Интеграл 3/2021

ИСПОЛЬЗОВАНИЕ КРАХМАЛОСОДЕРЖАЩЕГО СЫРЬЯ В ПРОИЗВОДСТВЕ ПИВА И ЕГО ВЛИЯНИЕ НА КАЧЕСТВО ГОТОВОГО ПРОДУКТА. ОБЗОР ЗАРУБЕЖНОЙ ЛИТЕРАТУРЫ

  THE USE OF STARCH-CONTAINING RAW MATERIALS IN THE PRODUCTION OF BEER AND ITS INFLUENCE ON THE QUALITY OF THE FINISHED PRODUCT. REVIEW OF FOREIGN LITERATURE

УДК 663.32

DOI 10.24412/2658-3569-2021-10058

Бурак Леонид Чеславович, канд. техн. наук,  https://orcid.org/0000-0002-6613-439X, директор Общество с ограниченной ответственностью «БЕЛРОСАКВА», г. Минск

Сапач Александр Николаевич, инженер-химик Общество с ограниченной ответственностью «БЕЛРОСАКВА», г. Минск

 

Burak L.Ch             leonidburak@gmail.com

 Sapach A.N            aleksandr@belrosakva.by

Аннотация

 Использование в пивоварении зерновых (пшеница, ячмень, кукуруза, рис, сорго, овес, рожь или просо), псевдозаков (гречиха, киноа или амарант) и клубней (сладкий картофель) в качестве добавок крахмалосодержащего сырья позволяет получать   различные сорта высококачественного пива по составу и органолептическим показателям. Органолептические свойства полученного пива зависят от характеристик каждой добавки, а также от самой формы, в которых добавка внесена: цельнозерновые, крупа, солод, экструдированные зерна или сироп. Добавление кукурузы или риса в виде   экструдированных зерен позволяет получить в готовом пиве более высокое содержание ароматических соединений. Использование в процессе производства пива     нетрадиционного сырья, таких как черный рис, гречка или сладкий картофель, приводит к увеличению содержания полифенолов в пиве и, следовательно, его антиоксидантной способности. Крупы, такие как кукуруза, рис, сорго или просо, являются наиболее перспективными для производства безглютенового пива.  Применение добавок в пивоварении требует дополнительного использования новых ферментов, что влечет за собой дальнейшее развитие биотехнологии.

Annotation

The use in brewing of cereals (wheat, barley, corn, rice, sorghum, oats, rye or millet), pseudosacs (buckwheat, quinoa or amaranth) and tubers (sweet potatoes) as additives of starchy raw materials makes it possible to obtain various varieties of high-quality beer in composition and organoleptic indicators. The organoleptic properties of the resulting beer depend on the characteristics of each additive, as well as on the very form in which the additive is added: whole grains, cereals, malt, extruded grains or syrup. The addition of corn or rice in the form of extruded grains allows for a higher aroma content in the finished beer. The use of non-traditional raw materials in the beer production process, such as black rice, buckwheat or sweet potatoes, leads to an increase in the content of polyphenols in the beer and, therefore, its antioxidant capacity. Grains such as corn, rice, sorghum or millet are the most promising for the production of gluten-free beer. The use of additives in brewing requires additional use of new enzymes, which entails the further development of biotechnology.

Ключевые слова: пиво, солод, крахмалосодержащее сырье, сусло, сахара, добавки

Key words:  beer, malt, starchy raw materials, wort, sugars, additives

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