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Rambler's Top100

Beer and beverages №5/2016

NEWS

EVENT

XXV Anniversary International Forum “BEER” in Sochi

INNOVATIVE RAW — The BASE of QUALITATIVE BEVERAGES

Zimichev A.V., Leontiev D.A., Chaldaev P.A. Use of Poppy Extract Malt Upon Receipt Low Alcohol Honey Beverage Fermentation

P. 10-13 Key words: wine yeast; flower honey; natural beverages fermentation; duration of fermentation; alcohol content; central compositional planning; poppy malt extract.
Abstract: Simple sugars are the main component of honey, but yeast developed slowly in honey wort. The researchers used poppy malt to produce a honey alcoholic beverage for intensification the process of wort fermentation. Work performed in the Samara State Technical University. Malt prepared in the laboratory from poppy seed Papaver somniferum. These seeds are used in bakery. Water extract prepared at a temperature of 37...40 °Ñ. The researchers determined the optimal malt concentration in honey wort. Water extract of malt is added to honey wort, prepared according to the cold method. The researchers used dry wine yeast and flower honey. Study showed changes in the wort fermentation period after the application of poppy malt. The experimental results were processed using statistical analysis system Statistica 10.0. Central compositional planning method established equation of the surface response model that includes time parameters and poppy extract. Response model was the alcohol content of the mash. The model adequacy was tested diagram of the observed and predicted values. The adequacy of the model is confirmed by the normal distribution of regression residuals. The duration of the honey wort fermentation to the desired alcohol content (5-6?%vol.) used the predicted values profiles of the model at different concentrations of malt extract. Analysis of the model showed that the desired alcohol content (5-6?%vol.) in the beverage is achieved with the extract content in the wort to 15-25?% for 4-8 days. Conclusions about the appropriateness of the poppy malt in the preparation of fermented honey drink.
Authors: Zimichev Anatoliy Victorovich, Candidate of Chemical Science, Associate Professor;
Leontiev Dmitriy Arhipovich, Post-graduate Student;
Chaldaev Pavel Alexandrovich, Candidate of Technical Science
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.



Dryutskaya S.M., Tolstenok I.V., Minaeva N.N.The Use of Dihydroquercetin in the Production of Non-alcoholic Beer

P. 14-17 Key words: arabinogalactan; dihydroquercetin; beer; food industry; dahurian larch extract.
Abstract: The article provides a comparative analysis of solubility of dihydroquercetin (DHQ) in an aqueous, aqueous-alcoholic solutions of various concentrations, and 95?% ethanol. It is found that DHA is poorly soluble in purified water, as much as possible - in 95?% ethanol solution. DHA in the solubility of water-alcohol solutions. It is shown that the maximum solubility is reached at 20 °C, vigorous stirring for 10 minutes in 95?% ethanol. To increase the DHA in an aqueous solution using pH 4 (lactic acid). In the course of the qualitative assessment received an average DHA content in the finished product - 45?%. The most effective dissolution process without the addition of arabinogalactan (AG) is pre mechanical activated powder DHA, which increases the solubility of DHA at given technological conditions, up to 60?%. AG was used to improve the solubility of DHA in our work. AG by its nature is a polysaccharide. Molecular structure - is linked arabinose and galactose units in a ratio of 6 : 1, respectively. By physical-chemical properties of this valuable natural substance has a set of useful qualities: natural (gum AG is fully soluble in water); form solutions with low viscosity, which allows its use as a stabilizer of colloid systems (characterized by high adsorption is a surface-active substance) is not only in the food industry, but also in pharmaceutical manufacturing; It characterized by high stability as a function of various concentrations of index values varying levels of acidity and temperature. When added as a preservative, it increases the shelf life, preventing aging of the finished product, while being a natural antioxidant. For hypertension is characterized by a wide range of biological activity. It has a hepatoprotective, anti-mutagenic, antimicrobial, and gastro protective properties of immunomodulator. Non-alcoholic beer contains 25 mg of DHA and 10 mg of AG. The average content of DHA (photoelectrocolorimeter method) was 92?% of the CTA (25 mg).
Authors: Dryutskaya Svetlana Mihailovna, Candidate of Biological Science, Associate Professor;
Tolstenok Ivan Vladimirovich;
Minaeva Nina Nikolaevna, Candidate of Technical Science, Associate Professor
Far Eastern State Medical University,
30, Muraviev-Amur St., Khabarovsk, 680000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kotik O.A., Kolobaeva A.A., Korolkova N.V., Vyaltseva K.Yu., Plaxina A.Yu.Development of Technology of Kvass with Functional Properties Based on Aromatic Plant Extracts

P. 18-22 Key words: bacterial concentrate; water extracts; yeast; kvass; phytocompounds; essential oil herbs,.
Abstract: There is a steady increase of volume of kvass production in Russia in recent years. The growing popularity of the soft drink among people could be explained by the variety of health benefits. During the fermentation process amino acids and vitamins are accumulated what allows to refer kvass to functional beverages. Consumption of products, which promote health benefits in the body, can be the key to problem solving of unbalanced eating habits of the most of the population of our country. This is why research for new technologies and recipes of kvass production are of current interest. This article presents the results of the study of water extracts of essential oil herbs: peppermint, lemon balm, oregano, anise hyssop, dracocephalum moldavica, and citronella. Based on the analysis of extracts' properties we constructed composition of kvass recipes for manufacture. Based on quality evaluation of kvass they established the dosage of phytocompounds - 2-6?%. Some research was done on the correct dosage of baker's yeast. When the yeast content was 0,4 g?/?l, the dry matter decreased by 1,2?% during 8 hour period. After testing the quality of yeast of different manufacturers, we concluded that the most intense fermentation process of kvass mash occurs while using "PAKMAYA" baker's yeast brand. Some research was done on the influence of different kinds of bacterial concentrate, which resulted in physical and chemical shifts of kvass mash. They used six different kinds of bacterial concentrate by FSUC "Experimental Bio factory" of RAS. While using a concentrate of bacterial viscous race of bacillus acidophilus and lyophilized concentrate of thermophilic streptococcus and bacillus the content of dry matter decreased by 1.3 and 1.2?% respectively. To optimize technological parameters they used mathematical planning of experiment and statistical processing of data. It was concluded that the optimal dosage of bacterial concentrate is 0,3 g, phytocompounds - 6?%, the fermentation temperature of mash - 30°C.
Authors: Kotik Olga Alexandrovna, Candidate of Technical Science, Associate Professor;
Kolobaeva Anna Alexeevna, Candidate of Technical Science;
Korolkova Nadezhda Valentinovna, Candidate of Agriculture Science;
Vyaltseva Kristina Yuryevna
Voronezh State Agricultural University after Emperor Peter the Great,
1 Michurina St., Voronezh, 394087, 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.
Plaxina Anastasia Yuryevna
Artel
6a Sosnovaya St., Voronezh, 394011, Russia



ECONOMICS and MANAGEMENT

Anisimov B. Serious revelation for the benefit of increased efficiency economic activities

TECHNOLOGY

Karpenko D.V., Drozdov S.M., Evseeva A.A.The Influence of Nanopreparations on the Activity of Amylases

P. 28-31 Key words: amylolytic activity; nanopreparation of the titan dioxide; nanotechnology; preparation of carbon nanotubes; enzymes.
Abstract: Application of nanotechnology on an industrial scale allows solve a wide range of tasks, but at the same time there is the probability of the spread of nanoparticles in the environment. This may result in an increase of its content in the main raw materials and semi-finished and finished products of food production, in particular, of the brewing. It should be taken into consideration that a number of researchers found a negative impact of certain nanoparticles and nanomaterials on biological objects of various nature and enzymes, enzyme preparations. As the consequence, the actual problem is to determine the influence of nanomaterials, in particular titanium dioxide and carbon multilayer nanotubes, on the activity of enzymes acting at different stages of the brewing industry. In our work microbial enzyme preparation Amilorizin P10x of amylolytic type of action was used as the object of nanomaterials impact. Effect of nanomaterials was evaluated by the amount of starch hydrolyzed by the action of the enzyme preparation on a 1?% solution of soluble starch, comparing the values of the controlled parameter in the experimental and control (not containing nanoparticles) samples. It was found that the effect of titanium dioxide nanoparticles and carbon nanotubes on amylase activity Amilorizin P10x enzyme preparation substantially depends on the nanoparticles content in the reaction medium. Small amounts of nanoparticles do not alter the amylolytic activity or even increase it to 5-30?% compared with the values in the control variant. However, increasing nanoparticles content above specific values results in a reduction of amylase activity by 10-60?%. "Threshold" content and the degree of the amylolytic activity reduction depends on nanomaterials, introduced into the reaction medium or contacted with a solution of the enzyme preparation. From the point of view of the authors, these results make it reasonable to continue studies of the influence of nanoparticles on the technological processes at the key stages of the brewing industry.
Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Science, Associate Professor;
Drozdov Sergei Mihajlovich, Student;
Evseeva Alena Aleksandrovna, Student
Moscow State University of Food Productions,
11 Volokolamskoe Shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Hokonova M.B., Terentjev S.E.The Composition Changing of the Juice in Their Fortification and Storage

P. 32-34 Key words: fruit juices; semi-finished goods; fortification; enzymes; chemical composition; storage.
Abstract: Natural juice is a complex multicomponent, polidis-colloid-dispersed system with a particle size characteristic of suspension, sols and molecular-ion systems. If fortification equilibrium number-halide system of natural juice is disturbed and tends to come to a new equilibrium. At the same time because of desolvation hydrophilic sols: proteins, phenolic, pectin - a partial loss of the sediment. Some of these substances fall immediately after the addition of alcohol, the other for a long time. As shown by the experimental data-WIDE, increased sediment in fortified juice significantly increased only in the first 7-10 days. The intensity change of transparency in defending juice correlated with precipitation dynamics. Changing the composition of the juice immediately after fortification explained by diluting the juice with alcohol. Analysis of juices in the period after completion of the phase of intense precipitation and significant clarification shows that the juices flow-fi physic-chemical processes that ultimately lead to the establishment of the disturbed balance of the colloidal system. Especially nitrogen and pectin undergo profound changes. When adding alcohol pH environment changes, which also facilitates denaturation of protein compounds. The balance of the colloidal system fortified juice is set in about 20-22 days after adding alcohol. After this time, the transparency of the juice and its physical and chemical characteristics remain practically unchanged, the precipitate is not increased. However, steady-state equilibrium colloidal system fortified juices can be broken under certain conditions, during storage. It was established that the most active melanoidins fortified juice flows in the first 3-6 months of storage. With increasing temperature, this process is intensified. The studies found that fruit spirited juices have a higher margin of substances capable in certain circumstances cause them blurred than grape juice and wine.
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.



FUNCTIONAL DRINKS for OPTIMAL NUTRITION

Filonova G.L., Soboleva O.A., Golovina T.A.Influence of Beverage Color on Psycho-emotional and Physiological Impact of Human

P. 36-39 Key words: drink; natural dye; colour.
Abstract: The article analyzes the composition of the beverages produced in the period from 1973 to 2000. Since this period beverages produced on a natural basis and consumer had set the priorities based mostly on the color, which was associated with the names of his favorite products. In addition, the color of the beverages is the first that evaluates consumer, picking up a bottle with the beverage. It is noted that the basis of non-alcoholic beverage traditionally formed using natural components in the form of juices, tinctures, extracts, concentrates, the foundations of a fruit and vegetable raw materials. The using of components with natural colors, contributed to the creation and production of original non-alcoholic beverages enriched anthocyanins and catechins feedstock. The authors present data on the impact of the color gamut of the beverage on the emotional mood, supported nutritionists and psychologists research. The most popular is yellow-brown scale (59.3?%), followed by the range of pink-red (26.8?%). The yellow-brown scale in a beverage created insertion extracts, infusions and sugar color "Kohler E150", and pink-red drink prepared from juice, the foundations of a fruit raw material, as well as natural dyes derived from plants. For example, it elderberries, dye-stem rose, dye from the skins of grapes, hibiscus (Sudanese rose). High quality dye yellow scale is safflower. These supplements enriched product, increasing their nutritional value. It is noted that synthetic dyes adversely affect a person both in terms of color, and composition: synthetic dyes, unlike natural, do not carry the food product use. One need an evidence-based approach in the development of functional beverages, including the principles of food combinatorics providing flavored base of the product associated with natural biologically active ingredients and color spectrum complex, reflecting its positive.
Authors: Filonova Galina Leontjevna, Candidate of Technical Science;
Soboleva Olga Alexandrovna, Candidate of Technical Science;
Golovina Tatiana Alexeevna
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.



QUALITY CONTROL

Gnilomedova N.V., Anikina N.S., Gerzhikova V.G., Pogorelov D.Yu., Ryabinina O.V., Ermikhina M.V.Profile of Organic Acids as a Criterion for Identifying the Origin of Wine Products

P. 40-43 Key words: grape; wine material; wine; high performance liquid chromatography; grape and apple concentrates; organic acids; concentrated grape must.
Abstract: According to the regulations of the Russian Federation, only using of sugar-containing products of grape is permitted in wine production. In the guise of "concentrated grape must" in the market of ancillary products for winemaking goes non-grape less expensive raw materials (glucose-fructose syrup, starch syrup, apple juice concentrate, etc.). Application of these products in the production of grape wine is considered like adulterations. The aim: a study profile of organic acids as markers the grape origin of wine products. Objects of research: fresh grape must, obtained from Vitis vinifera grapes of technical grades (Crimea), grape wine materials and wine, grape must concentrated (GMC) from different producers, falsifications grapes musts, glucose-fructose syrup, concentrated apple juice. The organic acid content was determined by HPLC. It was found that grape musts at the stage of technical maturity profile is characterized by organic acids with a predominance of tartaric (3.2-6.7 g/l) and malic acids (0.9-5.6 g/l); slightly content of citric acid (0.1-0.6 g/l). For typical wines acid content in the range: citric - 0.1-1.0 g/l; tartaric - 1,0-5,7 g/l; malic - 0-3,3 g/l. GMC contains citric acid 0.2-1.6 g/kg, tartaric acid - 2,3-6,6 g/kg, malic - 0,5-10,3 g/kg. Acids typical in grapes are absent in the samples of glucose-fructose and sucrose syrup. Adulteration GMC differ atypical profile of organic acids - the predominance of a single acid (up to 100?% of the amount of acids) or high content of acids with a significant share of citric acid (25-30?%). Thus, the profile of organic of acids in various products considered as one of the criteria for their authenticity. The low content of tartaric acid and/or high content of citric acid suggests that it is no grape product.
Authors: Gnilomedova Nonna Vladimirovna, Candidate of Technical Science, Associate Professor;
Anikina Nadejda Stanislavovna, Doctor of Technical Science;
Gerzhikova Viktoria Grigorievna, Doctor of Technical Science, Professor;
Pogorelov Dmitry Yurievich;
Ryabinina Olga Victorovna;
Ermikhina Marianna Vadimovna,National Research Institute for Vine and Wine Magarach,
31 Kirov St., Yalta, Republic of Crimea, 298600, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Abramova I.M., Polyakov V.A., Medrish M.E., Pavlenko S.V., Gavrilova D.A.Investigation of Dynamic Changes in the Composition of Organic Acids and Carbohydrates of Corn Mash by Method of HPLC

P. 44-47 Key words: mash; high performance liquid chromatography; glucose; maltose; lactic acid; organic acids; wort; carbohydrates; acetic acid; fructose.
Abstract: The purpose of current ethanol production technology from grain is the obtaining of the maximum possible output of finished product with good organoleptic characteristics. The result is that to ensure the safety and quality of products there is a need in the operational handling of alcohol production process. Control of the process of saccharification wort is particularly important because it allows to monitor the degree of saccharification of starch, the amount of fermentable carbohydrates formed, and therefore the final product yield. Under ordinary conditions of alcoholic fermentation by-products (glycerol, organic acids, alcohols, aldehydes) form of hexoses by enzymes together with ethanol. The number and rate of formation of organic acids depends on many factors. All violations that occur during the process of fermentation have a negative impact on the quality of the finished product. Implementation of measures to improve the quality of testing of alcohol and raw materials for its production involves the application and introduction of modern instrumental methods. High performance liquid chromatography with spectrophotometric detection (for the determination of organic acids) and refractive index detection (for determination of carbohydrates) is the most highly sensitive and accurate method of analysis of carbohydrates and organic acids in the wort and mash. The developed methods allows not only to identify and quantify the carbohydrates and organic acids, but also to follow the dynamics of changes in the composition of carbohydrates and organic acids in grain wort and mash at all stages of the alcohol production process. With the use of these methods reduces the time of analysis of carbohydrates and organic acids, simplifies and reduces the cost of the procedure to determine them.
Authors: Abramova Irina Mihailovna, Doctor of Technical Science;
Polyakov Victor Antonovich, Doctor of Technical Science, Professor, Academician of RAS;
Medrish Marina Eduardovna, Candidate of Technical Science;
Pavlenko Svetlana Vladimirovna;
Gavrilova Darya Alekseevna
VNIIPBT - branch FGBUN "FIÑ Food and Biotechnology"
4b Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



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INFORMATION

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