ӘРТҮРЛІ ЖАРМА ҚОСЫЛҒАН КӨКӨНІС ДӘМТАҒАМ КОНСЕРВІЛЕРІНІҢ МИКРОФЛОРАСЫН ЗЕРТТЕУ

Abstract

The deterioration of the ecological situation on our planet and the level of contamination of food products with radionuclides, toxic chemical compounds, biological agents, and microorganisms contribute to the growth of negative trends in public health. In many countries, more and more attention is being paid to improving the structure and quality of nutrition as one of the main factors of national health. In order to introduce advanced technologies and increase the production of canned vegetable flavors, reduce high-temperature sterilization regimes with sufficient sterility of finished products, it is necessary to implement a number of measures to use new preservatives based on natural ingredients. The most promising and developing direction in the era of the XXI century is the fast food industry. Currently, the range of "fast food" products is produced by enterprises of the dairy, confectionery, and meat industries, but in the production of canned vegetables, the range of these products is very small and requires additional funds for cooking. Fruit and vegetable products are an important source of vitamins, minerals, amino acids, dietary fiber and other useful substances. With their regular use, metabolism and blood composition are normalized, the body is cleansed of toxins, carcinogens and toxic substances, the composition of the cardiovascular system and the functions of the digestive system are improved. Natural preservatives are widely used in the foreign consumer market, and these products are under development in the Kazakh market. The effectiveness of a preservative depends on its concentration, the pH of the environment, and the qualitative composition of the microflora. As a preservative iodinol (acid-soluble and water-soluble) was obtained. The use of its solutions allows to extend the shelf life of the finished product, reduce the sterilization regime and preserve the natural properties of the finished product.