At present times, when the market focuses on the consumption of less caloric, but
more rich in micronutrients, food products, there is a search and development of
technologies that allow obtaining a range of biologically valuable products for creation
of a greater variety with well-balanced nutritional and biological value. These foods
will meet the physiological needs of human body in biologically active substances and
perform preventive functions. Environmental degradation in Ukraine caused an
increase in the number of patients with radiation sickness, diabetes, atherosclerosis,
obesity and leukemia.
Consequently, the main direction of food industry development should be a
working-out on a scientific basis of high-quality and inexpensive food products and
their introduction into production. The solution lays in using environmentally friendly
raw materials grown near canning plants, as well as in the application of modern
technologies for its processing.
Taking into account all these problems, it can be stated that the main direction of
food industry development should be a working-out on a scientific basis of high-quality
and inexpensive food products and their introduction into production. The solution lays
in using environmentally friendly raw materials grown near canning plants, as well as
in the application of modern technologies for its processing.
Canning industry needs a rapid development of high-quality production: fruit and
vegetable juices, frozen vegetables and fruits, food concentrates, and canned dishes
with increased readiness.
In order to achieve the goals faced by the industry, it is necessary to introduce the
latest technologies of production extensively (mechanization and automation of
technological processes, complex use of raw materials), improve the quality and
expand the range of canned food.
This is the reason why the introduction into the manufacture of natural products
with safe to human body ingredients is of the most immediate interest. As they can
improve product's nutrition properties and even provide them with therapeutic and
functional characteristics.
Presentation of the main material. The existing method of birch sap production
is disadvantageous because freshly-gathered birch sap should be immediately directed
for processing, as short-term storage within a maximum of 24 hours is allowed only in
cooled rooms at a temperature from 0 to 5°C and relative humidity of not more than
75%. In case these conditions will not be completed, sap haze, acidity increase and
beginning of spontaneous fermentation shall occur, and these processes have essential
faults which are marked in Section 1 [1].
Choice and substantiation of technological methods for lactic fermentation
of birch sap. The composition of the flora involved in the spontaneous fermentation
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