Beer and beverages №4/2013
NEWS
DIRECTOR’S CLUB
G. I. Sarkisov.Modern State of the Macro-Environment of the Enterprises of the Nonalcoholic Industry
| Tags: soft drink industry; production indices; macro environment; beverages; economic activity Summaries: In article the condition of the macro-environment of the nonalcoholic industry is analyzed and its influence on the branch enterprises is estimated. |
The New Georgian Brand — “Zedazeni”
The INGREDIENTS for the PRODUCTION of BEER and BEVERAGES
P. Collins, P. Oziemkovski. Food Coloring Products — the Most Effective Alternative to Synthetic Colorants
S. K. A. Alsivar, E. I. Kurbatova, E. N. Sokolova, L. V. Rimareva.Biotechnological Method for Processing Citrus Juices Clarified
| Tags: biocatalysis; tangerines; juices; fermental preparations; citrus; extractive substances. Summaries: Developed an effective biochemical way to processing of mandarin fruit for juice clarified on the basis of the directed use of complex enzyme systems. |
I. V. Bibik, E. V. Loskutova, N. V. Babiy, Y. A. Guzhel.Using of Berries of Blueberry for Enrichment of Drinks
| Tags: biologically active substances; blueberries; drinks a functional purpose; fruit and berry raw materials. Summaries: We have studied the chemical and mineral composition, the content of biologically active substances berries blueberries, which suggests the feasibility of using this material for the enrichment of beverages. For use in the food industry is provided the use of blueberry fruit in the form of powder, which is completely recovered without losing their properties. |
N. V. Zavorohina, M. P. Solovyova, O. V. Chugunova, E. V. Pastushkova, V. V. Fozilova. Vegetative Raw Material of the Ural Region for the Production of Soft Drinks
| Tags: antioxidant orientation; soft drinks; medicinal and fruit raw materials; preferences; sbitni. Summaries: Article is devoted to research of input products for development of structure of the Russian national drinks of an antioxidant orientation. The structure of biologically active components of vegetable raw materials of the Ural region used at development of compositions sbitny "Forest fairy tale" is presented. |
TECHNOLOGY
S. M. Petrov, S. L. Filatov, V. N. Shurbovaniy, V. M. Shibanov, E. V. Zakharov, A. I. Grigoriev, G. G. Lomonosova.Industrial Applications of Modern Mash Filter Press to Improve the Quality of Kvass Wort on “Bouquet of Chuvashia“
| Tags: mash filter press; kvass mash; one-stage filtration; wort. Summaries: There is discussed the results of the use of modern automatic Russia made mash filters for the onestage kvass mash separation, which help to raise the quality of kvass wort. |
Application Keg Pentainer Around the World
Danish Pumps for the Brewing Industry
E. V. Horosheva, I. V. Abrashina, I. J. Michailova, G. A. Remneva, E. M. Sevostianova. The Influence of Technological Processes on the Stability Microcomponent Composition of Mineral Waters
| Tags: aeration; identification; micro component composition; mineral water; filtration. Summaries: For identification of the mineral water is needed both macro- and microcomponent composition of the water and the concentration of biologically active components. Therefore, quantitative estimate of possible losses microcomponents in the process of technological processing of water is very important. The paper considers the impact on microcomponent composition of mineral waters of two technological methods of processing - filtration and aeration. |
L. N. Krikunova, S. M. Ryabova. Effect of Peeling Rye on a Process of Enzymatic Hydrolysis of Starch Raw Materials
| Tags: grain and microbial amylases; enzymatic hydrolysis of starch; scouring grains. Summaries: The article describes the effect of scouring rye on the enzymatic hydrolysis of starch grains. It is shown that the partial scouring rye (up to 5 % of the total weight of raw material) increases the technological properties of the raw material: it improves the microbiological characteristics, reduces energy consumption in the preparation of high-quality meal, increases the availability of enzymatic hydrolysis of starch. |
CONTROL OF THE QUALITY
V. A. Sotnikov, R. R. Gadiev. Antiseptic Preparation “Betasept“ in the Production of Beer and Kvass
| Tags: antiseptic preparation; biological durability of drinks; kvass; beer; seeds yeast; mash. Summaries: Bactericidal activity of new antiseptic preparation "Betasept" against bacterial microorganisms of primary, secondary and tertiary infection of beer and kvass was shown. Methods of increasing of biological durability of drinks on stages of seeds yeast purification, beer mash and kvass mash antiseptization, beer and kvass pasteurization and bottling were developed. |
E. N. Korzhnev, M. B. Moyseyak, N. N. Kotova, D. G. Titkov.Methods for Assessing the Quality of the Tea Raw Materials and Finished Products
| Tags: HPLC-UV; catechins; tea quality evaluation; caffeine; tannin-catechin composition; tea. Summaries: The important problems of tea quality evaluation were uncovered. The influence of health-promoting tea components on its quality was introduced. The observation of modern analytical methods for major healthpromoting tea components like caffeine, theobromine, theophylline, catechines and gallic acid (tannins) and their quantitative determination was made. A highperformance liquid chromatography (HPLC) method combined with UV detection was used to estimate the most valuable health-promoting tea example. |
INNOVATIVE PRODUCTS
O. A. Soboleva, G. L. Filonova, T. A. Golovina. The Powdered Mixture of the New Generation of Instant Drinks
| Tags: instant drinks; health drinks; powdered mixes of new generation. Summaries: The article describes the material of the powder mixtures on the developed technology using native of dry plant, including agricultural products. Submitted drinks contain new types of agricultural raw materials, containing a wide range of natural nutrients, including biologically active and preventative thanks each of them can be used in the diet of schoolchildren, students, etc. |
O. A. Lugovskaya, V. M. Sidor, A. Y. Kolesnov.Stability Study of Inulin and Oligofructose in Beverages
| Tags: pH value; hydrolysis; inulin; drink; oligofructose; temperature; storage. Summaries: The work purpose - stability research inulin and olihofructose depend on рН size, temperature and a storage time of foodstuff in which they were used. As object of researches soft drink with the maintenance in solids of 10,0 % have been used. In the drink changed value рН environments, temperature and endurance time. In the results it has been established that hydrolysis olihofructose degree changes with various intensity in different values of temperature and pH. |
E. I. Cherevach, L. A. Tenkovskaya, M. E. Pankova.The Plant Antioxidants for Simulating Non-Alcoholic Beverages of Bio Correctional Action
| Tags: antioxidants; bio correctional action; wild plants; compositions; multi component non-alcoholic beverages. Summaries: Investigations have been made to study antioxidant properties of biologically active substances of perspective kinds of the Far Eastern plant raw material, their compositions arranged in accordance with the pharmacological influence on a human body and model systems with fat soluble ?-tocopherol. The investigation outcomes of the plant antioxidant synergizing effect allow simulate non alcoholic beverages of bio correctional action. |
INFORMATION
“Tinkoff. Autorskoe“ — a New Reading of the Super Premium!
The Choice of Professionals — the Recognition of Consumers!
Tasting Competition “Day of the Brewer”
More than 1,500 Guests Visited Factories of Companies “Baltika” in the “Day of the Brewer”
Children Tasting of Soft Drinks
III Field Day Malt, Kvass and Beer Industry