scholarly journals Dynamics of changes of physical and chemical indicators of the wort at alcohol production and stages of mechanical and enzymatic treatment at increase of grain concentration.

2019 ◽  
Vol 57 (2) ◽  
pp. 238-251
Author(s):  
A. A. Pushkar ◽  
D. V. Khlimankov ◽  
V. I. Solovei ◽  
Yu. S. Pusovskaya
Keyword(s):  
Raw Materials ◽  
Enzymatic Treatment ◽  
Yeast Cells ◽  
Research Quality ◽  
Ethanol Metabolism ◽  
Mobile Environment ◽  
Alcohol Production ◽  
Chemical Indicators ◽  
Efficient Processing ◽  
Physical And Chemical

The article presents the results of studies on the dynamics of changes in the physicochemical parameters of wort at the stages of mechano-enzymatic treatment with increasing concentration of grain mixtures. The influence of physicochemical indices of wort on the stages of mechano-enzymatic treatment with an increase in the concentration of grain mixtures is established. Increasing the concentration of rye mixtures significantly worsens the conditions of enzymatic degradation of starch-containing raw materials in the process of mechanical and enzymatic processing. It has been established that rye processing at wort concentrations of more than 22.5 % is possible only in a mixture with triticale, which will contribute to a decrease in the yield strength of grain mixtures and wort both at the stage of mechanical and enzymatic processing and at the stage of fermentation. At the same time, the key element in the possibility of efficient processing of highly concentrated wort with a concentration of 23.5–26.9 %, both in the case of rye processing and triticale processing, is the need to develop technological methods to reduce the viscosity of the wort entering the fermentation. Combined use enzyme preparation, hydrolyzing non-starch polysaccharides, at the stages of batch preparation and saccharification showed a high perspective of this technological method, since wola get more mobile environment, entering the fermentation, providing further reduce the viscosity of the wort during fermentation.Acknowledgments. The work was carried out within the framework of the state program of scientific research “Quality and efficiency of agro-industrial production”, sub-programme “food security”, task 3.5. “Study of the biosynthesis of ethanol metabolism by directional yeast cells and processes for the production of aged spirits based on grain distillates” (Republican budget). 

scholarly journals Dry functional blend with fruit-berry powders for yeast dough

2019 ◽  
Vol 81 (2) ◽  
pp. 177-183
Author(s):  
A. V. Moshkin ◽  
A. T. Vasyukova ◽  
A. E. Alexeyev
Keyword(s):  
Raw Materials ◽  
Long Term Storage ◽  
Chemical Indicators ◽  
Toxicological Studies ◽  
The Russian Federation ◽  
Milk Mixture ◽  
Physical And Chemical ◽  
Term Storage ◽  
High Calorie

The basic information about functional mixtures is outlined, options for compositions and recommendations for use in baking in mass production are proposed. The characteristic of microbiological, physical and chemical indicators is given, and the results of toxicological studies of dry functional mixtures with fruit and berry powders are given. High-calorie, medium-calorie, and low-calorie composite mixtures have been developed for the centralized production of yeast dough. Dry functional mixtures can be produced according to regulatory documents: TU 9161-004-51926638-11 and TI to TU 9161-004-51926638-11. A patent of the Russian Federation No. 2602629 was obtained for dry functional mixtures with fruit and berry powders. The technological scheme for obtaining a dry functional mixture consists of the following operations: sifting, dosing of prescription components in predetermined proportions: dry egg-milk mixture in the amount of 56.2-61.6% sugar – 20.0-24.3% and salt – 14.1-17.2%. Xanthan (1.06-2.43%) or guar (4.25-5.30%) and fruit and berry powders (1.0-1.5%) are introduced as additional raw materials. Then mixing is carried out, preparation for implementation. The resulting mixture is portioned and packaged in paper bags. Fruit and berry powders were prepared from rose hips, aronia, nettle, bananas, apples and carrots. According to microbiological studies, the degree of contamination during storage during the year corresponds to SanPiN 2.3.2.1078-01, which makes it possible to produce dry functional mixtures with fruit and berry powders for long-term storage. They can be stored in a dry, well-ventilated room in compliance with sanitary rules, with a relative humidity of 65-70% and a temperature of 18-20 °C from 0 to 12 months. It was found that during storage for 12 months. in hermetically sealed paper bags, no powder quality changes were observed. Bakery products made using these mixtures can be recommended for medical, preventive and gerontological nutrition.

scholarly journals Innovative Technology and Food Safety of Fruit Biopowders

2019 ◽  
Author(s):  
P R Tagirova ◽  
M S Khasikhanov ◽  
G I Kasianov ◽  
S S Saidulaev ◽  
L M Masaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Microwave Drying ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
Physical And Chemical

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

scholarly journals Innovative Production Technology of Drinks from Grape Cryopowders

2019 ◽  
Author(s):  
Z A Yaralieva ◽  
G I Kasyanov ◽  
P R Tagirova ◽  
L N Shubina ◽  
S A Ilyasova ◽  
...  
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Raw Material ◽  
Microwave Drying ◽  
Mountain Valley ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
The Republic ◽  
Physical And Chemical

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there.

scholarly journals Сравнительная оценка желейно-фруктовых мармеладов со стевиозидом для диетического питания с использованием различных желирующих агентов

2019 ◽  
pp. 51-55
Author(s):  
L.E. Melnikova ◽  
E.A. Gornich
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Sugar Content ◽  
Weight Ratio ◽  
Technical Documentation ◽  
Mineral Salts ◽  
Gelling Agents ◽  
Normal Limits ◽  
Chemical Indicators ◽  
Physical And Chemical

Мармелад обладает высокими вкусовыми и диетическими свойствами. Исходным сырьём для мармелада являются ягоды, фрукты и овощи, которые содержат органические кислоты, витамины, минеральные соли и сахара. Рецептура может меняться в зависимости от требований, предъявляемых к готовому продукту, в т.ч. можно снизить содержание сахара или заменить его на подсластитель. Разработана технология желейнофруктового мармелада со стевиозидом. Для достижения этой цели была проведена пробная выработка двух видов мармелада с фруктовоягодным наполнителем клубникой, с применением различных желирующих агентов агарагара и пектина, вместо сахара использовали стевиозид. Образцы прошли проверку органолептических и физикохимических показателей. Консистенция обоих мармеладов была однородная запах чистый вкус клубничный цвет светлокремовый. Образец с агарагаром получился более нежным, с ярко выраженным вкусом и цветом, правильной формы с незначительными деформациями. Кислотность его соответствовала требованиям нормативнотехнической документации. Кислотность и влажность выработанного в ходе эксперимента клубничного мармелада на пектине оказалась ниже нормы. Влажность мармелада на агарагаре превысила норму, для решения выявленной проблемы необходимо увеличить долю агарагара, либо подобрать более качественный аналог других производителей. Массовая доля сухих веществ в обоих образцах находится в пределах нормы. Проведённая выработка образцов клубничного мармелада с использованием агарагара и пектина в лабораторных условиях показала, что использование в технологии мармелада с фруктовоягодным наполнителем в качестве загустителя наиболее целесообразно использовать агарагар.Marmalade has high taste and dietary properties. The raw materials for marmalade are berries, fruits and vegetables which contain organic acids, vitamins, mineral salts and sugars. The recipe may vary depending on the requirements for the finished product including you can lower the sugar content or replace it with a sweeting agent. The technology of jellyfruit marmalade with stevioside has been developed. To achieve this goal two types of marmalade with fruit and berry preparation strawberries were tested using various gelling agents agaragar and pectin, stevioside was used instead of sugar. Samples were tested in organoleptic and physical and chemical indicators. The texture of both marmalades was uniform, the smell is clean, flavor is strawberry, color is light cream. The sample with agar agar turned out to be more delicate with a complete flavor and color, the correct shape with slight deformations. Its acidity satisfied the requirements of normative and technical documentation. The acidity and humidity of strawberry marmalade produced during the experiment on pectin was below normal. The humidity of marmalade on agar agar exceeded the norm to solve the identified problem it is necessary to increase the share of agar agar or to choose a better analogue of other manufacturers. Dry solids weight ratio in both samples is within normal limits. The manufacture of samples of strawberry marmalade with the use of agar agar and pectin in laboratory conditions showed that the use of agar agar as the thickener in technology of marmalade with fruit and berry preparation is most appropriate.

scholarly journals RESEARCH OF TO ULTRATHIN STRUCTURE OF CAGES OF DIFFERENT RACES OF SPIRIT YEASTS IN DEPENDENCE ON CONCENTRATION OF DRY SUBSTANCES OF WAS

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
S. Kovalchuk ◽  
T. Mudrak ◽  
A. Kuts ◽  
V. Dotsenko
Keyword(s):  
Energy Saving ◽  
Dry Matter ◽  
Raw Materials ◽  
Physiological State ◽  
Yeast Cells ◽  
High Concentration ◽  
Alcohol Production ◽  
Cytological Features ◽  
The Cost ◽  
Favorable Conditions

One of the directions of introduction of resource- and energy-saving technology of alcohol brews into alcohol production is the use of highly concentrated wort from grain raw materials. The use of highly productive strains of alcoholic yeast is the basis of resource- and energy-saving technologies, a way to reduce the cost of ethyl alcohol and increase the profitability of its production. To develop the technology of highly concentrated mash from grain raw materials, it is necessary to select and select the appropriate breeds of yeast and study their morphological and physiological properties. Diagnosis of the physiological state of microorganisms. The influence of wort dry matter concentration on morphological and cytological features of the structure of yeast cells of alcoholic breeds of yeast S. cerevisiae DO–16, DO–11, K–81, XII in the conditions of cultivation on media from starch-containing raw materials was studied. The concentration of dry matter of the wort is 20 and 28%. It was found that the selected race of yeast S. cerevisiae DO–16 synthesizes the largest number of yeast cells at a concentration of 28%. Osmophilic races of S. cerevisiae DO–16 and DO–11 had smaller cell sizes and areas in comparison with thermotolerant and mesophilic races of S. cerevisiae K–81 and XII at a wort concentration of 28.0%. During fermentation, these indicators characterize the increase in the working surface of the yeast in the fermented medium, it allows to accelerate the fermentation process and ensure microbiological purity of the environment, which is especially important for highly concentrated wort. On the basis of morphological and cytological studies of the yeast race S. cerevisiae DO–16, its advantages over the races DO –11, K–81, XII for fermentation of high-concentration wort have been proved. Based on studies of the intracellular structure of the yeast S. cerevisiae DO–16, DO–11, K–81, XII, the relationship between the formation of glycogen in yeast cells and the concentration of DM wort was established. When culturing industrial yeast at a DM concentration of 28%, the glycogen content in the cells of S. cerevisiae DO–16 was significantly higher compared to the studied races, which indicates favorable conditions of the culture medium for this race.  

Closed-Loop Bioconversion of Plant Material into Ethanol and Feed

2021 ◽  
Vol 37 (4) ◽  
pp. 106-111
Author(s):  
М.V. Turshatov ◽  
V.А. Krivchenko ◽  
А.О. Solovyev ◽  
V.D. Nikitenko
Keyword(s):  
Closed Loop ◽  
Negative Impact ◽  
Raw Materials ◽  
Research Work ◽  
Partial Replacement ◽  
Production Cycle ◽  
Main Process ◽  
Alcohol Production ◽  
Harmful Emissions ◽  
Efficient Processing

At present, the production of ethyl alcohol in accordance with the current legislation is possible only on condition of complete processing or disposal of waste from the main process. The article discusses the possibility of partial replacement of industrial water at the stage of the mixture preparation with stillage filtrate and its condensate resulting from the evaporation in a vacuum unit. The data obtained showed that partial replacement of process water with the indicated substances does not lead to a decrease in the quality of the target product, while complete fermentation of raw materials occurs with the formation of alcohol in an amount exceeding the established rate. The closed production cycle reduces the negative impact of distilleries on the environment by reducing harmful emissions and ensuring the more complete and efficient processing of raw materials. In addition, this approach makes it possible to reduce the costs of production and the final product. Key words: complex processing of raw materials, waste, closed-loop process, grain stillage, feedstuffs, sour condensate, alcohol production Funding - Research work on the preparation of the manuscript was carried out at the expense of subsidy for the implementation of state assignment no. 0529-2019-0066.

scholarly journals PREPARATION OF THE CORE OF WALNUT FOR USE IN THE COMPOSITION OF SOFT DRINKS

2017 ◽  
Vol 11 (3) ◽  
Author(s):  
A. Dyakonova ◽  
V. Stepanova ◽  
E. Shtepa
Keyword(s):  
Fatty Acids ◽  
Thermal Processing ◽  
Raw Materials ◽  
Phosphorus Release ◽  
Soft Drinks ◽  
Technological Parameters ◽  
Literary Source ◽  
Chemical Indicators ◽  
Physical And Chemical ◽  
Selection Of

In work it is considered conditions of preparation of a core of the Walnut for the following use as a prescription component of soft drinks of improvement. It is provided the analysis of patent and literary source in which are explained the existing productions technology of soft drinks on the basis of nut raw materials. It is considered influence on fatty acids compound of nucleus of Walnut by high temperatures, frying at 200 °C, damp-thermal treatment, by soaking in water and boiling during 60 seconds. It is scientifically argues  that the most optimum method of preparation of a core of the Walnut which allows to inactivate an undesirable microflora and to raise physical and chemical indicators of nut is the method of damp-thermal processing of raw materials. It is designated influence of the long-lived soaking on durability of a core of nut and content of the free phosphorus in its structure which characterizes amount of phytin substances in raw materials. It is proved that the long-lived soaking destroys complexes of phytin acid with phosphorus release. After 10 clocks of soaking, the amount of the free phosphorus in the studied exemplars of the Walnut increases to 55 %. It is established technological parameters of preparation of nut extract by selection of its optimum hydro module. It is developed nut drink with the balanced composition of fatty acids. It was investigated chemical composition of nut drink which is characterized by content of 40 % of fats, 18 % ‒ proteins and near 37 % of carbohydrates. It is analyzed possible influence of nut drink on the needs of a human body for biologically valuable substances, and established that the developed drink satisfies the need of an organism for essence of fatty acids more than for 30 %. It is carried out the production approbation of the developed product that confirms practicality of the designed technology and high organoleptic rates of nut drink.

scholarly journals New production technology for healthy nutrition using local raw materials

2020 ◽  
Vol 27 ◽  
pp. 00059
Author(s):  
Antonina A. Ryadinskaya ◽  
Natalya B. Ordina ◽  
Ivan A. Koshchaev ◽  
Kristina V. Mezinova ◽  
Daria A. Zakharova
Keyword(s):  
Raw Materials ◽  
Microbiological Analysis ◽  
New Production ◽  
Plant Materials ◽  
Healthy Nutrition ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
Chemical Studies ◽  
Efficient Processing ◽  
Physical And Chemical

The article deals with the issue of efficient processing of local plant materials. The possibility of using the pulp of Michurinskaya pumpkin grown in Belgorod region for producing candied fruit is discussed. The product is characterized by high organoleptic characteristics. Results of the physical and chemical studies and microbiological analysis are consistent with the standardized indicators. The functional properties of the candied fruit were identified and described.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

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