У статті проаналізована можливість розробки технологій переробки відходів льону олійного для виробництва продукту харчування, а саме халви задля підвищення харчової цінності продукту та збереження екології України. Вперше розроблені рецептура та технологічна схема халви, що складається зі шроту льону олійного, насіння соняшнику та ін. натуральної сировини. Визначено, що отриманий продукт має підвищену харчову цінність та позитивний вплив на системи людського організму.
In the processing of linseed oil in the oil industry is formed a significant amount (up to 64%) of prot or meal as well as peel and solvents. Their rational use can solve the problem of multi-tone emissions smiths or naturals environment and get extra product, which will be considerable value to the food industry. Analysis of domestic works, which devoted learning possibilities of using flax waste oil indicates a wide range of studies, but they don`t inclusive complex disposal of al windows waste. So, scientists have paid attention to conversion straw and ostium, which is obtained after isolation of seeds and hair, and prot and canopy, is wide applicable only in the production of feed. But more rational use useful nutrition in the new food technology hasn`t been achieved.
The article will issue of waste reduction of intoxicating flax and the elimination their harmful influence on natural environment. Technology development potential is recognized processing of flax waste oil for the production of foodstuffs, namely, halvah to increase nutritional value and safe ecology in Ukraine. For the first time developed a recipe and technological scheme of halvah consisting of a meal of flax oilseed sunflower seeds and other naturals raw materials. There was determined that the product obtained has a high nutritional value and a positive influence on the systems of the human body. So there solve environmental problem in country that can improve the environment and increase the nutritional value of confectionery.
