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Rambler's Top100

Beer and beverages №4/2017

NEWS

INDUSTRIAL MARKETING

The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2017.

EVENT

XXVI International Forum "BEER" in Sochi

"Fields of Convergence" by the Black Sea

"The Best Vodka-2017" and Moscow Spirit Competition-2017

TECHNOLOGICAL SOLUTIONS for ENSURING the PRODUCTS QUALITY

Karpenko D.V., Zhitkov V.V., Kanaev S.A., Syrova E.M. The Effect of Nanopreparations on the Activity of Light Barley Malt Proteases

P. 14-17 Key words: activity of malt extract proteases; titanium dioxide nanopreparation; nanotechnologies; multilayer carbon nanotubes preparation; enzymes.
Abstract: Karpenko Dmitrij Valerievich, Doctor of Technical Science, Associated Professor;
Zhitkov Vladimir Vladimirovich, Graduate student;
Kanaev Sergej Andreevich, Student;
Syrova Evgenia Mihailovna, Student
Moscow State University of Food Productions,
11 Volokolamskoe highway, Moscow, 125?080, 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. , raptor111? 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.
Authors:



Panasiuk A.L., Kuzmina E.I., Egorova O.S. The Use of Preparations Based on Polyvinylpolypyrrolidone (PVPP) to Improve the Red and Pink Wines Quality

P. 18-21 Key words: anthocyanins; red wine; pink wine; polyvinylpolypyrrolidone; polyclar; polyphenols.
Abstract: Some valuable varieties of grapes contain easily oxidizable groups of polyphenols, which makes them unstable to oxidation. In addition, it is not uncommon for wines to turn yellow during the preparation or long-term storage when exposed to atmospheric oxygen, while the reds turn brown. To prevent excess oxidation of wines, various physical, chemical and biological methods are used. The purpose of this work was to study the effectiveness of drugs based on polyvinylpolypyrrolidone (PVPP) in the production of wines from domestic raw materials. Under the conditions of the laboratory of grape and fruit wines, the All-Russian Research Institute of the Brewing, Soft Drinks and Wine Industry received pink and red wines from Moldova"s grapes, which were treated with preparations based on PVPP (Polyclar 10, Polyclar V, Polyclar VT). There was a significant decrease in leukoanthocyanins, which together with catechins are responsible for the browning of red wines during their polymerization. Polyclar 10 and Polyclar VT showed the greatest effectiveness, their use allowed to reduce the leucoanthocyan content by 3 times. On the other hand, Polyclar V retained as much colorants as possible. With regard to rose wines, a moderate decrease in leukoanthocyanins combined with the retention of colorants in the application of Polyclar V also made it possible to obtain wines with a smart color and completeness in taste. The intensity of coloring (I) after treatment with drugs is slightly lower compared to the control, which is associated with the sorption of a part of the coloring substances. However, after one month after storage, this indicator is equalized by loss of control of unstable forms of polyphenols. A difference in the color hue index (T) in the wine materials treated with the preparations was noted from the control sample, which shows a more "old" color. The sample treated with the preparation Polyclar V had the smallest value of T (0.62-0.63), which is explained by a decrease in the content of condensed forms of phenolic substances. The bright, elegant color of the sample was due to the largest proportion of anthocyanins in its formation. This is confirmed by the indicator dA, while the proportion of anthocyanins in the color of the prototypes was 46-48?%, compared to 25-34?% in the control sample. As a result of the conducted researches it was established that the treatment of red and pink wines with the Polyclar V preparation is an effective means of combating their subjugation.
Authors: Panasiuk Aleksandr Lvovich, Doctor of Technical Science, Professor;
Kuzmina Elena Ivanovna, Candidate of Technical Science; Egorova Olesia Sergeevna
All-Russian Research Institute of the Brewing, Soft Drinks and Wine Industry,
7, Rossolimo str., Moscow, 119?021, 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.



Golub O.V., Miller Yu.Yu., Chekryiga G.P., Motovilov O.K. Changes of the Microflora of the Honey Drink, Fermented Pollen, in the Process of its Production

P. 22-27 Key words: fermentation; quality; honey beverage; microbiological characteristics; pollen (pollen load).
Abstract: Honey fermented beverages obtained by natural fermentation are the national food of people in Russia. The production of this group of beverages is associated with the solution some of the difficulties at the stage of fermentation due to the specific composition of the fermentation of honey wort, used in their production of starter cultures, used of additional raw materials. Based on the above, the purpose of this work is the study of the microbiological characteristics of honey drink (semi-dry) with the addition of infusion of oregano, fermented with pollen (pollen load). It has been investigated qualitative and quantitative changes of the microflora during the fermentation of honey wort, ripening of the unseasoned and completed (bottled in consumer packaging) beverage, as well as the products during storage. When solving tasks was used conventional and special methods: organoleptic, physico-chemical and microbiological. It has been identified the qualitative composition of the microflora of the fermentation honey wort (Mucor, Rhizopus, Aureobasidium, Zygosaccharomycetes, Pichia, Torulopsis, Rhodotorula, Bacillus, Lactobacillus, Micrococcus, E. coli, Candida krusei, Candida glabrata), which has been undergoing during the whole period of fermentation and storage quantitative changes. It has been revealed that sanitary-indicative microorganisms of honey drink was also changed - the maximum number of MAaFAM and yeast on the third day of fermentation was observed, and fungi - on the ninth day; during four months of storage its were within the limits of the regulated national regulatory documentation. The changes of the microflora of the honey drink was associated with the formation of the fermentation process the alcohol, bactericidal substances of oregano.
Authors: Golub Olga Valentinovna, Doctor of Technical Science, Associate Professor;
Miller Yuliia Yurevna, Candidate of Technical Science
Siberian University of Consumer Cooperation,
26 K. Marx Pr., Novosibirsk, 630?087, 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.
Chekryiga Galina Petrovna, Candidate of Biological Science, Associate Professor;
Motovilov Oleg Konstantinovich, Doctor of Technical Science, Associate Professor
Siberian Research and Institute of Technology of Processing of Agricultural Production,
Krasnoobsk, Novosibirsk district, Novosibirsk region, 630501, 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.



Кrasnovа T.A., Shulzhenko Ju.S., Samojlova N.A., Timoshhuk I.V.Тhe Development the Technology of Water Preparation for Beverage of Fruit-whey Drinks

P. 28-30 Key words: adsorption; activated carbon; water; phenol; fruit- whey drinks; chlorophenol.
Abstract: Fruit- whey drinks, products on the basis of whole or restored whey, are increasingly used in the daily diet of people. Presently, water from the central domestic water supply system is predominantly used in the production of fruit- whey drinks. Water treatment plants act as barriers against organic substances only to a slight extent; moreover, more dangerous toxic agents compared to incoming substances are produced during water treatment (Application of chlorine for decontamination during water treatment results in the formation of such by-product as chlorophenol). To prevent the reduction of quality of fruit-whey drinks, the water used for their production must be subjected to the additional purification from organic substances. Equilibrium data, kinetics and dynamics of phenol and chlorophenol sorption from aqueous solutions are essential for the development of adsorption technology of purifying drinking water in the production of fruit- whey drinks. The kinetics of phenol and chlorophenol mixture adsorption from water by activated carbon AG-OV-1, Purolat, ABG differing by nature, structure, the size of specific surface has been investigated in this paper. It has been found that the limiting stage phenol and chlorophenol mixture adsorption is external mass-transfer within 2,700-3,600 sec for chlorophenol and 1,800-3,600 sec for phenol. Nondimensional kinetic T parameters have been defined. The T dependence against t (time) have been established. The exterior mass-transfer coefficients necessary for engineering calculations and the development of adsorption technology of purifying drinking water from organic substances have been defined.
Authors: Кrasnovа Tamara Andreevna, Doctor of Technical Science, Professor;
Shulzhenko Julija Sergeevna, Post-graduate Student;
Samojlova Natalja Aleksandrovna, Candidate of Technical Science, Associate Professor;
Timoshhuk Irina Vadimovna, Doctor of Technical Science, Associate Professor
Kemerovo Institute of Food Technology (University),
47 Boulevard Stroiteley, Kemerovo, 650?056, Russia, eс This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGY

Shanenko E.F., Muhamedzanova T.G., Makarov P.D., Kalashnikova A.N., Nikolaev Yu.A.Fermented Drink Based on Carrots

P. 32-34 Key words: fermentation; probiotics; carrot; drink; milk; organoleptic analysis.
Abstract: The purpose of this work is to obtain a drink enriched with vitamins of vegetable raw materials - carrots. The results of organoleptic characteristics of carrot extract and blends of carrots and milk are presented. The modes of heat treatment of carrots, allowing increasing the yield of intracellular beta-carotene, are developed. Based on the results obtained, the composition of the blend was selected. To select a probiotic culture, microorganisms (bifid- and lactobacilli, enterococci) were screened for the accumulation of acids and the organoleptic characteristics of the drinks obtained. When comparing the acid-forming ability of microorganisms, it was found that the drink obtained by fermentation with Bifidobacterium is characterized by a lower acidity. The resulting beverage had a neutral mild flavor. The work determined the seed dose of the introduced microorganism, fermentation regimes, which allowed to enrich the drink with Bifidobacterium. The data obtained was used to develop a method for producing a fermented beverage based on a carrot-milk mixture containing live Bifidobacterium cells.
Authors: Shanenko Elena Felixovna, Candidate of Biological Science, Associate Professor,
Muhamedzanova Tatjana Georgievna, Candidate of Technical Science, Associated Professor;
Makarov Pavel Dmitrievich, Student;
Kalashnikova Anna Nikolaevna, Student
Moscow State University of Food Production,
11 Volokolamskoe highway, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Nikolaev Yuriy Alexandrovich, Doctor of Biological Science
FIC "Fundamental Basis of Biotechnology" RAS, Institute of Microbiology by S.N. Vinogradsky,
Ed. 2, 7, Prospect by 60 years of October, Moscow, 117312, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gernet M.V., Khashukaeva B.R., Gribkova I.N., Kobelev K.V., Kleimenov M.D., Chuikina A.M., Krechetova A.O.The Choice of Concentrating Method in Tea-based Fermented Beverages Production

P. 36-40 Key words: amino acids; secondary fermentation products; concentration; organic acids; pasteurization; sugars content; functional beverages; tea.
Abstract: The problem functional fermented beverages based on tea extracts creation technologies is considered in the article. The solved technology stages are lists - microorganisms selection, growth activators of microorganisms, medium composition and optimal technological parameters of the process - fermentation temperature, the amount of aerated oxygen, pH of the medium, which influence on formation of secondary and by-products of fermentation processes. The authors investigated the phase concentration or pasteurization of the fermentation basics to obtain a consistent quality functional beverage, using a rotary evaporator AI-1?LT, Labtex at a temperature of 70??°C. The concentration process was carried out in 2 and 4 times, and the obtained samples were determined higher alcohols, organic acids, amino acids and sugars. The test results show that there is a significant loss of all components in the original fermented bases at a concentration in 2 times in samples. However, changes in the content of organic acids, practically, does not occur. The number of amino acids decreases almost in 2 times in concentrated bases, and the percentage of losses of essential amino acids is 40 to 60?%. In our view, this is extremely wasteful and unreasonable. In addition, the organoleptic analysis of the obtained concentrates showed that the samples has an unpleasant boiled tone and overall rating of the drink decreased. Because the drink must be perfect for a long time, at least during it shelf life, all microorganisms must be removed, then why use pasteurization method. Therefore, the authors conducted experiments on fermented beverages production from the original foundations, with subsequent pasteurization. The content of amino acids, including essential, in the samples after pasteurisation, has not changed, as well as their tasting score. Thus, on the basis of the conducted research the authors conclude that concentration of the fermentation basics by the vacuum-evaporation is inappropriate, as it leads to significant losses of the major ingredients included in the composition of the functional beverage, prepared on base of tea.
Authors: Gernet Marina Vasilevna, Doctor of Technical Science, Associated Professor;
Khashukaeva Bela Ruslanovna, Post-graduate Student;
Gribkova Irina Nikolaevna, Candidate of Technical Science;
Kobelev Konstantin Viktorovich, Candidate of Technical Science
All-Russian Research Institute of the Brewing, Soft Drinks and Wine Industry,
7 Rossolimo str., Moscow, 119?021, 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.
Klemenov Michail Dmitrievich, Student;
Chuikina Anastasija Mihailovna, Student
Moscow state university of food productions,
11 Volokolamskoe highway, Moscow, 125?080, 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.
Krechetova Angelina Olegovna
JSC "AC Rus Media",
3 Stoliarnyi lane, building 6, Moscow, 123?022, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW AND OTHER MATERIALS

Oganesyants L.A., Peschanskaja V.A., Obodeeva O.N.Comparative Characteristics of Methods of Preparation of Jerusalem Artichoke to Distillation

P. 42-45 Key words: strength of fermented wort and composition of volatile components; wort preparation and fermentation; dried Jerusalem artichoke.
Abstract: The results of research on studying of influence of method of preparation of dried Jerusalem artichoke to distillation are presented in this work. Two methods of preparation of raw material had been reviewed. First method (two-stage method) involves the step of obtaining a saccharified wort and the stage of fermentation. Second - single-stage method involves stage of fermentation only. In this case the stage of water-thermal and enzyme treatment of wort do not exist. The intensity of fermentation was estimated by dynamics of CO2 emissions. It is established, that the two-stage method has significant advantages over single-stage intensity of fermentation and yield of ethanol. The process of fermentation of wort prepared by two-stage method, ended 48 hours faster. The highest yield of ethanol observed in the sample, which prepared by two-stage method. It was shown that the two-step method is characterized by a large accumulation in fermented wort of volatile components (8,810.5-9,543.7 against 7,913.6-9,543.7 mg/dm3 of a.??a.), including separate higher alcohols and esters acids, C5-C6. At the same time single-stage method compared to the two-stage allows to obtain the fermented wort with reduced content of acetaldehyde and ethyl acetate, which degrade the quality indicators of the alcohol beverage. Also in this case content of methanol decreases by 7.8?% to 10.6?%. To improve the efficiency of the process of preparation of dried Jerusalem artichoke to distillation, not providing heat at 50…55?°C, can recommend ways to increase the activity of its own inulinase raw materials and processing enzymes of microbial origin. It is also advisable to consider using activators of fermentation.
Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academic of RAS;
Peschanskaja Violetta Aleksandrovna;
Obodeeva Olga Nikolaevna
All-Russian Research Institute of the Brewing, Soft Drinks and Wine Industry,
7 Rossolimo str., Moscow, 119?021, 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.



The Perfect Ingredient for Cream Liquor

Lopachev E.A., Ermolaeva G.A., Beliakov М.V. The Research of Natural Lignin of Infusions of Pine's Nuts of Liqueur Production

P. 48-51 Key words: beverage; lignin; pine nut; infusions; spectrophotometer.
Abstract: In the production of alcoholic beverages, cedar nut infusions are often used as semi-finished products. Nut cedar in its shell contains the coloring substances of lignins and tannins. In nature, there is a huge variety of lignins, while the composition and amount of lignins in the infusions of cedar nuts are not well understood. Lignin in the human body is not digested, but it is he who influences the coloring of infusions and finished products. The purpose of this study is to prove the presence of lignin in infusions used as semi-finished products in production, and also to determine how much lignin passes into the infusion. As objects of research, the infusion of cedar nut, day 2 and 30 days was considered. As a determinant, Spokol 210 and Fluorat-02?Panorama spectrofluorimeter were used. During the study, the amount of lignin was counted, and recommendations were made for the production of infusions of the existing technology. Analyzing the data of solutions based on spectral dependencies for semi-finished products of alcoholic beverages, it can be concluded that the cedar nut colorants pass into the first infusion, the characteristics differing by a factor of 8-10. Since lignin is not absorbed by the human body, it is possible to make recommendations in the formulations on the use of the second plum or partial use of the first plum when infused.
Authors: Lopachev Egor Alexandrovich, Post-graduate Student;
Ermolaeva Galina Alexeevna, Doctor of Technical Science, Professor;
Moscow State University of Food Production,
11 Volokolamskoe highway, 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.
Beliakov Мihail Vladimirovich, Candidate of Technical Science
Branch "National Research University "MEI"
1 Energeticheskiy proezd, Smolensk, 214013, Russia



Radkevich T. The New Solutions for Beer and Beverages

Poljakov V.A., Abramova I.M., Morozova S.S., Golovachjova N.E., Petuhova Z.E., Shubina N.A.Perspective Food Ingredients in High-grade Vodka Technology

P. 56-59 Key words: anions; water-alcohol liquid; cations; complex food additive; mass concentration; food ingredient; organoleptic indices.
Abstract: The paper presents studies on the effect of complex food additives "Coal-water module" Alkoluks", "Alfalux", food ingredient "Alkolux-04" on organoleptic, physicochemical indicators and trace element composition of vodka during cooking and stability in Process of storage. The food supplements tested comply with the requirements of TR TC 021/2011 "On food safety", TR TC 029/2012 "Safety requirements for food additives, flavors and technological auxiliaries" and are a complex of disaccharides and monosaccharides. Food ingredient "Alkolux-04" contains a natural flavor, in the complex food additive "Alfalux" includes lactose and citric acid. Studies of the Federal State Institution of Science "Institute of Toxicology" have shown that the use of these additives reduces the toxic effect of alcohol on the body, reduces its negative impact on the cardiovascular system and the liver. On the basis of the studies carried out at the Institute, it was established that when adding food additives to the water-alcohol liquid, the content of toxic trace impurities (acetic aldehyde, 2?propanol, methyl alcohol) did not change; Increased the mass concentration of sodium, calcium and, especially, magnesium for complex food additives and potassium for the food ingredient "Alkolux-04"; Organoleptic parameters improved, which is evidently due to the appearance of a certain number of trace elements filling the taste of vodkas. During the storage of water-alcohol liquid, its physicochemical and microelement parameters changed: alkalinity, pH, mass concentration of cations, which is probably caused by water-alcoholic liquids by chemical processes between the components present in the food additives under study (carbohydrates and citric acid) and microelements present in the water-alcohol solution. Improvement of organoleptic parameters and preservation of the stability of vodka in the course of storage make it possible to draw conclusions about the prospects of using the test ingredients in vodka preparation technology.
Authors: Poljakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS;
Abramova Irina Mihajlovna, Doctor of Technical Science;
Morozova Svetlana Semenovna, Candidate of Chemical Science;
Golovachjova Natal'ja Evgen'evna, Candidate of Technical Science;
Petuhova Zoja Evgen'evna;
Shubina Natal'ja Aleksandrovna
VNIIPBT - branch FITZ Food and Biotechnology,
4b Samokatnaya str., 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. , zosia.pet@yandex. ru, This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION

Children's Tasting at the Institute of Drinks