Beer and beverages №3/2014
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DIRECTORS CLUB
L.N. Kharlamova, S.A. Khurshudian.Non-Alcoholic Wines and Beer: Topical Production Problems
| Tags: non-alcoholic beer; non-alcoholic wines; organoleptic assessment; technological features. Summaries: The article concluded that non-alcoholic wines and beer - are separate drinks with its own segment of the consumer market. In Russia there is no production completely of soft wines, and the beer produced in limited quantities. Necessary to inform the public about the positive properties of Russian non-alcoholic wines and beer. For the development of soft wines, is necessary to conduct the complex of measures, including prospecting cycle (raw material selection, production technology, methods for alcohol removing). Authors: Kharlamova Larisa Nikolaevna, Candidate of Technical Science; Khurshudian Sergey Azatovich, Doctor of Technical Science, Professor All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
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T.I. Kotova, A.G. Hanturgaev, G.I. Harayev.Obtaining of Dry Tea Drinks from Vegetative Raw Material of the Baikal Region
| Tags: quality characteristics; tea drinks; technology of obtaining. Summaries: Тhe article describes the experimental studies of receiving dry tea drinks from vegetable raw materials of the Baikal region. Quality characteristics (organoleptic, physical-chemical, microbiological indicators and safety) semi-derived products - dry tea drinks. Authors: Kotova Tatiana Ivanovna, Candidate of Technical Science; Hanturgaev Andrey Germanovich, Candidate of Technical Science, Associate Professor; Harayev Gennadiy Irincheyevich, Doctor of Technical Science, Associate Professor East Siberia State University of Technology and Management, 40A Klyuchevskaya ul., Ulan-Ude, 670013, Russia |
N.S. Ruzhilo, A.A. Yuferova, K.A. Kraskovskaya, T.N. Slutskaya.Perspective Use of Leaf Part of Local Hybrid Populations of Amaranth
| Tags: amaranth; ascorbic acid; water extract; sheet part of an amaranth; organoleptic assessment; tea composition; extract. Summaries: The article is concerned with problem of leaves-using of amaranth in food industry. Storage time of air-dry material is defined. Technology of composition on basis of air-dry part of leaves of local population of Amarantus is developed. Research about ascorbic acid content in a aqueous extract of air-dry green mass of study population of Amarantus albus L., Amarantus hypochondriacus L., Amarantus paniculatus L. done. Series of experiments to select materials for creating compositions with acceptable organoleptic indicator have been carried out. Authors: Ruzhilo Nataliya Sergeevna; Yuferova Alexandra Alexandrovna, Candidate of Technical Science, Associate Professor; Kraskovskaya Kristina Alexandrovna, assistant; Slutskaya Tatiana Noevna, Doctor of Technical Science, Professor Far Eastern Federal University, School of Biomedicine, 8 Suhanova St., Vladivostok, 690950, Russia |
N.P. Dubodel.Market Trends of Non-alcoholic Soft Drinks Based on the Pant Origin
| Tags: non-alcoholic soft drinks; recipes; tea drinks. Summaries: Expanding of the tea drinks range is necessary to meet the needs of Russian consumers in highquality products. Are presented multicomponent soft drinks compositions based on plant origin, which are implemented on the industrial level. Authors: Dubodel Nina Pavlovna, Doctor of Technical Science, Professor All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
O.V. Baranova, E.M. Berlin.Scientific Substantiation of Drinks Developing, Enriched with Essential Micronutrients
| Tags: health; enrichment; food; articles of food; prevention; students; essential micronutrients. Summaries: This article presents the scientific evidence, reflecting the structure of nutrition and the elemental status of a considerable part of the population in the Orenburg region (of the students). Shows the reduction in the consumption of dairy products, on average, 3 times. Against the background of this deficit calcium intake with food experienced 97 % of the students. Food intake of iodine reduced on average 3 times and noted that 95 % of students; zinc earned with food 85 % of the surveyed. Analysis of elemental status revealed the shortcomings in the body zinc, calcium 48 %, chromium - 58 %, magnesium - 60 %, cobalt - 75 %, selenium - 98 % of the students. Special attention was paid to the search of effective ways of elimination of the revealed violations. Proposed formulation and manufacture of specialized enriched drinks with a balanced content of the missing in the diet of the population of micronutrients. Experiments on laboratory animals, confirming positive effect enriched drinks on physiological and biochemical indicators of rats. The article also analyzes the views of the researchers on the current state and prospects for the development of functional food. Authors: Baranova Oksana Vasilievna, Candidate of Biological Science, Associate Professor Orenburg State University, 13 Pobedy avenue, Orenburg, 460018, Russia, Berlin Eduard Mihailovich, Candidate of Economic Science LLC National Water Company, |
TECHNOLOGY
M.B. Khokonova, S.E. Terentiev.Technology of Brewing Malt and Hops
| Tags: brewing malt; the method of mashing; the technology; the hops; the extract. Summaries: Article is devoted to the development of improved methods for the production of malt and hops for brewing. An optimal mode of mashing of malt and hop resins transformation scheme. Problem posed in this paper matches the actual direction of development in the brewing industry - the development of rapid methods of malting, the rational use of natural resources, and the organization of low-and non-waste technologies. The basic temperature optimal of the mashing process. Studies have been conducted in this direction. Authors on the basis of the research described various forms and methods of the hopping into production. Found that beer brewed using hops extracts o contains less hop dubil stances than that obtained with the use of natural numbers eral hops or hop powder. Authors: Khokonova Madina Borisovna, Doctor of Agricultural Science, Associate Professor Kabardino-Balkar State Agricultural University named after V.M. Kokov 1v Lenina pr., Nalchik, Kabardino-Balkar Republic, 360030, Russia, Terentiev Sergey Evgenievich, Candidate of Agricultural Science, Associate Professor Smolensk State Agricultural Academy, 10/2 Bolshaya Sovetskaya st., Smolensk, 214000, Russia |
N.M. Kuzmenkova, L.N. Krikunova.The Development of Complex Technology of Ethanol from Corn. Part 3. Characteristics the mash
| Tags: differentiated fractions; corn; wort; ethanol technology. Summaries: In this paper we analyzed the impact of factors that could have an impact on the process of fermenting wort obtained by mechanical-enzymatic scheme of corn held biotechnology preprocessing stage and extract a fraction of the embryo. Authors: Kuzmenkova Natalia Mihailovna, Post-graduate Student Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, 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 |
L.A. Oganesyants, K.V. Kobelev, V.A. Peschanskaya, S.M. Ryabova.Comparative Characteristics of Methods for Producing. Wort for the Production of Grain Distillates
| Tags: grain distillate; rye; a method for producing wort. Summaries: The article gives a comparative description of the three ways to get the wort to produce grain distillates: infusion of mechanics-enzymatic method and the method of "cold mashing." Presented time-temperature regimes wort production process of grain. In this paper, we studied the effect of clarification on the performance quality of the finished wort. The data obtained from the results of the comparative characteristics of quality samples wort allowed to recommend a method for the production of infusion as not clarified, and the clarified wort, for the purposes of grain distillates. Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS; Kobelev Konstantin Viktorovich, Candidate of Technical Science; Peschanskaya Violetta Alexandrovna; Ryabova Svetlana Mihaylovna, Post-graduate Student All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
S.V. Ivanov, P.L. Shiyan, Yu.V. Buliy.The Use of Mechatronics Subsystems in Rectification Installations
| Tags: mass-transfer; mechatronics subsystem; impurity alcohol; rectification; managed cycles; phase equilibrium. Summaries: The authors of the proposed technical solution for the creation and use of mechatronics subsystem for organizing managed cycles of rectification. It is established that the implementation of electro-mechanical and pneumoelectronic management system allows you to maintain separate movement phases under the continuous supply of the column of liquid and steam flows, to increase the surface area of contact of phases by 20 %, to extend the time of contact of phases to achieve the phase equilibrium between liquid and steam, increase the efficiency of mass transfer and bring efficiency of real plates to the effectiveness of the theoretical. The aldehydes and esters are allocated in full volume, the degree of extraction of higher alcohols and methanol will increase by 38 %, the concentration ratio of the head of admixtures increases by 25 %, higher alcohols 40 %, methanol by 37 %. Innovative technology is useful for the organization of work of column for the production of alcoholic spirits, a column for the epuration of alcoholic distillate and alcohol columns with the purpose of improvement of quality of commodity spirit and to reduce the heating steam on the processes of distillation brew and cleaning of ethyl alcohol. Authors: Ivanov Sergey Vitalievich, Doctor of Technical Science, Professor; Shiyan Petr Leonidovich, Doctor of Technical Science, Professor; Buliy Yuriy Vladimirovich, Candidate of Technical Science, Associate Professor National University of Food Technologies, 68, Volodymyrska str., Kyiv, 01601, Ukraine |
QUALITY CONTROL
I.Yu. Sergeeva, V.A. Pomozova, A.V. Shafray.The Complex Estimation of the Effectiveness of Technological Additional Substances Used to Increase the Stability of Drinks to the Colloidal Turbidity
| Tags: colloidal turbidity; complex estimation of effectiveness; drinks; stability; colloidal turbidity. Summaries: The method of complex estimation of the effectiveness of technological additional substances used to increase the stability of drinks to the colloidal turbidity, taking into account the structural properties and technological aspects of application of these materials is offered. In the basis of the proposed method is the separation of the concepts of "effect" on two components aspects - theoretical and practical. The definition of "theoretical effect" on the solution algorithm for determining the level of "theoretical estimation" application materials for stabilization of drinks from colloidal turbidity and to build the profile of a number of additional substances to optimize the selection with respect to specific production is based. The definition of "practical effect" of technological materials application with the help of vector calculus rectangular orthogonal space, the estimated coefficients "practical effect" and taking into account the price aspect can be carried out. Authors: Sergeeva Irina Yurievna, Candidate of Technical Science, Associate Professor; Pomozova Valentina Alexandrovna, Doctor of Technical Science, Professor; Shafray Anton Valerievich, Candidate of Technical Science Kemerovo Institute of Food Science and Technology, 47 Stroiteley Boulevard, Kemerovo, 650056, Russia |
I.L. Kovaliova, G.L. Filonova.Stability of Soft Drink Quality - is a Factor of Determining its Shelf Life
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S.R. Omarova, I.I. Tatarchenko, B.V. Kopilevich.Technological Process Regulation on Cutting, Drying and Aromatization Areas Tobacco Line
| Tags: antioxidant; non-alcoholic product; biologically active additive; drinks; expiry date; stable quality. Summaries: Article is devoted to analyzing and summarizing the risk factors, affecting on the soft drinks shelf life. Shows the effect of composition, production technology and type of packaging of finished products on the stability of quality. It is noted that stability of the quality achieved by a product with stable organoleptic and physico-chemical parameters and by maintaining its nutritional and biological value for the guaranteed shelf life. Shows the effectiveness of pasteurization, carried out taking into account the composition of the product and its packaging. Provides specific recommendations to ensure the safety of food and biological value for whole shelf life period. Considers various risk factors affecting on the stability of nonalcoholic beverages quality, namely, microbial spoilage, light, heat, oxygen. Attention is paid to the proper use and storage of the components of the composition of the drink. Shown the main recommended technological tools which are stabilizing product quality indicators, liminating or reducing the above risks. Attention is given to the compositions used in the beverage preservatives. Noted that the drinks supplied in preschools and schools, preservatives are not used. Industrial production of tea drinks with stable quality is given special attention. Shown the influence of qualitative indicators of citric acid on the stability and texture of soft drink. Reaffirms the need to gather broad information about the properties used in new types of soft drinks ingredients, their compatibility for achieving stability of quality for whole shelf life period. Authors: Kovaliova Irina L`vovna; Filonova Galina Leontievna, Candidate of Technical Science All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
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