Beer and beverages №4/2016
NEWS
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2016.
EVENT
"Nьrnberg Messe" Presented Brau Beviale 2016 and Beviale Moscow 2017
THE RAW AND INGREDIENTS FOR THE PRODUCTION OF BEVERAGES
Zimichev A.V., Leontiev D.A., Chaldaev P.A., Chechina O.N.Malt Extracts in the Production of Honey Beverages
| P. 12-14 | Key words: flavoring components; gas chromatography; poppy malt; honey wort; honey fermented beverages; alcohol distillation; barley malt. Abstract: The researchers used poppy and barley malt to produce a honey alcoholic beverage. The main objective of the experiment was to analyze the additional impurities in alcoholic distillate resulting from the fermentation of the wort with the malt materials. Malt prepared from the water extract at a specific temperature, which is then added to the total solution. We used dry wine yeast Saccharomyces cerevisiae killer. Obtained distillates were subjected to gas chromatographic analysis. The content of the main volatile components of distillates is within normal limits, and meets the requirements of the country standard for fruit distillates. These results confirm the usefulness of further research in the field of study of application the malts in the production of fermented honey drink. Authors: Zimichev Anatoliy Viktorovich, Candidate of Chemical Science, Associate Professor; Leontiev Dmitriy Arkhipovich, Post-graduate Student; Chaldaev Pavel Alexandrovich, Candidate of Technical Science; Chechina Olga Nikolaevna, Doctor of Chemical Science, Professor Samara State Technical University, 244 Molodogvardeiskaya St., Samara, 443100, 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. , 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. |
Silaeva M.A., Arbuzova K.R., Keleshova V.R., Sokolova O.S., Shanenko E.F., Ermolaeva G.A.Non-alcoholic Beverage on the Basis of Autolysate of the Inulin of Jerusalem Artichoke
| P. 16-18 | Key words: autolysate; gel filtration; beverages; formulation; Jerusalem artichoke; fructose. Abstract: In recent years, growing consumer interest in beverages have on the health beneficial and healing effect. Priority in the development of a new generation of non-alcoholic beverages - the use of natural raw materials. Thanks to the enormous polymorphism of their constituent bioactive components, they are able to regulate important physiological functions of the body. One of the most promising species for the production of soft drinks - Jerusalem artichoke, to accumulate in the tubers is quite a large amount of inulin, pectin, cellulose, also have biotin and zinc. Since inulin - a hydrolysable polysaccharide hydrolysates that Jerusalem artichoke tubers can be the basis of soft drinks, serving as a sweetener. The purpose of this study - the development of formulations of soft drinks with Jerusalem artichoke tubers and other natural plant materials Russia. In order to develop recipes authors used fruit and berry raw materials. Autolysates of inulin of Jerusalem artichoke tubers have a sweet taste and specific flavor as a beverage base. In the final step testing of technological modes of making vegetable raw materials taking into account the safety of bioprotectors and determined management of fruit and berries was carried out. Obtained Autolysate artichoke inulin in comparison with the extract of Jerusalem artichoke tubers had higher solids content and fructose. The hydrolysis of polysaccharides collected fractions showed the degree of polymerization of 25 and 2-8. Assessment of the impact of each component on the touch drink profile was performed using descriptive method of tasting profile analysis techniques. Designed drinks are intended for daily use and can be used in summer as a refreshing and during the winter as a warming and increase the body's resistance. Authors: Silaeva Margarita Alexeevna, Undergraduate; Arbuzova Kristina Romanovna, Student; Keleshova Victoria Ruslanovna, Student; Sokolova Olga Sergeevna; Shanenko Elena Felixovna, Candidate of Biological Science, Associate Professor; Ermolaeva Galina Alexeevna, Doctor of Technical Science, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Omarov M.M., Abdulhalikov Z.A. Production of Blended Diet Vegetables and Native Raw Materials Juices Diet to Enhance Immunity
| P. 20-22 | Key words: dietary product; cabbage; concentration; nettle; blending juice; carrots; pumpkin; sterilization in the stream; beets. Abstract: Fruits, vegetables and wild raw materials are of great importance in human nutrition, as well as for non-medical treatment of various diseases and metabolic disorders. The results of experimental studies produce blended juice of cabbage, carrots, beet, pumpkin and nettle to improve immunity. Researches for the technology for production of blended juice of the above raw materialswere done. Raw materials after delivery and preparation were subjected to washing, cutting, crushing, pressing, filtering, blending, and concentration, sterilization in the stream, cooling, packaging, packing and storage. The yield of juice (%): the cabbage - 60, carrot - 55, beet - 62 pumpkin 50 and nettle - 48. Solids are respectively (%): 9; 10; 12; 12; 6, and in blended juice 9.8?%. The resulting blended juice is a dietary product that is used for non-medical treatment of peptic ulcer disease of the gastrointestinal tract, liver disease, kidney disease, diabetes, anemia, arteriosclerosis, beriberi, insomnia, to enhance the immune system and the body's resistance. Ready dietary product is recommended to use 100 ml 3 times a day for 10-15 minutes before meals for 4-8 weeks. Authors: Omarov Magomed Manguevich, Candidate of Technical Science, Professor Dagestan State Institute of National Economy 5 D. Ataev St., Makhachkala, Republic of Dagestan, 367008, Russia Abdulhalikov Zaur Abdulvagidovich, Candidate of Technical Science Dagestan State Technical University 70a Imam Shamil Avenue, Makhachkala, Republic of Dagestan, 367015, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS and MANAGEMENT
Declassification of Money!
TECHNOLOGY
Peschanskay V.A., Krikunova L.N., Dubinina E.V.Effect of Speed of Distillation on Process of Getting Grain Distillate
| P. 28-30 | Key words: grain distillate; volatile compounds; distillation duration. Abstract: This paper studies the effect of the duration of the fractional distillation of fermented grain mash to install a single batch on fractionation regimes, the composition of the volatile components and quality characteristics of obtained distillates. Fermented grain must have a significant difference on the physical and chemical composition of the grape wine base fermented fruit or raw materials. When this fermented cereal wort is fed to the distillation unclarified and contains a large number of yeast cells, which causes the reactions in the distillation process neoplasms. Hitherto in the literature no data on the influence on the distillation process of obtaining the velocity of grain distillates. The studies found that the distillation at lower speed due to changes in the intensity of the heating heaters increases the amount withdrawn overhead. This leads to increased losses of ethanol fraction from the head of 2.0?%. However, it was found that by prolonging the distillation period volatiles composition of grain distillate varies. Distillates obtained by "slow" distillation contains 11?% more than the distillates of the volatile components, the resulting "fast" distillation. The decrease rate of distillation leads to increased concentration of volatile components: higher alcohols, fatty acid esters of caprylic, capric, caproic, and phenylethyl alcohol. Slower distillation contributes to changing the ratio of higher alcohols in the middle fractions in the direction of increasing the total concentration of iso-propanol and while reducing the concentration of isoamyl alcohol. Grain distillates resulting from slower distillation, has a complex aroma characteristic of the raw material with light bread and malt tones and soft harmonious taste. Based on these results, it was recommended in the preparation of high-quality grain distillate batch operation to carry out the distillation process for 2-2.5 hours. Authors: Peschanskaya Violetta Alexandrovna; Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor; Dubinina Elena Vasiljevna, Candidate of Technical Science All Russian Institute of Beer, Soft Drinks and Wine Production 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Valiulina D.F., Makarova N.V., Alekseeva Yu.A., Kirushina V.A.Effect of Enzyme Preparations on the Antioxidant Activity of Apple Juice Direct Extraction in Comparison with Antioxidant Vitamins
| P. 32-36 | Key words: antioxidant activity; vitamins; juice; enzyme preparations; apples. Abstract: The influence of enzyme preparations on the production of directly squeezed apple juice, on its chemical composition and antioxidant was studied. The resulting product was compared with the antioxidant vitamins, which are widely represented in the pharmacy network of Samara. The vitamins were selected depending on the price category. This paper describes the selection of the most optimal conditions for the production of high quality, competitive product with the highest antioxidant activity. The study subject was directly squeezed apple juice obtained from the fruit growing on the territory of the Samara region. The analyses were conducted on total amount of phenolic compounds for the content of gallic acid, of flavonoids for the content of catechin, antiradical capacity using free radical DPPH (2,2?diphenyl-1?picrylhydrazyl), the restoring force by FRAP method (ferric reducing antioxidant power), anti-oxidizing activity in linoleic acid system. Studies have shown that consuming apple juice is more appropriate for a man rather than a daily dose of the vitamins suggested. In the analysis of drugs from the pharmacy network, the optimal parameters were found in the vitamins "Vitrum-antioxidant" which are of the average market price. Enzyme preparations treatment increases the juice output in comparison with control in 1.4-1.5 times. Enzyme preparations Exstrapect Color (sample 2) and Extraferm G-500 (sample 3) have a positive effect on the antioxidant activity of directly squeezed apple juice. Antioxidant activity with the application of enzyme preparations Extrapect Color is decreased by 1.5?%, Extraferm G-500 increases by 30?%. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014/199 FSBEI HPE Samara State Technical University code 974. Authors: Valiulina Dinara Fanisovna, Candidate of Technical Science; Makarova Nadezhda Victorovna, Doctor of Chemical Science, Professor; Alekseeva Yulia Anatolyevna, Student; Kirushina Victoria Alexandrovna, Student Samara State Technical University, 244 Molodogvardeyskaya st., Samara, 443100, 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. |
QUALITY CONTROL
Hokonova M.B., Terentjev S.E.Effect of Harvesting Date and Method Postharvest Treatment on the Formation of Brewing Quality of Barley Grain and Malt
| P. 38-41 | Key words: quality; the location of the grain in the ear; malt; harvesting period; productivity; barley. Abstract: The entire pricing process is divided into three phases: forming, filling and ripening. In these phases in the grain are complex biochemical transformations, moisture loss and set the final texture of the endosperm, which is confirmed by the results of research. Late cleaning can justify himself with considerable tillering when ears later shoots ripen later the main shoot. However, later cleaning is definitely associated with greater risk of loss of grain. The aim of research was to study the effect of different harvest dates and locations of grain in the ear in the brewing quality of barley and malt in the conditions of a foothill zone of Kabardino-Balkaria. The investigations were carried out in the pre-mountain zone of KBR on the factory "Chegem" Chegem region of KBR, in SLR "Malt" of Urvan region of KBR, and in SLR "Khalvichny" Nalchic and on the chair of Technology of production and processing of agricultural products KBSAU named after V. M. Kokov. We studied the varieties of winter barley - Master, Mihailo, Kozir, Dobrynia 3 and spring - Priazov 9, Getman, Viscount and Mamluk. The research results indicate that all the varieties of winter and spring barley provides maximum yield at harvest at the end of the phase of wax ripeness. The delay in carrying out this important process of reception till the end of the full maturity of grain leads to losses of the average for all grades of 0.5 t/ha of grain. It was determined that grain from the middle part of the ear differ the highest rates by size and weight of 1000 grains. Grain from bottom part of the ear had a large nature, more protein and starch than from the middle part, and the extract differed slightly. At the top of the ear is formed grains, significantly inferior to its analog from the middle part. Malt produced from the grain from the bottom of barley ear, characterized by the highest rates of output whole meal, Kolbaha number, and diastatic force chrominance wort, compared with its analogues with an average grain and upper ear. Thus, on the basis of these studies we can conclude that there is a tendency to deterioration as malt grain arrangement in the ear with the lower parts of the top. Significant deviations from the mean observed only in the lower grain in the ear. Authors: Hokonova Madina Borisovna, Doctor of Agriculture Science, Professor Cabardino-Balcarian Agriculture University by V. M. Kokov 1v, pr. Lenina, Nalchik, CBR, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Terentjev Seregey Evgenjevich, Candidate of Agriculture Science, Associate Professor Smolensk State Agriculture Academy, 10/2 B. Sovetskaya St., Smolensk, 214000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gernet M.V., Gribkova I.N., Atasuntc V.D.The Modern Detergents and Disinfectants Use Prospects in Beer And Soft Drinks Industry
| P. 42-44 | Key words: hygiene production control; detergents and disinfectants; the requirements for quality assurance of disinfectants. Abstract: In order to produce quality harmonize the with ones in the Eurasian Economic Unity countries in a single customs area technical regulations TR TS 021/2011 "On food safety" entered into force in July 2013 in Russia. The "quality and safety" product concept consists of certified raw material, technological parameters of the production process abidance and maintaining of production hygiene control to minimize the risk of occurrence of microbiological product spoilage and process equipment contamination. Manufacture of products will be in accordance with the principles of HACCP, which should be developed, implemented and maintained by the company. The hygiene control at factories is carried out with modern detergents and disinfectants use. Infection can occur at all stages of the process and to avoid infection, you need to use technological methods to prevent the ingress of foreign microorganisms - bacteria and wild yeast. In the detergent market such as inorganic detergents as sodium hydroxide, nitric acid, phosphoric acid, sodium hypochlorite are represented, which are sometimes used by manufacturers in view of low cost and high volume production, to save funds spent on production, but their use cause significant harm to service personnel and the environment as a whole, since these compounds belong to the 2nd class of danger and do not meet the quality requirements in the TR TS 029/2012 "Safety requirements of food additives, flavorings and processing auxiliaries". The samples of new generation detergents of alkaline and acidic nature of the actions [Biosafe (Siactiv), Biosafe Acida-3 (Nitracid CIP)] were investigated in Scientific Research Institute of beverage, which have several advantages over commercially available and intended for beer and soft drinks industry manufacture use. Positive results have been confirmed in a number of breweries, and the advantages of their use. Authors: Gernet Marina Vasiljevna, Doctor of Technical Science, Professor; Gribkova Irina Nikolaevna, Candidate of Technical Science All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. Atasuntc Vardan Davidovich BIOSAFE, 322 of., 35 Simpheropolskaya St., Klimovsk, Moscow District, 142181, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Karpenko D.V., Zhitkov V.V., Karjazin S.A. The Influence of Nanopreparations on the Activity of Proteases
| P. 46-49 | Key words: nanopreparation of the titan dioxide; nanotechnology; preparation of carbon nanotubes; proteolytic activity; enzymes. Abstract: Application of nanotechnologies in industrial scale provides conditions for migration of nanoparticles to environment; after-effect can be increasing content of mentioned nanoparticles in food fermentation industry, including main raw materials and semi-products. At that, there are some sources informs about adverse effect of nanoparticles and nanomaterials on biological subjects with different genesis and its derivatives. As a result, the study of the influence of the titan dioxide and carbon nanotubes nanopreparations on ferments of beer brewing processes is an actual goal. In our researches, we used such proteolytic microbial enzyme preparation as Neutrase 0.8 L. Influence of nanopreparations was estimated by the changing of low-molecular nitrogenous matter amount, which were produced by the action of ferment in 60 min hydrolysis of 5?% gelatin substrate. Data of the experimental and control (without nanopreparations) samples were compared. It was found, that effect level of the titan dioxide and carbon nanotubes nanopreparations depends on its concentrations in the medium: small amounts don't change protolithic activity, or even increase it on 25-30?%, in comparison with control samples. But, increasing of nanopreparations amounts causes reduction of protolithic activity on 30-35?%, the "threshold" amount and level of decreasing depend of kind of nanopreparations in medium. According to the author's opinion, these results stimulate to continue researches of nanopreparation influence on beer brewing processes. Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Sciences, Associate Professor; Zhitkov Vladimir Vladimirovich, Student; Karjazin Svjatoslav Aleksandrovich, Student Moscow State University of Food Productions, 11 Volokolamskoye shosse, Moscow, 125080, Russian, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khorosheva E.V., Mikhajlova I.Yu., Remneva G.A., Urusova L.M., Filonova G.L., Golovina T.А.Causes of Sediment Formation in Soft Drinks
| P. 50-53 | Key words: non-alcoholic beverages; water; sugar; citric acid; sediment. Abstract: The target market for soft drinks and their raw stock is constantly expanding. It is a task of utmost importance to ensure an unchanging quality of beverages produced. A beverages manufacturer when faced with defects such as the forming of sediment under storage can seldom work out the causes and alter production technology without outside aid. The objective of this paper is to propose a method of determining the origins of sediment in the finished product. An examination procedure to achieve this was suggested. Special attention was given to beverages based on sugar and natural ingredients as similar products are more often susceptible to decay while storing. It has been established that the microbiological factor plays a major role in destabilizing beverages, and it is likely that a non-organic sediment may form. Both processes can frequently take place in parallel. Based on the findings of the research that has been carried out, a method of gradual evaluation has been devised to disclose the causes of sediment formation in the finished products. The first stage was a microscope study of sediment. When the only outcome of the analysis proves to be the discovery of microorganism colonies, it is advisable to restrict their study to mere identification. If the second stage reveals non-organic components it is recommended to scrutinize the raw stock and the non-organic part of the sediment. When a growth in non-organic components of sediment on non-organic micro particles is detected, the microorganisms are to be identified and a chemical analysis of the raw stock, the sediment and the beverage is to be carried out. In accordance with the procedure, proposed, sugar-based beverages have been analyzed as a complex research target. The microscopic sediment has been analyzed, revealing a lack of microorganisms but showing the presence of vegetable fibers, non-organic crystals and numerous jealous fragments. The next staged involved an analysis of the chemical composition of the raw stock - the water, citric acid and sugar. In addition, the finished products have been chemically tested to check their compliance with the standard formulation and the chemical make-up of the sediment. It has been established that the cause of sediment formation has been the use of raw stock that fails to comply with the normative documents. Authors: Khorosheva Elena Vladimirovna; Mikhajlova Irina Yur'evna; Remneva Galina Aleksandrovna; Urusova Liya Mikhajlovna, Candidate of Technical Siences; Filonova Galina Leont'evna, Candidate of Technical Siences; Golovina Tat'yana Аlekseevna All Russian Scientific Research Institute of Beer, Soft Drinks and Wine industry, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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