Using of nontraditional raw materials in beer production

Using of nontraditional raw materials in beer production

Автор: Kerimbayeva A. A., Akhmetzhanova A. A., Iztayev A. I., Baigaziyeva G. I., Kekibaeva A. A.

Журнал: Вестник Алматинского технологического университета @vestnik-atu

Рубрика: Технология пищевой и перерабатывающей промышленности

Статья в выпуске: 1 (139), 2023 года.

Бесплатный доступ

Given the highly competitive environment of brewing industry today, businesses need to constantly develop new products of high quality and nutritional value that meet consumer and sanitary requirements. Therefore, the production of beer-based mixed beverages using nontraditional raw plant materials is gaining popularity. It is quite possible to produce these types of beverages at brewing facilities of Almaty and the Almaty region since it presents a favorable climate to develop agricultural businesses producing fruits and berries and has a large potential for using wild crops. Using of these plants will keep the enterprise economically viable by expanding the assortment of products and increasing the share of low-alcohol beverages in total production. In this study, the purpose is to select the optimum method for the production of special beer based on apple and grape juice. The choice of these particular types of raw plant materials was due to their wide availability and suitability for juice processing. The methods of introducing juice into young beer after the post-fermentation stage, as well as the introduction of fermented juice into young beer, were applied in the production of a mixed beverage. The organoleptic, physicochemical properties of the finished beer made using two methods have been studied. As a result, the optimal beer to juice ratio of 70:30 was selected according to the first method. This method resulted in the most balanced combination in terms of organoleptic characteristics, but colloidal instability was observed. For the second method of special beer production, the Oettinger Pils yeast race was used for fermentation of the juice base that was introduced into young beer after the post-fermentation stage. The resulting beverage at the 50:50 ratio of beer to juice was highly stable and had the highest organoleptic and physicochemical qualities.

Еще

Special beer, beer mixes, fruit and berry juice, fermentation, production

Короткий адрес: https://sciup.org/140297812

IDR: 140297812   |   DOI: 10.48184/2304-568X-2023-1-12-18

Список литературы Using of nontraditional raw materials in beer production

  • Kobelev V.K.(2003) Razrabotka spetsi-al'noy tekhnologii piva s ispol'zovaniyem frukto-vykh sokov[Development of special beer techno-logy using fruit juices]: dis... Ph.D. 05.18.07 / Moscow State University of Food Production.-M.: 2003.- 132 р.
  • Bauer D.A., Gorlova V.V.(2019). Proizvodstvo piva s ispol'zovaniyem plodovoyagod-nogo syr'ya Samarskoy oblasti[Production of beer using fruit and berry raw materials from the Sama-ra region]//Tools for the effective development of modern science. - РP. 59-61.
  • Kiselev I.V., Bespalova O.V., Lodygin A.D., Rudnev Yu.V.(2011) Innovatsionnaya tekh-nologiya nizkokaloriynogo svetlogo piva s ispol'zovaniyem ovsa i tsikoriya[Innovative technology of low-calorie light beer using oats and chicory] // Beer and drinks.-no. 6. – P.Р.22-27.
  • Chusova A.E., Yuritsyn I.A. (2013). Razrabotka spetsial'nogo piva s ispol'zovaniyem yablochnogo soka [Development of a special beer using apple juice] // Agricultural sciences and agroindustrial complex at the turn of the century.- №. 1. – PP.52-56.
  • Mirella Nardini, Ivana Garaguso (2020). Characterization of bioactive compounds and antioxidant activity of fruit beers// Food Chemistry, Vol. 305.- PP. 245-253. https://doi.org/10.1016/j.foodchem.2019.125437
  • Joanna Kawa-Rygielska, Kinga Ada-menko. (2019) Physicochemical and antioxidative properties of Cornelian cherry beer// Food Chemistry, Vol. 281.- P. 147-153.
  • Gagiyeva L.CH., Tsugkiyev B.G., Dzantiyeva L.B. (2011). Tekhnologicheskiye aspekty ispol'zovaniya rastitel'nogo syr'ya v kachestve aktivatorov protsessov peregona [Technological aspects of the use of vegetable raw materials as activators of haul processes] // Beer and drinks. - no 6. - P. 28.
  • Faradzheva E.D. et al. (2011). Development of a beer-type beverage using unconventional raw materials//Beer and Beverages. – no 6. – P.P. 157-166.
  • Karpenko D.V., Lipatova M.A. (2020). Podkhody k rasshireniyu assortimenta slaboalkogol'nykh napitkov na zernovoy osnove [Approaches to expanding the range of grain-based low-alcohol drinks] // Colloquium-journal. - Golopristan regional employment center. – no. 12 (64). – P.P. 88-97.
  • Ivanchenko O.B., Danina M.M. (2018). Ispol'zovaniye lekarstvennykh trav v tekhnologii temnykh eley [The use of medicinal herbs in the technology of dark ales ] // Bulletin of the IAC. - no 1.- PP. 66-78.
  • Kozlov N.Ye., Gavrilov S.V. (2020). Al'ternativnoye rastitel'noye syr'ye v proizvodstve piva [Alternative vegetable raw materials in the production of beer]// All-Russian scientific and technical conference with international participation "Equipment for food production in the XXI century." - P. 100.
  • Arkayev B.A. (2016). Ispol'zovaniye yakona i shalfeya v proizvodstve piva // Bulletin of scientific works of young scientists, graduate students and undergraduates of the Gorsky State Agrarian University.-P.P. 132-134.
  • Dunayev A.N. (2013). Obosnovaniye i razrabotka tekhnologii napitka na osnove pivnogo susla s dobavleniyem khvoynogo ekstrakta. [Substantiation and development of technology for a drink based on beer wort with the addition of coniferous extract].// Technique and technology of food production.-N 1.- PP. 3-7.
  • Kretova YU.I. (2017). Perspektivy ispol'- zovaniya netraditsionnogo syr'ya v tekhnologii pivovareniya: otechestvennyy i zarubezhnyy opyt [Prospects for the use of non-traditional raw materials in brewing technology: domestic and foreign experience] // Bulletin of SUSU. Series "Food Biotechnology", № 4. – P.Р. 12-18 .
  • Gernet M.V., Gribkova I.N. (2020). Vliyaniye soyedineniy khmelya i khmelevykh produktov na organolepticheskiy profil' gotovogo piva [Influence of hop compounds and hop products on the organoleptic profile of finished beer]// XXI century: results of the past and problems of the present plus. - Vol. 9. - no. 1. – P.P. 93-99.
  • Smol' YU.V., Velichko N.A. (2019). Retseptura spetsial'nogo piva s sokom yagod yezheviki I kostochki kostochki [Recipe for a special beer with blackberry juice and pits] // Science and education: experience, problems, development prospects. -P.P. 150-152.
  • Nesterenko Ye.A., Meledina T.V. (2010). Povysheniye antioksidantnoy aktivnosti piva pri upotreblenii zelenogo Chaya [Increased antioxidant activity of beer when drinking green tea] // Beer and drinks, No. 6.- P.P. 36-42.
  • Omel'chuk S. i dr. (2013). Razrabotka tekhnologii spetsial'nogo piva s ispol'zovaniyem ekstrakta gretskogo orekha [Development of technology for special beer using walnut extract]// Preservative Science, Engineering and Technology, vol.X. – P. 354−356.
  • State standard 29294-2014 (2016). Malt malt. Specifications. M.: Standartinform, - 26p.
  • State standard 32912-2014 (2016). Hop products. General technical conditions. M.: Standartinform, - 16р.
  • State standard 31711-2012 (2019). Beer. General specifications. Moscow: Standar-tinform, -12 p.
  • Baygaziyeva G.I., Uvakasova G.T., Kekibayeva A.K., Barmakov A.S. (2019). Me-tody analiza piva i bezalkogol'nykh napitkov [Methods for the analysis of beer and soft drinks]: Textbook-Nur-Sultan: Non-profit joint-stock company "Kasipkor Holding". - 120p.
Еще
Статья научная
SciUp 2024 © 2024 ©