Beer and beverages №1/2015
NEWS
EVENT
BrauBeviale 2014: The Beginning of a Magnificent Triad
THE RAW AND INGREDIENTS FOR THE PRODUCTION OF BEVERAGES
Morozova S.S., Burachevskaya V.Yu., Ustinova E.V.Food Additives in Manufacture of Vodka
| P. 12-15 | Key words: biological value; vodka; degustation evaluation; complex food additive; the microelement composition; alcoholic drink; physical-chemical characteristics. Abstract: The paper contains research on the influence of certain food additives, complex food additives "Hlebnyi Dar" (LLC "Bio-Vita") and "Inalco" (LLC "Felizata holding"), herbal extract "ABSOLUTE ASM 665" (H. REYNAUD & Fils, France), flavoring "Bonificators TH 698227" (Symrise, Germany) physical-chemical and organoleptic properties of vodkas and microelement composition. Analysis of safety factors, stability at storage, biological and consumer value of vodka with additives allows to make the conclusion about expediency of use of additives in recipes of vodka. Authors: Morozova Svetlana Semionovna, Candidate of Chemical Science; Burachevskaya Veronika Yusefovna; Ustinova Elena Vladimirovna 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. |
Kobelev K.V., Borisenko O.A., Boikov A.V.The Use of Milk Whey in the Breeding of Pure Cultures of Lactic Acid Bacteria for the Production of Kvass
| P. 16-18 | Key words: lactic acid bacteria; milk whey; nutrient supplements; reproduction of yeast kvass. Abstract: Lactic acid bacteria for kvass production have biosynthetic failure and require the presence of full complex of amino acids in the nutrient medium. The composition of kvass wort is poor, therefore weak reproduction of lactic acid bacteria and insufficient accumulation acidity has a place in the production. This study proposes to use milk whey to stimulate the growth of lactic acid bacteria. Milk whey is a nutritional supplement that contains up to 250 different compounds and amino acids. The influence of different concentration of milk whey at the reproduction of bacteria was inrestigated. 2?% milk whey in the wort is the optimal supplement. This supplement helps to increase the number of lactic bacteria in wort at 2.8 times. Milk whey does not have any impact at the reproduction of kvass yeast. Authors: Kobelev Konstantin Viktorovich, Candidate of Technical Science; Borisenko Olga Alekseevna; Boikov Aleksey Viktorovich 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. |
Komrakova N.A., Filonova G.L.Reasonable introduced Carbohydrates in Soft Drinks Using Components Derived from Plant Material
| P. 20-25 | Key words: flavorings; complex nutrients; multicomponent concentrate; dyes; infusions; concentrated bases; plant material; sugar; extracts. Abstract: Article is devoted to the possibility of the formation of science-based mixtures of plant materials to produce concentrates polikomponenttion and drinks based on them containing minimally sufficient mass introduced by external sugar in their composition. The article discusses the need for a preliminary study of the composition and properties of plant materials. This allows you to make organically combine vegetable mixture for the subsequent receipt of these concentrates, tinctures, extracts. This approach promotes the formation of a soft drink individual functional orientation, taste, colors, textures stability. This article discusses some aspects of the properties of nutrients, including dietary, influence the formation of the flavor characteristics of the soft drink. Noted that the relevance of the scientific and experimental work aimed at developing new types of plant materials, improvement of basic technologies for its processing, the extracts and concentrates multicomponent. The article noted that the results of scientific research on the development of technologies multicomponent concentrates, concentrated bases for soft drinks from plant material allows you to create soft drinks with minimally adequate amount paid in to their composition, sugars (from 2?% to 8?%). The process operates at mild temperature exposure mode feedstock retaining bioactive substance in its native form. Multicomponent concentrates enriched drinks are a wide range of nutrients needed by the body for normal functioning, toning, strengthening the immune system, including at the adaptation to the adverse effects of the environment. Authors: Komrakova Natalia Anatolievna; Filonova Galina Leontievna, Candidate of Technical Science 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. |
Zhirov V.M., Makarov S.Yu., Makarov S.S., Presnyakova O.P.Forgotten Recipes of Russian Drinks
| P. 26-28 | Key words: Russian beverages; drink recipes; water; some water. Abstract: In ancient Russian sources claim native Russian drinks cucumber pickle, sauerkraut juice, fruit drinks, kvass, cowberry water and other berry vodichki meads simple and spices. Vintage Russian drinks - hot sbitnya, kvass, Vodice or vodichek - today preserved only kvass. Some water was a popular drink in Russia for more than one century. Some water - old Russian term for a natural soft drinks made from berry juice (cranberry, cloudberry, raspberry, strawberry, red and black currants, gooseberries, blackberries, blueberries) with little added sugar or honey and farmed boiled water. The analysis of the literature on the technology of the ancient Russian drink - berry vodichek was done. Staged experiments on their playback using frozen cranberry and lingonberry showed high organoleptic properties of the resulting drink. The drink was analyzed for the presence of pectin and starch (both negative); benzoate ion and anthocyanins (both positive). Also carried out tests for the presence of heat?labile substances by boiling the sample for 10 minutes followed by cooling and chill haze holding at 4±2 °C for two days. In both tests, haze or opalescence were not found. It was an experimental storage at room temperature and 4±1 °C. In both cases a drink did not give noticeable haze or sediment and withstood provided for soft drinks without preservatives period of 10 days (GOST 28188-89 "Soft drinks. General specifications"). The basic opportunity for the revival of the ancient Russian soft drink - a some water berry, which will expand the range of our soft drink industry. Authors: Zhirov Vladimir Mikhaylovich, Candidate of Technical Science, Associate Professor; Makarov Sergey Yuryevich, Candidate of Technical Science, Associate Professor; Makarov Sergey Sergeevich Moscow State University of Technology and Management named after K. G. Razumovsky, 73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. Presnyakova Olga Petrovna, Candidate of Technical Science Publishing House "Food Industry", 18, Panfilova St., Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INDUSTRIAL MARKETING
Dubodel N.P., Pobeda M.I., Shashin D.L.Marketing Research of Orange Juices on the Russian Market
| P. 30-34 | Key words: orange juice; consumer preference; descriptive analysis. Abstract: The sensory profiles of commercially available orange juices in Russia have been studied. Based on regression analysis of sensory evaluation and consumer test results sensory descriptors influencing consumer preferences (drivers of liking) have been identified. It is one of the best ways to change the consumer overall liking score by changing their intensity. Descriptors "peely", "sour" and "cooked" have the greatest impact on consumer preferences. We found out that Russian consumers are heterogeneous and are divided into 3 groups - 42?% like sour orange juice with peely notes, 34?% like sweet juice with cooked and grapefruit notes, 24?% have similar to the first group preferences, but they are less demanding of taste. These results could help product developers and marketers in new product creation and marketing strategy development in the Russian juice market. Authors: Dubodel Nina Pavlovna, Doctor of Technical Science, professor; Pobeda Maxim Iosiphovich, Post-graduate Student All-Russian Research Institute of Brewing, Beverage and Wine Industries 7, Rossolimo str., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Shashin Dmitry Leonidovich, Director of the Research Center ZAO Multon, 7, Plekhanova str., Moscow, Russia, 111141, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Krikunova L.N., Ryabova S.M., Peschanskaya M.A., Urusova L.M.Effects of Succinic Acid on the Metabolism of the Yeast Saccharomyces Cerevisiae
| P. 36-38 | Key words: acidity; metabolism of yeast; pure culture; succinic acid. Abstract: The article describes the effect of succinic acid at concentrations of 0.01-0.2?% on the metabolism of the alcohol yeast of strain XII (pure culture). There were changes in the consumption of dry matter accumulation of yeast biomass. The dynamics of change of active and titratable acidity during the culture of alcohol yeast and dynamics of basic indicators (CO2 emissions, solids, yeast cells) for reproduction of alcohol yeast was studied. Authors: Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Associate Professor; Ryabova Svetlana Mikhailovha, Candidate of Technical Science; Peschanskaya Violetta Aleksandrovna; Urusova Liya Mikhailovna, Candidate of Technical Science 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. |
Abramova I.M., Poliakov V.A., Savelieva V.B., Surin N.M., Priyomuhova N.V.Determination of Chromaticity of Alcoholic Beverages by Using of Spectrophotometric Analysis Method
| P. 40-42 | Key words: decimal attenuation coefficient of light; spectrophotometric method of analysis; absorption spectrum; alcoholic beverages; color; digital database; characteristic wavelength. Abstract: There has been found out the length of waves for measuring absorption spectra of bitter tinctures, semi-sweet tinctures and sweet tinctures. Spectra of industrial samples of liqueur and spirits have been measured. On the basis of these results it is suggested to count the decimal index of light weakening under characteristic length of waves for colour characteristics of the product that is being examined. As the result of the research that has been conducted the spectrophotometric method of identification of colour of bitter tinctures, semi-sweet tinctures and sweet tinctures. An Open numeric database of spectrum distribution of decimal index of light weakening for bitter tinctures, semi-sweet tinctures and sweet tinctures has been opened. All the tinctures are produced by different factories. Authors: Abramova Irina Mihailovna, Candidate of Technical Science; Poliakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS; Savelieva Vera Borisovna, Candidate of Technical Science; Surin Nikolay Mihailovich, Candidate of Physico-Mathematical Sciences; Priyomuhova Natalia Vladimirovna 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. |
Sevostianova E.M., Horosheva E.V., Shilkin A.A.Stable Isotopes in Mineral Waters
| P. 44-47 | Key words: deuterium; oxygen; line Craig; mineral water; stable isotopes. Abstract: Natural water is a non-homogeneous material whose isotopic composition. In natural water contains 7 more stable isotopic modifications of water. Hydrogen has two stable isotopes - protium and deuterium, oxygen, three stable isotopes: 16O, 17O and 18O. Relatively well studied are the heavy isotopes - deuterium D and 18O, which carry information about the water molecule and reflect its geological history. Deuterium content in a variety of natural waters varies from 90 ppm (water from the Antarctic ice - the easiest natural water) to 180 ppm - water in gas reservoirs and closed waters of the Sahara. The study of the isotopic composition of precipitation, water mountain rivers and lakes showed that the content of heavy isotopes in them has a lower value than in the ocean and marine waters. Experimental studies have established that the separation of isotopes in the formation of precipitation is directional and has a connection with the climatic characteristics. The isotopic composition of groundwater is also largely dependent on rainfall, but this dependence is more complicated. Different genetic types of water are significantly different isotopic composition. Therefore, quantitative determination of ?D and ?18O allow to distinguish primary sources of underground water and estimate the proportion of each type in the study of the genetic mix. The isotopic composition of mineral waters is complex and the most reliable indicator of the place of origin of water, because it is formed, depending on many factors: the place of formation of rain clouds, the distance from the water surface, climatic conditions, geographical location and other areas. In experimental studies have evaluated the isotopic composition of 37 mineral waters and investigated their physicochemical characteristics (macro- and micro component composition). All samples studied were divided into groups and territorial basis. In the group studied 6 tablespoons water samples of mineral water, a group of medical-table water - 31 samples of water from different regions of Russia. As a result of this work, experimental data on the isotopic composition of water studied waters. Authors: Sevostianova Elena Mihailovna, Candidate of Biological Science; Horosheva Elena Vladimirovna; Shilkin Alexey Alexandrovich 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. |
Minaeva L.V., Minaeva T.V., Alekseev G.V.Simulation of Dynamic Crushing of Fruits and Vegetables Based on Neural Model
| P. 48-50 | Key words: dynamic milling; the knife blade body; lemon: neural model. Abstract: The analysis were carried out in the study of the process of dynamic crushing fruits and vegetables blade tool, described apparatus designed for chopping fruits and vegetables with the help of the rotational motion of knife body. Besides modeling process described grinding lemon fruit knife blade body with neural models based on experimental data obtained in the grinding process. The physical, mechanical and structural properties of food products, influencing the course of the grinding process, the grinding process of the modes depending on the initial conditions and changing modes affecting the process. The optimum grinding parameters allow to determine the effect of structural and technological parameters on the performance of the grinding process and to identify the most significant of them. Authors: Minaeva Lidija Viktorovna, Post-graduate Student; Minaeva Tatiana Viktorovna, Post-graduate Student; Alekseev Gennadiy Valentinovich, Doctor of Technical Science, Professor St. Petersburg National Research University of Information Technologies, Mechanics and Optics, 9 Lomonosova st, St. Petersburg, 191002, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY CONTROL
Kotova T.V., Razumov A.S., Poznyakovsky V.M. Studying of the Quality, Safety and Efficacy of Soft Energy Drinks
| P. 52-56 | Key words: point scale; safety; tasting; intensity; quality; organoleptic; duration; efficacy. Abstract: The article presents the results of an open consumer tasting: intensity and duration of the tonic effect of soft energy drinks. The Tasting Committee members were offered drinks to be in high demand according to the preliminary marketing survey. During the working process the experts made the organoleptic assessment, tested the point scale, carried out the statistical analysis of the data and made some methodological recommendations of assessment of organoleptic characteristics of soft energy drinks. While determining intensity and duration of the tonic effect sustained attention, dynamics of work efficiency and degree of involvement according to the Schulte procedure tables were defined. Accuracy, productivity and successfulness of the mission were calculated with the proofreader Bourdon sample. The results indicate the need for further research to evaluate efficacy and safety of the new formulas of soft energy drinks. Authors: Kotova Tatiana Vjcheslavovna, Candidate of Technical Science, Associate Professor Plekhanov Russian University of Economics Kemerovo Institute (branch) 39, Avenue Kuznetsk, Kemerovo, 650092, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Razumov Alexander Sergeevich, Doctor of Medical Science, Professor Kemerovo state medical Academy 22 "À", Voroshilova street, Kemerovo, 650029, Russia Poznyakovsky Valeriy Mihailovich, Doctor of Biologi Science, Professor Kemerovo Institute of Food Science and Technology 47, Boulevard Stroiteley, Kemerovo, 650056, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
Kobelev K.V., Sevostianova E.M. XIX International Symposium "The Production of Beer and Soft Drinks. Situation, Trends and Prospects"
The Winners of the International Professional Competition "Best: Beer, Soft Drink, Mineral and Drinking Water of the Year 2014"
Vorobiova O. "Don't Drink Tea - Where the Power Take"
Exhibitions Calendar Ith Half 2015