atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-1-81-86atu-1727Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYОбеспечение безопасности при производстве кисломолочных продуктов с энтеросорбирующими пищевыми волокнамиEnsuring the safety in the production of fermented milk products with enterosorbing dietary fibershttps://orcid.org/0000-0003-4861-7862АлимардановаМ. К.AlimardanovaM. K.

050012, Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

alimardan.m.atu4@mail.ruhttps://orcid.org/0000-0002-4801-7173БакиеваВ. М.BakiyevaV. M.

050012, Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

venerabakieva@mail.ruАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan20242603202414318186Copyright © Алимарданова М.К., Бакиева В.М., 20242024Алимарданова М.К., Бакиева В.М.Alimardanova M.K., Bakiyeva V.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1727

Нынешняя тенденция потребителей, заботящихся о своем здоровье и привычках к здоровому питанию, побуждает исследователей изучать разработку пищевых продуктов с синбиотическими преимуществами. Пищевые волокна в овощах, фруктах и злаках являются одним из перспективных пребиотиков и использование их в дополнении рецептур молочных продуктов актуально. Но важным моментом является производство безопасных продуктов, согласно действующим стандартам страны производства и реализации. В статье приведены критические контрольные точки и проведено метрологическое исследование контроля качества на каждом этапе при производстве нового кисломолочного продукта с внесением энтеросорбирующих пищевых волокон. В результате исследования выявлены и пять критических контрольных точек, а также представлена оптимизированная схема с факторами, обеспечивающими безопасность и качество конечного продукта.

The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is one of the promising prebiotics and its use in supplementing dairy product formulations. However, the important point is to produce safe products according to the current standards of the country of production and sale. This article identifies critical control points and conducts a metrological study of quality control at each stage in the production of a new fermented milk product with the addition of enterosorbing dietary fibers. The study identified potential and five critical control points and presented an optimized scheme with factors that ensure the safety and quality of the final product.

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