This article is devoted to the development of technological regimes for the rational use of beer dialysates formed in the production of non-alcoholic beer. One of the effective ways to use it, is the production of vinegar. The article presents data on the study of volatile components, organic acids and amino acids of initial beer dialysates with a volume fraction of ethyl alcohol of 0.6 % and brewing dialysates concentrated to a volume fraction of ethyl alcohol of 5.0 % and 8.0 %. The data of the study of volatile components, organic acids and amino acids of vinegar obtained as a result of biochemical oxidation of concentrated brewing dialysates with acetic acid bacteria are presented. The oxidation process was carried out by a periodic deep-seated method. Influence of aeration regimes and initial concentration of acetic acid on the functional activity of acetic acid bacteria in obtaining vinegar from beer dialysates is shown. Recommended technological regimes for obtaining vinegar in a periodic deep method from beer dialysates.

Structural and mechanical properties of condensed milk preserves, including viscosity, depend on many factors (the type and composition of the raw dairy raw materials, processing techniques, conditions and shelf life, etc.) and through the organoleptic characteristics determine the consumer properties of the products.

The article presents the study results of the influence of the heat treatment modes of fat-free milk before thickening on the viscosity of the finished product. Were studied freshly processed and after storage samples of condensed fat-free milk with sugar, for the development of which was used laboratory equipment, which allows reproducing the main technological operations for obtaining condensed milk preserves with sugar. Seven samples of condensed fat-free milk with sugar were obtained at three temperatures of pasteurization 75 °C, 85 C and 95 °C with a holding time of 15 s, 10 and 30 min. Were determined dynamic viscosity, active and titratable acidity in the samples. it is shown that in freshly processed products the temperature of 75 °C with the exposure from 15 s to 30 min did not lead to a significant increase in the viscosity of the samples. The thermal regime of 95 °C with an exposure of 15 s caused the viscosity to increase up to 1.9 Pa·s. The thermal regime of 85 °C for 30 min led to an even greater increase in viscosity, up to 2.5 Pa·s. An assumption was made on the formation of interrelations “pasteurization temperature — viscosity”. The analysis of the results of the change in the effective dynamic viscosity as a function of the shear gradient in the specified samples subjected to storage under extreme temperature conditions were carried out. The obtained regularities are mathematically processed and presented in the form of spatial diagrams and formulas. Recommendations are given for the most appropriate modes of heat treatment of fat-free milk, which least influences the viscosity increase of the product during storage.

The studies found that strains of micromycete Aspergillus niger L-4 and B-3, producers of citric acid, can synthesize hydrolytic enzymes with invertase activity with a deep cultivation method on a sugar-mineral medium and medium based on starch hydrolysate. The most preferred regimes for conducting the biotechnological process are: the age of the inoculated mycelium is 24 h, the fermentation temperature for the sugar-mineral medium is32 °C and for starch hydrolysate is29 °C.

For the Aspergillus niger strain L-4, the extracellular invertase activity for 120 h of the biotechnological process as a result of the fermentation of the sugar-mineral medium was (0,847 ± 0,068) u/cm³ of the native solution, and for strain B-3 — (0,966 ± 0,077) u/cm³ of the native solution, respectively.

During fermentation of the medium, based on starch hydrolysate, extracellular invertase activity for strain L-4 was (1,379 ± 0,097) u/cm³ of native solution, and for strain B-3 — (1,597 ± 0,144) u/cm3 of native solution, respectively.

The strains of the fungus Aspergillus niger L-4 and B-3 when cultivated on a sugar-mineral medium and medium, based on starch hydrolysate, have the ability to synthesize enzymes with invertase activity, the invertase activity of strain B-3 at the end of the process higher. The obtained data can be applied in further researches to develop a technology for the production of citric acid and invertase in one biotechnological process.

For the production of distillates from Jerusalem artichoke, the technical and economic advantages of using dried raw materials are substantiated in comparison with the processing of fresh tubers, consisting in stabilizing the biochemical composition of raw materials and increasing its microbiological characteristics, eliminating seasonality, simplifying the technological process. The fractional composition of fructose containing carbohydrates of raw materials was studied and it was shown that in the process of obtaining dried Jerusalem artichoke, the main carbohydrates of raw materials depolymerize and, as a result, their accessibility to enzymatic hydrolysis is increased. The content of free reducing sugars (fraction FI) increases by 3–5 times, low molecular weight fraction of inulin (fraction FII) by 1.5 times. The albumin complex of dried Jerusalem artichoke is analyzed and it is established that the main protein fractions are albumins (58.2–61.5 % of total protein nitrogen), prolamines and glutelins are not found in the raw material. The factors influencing the technological parameters of the two-stage method for preparing dried artichoke for distillation are determined. At the first stage, when obtaining the sugared wort, a hydromodule (1 ÷ 4.5) was installed, the norm of the microbial inulinase task (3.0–4.5 units in/g inulin of the raw material), the duration of the enzymatic treatment (3 hours at a temperature of 52 ± 2 °С). Based on the study of the dynamics of CO₂ emissions, the evaluation of the strength of fermented wort and the determination of volatile components in it, it is recommended to use dry alcoholic yeast Fermiol in the amount of 100 mg /100 g of wort, the process at a temperature of 28–30 °С, the fermentation time is 72 hours. it is shown that acidification of the medium in the wort preparation stage to pH 4.5 allows to reduce methanol content in the fermented wort.

Due to the fact that in the elderly and elderly there is a danger of a lack of full-value protein, biologically effective fat and mineral substances, the purpose of these studies was the development of a sour-milk beverage based on components for the fractionation of amaranth flour. The use of protein concentrate as a functional ingredient for emulsifying amaranth oil containing a balanced ratio of unsaturated: saturated fatty acids, phospholipids, and squalene in the emulsion for the preparation of yogurt from skim milk is theoretically justified. The sour milk drink contained an increased amount of protein (by 75 %), biologically effective fat and 30 % more minerals (calcium, potassium, iron), compared to the known yoghurt. Organoleptic, physicochemical and microbiological indicators met the standard requirements.