The existing malting barley varieties differ in their quality and technological characteristics depending on the peculiarities of cultivation, soil and climatic conditions. In the work, there were four varieties of malting barley: Beatrice, Vorsinsky, Grace and Margret. They were evaluated according to the physical and chemical indicators established by regulatory documents for this grain. It has been determined that Vorsinsky variety contains protein that is a technologically important component above the normalized value. This problem is solved during germination of the grain due to active influence of proteolytic enzymes of the grain on protein. In this connection, it is necessary to create conditions intensifying a technological process of malting, provoking strengthening of biochemical transformations. On this basis, the use of organic acids complex at the stage of barley soaking is justified, which should be applied to the last retted water in the amount of 10−9 mol/dm3 and barley should be kept with it for six hours. This speeds up physiological and biochemical transformations in the grain. The effectiveness of this treatment was confirmed by an example of increase in the enzymatic activity. The possibility of obtaining barley malt on the basis of the proposed varieties with high quality characteristics in accordance with the requirements of the malt standard is shown. The expediency of regulation of the chemical composition of barley malt of Vorsinsky variety by means of an organic stimulator is shown, which allows obtaining malt with indicators not inferior to those of other studied varieties. The use of an individual approach to certain barley varieties at the malting stage will expand the raw material base of the brewing industry and provide the industry with domestic malt.
Sudden geospatial phenomena, whether natural or technocratic, regional, or global, including pandemics, confront industrial enterprises, including those in the chemical and technological complexes, with a new kind of uncertainty, creating new risks when making operational and strategic management decisions. These risks often have devastating consequences for economic and social agents caught in these geodynamic phenomena. Amongst the many kinds of dangers, the most economically and socially destructive are changes in consumer demand as related to quantitative, qualitative, and temporal parameters. These shockwaves can have dire effects, including the non-functionality of existing logistical systems, unrestrained costs, a terrifying level of unemployment, etc. In these dramatic scenarios, sector management must develop new strategies to deal with changes in the national economy, ensuring their ability to overcome factors that may otherwise destroy the existing socioeconomic parameters. To minimize these negative phenomena, it is necessary to develop a geographic information system (GIS), the elements of which entail dynamic information about all emerging risks, including the ability to ensure complete safety for all personnel, partners and suppliers, relations with government bodies and the public, and optimal use of financial resources. To build such an anti-crisis system, it is advisable to offer a scientific response to these challenges and many other problems associated with the operation of enterprises in such emergencies.
One of the forms of agribusiness development is the use of local raw materials. Swede is an unconventional raw material resource that has a number of valuable nutrients. The paper shows the possibility of using swede, growing in the Novosibirsk region, in the production of purees and soft drinks for the first time. In solving the tasks assigned, generally accepted research methods were used. As a basis, it is proposed to produce root vegetable purees, which consist of the following main stages: preparation of ingredients (washing, inspection, blanching, cleaning, washing, grinding), processing in an apparatus under the influence of an acoustic field, packing, cooling, storage. Based on organoleptic studies, a soft drink formulation has been developed, consisting of rutabaga, 20% sugar syrup, low esterified pectin and citric acid. Studies of the quality characteristics allowed us to establish the shelf life of the drink within 9 months from the date of production. Regulated requirements for organoleptic and physico-chemical parameters, food and energy values have been established for the developed products.
The most popular vegetable materials with a high protein content are legumes; wheat is of special importance among cereals. Their use in beverage production will make it possible to obtain products with increased nutritional values due to a higher content of protein and amino acids. The use of legumes without special treatment can adversely affect the quality of drinks. The article describes the possibility of producing fermented drinks based on soybean and wheat malts that have been malted using organic acids. This made it possible to obtain malt with higher extractivity, fermentation, and a high content of amino acids. A technology has been developed for fermented drinks based on a mixture of soybean and wheat malts. At the mashing stage, it is recommended to increase the duration of the protein pause up to 50 minutes for deeper proteolysis; dry baker's yeast "Saf-instant" is proposed for fermentation. It has been experimentally confirmed that the use of this raw material can increase the yield of amino acids in malt wort by 20-25%, and water-soluble protein by 50-150%. Ready-made fermented drinks comply with the standard requirements for fermented drinks in terms of quality, and contain malic, citric, succinic, lactic acids, essential and essential amino acids in higher concentrations compared to grain kvass. The mass fraction of water-soluble protein is 17.1-28.9 mg / 100 cm3, the total content of essential amino acids is 15.37-20.23 mg / 100 cm3 (depending on the recipe and soy malt content), which is 2.5-4.2 times more in protein and 1.4 -1.8 times more in amino acids compared to grain kvass
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.