hours with purification intensity of 30% of air volume an hour; kibbling of dry berries to powdery condition with the particle size of 0.001 mm. Rational technological modes and parameters for ready-made syrup are established: mass fraction of sugar syrup dry substances – 55%; the proportion “sugar syrup: high cranberry powder” in the recipe is 10:1.15; syrup cooking time – 30 minutes. Comparative analysis of nutritional value of fresh and dried high cranberry was carried out. The research has shown a high content of polyunsaturated fatty acids in the latter, that proves the practicability of high cranberry integrated processing.
Highlights
Under the conditions of innovative development of the society sustainment sector it is timely to provide the regional population with healthy nutrition, based on the technology of integrated processing of traditional raw material resources, considering food behavior patterns [1]
High cranberry fruits are characterized by good keeping qualities of biologically active substances while being on the shrubs and during the process of storage of harvest taken in, which is of great practical importance for their picking and processing [20]
The university specialists revealed and substantiated the possibility of developing the “Kalinovyi” syrup based on the local raw materials with allowances made for human and technological resources for its manufacturing
Summary
Under the conditions of innovative development of the society sustainment sector it is timely to provide the regional population with healthy nutrition, based on the technology of integrated processing of traditional raw material resources, considering food behavior patterns [1]. For achieving results in top-priority areas the integral programs and projects are formed that include all the stages of the innovation cycle: from obtaining fundamental knowledge to its application in developing new technologies and products and their marketing-out [2, 3]. Of high priority is knowledge-intensive production where, for strengthening the competitive positions, the ability to constantly renew the product is of crucial importance. It is achieved through implementation of “product technologies”, i.e. creating and promoting allnew goods. In this respect, higher value belongs to small and medium-sized businesses as they are the most conductive to rapid changes in technologies and products. Small and medium-sized enterprises can make the switch in their specialization, whichever narrow focused [4, 5, 6, 7]
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