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Rambler's Top100

Beer and beverages №2/2018



NEWS

EVENT

BevialeMoscow 2018: a Record Growth of Indicators - Confirmation of Market Potential

The Best Vodka and Spirits of 2018 are Announced

Union of Russian Brewers for a Balanced Approach to Decision-making on the Regulation of Brewing

INDUSTRIAL MARKETING

The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-March, 2018

Sapronova L.A., Zaharashvili S.G.Consumer Preferences and Assortment of Juice Products

P. 16-19 Key words: range; nectars; consumers; juices; demand; packaging.
Abstract: Domestic production and consumption of juice products decreased from 3.1 billion liters in 2014 to 2.29 billion liters in 2017. The ratio between groups of juice products remained the same, that is, consumer preferences have been preserved. The average per capita consumption of juice products is 2-3 times lower than the recommended consumption standards. Consumer preferences have been studied depending on the age of respondents, taste, price, type of packaging, composition of juice products. In the group from 16 to 40 years, preferences increased in proportion to age. The main criteria for choosing juice products are taste and price. The composition and type of packaging products - not defining. The apple, tomato, orange juice is in the lead among the juices, among the juice drinks - berry, fruit, orange, among nectars - berry, apple, cherry, and the fruit drinks are represented only by berry taste according to the analysis of the assortment of juice products of the Internet hypermarket "Utkonos". The most common packaging - tetra-pack, then - glass packaging, less often - plastic packaging. By composition and technology among juices and juice-containing beverages, juices with pulp are most in demand, restored, without sugar, nectars - with pulp and homogenized, and fruit drinks - sterilized. The most popular brands: among the juices Gardens Pridonja, Rich, Santal and Fruvita, juice drinks - Dobry, MoguMogu, Foco, nectars - Dobry, Noyan, My family, Berries of Karelia, fruit drinks - Orchard. According to the country of origin, Serbia, nectars and fruit drinks - Russia, juice drinks Russia, Thailand, Vietnam are leading in the juice group.
Authors: Sapronova Lyudmila Alekseevna, Doctor of Technical Science, Professor;
Zaharashvili Sabina Guluivna, Student
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.



FUNCTIONAL DRINKS for OPTIMAL NUTRITION

Rozhdestvenskaya L.N., Bychkova E.S., Menshova Yu.O., Lomovsky O.I.Prospects for Introducing Functional Juices to the Consumer Market

P. 22-25 Key words: antioxidant activity; mechanochemical activation; nutritional value; vegetable raw materials.
Abstract: The research was conducted at the Department of Technology and Organization of Food Production of the Novosibirsk State Technical University in cooperation with the Institute of Solid State Chemistry and Mechanochemistry of the SB RAS in the city of Novosibirsk. The purpose of this work is to justify the economic efficiency of the developed functional juices. New formulas of juices with the use of local plant raw materials have been developed. The main ingredients used are: apples, sea-buckthorn berries, pumpkin, carrots, ginger, lemon. The initial components are a valuable food raw material, since they contain a complex of essential nutrients. For the enrichment of juices, the choice of a biologically active additive obtained by mechanochemical treatment of a tea leaf is justified. Mechanochemical activation promotes an increase in the nutritional value of the feedstock due to destruction of the cell walls. The active component of the supplements is the antioxidants of green tea. New products are examined for organoleptic and physicochemical quality indicators. The functional properties of the products obtained are experimentally substantiated. When a single portion of juice is consumed during the day, daily requirement for biologically active substances (serotonin, catechins, vitamin C) is increased by more than 15?%. New products are expected to be used in public catering establishments in order to enrich the diet with biologically active substances. To substantiate the feasibility of introducing juices to the market for functional purposes, an analysis of the juice and juice products market has been conducted. The integral quality index for each sample of the developed juices in the investigated niches is calculated for the main categories important for the consumer. Based on the results of the research, the main segments of freshly squeezed juices were identified and the advantages of the developed product in comparison with analogues were revealed. Recommendations are given on the introduction of developed samples on the market.
Authors: Rozhdestvenskaya Lada Nikolaevna, Candidate of Economical Science, Associate Professor;
Bychkova Elena Sergeevna, Candidate of Technical Science;
Menshova Yuliya Olegovna
Novosibirsk State Technical University,
20 K. Marks Av., Novosibirsk, 630073, 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.
Lomovsky Oleg Ivanovich, Doctor of Chemical Science, Professor
Institute of Solid State Chemistry and Mechanochemistry SB RAS,
18 Kutateladze str., Novosibirsk, 630128, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Novikova I.V., Agafonov G.V., Korotkikh E.A., Korostelev A.V., Rukavitsin P.V., Novikov S.V.Development of the Technique of Design of Soft Drinks Taking into Account Balance of Structure

P. 26-30 Key words: medicobiological indicators; design of drinks; balance; malt extracts; functional drinks.
Abstract: Development and production of soft drinks with stated functional properties, used for the correction of the persons sustenance in health-care, dietary, nutritional rehabilitation, and for population to support the immune status is actual direction of development and improvement of food technology. Development and production of soft drinks with the stated functional properties, suitable as for correction of food of the persons needing treatment-and-prophylactic, dietary, rehabilitation food and for the ordinary modern person for the purpose of the immune status support of the organism, is the relevant direction of development and improvement of food technologies. Design of drinks with functional properties has been realized by means of the formalized mathematical description reflecting in an analytical type of a set of functional communications between ingredients of compoundings, final characteristics of finished products and a number of the restrictions following from requirements of standard documentation. In the research we have continued to consider results of design of compoundings of soft drinks: have studied respectively double and threefold combinations of powdery ingredients - malt extracts of a buckwheat, corn, barley (PPE-1); buckwheats, peas, barley (PPE-2); buckwheats (PGrSE); peas (PGSE) have also calculated ranges of the extract concentration which balance conditions are most fully satisfied. In the combination (PPE-2 + PGSE) the recommended structure is (73?% of PPE-2 + 27?% of PGSE); the generalized deviation ?оb makes 25.5?%. In this combination of extracts the satisfactory balance both macronutrients, and macro elements is reached, at an acceptable imbalance of irreplaceable amino acids. The optimum combination of extracts for drawing up powdery mixes of soft drinks which provides the smallest of possible an average deviation from balance of necessary ingredients is offered: (69.8?% of PPE-1 + 25.0?% of PPE-2 + 5.2?% PGrSE) at which ?оb = 15,0?%. The optimum structure was close to recommended earlier (76% PPE-1 + 24% of PPE-2), however due to addition of 5% PGrSE the balance of macro elements in addition improves.
Authors: Novikova Inna Vladimirovna, Doctor of Technical Science, Associate Professor;
Agafonov Gennadiy Vyacheslavovich, Doctor of Technical Science, Professor;
Korotkikh Elena Anatolievna, Candidate of Technical Science;
Korostelev Aleksey Vasilievich, Candidate of Technical Science;
Rukavitsin Pavel Vladimirovich, Postgraduate Student;
Novikov Sergey Vladislavovich, Student
Voronezh State University of Engineering Technologies,
19 Revolution Av., Voronezh, 394036, 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.



Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Sports Energy Drink "Nitro Pump"

P. 32-36 Key words: human health; pre-training complexes; sports; sports nutrition; sports drinks; fitness; functional components; energy drinks.
Abstract: The goal of this investigation was to develop a sports energy drink for its use as a pre-training complex that provides for the increased of athletes demands for adequate energy supply throughout the period of intense physical activity and the creation of conditions for accelerated recovery of their organism after its completion. The composition of the "Nitro Pump" sports energy drink includes components that increase the bioenergy production in the body, such as creatine and L-carnitine. To increase the physical and mental activity of athletes is used guarana extract with 22?% pure caffeine content. Some amino acids are present in the product - L-tyrosine, histidine, beta-alanine, taurine and arginine alpha-ketoglutarate. They enhance the physical and mental capabilities of athletes. Vitamins and adaptogenes such as ginseng extract in a beverage reduce the negative effects of heavy physical exertion on the body of athletes. Sucralose, as an effective sweetener, glycerin, citric acid, natural food colorings and flavoring components provide the drink with high consumer characteristics. The beverage is packaged in polymer bottles with a plastic lid with a capacity of 60 ml for one-time consumption. It is recommended to take the product 0.5-1 hour before the training or performing heavy physical work. The recommended rate of consumption of sports energy drink "Nitro Pump" is one bottle of 60 ml a day. The drink "Nitro Pump" increases the physical and mental capacity of people engaged in sports and fitness or in heavy physical work, increases their psycho-emotional stability, provides effective protection of the body and accelerates the process of its recovery after the intense physical and psychological loads.
Authors: Shterman Sergey Valeryevich, Doctor of Technical Science;
Sidorenko Michail Yureyvich, Doctor of Technical Science, Associate Professor
LLC "GEON",
1 Obolensk highway, Obolensk urban village, Serpuhov district, Moscow region, 142279, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valeriy Solomonovich, Candidate of Chemical Science, Associate Professor;
Sidorenko Yuriy Ilich, 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.



TECHNOLOGY

Kobelev K.V. Research of Comparative Kvass' Characteristics

P. 38-41 Key words: higher alcohols; yeast; grain raw materials; kvass; lactic bacteria; organic acids; air.
Abstract: Nowadays beverage producers around the world pay more and more attention to natural fermented non-alcoholic drinks development. Positive dynamics of the kvass market, first of all, is explained by popularity of this natural drink, and also by an economic component, very attractive to business. However, ready kvass organoleptic parameters not always meet modern requirements of the consumers from the quality, stability and recognition points of view. This work is devoted to researches of the main physical and chemical indicators of kvass of various producers. The total content of the determined compounds is demonstrated that accumulating of the organic acids and volatile components which are formed in fermentation process, its structure and a ratio depends on quality of initial raw materials, strain of the used yeast and lactic acid bacteria, a method of final kvass acidifying as well as technological parameters of the fermentation process. On the basis of the obtained data the database was formed. This database systematization has allowed developing criteria of kvass identification. The developed method of kvass identification (liquid and gas chromatography) allows identifying kvass by instrumental analytical methods. The developed database for kvass identification has been used for quality analysis of the kvass received on the innovative technology of industrial production of nonalcoholic kvass. This technology provides production of the concentrated fermented bases from unmalted rye and rye malt with application of both yeast and lactic acid fermentation. In the course of a fermentation of the kvass wort all necessary products of fermentation, such as volatile components and organic acids are formed. The fermented wort after heat treatment for an inactivation of microorganisms and concentration under vacuum has been used for kvass preparation. Under industrial conditions with the use of the concentrated fermented bases pilot batches of experimental kvasses were prepared and were determined main physical and chemical parameters. In all samples the content of alcohol was in range from 0.29 to 0.38?% vol. according to the russian legislation it allows to refer these kvasses to nonalcoholic drinks. Comparative analysis of the range of organic acids and volatile components in industrial kvass and experimental kvass samples shows the identity of its qualitative composition. The production of non-alcoholic fermented kvass from concentrated bases at factories for ready kvass production can reduce the duration of the production cycle, reduce production costs and ensure the production of high quality, competitive natural beverage.
Authors: Kobelev Konstantin Viktorovich, Candidate of Technical Science
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS,
7 Rossolimo str., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Makarov S.S., Zhirov V.M., Panasyuk A.L., Presnyakova O.P.Technological Aspects of the Production of Fruit Wines with Increased Biological Value

P. 42-45 Key words: biologically active substances; wine yeast; maceration of pulp; fruit wines.
Abstract: At the present level of technology development, there are prerequisites for improving the production of fruit wines in order to enrich their biologically active substances of raw materials. The high concentration of phenolic substances, having P-vitamin activity, ascorbic acid and mineral compounds in the fruits of raspberry and black currant allow considered of them as a perspective raw material for the production of high quality fruit wines with high biological value. Special attention in the production of such wines should be paid to the maximum extraction and preservation of valuable compounds of raw materials at all stages of the process. The aim of this work was to develop technological solutions that allow to obtain high-quality wines from raspberry and black currant with a high content of biologically active substances. During preparing wines from raspberries and black currants, the influence of various technological methods has been investigated at the stage of maceration of the pulp, fermentation of the wort and technological processing of wine materials by various ways. As a result of the conducted multi-factor experiment, a method of enzymatic maceration of the pulp was developed, providing for the use of a specially selected multi-enzyme composition (MEC) for each type of raw material, taking into account the characteristics of its biochemical composition. It was concluded, that the race of yeasts to a large extent determines the biological value and antioxidant activity of fruit wines. The results showed a number of advantages of Saccharomyces vini yeast for the production of wine from raspberry and black currant compared to Saccharomyces cerevisiae yeast. By results of the conducted researches the improved technological scheme of production of fruit wines from raspberry and black currant with the high content of biologically active substances. Advanced technology includes regulation of biochemical processes at maceration of raw materials and its fermentation with use of domestic enzyme preparations and pure cultures of yeast and application of optimum modes of technological processing of wine material.
Authors: Makarov Sergei Sergeevich, Postgraduated Student
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University),
73 Zemlyanoi Val str., Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zhirov Vladimir Mikhailovich, Candidate of Technical Science, Associate Professor
JSC "Rosspirtprom",
34-21 Kutuzovskii Avenue, Moscow, 121170, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Panasyuk Aleksandr Lvovich, Doctor of Technical Science, Professor
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7 Rossolimo str., Moscow, 119021, Russia, 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",
21-1, 3 Krasnoselskiy per., Moscow, 107140, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY CONTROL

Harris M.O., Eliseev M.N.The Identification Questions of Beer Grain Composition

P. 46-51 Key words: fermentation; beer; raw materials; accelerated aging; phytosterols; chromatographic methods of research.
Abstract: At the present time, high demands have been placed on fermentation beverages quality and durability, including beer, due to changes related to the emergence of the Common Customs Area in the territory of the SNG countries. To harmonize quality parameters and product resistance, it is necessary to apply high-precision identification and control methods that require additional development. The researchers pay great attention to grain raw materials composition, since during processing it is a source of directed fermentation, and during this fermentation the characteristic substances that form aromatic, flavor profiles and physico-chemical parameters of beer (carbohydrates, nitrogenous substances, minerals, etc.) are produced. The authors study the grain raw materials lipid fraction in brewing technology, which is present in a small amount in beer, but nevertheless it?s important from the point of view identification quality parameters and durability detection. The process of mass detection in the framework of HPLC was used, so it was possible to identify ?-sitosterol, stigmasterol and campesterol in malt and hops, and conclude that malt and hops are sources of phytosterols and, in the process of mashing and hopping, they first pass into wort, and then into beer. By the method of gas chromatography in beer, it was possible to identify campesterol and stigmasterol. The authors studied the phytosterols behavior in disturbance of colloidal balance condition, in the course of the study the EBS method was chosen. As shown the experiments results of the mathematical treatment, the phytosterols of beer from malt and unmalted raw materials oxidize faster due to their smaller amount in comparison with the phytosterols of pure malt beer, since free phytosterols of unmalted grain are localized in the membranes and germinal part, and are mostly removed with a filter, and the associated phytosterols can not enter the wort due to strong colloidal bonds. The authors note that the content of phytosterols in beer, after aging treatment, decreases by 17-35 times, and in some cases, below the detection threshold, and stigma­sterol is more thermolabile compared with campesterol. Also, the dependence of the phytosterol content on the TBH index was noted, which can be used as an quality and durability indicator (1 mg/dm3 TBH corresponds to 12.6 µg/dm3 of phytosterols in beer). Thus, the phytosterols indicator can be considered as indicator of beer raw material composition.
Authors: Harris Mariya Olegovna, Postgraduate Student;
Eliseev Mikhail Nikolaevich, Doctor of Technical Science, Professor
Plekhanov Russian University of Economics,
36 Stremyanny lane, Moscow, 117997, Russia, maria.harris@jti. com, This email address is being protected from spambots. You need JavaScript enabled to view it.



Permyakova L.V. Influence of the Short-term Application of Mineral-organic Dressing on the Process of Fermentation Wort and Quality of Beer

P. 52-55 Key words: activation; fermentation; high-molecular proteins; brewer's yeast; mineral-organic top dressing; greenbeer; physiological indicators; polyphenols.
Abstract: In the production for improving the viability of yeast use various drugs. Previously, a positive effect on the viability of yeast and the fermentation process of the beer wort of a complex mineral-organic additive [co-chopped natural mineral composition and dry yeast (3 : 1)] was established. The paper presents the results of the study of a single and multiple application of mineral-organic top dressing at different stages of beer production. The preparation was added to rehydrated dry beer yeast, either to seed yeast, or to the must before introduction of the inoculum. The effectiveness of the feeding action was assessed by the change in the fermentation process of the medium of the number of cells of the budding and cells with glycogen, the concentration of solids, the content of turbid substances in green beer. It is shown that the effect of a single activation of dry yeast after rehydration is retained only in the first and second cycles of fermentation. In the third fermentation cycle, yeast without stimulation reproduces more slowly and the fermentation of the wort is worse. Regular use of top dressing during preparation of the inoculum provides, in all three cycles of fermentation, an intensification of the budding of cells with a reduction in the phase of adaptation, accumulation of cells fattened by glycogen, and loss of the apparent dry substances of the wort. Similar changes are also observed with the constant activation of yeast by feeding at the stage of fermentation of the medium. However, in the latter case, in contrast to the previous series of experiments in the reproduction of yeast, there is a log phase, the maximum increment of cells of budding occurs one day later. In all series, the content of polyphenols and fraction A of protein in green beer decreases, but to a greater extent (from 32 to 45?% relative to the initial value) with a constant application of top dressing. Thus, to obtain a stable activating effect on the physiological characteristics of the yeast population, the wort fermentation process and the content of turbid substances of beer, it is preferable to regularly use the mineral-organic additive.
Authors: Permyakova Larisa Victorovna, Candidate of Technical Science, Associate Professor
Kemerovo State University,
6 Krasnaya str., Kemerovo, 650000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Khokonova M.B., Terentiev S.E.Effect of Grain Location in the Ear Barley for Its Brewing and Malting Qualities

P. 56-58 Key words: quality; brewing barley; grain location in ear; protein content; ripening of grain.
Abstract: During the grain formation in the grain, complex biochemical changes occur. The accumulation of dry matter of nitrogen in the grain occurs especially rapidly at the beginning of its development, while during the maturation the nitrogen content remains almost unchanged. The content of starch in the period of grain formation invariably increases, and the content of sugars in the grain continuously decreases. The biological maturity of seeds depends on the density of the grass stand, the degree of development of the ear and the position of the seeds in the ear. The greatest biological maturity is the seeds from the middle part of well-developed ears with a low density of grass stand. This work is devoted to the study and study of differences in the magnitude and chemical composition of grain from the lower, middle and upper parts of the ear and their effect on the quality of barley and malt. The paper studied the variety of spring barley - Getman, which was allowed to be used in the North Caucasus region. The ears of the barley of the Getman family were divided into 3 parts, the grains of which were then analyzed for brewing quality and sprouted for malt. It was found that the highest content of water and alcohol-soluble fractions was found in the grain from the upper part of the ear, while the soluble fraction, and also the non-protein nitrogen, was in the grain from the middle part. The latter circumstance indicates earlier maturation of the grain in the middle part of the ear than in its upper and lower parts. Malt from the top of the ear was malt, significantly inferior to these indicators, its counterpart from the grain from the lower and middle parts of the ear. Based on the studies conducted, it can be concluded that there is a tendency to deterioration in the quality of malt as the grain is located in the ear from the lower parts to the top.
Authors: Khokonova Madina Borisovna, Doctor of Agricultural Science, Professor
Cabardino-Balcarian State Agrarian University named after V. M. Kokov,
1v pr. Lenina, Nalchik, Cabardino-Balkarian Republic, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Terentiev Sergey Evgenievich, Candidate of Agricultural Science, Associate Professor
Smolensk State Agricultural Academy,
10/2 B. Sovetskaya str., Smolensk, 214000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kuzmina E.I., Sevostianova E.M., Shilkin A.A.New Approaches to the Soft Drinks Identification

P. 60-63 Key words: soft drinks; geographical origin; isotope mass spectrometry; ratio of isotopes of oxygen and hydrogen.
Abstract: The development of effective methods for identifying falsifications can serve as reliable provision of the population with benign food products, including soft drinks. To solve this problem, the most promising is the mass spectrometric method for determining the isotope composition of oxygen and hydrogen in mineral waters. The isotope ratios of hydrogen and oxygen are the only characteristics of the real composition of water molecules, allowing one to study their history. That is why the definition of stable isotopes of hydrogen and oxygen is used in the study of the dynamics of natural waters, their genesis and hydrogeochemical effects in the interaction of water and rocks. To determine the authenticity of juice-containing soft drinks, the All-Russian Scientifc Research Institute of Brewing, Beverage and Wine Industry has developed a method for studying the isotopic composition of organic acids at the level of intramolecular isotope inhomogeneities with obtaining three values of the ?13C index for one molecule of organic acid. The use of innovative methods for determination of isotope composition makes it possible to answer the most diverse questions, from the definition of the quality and composition of the product, to the establishment of authenticity and the determination of the origin of the produce and certain types of agricultural raw materials.
Authors: Kuzmina Elena Ivanovna, Candidate of Technical Science;
Sevostianova Elena Mikhailovna, Candidate of Biological Science;
Shilkin Alexsey Alexandrovich
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7 Rossolimo str., 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.



RAW and OTHER MATERIALS

Orlova S. Idea for soft drinks

Oganesyants L.A., Peschanskaja V.A., Krikunova L.N.Feasibility Study the Efficiency of Obtaining Distillates from the Returnable Waste of Bread-baking Production

P. 66-69 Key words: type of wastes; returnable waste of bread-baking production; ways of waste generation and directions for utilization of them.
Abstract: The overview datas on the range of products manufactured by the bakery industry, and has been evaluated the domestic market are presented in this paper. The comparative characteristic of chemical composition of grain and the flour received from it depending on a grade for development of wheat, wheat-rye and rye-wheat bread is resulted. The forecast on influence of separate components of secondary wastes of bread-baking production (starch, ash content, protein components and lipids) on yield and qualitative characteristics of distillates has been made. Has proved that impractical to use for the production of distillates buns which containing high fat concentration (up to 14?% and above). The datas on the causes of the formation of return waste of bread-baking production on the bakery enterprises, as well as the causes of their return from retail chains are presented. It is shown that at the present time the waste of bread-baking production can be recycled to produce breadcrumbs, bread crumbs and bread paste. However, the use of these returnable products at the bakery itself is limited to a strictly regulated permissible amount of use. The increase in the share of returnable waste used in the production of bread, basically, leads to a decrease in the quality characteristics of the finished product. The prospects of using returnable waste of bakery production in the wine industry are proved. This will expand the raw material base of enterprises, will contribute to a more rational use of the country"s raw materials, and will make it possible to solve the environmental problems of the bakery industry.
Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academic of RAS;
Peschanskaja Violetta Aleksandrovna;
Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS,
7 Rossolimo str., 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Kudryashov V.L., Pogorzhelskaya N.S., Lemtyugin A.I., Alekseev V.V.Use of the Dog Rose Extract in Non-alcoholic and Alcoholic Beverages and Its Manufacturing with the Application of the Precision of Barometric Processes

P. 70-75 Key words: ascorbic acid; baromembrane processes; soft drinks; biologically active additives; vitamin C; dog rose; extract.
Abstract: The article presents data on the deficiency of vitamins and other BAS in the food products of the population of Russia. The supply of the most important vitamin C due to increased consumption of vegetables and fruits has generally improved in recent years. It is shown that vitamin C is an antioxidant, protects against bacteria and viruses, strengthens the immune system, accelerates wound healing, has anti-allergic action, improves liver function, regulates metabolism, helps prevent atherosclerosis and myopia, regulates hemopoiesis, normalizes capillary permeability, participates in biosynthesis of collagen protein and anti-stress hormones. It has been revealed that the greatest amount is found in the dog rose. The data on the production of various therapeutic and prophylactic soft drinks, syrups, balsams and medicines due to the introduction of dog rose and its extracts are given. The factors destroying vitamin C are indicated: the effect of light, the ionic reaction of the medium, the temperature of storage and processing, ethanol, copper, iron, caffeine. Its main oxidant is oxygen whose action is enhanced, especially in an alkaline and neutral medium. In an acidic environment, vitamin C is stable up to 100 °C. Therefore, adding the dog rose to coffee and tea is not advisable. In alcoholic beverages, the extract should be used only as a brown dye and a flavoring additive. The necessity of improvement of the existing technology of production of rose hips with a high sugar content is shown. The results of extraction studies are presented: hips shells at the hydromodule raw material - extractant 1:10; rose hips with a hydromodule 1:5. Hips were obtained by grinding it to a particle size of about 2.5 mm, followed by screening of pericarp and seeds. It is recommended to use baromembrane processes instead of evaporation: ultrafiltration, nanofiltration and reverse osmosis. Experimental data are presented and brands of import-substituting membranes for the purification of extracts of dog rose - ultrafiltration, for concentrating - reverse osmosis are recommended. The viscosity and osmotic pressure of the extracts were studied by concentrating the extracts with reverse osmosis. The technological scheme of the new production line of the extract of hips extract is based on baromembrane processes. It is recommended to supplement the technological line with equipment for the production of oil enriched with vitamin C by extracting hips.
Authors: Kudryashov Vyacheslav Leonidovich, Candidate of Technical Science;
Pogorzhelskaya Nataliya Sergeevna, Candidate of Technical Science, Associate Professor;
Lemtyugin Aleksandr Ivanovich;
Alekseev Vladimir Vitalievich
All-Russian Scientific Research Institute of Food Biotechnology - branch of the Federal Research Center for Food, Biotechnology and Food Safety,
4B Samokatnaya str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION