Increased man-caused impact, imbalance in diets lead to diseases, premature aging and life shortening. To overcome this imbalance, there is an active search for raw materials containing the physiologically functional ingredients necessary for human health or the raw materials containing biologically active substances, vitamins, mineral substances. To enrich traditional recipes with these components and to give functional purpose to products of mass demand, it is advisable to include, oat meal (talcan) and pea meal into the bee-keeping products composition which have a high biological value. Standard methods for analyzing the quality of raw materials and confectionery were used for the study, as well as modern instrumental methods for analysis, such as high performance liquid chromatography and atomic absorption spectrophotometry. The physical and chemical and quality parameters of talcan, pollen pellet, honey and pea meal (by-product of pea processing) have been studied as well as formulas of confectionery products with the indicated components have been developed. The national confectionery dish chak-chak, which recipe included talcan, pollen pellet and honey, contained an increased amount of vitamins and minerals in comparison with the control sample. It has been experimentally proved that the inclusion of these components into the formula allowed obtaining a product with a high nutrient content. It was also found that with the inclusion of pollen pellet into the marshmallow recipe, the amount of vitamins and minerals in the developed product increases. The analysis of the results showed that the enrichment of sugar cookies with pea forage leads to an increase in the content of protein, carotenoids and vitamins. It is established that in comparison with the control sample the content of mineral substances increased.
Background. There is much promise in technologies which may speed up time-consuming processes such as preparing seed yeast, primary fermentation and improving beer quality in the brewing industry. This study focuses on the activating and disintegrative effect of ultrasound with a 44 kHz frequency and a 1.0 W/cm 2 intensity on brewer's yeast. Materials and methods. This study established that ten-minute ultrasonic treatment of yeast is sufficient to reach the stimulating effect. Further ultrasonic treatment is irrelevant since the percentage of dead cells in the yeast suspension exceeds the permissible levels (more than 10%). The experiment showed that two-minute ultrasonic treatment improved the physiological activity of seed yeast and shortened the time for producing seed yeast by 12 hours. Ultrasonic disintegration allowed a yeast extract to be obtained from the brewer's spent yeast. Ultrasound was applied to the yeast suspension for 19 minutes. Results. The obtained yeast extract was used for additional nutrition in preparing seed yeast. It was found that the added yeast extract (2% of the total volume) shortened the time for preparing seed yeast by 6 hours due to the improved physiological state of the yeast. At the final stage, two-minute ultrasonic treatment and yeast extract (2% of the total volume) were used to activate the seed yeast. Conclusion.The seed yeast activation shortened the time for preparing seed yeast by 18 hours, and for the primary fermentation by 24 hours, while also improving the quality of the beer.
Background. There is much promise in technologies which may speed up time-consuming processes such as preparing seed yeast, primary fermentation and improving beer quality in the brewing industry. This study focuses on the activating and disintegrative effect of ultrasound with a 44 kHz frequency and a 1.0 W/cm 2 intensity on brewer's yeast. Materials and methods. This study established that ten-minute ultrasonic treatment of yeast is sufficient to reach the stimulating effect. Further ultrasonic treatment is irrelevant since the percentage of dead cells in the yeast suspension exceeds the permissible levels (more than 10%). The experiment showed that two-minute ultrasonic treatment improved the physiological activity of seed yeast and shortened the time for producing seed yeast by 12 hours. Ultrasonic disintegration allowed a yeast extract to be obtained from the brewer's spent yeast. Ultrasound was applied to the yeast suspension for 19 minutes. Results. The obtained yeast extract was used for additional nutrition in preparing seed yeast. It was found that the added yeast extract (2% of the total volume) shortened the time for preparing seed yeast by 6 hours due to the improved physiological state of the yeast. At the final stage, two-minute ultrasonic treatment and yeast extract (2% of the total volume) were used to activate the seed yeast. Conclusion.The seed yeast activation shortened the time for preparing seed yeast by 18 hours, and for the primary fermentation by 24 hours, while also improving the quality of the beer.
An important task of beer production is to increase the physiological activity of yeast to intensify the fermentation process. Dry top-fermented brewer's yeast Saccharomyces cerevisiae, Fermentis, Safale T-58, France were selected for the investigation. The method of activation of brewer's yeast by ultrasound with a vibration frequency of 44 kHz was studied in the work. Ultrasonic technologies can dramatically intensify the process and improve the finished products quality. The studies were carried out in the laboratory of the Bashkir State Agrarian University on the ultrasonic processing device VGT-800. A yeast suspension was prepared for the study. It was placed in the ultrasonic device and subjected to ultrasonic treatment at a vibration frequency of 44 kHz. During exposure, the temperature was measured every minute from 1 to 20, and 25, 30, 35 min, and the yeast cells survival by the dead cells percentage was studied. It was found out that under the influence of ultrasound, heating of the medium at 1 ° C for 1 min takes place, and the medium reaches the temperature of 57 ° C by the 40th min of treatment. The percentage of dead cells in the treated medium was also studied. At the same time, a pure culture was selected from each sample by plating on wort agar for further research on the safety of acquired properties. Ultrasound-treated yeast served as inoculum at the fermentation stage of beer wort. Fermentation was carried out at a temperature of 22 ° C. Morphological characteristics of yeast were monitored during fermentation: the total number of cells, the number of budding cells, cells with glycogen. When fermenting beer wort, the fermentation activity increased by 36% in experiment 2 during the treatment of sowing yeast with ultrasound for 2 min. The remaining samples differed slightly from the control during the first 72 hours of fermentation and lost their fermentation activity after 80 hours of fermentation. The physicochemical parameters of the finished beer samples were studied on the "Kolos-2" device.
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