Beer and beverages №4/2014
TECHNOLOGICAL INNOVATIONS IN THE MANUFACTURING
V. A. Polyakov, I. M. Abramova, S. S. Morozova, E. V. Ustinova, V. M. Mukhin, V. V. Guryanov, N. L. Voropaeva On the Prospects of the Application of New Active Coal Plant-Based Raw Materials in the Production of High-Grade Vodkas
| Tags: adsorbents; activated charcoal; water-alcohol liquid; tasting score; ash content; micropores; dense loaded density; sorts; filtration. Summaries: The paper contains data processing sorts on several branch factories, activated charcoal brand VSC shown promising its use compared with coal BAU-A. Researches on the treatment of water-alcohol liquid adsorbents based on polymer materials with high strength, low ash content and developed sorbent volume of pores in the laboratory of technology and production control spirits GNU VNIIPBT RAS. Improve organic performance, reduced optical density and the appearance of the difference in oxidizabilityhydroalcoholic liquid after filtration on these adsorbents, indicating the removal of trace organic, suggests the appropriateness of their use in the technology of vodka. Authors: Polyakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS; Abramova Irina Mihaylovna, Candidate of Technical Science; Morozova Svetlana Semionovna, Candidate of Chemical Science; Ustinova Elena Vladimirovna All-Russian Research Institute of Food Biotechnology 4B Samokatnaya st, Moscow, 111033, Russia, Mukhin Viktor Mihailovich, Doctor of Technical Science, Professor; Guryanov Vasiliy Vasilievich, Doctor of Chemical Science Elektrostal Scientific and Production Association "Neorganika" 4 K. Marksa st, Elektrostal, Moscow reg., 144011, Russia Voropaeva Nadezhda Leonidovna, Doctor of Chemical Science, Professor All-Russian Research Institute of Rape 26 Fighting travel st, Lipetsk, 398037, Russia |
T. N. Daudova, M. E. Ahmedov, A. F. Demirova, L. A. Daudova A New Water Treatment Method for the Production of Alcoholic Drinks
| Tags: bentonite activation; alcoholic drink; way of water treatment; hawthorn extract. Summaries: Researches on cleaning and softening of drinking water by the activated bentonite for its use in the food industry and likerevodochny production are conducted. The essence of a way consists in processing by water 20 % water suspension of the activated bentonite taken in number of 1-2 g / l with the subsequent hashing during 1.0-1.5 h and upholding of 8-10 h. Bentonite activated 5 % solution of tablesalt. Authors: Daudova Tatiana Nikolaevna, Candidate of Biological Science, Associate Professor; Ahmedov Magomed Eminovich, Doctor of Technical Science, Associate Professor; Demirova Amiyat Feyzudinovna, Candidate of Technical Science, Associate Professor Daghestan State Technical University 70 I.Shamyl Ave., Makhachkala, 367015, Republic of Daghestan, Russia Daudova Leyla Abdulmuslimovna, Candidate of Biological Science, Associate Professor Dagestan State Agricultural University after M. M. Djambulatova 180 M. Gadzhieva st., Mahachkala, 367032, Republic of Daghestan, Russia |
V. Andreyko, S. Malushin SystemSURE Plus: High Quality Beer in 15 Seconds
I. D. Schegoleva, E. A. Solomon Application of Microwave Radiation in Coffee Extract Technology
| Tags: coffee; microwave radiation; extraction. Summaries: Investigated the application of microwave radiation for the extraction of water-soluble substances coffee. It is shown that the action of microwave radiation on water used for the extraction, increases output of extractive substances from the coffee samples prepared by different technologies. As a result of actions improves microwave radiation the quality of the finished coffee aroma becomes stronger and the stability of it in time, a more dense and uniform foam etc. Are also data on the dependence of results of extraction of power supplied microwave radiation. Set out in article results allow to perfect the technology of preparation of coffee, as well as to increase the output and quality of products in the production of instant coffee. Authors: Schegoleva Irina Dmitrievna, Candidate of Technical Scienc, Associate Professor Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia Solomon Elena Alexandrovna Moscow Coffee House 49 Partizan st, pos. Tuchkovo, Ruza district, Moscow region, 123020, Russia, |
TECHNOLOGY
L. A. Oganesyants, L. N. Krikunova, V. A. Peschanskaya Influence of Raw Material on the Process of Wort Fermentation for the Production of Grain Distillates
| Tags: yeast; volatiles; rye; fermentation of grain mash; malt. Summaries: This article presents data on the effect of the form syrch (malt, rye) and race yeast (alcohol, brewing) qualitative characteristics of distillate grain distillates. Separate series of experiments devoted to the study of influence of quality barley malt fermentation. Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS; Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor; Peschanskaya Violetta Alexandrovna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
L. N. Krikunova, S. M. Ryabova, V. G. Kostenko Development of High-Performance Technology of Ethanol from Rye Using Succinic Acid. Part I. The Step of Producing Wort
| Tags: hydrolysis; starch; low-temperature process for producing wort; rye; alcohol; peeling; succinic acid. Summaries: The article describes the preparation of wort saccharified hulled rye by the method of "cold mashing" with the use of succinic acid. To justify the effectiveness of succinic acid in ethanol technology and mechanism of its action on the hydrolysis of starch in the rye studies were conducted using two samples of starches. It is shown that the wort obtained by low-temperature process for the proposed time-temperature regimes and using the step of mixing a solution of water instead of succinic acid can improve its quality indicators. Authors: Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor; Ryabova Svetlana Mihailovna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia Kostenko Vladimir Georgievich, Candidate of Technical Science All-Russian Research Institute of Starch 11 Nekrasova st., Kraskovo, Liuberetsky district, Moscow region, 140051 |
N. P. Dubodel The Improvement of the Coffee Beverages Production
| Tags: coffee seeds; quality of raw materials; сoffee beverages; technology; extraction. Summaries: Increased production of coffee beverages worldwide requires new technological regimes, which would support to get the needed product. Were developed technological and technical solutions, which can enable faster and more fully carry out the extraction process keeping high quality of coffee and avoiding losses of flavour substances Authors: Dubodel Nina Pavlovna, Doctor of Technical Science, Professor All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo str., Moscow, 119021, Russia |
RAW and OTHER MATERIALS
I. N. Gribkova, I. V. Selina, M. S. Sozinova Investigation of Pentosan Content in Breeding Varieties of Rye
| Tags: grain; quality characteristics of rye and it's malt; grain quality monitoring; rye pentosans; rye; malt. Summaries: There is the problem of quality control of rye raw materials for manufacture fermented beverages consistently high quality is considered in this article. The statistics of the volume of growing rye in Russia and rye varieties listed in Gossreestre breeding achievements 2012. Necessity of research pentosan content, as one of the compounds that distinguish rye in chemical composition from other cereals and describes a method of evaluation of their content in the samples of rye and rye malt shows in this article. The investigation presents data on the study 7 varieties of winter rye Research Institute of Agriculture North-East by Rudnicki Russian Agricultural Academy of Sciences and it, s malt with malting regimes. The invtstigation is showes that the winter rye samples are varies by major - extract content, moisture content, acidity, color, and additional - pentosan content, quality indicators. It is concluded that in the preparation of nonfermented malt pentosan content is reduced by a smaller percentage than in the process of production of fermented malt. Authors: Gribkova Irina Nikolaevna, Candidate of Technical Science; Selina Irina Vasilievna; Sozinova Marina Sergeevna All-Russian Research Institute of Brewing, Beverage and Wine Industries 7 Rossolimo St., Moscow, 119021, Russia |
O. A. Soboleva, G. L. Filonova, T. A. Golovina Instant Hot Drinks from Powder Mixtures in the Diet of Diabetic Preventive and Dietary Nutrition
| Tags: glycemic index; diabetes; instant drink; powder mixture; functional drink. Summaries: The article describes a material about powder mixtures with dry native plant, including agricultural, insulin-like effect with raw powder and inulin. Submitted drinks contain new types of agricultural raw materials, containing a wide range of natural nutrients, including biologically active and, thanks to preventive orientation of each of them can be used in the diet ща diabetic and dietetic nutrition. Authors: Soboleva Olga Alexandrovna, Candidate of Technical Science; Filonova Galina Leontievna, Candidate of Technical Science; Golovina Tatiana Alekseyevna, Scientific Associate All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
EQUIPMENT
V. A. Remeniuk Linnafrost: Innovation - the Way to Leadership
Experience in the Application of Pumping Equipment GRUNDFOS in the Production of Beer as an Example of the Plant "SUN InBev" in Saransk
QUALITY CONTROL
A. V. Zimichev, D. A. Leontyev, P. A Chaldaev Characterization of Volatile Components of Honey Fermented Beverages
| Tags: flavor components; gas chromatography; honey wort; honey fermented beverages. Summaries: The possibility of obtaining mead fermented with good organoleptic characteristics by using different types of honey. The correspondence of the samples with regulatory requirements for the content of toxic components. Authors: Zimichev Anatoliy Viktorovich, Candidate of Chemical Science, Professor; Leontyev Dmitriy Arhipovich, Post-graduate Student; Chaldaev Pavel Alexandrovich, Candidate of Technical Science Samara State Technical University 244 Molodogvardeyskaya str., Samara 443100, Russia |
B. V. Rozdobudko, B. I. Hivrich, E. V. Shulga Influence of Malting on the Content Dimethylsulfide and His Predecessors in the Malt
| Tags: dimethyl sulfide; dimethyl sulfide precursors; malting; thiobarbituric number; barley. Summaries: On the basis of in-depth theoretical analysis established the basic mechanisms of the formation stage and biochemical synthesis of precursors of DMS in the process of malting barley. It is carried out the malts quality analysis from different manufacturers on the content and his predecessors. Found that reduction of dimethyl sulfide precursor in malt is achieved mainly due to the high temperature drying malt, which give rise to a significant increase in the index values and the number and value of color of malt. The close interrelation between value of an index of thiobarbituric number and number of predecessors DMS in the course of heat treatment of malt is confirmed. Experimentally shown that the low temperature germination reduce the concentration of dimethyl sulfide precursor in freshgrowning malt approximately 14 %. Found that for brewing barley varieties using low temperatures malting and malt drying the temperature range from 80 °C to 85 °C, it is possible to achieve an acceptable content for brewing predecessors DMS and index values thiobarbituric number. Authors: Rozdobudko Boris Valerievich, Post-graduate Student; Hivrich Boris Ivanovich, Candidate of Technical Science, Associate Professor National University of Food Technology 68 Volodymyrska st., Kyiv, 01601, Ukraine Shulga Elena Viktorovna Garlsberg Ukraine 137 Krasnoznamennaya st., Kyiv, 03026, Ukraine |
M. F. Rostovskaya, A. N. Izvekova, N. N. Izvekova Influence of Malting Parameters on the Wheat Malt Quality
| Tags: diastatic power; wheat; wheat malt; protein content; malting. Summaries: The effect of different temperature regimes malting wheat - with decreasing temperature, increasing temperature and constant temperature - on the level of proteins and diastatic power wheat malt were studied in present work. It was demonstrated that malting of wheat with decreasing temperatures promotes higher levels of proteins and higher activity amylolytic enzymes in wheat malt. Malting of wheat with increasing temperatures lead to lower levels of proteins in the malt. Violation of the regime drying leads to an increase of proteins in wheat malt and the catastrophic decrease in the activity of amylolytic enzymes. Authors: Rostovskaya Marina Feliksovna, Candidate of Chemical Science, Associate Professor; Izvekova Anastsiya Nikolaevna; Izvekova Nataliya Nikolaevna Far Eastern Federal University, School of Biomedicine, 8 Suhanova St., Vladivostok, 690950, Russia |
L. V. Rimareva, T. I. Lozanskya, N. M. Khudyakova On Introduction of the New National Standard for the Fodder Yeast from Grain Stillage
| Tags: fodder yeast; grain stillage; fodder yeast, the new standard; safety indicators; crude fiber; crude protein. Summaries: Dry fodder yeast from grain stillage produce 10 alcohol plants of Russia. Technology for producing the fodder yeast from stillage developed in the SSI RSRIFB. Since January 1, 2014, Russia introduced a new state standard - GOST R 55301-2012 "Fodder yeast from grain stillage". First introduced the safety performance of fodder yeast: the content of toxic elements (mercury, cadmium, lead, arsenic), deoxynivalenol, nitrates, nitrites and metric "mass fraction of crude fiber". The newly introduced the metric "mass fraction of crude protein". Also for the first time introduced the metric "the presence of pathogenic microorganisms: Salmonella in 25.0 g is not allowed; pathogenic Escherichia in 25.0 g is not allowed". The main goal of the new standard is to improve the quality of products by introducing indicators more widely to assess consumer properties and safety of feed product. With the introduction of the new standard alcohol plants with fodder yeast, will require changes in the plan of production control. Authors: Rimareva Lubov Viacheslavovna, Doctor of Technical Science, Professor; Lozanskya Tatiana Ivanovna; Khudyakova Natalia Mikhailovna State Scientific Organization All-Russian Research Institute of Food Biotechnology Rusagriculturalacademy 4b, Samocatnaya St., Moscow, 111033 |
PROTECTION of the ENVIRONMENT
A. N. Dolgov, G. V. Agafonov, N. V. Zueva Main Environmental Problems and Solusions in Recycling Alcohol Production Waste
| Tags: distillery dregs; gluten; supplement; waste; utilization. Summaries: The aim is to develop a resource-saving environmentally friendly waste-free technology, which provides deep processing of grain material with the further utilization of waste fermentation industries in the food and feed additives to obtain a nutritionally valuable components: dietary fiber, protein, amino acids and vitamins. As a result of the proposed technology, agricultural enterprises in the region will be provided with high-quality protein feedstuff (OPF per ton of feed which contains 70-80 units. This protein content of 20-25%, easily digestible carbohydrates 25-30%), and membrane separation bards allow almost completely eliminate emissions and recover some of the treated water is recycled into the process. Will also be provided full environmental safety of production by reducing carbon dioxide emissions, providing full cycle of water recycling and waste deep into the target products. Authors: Dolgov Alexandr Nikolaevich, Technical Director Novopeschanskoye 10 Zavodskaya st., Peschanka, Starooskolskiy district, Belgorod region, Russia Agafonov Gennadiy Viacheslavovich, Doctor of Technical Science, Professor; Zueva Natalia Vladimirovna, Candidate of Technical Science, Associate Professor Voronezh State University of Engineering Technologies 19 Revolutsii pr., Voronezh, 394036, Russia |
INFORMATION