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.
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
Текст научной статьи Using of nontraditional raw materials in beer production
МРНТИ 65.43.31
Nowadays the brewing industry of Kazakhstan is one of the dynamically developing markets of the raw materials industry of the republic. It is modern and innovative.
Currently, there is an increase in the production of low-alcohol and non-alcoholic beverages, which prompts manufacturers to increase their production volumes. Amongst the most popular in Europe are low-alcohol beverages such as Belgian "Lambic" and "Liefmans Kriek" and mixed beer-based beverages, such as English special beer "Lager and Lime", German beer cocktail "Radler", Dutch apple beer "Bavaria”, fruit lambic, kriek, gueuze, faro, rouge [1,2]. According to the classification established, beer-based mixed beverages – beer mixes or special beers are beverages consisting of beer and any soft drink, such as soda or juice. Flavored beer is also classified as a beer mix [3,4,5].
The production of such beverages is still a very new segment of the beverage market and is increasingly popular amongst consumers. Therefore, the development of a special beer technology using various juices, which will contribute to the expansion of the range of mixed beverages is an urgent task [6].
In order to maintain their brands’ position on the market, manufacturers strive for mastering new marketing and creative ways, including by adding special types of beer, such as beer mixes, into their assortment [7,8].
Beer mix is a newly developing market segment in many countries [9]; they correspond to the tendency to reduce the alcohol content in modern beverages, and the refreshing and flavor properties of beer are common knowledge. The emergence of a new innovative product causes a stir on Kazakhstan’s market while opening a new niche.
Due to the purpose represented above, the study of the possibility of the application of fermented fruit bases in the production of special beer is the purpose of the presented research.
To achieve this goal following tasks have been defined. 1. To select possible ways of introducing ready fruit juices into the young beer during production. 2. Analyse the organoleptic and physicochemical quality parameters according to the developed production regimes of the ready beverages.
These results will expand the range of products produced by breweries and increase the demand for craft brewing.
Materials and Research Methods
To develop a special beer technology, the following materials were used: light barley malt as per the State Standard 29294-2014, granulated hops as per the State Standard 32912-2014 [19-20], the α-acid content of 3%, the moisture content of 8%, apple and grape juice concentrated according to the manufacturer’s specifications. For producing grape juice, the red grape variety Cabernet Sauvignon was used, for producing apple juice – Aport. Apple and grape juices were prepared by adding an appropriate amount of water.
Production of special beer on the basis of semi-finished fruit and berry products was carried out in the educational and scientific center "Fermentation Products Manufacturing Technology" of the Almaty Technological University at the 50 L4 mini-brewery, which allows producing up to 50 liters of beer in each cylindrical conical tank.
Main quality indicators were determined in accordance with the State Standard 317112012 Beer, General specifications, as well as the methods given in the literature [21,22].
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