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Rambler's Top100

Beer and beverages №4/2018

NEWS

EVENT

XXI International Professional Wine and Spirit Competition

CONGRATULATIONS TO THE COMPANY!

Syktyvkarsky Brewery Celebrates its 50th Anniversary

INDUSTRIAL MARKETING

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

RAW MATERIALS AND TECHNOLOGICAL PROCESSES SAFETY - THE BASIS OF PRODUCT QUALITY

Karpenko D.V., Smirnova A.A., Vasil'chenko D.N.The Influence of Nanoparticles on Germination of Brewing Barley

P. 14-18 Key words: multilayered carbon nanotubes; nanopreparations of copper and nickel oxides; nanopreparation of titanium dioxide; nanotechnologies; malting; barley germination energy.
Abstract: The article considers the influence of various nanopreparations on objects of different nature; the experimental data obtained in the study of the effect of several types of nanoparticles on the process of germination of brewing barley, whose content in the first steeping water varied in the range 0.1-2 mg/cm3, are presented. In the studies, nanopreparations of copper and nickel oxides, titanium dioxide, and multilayered carbon nanotubes were used. As objects of exposure to nanopreparations barley of different samples with high, medium and low germination capacity was used. The direction and intensity of the nanoparticles influence on the physiological processes taking place in the barley grain were evaluated by the germination energy index, that is, by the percentage of grains germinating after 3 days at 22…26?°C. As controls, the variants were used in which the first steeping water did not contain purposefully introduced nanoparticles. As a result of the work, concentrations of nanopreparations were found that had a positive effect on the energy of barley germination, as well as the content of nanoparticles, which caused a decrease in the value of this indicator. It has been established that another important factor determining the pattern of nanoparticles influence on barley malting process is the initial quality of the grain: barley with the initial low germination capacity is the most sensitive to nanoparticles present in the first steeping water both in activating and inhibitory concentrations; the energy of germination of barley of high quality practically does not change in the presence of nanopreparations used in our work. The most manifest effect on the energy of germination of barley with low and medium germination under the conditions of experiments was shown by copper nanoparticles.
Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Science, Associate Professor;
Smirnova Anastasija Alekseevna, Graduate Student;
Vasil'chenko Dar'ja Nikolaevna, Student
Moscow State University of Food Productions,
11 Volokolamskoye 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Volkova T.N., Selina I.V., Sozinova M.S.Microscopic Filamentous Fungi (Indoor Moulds) in Breweries and Beverages Plants

P. 20-25 Key words: water activity; biofilms; hydrophobins; melanins; related humidity; indoor moulds; prevention of mould contamination; opportunistic fungi; "black yeast".
Abstract: Microscopic filamentous fungi (moulds) are often found in residential and industrial buildings. People living and working in mouldy buildings have an increased risk of adverse health effects. Fungal growth within buildings is a major cause of spoils the appearance of the premises and leads to the destruction of surfaces and coatings. Indoor moulds in food industrial factories are a source of the final product contamination. The high humidity and accumulation of free water on the surfaces is the critical predisposing factor for indoor fungal colonization and subsequent biodeterioration of building materials. In residential buildings this may be the result of water damage caused for instance by flooding or leakage, disturbed ventilation, or may be the consequence of hurricane. In the food processing industry, in particular, in breweries and beverage industry properties, the excess moisture and condensation can occur as a result of processing that create a temperature difference on the working surfaces and in the ambient air. In this review, we consider different situations in terms of humidity in beverage industry properties, and fungal communities developing in these ecological niches. The mechanisms of attachment of filamentous fungi, yeast and bacteria to surfaces and formation of biofilms and foulings are described in details. The role of proteins hydrophobins in the process of adhesion of fungal propagules to surfaces, and the role of black pigments melanins in protecting of fungal cells from adverse environments are described. The pathogenic potential of foulings and biofilms formed by black yeasts is discussed, some of which are considered opportunistic and can cause diseases in people with immunodeficiency. The recommendations of the WHO on the prevention of contamination of premises with mould fungi are given. Measures for the elimination of biofilms on the surfaces of equipment in food production facilities are described.
Authors: Volkova Tat'yana Nikolaevna, Candidate of Biological Science;
Selina Irina Vasil'evna;
Sozinova Marina Sergeevna
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Zhirova V.V., Tsarev A.A., Danilovtseva A.B., Zhirov V.M.Research the Elemental Composition of Fruit Wines by Mass Spectrometry with Inductively Coupled Plasma

P. 26-31 Key words: analysis of elements; mass spectrometry; fruit wine; level of contamination of the product.
Abstract: For the development of quality winemaking in Russia and to ensure proper protection of the consumer from various substandard products, it is necessary to create an effective system of quality control of alcoholic beverages, able to protect the Russian consumer from gross falsifications. The quantitative and qualitative composition of the elements greatly affects the process and the quality of the products. The study of the composition of elemental wines makes it possible to confirm the authenticity of wines and to establish their geographical origin. The elemental composition of Apple juice of wines by mass spectrometry with inductively coupled plasma was studied. The features of the software of the device the ICP-MS mass spectrometer with inductively coupled plasma allows you to quickly identify up to 75 elements in a sample, the study of the elemental composition of Apple juices and fruit wines by the method of mass spectrometry with inductively coupled plasma allowed us to determine the element 62 out of 75, including isomeric composition, and give them a semi-quantitative or quantitative evaluation. The data obtained indicate that the samples under study fully meet the safety requirements. As a result of research it is established that in the process of fermentation there are losses of micro - and macronutrients from 0 to 100%, which may be due to their adsorption at the end of fermentation and sedimentation of yeast cells. On the other hand, the mass concentration of some elements in the wine increases, which may be due to the metabolism of yeast. The inductively coupled plasma mass spectrometry method can be used to determine the ecological purity, safety and authenticity of wine products.
Authors: Zhirova Vera Vladimirovna, Candidate of Technical Science, Associate Professor;
Tsarev Alexander Aleksandrovich, Post-graduate Student
K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University),
73 Zemlyanoy Val Str., Moscow, 109004, 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.
Danilovtseva Alla Borisovna, Candidate of Technical Science, Associate Professor;
Zhirov Vladimir Mihaylovich, Candidate of Technical Science, Associate Professor
JSC "ROSSPIRTPROM",
34 Kutuzovskiy Avenue, Moscow, 121170, 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., Gorelkina A.K., Gora N.V., Golubeva N.S., Timoshсhuk I.V.To the Question of the Quality of Drinks

P. 32-35 Key words: аdsorption; activated carbon; water; trichloroethylene; fruit- whey drinks.
Abstract: 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 trichloroethylene). 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 trichloroethylene sorption from aqueous solutions are essential for the development of adsorption technology of purifying drinking water in the production of fruit-whey drinks. The research of kinetics of trichloroethylene adsorption from water solution on active carbon (A. C.) of grades AВG, CoAC was made. The work of mass transfer during trichloroethylene adsorption on A. C. of explored grades was studied kinetic curves describing change in value of adsorption in time were built. The kinetic curves were analized in coordinate ? from t. Dependence data allow to find out the model of active carbon granules structure. It is determined that for active carbon system of water solution of trichloroethylene the limiting stage of adsorption process in interval 5-7 minutes depending of active carbon characteristic is external diffusion. Coefficients of external mass transfer for explored coal are calculated, their magnitudes are close and have fairly high values, which indicates high speed of sorption process limiting by external mass transfer. Data for engineering calculation of adsorption column parameters are found.
Authors: Кrasnovа Tamara Andreevna, Doctor of Technical Science, Professor;
Gorelkina Alyona Konstantinovna, Candidate of Chemical Science;
Gora Natal'ya Vyacheslavovna, Candidate of Technical Science;
Golubeva Nadezhda Sergeevna, Candidate of Technical Science;
Timoshсhuk Irina Vadimovna, Doctor of Technical Science, Associate Professor
Kemerovo State University,
6 Krasnaya Str., Kemerovo, 650043, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGY

Amelyakina M.V., Rimareva L.V., Stepanov V.I., Ivanov V.V., Sharikov A.Yu., Ignatova N.I.The Study of the Effect of Proteolytic Enzymes on the Fermentation Process of Clarified Wort from Extruded Wheat

P. 36-40 Key words: extrusion cooking; protein; ethanol; proteolytic enzymes; clarified mash; fermentation; hydrolysis.
Abstract: Solids concentration of the grain mashes is the important factor in ethanol technology. The increase of solids concentration over 24% using traditional water-thermal treatment leads to a deterioration of its rheological properties, reduces the yield of the ethanol and increases losses of the raw. The new two-product technology of alcohol and protein additive production based on the integration of thermomechanical and bio-catalytic processes allows to obtain very-high-gravity grain mashes. The aim of this work is a research of the effect of proteolytic enzymes action on the processes of yeast generation and fermentation of clarified grain wort prepared by extrusion-hydrolytic technology. The objects of the research were the samples of grain mashes, ethanol-tolerance strain of Saccharomyces cerevisiae, and complex enzyme preparations of thermostable alfa-amylase, glucoamylase, bacterial and fungal proteases, and hemicellulase. The results of the comparative fermentations showed that the clarified wort was fermented more efficiently than unclarified grain mash. There were observed an increase of ethanol synthesis level and a decrease of the formation of alcoholic fermentation by-products such as monohydric alcohols, aldehydes, esters and aromatic alcohols. It was studied the effect of enzymes with different substrate specificity on the fermentation of the clarified wort and on biosynthesis of alcoholic fermentation by-products. It was established that the use of enzyme complex decreased the level of alcoholic fermentation secondary metabolites formation. The most significant effect of ethanol yield increase was shown using proteases of fungal origin. Their biocatalytic effect enhanced the concentrations of amino nitrogen and soluble protein in the clarified grain mash by 1.5 times. Also fungal proteases used promoted an increase of the yeast biomass yield by 1.8 times and a decrease of secondary metabolites content by almost 2 times. In the paper, the production line scheme of the complex technology is presented and described.
Authors: Amelyakina Mariya Valentinovna;
Rimareva Lyubov' Vyacheslavovna, Doctor of Technical Science, Professor, Academician of RAS;
Stepanov Vladimir Ivanovich, Candidate of Technical Science;
Ivanov Viktor Vital'evich, Candidate of Technical Science;
Sharikov Anton Yur'evich, Candidate of Technical Science;
Ignatova Nadezhda Iosifovna
Russian Research Institute of Food Biotechnology - branch of Federal Research Center of 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Borodulin D.M., Safonova E.A., Milen'kiy I.O.Fermented Drink Based on Carrots

P. 42-45 Key words: granulated hops; isohumulon; hopping beer wort; rotary pulsation apparatus; hop extract.
Abstract: The article deals with the qualitative characteristics of beer and beer wort, prepared according to the advanced technology, consisting in hopping the latter with a hop extract, prepared in a rotary pulsation apparatus. This technology will solve the problems of existing methods of hopping. Using the mathematical program MathCAD, a regression equation was obtained describing the dependence of the isohumulon content (the main bitter substance in hops) in the hop extract from the technical and technological parameters of the rotary pulsation apparatus. Their rational values are determined, at which the maximum extraction of bitter substances is achieved: the rotor speed is 3000 rpm, the temperature in the working area of the apparatus is 85??°C, the extraction time is 3 minutes, the intercylindrical clearance between the rotor and the stator is 0.3 mm. The use of a rotary pulsation apparatus increases the efficiency of extraction of isohumulon by a factor of 2 compared with the classical method of hopping and allows the hop particles to be evenly distributed in the beer wort. Based on the wort, hopped in a new way, beer was prepared, which was subjected to physico-chemical and tasting analysis in the laboratory of the brewery of LLC "Bavaria", Kemerovo. The obtained results indicate that experimental beer meets all the requirements for this type of products, received a positive tasting evaluation and is recommended for production. The introduction of the rotary pulsation apparatus at the hopping stage of the beer wort allowed better recovery of the isohumulon from the hop and, as a result, shortened the duration of this process and the rate of consumption of hop by a factor of 1.5-2.
Authors: Borodulin Dmitriy Mihaylovich, Doctor of Technical Science, Professor;
Safonova Elena Aleksandrovna, Candidate of Technical Science, Associate Professor;
Milen'kiy Il'ya Olegovich
Kemerovo State University,
6 Krasnaya Str., Kemerovo, 650043, 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.



Kotenko S.Ts., Khalilova E.A., Islammagomedova E.A., Gasanov R.Z., Abakarova A.A.Biologically Value Substances in Red Table Wines

P. 46-49 Key words: nitrogen; amino acids; red wines; organic acids; strains S. сerevisiae Y-4270, D-19.
Abstract: The researchers focused on the improvement of the red table wine production biotechnology with regard for characteristics of raw material, yeast race, origin area, environment, and fermentation conditions are important. The objects of investigations are wine materials from Cabernet grape variety (the vintage of 2017), growing in the Derbent Region of Daghestan; S. cerevisiae Y-4270 (test, T) and S. cerevisiae D-19 (control, C) yeast strains are used. The goal of the researches is to study the biologically value components of the red table wine obtained using a new strain of Y-4270. In test wines, amino acids and organic acids are identified by means of the high-performance liquid chromatography and the capillary electrophoresis. Nitrogen in wine and yeast biomass is detected by the Kjeldahl method. The amount of total nitrogen in the obtained wines is 287.0 mg/dm3 and 340.9 mg/dm3 (T?:?C). The concentration of organic acids in Y-4270 biomass is 3.2%, which is by 21.1% greater as compared to the control sample. In the test wine, 20 amino acids are identified, among which proline, the important albuminous construction material of the cell, prevails up to 67% (twice as high as compared to the control); aspartic and glutamic acids, which involve almost whole nitrogen in the cell metabolism providing a nitrous balance in the medium, are by 27.5% and 15.5% greater, correspondingly. The high concentration of almost all essential amino acids is defined. Tartaric, citric, lactic, apple, acetic, and amber organic acids are identified. In a quantitative relation, tartaric (up to 44.9% from total) and lactic (up to 28.5%) acids prevail. In the test sample, concentrations of apple and citric acids are 2.6 and 1.8 times greater, correspondingly; acetic acid is by 35.1% less. According to the data of the tasting analysis, the test sample is estimated at 8.8 points. The test wine is determined to be characterized by an enhanced biological value and improved organoleptic parameters.
Authors: Kotenko Svetlana Tsalistinovna, Candidate of Biologycal Science;
Khalilova Eslanda Abdurakhmanovna, Candidate of Biologycal Science;
Islammagomedova Elvira Ahmedovna, Candidate of Biologycal Science
Gasanov Rasul Zagirovich;
Abakarova Aida Alevdinovna
Caspian Institute of Biological Resources of Dagestan Scientific Center of the Russian Academy of Sciences,
45 Gadzhiev Str., Makhachkala, Republic of Dagestan, 367000, 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. , gacanov@bk, This email address is being protected from spambots. You need JavaScript enabled to view it.



Makarov S.S., Zhirova V.V., Perova I.B., Panasuyk A.L.Ways of Regulating the Composition of Flavonoids in the Production of Wine from Raspberries

P. 50-53 Key words: antioxidant activity; fermentation; highly effective liquid chromatography; multi-enzyme composition; yeast race; composition of flavonoids and raspberry anthocyanins; enzymatic maceration.
Abstract: Increasing the biological value of fruit wines is an urgent task of the winemaking industry. The purpose of this work was to study the changes in the composition of raspberry flavonoids in the process of wine production and to determine effective ways to increase their concentration in the product. The study of qualitative and quantitative content of flavonoids in samples of fresh raw materials, must and wine material was carried out using the HPLC method on the Ultimate 3000 device equipped with a diode-matrix detector and a triple quartz mass spectrometric detector "Thermo TSQ Endura". ABTS-method was used to measure antioxidant activity. At the stage of maceration, raspberry pulp was treated with enzyme preparations of different spectrum of action and multi-enzyme composition at low temperature. The advantage of using a multi-enzyme composition have been shown, which consists in increasing the concentration of flavonoids in the must by an average of 30% compared with using of pectolytic enzyme preparations. It was found that the race of yeast used for fermentation has a significant impact on the quality characteristics of the raspberry wine material, including the content of flavonoids and antioxidant activity. Recommended for fermentation of raspberry must to use pure cultures of yeast Malinovaya 10 and Moscow 30. The increase of antioxidant properties of raspberry wine material with the increase of the total concentration of flavonoids have been noted.
Authors: Makarov Sergey Sergeevich;
Zhirova Vera Vladimirovna, Candidate of Technical Science, Аssociate Professor
Moscow State University of Technology and Management after K.?G. Razumovsky (FСU),
73 Zemlyanoy Val Str., Moscow, 109004, 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.
Perova Irina Borisovna, Candidate of Pharmacological Science
Federal Research Center for Nutrition, Biotechnology and Food Safety,
2/14 Ust'inskiy Pr., Moscow, 109240, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Panasuyk Aleksandr L'vovich, 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.



Kurbatova E.I., Sokolova E.N., Borsheva Ju.A., Shelehova N.V., Rimareva L.V.Biotechnological Method of Improving the Quality of Beverages Derived from Vegetable Raw Materials

P. 54-58 Key words: biocatalysis; biologically active ingredients; plant raw materials; enzymes; functional beverage.
Abstract: At present, there is a need to create new functional food products with high nutritional and biological value. Scientific research, that aimed at obtaining food products and biologically active ingredients, with functionally valuable components in its composition, as well as revealing their physiological effect on the human body, is extremely relevant and in demand. The aim of this work was to develop a biotechnological method of plant raw material processing with the maximum extraction of the biologically active ingredients for further use in the design of balanced beverages. The article presents experimental data on the yield of basic biologically active substances as a result of biocatalytic treatment of fruit and berry and grain raw materials. It is shown that as a result of biocatalysis of blackcurrant raw materials polymers, the yield of carotenoids was significantly increased by 62.8%; of anthocyanins - by 37.5; of free amino acids - by 100%; when using apple raw materials, the concentration of carotenoids in extracts is increased by 92.3%, of tocopherols - by 45.0, of free amino acids by 100%; in wheat extract is registered to increase the yield of tocopherols by 81.8%, the content of free amino acids - by 200%. It was found that enzymatic catalysis significantly affected on degree of destruction cellular polymers of wheat raw materials, it is shown an increase in the yield of succinic acid by 180.2% compared to the control sample; the increase level of mineral components was from 40.0 to 119.6% in comparison with the control. On the basis of the data obtained, functional beverages in accordance with the recommended standards of physiological requirements in food substances are designed. It is shown that beverages obtained on the basis of fermentolysates of plant raw materials have antioxidant properties and are promising for use by all population groups, because they combine the flavor and aroma component and a set of functional ingredients.
Authors: Kurbatova Elena Ivanovna, Candidate of Technical Science, Associate Professor;
Sokolova Elena Nikolaevna, Candidate of Biological Science;
Borsheva Julia Aleksandrovna, Candidate of Technical Science;
Shelehova Natalia Viktorovna, Doctor of Technical Science;
Rimareva Luybov Vyacheslavovna, Doctor of Technical Science, Academician of RAS
Russian Research Institute of Food Biotechnology - branch of Federal Research Center of 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. , 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.Drink "Iso Fyuel + Carnitine" for Highly Training Athletes

P. 60-63 Key words: human health; rehydration of the organism; sports; sports nutrition; fitness; functional food components.
Abstract: Recently, among athletes, the popularity of drinks, which are isotonic in their composition of blood plasma, is gaining popularity. From the biological point of view, the usage of an isotonic drink during prolonged training sessions is more useful than the consumption of pure water. The company "GEON" developed a new sports drink "Iso fuel + carnitine" for highly training athletes with characteristics which are close to isotonic. The drink is produced in a dry form as a concentrate. One of its main components is a set of mineral salts, which are vitally necessary for the process of life activity. This set includes sodium chloride which is important for stabilizing the osmotic pressure of the blood, potassium chloride, taking part in the transmission of electrical impulses in the nerve and muscle networks, as well as calcium and magnesium compounds for strengthening of bone tissues. The composition of the drink also includes a carefully developed combination of carbohydrates, differing in speed and mechanism of their assimilation by the organism. This complex is designed to provide athletes with energy feeding during intense and prolonged physical exertion. For effectively use the most energetically rich fuel in the body - fats, the composition of the drink includes L-carnitine. The content of a complex of vitamins of different functional action in the composition of the drink "Iso fuel + carnitine" corresponds to the increased norms of their consumption by athletes. This complex helps them to fight the negative effects of free radicals formed during intense physical exertion. To increase the biological effectiveness of the drink "Iso fuel + carnitine", it additionally contains choline and some individual amino acids as glycine, L-glutamine and L-lysine. The availibility in the drink composition of a number of vital components allows to significantly increase the intensity of training of athletes and their effectiveness. Among the benefits of the drink "Iso fuel + carnitine", which determined its popularity among athletes, it necessary to mention its balanced composition and attractive taste.
Authors: Shterman Sergey Valeryevich, Doctor of Technical Science;
Sidorenko Michail Yur'evich, 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
Moscow State University of Food Manufacturing,
11 Volokolamskoe highway, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sidorenko Yuriy Ilich, Doctor of Technical Science, Professor
Moscow State University of Technology and Management after K.?G. Razumovsky (FСU),
73 Zemlyanoy Val Str., Moscow, 129004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY CONTROL

Dubodel N.P. Modern Concepts of Quality Beverages

P. 64-67 Key words: the quality of the product; drinks; juice.
Abstract: The article shows the importance of the nutrition in the human life. In recent years, there have been negative phenomena in the health of the Russian population due to the breach of adequate nutrition. To create high quality food products and improve their competitiveness in the local and global markets, a quality management system has been developed. The history of its development for several decades in Russia is traced. Today, local companies have developed a complex quality management system that corresponds to the world standards. The article shows that the quality definition refers not only to the production of products, but also to its implementation. To understand the quality subject in current conditions, foreign authors papers linked to beverages were analyzed. Special attention is paid to the consumption of juices, the importance of their authenticity is shown, the influence of rheological properties on the production process optimization and the value of the organoleptic properties of the product is noted. The growth of new beverage launches in the United States is shown. It is noted that by the product creation it is necessary to pay attention to the control of food allergens, in order to ensure the proper safety. Thus, all developed countries are working to solve the problem of quality improvement to ensure the product competitiveness.
Authors: Dubodel Nina Pavlovna, 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.



RAW AND OTHER MATERIALS

Oganesyants L.A., Peschanskaya V.A., Dubinina E.V.Assessment of Technological Properties of Mandarins for Production of Distillates

P. 68-71 Key words: mechanical and biochemical composition; mandarin's fruits; technological assessment.
Abstract: The aim of the work was to assess the technological properties of samples of mandarins of foreign production, present in the Russian market, from the point of their use in fruit distillates production. At the same time, the research task was to determine their mechanical and chemical composition. Samples from five batches of mandarins, the country of origin - Morocco, Turkey, Egypt, Pakistan, Abkhazia have been analyzed. When studying the mechanical composition, the following indicators of the fruit were determined weight, diameter, percentage of pulp and rind, percentage of seeds. It was established that the mechanical properties of this fruits depend on the natural and climatic conditions of growth and varietal characteristics of the culture. Large fruits had a denser layer of albedo, had a thick skin and had the highest percentage of it. The highest percentage of seeds had fruits grown in Egypt, an average of 3.2??%. Abkhazian fruits had 1.8??% of seeds. The lowest seed content was observed in fruits from Pakistan - 1.0??%. It was found that the chemical composition, as well as the mechanical properties of mandarins, determined by the origin of the fruit and their variety. The mass fraction of dry substances in the studied samples varied in the range of 13.5-17.6??%. Significant differences were observed in the content of the main extractive components - titratable acids, the mass concentration of sugars, phenolic compounds and free amino acids. The qualitative and quantitative composition of sugars and organic acids was studied by high-performance liquid chromatography. It was found that sucrose is 49.4-62.0??% of the total sugar content, depending on the region of origin. The obtained results allowed us to characterize mandarins as a promising raw material for the production of new types of distillate with original distinctive features.
Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS;
Peschanskaya Violetta Aleksandrovna;
Dubinina Elena Vasil'evna, Candidate of Technical Science
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Sereda A.S., Kostyleva E.V., Velikoretskaya I.A., Tsurikova N.V.The Use of a Multi-enzyme Preparation from Trichoderma Reesei Strain in Brewing for Oat Mash Treatment

P. 72-74 Key words: mash; xylanase; oats; enzyme preparations; endoglucanase.
Abstract: Oats is a widespread culture in Russia, promising for use in the food industry to replace more expensive cereal crops: wheat, barley, etc. In addition to low cost, the advantage of oats is a protein that does not possess allergenic properties. However, the high content of non-starch polysaccharides in oats leads to a number of technological difficulties. In brewing, the use of oat malt or unmalted oats significantly increases the viscosity of the mash, complicates the filtration of beer, promotes the formation of haze of the final product, reduces the wort extractivity. To efficiently hydrolyze the main non-starch polysaccharides of oats, enzyme preparations (EP) are used that can hydrolyze beta-glucan, cellulose and arabinoxylan. The aim of the study was to investigate the effectiveness of a complex enzyme preparation (CEP) from the new mutant strain T. reesei-Co-44 in the obtaining of oat wort in comparison with the commercial multi-enzyme preparation CelloLux-A. Mashing was carried out using 100% oat malt or a mixture of 75% oat malt with 25% oatmeal at a hydro module 1:3; the EP were added at the beginning of the mashing process. The results of the experiment were evaluated by the viscosity of saccharified mashes, as well as by the dry matter (DM) and reducing sugars (RS) content in the first worts. The introduction of EP contributed to the improvement of the wort parameters, the greatest effect was observed in variants with the addition of unmalted oats flour. The RS yield increased almost 2 times, the DM content in the first wort - by 10%. In terms of viscosity decrease, CEP significantly exceeded the commercial analogue: the viscosity of the mash from 100% malt was reduced by more than 1.5 times when using the new preparation, compared to the control, and when using CelloLux-A - by 20%. The viscosity of saccharified mash from the mixture of malt and unmalted oats treated with CEP was 10% below the viscosity of the mash from 100% malt without additional enzymes. The results obtained showed the perspective of application of the complex enzyme preparation from new T. reesei-Co-44 strain in processing of oats and oat malt mashes.
Authors: Sereda Anna Sergeevna, Candidate of Technical Science;
Kostyleva Elena Viktorovna, Candidate of Technical Science;
Velikoretskaya Irina Aleksandrovna;
Tsurikova Nina Vasil'evna, Candidate of Technical Science
All-Russian Scientific Research Institute of Food Biotechnology - a branch of the Federal Research Center of Nutrition, 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. , 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.



Shurova M.V., Larina G.V., Olifirenko V.V.Functional Soft Drinks on the Basis of Local Wild-growing Plant Raw Materials and Spring Waters of the Altai Republic

P. 76-79 Key words: biologically active substances; wild-growing plant raw materials; natural preservative; spring water; phyto-compositions; functional drinks.
Abstract: In this article were analyzed materials for the development of functional beverages (with added benefits) using of local wild-growing plant raw materials, namely, concentrated herbal compositions of leaves of Ribes nigrum L., Mentha piperita L., Bergenia crassifolia (L.) Fritsch, Rubus idaeus L., of fruits Rosa majalis Herrn. (R. cinnamomea L.), Sorbus aucuparia L., roots Hedysarum neglectum and Leuzea carthamoides D. C. on the basis of spring water of the highest category "Altyn Suu". The expediency of usage of the components included in the composition of recipes of non-alcoholic functional beverages was proved. The was determined the optimal ratio of purified spring water of the highest category "Altyn-Suu", concentrated of phyto-compositions, acidity regulator citric acid, a natural sugar substitute of stevioside, a natural preservative juglone. Model samples of two types of drinks were prepared on the basis of prepared phyto-compositions "Katun", "Golden lake". The Technological instruction for the production of non-alcoholic carbonated drinks plant raw materials (herbal drinks) with added benefits was developed.
Authors: Shurova Majya Vladimirovna, Candidate of Geological and Mineral Science, Associate Professor
Gorno-Altay Research Institute of Agriculture - Branch of Federal Altai Scientific Center of Agrobiotechnologies,
2 Katunskaya Str., Maima, Altai Republic, 649100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Larina Galina Vasil'evna, Candidate of Chemical Science, Associate Professor
Gorno-Altaisk State University,
1 Lenkina Str., Gorno-Altaisk, Altai Republic, 649000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Olifirenko Viktor Vasil'evich, Candidate of Chemical Science
"Теchnоком" LTD,
3/1 Komsomolskaya Str., Gorno-Altaisk, Altai Republic, 649000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION

Results of the V Black Sea Winemaking Forum: Caucasus, Crimea and the Balkans Met in Varna

Slow the Advance of the Autochthonous

List of Articles Published in the Magazine "Beer and Beverages" in 2018