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Rambler's Top100

Beer and beverages №2/2017

NEWS

EVENT

The 24th International Exhibition of Food, Beverages and Raw Materials for Their Production — "Prodexpo-2017"

FUNCTIONAL DRINKS for OPTIMAL NUTRITION

Gernet M.V., Hashukaeva B.R., Gribkova I.N., Kobelev K.V.Effect of Temperature, pH and Oxygen on the Formation of Secondary Fermentation Products in the Production of Tea-based Beverages

P. 10-13 Key words: secondary fermentation products; yeasts; lactobacillus bacteria; malt wort; fermentation factors; functional beverages; tea.
Abstract: The influence of excessive formation of secondary fermentation products during fermentation on the negative change in taste of the finished tea beverage and the factors affecting the concentration of these substances are considered: temperature, acidity, dissolved oxygen, etc. The importance of controlling the content of volatile components in fermentation beverages is considered. The data obtained at the stage of the study are the influence of several factors - the fermentation temperature, the oxygen content and the pH of the fermentable wort on the accumulation of secondary fermentation products. When studying the effect of temperature on the accumulation of acidity in the fermentation medium, it was shown that, at a fermentation temperature of 30 °C, the lower yeast is more acidic than the top yeast (11.4 and 10.1 units versus 6.5 and 6.7, respectively). Organoleptic evaluation of the fermented bases obtained revealed the most balanced by taste and aroma drink obtained at a temperature of fermentation of 30 °C by top yeast. A study of the content of volatile components showed that the content of higher alcohols such as 1 propanol does not depend on temperature, but only on the type of yeast, and the amount of isobutanol and isoamylol depended on the temperature of fermentation. A study of the content of carbonyl compounds, in particular acetaldehyde, showed that as the temperature is raised from 18 to 30 °C, the acetaldehyde content increases by a factor of 2 with both low and high yeast. When studying the effect of atmospheric oxygen on the formation of secondary fermentation products, the same reactor volume was used, but different fermented wort volume. It is shown that the minimum amount of higher alcohols is formed at a ratio of the volume of the reactor and the fermentable wort 4.3, and acetaldehyde in the range of 2.1 to 4.3, with no correlation between the accumulation of acetaldehyde and ethyl alcohol with an increase in the fermentation medium. The least amount of higher alcohols and acetaldehyde is formed at the pH of the initial wort 4.8-5.2. The work on creating technology of functional fermentation-based fermentation drinks continues.
Authors: Gernet Marina Vasilyevna, Doctor of Technical Science, Professor; Hashukaeva Bela Ruslanovna, Post-graduate Student;
Gribkova Irina Nikolaevna, Candidate of Technical Science;
Kobelev Konstantin Victorovich, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Komrakova N.A., Filonova G.L.Infusion of Horseradish in the Composition of Citrus Fruits in the Original Soft Drinks

P. 14-16 Key words: drink; horseradish root infusion; natural nutrients; spices.
Abstract: The necessity of preliminary study of the functional properties of spicy aromatic raw materials was noted. In the article, some aspects about the properties of nutrients, including biologically active ones, are considered. It is noted that harmoniously selected infusions, extracts or essential oils from spicy aromatic raw materials contribute to the formation of original soft bouquet tones in drinks. The article gives an example of the development of a non-alcoholic carbonated drink "Lemonade Saninsky", which consisted of a concentrate of polycomponent from the fruit of fresh apples "Sadovnik", an infusion of orange and mineral water "Saninskaya". The drink turned out to be original full flavor, but the citrus flavor was weak. The infusion of horseradish root extract was added to the beverage composition as an aroma enhancer. Because of the experiment, a drink with a more pronounced aromatic tone and with the appearance of freshness and brightness of taste citrus perception in the organoleptic of the beverage was obtained in comparison with the original version. In the article, the medicinal properties of the constituents of this drink are considered, which contribute to the normal functioning of the human body. The expediency of introducing into the drink a concentrate of polycomponent from the fruits of fresh apples "Sadovnik" is underlined. Experimental data on the ratio of extractive and dry substances of the prescription constituents of the "Lemonade Saninsky" drink are presented. The content of amino acids, including indispensable, and cations in the drink is determined. Their important role in the body is shown, which increases the protective role of the immune system and the participation in the normalization of metabolism. Therefore, the infusion of the "Lemonade Saninsky" non-alcoholic drink with the infusion of horseradish root makes it possible to create beverages with an original taste-aromatic perception.
Authors: Komrakova Natalija Anatolievna;
Filonova Galina Leontievna, Candidate of Technical Science
AII-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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Zadorozhny E. Make Your Drink More Useful!

TECHNOLOGY

Hokonova M.B., Terentjev S.E.Rational Ways of Dosing Hop in Brewing Industry

P. 22-24 Key words: bitter substances; isohumulon; wort; hop; cone.
Abstract: Hops are a specific raw material for beer production. Therefore, the quality of the hops depends both on the quality of the beer and on the efficiency of the brewing industry as a whole. In connection with the constantly increasing requirements to the quality of beer, the problem of uniform and stable hopping through the application of optimal methods for processing hops with minimal losses of bitter substances at production stages does not lose its relevance and requires improvement of ways to increase the efficiency of using bitter substances of hops. The duration of boiling of the wort with hop was in all cases 120 minutes, the pH of the water for mashing water was 7.06. The introduction of briquetted hops was carried out by introducing it into the brewing machine in two stages, cone hops in three stages. In order to determine the losses of bitter substances of hops, chilled wort samples were sampled every hour from the cooled hop wort, in which the content of isohumulone was determined and the losses of bitter substances were calculated. The maximum time for cooling the wort in experiments was 6 hours. It was found that using ground briquetted hop with the replacement of cone hops allowed to achieve hop savings of 5.0-5.5?%.
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 Sergey 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.



QUALITY CONTROL

Zipaev D.V., Nikitchenko N.V.Study of Quality and Safety of Beer with Triticale by Chromatographic Metod

P. 28-32 Key words: volatiles; organoleptic; beer drink; safety performance; malt; triticale.
Abstract: Volatile compounds are an important part of the chemical composition of fermented beverages, as they have a positive impact on its quality. The gas chromatography is the most accurate method of studying them in fermented drinks. The main advantage of this method is the minimum labor input during sample preparation, 99.85?% accuracy and volatile components within 0.0002-0.024 mg?/?dm3 detection limits. The gas chromatography method is used to estimate the content of alcohols and ethers in a new beer using malt from triticale. Physical and chemical, and safety indicators in recipes of beer containing 10-50?% of triticale malt are evaluated. In addition, organoleptic beer quality is studied (taste, smell, clarity, foaming and foam stability). In is stated that use of 20?% of triticale malt allows to produce triticale malt beer with a balanced taste of rye and wheat, 40 mm foaming and foam head retention for 3 minutes, 13?% wort extract content and strength of 5.5?%. It is proved that on average the content of volatile components in analyzed beer containing 20?% of triticale malt is less than 5.8?% as compared with other samples and control analyses. It is also shown that the concentration of volatile compounds (acetaldehyde, ethyl acetate, 1 propanol, 2 methyl-1 propanol) does not exceed the limit values, and meets the safety requirements for alcohol production.
Authors: Zipaev Dmitry Vladimirovich, Candidate of Technical Science, Associated Professor;
Nikitchenko Natalya Viktorovna, Candidate of Chemical Science
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.



Shelehova N.V., Polyakov V.A., Rimareva L.V.Capillary Electrophoreis as Effective Analytical Method of Research the Composition of Complex Biological Media

P. 34-38 Key words: anions of organic and inorganic acids; brew from food raw material; batches; capillary electrophoresis; cations; conductometric detector; determination of hardness; sugar mash; electrolyte.
Abstract: In modern conditions the method of capillary electrophoresis is widely used to determine a wide range of compounds in various biological media. Capillary electrophoresis is a highly informative method of analysis that has proven itself as a rapid and efficient method for the separation of multicomponent mixtures of substances. A large number of publications show the high interest of the scientific community to the method of capillary electrophoresis. High practical value of the method as confirm existing, and develop a standard for the determination of cations, anions, organic and inorganic acids in water, feed, juice, wine production. Based on the foregoing, it can be concluded that capillary electrophoresis is a promising method of analysis. It is important to note that the regulation of technological processes of production of ethyl alcohol from grain raw materials is an important and urgent task that involves the practical application of modern analytical equipment and methods analysis. To solve this problem VNIIPBT developed electrophoretic method for the simultaneous determination of the mass concentration of cations, anions, organic and inorganic acids for water analysis at different stages of water treatment, batches, sugar mash, brew from food raw material. In addition, the developed method can be applied to determine the hardness of the water used in alcohol production. The range of measured mass concentrations of cations, inorganic anions and organic acids in production of semiproducts alcohol and water from 0.5 to 20.0 mg?/?dm3. Limits of the relative error of the method ranges from 22?% to 28?%. The developed method is of scientific and practical interest. Application of the developed method will facilitate the implementation of operational control and regulation of technological processes in alcohol production.
Authors: Shelehova Natalia Victorovna, Candidate of Economical Science;
Polyakov Victor Antonovich, Doctor of Technical Science, Professor, Academic of RSA;
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Science, Professor, Academic of RSA
VNIIPBT - branch of FGBUN "FRC of nutrition and biotechnology"
4b Samokatnaya St., Moscow, 111033, 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.



RAW AND OTHER MATERIALS

Revival of Russian traditions of cooking kvass using innovations

Lyakh V.A., Fedyanina L.N., Smertina E.S., Momot T.V.Evaluation of the Biotechnological Potential of Extract of Kelp as an Ingredient of Soft Drinks

P. 44-48 Key words: safety; quality; iodine-containing sea algae; syrups.
Abstract: The development of products for the dietary (medical) supply, particularly of mass products of daily consumption, including non-alcoholic beverages is important. To create such non-alcoholic beverages which include syrups, promising as ingredients seaweed and their derivatives. Showing the results of research of Far Eastern Federal University, according to the consumer and preventive properties of syrups by cranberries, viburnum, fungus (with the addition of ethanol-water extract of seaweed Saccharina japonica), which was studied by the relevant EEMA. Safety indicators, physico-chemical and organoleptic properties of all studied syrups conform requirements the respective of documents and directives, only syrups enriched by extract of Sac. japonica were thicker and had a pleasant taste. In the extract of Sac. japonica it was detected quite a considerable amount of iodine, the content of which, during the production of syrups, decreased significantly, but exceeded its daily rate - 150 mcg?/?day. At this the largest residual content iodine observed in syrup with the addition of extract of Sac. japonica with fungus (320 mcg?/?kg), the minimum - lingonberry recorded in syrup (240 mg?/?kg), the average numbers marked in a syrup Viburnum adding this extract (290 mg?/?kg). Considering that the using of the developed syrups generally carried out, when diluted with water in an amount depending on the individual needs of the person, the use of iodine above rules developed practically impossible. The obtained results demonstrated a lack of technological risks the use of extract Sac. japonica in syrups based on native raw material of the Far East?. ?It is perspective of it's using as an iodine-containing ingredient in syrups for special purposes. Installs enough iodine in the extract Sac. japonica and syrups, not exceeding the traditional use of syrups, is recommended for daily requirement, which allows not only to expand the range of products of daily demand, but also to create mass consumption food products for the prevention of iodine deficiency diseases. The work is supported by the Russian Science Foundation (project No. 14 50 00034).
Authors: Lyakh Vladimir Alexeevich;
Fedyanina Ludmila Nikolaevna, Doctor of Medical Science, Professor;
Smertina Elena Semenovna, Candidate of Technical Science, Associate Professor;
Momot Tatjana Victorovna, Candidate of Medical Science, Associate Professor
Far East Federal University,
8 Sukhanova St., Vladivostok, 690950, 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.



EQUIPMENT and PACKAGING

Stable Micro Systems Shares Information on New Testing Methods for Packaging for Food and Beverages

IE4 or IE5: the Future is Getting Closer

INFORMATION