Beer and beverages №3/2013
NEWS
DIRECTORS CLUB
А. Rubtsov Independent Russian Brewery Business - is There Such a Business, and Where is the Light at the End of the Tunnel?
Ltd. "Grainrus" - Lot of Work Ahead
TOPIC of the ISSUE. MODERN TECHNOLOGIES BEVERAGE PROCESSING
Y. V. Balyuk, E. Y. Sisoev GEA Ecoflex Plate Heat Exchangers in the Brewing Industry
| Tags: brewing trade; plate heat exchangers; energy-saving technologies. |
Experience of Application of Pumping Equipment in Industrial and Engineering Systems of Workshops Bottling of Mineral Water
G. L. Filonova, M. V. Gernet, I. L. Kovaleva, E. A. Litvinov Ultrasound and Biocatalysis - a Radical Element in the Technology of Extracts from Plant Material
| Tags: biocatalysis; vegetable raw; ultrasound; extracts. Summaries: The article is devoted to the improvement of the basic technology of multicomponent concentrates for drinks on the basis of bioconversion by using ultrasound. |
M. I. Boyko, V. L. Pribylskiy, N. V. Bondar The Use of Proteolytic Enzyme Preparations in the Production of Triticale Grain Extract
| Tags: grain extract; proteolytic enzymatic preparations; triticale; barley malt. Summaries: The analysis of the use of proteolytic enzymic preparation of Tegalase NP 100L in technology of preparation of corn extracts. Composition of amine nitrogen is certain in beer susle from the corn extract of tritikale with addition of enzymic preparation and without him. Comparative description of amino acid composition of the prepared corn extract is also resulted from the different sorts of corn of triticale comparatively with polisolodovim and yachminniysolodovim extracts. |
EQUIPMENT
Refrigeration Equipment "Biryusa" - the Key to Your Success
QUALITY CONTROL
E. V. Solodkaya Service of Haffmans Devices. Reliability for Years to Come
I. Y. Sergeeva, A. V. Shafray, V. A. Pomozova Assessing the Impact of the Removal of the Biopolymer Chitosan Components Opacities of Drinks
| Tags: colloidal opacities, beer; resistance; chitosan. Summaries: The article describes the evaluation of the influence of chitosan on the quantitative content of substances of potential forming turbidity substances of beer such as polyphenols and high-protein substances, introduced at the stage of fermentation of beer. The mathematical processing of the experimental data. A mathematical model that calculates the required amount of chitosan to obtain the desired amount of high molecular proteins and polyphenolic substances, and to identify a model of the range of permissible values for protein and polyphenolic substances. |
INNOVATIVE PRODUCTS
N. V. Zavorohina, M. P. Solovyova, O. V. Chugunova, E. V. Pastushkova, V. V. Fozilova Vegetable Materials of the Ural Region for the Production of Soft Drinks Antioxidant Orientation
| Tags: antioxidant orientation; soft drinks; medicinal and fruit raw materials; preferences; sbiten. 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. |
A. V. Carluke, K. V. Sevodina Low-Calorie Buckthorn Juices with a High Content of Polyphenols
| Tags: xylitol; bleached sea buckthorn juice; polyphenols; sweeteners; sorbitol; fructose; erythritol. Summaries: The influence of low-calorie adjustments polyphenol sea buckthorn juice. It is shown that an increase in polyphenol improves the taste of low-calorie juice drinks by restoring the body, giving astringency and a long aftertaste. |
S.G. Hafizova, L.V. Permyakova, V.A. Pomozova Improvement Technology of Low-Alcohol Beverages Based on Honey
| Tags: fermentation; honey; clarification; low-alcohol drinks; technological additives. Summaries: The article considers the issues of improvement of technology of alcoholic beverage "Mead". It is shown that to improve the process of fermentation high-density honey wort, resolve problems with the lighting of the drink because of poor sedimentation yeast is necessary adjustment applicable to the undertaking of technology. The acidification of the wort, make yeast fertilization, use of the drug for clarification of beer has allowed to provide the normal development of the process of fermentation, good lighting, eliminating the problems with filtering beer and high organoleptic characteristics of the finished drink. |
I. V. Vasilyeva, I. A. Eremina, V. A. Pomozova The Study of Physiological Characteristics of Yeast Isolated from Pollen
| Tags: yeast; classification; low-alcohol beverages. Summaries: Studied the physiological properties of yeast selected their product bee - pollen, on the basis of which they belong to the species Zygosaccharomyces bailii and Zygosaccharomyces florentinus. Demonstrated high osmophilic yeast and alcohol resistance, whereby they are capable of fermenting a medium with a high concentration of sugars. The possibility of using pollen extracted from yeast in the production of highhoney kvass wort. Yeasts isolated from pollen, honey fermented wort with greater speed than baker's yeast, preferably precipitated upon cooling. |
T. A. Pakhomova, A. F. Doronin, N. P. Soboleva Probiotic Soy Products for Prevention of Obesity
| Tags: obesity; probiotic products; prophylaxis; soy extract. Summaries: What is relevant is producing fermented soy drinks for prevention of obesity. Soy beans and vegetable raw materials, which are rich in essential amino acids, isoflavones, vitamins and trace elements, are of the greatest interest. As a result of the work formulations of probiotic products on the basis of an extract of soybeans have been developed. |
INFORMATION
Exhibition Brewer-2013