Beer and beverages №1/2014
NEWS
INNOVATIVE RAW - The BASE of QUALITATIVE BEVERAGES
E. A. Korotkih, A. E. Chusova, I.V. Novikova, J. E. Astafieva. Method of Obtaining the Highly Malt Extract
| Tags: amino acid composition; buckwheat; grain raw material; highly malt extract; malting; triticale, barley. Summaries: For highly brewing extract (PSE) used grain raw material with high nutritional and biological value: barley, triticale, buckwheat. Barley grain contains many vitamins, especially B, the content of which increases substantially during malting. In triticale particularly valuable for food substances are protein substances. At the same time, triticale grains such properties as increased amylase activity in the grain gluten weak, easily gelatinized and, hence, easily attacked starch, triticale make promising application for highly malt extracts. Buckwheat is rich of phytosterols, particularly rutin, lowers cholesterol, fagopyrins, that stimulate the insulin synthesis. Besides buckwheat relates to a gluten-free raw materials, which does not form a gluten. For PSE used barley variety Scarlett, triticale varieties Privada, buckwheat varieties Dikul of the last year harvest, grown in the Voronezh region. The wort for PSE from a mixture of the above green malt crushed malts in a weight ratio of 1:1:1 with hydronic 1:5. Physico-chemical parameters of obtained PSE were compared with the highly malt extract "Polisol", prepared from a mixture of malts: wheat, corn and oat. The resulting highly malt extract has high nutritional and biological value and can be used for food of special purpose. Authors: Korotkih Elena Anatolievna, Candidate of Technical Science, Associate Professor; Chusova Alla Evgenievna, Candidate of Technical Science, Associate Professor; Novikova Inna Vladimirovna, Candidate of Technical Science, Associate Professor; Astafieva Julia Eduardovna Voronezh State University of Engineering Technology 19 Prospeckt Revolutsii, Voronezh, 394036, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
A. A. Emelyanov, E. A. Kuznetsova, O. A. Shalimova. Water of Fruit Raw Material as a Functional Beverage
| Tags: juice reconstitution; microscopic study; mineral and vitamin composition; fruit raw material; natural water. Summaries: Properties of natural water of fruit raw material are explored. It is shown that cucurbitaceous water contains carbohydrates, pectin, carotene, B-grope vitamins, ascorbic acid, and mineral substances. In cucurbit water, the content of ?-carotene is 0.7 mg / l, thiamine is 0.4 mg / l, niacin is 5.0 mg / l, copper is 12.2 mg / l, chromium is 0.4 mg / l, cobalt is 0.16 mg / l, zinc is 13.1 mg / l, and calcium is 383 mg / l. In watermelon water, the content of magnesium is 650 mg / l and iron is 6.0 mg / l. The high content of the vitamins and mineral matters transforms plant water into a functional beverage. The microscopic study of the water traces of garden strawberry and cherry. The crystalline formations are visualized in the traces. Cucurbit water is used to reconditioning of the natural juice of cucurbit. The perfect coincidence between reconstituted and natural juices is shown. Authors: Emelyanov Alexander Alexandrovich, Doctor of Technical Science, Professor; Kuznetsova Elena Anatolievna, Doctor of Technical Science, Associate Professor State University - Education-Science-Production Complex, 29 Naugorskoe shosse, Orel, 302040, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Shalimova Oxana Anatolievna, Doctor of Biological Science, Associate Professor Orel State Agrarian University 69 General Rodin Str., Orel, 302019, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
L. P. Pavlova, L. V. Lukianova, N. I. Evstigneeva, A. Yu. Shakleina.Drinks with Coffee and Cocoa Addition in the Diet of Astronauts
| Tags: research; cocoa; space nutrition; coffee; drinks; development. Summaries: The article presents studies, conducted officers of space nutrition on the development of special purpose drinks of freeze drying for astronauts - coffee and cocoa with milk. New kinds of drinks developed and approved the technical documentation. Designed drinks received a high tasting assessment. To enable the new drinks in the diet of astronauts is necessary to research, as will change their quality characteristics during storage, and set the terms of their application time. Authors: Pavlova Ludmila Pavlovna, Candidate of Technical Science; Lukianova Ludmila Vasilievna; Evstigneeva Natalia Ivanovna; Shakleina Anastasia Yurievna Research Insitute of Food Concentrates Industry and Special Food Technology 22, pos. Izmailovo, Leninskiy district, Moscow region, 142718, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
J. E. Lukashova, I. V. Glazkova.Development of Functional Beverages for School Launches
| Tags: instant functional beverages; source of alfa-linolenoic fatty acid; Chia oil; schoolchildren nutrition; technology of dry mixing. Summaries: Сompositions of instant functional beverages for school lunches on a different basis were developed. Content of essential nutrients was calculated taking into account the results of the monitoring and analysis of real schoolchildren diets carried out in several regions of Russia. The using Chia oil powder as a source of n-3 PUFAs, cellulose, vitamins and mineral substances is proposed. The integration of such drinks into the schoolchildren diet could help to reduce the risk of nutrition-related diseases and prevent nutrient deficiency in accordance with the age requirements. Authors: Lukashova Julia Egorovna, Post-graduate Student; Glazkova Irina Vladimirovna, Candidate of Chemical Sciences Institute of Nutrition RAMS 2/14 Ustinskiy proesd, Moscow, 109240, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
D. Yu. Kulikov, V. L. Lavrova, M. S. Sozinova, I. V. Selina. Use of Neutral ANK Anolyte in Technology of Brewing Malt
| Tags: microbiota; mikromalting; neutral ANK anolyte; brewer's malt; barley varieties Markha. Summaries: The article studied the process of malting barley malting, using mikromalting "Seeger". Experienced one served brewing barley, processed before soaking neutral anolyte ANK means. Control was an option with the original, unprocessed malting barley. Shown that treatment of brewing barley before soaking by neutral anolyte ANK means, improves the organoleptic and physico-chemical characteristics of the finished malt. Senior malt had higher levels of quality: for example, the duration of saccharification in experience than in the controls (10 min vs. 12 min) and the difference in mass fractions of the extractthin and rough grinding (1.2% vs. 1.5%). This clearly indicates an improvement of technological conditions malt production and confirms the safety and feasibility of using neutral anolyte ANK means while soaking brewing barley. Authors: Kulikov Denis Yurievich; Lavrova Vera L`vovna, Candidate of Technical Science, Associate Professor, Sozinova Marina Sergeevna; Selina Irina Vasilievna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
M. B. Khokonova, M. A. Ustova, A. C. Karashaeva.Optimal Parameters of Wort Aeration in the Production of Non-Alcoholic Beer
| Tags: aeration; nonalcoholic beer; wort; contents of oxygen. Summaries: In the article it is given the results of investigations in study the influence of aeration conditions on beer wort before fermentation the degree of oxygen saturation of it in preparation of nonalcoholic beer. It was stated the optimum indexes of investigated parameters under which it is easy to reproduce the demanded contents of oxygen in wort. Authors: Khokonova Madina Borisovna, Doctor of Agricultural Science, Associate Professor; Ustova Madina Aleksandrovna, Candidate of Philological Science, Associate Professor; Karashaeva Areza Sultanbekovna, Candidate of Agricultural Science Kabardino-Balkar State Agricultural University named after V.M. Kokov 1v Lenina pr., Nalchik, Kabardino-Balkar Republic, Russia, 360030, This email address is being protected from spambots. You need JavaScript enabled to view it. |
T. F. Kisileva, J. Yu. Miller, S. V. Stepanov, I. A. Vdovkina, S. E. Terentiev.Improved Technology of Oat Malt
| Tags: soaking; oats; oat malt; germination; cytolytic activity; the enzyme preparation. Summaries: The article deals with the improvement of technology sprouting oats in order to obtain from it the malt. Experimentally proved that the soaking stage is advisable to apply the enzyme preparation cytolytic action "Beerzyme BG" in the amount of 0.03-0.04 %. The duration of germination of oat reduced on day 1, and the extract is increased by an average 3.5 % compared with the control. Authors: Kisileva Tatiana Fedorovna, Doctor of Technical Science, Professor; Miller Julia Yurievna, Candidate of Technical Science, Associate Professor; Stepanov Sergey Valdimirovich; Vdovkina Irina Anatolievna Kemerovo Institute of Food Science and Technology, 47 Stroiteley Boulevard, Kemerovo, 650056, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Terentiev Sergey Evgenievich, Candidate of Agricultural Science, Associate Professor Smolensk State Agricultural Academy, 29 Dohturova st., Smolensk, 214000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Modern Detergents and Disinfectants on the Brewing Enterprises
N. M. Kuzmenkova, L. N. Krikunova. The Development of Complex Technology of Ethanol from Corn. Part 1. Obtaining Wort
| Tags: differentiated fractions; corn; wort; ethanol technology. Summaries: In this paper we analyzed the impact of temperature modes for a tenderized mass of 3 samples of raw materials: raw corn, past the hydrothermal treatment (GTP) and the preprocessing stage biotechnology. Authors: Kuzmenkova Natalia Mihailovna, Post-graduate Student Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Associate Professor All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY CONTROL
I. D. Schegoleva, M. B. Moiseyak.Determination of Coffee Extractive Substances
| Tags: coffee; method of determining; extractives. Summaries: Article is devoted to the development of rapid method for determining the most important indicator of coffee - extractives. Problem posed in this paper matches the actual direction of developments in the field of food technology - accelerated the establishment of methods for the determination of physicochemical parameters of raw materials and finished products. Because the extraction of coffee is an important process in the coffee industry and determines the completeness of use of biologically valuable components of coffee consumer, for the study and optimization of the process, a more simple method yielding stable and reliable results. Studies have been conducted in this direction. Authors on the basis of studies have developed an accelerated method of assessing the quality of roasted coffee in terms of "yield extractives". The proposed method gives reliable results, allows us to estimate the consumption of extractives in real coffee brewing, reduce analysis time extractives coffee, reduce the number of basic operations and the flow of the analyzed coffee. Authors: Schegoleva Irina Dmitrievna, Candidate of Technical Scienc, Associate Professor; Moiseyak Marina Borisovna, Candidate of Technical Science, Associate Professor Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
M. I. Paldyaeva, V. U. Burachevskaya. The Freezing Temperature of the Spirits
| Tags: vodka; freezing; liquors; cordials; liqueurs; cooling; sorting; alcoholic beverages; freezing temperature. Summaries: The paper describes the research freezing temperature of alcoholic beverages. Installed the freezing temperature of spirits of different composition and different fortress, shows the effect of low temperatures on the organoleptic properties of the beverage. Authors: Paldyaeva Milena Iosifovna; Burachevskaya Veronika Usefovna State Scientific Establishment Russian Scientific-Research Institute of Food Biotechnology of Russian Agricultural Sciences Academy (VNIIPBT) 4b Samokatnaya st., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
Identified the Best Barman of the City in Moscow, at the Regional Stage of the Tournament BALTIKA BARMEN'S CUP
Results of the Contest "The Best: Soft Drink, Mineral, Drinking Water of the Year"
Winners of the International Professional Competition "Best Beer of the Year 2013"
"All Flags will Come to Us."
First Time International Forum on the Packaging Problems will be Held in the Exhibition "PRODEXPO-2014" and "ProdEkspoPak-2014"
Joint Seminar VLB and the Union of Russian Brewers
Laureates of the Annual National Award "Healthy Nutrition 2013"
"It's Good to Sit by the Samovar and Drink from Saucer, Slowly."
Exhibitions Calendar Ith Half 2013