Auswahl der wissenschaftlichen Literatur zum Thema „Карамахи“

Стабильность карамели при хранении значительно зависит от ее углеводного состава, содержания влаги, вида заверточного материала, условий хранения. Для снижения сахароемкости и сладости карамели, исключения из ее состава сахарозы, способствующей засахариванию карамели при хранении, а также высокогигроскопичной фруктозы, влияющей на процесс намокания карамели, в рецептуре целесообразна замена сахара белого на патоку крахмальную. Получение леденцовой карамели без сахара на основе патоки позволит повысить экономическую эффективность про- изводства. Исследовано изменение показателя активности воды Аw леденцовой карамели без сахара на основе различ- ных видов крахмальной патоки в течение шести месяцев хранения. Установлено, что Аw карамели зависит от изменения содержания в ней влаги и простых углеводов, количество которых определяется видом используемой патоки. В образце карамели на основе низкоосахаренной патоки значение показателя Аw за весь период хранения увеличилось на 38%, при этом она намокала меньше, чем контрольный образец, и по истечении шести месяцев сохранила аморфную стекловид- ную структуру. Максимальное увеличение показателя Аw – на 109% – отмечено у карамели на основе высокоосахаренной патоки, через 46 сут хранения она приобрела липкость из-за постепенного намокания. Увеличение показателя Аw в ка- рамели на основе карамельной кислотной патоки составило 92%, при этом изделие сохраняло товарный вид в течение всего срока хранения. Результаты исследования позволяют рекомендовать полученные образцы леденцовой карамели для внедрения в производство. Установлена целесообразность определения нестандартного показателя активности воды Аw в дополнение к традиционному показателю качества карамели массовой доли влаги W, что позволит более объ- ективно оценить состояние влаги в продукте, спрогнозировать его возможное изменение при хранении и сохранность. The stability of caramel during storage significantly depends on its carbohydrate composition, moisture content, type of wrapping material, storage conditions. To reduce the sugar content and sweetness of caramel, to exclude sucrose from its composition, which contributes to the sugaring of caramel during storage, as well as highly hygroscopic fructose, which affects the wetting process of caramel, it is advisable to replace white sugar with starch syrup in the recipe. Obtaining sugar- free candy caramel based on molasses will increase the economic efficiency of production. The change in the water activity index Аw of sugar-free candy caramel based on various types of starch syrup during six months of storage was studied. It has been established that Аw of caramel depends on changes in the content of moisture and simple carbohydrates in it, the amount of which is determined by the type of molasses used. In the caramel sample based on low-saccharified molasses, the value of the Аw index for the entire storage period increased by 38%, while it got wet less than the control sample, and after six months it retained an amorphous glassy structure. The maximum increase in the Аw index – by 109% – was noted for caramel based on highly sugared molasses; after 46 days of storage, it became sticky due to gradual wetting. The increase in the Аw index in caramel based on caramel acid syrup was 92%, while the product retained its presentation throughout the entire shelf life. The results of the study allow us to recommend the obtained samples of candy caramel for introduction into production. The expediency of determining a non-standard indicator of water activity Аw in addition to the traditional indicator of caramel quality of the mass fraction of moisture W, has been established, which will make it possible to more objectively assess the state of moisture in the product, predict its possible change during storage and safety.

Представлен способ приготовления карамели с начинкой, обогащенной биологически активными веществами растений, которые способствуют укреплению иммунитета за счет содержания витамина С и биофлавоноидов. В статье представлены результаты исследования предпочтений жителей г. Калининграда и Калининградской области при выборе кондитерских изделий. Путем моделирования и оптимизации рецептуры и параметра процесса экстрагирования определены оптимальные значения факторов, влияющих на процесс приготовления карамели с начинкой. Приведены данные оценки качества готового продукта по органолептическим и физико-химическим показателям, произведен расчет показателей, повышающих его пищевую ценность. Разработаны профилограммы вкуса и запаха для нового продукта.

Ак-текке (1370) - мемориальный комплекс в Ларенде, столице княжества Караман, на протяжении XIV в. являвшегося главным политическим конкурентом Османов в Анатолии. Композиция центрально-купольной мечети Ак-текке схожа со многими раннеосманскими памятниками, резко выделяясь в общей массе предельно консервативных караманидских культовых построек, однако ее конструктивные достижения намного превосходят возможности мастеров, возводивших синхронные османские сооружения. Отдельные элементы композиции зала Ак-текке заставляют вспомнить позднесельджукские купольные медресе XIII в. и способы расширения пространства в мечетях северо-анатолийских бейликов XIV в. Эта малоизвестная постройка, генетически связанная с архитектурой Конийского султаната, отражает поиски оптимальной композиции мечети анатолийскими зодчими и не могла остаться в стороне от внимания османских архитекторов, особенно учитывая прямой османский архитектурный патронат в Ларенде. Вопрос о происхождении композиции Ак-текке включает выяснение ее места в истории архитектуры Карамана, выявление связи с предшествующей сельджукской и синхронной османской традициями. Ak-tekke (1370) is a memorial complex in Larend, the capital of the principality of Karaman, which was the main political competitor of the Ottoman state in Anatolia throughout the 14th century. The composition of the central-domed mosque Ak-tekke is similar to many Early Ottoman monuments, standing out sharply in the total mass of extremely conservative Karamanid religious buildings, but its constructive achievements far exceed the capabilities of masters who built synchronous Ottoman buildings. Some elements of the composition of the hall of Ak-tekke are reminiscent of the late Seljuk domed madrasah of the 13th century and the ways of expanding space in the mosques of the North Anatolian beyliks of the 14th century. This little-known construction, genetically related to the architecture of the Rum Sultanate, reflects the search for the optimal composition of the mosque by Anatolian architects and could not stay away from the attention of Ottoman architects, especially considering the direct Ottoman architectural patronage in Larend. The question of the origin of the composition of Ak-tekke includes elucidating its place in the history of Karaman architecture, revealing the connection with the preceeding Seljuk and synchronous Ottoman traditions.

This paper analyses a poorly-known source on the history of the Crimea, the travelogue by French Victor de Caraman, who visited the peninsula in spring 1784. The 22-year-old traveller made a tour of Europe as a part of the educational programme foreseeing practical acquaintance with the life of foreign countries and strange peoples. His travel diary was intended for memory and not for publication. Later on, de Caraman made an outstanding career on the French diplomatic service. The Crimean fragment of his travelogue was published after his death. Although de Caraman was under protection of almighty Grigorii Potemkin and Russian generals in the Crimea, his evaluations of the events on the peninsula were often unpleasant to Russia. He paid attention to a series of crises events appearing on the eve and after the unification of the Crimea with Russia. Simultaneously, the traveller marked the government’s actions towards the integration of the region into the imperial structure and opportunities of the economic development of the country. De Caraman described the strongholds of the Russian army and Black Sea navy in the Crimea in details. He also studied the natural environment and population of the peninsula. Interesting are his reflections on the Crimean antiquities and particularly an episode with “excavations” at the ancient town atop Mangup plateau. The Russian translation of de Caraman’s travelogue with necessary comments is published.

Одним из важнейших направлений развития пищевой промышленности является производство продуктов питания, обогащенных незаменимыми нутриентами, к которым относятся в том числе и антиоксиданты. Это обусловлено тем, что в настоящее время на такой продукции дефицит кондитерских обогащенных подобными веществами. Создание такого вида карамели позволит получать востребованную продукцию, в том числе профилактического назначения. В ходе исследований был разработан и запатентован способ производства антиоксидантной карамели. Установлено, что полученная по предлагаемой технологии карамель обладает высокой пищевой ценностью, необходимыми органолептическими и физико-химическими характеристиками. One of the most important areas of development of the food industry is the production of food products enriched with essential nutrients, which include antioxidants. This is due to the fact that there is currently a shortage of sugary confectionery products enriched with such substances on the market for such products. The creation of this type of caramel will make it possible to obtain in-demand products, including those for preventive purposes. During the research, a method for producing antioxidant caramel was developed and patented. It has been established that the caramel obtained using the proposed technology has a high nutritional value and the necessary organoleptic and physicochemical characteristics.

Разработан алгоритм и компьютерная программа для количественной оценки надежности геохимических предвестников землетрясений, выявленных ранее по визуальному сопоставлению временных рядов. С использованием программы обработаны геохимические временные ряды, полученные на пункте Дубки (водород, 2004-2019 гг.) и на пункте Караман (гелий, 2006-2011 и 2018-2019 гг.).

The article examines the works of E. Haywood, as the author of novels, the publisher of three women's magazines that laid the groundwork for the culture of women's creativity in English literature of the XVIII century. Her name is called among the first authors of a women's novel, which is still interpreted from a gender perspective in modern science as a sociocultural phenomenon that represents the world through the eyes of women. Nevertheless, the authors of the article note the serious influence of men's literature on the work of the writer who was passionate about politics and social reforms. Special attention is paid to such genre modification of the novel as "secret histories", the predecessor of "the novel with the key". It is noted that what is new in "secret histories" is the shift in the angle of perception of the text itself, filled with facts about certain historical events and people, which were taken from various kinds of insinuations, as a rule, it had nothing to do with the real history, but attracted the reader with their variations in the relationships of the characters. Slander becomes the subject of the depiction, and its possessors represent heroes (antiheroes) through the prism of the certain moral values, including the state ones. For the first time in Russian literary criticism, the authors acquaint the reader to the "secret histories" of E. Haywood, novels “The Secret History of the Present Intrigues of the Court of Caramania”(1726), “Memories of a Certain Island Adjacent to the Kingdom of Utopia” (1725 – 26), “The Advantures of Eovaai, Princess of Ijavea; a preAdamitical History” (1736) in the context of women's prose in England in the XVIII century. The analysis of the novel “The Secret History of the Present Intrigues of the Court of Caramania” as the most vivid example of the "secret histories" by E. Haywood is offered. The material of the article will be of interest to the specialists, as well as to those who are interested in the development of the female genre of the novel in the literature of England during the Enlightenment.

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.