Beer and beverages №6/2014
NEWS
DIRECTORS CLUB
N.S. Dvoretskaya, O.S. Gabinskaya, N.I. Kotova.The Role of Packaging in the Assessment of the Competitiveness of the Juice Products
| Kew words: algorithm of an assessment of competitiveness of juice production; complex consumer criterion; assessment of competitiveness of juice production; packing. Abstract: In article the short analysis of the Russian market of juice production, conditions of positioning of goods is given, results of market researches of consumers as a result of which, along with use of complex criteria (consumer, image, economic), need of allocation of the fourth complex criterion "packing" which received value of coefficient of ponderability 0.12 for an assessment of competitiveness of juice production is proved are given. Alternative approaches to an assessment of competitiveness of juice production taking into account conditions in which subjects of the market, and the algorithm of an assessment of competitiveness presented in the scheme form act are offered. The approach to an assessment of competitiveness of juice production offered in article will allow to allocate criterion "packing" from complex consumer criterion, dividing the organoleptic assessment which is carried out by consumers and results of research of packing with specific single criteria inherent in it, providing thus reliability of results of an assessment of competitiveness of juice production in the separate market during this period of time. Authors: Dvoretskaya Natalia Stafeevna, Candidate of Technical Science, Associate Professor; Kotova Natalia Ivanovna, Candidate of Technical Science, Associate Professor; Gabinskaya Olga Sergeeva, Doctor of Technical Science, Associate Professor Plekhanov Russian University of Economics, Kemerovo Institute (branch), 39 Kuznetskiy pr., Kemerovo, 650992, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
SECURITY IS THE BASIS OF PRODUCT QUALITY
V.A. Poliakov, I.M. Abramova, G.P. Zenina, T.M. Shelekhova, T.Yu. Aristarkhova.Formation of Ethyl Acetate and Other Trace Elements in Vodkas During Storing Process
| Kew words: ascorbic acid; acetate; vodka; citric acid; honey; trace elements. Abstract: There is a short characterization of toxic trace elements that can be found in vodkas. Also the results of the research of the influence of spirit made from food raw materials and food supplements on the formation of ethyl acetate and other trace elements in vodkas during a year storing process are presented. It has been discovered that adding citric acid conduces a greater formation of ethyl acetate in vodkas during the storing process. At the same time adding of natural honey and ascorbic acid to vodka doesn't conduce ethyl acetate formation. It's also pointed out that adding of ascorbic acid and citric acid conduces a great increase of weight concentration of acetic aldehyde in vodkas while storing. Authors: Poliakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS; Abramova Irina Mihailovna, Candidate of Technical Science; Zenina Galina Petrovna, Candidate of Technical Science; Shelekhova Tamara Mihailovna, Candidate of Technical Science; Aristarkhova Tatiana Yurievna 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. |
M.B. Overchenko, N.I. Ignatovа, E.M. Serbа, N.V. Shelehova, O.V. Veselovskaya, I.M. Abramovа, L.V. Rimareva.Study Triticale Different Varieties for Use in Alcohol Production
| Kew words: triticale; yeast; grain mash; ethanol; metabolism; side metabolites. Abstract: Comparative studies were done for selection of varieties of triticale starch content and protein substances. Matched amylolytic enzyme complex, proteolytic and hemicellulase activities providing an efficient conversion of carbohydrates and proteins in triticale grain low molecular weight compounds, thus improving the yield of alcohol on 2.9-5.3 %, reduce the formation of by-metabolites, concomitant synthesis of ethanol. As a result of comparative tests selected three promising varieties of triticale, the use of which provides a high yield of alcohol reduced the formation of by-products of fermentation technology for the development of alcohol-based triticale. Authors: Overchenko Marina Borisovna, Candidate of Technical Science; Ignatovа Nadezhda Iosifivna; Serbа Elena Mihailovna, Candidate of Technical Science; Shelehova Natalya Viktorovna, Candidate of Economic Science; Veselovskaya Olga Vladimirovna; Abramovа Irina Mihailovna, Candidate of Technical Science; Rimareva Lubov Viacheslavovna, Doctor of Technical Science, Professor 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. |
V.A. Sotnikov, A.N. Zabotkin.Microbiological Profile of Food Splitdecision Characteristics at the Expense of its Constituent Components
| Kew words: anti-septicaemia means; fermentation; greggersen; the saccharification of the mash; foreign microorganisms. Abstract: Based on the identified microbiological profile of alcohol production developed anti-septicaemia means type "Betasept" with justification for their use in order to improve the efficiency of spiroperidol and improve the quality of alcohol by maximum suppression functioning of the entire spectrum of foreign microorganisms. Authors: Sotnikov Valeriy Aleksandrovich, Doctor of Technical Science Kazan National Research Technological University, 68 Karl Marx st, Kazan, 420015, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Zabotkin Andrey Nikolaevich LLC "Olsa", This email address is being protected from spambots. You need JavaScript enabled to view it. |
S.G. Davydenko, A.T. Dedegkayev, T.V. Meledina.Development of a New Express Method of Beer Physiological Influence Assessment
| Kew words: yeast; health; drinks; beer; toxicity. Abstract: Beer is one of the most complex alcoholic beverages. Except the main components: water, carbohydrates, ethyl alcohol and nitrogen-containing substances, it contains vitamins, organic acids, mineral, phenolic and aromatic substances, amines, phytoestrogens, bitter substances, etc. Aldehydes, highest alcohols and ethers are synthesized during fermentation. Potentially they can have both positive and negative influence on a human metabolism. Earlier we created an express method of brewing yeast physiological activity assessment, based on intensity of carbon dioxide production during fermentation depending on the environmental conditions influencing metabolism of the test object. Results of application of a new method well correlated with the results of other known methods characterizing viability of yeast cultures. We managed to show that, fermentation substances have no noticeable inhibiting impact and, therefore, the content of potentially toxic substances in light and nonalcoholic beer is very low. The received results were confirmed by the method characterizing intensity of oxidation-reduction processes in yeast cells. At the same time the high content of ethanol led to essential oppression of yeast metabolism, reduction of carbon dioxide production, decrease in oxidase activity and even the test object's cells death. The described method is simple performed, doesn't demand expensive equipment and highly skilled personnel. The results received by this method well correlate with results of other methods. Therefore, it is possible to quickly preliminary estimate the potential danger of investigated products, first of all water and drinks. Authors: Davydenko Svetlana Gennadievna, Candidate of Biological Science; Dedegkayev Aleksandr Tazaretovich, Candidate of Technical Science JSC Baltic Brewery, 3, 6 Verkhny per., St. Petersburg, 194292, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Meledina Tatiana Viktorovna, Doctor of Technical Science, Professor St. Petersburg National Research University of Information Technologies, Mechanics and Optics (ITMO University) 49 Kronverksky ave., St. Petersburg, 197101, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
S.M. Petrov, S.L. Filatov, E.P. Pivnova, V.M. Shibanov.To the Question of the Methods of Disposal of Brewer's Grains
| Kew words: high-protein forage; mechanical dewatering; the residual beer yeast; pressing; cleaning of the filtrate; brewer's grain; method of disposal. Abstract: On the basis of a consideration of the structural-mechanical properties of brewer's grains expediency of its two-stage recycling: 1 - mechanical dewatering pellet pressing and subsequent drying; 2 - purification of the liquid phase of the filtrate. The assessment of laboratory comparison dehydration of grains using a press screw separator and filter-press, showing the advantages of the second method. Pressed pellet in this case has a lower humidity, and the filtrate represents a finely dispersed suspension with lower turbidity. For clarification of the effluent proposed to mix it with the remaining beer yeast and then centrifuged by the centrifugal method of deposition. Based on these results, a method of recycling secondary products of brewing, including brewer, grain alloy, malt sprouts, grain waste, residual yeast, polishing and suction waste to produce granulated highprotein feed. The comparative evaluation of the effectiveness of methods and industrial installations for mechanical dehydration of grains, shows the main advantages and disadvantages. Authors: Petrov Sergey Mihailovich, Doctor of Technical Science, Professor; Filatov Sergey Leonidovich; Pivnova Ekaterina Petrovna; Shibanov Valadimir Mihailovich LLC "NT-Prom", 18b, A.Dikogo, Moscow, 111396, Russia, npс This email address is being protected from spambots. You need JavaScript enabled to view it. |
S.M. Ryabova, I.V. Lazareva, N.T. Semenenco.Development of High Technology of Ethanol from Rye Using Succinic Acid. Part III. Optimization stage fermentation
| Kew words: high-performance technology; optimization; rye; fermentation; ethanol; succinic acid. Abstract: The method of mathematical optimization of fermentation process, allows to reduce the number of experiments. Several factors vary simultaneously on several levels to evaluate the effectiveness of the whole complex process. The main factors were identified during fermentation and the rate problem of yeast cells, the process was evaluated by the accumulation of impurities in alcohol and mash. It was found that the optimal values are 66 hours fermentation time and the rate of the problem of yeast cells 15 mln. /sm3 of wort. Authors: Ryabova Svetlana Mihailovna, Candidate of Technical Science; Lazareva Irina Valerievna, Candidate of Technical Science; Semenenco Nikolay Tihonovich, 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. |
V.M. Zhirov, S.Yu. Makarov, S.S. Makarov, I.L. Slavskay, O.P. Presniakova.Effect of Temperature on the Fermentation of Corn Mash Formation of Impurities of Alcohol
| Kew words: grain mash; food alcohol; fusel oil; the temperature of fermentation. Abstract: When cooking cognac or grain distillate seek optimal for subsequent beverage composition of chemical substances, which after maturation in barrels will create a bunch of future drink. From the literature it is known that the maximum formation of higher alcohols in grape musts set at 20 °C, and at a temperature of fermentation to 35 °C the amount of higher alcohols decreases quadrupled. Also affects the absolute speed of fermentation: a slow and long-term - the number of higher alcohols increases with increasing fermentation temperature to 30 °C - decreases. At the same time, similar studies for grain brew were not carried out. We used the congestion of wheat with hydronic 1:3.5 and yeast race XII. Saccharification was carried out by microbial enzymes. Sown wort were grown at 20 and 30 °C. The finished mash is distilled to obtain a crude alcohol and its subsequent anal by gas chromatography. It is shown that lowering the temperature of fermentation of grain mash fermentation in addition to a significant slowdown, reduced the aldehyde content of 33 %, but increased the concentration of esters by almost 93 %, and higher alcohols in 4.8 times. Authors: Zhirov Vladimir Mihailovich, Candidate of Technical Science, Associate Professor; Makarov Sergey Urievitch, Candidate of Technical Science, Associate Professor; Makarov Sergey Sergeevitch; Slavskay Irina Leonidovna, Candidate of Technical Science, Associate Professor; Moscow State University of Technologies and Management named after K.G. Razumovskiy, 73 Zemlianoy Val st., Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Presniakova Olga Petrovna, Candidate of Technical Science Publishing House "Food Industry", 18 Panfilova st., bldg 3, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
E.A. Korotkih, I.V. Novikova, G.V. Agafonov, A.E. Chusova, V.E. Prudkova, L.V. Golubeva.The Kvas with Low Calories
| Kew words: glycosides; functional drink; low-calorie kvas; stevia; energy value. Abstract: There is a problem of expansion of the range of beverages through the use of new sources of raw materials, considering anxiety of the wide range of consumers concerning on calorie sugary foods, including drinks. A lot of diseases associated with impaired glucose metabolism in the human body (obesity, diabetes) increases, the development of dental caries in children and adults leads to creating drinks for special purposes. The purpose of these studies isto create of new low-calorie recipes kvas using aqueous extracts of stevia leaves on the blending stage. The sort of stevia "Ramonskaya slastyena" of the last crop year is used as a raw material in the preparation of dried leaves aqueous extract in the amount established experimentally (7 g per 100 cm3). The using of dry stevia leaves is preferable as their sweetness coefficient is much higher. The temperature, the raw-extractant ratio, the duration of extraction are the main factors influencing on the extraction process. It is taking into account the fact that the using of intense sweeteners leads to the usual "mouthfeel", associated with the emergence of adverse flavors and aftertaste. There for 30 % of the total amount of polimalt extract (PPE) is added on stage of blending. It is afforded to get the development of sweetness in time closer to the characteristics of sucrose, to reduce bitterness, to improve the taste and aroma. We developed kvas according to the Standart 52409-2005, it is considered the low-calorie, as it is no more than 20 calories kkal/100 cm3. Furthermore, this diet drink has additional functional properties, due to the fact that it has buckwheat malt extract which is a gluten-free raw material in its composition. As a result the low-calorie kvas recipe is developed, it can be attributed to the functional drinks enriched by specific natural ingredients that promote resistance to adverse environmental factors. Authors: Korotkih Elena Anatolievna, Candidate of Technical Science, Associate Professor; Novikova Inna Vladimirovna, Candidate of Technical Science, Associate Professor; Agafonov Gennadiy Viacheslavovich, Doctor of Technical Science, Professor; Chusova Alla Evgenievna, Candidate of Technical Science, Associate Professor; Prudkova Viktoria Evgenievna; Golubeva Ludmila Vadimovna Voronezh State University of Engineering Technologies, 19 Prospekt Revolutsii, Voronezh, 394036, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
N.V. Moiseev, D.A. Yedelev, M.B. Moyseyak, V.V. Liozniy, R.P. Prohodko, T.P. Simdiakova.Enzymatic Changes in Carbohydrate and Protein Complex Raw Tobacco in the Manufacture of Pipe Tobacco Cavendish
| Kew words: a protein factor superfermentation; starch superfermentation factor; open way superfermentation; polysaccharide; pipe tobacco Cavendish; carbohydrate and protein complex; enzymatic changes. Abstract: The objects of study of this article is to study changes in the content of polysaccharides (starch) and proteins, both for the initial raw tobacco and for Cavendish. Estimated that starch is an active participant in the changes of organic acid metabolism and synthesis of complex substances which are the reaction products of Mayer and positively affect the taste of the smoke. The quantitative changes in the starch composition, which is important because it polysaccharides and their degradation products are likely to form a sugar-amine complex with proteins, which eventually leads to unique organoleptic properties of the smoke during pyrolysis Cavendish, and allowed to draw conclusions recommendations and suggestions for correction factors currently governing turnover OTP in Russia. Authors: Moiseev Igor Viktorovich, Doctor of Technical Science, Professor; Yedelev Dmitriy Arkadievich, Candidate of Economic Science, Candidate of Medical Science, Professor; Moyseyak Marina Borisovna, Candidate of Technical Science, Associate Professor; Liozniy Valeriy Vladimirovich, Post-graduate Student; Prohodko Roman Petrovich, Post-graduate Student; Simdiakova Tatiana Petrovna, 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. |
EQUIPMENT
Riddles of Natural Water. Experience in the Use of Downhole Pumps at the Plant for the Production of Beverages
RAW AND OTHER MATERIALS
A. Larikova. Elite Alcohol: How to Attract the Attention of Buyers
S.Ts. Kotenko, E.A. Khalilova, E.A. Islammagomedova. Fruit and Berry Plant Raw Material for the Production of Fruit Liqueur "Solnechny Dagestan"
| Kew words: White Muscat grape; fruit liqueur ingredients; Reinette apples varieties of champagne. Abstract: Developed the recipe for making fruit liqueurs "Solnechny Dagestan", with a rich aroma and biologically active substances of the fruit of apples Renet champagne and grape varieties Muscat white. Shown a positive impact on the quality of fruit liquer alcohol, derived from geothermal water. In the composition of impurities alcohol was attended by a small group of esters, able in some degree to mitigate the organoleptic evaluation and bouquet of ethanol. The use of alcohol with a low content of fusel oils improved the quality of fruit alcoholized juices and fruit drinks. The offered fruit liquer "Solnechny Dagestan" is distinguished by a harmonious composition of flavouring qualities, useful properties and tasting characteristics at the expense of its constituent components. Authors: Kotenko Svetlana Tsalistinovna, Candidate of Biological Science; Khalilova Eslanda Abdurahmanova, Candidate of Biological Science; Islammagomedova Elvira Ahmedovna, Candidate of Biological Science Caspian Institute of biological resources, 45 M. Gadjieva st, Mahachkala, Dagestan, 367025, 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. |
O.V. Chugunova, L.A. Kokoreva, N.V. Zavorohina. Prospects of Using Cocoa-Shell in the Production of Chocolate Syrup
| Kew words: cocoa; cocoa shell; microbiological indicators; organoleptic indicators; powder; rotational and cascade technology of crushing; syrup chocolate; physical and chemical indicators. Abstract: Defined organoleptic, physical and chemical quality of the chocolate syrup mixture of powders containing 100, 75 and 50 % of cocoa shell powder grated and cocoa powder made by rotary cascade technology. The analysis of the obtained data with the same organoleptic indicators of quality chocolate syrup on the basis of cocoa powder. The physico-chemical characteristics of the syrupbased powders from cocoa shell. Found that the most characteristic organoleptic properties of chocolate syrup, prepared on the basis of cocoa powder, has a syrup made with 50 % of cocoa shell powder. All chocolate syrups, prepared on the basis of the cocoa shell, have hygienic safety. Authors: Chugunova Olga Viktorovna, Doctor of Technical Science, Associate Professor; Kokoreva Larisa Anatolievna; Zavorohina Natalia Valerievna, Candidate of Technical Science, Associate Professor Ural State University of Economics, 62, 8 Marta st, Ekaterinburg, 620144, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
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List of Articles Published in the Magazine "Beer and Beverages" in 2014