Beer and beverages №6/2016
NEWS
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January–September, 2016
INNOVATIVE METHODS PRODUCT QUALITY CONTROL
Sevostyanova E.M.The Methodical Approach to the Justification of the Shelf Life of Mineral Water
| P. 10-12 | Key words: microbiological parameters; mineral water; shelf life; temperature control; technical regulations. Abstract: Among the most important factors influencing the formation of the health and quality of life, water is used for drinking. Russia produces a large range of mineral waters of different types and different hydrochemical mineralization, and their storage until the expiration date often do not comply with, and there are no regulatory documents to justify the shelf life of mineral water. The basis of justification shelf life of mineral water is microbiological, sanitary-chemical research; evaluation of the organoleptic properties of the mineral water samples during storage at temperatures provided the normative and/or technical documentation. Dates studies of mineral water should exceed the duration of the intended shelf life on the reserve ratio. The methodology of the research to justify the shelf life of mineral waters includes the following methodological principles: choice of monitorable indicators, the establishment of control frequency, the calculation of the number of samples needed for research, development programs and preparation of a calendar of the research plan, research. Selection of controlled parameters is based on ensuring microbiological safety, stability of physical and chemical composition and favorable organoleptic properties of mineral water. To justify the shelf life of selected indicators that can change during storage, affecting the safety, quality and special properties of mineral water. Research to support the establishment of expiry dates shall be held no less than 3 times within a specified expiration date. Research on a substantiation of expiration dates are held on standard sample products. Based on the studies an expert opinion was developed on the justification of the shelf life and storage conditions, including after opening the package. Authors: Sevostyanova Elena Mihaylovna, Candidate of Biological Sciences All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Platov Yu.T., Platova R.A., Bobozhonova G.A. Colorimetric Identification of Orange Juice Products
| P. 14-16 | Key words: CIEL*a*b*; index OJ; nectar; juice; juice drink; color. Abstract: For identification of juice products the rapid method is not provided, this method allows quickly and accurately define its assortment affiliation to one if the following types: juice, nectar or juice drink. The purpose of work was the use of spectrocolorimetric method for color specification and colorimetric identification by the form of orange juice products. The instrumental color specification of orange juice products carried out in two ways: the first by the reflection on a black background with the subsequent calculation of the index OJ (Index Orange Juice); the second by the reflection spectrum and transmission on the white background with inclusion (TTRAN) and with the exception (RTRAN) of the light scattering with the subsequent calculation of the color coordinates in the colorimetric system CIEL*a*b*, where L* - lightness, a* - red (+a*)/green (-a*), b* - yellow (+b*)/blue (-b*). The change of the values of the color coordinates CIEL*a*b* of orange juice products was analyzed depending on the mode of measuring the spectra of visible region. It shows the value of the color coordinates of juice, nectar and juice drink obtained in the measurement in the reflection mode on a white background have no difference; when measuring in the transmission mode with the inclusion of light scattering TTRAN they vary. The transmission spectra of samples in mode RTRAN do not define. Color tint hab of orange juice products is on a certain range: from red-yellow hab ~ 55 to greenish-yellow hab ~ 94 but the values of the samples do not intersect at the coordinate "redness": a* juice > a* nectar > a* juice drink. The values of index OJ there were produced a gradation of samples on the categories of quality according to USD of Agriculture: orange juices had the index values OJ corresponding to "Category A" and orange nectars to "Category B". Two colorimetric gradation methods of orange juice products by type were mapped: the color coordinates CIEL*a*b* witch are calculated by the transmission spectrum TTRAN on the white background and on the categories of quality by index OJ. It is recommended to use the color characteristics L*a*b* in the identification orange juice product by type. The affiliation of color characteristics L*a*b* of samples to a specific type of orange juice product is recommended to define using the classification functions by the method of discriminant analysis. Authors: Platov Yuriy Tikhonovich, Doctor of Technical Science, Professor; Platova Raisa Abdulgafarovna, Candidate of Technical Sciece, Associate Professor; Bobozhonova Galina Alexandrovna, Candidate of Technical Science Economic University named after G. V. Plekhanov, 36 Stremyanny Per., Moscow, 117997, 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. |
Dubodel N.P., Shashin D.L., Markova M.V.Correlation Between Visual and Instrumental Measurements of Tomato Puree
| P. 18-23 | Key words: Munsell atlas; visual color evaluation; measurement; instrumental color evaluation; spectrocolorimeter; tomato puree; color; L*, a*, b*. Abstract: The article describes a comparison analysis of two methods of tomato paste color measurement which are instrumental and visual ones. Instrumental method currently is the most commonly used and has high level of accuracy but its application requires special expensive equipment and strict maintenance procedures, which, in turn, requires a high level of staff qualifications. This generally constrains industrial application of the method vs also widely used and relatively simpler and less expensive in application method of visual color evaluation. However, to achieve the same level of accuracy of this visual method it requires selection of reasonable measurement conditions coupled with reliable color standards for comparison. The authors justified the choice of conditions of measurements and conducted analysis of a large number of color samples of tomato paste, produced in different geographical areas in different years (crops years 2012-2015). When carrying out the measurements all the samples were restored to the same level the content of dissolved solids. When conducting the instrumental analysis was used calibrated spectrocolorimeter ColorFlex (in geometric terms 45/0 and standard illuminator D65/10). For the visual assessment a hand-picked range of standards using chips from the Munsell book of color was selected. Then a detailed methodology for color analysis, which can easily be replicated in an industrial scale and conditions, was developed and validated. Carried out statistical analysis of the obtained data and based on the values of the correlation coefficients authors have proved the possibility of applying the method of visual color evaluation of tomato paste during routine analysis of production quality on a par with the instrumental one. Authors: Dubodel Nina Pavlovna, Doctor of Technical Science, Professor; Shashin Dmitriy Leonidovich All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., 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. Markova Maria Vladimirovna Multon, 1 Fruktovy proezd, Shelkovo, Moscow region, 141100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Pochitskaya I.M., Suboch V.P., Roslik V.L.Identification of Component Composition of Food Flavorings
| P. 24-28 | Key words: flavor; flavored drinks; odor; metod of gas chromatography - mass spectrometry; food flavors. Abstract: For quality control and foodstuffs authenticity, the most difficult task is identification of flavor adding due to their complicated structure. The aim of the work was to study the volatile compounds of food flavors for control their presence in food. The work was carried out at Republican Unitary Enterprise "Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus". Component compositions of food flavorings such as "apple", "pear", "lemon" and "tonic", flavorings soft drinks, lemon rind and juice were studied. Researches of component composition of flavorings were carried out by method of a gas chromatography with mass and selective detecting with use of the Agilent Technologies 6850 Series system. Separation was performed on a capillary column HP-5MS of length 30 m inside diameter 0.25 mm, stationary phase film thickness of 0.25 microns. Component identification was carried out by matching the experimental spectra with the spectrum of the connect-known in the NIST library. 27 main components, including 5 hydrocarbons, 6 aldehydes and 16 esters have been identified. Esters form the main group the flavoring compounds, they have been presented generally by air acetic (acetates), kapron (etilkapronat), hexenoic (etilgeksenoat), butyric (3 metilbutilbutirat), 2 decenoic (ethyl 2 decenoate, trans) and 2,4 dekadienovoy acid (ethyl-2,4 dekadienoat, ethyl-2,4 dekadienoat). The maximum number of the identified aldehydes were found in lemon flavor (more than 11?%) and "tonic" (3.6?%), contents of the identified aldehydes were small (0.11 and 0.77?% respectively) in "apple" and "pear" flavor. In "apple" flavor, the main component is hexyl acetate, and in lemon and tonic flavor is limonen. Lemon flavor, beverage with this flavor, and also the lemon peel and juice had similar component structure. Representation of volatility components as a chromatographic profile can be used in practice for confirmation of product authenticity. Authors: Pochitskaya Irina Mihailovna, Candidate of Agricultural Science; Suboch Victor Prokofyevich, Candidate of Chemical Science; Roslik Valentina Lolievna RUE "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus" 29 Kozlova St., Minsk, 220037, Belarus, 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. |
TECHNOLOGY
Barakova N.V., Goryachev K.A., Martynenko V.E. Selecting Mode of Obtaining of Clarified Barley Wort
| P. 30-33 | Key words: clarified wort; ethanol; enzymes; barley. Abstract: To improve the quality of ethyl alcohol alcoholic fermentation is proposed to conduct with the clarified grain wort. The technology of the clarified wort from the grain material provides a separation step hydrolysates into liquid and solid fractions. One method of separation is considered in conjunction with centrifugation enzyme preparations. The paper analyzes the influence of centrifugation parameters and enzyme preparations of different spectrum in the degree of separation of cereal hydrolysates. During the work for separation of cereal hydrolysates, it was established need for drugs as amylolytic enzyme, a cellulolytic action and containing the enzymes that significantly reduce the viscosity of the hydrolysates, which greatly affects the degree of separation into fractions of the hydrolysates. In was found that the most effective separation of the hydrolysates is necessary to screen enzyme preparations according to the producers of enzymes. When preparing cereal hydrolysates used enzyme preparations containing -amylase produced by Bacillus subtilis, B. licheniformis, B. stearothermophilus and xylanase produced by Penicillium funiculosum, Bacillus spp., Humicola spp. and Trichoderma longibrachiatum. The most effective separation of the hydrolysates was carried out in the application of -amylase produced by B. licheniformis and xylanase produced by Bacillus and Humicola spp. Maximum efficiency fractional separation barley hydrolysates as part of this experiment was made using enzyme preparations Termamyl Brew Q, containing -amylase, and Ceremix Plus, containing xylanase. Upon receipt of the clarified wort barley, for effective separation of the hydrolysate into liquid and solid fractions following centrifugation recommended mode: rotor-rotating speed - 6000 min-1, the centrifugation time 30 min. Authors: Barakova Nadezhda Vasilyevna, Candidate of Technical Science, Associate Professor; Goryachev Kirill Anatolyevach, Student; Martynenko Vladimir Evgenyevich, Student Sankt-Petersburgh National Research University ITMO. Institute of Refrigeration and Biotechnologies 9 Lomonosov St., St. Petersburg, 191002, 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. |
Oganesyantc L.A., Peschanskaya V.A., Krikunova L.N., Obodeeva O.N.Development of Technology of Alcoholic Beverages on the Basis of a Distillate of Artichoke. Part 1: The Step of Producing a Saccharified Wort
| P. 34-37 | Key words: dried Jerusalem artichoke; carbohydrate composition; enzymatic hydrolysis of inulin Abstract: The results of researches of the processes of obtaining a saccharified wort from dried Jerusalem artichoke have been presented in this work. The optimal ratio of the raw materials and water was proposed, allowing obtain the substrates of desired viscosity. Experiments were carried out in two ways for choosing the optimum ratio: A - the hydrolysis of polymers of the raw material by own enzymes of Jerusalem artichoke; Â - the hydrolysis by own enzymes of Jerusalem artichoke in combination with a microbial Exoinulinase (application rate - IN 7.5 units/g of inulin of the raw material). Hydraulic module (ratio) 1:4.5 was determined based on the determination of the concentration of the wort and the concentrations of the extract. It was established, that in a soluble state upon receipt of the saccharified wort for variant A in a soluble state passes of 67.2-68.8?% of dry substances, and under option B - from 69,4?% to 70.8?%. The influence of the dosage of enzyme preparation containing the highly active Exoinulinase, on the process of enzymatic hydrolysis of inulin of the raw material. The dynamics of changes of the concentration of wort and content of free reducing sugars, on the basis of which the optimal duration of treatment is 3 hours. It was shown, that the main reducing sugar in the original wort is fructose, the other sugar content ranges from 12?% to 45?% of its amount. In the process of obtaining the saccharified wort in the first place, increases the content of fructose, which is a consequence of the enzymatic hydrolysis of the inulin of raw material. For processing of dried Jerusalem artichoke on the stage of obtaining the saccharified wort, we recommend the following process parameters: hydro module 1:4.5; the duration of hydrolysis at a temperature of 50...55 °C - 2.5-3 hours; the application of rate of the hydrolyzes enzyme preparation (Exoinulinase - to 3.0-4.5 IN units/g of inulin of the raw material). Authors: Oganesyantc Lev Arsenovich, Doctor of Technical Science, Professor, Academitian of RAS; Peschanskaya Violetta Alexandrovna; Krikunova Lyudmila Nikolaevna, Doctor of Technical Science, Professor; Obodeeva Olga Nikolaevna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., 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. |
Turshatov M.V., Ledenyov V.P., Kononenko V.V., Krivchenko V.A., Solovyov A.O., Moiseeva N.D. Korzhenko L.G.Increasing the Ethanol Yield and Dry Stillage Quality in the Production of Bioethanol of Starch Milk
| P. 38-41 | Key words: bard; bioethanol; secondary raw materials (SRM); starch milk; feedstuff; bran; protein. Abstract: Currently, production of bioethanol is a topical and a priority objectivefor Russia. One of the main criteria for the bioethanol production is its low manufacturing cost. Analysis bioethanol cost structure shows that competitive prices can reach only the processing secondary raw materials (SRM) of complex processing grain products such as starch, gluten, glucose-fructose syrups, amino acids and other. The results of the study on processing into bioethanol and dry feedingstuffs starch milk and bran - the main SRM formed in the deep processing of raw grain. So the processing of the starch milk is observed excellent performance the mature mash on the unfermented carbohydrates and undissolved starch. However, the yield of alcohol in this case is just 65.5 dal per tonne of conditional starch, which is 0.8 dal below the standard. Perhaps this is due to spend more sugars on the growth of yeast biomass in conditions of deficiency of protein and amino acid nutrition. In this case the protein content in the vinasse below the requirements of existing standards. Moreover, in the produced vinasse practically no suspended matter, this greatly complicates its processing into dry products. During the processing of bran in bioethanol concentration of alcohol in mature mash is only 1.5 vol. %, which will lead to high maintenance and unacceptably in a resource-saving technology. The best results for alcohol yield (66.35 dal) were obtained by processing starch milk supplemented with 10?% bran. Characteristics vinasse obtained by processing in bioethanol such a mixture SRM indicates that it is on the parameters close to the grain. Analysis of the particulate composition demonstrates the effectiveness of the separation process in a centrifuge, and the filtrate obtained meets the requirements for the effective concentration at the vacuum evaporation installation. Protein content of the vinasse is well within the requirements of GOST 31809-2012 dry vinasse and was 21-22?%. Authors: Turshatov Mikhail Vladimirovich, Candidate of Technical Science; Ledenyov Vladimir Pavlovich, Candidate of Technical Science; Kononenko Valentin Vasilyevich, Candidate of Technical Science; Krivchenko Vera Alexandrovna, Candidate of Technical Science; Solovyov Alexandr Olegovich; Moiseeva Nadezhda Dmitrievna; Korzhenko Lyudmila Grigoryevna ARRIFB - branch "FRC of Nutrition and Biotechnology", 4b Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Polyakov V.A., Abramova I.M., Zenina G.P., Aristarhova T.Yu., Stekanova G.V.Ripple Effect on the Extraction Process in the Preparation of Fruit Drinks Fortified for Distillery
| P. 42-45 | Key words: cranberry; red ashberry; pulsation; the alcoholized fruit drinks; blackcurrant; extraction. Abstract: The article describes the characteristics and nature of pulsation method - a method of mass transfer processes intensification, which include the process of extracting soluble substances from plant material. The pulsating mixing based on the low-frequency vibrational pulse (0.5-5 Hz) supplied to the components from the generator, which is set out of the extractor. The article presents a schematic diagram of the pulse device used for fruit drinks production and it`s operating principle. The research of extractives recovery from raw fruit - cranberry, blackcurrant and red ash through the agency of water-alcohol mixtures with the various modes of pulsation - the frequency of 4-15 times/min, amplitude of 20-50 mm, a pressure of 0.05-0.3 MPa and pulsation intensity 80-750 mm/min was conducted. The best results for cranberry and black currant insistence in a pulsation intensity were obtained at 210-240 mm/min. In this case, the duration of infusion reduced to 24-40 h, instead of the 10 days by classical method of infusion and with the first drain 60-65?% extractives was removed. To accelerate the extraction process from dried ashberry the applying of preinfusion over 12-16 h is recomended, it reduces continuous pulsing time is to 18-24 h. Carrying out the extraction process in the pulsation intensity 450-500 mm/min the extraction of ashberry extractives on 18-20?% more than the during intensity of 210-240 mm/min, and the infusion time for each is reduced to 48-60 h instead that one by classical method of infusion - 14 days. By physic-chemical and organoleptic characteristics of spirited fruit drinks produced by pulsating manner corresponds with the requirements to fruit drinks obtained in the classical way of infusion. It has been shown that carrying out the extraction of raw fruit process using pulsation mixing reduces the time of infusion up to 2-3 days, intensify the process by 40-50?% and get high-quality semi-products for the distillery. Authors: Polyakov Victor Antonovich, Doctor of Technical Science, Professor, Academic of RAS; Abramova Irina Mihailovna, Doctor of Technical Science; Zenina Galina Petrovna, Candidate of Technical Science; Aristarhova Tatiana Yurjevna; Stekanova Galina Vladimirovna VNIIPBT - branch of FGBUN "FRC of nutrition and biotechnology" 4b Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW AND OTHER MATERIALS
Karpenko D.V., Pozdnjakova I.Je.Increase of Hop Extract by Means of Acoustic Treatment
| P. 46-49 | Key words: acoustic treatment of the hop preparation; hop preparations; extraction of components of hop. Abstract: Competitive ability of modern brew plant depends of several factors, which include usage efficiency of main and auxiliary raw materials, especially, with high level of prices. Because of this fact, it becomes more important to extract necessary essential elements out of granulated hop preparations and whole hops. Different methods can be used for solution of this problem. In this research, practicability and efficiency of acoustic treatment on the hop preparation by sound with frequency between 20-20,?000 Hz before it usage in brewing was researched. Treatment was carried out for 60 min at room temperature. It's results were estimated indirectly, by color grade of extract, amount of polyphenolic substances and dry matters, which were compared with the same parameters of control samples, which were obtained from the same hop preparation without acoustic treatment. As a result of the experiments series, it was found that acoustic treatment can increase and also decrease controlled parameters of extract, depending from frequency of sound. The best results were achieved with 16?000 Hz acoustic treatment of granulated hop preparations: amount of polyphenolic components increased more than on 20?% and its color grade more than on 5?%, in comparison with control experiment. These results were confirmed in additional series of the experiments. In this series, experiments were carried out with sound's frequency between 14,000-18,000 Hz. It was also determined, that usage of 16,000 Hz acoustic treatment increased amount of dre matters on 17?%. According to the authors opinion, the optimization of the hop preparation acoustic treatment will allow to increase its efficiency. Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Sciences, Associate Professor; Pozdnjakova Irina Jeduardovna, Student Moscow State University of Food Production 11 Volokolamscoe Shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
Vorobyova O. Samovar — a «hero» sculptures
Calendar of Exhibitions in the First Half-Year 2017
List of Articles Published in the Magazine “Beer and Beverages” in 2016