The Elaboration of the Technology of Polymalt Beverages Recommended to the Population of Kemerovo Region Under the Conditions of Negative Ecological Environment

Kiseleva, Tatyana; Miller, Yu Yu; Golub, Olga; Bakaytis, Valentina; Grebennikova, Y. V.

doi:10.1088/1755-1315/224/1/012002

Cited by 2 publications

(1 citation statement)

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“…According to the data in Table 1, the amino acids that are more involved in the Maillard reactions are arranged in the following order: tyrosine, methionine, arginine, lysine, phenylalanine, valine, cysteine, histidine, alanine and aspartic acid. It is known [9] that as the molecular weight of an amino acid increased, the formation of complex compounds with sugars became more difficult. Other amino acids decreased insignificantly (to 11-15%).…”

Section: Amino Acids In Oat Malt At the Main Stages Of Bio-conversionmentioning

confidence: 99%

Bio-processing of oats to make malt

Chusova

Zelenkova²,

Novikova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The paper presents basic parameters for the malting process including germination, fermentation and drying. The ‘Kozyr’ oats were malted using a Ceremix 6 XMG enzyme preparation. Protein blends in oats during germination were investigated to show that total concentrations of albumins and globulins in oats increased from 32.3% to 55.0%, while concentrations of prolamins and glutelins decreased by 18.57% as compared to feed grains. The varying amino acids in oat malt were traced throughout the entire malting process. Amino acids in oat malt, which are more involved in the Maillard reactions, are listed in the following order: tyrosine, methionine, arginine, lysine, phenylalanine, valine, cysteine, histidine, alanine and aspartic acid. The varying carbohydrate blends in the malt when dried were studied. Oat malt starch was found to react with water in the first nine hours of fermentation, ending up with a large amount of free sugars to be formed.

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Section: Amino Acids In Oat Malt At the Main Stages Of Bio-conversionmentioning

confidence: 99%

Bio-processing of oats to make malt

Chusova

Zelenkova²,

Novikova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Dry Baking Yeast Use in the Fermented Grain Drinks Production

Miller,

Pomozova,

Kiseleva

2024

Food Industry

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Fermented drinks production is a promising sector of the food industry. Therefore, the new technological solutions development aimed at product quality improvement and production optimization is always relevant. To optimize the fermentation stage and production in general, a man has to identify new resources – new yeast strains. The research aimed at studying the possibility of dry baking yeast “Saf-instant”, “Saf-levur”, “Nevada” and “Angel” use in the fermented grain drinks technology. The developed technology feature was wheat and oat malt use along with traditional barley and rye fermented malt. The authors introduced two formulations of drinks for production with the following composition: the first sample consists of barley malt 45 %, wheat malt 25 %, rye fermented malt 30 %; the second one – barley malt 45 %, oat malt 25 %, rye fermented malt 30 %. The authors optimized the grain wort preparation mode for each formulation with grinding stage adjustment according to temperature and pauses duration. Experimentally, a man established the recommended yeast administration rate at the fermentation stage – 20 million cells/cm3 of wort, optimal temperature (28–30 °C) and stage duration (17–18 hours). As a result, the yeast “Nevada” and “Angel” had the greatest fermentation activity. During fermentation, in drinks, in addition to ethyl alcohol and carbon dioxide, there were higher alcohols (isobutyl, propyl, isoamyl), esters (methyl acetate, isoamyl acetate), and organic acids (succinic, malic, citric, lactic, oxalic, formic, acetic). The organic acids presence enables to improve the beverages quality by its nutritional value increase. The resulting fermented grain drinks meet the standardized requirements for similar beverages fully in terms of quality. The developed technology using new yeast strains can be recommended for introduction into production.

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The Elaboration of the Technology of Polymalt Beverages Recommended to the Population of Kemerovo Region Under the Conditions of Negative Ecological Environment

Cited by 2 publications

References 0 publications

Bio-processing of oats to make malt

Bio-processing of oats to make malt

Dry Baking Yeast Use in the Fermented Grain Drinks Production

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