The Study of Beer Quality With the Reduced Toxic Effect

Abstract

There was grounded the expedience of using unconventional vegetable raw material, namely Pinus sylvestris needle that partially replaced hop for beer enrichment. The optimal parameters of extraction of Pinus sylvestris needle relative to anti-oxidant activity of extract: hydromodulus 1:20, temperature 60 ºС, extraction 30 min. The needle extract has pure smell, harmonic refreshing taste with needle note. The content of ascorbic acid in extraction is 0,275 mg / 100 g, antioxidant activity – 202,3 C/100 g. The quantitative ratio of hop and pine needle in beer receipt was determined by the way of mathematical modeling. Quantitative content of Pinus sylvestris needle is no more than 20 % by mass from the rated norm of hop that is enough for preserving hop bitterness and smell. The receipt of beer, including Pinus sylvestris needle, was elaborated. The quality parameters of ready drink were studied. The addition of needle increases the beer gustatory properties, decreases methanol content. The content of ascorbic acid in ready drink is 3,52 mg/100 g. Antioxidant activity of elaborated beer is 178,1 C/100 g that determines its high biological value. The influence of beer with needle extract on antioxidant system of organism of biological objects was assessed. Under conditions of acute pathological condition the beer with needle extract decreases oxidative influence of drink on brain of biological objects. The beer “Smaragd” decreases toxic effect on organism of living creature due to its antioxidant properties. The introduction of needle extract that includes vegetable antioxidants in beer is the one of the ways to increase antioxidant capacity of ready drink. It opens the prospect of studies, directed on elaboration of arrangements of stabilization of different sorts of beer. The studies may be introduced in production that has positive effect on ready product quality.

Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds

“…Products with pine shoots are available on the market, including pine shoot syrup, beer made with pine shoots or herbal teas. Despite this, products with shoots are currently not very popular [3,4]. However, these raw materials were often used in folk medicine in the past, among others in ancient Rome or traditional Chinese and Islamic medicine.…”

Research into quality of beer with the addition of pine needles extract

“…It is possible to get acquainted in more detail with the technology of obtaining pine extract, with the research into qualitative indicators of pine extract and the developed beer with its addition, as well as with the research into the influence of quality parameters of pine extract and the developed beer with its addition, on the organism of biological objects, in paper [16].…”

Polyphenols composition, antioxidant and antimicrobial properties of Pinus sylvestris L. shoots extracts depending on different drying methods

“…Recently there were attempts to use pine's components in food fortification, fore example in kefir and beer. Such products show higher antioxidant capacity, better storage stability and can positively influence quality of product (Penkinа et al, 2017;Semeniuc et al, 2016). Currentliterature contains data on the use of shoots in food technology, as well as in pharmacy, yet the mode in which drying would influence the products' activity has not yet been studied.…”