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Rambler's Top100

Manufacture of alcohol liqueur & vodka products, 2/2015

ACTUAL PROBLEMS OF FERMENTATION INDUSTRIES

Kudryashov V.L.Efficiency and Prospect of Using Membrane Processes for Import Substitution of StillageProcessing Lines

P. 4-9 Keyword: DDGS; membrane processes; ultrafiltration; nanofiltration; reverse osmosis; evaporation; food additives; feed additives, dosage forms
Abstract: Studies have shown that an alternative to the process of evaporation of the liquid fraction bards are innovative membrane processes: microfiltration , ultrafiltration , nanofiltration and reverse osmosis. The objective advantages of membrane installations are described in the article. There are given flowcharts of three lines to process DDGS using membrane installations and vacuum-evaporators. By calculation the energetic, economic and ecologic advantages of membrane installations were proved. There was discovered a possibility to produce food additives and dosage forms from DDGS. The possibility to realize DDGS processing lines at domestic import substitution equipment was shown.
Authors: Kudryashov Vyacheslav Leonidovich, Candidat of Technical Science
FGBNU All-Russian Research Institute of Food Biotechnology
4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIONS IN ENGINEERING AND TECHNOLOGY

Kurbatova E.I., Rimareva L.V., Sokolova E.N., Borscheva Y.A.Biotechnological Aspects of Producing Hypoallergenic Products from Wheat Raw

P. 10-12 Keyword: allergenic proteins; enzyme preparations; proteolysis; glutelins; gliadins
Abstract: Fractional composition of wheat proteins was investigated by electrophoresis. Presence of allergenic proteins with a molecular weight of 30 to 90 kDa was found. Enzyme preparations of fungal proteases were used to biocatalytic degradation of protein allergens grain raw materials under optimum conditions temperature 50°C, pH 5,5, 2 hours. Preparation CEPA from Aspergillus oryzae deeper hydrolyzes protein material than the preparation Protoferm from Aspergillus niger. The use of preparation CEPA allow to obtain food hypoallergenic products free from gliadin and glutelin fractions.
Authors: Kurbatova Elena Ivanovna, Candidat of Technical Science;
Rimareva Lyubov Vyucheslavovna, Doctor of Technical Sciences, Professor, Corresponding Member, Russian Academy of Sciences;
Sokolova Elena nikolaevna, Candidat of Biological Science;
Borsheva Yuliya Aleksandrovna
FGBNU All-Russian Research Institute of Food Biotechnology
4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kotenko S.T., Khalilova E.A., Gasanov R.Z.Biologically active Сompounds in a Champagne Wine, Obtained with Use of New Strain of Saccharomyces cerevisiae Y-3980

P. 13-16 Keyword: yeast; champagne; amino acids; organic acids; fatty acids; antioxidant activity
Abstract: The influence of the strain Saccharomyces сerevisiae Y-3980 accumulation of biologically active compounds in champagne. Liquid chromatography in the wines identified by 17 amino acids. The total content of amino acids in experimental fault exceeds that of the control in 1.3 times, twice higher content of essential amino acids. Predominance of heterocyclic and monoaminodicarbonic (34 %), dicarboxylic (39 %) and diamination (twice) acids. The content of antioxidants: methionine, cysteine and alanine above experienced in fault. Study of antioxidant activity of champagne showed their identity and conformity to the standard indicators of good Russian wines. By GLC identified organic C2:0-C10:0 and polyunsaturated fatty acids involved in the formation of the bouquet of champagne. The content of organic acids in the trial version of above, with the exception of amber C4:0 wine and C4:0 acid. The total amount of unsaturated fatty acids on 39 % higher in the experimental variants, mainly due to the dominance of C18:2, C18:2w-6, C24:1w-9. Amount of monounsaturated fatty w-3, w-6, w-9 37 % above the test sample. The prototype of champagne had a decrease of saturated fatty acids (27 %).
Authors: Kotenko Svetlana Tsalistinovna, Candidat of Biological Science;
Khalilova Eslanda Abdurachmanovna, Candidat of Biological Science;
Gasanov Rasul Zakirovich
FGBUN Precaspian Institute of Biological Resources of Dagestan Scientific Centre of Russian Academy of Sciences, Makhachkala
45, Gadzhieva St., Makhachkala, 367025, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Polyakov V.I., Abramova I.M., Morozova S.S., Ustinova E.V.Prospective Active Carbons in Vodka Technology

P. 17-20 Keyword: adsorbents; active charcoal; water-alcohol liquid; sorting, filtering; bulk density; ash content; the adsorption activity oxidizability
Abstract: Study of active carbon Norit GCN 830 PLUS and Norit Kazakhstan 1-3, made of special grades of coconut shell and coal Mex 850 and Mex 900, on the basis of apricot pits and peach, showed a number of advantages over active charcoal BAU-A, used currently the technology of vodka, higher adsorptive activity, bulk density and abrasion resistance. After filtering through the coals studied in aqueous-alcoholic liquid-las increasing oxidation, decreased optical density, improved organoleptic characteristics, which indicates the effectiveness of treatment. We mention, the best results been obtained for activated carbons Norit GCN 830 PLUS and Mex 900 that suggests the possibility of their use in the technology of preparation of high-quality vodkas.
Authors: Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academician of RAS;
Abramova Irina Mikhailovna, Doctor Technical Sciences;
Morozova Svetlana Semenovna, Candidate of Chemical Sciences;
Ustinova Elena Vladimirovna
FGNU Research Institute of Food Biotechnology,
4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



INTEGRATED USE OF RAW

Abramova I.M., Zenina G.P., Kurbatova E.I., Aristarkhova T.Y., Polyakov V.A.Ultrasound Influence on the Extraction Process in the Processing of Fruit Raw Material with Use of Membrane Processes Clarification of Fruit Drinks

P. 21-24 Keyword: ultrasound; extraction; black currant; lingberry; enzymatic treatment; filtration, fruit infusions
Abstract: The article presents the results of research work on extraction process of fruit and berries - black currant and lingberry during fruit infusions production for alcoholic beverage industry with the use of ultrasound and enzymatic treatment. The best results for reducing the viscosity and improving the transparency of fruit infusions after ultrasound forcing were obtained with the enzyme "Pektofoetidin". It was found that for fruit infusions production from fresh berries should be used fractional ultrasound forcing during 30 minutes and processing of raw material infusion by the "Pektofoetidin" enzyme at a dosage of 0,015 % by weight of the raw material for 2 hours at 40 °C. After cooling of the fruit infusion the alcohol is added to a strength of 40 to 45 %, then it ages overnight, after that the fruit infusion subject to cascade filtration first through a filter sheets of "T" or "TFC-1P" mark and then through the microporous membrane with a rating of 0,45 micron. It is shown, that the ultrasound impact combined with enzymatic treatment and cascade filtration allows to intensify the extraction process and produce spirited fruit infusions of a high quality.
Authors: Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academician of RAS;
Abramova Irina Mikhailovna, Doctor of Technical Sciences;
Zenina Galina Petrovna, Candidat of Technical Sciences;
Kurbatova Elena Ivanovna, Candidat Technical Sciences;
Aristarkhova Tatiana Yurevna
FGNU Research Institute of Food Biotechnology,
4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Parfenova T.V., Korostyleva L.A., Tekutyeva L.A., Koneva A.O., Sosnina E.N.Alcoholic Balsams with Use of Local Herbs

P. 25-29 Keyword: physiologically valuable substances of plants; Japanese quince; sea buckthorn; vibumum Bureya; stevia; herbal preparations; infusions; functional balms
Abstract: Due to the peculiarities of the chemical composition balms have functional properties and are characterized by an evident physiological activity that contributes to use of subsequent dose of these drinks for preventing many diseases. So alcoholic balms have been used in small doses for health for a long period of time. Therefore, the aim of the work was producing alcoholic balms using local herbs, such as Japanese quince, sea buckthorn, Chinese wolfberry (Gogi) and viburnum Bureya. Two kinds of balms were developed: those which have a positive impact on the gastro-intestinal tract (GIT) (preparation № 1) and those which regulate the liver and biliary tract (prepara-tion № 2). Development of the balms formulations was started with making alcoholized fruit drinks(infusions) by double ingraining (maceration) raw materials on alcohol-water solution for 14 days. Alcohol-water mixture with 40 % of strength was used for making semi-finished products. Alcoholizedinfusions were also created. In total 16 infusions made of one ingredient and two consisting of seven and ten kinds of raw materials respectively were produced. Balms blends of infusions and fruit drinks were composed sequentially. Three variants of formulations were created on the base of preparation № 1 by changing the combination of fruit drinks made of raw materials, andfive different formulations were developed on the base of № 2 preparation. According to the results of degustation two recipes of obtained blends were chosen: for gastrointestinal tract and for liver. Each formulation was worked out in two variants: with sugar syrup and stevia extract. The strength of products, mass fraction of total extract and phenol compound have been defined. The project of proprietary standard for samples with stevia extract has been drafted. A preliminary calculation of the cost of developed drinks has showed their market competitiveness. Research has shown that adding Japanese quince, sea buckthorn, Chinese wolfberry (Gogi) and viburnum Bureya to the compositions of alcohol balms enriches them with physiologically active substances, that allows to put them on a par with functional foods.
Authors: Parfenova Tamara Vasilevna, Candidat of Technical Sciences, Associate Professor;
Korostileva Lyudmila Alekseevna, Candidat of Technical Science, Associate Professor;
Tekutieva Lyudmila Aleksandrovna, Candidat of Technical Sciences, Associate Professor;
Koneva Anastasiya Olegovna, Graduate Student;
Sosnina Elena Nikolaevna
School of Economics and Management, Far Eastern Federal University, Vladivostok
19, Okianskiy St., Vladivostok, 690002, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



PRODUCT QUALITY AND SAFETY

Kershengolts B.M., Shashurin M.M.To the Question of Reducing the Toxicity of Vodka

P. 30-34 Keyword: vodka; toxicity; lichens
Abstract: Toxicity decrease of alcoholic products can be reached by introduction of antioxidants to it for prevention of free-radical oxidation of ethanol to carbonyl compounds (fusel oils) and substances bounding carbonyl compounds (an acetaldehyde, an acetone, etc.) containing as in vodka, and formed in an organism at oxidation of ethanol in a liver, and taking them out of an organism. Both effects are reached by adding to vodka products of a biological product "Yagel" - aqueous-alcoholic extract of lichens' thallus of a family of Cladonia which active substances are lichen b- oligosaccharides, formed from lichen b- polysacharides (the main substances of lichens) at pre-extraction processing of the lichens' thallus by carbon dioxide in a condition of supercritical liquid. In experiments with laboratory animals it is shown that adding of a "Yagel" to vodka products concerning 1:100-1:500 for detoxicating and prophylaxis of alcoholic pathologies allows to reduce in 2-3 times toxic effect of an alcohol at the complete preservation of euphoric effect; more than in 20 times reduce post- intoxication effect, in 5.6 times reduce the speed of alcohol addiction formation. In experiment with volunteers was confirmed two first detoxicative effect of "Yagel" action.
Authors: Kershengolts Boris Moiseevich, Doctor of Biological Science, Professor;
Shashurin Mikhail Mikhaelovich, Candidate of Biological Science
Institute for biological problems of cryolithozone of the Siberian Branch of the Russian Academy of Science, Yakutsk
41, Lenina St., Yakutsk, 677980, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Islammagomedova E.A., Kotenko S.T., Khalilova E.A., Magadova S.A.Content of Fatty Acids when Cultivating Saccharomyces Oviformis on Various Mediums

P. 35-38 Keyword: geothermal water; melass; yeast; fatty acids; alcohol fermentation
Abstract: The influence of geothermal water in the composition of molasses medium of cultivating of yeast S. oviformis М-12Х on fatty acid metabolism in the process of alcoholic fermentation is studied. Free content of low molecular weight organic acids by capillary electrophoresis, determined the content of higher fatty acids to their methyl esters, - gas chromatographic method. The concentration of organic acids in nutrient media depends mainly on chemical composition of molasses, which is very complex and frequently changing under the influence of various factors.
Analysis of the qualitative and quantitative composition of fatty acids in the environment showed small differences between control (traditional medium) and experiment (with geothermal water content). In environments of quantitatively dominated the acetic acid - 60.49:72.84 % (experience: control) of the total amount of low molecular weight organic acids and monobasic saturated palmitic acid - 31.00:34.95 % (experience: control) and essential linoleic acid - 25.03:25.90 % (experience: control) of the total amount of higher fatty acids.
Marked by a distinctive ability to yeast cells cultured on medium with geothermal water, most completely carbohydrate fermentation of molasses. In the version number of the synthesized ethanol to 10 % higher than the rate in control.
Version with geothermal water was increased content of low molecular weight fatty acids, which play an important role in the exchange of carbohydrates and converting aromatic compounds. It is established the trend of increase in fermented substrates polyunsaturated fatty acids with a predominance in the experience irreplaceable and biochemically active linoleic acid. Discovered the dependence of specific features and content of fatty acids in fermented substrates from the conditions of cultivation allows insight into the effect mechanism of geothermal water in the composition of the nutrient medium on metabolism of yeast S. oviformis and gives an opportunity to intensify the technological process of biosynthesis of ethanol.
Authors: Islammagomedova E.A., Candidate of Biological Science;
Kotenko Svetlana Tsalistinovna, Candidate of Biological Science;
Khalilova Eslanda Abdurachmanovna, Candidat of Biological Science;
Magadova S.A.
FGBUN Precaspian Institute of Biological Resources of Dagestan Scientific Centre of Russian Academy of Sciences, Makhachkala
45, Gadzhieva St., Makhachkala, 367025, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Cherepitsa S.V., Sytova S.N., Guguchkina T.I., Markovsky M.G.On-line Calculator ofCorrectly Determine the Quantity of Volatile Components in the Alcohol-Containing Products

P. 39-42 Keyword: alcohol-containing products; spirit drinks; ethanol; internal standard; volatile compounds; gas chromatography
Abstract: Determination of the volumetric content of ethanol in alcohol products, in practice, is usually carried out using a hydrometer or pycnometer. However, this method only can be applied to binary ethanol-aqueous solution. The presence of significant concentrations of volatile compounds in the alcohol-containing products leads to a significant contribution of these compounds in the density of alcohol-containing sample. Therefore the direct calculation of the volumetric content of ethyl alcohol in accordance with GOST 3639 for such alcohol products gives the value of the strength, which may differ significantly from the true one. Use of incorrectly calculated volumetric content of ethyl alcohol leads to incorrect results determining the values of the concentrations of volatile organic compounds in alcohol-containing products. On the basis of the proposed algorithm for calculating the correct quantification of volatile compounds, including ethanol, on the basis of chromatographic data and indications of hydrometer it was developed on-line calculator. It is placed in the public domain on the Internet http://inp.bsu.by/calculator/vcalcr.html. The proposed method for the determination can be easily introduced into daily practice of testing laboratories and implemented in the international standards of quality and safety control of alcoholic beverages.
Authors: Cherepitsa Sergey Vyacheslavovich, Candidate of Physical Science;
Sytova Svetlana Nikolaevna, Candidat of Physical Science;
Research Institute for Nuclear Problems of Belarusian State University
11, Bobruyskaya St., Minsk, 220030, Belarus, This email address is being protected from spambots. You need JavaScript enabled to view it.
Guguchkina Tatiana Ivanovna, Doctor of Agricultural Science;
Markovsky Mikhail Grigorievich, Candidat of Technical Science
North Caucasian Regional Research Institute of Horticulture and Viticulture
39, 40-let Pobedy St., Krasnodar, 350901, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION

About Section "Food Biotechnology. Healthy Food"