Beer and beverages №5/2013
NEWS
DIRECTORS CLUB
E. M. Sevostjanova, G. L. Filonova, O. V. Soboleva, T. A. Golovina, N. A. Komrakova Soft Drinks with Natural Mineral Waters - the Factor of Saturation of the Consumer Market of Health Drinks
| Tags: soft drink; mineral water; infusion; multicomponent concentrate. Summaries: In recent decades, special attention in the world technologies on producing beverages, which combine the properties of mineral water and drinks of various etiologies. Technological peculiarities of filling drinks on the basis of mineral waters, which preserve all the properties of raw material bases require special research. Production of new beverages that combine the physiological usefulness of ionic-salt composition of mineral water and vegetative raw material various etiology in addition to the positive properties, will greatly expand the range of drinks. |
E. F. Yeliseyeva, N. I. Kotova, O. S. Gabinskaja Research of Inquiries of Consumers of Kvass by Method Каnо in the Kemerovo Market
| Tags: research; kvass; Kano method; consumer preferences; trademark. Summaries: In article results of researches of inquiries of consumers of kvass are resulted by a method of Kano. A result of use of the given method was breakdown of characteristics (attributes) of kvass on four categories of Kano: necessary, attractive, indifferent and inverse relationship. The results of work presented in article, will allow to raise competitiveness of kvass through perfection in the goods of the most meaningful for the consumer of characteristics. |
INTRODUCE ENTERPRISE
"Bacchus": One and a Half-Century Fidelity of Traditions
TECHNOLOGICAL INNOVATION IN THE INDUSTRY
E. Y. Sysoev The Use of Disk-Shaped Equipment for Beer Production
Ultraviolet Disinfection of Water in the Beverage Industry
M. R. Aliev Calculation of the Grain Mash Extraction in a Lauter Tun
| Tags: mashing; grain mash; mass-exchange; rewing; extraction. Summaries: Theoretically justify the choice of the best tactics of the grain mash extraction in lauter tun. The description of the mathematical method of determining the optimal values of the number and volume of wash water are given. For a wide range of variation of the volume fraction of solids in the mash (20 to 40 %) and the degree of extraction of up to 98 % the optimal parameters of the extraction process are given. |
M. M. Omarov, M. N. Islamov, Z. A. Abdulkhalikov Production Technology of Blended Juice of Carrot and Beet
| Tags: blanching; crushing; blended juice; carrot; beets; microwave; sterilization. Summaries: The results of studies on the development of new technology of blended carrot and beet juice having a expressed therapeutic and preventive action are given. The optimal ratio of juices in the mixture is chosen, the qualitative characteristics are defined and the useful properties of the product are pointed. |
EQUIPMENT
About Order and Form of Calculating the Power of the Main Technological Equipment
QUALITY CONTROL
M. B. Khokonova The Influence of Drying Barley on the Quality of Grain, Malt and Beer Suslo
| Tags: ventilation; quality; malt; suslo; drying; barley. Summaries: In the article it was given the results of the investigations of drying grain of barley, malt and beer suslo. It was established, that the ventilated grain had high figures of malt growing losses, extraction and diastatic power. It was carried out investigations on the influence of thermic drying of grain of barley on the containing in protein of water and alkaline soluble and also non-protein nitrogen. |
S. L. Kalachev, M. A. Nikolaeva The Problem of Drinking Water Supply
| Tags: household water treatment devices; drinking water; purification of drinking water. Summaries: The article presents information on the world's reserves and consumption trends of fresh water, the problem of shortage of drinking water shows the factors affecting water quality; shown economically and technically achievable ways to ensure quality drinking water. |
THE INGREDIENTS FOR THE PRODUCTION OF BEER AND BEVERAGES
E. A. Short, I. V. Novikova, G. V. Agafonov, V. V. Hripushin Gluten-Free Kvass
| Tags: kvas; kvass wort concentrate; powdered buckwheat malt extract; baker's yeast. Summaries: The basic technological parameters of the grain mash fermentation, on the basis of the powdery malt extract prepared from green malt of buckwheat, with application of various types of microorganisms are investigated. |
U. A. Babayeva The Research of the Polifhenol Compounds of Juice Got from the Persium
| Tags: juice; thermic processing; hyenol compounds; persium of Khachia sort. Summaries: The quality of juice depends on the methods of juice making from the date fruits. Enniching of juice from the persium with nourishing substances and hyenol compounds mostly depends just on the way of working out. That is why the experimental specimen prepared by primary thermic working out from the persium, of Khachia sort being kept the whole night on crush. |
E. I. Kurbatova, S. K. Alsivar, E. N. Sokolova, V. E. Postnikov, L. V. Rimareva Citrus Waste - Biologically Valuable Components for Food Products
| Tags: citrus; tangerine; biocatalysis; fermentation preparations; pectin; naringin. Summaries: Biotechnologicalmethodof degradation of citruswaste to extractpectinandbioflavonoids has been developed. New experimental dataon composition ofmultienzymecomplex for the destruction of citruswaste have been received. |
E. V. Pastushkova, O. V. Chugunova, N. V. Zavorohina, V. V. Fozilova Consumer Preferences of Older Age Groups in Respect of Tea Products
| Tags: older persons; consumer preferences; tea; tea beverages. Summaries: The article is devoted to research of consumer preferences of older age groups in relation to tea products. The article presents the ranking of consumer motivations of persons of the senior age groups of the Sverdlovsk region. The obtained data formed the basis for preparation of tea products antioxidant focus, with the addition of local peculiarities of human organism. |
INFORMATION