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1
Dushenko, Konstantin. « Kvass patriotism ». Herald of Culturology, no 2 (2019) : 142–49. http://dx.doi.org/10.31249/hoc/2019.02.07.
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Ignatenko, B. V., M. A. Nikolaeva et M. N. Eliseev. « History of kvass as a national drink ». Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no 2 (15 février 2021) : 99 (160)—103 (163). http://dx.doi.org/10.33920/igt-01-2102-03.
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The article presents the history of fermented bread kvass as a national Russian drink. The factors that influenced the periods of significant decrease in the consumption of kvass in the second half of the 19th and the end of the 20th centuries and the dynamics of growth in the production and consumption of kvass in the 2000s are considered. English version of the article on pp. 160-163 at URL: https://panor.ru/articles/history-of-kvass-as-a-national-drink/65947.html
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Orobchuk, Oksana, Olha Fedotova, Zoriana Bohoslavets, Stepan Melnyk et Bohdan Dzinyak. « FERMENTATION OF KVASS WORT BY INDUSTRIAL STRAINS OF MICROORGANISMS ». Bulletin of the National Technical University «KhPI» Series : New solutions in modern technologies, no 4(18) (24 décembre 2023) : 72–78. http://dx.doi.org/10.20998/2413-4295.2023.04.10.
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We investigated the fermentation of kvass wort using yeast from the brewing industry and ready-made leaven of lactic acid bacteria. The raw materials for making kvass are kvass wort concentrate, sugar syrup, and rosehip extract. The content of dry substances in the initial wort is 3.2 wt. %, and pH = 5.8. Safale HA-18 dry yeast (optimal fermentation temperature is 25–35°C) and complexes of lactic acid bacteria in the form of starters "Kefir", "Yogurt", "Symbiotic", "Bifivit" of different microbiological compositions are used for kvass wort fermentation. We investigated the dynamics of the content of dry substances and the acidity under different fermentation conditions of kvass wort. The normalized value of the content of dry substances in kvass wort was obtained when using the "Bifivit" lactic acid bacteria starter at a temperature of 30°C, and the ratio of yeast, lactic acid bacteria in the starter is 50 % : 50 %. It is explained by the insufficient temperature necessary for the full reproduction of yeast and the impurity part of lactic acid bacteria. With an increase in the fermentation temperature of kvass to 35°C and a simultaneous increase in the proportion of yeast in the suspension, an increase in fermentation activity in all studied samples was observed. According to research, the optimal amount of yeast and lactic acid bacteria in the suspension is 4 wt. %. The optimal ratio of yeast in the mixture is 80 wt. % and lactic acid bacteria is 20 wt. %. According to the conditions of the experiment, norms of the content of dry substances (2.4 wt. %) and increased acidity (by 1.2 ml 0.1 N NaOH/100 ml) were achieved by samples No. 1 and No. 4 during 14–16 hours of fermentation. We suggested blending the prepared kvass with rosehip extract to give the drink additional functional and preventive properties. The blending of kvass with sugar syrup and rosehip extract was carried out to the content of dry substances 4.2 wt. % and a titrated acidity of 3 ml 0.1 N NaOH/100 ml. A comparative tasting evaluation of kvass with rosehip extract is given. Blending has an excellent effect on organoleptic indicators and gives the drink additional functional and preventive properties. The perspective of using industrial strains of microorganisms for the fermentation of kvass wort for small craft breweries is indicated
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Tanashkina, Tatiana, Anastasia Peregoedova, Anna Semenyuta et Margarita Boyarova. « Gluten-free Buckwheat Kvass with Aromatic Raw Materials ». Food Processing : Techniques and Technology 50, no 1 (27 mars 2020) : 70–78. http://dx.doi.org/10.21603/2074-9414-2020-1-70-78.
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Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value.
Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method.
Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions.
Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.
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Miller, Yuliya, Olga Golub et Karina Zakharova. « Application of the Agrimonia eupatoria L. Extract for the Kvases Production ». Food Industry 5, no 3 (21 septembre 2020) : 35–43. http://dx.doi.org/10.29141/2500-1922-2020-5-3-4.
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The article concerns the research of the herb Common Agrimony (Agrimonia eupatoria L.) use in the kvass manufacture, because the plant has a high content of flavoring and biologically active substances (flavonoids, tannins, arbutin, etc.). Researchers used standard, adopted in the brewing and soft drinks industry test methods and methods of processing obtained results. To produce kvass with the best quality characteristics, a man has to use Agrimonia eupatoria L. extract. In order to obtain this extract with the maximum amount of flavoring and biologically active substances (polyphenolic substances, ascorbic acid) a man must macerate 3-5 mm cut grass using purified water as a solvent in a ratio of 1:10 at a temperature of 40 ± 3 °C for 5-6 hours. Agrimonia eupatoria L. extract is an opaque brown liquid with a weak greenish tint, weakly expressed sweet-apricot aroma and taste; the mass fraction of dry substances is 3.0 ± 0.1 %; acidity – 2.5 ± 0.2 units; the content of polyphenolic substances is not less than 13.5 mg / 100 cm3; the content of ascorbic acid – not less than 4.5 mg / 100 cm3 . The authors developed kvass technology, including the preparation of kvass wort and Agrimonia eupatoria L. extract separately, its blending, fermentation, cooling, clarification and bottling. Based on the organoleptic and physical and chemical parameters obtained during the study, the researchers recommended the optimal ratio of kvass wort and Agrimonia eupatoria L.: 90:10 – 80:20. They developed regulated quality indicators of the new kvass: appearance – a transparent foaming liquid with opalescence, without foreign inclusions; color – brown with greenish tones; aroma and taste – refreshing, sweet and sour, bread, with light tones of Agrimonia eupatoria L. extract. The use of an aqueous extract from the herb Agrimonia eupatoria L. in the kvass production enables to get products with original organoleptic characteristics
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Kaszuba, Joanna, Marta Jańczak-Pieniążek, Dagmara Migut, Ireneusz Kapusta et Jan Buczek. « Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials ». Foods 13, no 3 (23 janvier 2024) : 357. http://dx.doi.org/10.3390/foods13030357.
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Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour. The bread extract was fermented at different temperatures (28 and 34 °C). Additives of 3, 5, and 10% were used in the tests, which included black chokeberry juice and infusion, sea buckthorn fruit juice and infusion, and peppermint leaf infusion. A higher fermentation temperature in the production process resulted in an improvement in the organoleptic and antioxidant properties of the tested kvasses. The highest antioxidant activity was demonstrated by kvass with the addition of 10% black chokeberry juice (0.734 µmol Trolox g−1 (ABTS), 4.90 µmol of Trolox g−1 (DPPH)), and a peppermint leaf infusion (0.773 µmol Trolox g−1 (ABTS), 4.71 µmol Trolox g−1 (DPPH)). The conditions of kvass production and the type and amount of the additive influenced the selected physicochemical parameters of the obtained kvasses. The chromatographic analysis confirmed the content of 13 phenolic compounds in kvass with the addition of black chokeberry juice, which was 1.68–1.73 mg/100 mL of the finished product with a 10% share of the additive. The 11 phenolic compounds in kvass with the addition of peppermint infusion were confirmed for 7.65–6.86 mg/100 mL of the finished product with 10% of the additive. Kvass enriched with additives from black chokeberry fruit and peppermint leaves may be a promising new category of functional beverages with health-promoting properties resulting from the content of polyphenol compounds. It could be a better base for enrichment with raw materials that are richer in these compounds than pasteurized products.
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Korotkikh, E. A., I. V. Novikova, G. V. Agafonov, N. V. Korotkikh et I. N. Krivanosov. « Intensification of kvas biotechnology using non-traditional raw materials ». Proceedings of the Voronezh State University of Engineering Technologies 82, no 3 (19 octobre 2020) : 123–30. http://dx.doi.org/10.20914/2310-1202-2020-3-123-130.
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In the production of beverages of incomplete alcoholic and lactic acid fermentation, it is important to use non-traditional raw materials that have advantages over well-known analogues. Of particular interest in the production of fermented beverages is the use of malt extract prepared from triticalic malt. Serum and products derived from it are biologically complete, have dietary and medicinal properties. To achieve this goal accomplished objectives: to assess the quality and applicability of triticale malt extract for kvass production; explore the possibility of using whey as a processing aid in the production of kvass on the basis of triticale malt extract; to choose a combination of microorganisms to obtain a mixed leaven with the best biotechnological properties; conduct a comparative analysis of the duration of fermentation samples of kvas wort. The most intensive decrease in the dry matter content was observed in the experimental sample of leavened wort prepared on the basis of malt triticalic extract with the use of whey and combined sourdough from dry baking yeast of the brand "SAF-Moment" of the species Saccharomyces cerevisiae and lactic acid bacteria L. lactis, L. cremoris, L. diacetylactis, Str. Thermophilus. The duration of fermentation of leavened wort in the test sample was 10 hours, which is 6–8 hours less than the traditional technology. As a result of this work, the possibility of using triticalic malt extract for the production of kvass was proved. According to the main physical and chemical parameters, triticale malt extract is not inferior to traditional raw materials. The possibility of using whey as a technological additive for fermentation of leavened wort based on triticalic malt extract is investigated. The composition of leavened wort and a combination of microorganisms were selected to produce a combined starter culture with the best biotechnological properties. A comparative analysis of the duration of fermentation of samples of leavened wort is carried out.
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Синельникова, М. Ю., et Д. Ю. Матвеева. « Kvass as a Functional Drink ». Beer and beverages, no 1 (18 mars 2024) : 71–73. http://dx.doi.org/10.52653/pin.2024.01.12.
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Высокая конкуренция среди производителей требует постоянного поиска новых, более совершенных форм выпускаемого продукта, улучшения его качества на всех стадиях производственного цикла. Анализ современных научно-технических разработок в технологии кваса, предложения видоизменить в целом ассортимент безалкогольных напитков в сторону увеличения доли напитков на основе натурального сырья, корректировка рецептурных особенностей производства кваса брожения с использованием нетрадиционного растительного сырья для обеспечения его полезных свойств позволят увеличить ассортимент выпускаемых напитков. Цель работы — анализ научных исследований в области увеличения пищевой ценности квасов. В статье дана характеристика кваса в соответствии с нормативной документацией на его производство. Важная задача заключается в расширении ассортимента квасов, обладающих полезными свойствами. Показаны основные направления исследований, проводимые в данной области. Выделено основное сырье, возможное к применению при производстве напитков брожения — ячмень, рожь, гречиха, а также плодовые, ягодные, овощные соки, настои трав, пряностей, мед. Fierce competition among manufacturers requires a constant search for new, more advanced forms of the manufactured product, improving its quality at all stages of the production cycle. An analysis of modern scientific and technical developments in kvass technology, proposals to modify the entire range of soft drinks in the direction of increasing the proportion of drinks based on natural raw materials, adjusting the prescription features of the production of fermented kvass using non-traditional vegetable raw materials to ensure its beneficial properties will increase the range of beverages produced. The purpose of the work is to analyze scientific research in the field of increasing the nutritional value of kvass. The paper describes the characteristics of kvass in accordance with the regulatory documentation for its production. An important task is to expand the range of kvass with useful properties. The main directions of research conducted in this direction are shown. The main raw materials that can be used in the production of fermented beverages are barley, rye, buckwheat, as well as fruit, berry, vegetable juices, infusions of herbs, spices, honey.
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Dzizzoeva, Z. L., I. K. Sattsaeva et D. V. Kataev. « About the performance of using the extract of barley malt in the creation of modern drinks based on alcohol fermentation ». Proceedings of the Voronezh State University of Engineering Technologies 84, no 1 (22 février 2022) : 174–80. http://dx.doi.org/10.20914/2310-1202-2022-1-174-180.
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It is known that scientific and technological progress in the field of creating various functional foods does not stand still and modern products are characterized by the development of various modifications based on them, which allow obtaining nutrients with high energy, biological value, as well as with desired properties. The use of malted barley extract can solve many problems that arise during the heat treatment of raw materials, as a result of the inevitable decrease in its nutritional and biological value. The purpose of the work is to study the effect of micronutrient-rich barley malt extract (malt extract) on the processes of intensifying the production of bread kvass. Obtaining malt extract, analysis of kvass samples was carried out according to generally accepted methods in accordance with the requirements of the standard. The above studies fully explain the relevance and practical significance of the presented studies based on the study of organoleptic and physico-chemical parameters of the finished product. The result of this area of research is the approbation of the replacement of kvass wort 30%; 20% and 10% of the amount of barley malt extract, which allows to intensify the fermentation processes and saturate the product with biologically important micronutrients, and also gives kvass tonic properties, increasing the biological status of the human body. An increase in the concentration of malt extract causes undesirable changes in the organoleptic and physico-chemical parameters of laboratory kvass wort. Reducing the concentration does not affect the biochemistry of raw materials and the use of lower concentrations is not advisable. The results obtained allow us to say that the inclusion of malted barley extract in the composition of the test samples makes it possible to intensify the vital processes of the yeast Sacharomices cerevisiae used in the experiment, which results in a slight increase in the mass fraction of ethyl alcohol, titratable acidity and a decrease in pH in the finished product compared to control. The high content of nutrients, enzymes, vitamins in the composition of SE affects the course of fermentation, intensifying this process, which reduces the fermentation time and increases the profitability of the production of the fermentation product .
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Siyukhov, Kh R., O. V. Marinenko, I. E. Boyko et D. P. Victorova. « Solutions of the HACCP issues in live kvass production ». New Technologies 16, no 5 (31 décembre 2020) : 34–44. http://dx.doi.org/10.47370/2072-0920-2020-16-5-34-44.
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Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001, the Gosstandart of Russia registered the HACCP voluntary certification system. It’s purpose is to control all hazardous factors that are likely to threaten the safety of food products. The article discusses the issue associated with solving the problems of ensuring safety of live kvass production at all technological stages. In our research a block diagram of the technological process for the production of «Maykopsky Chestny» kvass at LLC «MPC» Maykop Brewery plant has been analyzed and compared with the standard kvass production scheme. Potentially dangerous factors (physical, chemical, biological) have been analyzed. Critical control points (CCP) have been determined at certain stages of the technological process on the basis of the list of significant hazardous factors. The «Decision tree» method has been (GOST R 51705.1-2001) to select critical control points. This method makes it possible to determine whether this stage of the technological process is critical. The CCP have been determined by analyzing each considered hazardous factor separately and considering all the operations included in the production process diagram sequentially. In the research the situations have been considered that might reveal exceedance of fixed critical limits in the CCP and for this purpose corrective actions have been developed. The research results on the development of the HACCP system at LLC «MPK» Maykop Brewery plant will make it possible to obtain high quality live kvass.
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Kolobaeva, Anna A., Olga О. Kotik, Nadezhda V. Korolkova et Svetlana V. Butova. « DEVELOPMENT OF DIETARY KVASS PRODUCTION PROCESS ». VESTNIK OF VORONEZH STATE AGRARIAN UNIVERSITY 3, no 54 (décembre 2017) : 151–57. http://dx.doi.org/10.17238/issn2071-2243.2017.3.151.
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Makenova, A. A., et A. K. Kekibaeva. « DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS ». SERIES CHEMISTRY AND TECHNOLOGY 2, no 446 (12 avril 2021) : 135–41. http://dx.doi.org/10.32014/2021.2518-1491.38.
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The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materials, prepared without the addition of any synthetic additives and ingredients. In recent years, there has been an active increase in the consumption of kvass and its replacement with a large share of the market of carbonated soft drinks. The domestic kvass market is very rich and diverse, but there is a problem with the lack of functional drinks for certain groups of citizens. Creating a wide range of functional food products, including beverages, is becoming feasible. At the same time, in the production of kvass, it is important to use non-traditional raw materials, including buckwheat, the introduction of which in the kvass technology allows you to significantly expand the product range. A distinctive feature of buckwheat, which determines the prospects for use in the production of kvass, is its chemical composition. It is rich in vitamins and is considered an important source of antioxidants due to its high concentration of flavonoids. Buckwheat contains rutin, quercetin, folic acid, quercitrin, hyperoside. Thus, the replacement of barley malt with buckwheat contributes to an increase in the proportion of natural flavonoids in the drink, and therefore in the human diet. In this article, studies have been conducted to study the effect of the dose of buckwheat, buckwheat flakes, buckwheat malt and methods of their pretreatment on the effectiveness of the mashing process, when using it as an unsalted material. Buckwheat grains, buckwheat flakes and buckwheat malt were used in the work. Studies of mashing modes and indicators that determine their effectiveness have shown that the use of buckwheat malt in the backfill is more optimal than buckwheat grain. Studies have shown that the most economical and promising when using extruded buckwheat flakes as an unsalted material is the use of a single-boil mashing mode. However, the use of such raw materials is possible in concentrations not exceeding 30% of the backfill. If you need to increase the proportion of buckwheat in the backfill, you should use buckwheat malt. In this case, it is necessary to apply a mashing mode with intermittent heating, which is likely to compensate for the cost of producing malt from buckwheat grain.
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Миллер, Юлия Юрьевна, Валентина Ивановна Бакайтис, Анатолий Анатольевич Орлов et Татьяна Федоровна Киселева. « Technology of kvass using malts special processing ». Food processing industry, no 10 (30 septembre 2021) : 34–37. http://dx.doi.org/10.52653/ppi.2021.10.10.011.
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Производство натурального кваса брожения предусматривает использование в технологии традиционно ржаного солода ферментированного или неферментированного (реже муки) и ячменного солода. С целью обогащения продукта незаменимыми для организма человека компонентами в рецептуру напитка вводят различное растительное сырье, отличающееся повышенным содержанием витаминов, минеральных или других биологически активных веществ. Нами предложена технология кваса с использованием высокобелковистого зернового сырья - соевого и овсяного солода, отличающихся повышенным содержанием аминокислот в сравнении с другими злаковыми, используемыми в пивобезалкогольной отрасли. Разработаны 2 рецептуры кваса с обязательным содержанием в обоих случаях ячменного и ржаного ферментированного солода и с добавлением в первом варианте соевого солода в количестве 20 % от общей массы зернопродуктов, во втором - овсяного солода в количестве 15 %. Технология кваса предусматривает стадии приготовления квасного сусла настойным способом, сбраживание квасного сусла сухими хлебопекарными дрожжами при температуре 28…30 °С в течение 20 ч, охлаждение и осветление напитков, розлив. Все зерновое сырье в процессе получения на его основе солода на стадии замачивания обрабатывалось комплексом органических кислот, активизирующим физиологические и биохимические процессы зерна при проращивании. Определены основные качественные и значимые технологические показатели исходного сырья, в том числе ферментативная активность, демонстрирующая высокий уровень, для соевого солода дополнительно определен уровень уреазы, находящийся в допустимых нормах и позволяющий ему быть использованным в пищевых технологиях. Готовые напитки имеют высокие показатели по органолептической оценке - внесение альтернативного сырья их не ухудшило, по показателям качества соответствуют требованиям, предусмотренным стандартом, отличаются повышенным содержанием заменимых и незаменимых аминокислот в сравнении с традиционным квасом. The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.
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Madet, G., et M. M. Bayazitova. « RESEARCH OF MALTING PROPERTIES OF KAZAKHSTAN TRITIKALE GRAIN VARIETIES FOR USE IN THE BEVERAGE INDUSTRY ». SERIES CHEMISTRY AND TECHNOLOGY 447, no 3 (12 juin 2021) : 59–65. http://dx.doi.org/10.32014/2021.2518-1491.51.
Texte intégralRésumé :
Today the beverage industry occupies an important place in the processing industry of the Republic of Kazakhstan and is one of the most attractive investment sectors of the economy. However, this industry is still not provided in sufficient quantities with its own, domestic high-quality raw materials - rye and / or barley malt. For example, fermented malt is used as a source of colors and aromas. It is the main raw material in the preparation of kvass, kvass wort concentrate and kvass bread, the rate of application of this type of malt is from 40 to 60%, depending on the method of production of this type of product. The processing of cereals with a high protein content (above 12%) and a low starch content and extractiveness is economically disadvantageous, and undesirable from a quality point of view. The most important directions in solving this problem should be recognized as the improvement and development of new resource-saving technologies of malt using non-traditional types of raw materials. Currently, the use of triticale grain in the fermentation industry in the production of malt and the further replacement of traditional types of malt for the preparation of alcohol, beer, kvass is promising. In recent years, new varieties of triticale have been obtained in the Republic of Kazakhstan, which are distinguished by high technological properties, which are included in the State Register. In this regard, it is obvious that the performance of work related to theoretical and experimental research aimed at the development of new technological modes of preparation of malt from triticale is one of the urgent tasks, the decision of which, to create an assortment of drinks. The purpose of the research work is to study the malting properties of Kazakhstani varieties of triticale grain.
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Gusev, Aleksandr, Olesya Kaluzhina, Irek Bagautdinov et Aygul' Nafikova. « TECHNOLOGY DEVELOPMENT FOR PRODUCING KOMBUCHA – BASED KVASS WITH MINT EXTRACT ADDITION ». Bulletin of KSAU, no 4 (4 juillet 2024) : 175–81. http://dx.doi.org/10.36718/1819-4036-2024-4-175-181.
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The purpose of research is to develop a technology for producing a therapeutic and prophylactic drink, tea kvass, based on kombucha, with the addition of mint extract. The results of the influence of various dosages of mint in the production of kombucha-based kvass on the main organoleptic and physicochemical parameters are presented. An assessment of the quality of raw materials (water, sugar, tea) showed its compliance with the requirements of regulatory and technical documents in all respects. The chemical composition of mint was also studied according to the following indicators: content of water-soluble substances – 45.1 %, reducing substances – 10.8 %, vitamin C (ascorbic acid) – 2.8 mg/100 g, P (rutin) –1.18, phenolic compounds 1.25 mg/100 g. Research has shown that, according to the results of an organoleptic assessment, the most rational concentration for adding mint extract is 2 % by weight. Further increasing the concentration of mint extract is not advisable. With the addition of the extract, the dry matter content increases by 1.3 % and the titratable acidity by 2.43 %. It has been proven that tea kvass with the addition of mint extract at a concentration of 2 % has a unique taste and aroma that differs positively from kvass prepared according to the standard recipe. The amount of phosphoric acid increased from 8.1 mg/l in the control variant to 17.3–21.4 mg/l in the experimental variants. The content of ascorbic acid increased from 1.35 to 2.64–3.18 mg/100 ml, depending on the concentration of the extract, as well as β-carotenes from 0.09 to 0.11–0.26 mg/100 ml in the control and experimental variants respectively. The recipe for a tea drink based on kombucha using mint extract has been substantiated and developed.
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Shao, Zhanmei, Jidong Zhong, Yuming Fang et Yongqiang Ma. « Effect of Kvass on Improving Functional Dyspepsia in Rats ». Computational and Mathematical Methods in Medicine 2022 (28 juin 2022) : 1–7. http://dx.doi.org/10.1155/2022/5169892.
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Functional dyspepsia (FD) is a common digestive system disease, and probiotics in the treatment of FD have a good curative effect. Patients with gastrointestinal diseases often show a poor response to traditional drug treatments and suffer from adverse reactions. Kvass can be used as a functional drink without side effects to improve the symptoms of FD patients. The results showed that compared with those of the model group, the body weight and food intake of the treatment group were significantly increased ( P < 0.05 ), and the gastric residual rate of the treatment group was significantly decreased ( P < 0.05 ); the amount of pepsin in the treatment group was significantly higher than that in the model group ( P < 0.05 ); a high dose of Kvass could increase the contents of ghrelin, motilin (MTL), and gastrin (GAS) in the plasma and decrease the contents of vasoactive intestinal peptide (VIP) in the plasma; the contents of ghrelin, MTL, and GAS in the gastric antrum were also increased in the high-dose group. Kvass beverage can significantly improve the gastrointestinal function of rats, which may be because it can improve the contents of ghrelin, MTL, GAS, and VIP in both the serum and gastric antrum by regulating the expression of short-chain fatty acids in the colon.
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Karpyk, H., M. Kukhtyn, V. Selskyi, I. Nazarko, O. Pokotylo et M. Haidamaka. « Research of technological properties of bread made with the addition of beet kvass ». Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no 96 (2 décembre 2021) : 3–7. http://dx.doi.org/10.32718/nvlvet-f9601.
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The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.
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Ignatenko, B. V., M. N. Eliseev, Yu B. Belkin et M. A. Nikolaeva. « Quality control of fermentation kvass based on QFD method ». Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no 4 (25 mars 2021) : 283–88. http://dx.doi.org/10.33920/igt-01-2104-06.
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The article discusses the possibility of monitoring and predicting the quality level of the new fermentation kvass “Plekhanovsky” using the QFD (Quality Function Deployment) method, which allows gradually transforming consumer expectations into technological aspects of production.
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Kiyashkina, Lyudmila A., Valentina B. Tsugkieva, Larisa Kh Tokhtieva, Irina A. Shabanova et Bela A. Datieva. « THE USE OF BLACK CHOKEBERRY IN KVASS PRODUCTION ». VESTNIK OF VORONEZH STATE AGRARIAN UNIVERSITY 2, no 57 (juillet 2018) : 124–30. http://dx.doi.org/10.17238/issn2071-2243.2018.2.124.
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Dlusskaya, Elena, André Jänsch, Clarissa Schwab et Michael G. Gänzle. « Microbial and chemical analysis of a kvass fermentation ». European Food Research and Technology 227, no 1 (25 juillet 2007) : 261–66. http://dx.doi.org/10.1007/s00217-007-0719-4.
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Gambuś, Halina, Barbara Mickowska, Henryk Bartoń, Grażyna Augustyn, Gabriela Zięć, Dorota Litwinek, Katarzyna Szary-Sworst et Wiktor Berski. « Health benefits of kvass manufactured from rye wholemeal bread ». Journal of Microbiology, Biotechnology and Food Sciences 4, Special issue 3 (février 2015) : 34–39. http://dx.doi.org/10.15414/jmbfs.2015.4.special3.34-39.
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Orobchuk, О. М., R. O. Subtelnyi et B. O. Dzinyak. « FERMENTATION OF KVASS WORT BY THERMOTOLERANT STRAINS OF MICROORGANISMS ». Chemistry, Technology and Application of Substances 5, no 2 (1 décembre 2022) : 142–48. http://dx.doi.org/10.23939/ctas2022.02.142.
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The regularities of fermentation of yeast wort by thermotolerant strains of microorganisms are studied. For effective fermentation of yeast wort used a culture of thermotolerant yeast Saccharomyces cerevisiae MP-10 and complex lactic acid bacteria in the form of leavens “Kefir”, “Yogurt”, “Symbiotic”, “Bifivit”. The dynamics of changes in dry matter concentration and acidity in different conditions of yeast wort distribution are studied. The optimal content of yeast and lactic acid bacteria is established, namely 4.0 % suspension of yeast and LAB with a yeast content of 80 % of the mass. and lactic acid bacteria 20 % of the mass. It was shown that the drying process can be optimized by using thermotolerant strains of microorganisms and increasing the propagation temperature to 35 °C.
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Харламова, Л. Н., М. Ю. Синельникова et Д. Ю. Матвеева. « Studying the components of beet juice for the production of kvass ». Food processing industry, no 6 (31 mai 2024) : 18–21. http://dx.doi.org/10.52653/ppi.2024.6.6.003.
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Основная задача работы – исследование растительного сырья для получения квасов с полезными свойствами. Известно, что традиционным сырьем для производства кваса являются зерновые продукты. В настоящее время популярными стало натуральное растительное сырье и добавки из него, что помогает расширить линейку квасов с новым органолептическим профилем, улучшенной пищевой и биологической ценностью. Малоосвоенным, но перспективным является овощное сырье, а именно свекла: одна из наиболее распространенных овощных, кормовых и технических культур, обладающая пищевой и биологической ценностью. Актуальность: расширение ассортимента квасов за счет использования новых видов растительного сырья, в том числе обладающего функциональными свойствами. Цель исследования состояла в изучении качественных характеристик свекольного сока для дальнейшего его использования при производстве напитков брожения. Свежий сок свеклы характеризуется типичным вкусом и запахом сырья, который описывается как мягкий и «землистый». Объектом исследования были 7 образцов клубней свеклы столовой. Предметом исследования были выбраны сухие вещества, pH, титруемая кислотность, содержание фенольных соединений, содержание органических кислот, содержание бетанина. Результаты исследований показывают, что свекла является источником фенольных соединений, органических кислот и бетанина для потребителей. Кислотность корнеплодов свеклы невысокая. По результатам проведенных исследований было установлено, что органические кислоты представлены преимущественно щавелевой (0,9–1,5 г/дм3), яблочной (0,5–1,2 г/дм3) и лимонной кислотами (0,7–1,0 г/дм3). Содержание фенольных соединений в образцах варьировалось от 9,2 до 18,1 мг/дм3, кислотность составила 1,2–2,0 мл 0,1 NaOH/100 мл сока, pH – от 5,9 до 6,6, а сухие вещества 9,0–12,1 %. Одни из самых значимых соединений красной свеклы – бетанин в количестве 0,3–0,9 мг/г. Это природный водорастворимый азотсодержащий пигмент, входящий в группу красно-фиолетовых пигментов – бетацианинов. Бетанины применяются в качестве добавок в пищевой промышленности, для окраски мороженого, безалкогольных напитков, колбас и кондитерских изделий, обладая при этом биологической активностью. Это позволяет предположить, что внесение в квас свекольного сока позволит расширить его функциональные свойства. The main objective of the work is to study plant raw materials to obtain kvass with beneficial properties. It is known that the traditional raw materials for the production of kvass are grain products. Currently, natural plant raw materials and additives from them have become popular, which helps expand the line of kvass with a new organoleptic profile, improved nutritional and biological value. Little developed, but promising, is vegetable raw material, namely beets. One of the most common vegetable, fodder and industrial crops, which has nutritional and biological value. Relevance: expanding the range of kvass through the use of new types of plant raw materials, including those with functional properties. The purpose of the study was to study the qualitative characteristics of beet juice for its further use in the production of fermented drinks. Fresh beet juice is characterized by the typical taste and smell of the raw material, which is described as soft and «earthy». The object of the study were seven samples of red beet tubers. The subjects of the study were: dry matter, pH, titratable acidity, content of phenolic compounds, content of organic acids, betanin content. Research results show that beets are a source of phenolic compounds, organic acids and betanins for consumers. The acidity of beet roots is low. Based on the results of the studies, it was found that organic acids are represented mainly by oxalic (0.9–1.5 g/dm3), malic (0.5–1.2 g/dm3) and citric acids (0.7–1.0 g/dm3). The content of phenolic compounds in the samples varied from 9.2 to 18.1 mg/dm3, acidity was 1.2–2.0 ml of 0.1 NaOH/100 ml of juice, pH – from 5.9 to 6.6, and dry substances 9.0–12.1 %. One of the most significant compounds in red beets is betanin in quantities of 0.3–0.9 mg/g. This is a natural water-soluble nitrogen-containing pigment, part of the group of red-violet pigments – betacyanins. Betanins are used as additives in the food industry, for coloring ice cream, soft drinks, sausages and confectionery products, while possessing biological activity. This suggests that adding beet juice to kvass will enhance its functional properties.
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Karputina, M., М. Voitenko, D. Khageliia, S. Teterina et Z. Romanova. « NON-TRADITIONAL RAW MATERIAL IN THE TECHNOLOGY OF FERMENTED KVASS ». Scientific Works of National University of Food Technologies 25, no 1 (février 2019) : 180–88. http://dx.doi.org/10.24263/2225-2924-2019-25-1-18.
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Shkolnikova, Marina N., Natalia V. Zavorohina et Olga V. Chugunova. « TO THE PROBLEM OF IMPROVING THE NUTRITIONAL VALUE OF KVASS ». Bulletin of the South Ural State University Series Food and Biotechnology 5, no 2 (2017) : 93–99. http://dx.doi.org/10.14529/food170212.
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Osipova, M. V. « Use of clarifying agents in technological process of kvass production ». IOP Conference Series : Earth and Environmental Science 613 (23 décembre 2020) : 012100. http://dx.doi.org/10.1088/1755-1315/613/1/012100.
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Kirpichev, E. « DEVELOPMENT INTENSIFIED TECHNOLOGY PRODUCTION OF KVASS FERMENTATION WITH FUNCTIONAL PROPERTIES ». Актуальные направления научных исследований XXI века : теория и практика 2, no 4 (4 novembre 2014) : 182–84. http://dx.doi.org/10.12737/6138.
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Vyaltseva, K. « DEVELOPMENT INTENSIFIED TECHNOLOGY PRODUCTION OF KVASS FERMENTATION WITH FUNCTIONAL PROPERTIES ». Актуальные направления научных исследований XXI века : теория и практика 2, no 4 (5 novembre 2014) : 417–20. http://dx.doi.org/10.12737/6191.
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Tkachenko, A., et N. Molchanova. « IMPLEMENTATION OF THE HACCP SYSTEM IN THE PRODUCTION OF KVASS ». Scientific Bulletin of PUET : Technical Sciences, no 3 (2023) : 28–33. http://dx.doi.org/10.37734/2518-7171-2023-3-4.
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Demchenko, V. A., A. S. Obraztsova et M. A. Ivanova. « Effect of ultrasonic treatment on the physico-chemical parameters of kvass ». Proceedings of the Voronezh State University of Engineering Technologies, no 4 (1 janvier 2016) : 18–21. http://dx.doi.org/10.20914/2310-1202-2016-4-18-21.
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Makenova, A. A., et A. K. Kekibaeva. « DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS ». SERIES OF BIOLOGICAL AND MEDICAL 1, no 1 (15 février 2021) : 38–46. http://dx.doi.org/10.32014/2021.2519-1629.58.
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Miller, Yu Yu, T. F. Kiseleva, L. V. Permyakova et V. A. Pomozova. « The use of high-protein vegetable raw materials in the production of fermented drinks ». IOP Conference Series : Earth and Environmental Science 1052, no 1 (1 juillet 2022) : 012003. http://dx.doi.org/10.1088/1755-1315/1052/1/012003.
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Abstract 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
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Valeeva, I. I., et A. N. Gusev. « DEVELOPING FORMULA AND ASSESSING QUALITY OF FUNCTIONAL KVASS USING NON-TRADITIONAL RAW MATERIALS ». VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY 46, no 2 (18 juin 2018) : 21–24. http://dx.doi.org/10.31563/1684-7628-2018-46-2-21-24.
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Polanowska, Katarzyna, Reshma Varghese, Maciej Kuligowski et Małgorzata Majcher. « Carob kibbles as an alternative raw material for production of kvass with probiotic potential ». Journal of the Science of Food and Agriculture 101, no 13 (17 mars 2021) : 5487–97. http://dx.doi.org/10.1002/jsfa.11197.
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Dulka, Olha, Vitalii Prybylskyi, Svitlana Oliinyk, Anatolii Kuts et Oksana Vitriak. « Influence of physicochemical parameters of water on the amino acid composition of bread kvass ». Ukrainian Food Journal 9, no 3 (octobre 2020) : 610–23. http://dx.doi.org/10.24263/2304-974x-2020-9-3-10.
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Dulka, O., V. Prybylskiy, A. Kutz et O. Kovalenko. « THE USE OF NATURAL MINERALS AND ACTIVATED CARBON IN TECHNOLOGY OF WATER TREATMENT DURING BREAD KVASS MANUFACTURING ». Scientific Works of National University of Food Technologies 24, no 4 (août 2018) : 233–41. http://dx.doi.org/10.24263/2225-2924-2018-24-4-26.
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Trusova, M. M., et O. V. Pavlova. « DEVELOPMENT OF A COMBINED SORBENT FOR STABILIZING THE COLLOIDAL SYSTEM OF FERMENTED DRINKS ». Food Industry : Science and Technology 13, no 4(50) (15 juin 2020) : 103–10. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-103-110.
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The article contains information about the colloidal system of beer and kvass, a classification of the components of the turbidity is given. Methods are described that are used in the technology of fermentation beverages to eliminate them. The mechanisms of sorption of chitosan and diatomaceous earth are characterized.
The aim of the study is to develop a combined sorbent based on chitosan and diatomaceous earth for the sorption of proteins in the technology of fermentation beverages. Biuret reaction was used as research methods, mathematical and statistical processing of the data obtained was carried out. The optical density of the solutions before and after sorption was measured using a spectrophotometer. The results of the study are the determination
of the sorption of chitosan and diatomaceous earth in relation to proteins using the example of a model solution. Also, the formulation of the combined sorbent from diatomaceous earth and chitosan was developed. The optimal residence time of the new auxiliary material in the solution was selected. The amount of protein that sorbs 1 gram of sorbent is calculated. Recommendations are given on the use of this substance in the technology of fermentation beverages.
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Koval, N. P. « Influence of Physical Therapy Means on Indicators of Cardiovascular System Activity, Metabolism and Psychoemotional Status of Elderly Individuals with Metabolic Syndrome and Frailty ». Ukraïnsʹkij žurnal medicini, bìologìï ta sportu 6, no 1 (26 février 2021) : 271–79. http://dx.doi.org/10.26693/jmbs06.01.271.
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An increase in the prevalence of insulin resistance in the elderly, associated with physiological changes in carbohydrate metabolism during the aging process, is associated with a high risk of cardiovascular accidents and endocrine diseases. This problem requires a solution by healthcare professionals with medication and non-medication. The purpose of the study was to determine the effectiveness of the program of physical therapy by the dynamics of indicators of the cardiovascular system, carbohydrate and lipid metabolism, psychoemotional status of elderly people with frailty and metabolic syndrome. Material and methods. 96 elderly people were examined. The control group consisted of persons without metabolic syndrome and without frailty. The main group 1 consisted of patients with metabolic syndrome and frailty with a low level of therapeutic alliance who did not want to cooperate with a physical therapist and / or actively improve their health on their own. The main group 2 included patients who agreed to undergo a developed program of physical therapy (a high level of therapeutic alliance) using kinesitherapy, massage, nutritional correction, education of the patient and his family, elements of cognitive training and occupational therapy for 1 year. The effectiveness of the program was assessed by the dynamics of systolic and diastolic blood pressure, heart rate, Kvass endurance coefficient, Baevsky's adaptive potential, Robinson's index, physical performance (based on the results of a 6-minute test), carbohydrate parameters (fasting blood glucose and after glucose load) and lipid (concentration of cholesterol, triglycerides, high density lipoproteins) metabolism, the level of depression according to the GDS-15 questionnaire. Results and discussion. In elderly people with frailty and metabolic syndrome, a statistically significant (p <0.05) deterioration in the parameters of the functioning of the cardiovascular system (according to the levels of DBP, heart rate at rest, Kvass endurance coefficient, Baevsky's adaptive potential, Robinson's index), physical performance (according to the results of a 6-minute test - distance, severity of fatigue, shortness of breath, cardialgia), biochemical parameters (fasting hyperglycemia, impaired glucose tolerance, atherogenic dyslipidemia), psycho-emotional state (depression) from their peers. The use of physical therapy tools led to a statistically significant improvement (p <0.05) of all the studied parameters of the functioning of the cardiovascular system, biochemical parameters in elderly people with metabolic syndrome and frailty, an increase in their physical performance, and an improvement in psycho-emotional status. A low level of therapeutic / rehabilitative alliance led to unsatisfactory fulfillment or non-fulfillment of the recommendations provided by patients and is associated with a lack of improvement in the state of the cardiovascular system, physical performance, age-associated depression. Conclusion. It is advisable to include physical therapy means in the rehabilitation programs for elderly patients with comorbid pathology like frailty and metabolic syndrome for the prevention of cardiovascular accidents
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Dulka, Olha, Vitalii Prybylskyi, Svitlana Oliinyk, Anatolii Kuts et Oksana Vitriak. « Using of clinoptilolite, activated charcoal and rock crystal in water purification technology to enhance the biological value of bread kvass ». Ukrainian Food Journal 8, no 2 (juin 2019) : 307–16. http://dx.doi.org/10.24263/2304-974x-2019-8-2-10.
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Baschali, Aristea, Effie Tsakalidou, Adamantini Kyriacou, Nena Karavasiloglou et Antonia-Leda Matalas. « Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries : a neglected food group ». Nutrition Research Reviews 30, no 1 (24 janvier 2017) : 1–24. http://dx.doi.org/10.1017/s0954422416000202.
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AbstractFermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such askefir,kvass,kombuchaandhardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.
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Миллер, Юлия Юрьевна, et Татьяна Федоровна Киселева. « The Possibility of Obtaining Highly Fermented Rye Malt with the Use of Organic Processing ». Beer and beverages, no 2 (26 juin 2021) : 14–18. http://dx.doi.org/10.52653/pin.2021.2.2.008.
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Производство солода - это актуальное направление развития пищевой отрасли. От качества солода напрямую зависит качество готового напитка пивобезалкогольной отрасли. В технологии кваса используют ржаной солод двух видов - неферментированный и ферментированный, первый солод как источник ферментов, второй - вкусоароматических соединений. С целью улучшения технологических характеристик солода применяют различные способы воздействия на зерновое сырье на разных технологических стадиях. Авторы предлагают способ получения ржаного солода с применением стимулирующей обработки ржи на стадии замачивания. С этой целью по окончании замачивания, последние 6 ч выдержки зерна под слоем воды, в замочную воду вносят комплекс органических кислот из цикла Кребса в концентрации 10-9 моль/дм3 и выдерживают с ним 6 ч. Данная обработка позволяет усилить накопление ферментного потенциала зерна, и в первые 6 ч выдержки уровень амилолитической, протеолитической и цитолитической активностей превышает уровень аналогичных ферментов в необработанном зерне на 4,7; 9,8 и 3,5%, соответственно. Следующая стадия проращивания приводит к интенсивному накоплению ферментативной активности в ржаном солоде. Последующая сушка, а в случае ферментированного солода дополнительная стадия ферментации, провоцирующие естественное падение уровня гидролитических ферментов, приводят к накоплению ферментативной активности, ед./г: 215,0±1,0 (амилолитической), 57,2±0,1 (протеолитической), 315,0±1,0 (цитолитической) для неферментированного солода и 182,0±1,0 (амилолитической), 51,2±0,1 (протеолитической) и 286,0±1,0 (цитолитической) для ферментированного, что на 11-25% выше тех же показателей ржаного солода, полученного традиционным способом. Полученный ржаной солод (неферментированный и ферментированный) рекомендуется использовать в технологии кваса. Malt production is an actual direction of development of the food industry. The quality of the finished beverage of the beer and non-alcoholic industry directly depends on the quality of the malt. The kvass technology uses two types of rye malt - unfermented and fermented, the first malt as a source of enzymes, the second - flavoring compounds. In order to improve the technological characteristics of malt, various methods of influencing grain raw materials are used at different technological stages. We propose a method for producing rye malt with the use of stimulating rye processing at the soaking stage. For this purpose, at the end of soaking, the last six hours of grain aging under a layer of water, a complex of organic acids from the Krebs cycle is introduced into the water in a concentration of 10-9 mol/dm3 and aged with it for six hours. This treatment increases the accumulation of the enzyme potential of the grain, and in the first six hours of exposure, the level of amylolytic, proteolytic and cytolytic activity exceeds the level of similar enzymes in the untreated grain by 4.7; 9.8 and 3.5%, respectively. The next stage of germination leads to an intensive accumulation of enzymatic activity in rye malt. Subsequent drying, and in the case of fermented malt, an additional fermentation stage, provoking a natural drop in the level of hydrolytic enzymes, leads to the accumulation of enzymatic activity, units/g: 215.0±1.0 (amylolytic), 57.2±0.1 (proteolytic), 315.0±1.0 (cytolytic) for unfermented malt and 182.0±1.0 (amylolytic), 51.2±0.1 (proteolytic) and 286.0±1.0 (cytolytic) for fermented, which is 11-25% higher than the same indicators of rye malt obtained in the traditional way. The resulting rye malt (unfermented and fermented) is recommended for use in kvass technology.
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Jargin, S. V. « Kvass : A Possible Contributor to Chronic Alcoholism in the Former Soviet Union--Alcohol Content Should Be Indicated on Labels and in Advertising ». Alcohol and Alcoholism 44, no 5 (1 septembre 2009) : 529. http://dx.doi.org/10.1093/alcalc/agp055.
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Сенченко, М. А., et М. В. Степанова. « Heavy Metals and Microelements in the System "Soil – Plant – Product of Plant Processing" ». Vestnik APK Verhnevolzh`ia, no 1(53) (30 mars 2021) : 13–18. http://dx.doi.org/10.35694/yarcx.2021.53.1.002.
Texte intégralRésumé :
В России при производстве национальных напитков и продуктов питания используют сырьё растительного происхождения. Многие участки для возделываемых культур расположены вблизи урбанизированных районов, нефтеперерабатывающих и машиностроительных заводов. Исследования посвящены определению тяжёлых металлов в почвах урбанизированных и сельских районов Ярославской области и проведены в 2019–2020 гг. Целью данного исследования является определение содержания некоторых микроэлементов и тяжёлых металлов в почве, ревене и продукте его переработки – квасе, произведённом разными способами (рассматривались 2 технологии: технология с дополнительной операцией «вымачивание стеблей ревеня» и «настаивание стеблей ревеня и дополнительных ингредиентов» и технология с дополнительной операцией «варка стеблей ревеня и дополнительных ингредиентов»). При исследовании загрязнения почвы микроэлементами и тяжёлыми металлами на всех территориях превышения предельно допустимых концентраций не выявлено. Установлено, что по величине среднего содержания в водной вытяжке почвы исследуемые элементы на всех рассмотренных территориях региона образуют следующий убывающий ряд: железо > свинец > цинк > медь > мышьяк > кадмий. Более высокие концентрации цинка, железа, кадмия, свинца и мышьяка выявлены в урбанизированной территории, а меди – в сельской территории. Анализ миграционной способности элементов в системе «почва – растение – продукция растительного происхождения» показал наличие плохой миграционной способности для цинка и железа. Использование растительного сырья, произведённого по технологии органического производства и по разработанной технологии переработки растительного сырья, способствовало наименьшему воздействию на его составные части, увеличению содержания макро- и микроэлементов. При этом содержание токсичных элементов остаётся в пределах действующих нормативных документов. Технология, включающая дополнительную операцию «варка», обеспечила наибольшую экстракцию макро- и микроэлементов из ревеня в квас. In Russia, raw materials of plant origin are used in the production of national beverages and food products. Many areas for cultivated crops are located near urbanized areas, oil refineries and mechanical engineering plants. Researches are devoted to the definition of heavy metals in soils of urbanized and rural areas of the Yaroslavl region and were carried out in 2019–2020. The purpose of this study is to determine the content of some microelements and heavy metals in soil, rhubarb and its processing product – kvass produced in various ways (2 technologies were considered: technology with an additional operation "soaking rhubarb stems" and "infusing rhubarb stems and additional ingredients" and technology with an additional operation "boiling rhubarb stems and additional ingredients"). When investigating soil contamination with microelements and heavy metals in all territories, no excess of maximum permissible concentrations was found. It was established that in terms of the average content in the water extract of the soil, the examined elements in all the considered territories of the region form the following decreasing series: iron > lead > zinc > copper > arsenic > cadmium. Higher concentrations of zinc, iron, cadmium, lead and arsenic were found in urbanized territory, and copper in rural territory. An analysis of the migration ability of elements in the system "soil – plant – product of plant processing" showed the presence of poor migration ability for zinc and iron. The use of plant raw materials produced according to the organic production technology and the developed technology for processing plant raw materials contributed to the least impact on its components, an increase in the content of macro- and microelements. At the same time, the content of toxic elements remains within the limits of existing regulatory documents. The technology, including an additional "boiling" operation, ensured the greatest extraction of macro- and microelements from rhubarb to kvass.
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Semenyuta, Anna, Tatiana Tanashkina et Vasiliy Semenyuta. « Special Buckwheat Malt Obtaining and Quality Evaluating ». Food Industry 8, no 1 (22 mars 2023) : 54–63. http://dx.doi.org/10.29141/2500-1922-2023-8-1-6.
Texte intégralRésumé :
Recently, a man has been actively working to obtain new types of malts that are used as raw materials for food production. The study aim is to develop methods for obtain ing malts from buckwheat grain. The study objects are five malt samples obtained from buckwheat grain: light (control), two caramel (subtypes I and II) and two dark (subtypes I and II). The manufacture methods of colored malts differed in the use of conversion procedures for dark and conversion and fermentation procedures for caramel, as well as thermal load level during drying. There are indicators of buckwheat malt: moisture mass fraction, extract and protein substances, Kohlbach number, amine nitrogen content, color, viscosity, titrated acidity. The thesis consists of technological schemes for obtaining light and dark malts from buckwheat. The types of malt obtained differed in organoleptic and physico-chemical properties. Caramel malt samples had a weak malt aroma and a sweet taste with a nutty taste, more pronounced in subtype II. Dark malt samples had the ab sence of a nutty taste. Higher extractivity, lower Kohlbach number and amine nitrogen levels, and higher chromaticity for caramel II and dark II compared to the control sample led to the main differences in physico-chemical parameters. The results showed that the viscosity of buckwheat malt samples 3 and 5 was 1.12 and 1.03 mPa∙s. The resulting malt from buckwheat can be recommended for the gluten-free food products (kvass, malt and low-alcohol fermented beverages, confectionery, etc.) manufacture in order to improve their flavor characteristics.
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Tarnovska, Antonina, et Anastasiia Heneha. « ASSESSMENT OF THE FUNCTIONAL STATE OF THE CARDIOVASCULAR SYSTEM OF STUDENTS ». Scientific Journal of Polonia University 61, no 6 (5 mars 2024) : 178–86. http://dx.doi.org/10.23856/6122.
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Student youth are constantly in various stressful circumstances associated with social, economic, and psychological changes. These factors, as well as an unbalanced diet, lack of sleep, negatively affect the physical, mental and social health of students, and create prerequisites for reducing the adaptive capacity of the body. Studying the adaptation capabilities of students in conditions of intensive study load will make it possible to analyze their adaptation potential and level of health in order to introduce health-improving, preventive and medical measures if necessary. As a marker for evaluating the work of the human cardiovascular system, we used such indicators as heart rate, adaptation potential, endurance coefficient, Rufier index. We evaluated the functioning of the circulatory system in students of the Faculty of Biology by determining the adaptation potential according to Baevsky, the coefficient of endurance according to the Kvass formula and the Roufier index. Having assessed the level of functioning of the circulatory system in students of the II year according to the indicator of adaptation potential, we found that the majority of students have a satisfactory level of adaptation. In 30% of male students and 35% of female students, a poor and unsatisfactory evaluation of the reaction according to the Rufier index and weakening of the cardiovascular system was found in 40% of male students and 71% of female students, according to the endurance coefficient. This is probably explained by a decrease in the reserve capabilities of the cardiovascular system due to the low physical fitness of the students.
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Sankin, E. V., et V. P. Zinoviev. « State Regulation of Fishing in Russia in the 19th – Early 20th Centurу ». Bulletin of Irkutsk State University. Series History 38 (2021) : 72–85. http://dx.doi.org/10.26516/2222-9124.2021.38.72.
Texte intégralRésumé :
The article, mainly based on Siberian material, examines the problem of regulation of fishing in the Russian Empire in the late 19th – early 20th century, when serious consequences of predatory, unrestricted use of natural resources became apparent to the public and local officials. There is an awareness of the need for restrictive measures at the level of regional administration and the inattention of the general imperial power structures to this issue in relation to Asian Russia. Fishermen actively opposed any regulation of the time and methods of fishing in Siberia. Fishing in Asian Russia had no restrictions until the Soviet era. The officials found justification for this primarily in the rights of the foreign population to use traditional fishing grounds. All the lands of Siberia remained officially state-owned and during the XIX century, fishing grounds were gradually transferred to tax articles. Attempts to regulate the rental relations of the aboriginal population and fishermen, undertaken by local authorities, have not yielded great results. Somewhat more important were the measures to regulate the relations of fishermen and hired workers at capitalist fishing enterprises – strezhevye sands. The resolutions of the Tobolsk provincial administration obliged fishermen to give workers special clothes and shoes, improve nutrition, meat, fish, bread, porridge, butter, kvass and tea were to be included in the workers' diet. The working day was limited to 15 hours a day. The resolutions ordered to arrange separate rooms for workers to rest, imputed polite treatment of workers and an increase in wages to 30 rubles. per season. District police officers were appointed responsible for the execution of the resolution. This kind of control made the regulations practically useless. The fishing industry of Siberia remained throughout the 19th – early 20th century a field of spontaneous regulation based on the economic traditions of the Russian and aboriginal population.
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Nikulina, A., I. Tuyzarova, R. Shukanov, N. Altynova et A. Shukanov. « ANALYSIS OF THE CARDIOVASCULAR SYSTEM IN SIMULATED CONDITIONS ». Human Sport Medicine 19, no 3 (24 octobre 2019) : 7–13. http://dx.doi.org/10.14529/hsm190301.
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Aim. The article deals with establishing the correlations between the anthropometric, hemodynamic, and vegetative tone indicators in first and second-year students during their adaptation to university conditions. The morphophysiological status of students was corrected by Selenes+ and additional physical load. Materials and methods. Students aged 17–20 years (n = 60) participated in a longitudinal study. The following physiological methods were used: body length and mass measurement; BMI calculation; detection of selenium in blood serum; systolic and diastolic pressure measurement; heart rate calculation; average dynamic pressure calculation; pulse pressure calculation; stroke volume calculation using Starr’s equation; minute volume blood flow calculation; endurance coefficient calculation according to Kvass’ equation; functional changes index calculation; Kerdo vegetative index calculation. Results. It was established that application of selenium depending on physical load in first-year female students influenced significantly the following indicators: arterial pressure (F = 4.21), heart rate (F = 3.42), minute volume blood flow (F = 3.80), functional changes index (F = 10.65), systolic pressure (F = 4.72; P < 0.05); selenium concentration (F = 93.97; P < 0.001). At the end of the IV stage, statistically significant F-criteria for arterial pressure (F = 3.50), heart rate (F = 4.33), endurance coefficient (F = 4.78; Р < 0.05), systolic pressure (F = 5.92), pulse pressure (F = 5.50; P < 0.01), functional changes index (F = 10.65), selenium concentration (F = 41.11; P < 0.001) were registered. Conclusion. The correlations revealed between the anthropometric, hemodynamic, and vegetative tone indicators in first and second-year students allowed to make a conclusion about the efficiency of the Selenes+ supplement during adaptation to university conditions. The Selenes+ supplement combined with physical exercises contributes to less pronounced stress in the cardiovascular system and provides the physiological optimum of the body.
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Pryshchepa, Bohdan, Yulia Rusakova et Lesia Chmil. « Inscriptions in Hebrew on Ceramic Ware of the 17th—18th Centuries ». Arheologia, no 1 (29 mars 2023) : 127–33. http://dx.doi.org/10.15407/arheologia2023.01.127.
Texte intégralRésumé :
In the article the authors deal with the verification, attribution and introduction into scientific circulation of a number of Hebrew inscriptions on Early Modern ceramic vessels. This issue has not been raised in the Ukrainian archaeological publications yet. Such isolated inscriptions were previously wrongly interpreted as potters’ marks. More than a dozen of vessels with inscriptions in Hebrew are known today. In particular, they were found during the excavations of three cities — Bila Tserkva, Kyiv, Ostroh. These are fragments of three plates, two small and one large mugs, which come from the cellar of the first half of the 17th century in Ostroh, two plates and a mug from the building of the late 17th — early 18th centuries in Bila Tserkva, as well as a pot from the building of the 17th century in Kyiv. Two groups of inscriptions can be distinguished. The first one is Passover inscriptions on vessels that were obviously intended for the Passover Seder (a symbolic set of products for a holiday supper) or for daily usage during the holiday. Using an additional set of vessels to the holiday is explained by kashrut norms and specific prohibitions of kvass use. The mug with an inscription “kimkha de Piskha” (“flour for Pesach”) belongs to the second group. It was associated exclusively with religious needs and was intended for the collection of donations (tzadaka) on Passover. Tzadaka as a religious obligation to perform charity laid at the basis of the Jewish community existence. It led to the proliferation of different types of money boxes for collecting donations. In general, the topic requires detailed investigations with the involvement of additional archaeological materials, interpretation and introduction of hitherto unpublished materials into scientific circulation.
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Goleva, T. G. « Komi-Permians traditional beverages in the context of modernization of the society ». VESTNIK ARHEOLOGII, ANTROPOLOGII I ETNOGRAFII, no 1(56) (21 mars 2022) : 213–22. http://dx.doi.org/10.20874/2071-0437-2022-56-1-18.
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Komi-Permians are the indigenous population of the Perm Kama region. Their traditional drinks include kvass, home brew, beer, moonshine, and herbal teas, made at home from local agricultural products and wild plants. The main purpose of the article is to describe changes in the customs of production and consumption of beverages by the Komi-Permians over the past century and to identify factors that contribute to the maintenance of traditions or the spread of innovations. The study is based on historical and ethnographic methods and the results of research by Russian scientists in the field of exploring the gastronomic culture, traditional cuisine of ethnic groups and the history of their nutrition. Traditional beverages are considered as an element of the food culture of the people and as an ethno-marking feature in the context of household, social and economic develop-ment and intercultural interaction. Publications of the 20th c. and modern data indicate a steady commitment of the people to traditional types of drinks until almost the end of the 20th c. Changes in living conditions led to transfor-mations that began to occur most intensively at the end of the last century. Transformations were primarily asso-ciated with the inclusion of purchased products into the diet and the expansion of the raw materials base; there also was a slight modification of traditional technologies and conditions for the production of beverages. The sus-tainability or change of folk traditions is determined by the availability of resources and tools for making drinks, taste preferences, and socio-economic conditions. The changes affected the system of transmitting of folk reci-pes, and the techniques of practical development of technologies. Presently, special ritual and event practices can be distinguished, in which traditional drinks are still preferred, and the custom of serving folk drinks at official and social events is being developed. Traditional beverages started to play a new role in maintaining the ethnic identity of the Komi-Permians and the representation of folk culture.
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Tsygankov, Sergii, Viktor Ushkarenko, Olena Grek, Olena Krasulya, Iuliia Ushkarenko, Alla Tymchuk, Olena Onopriichuk et Oleksandr Savchenko. « METHODS OF DETERMINATION OF PARAMETERS OF FERMENTED WHEY-MALTY MIXTURES ». EUREKA : Life Sciences 5 (28 septembre 2018) : 30–38. http://dx.doi.org/10.21303/2504-5695.2018.00710.
Texte intégralRésumé :
The article presents main methods of studying restored whey-malty mixtures after fermentation by lactose-fermenting yeast and saccharomyces for getting a beverage of the kvass type. The methods of accumulation of yeast cells Kluyveromyces lactis 469 and their percent with glycogen from the general concentration at fermentation of wort of the restored mixture at different ratios of dry malt and whey are offered and results are obtained. According to the obtained data, it was established, that yeast cells actively developed in the period from 4 to 16 fermentation hour at the ratio of malt and whey in the restored mixture as 1:1,5 and 1:2. The increment of cells with glycogen in mixtures with the ratio – malt:whey as 1,5:1 and 2:1 was intensive. Thus, at 36 hour of fermentation the amount of yeast was 67,2 and 68,9 % respectively from the total number of cells. The generative capacity of yeast allowed to specify the fermentation temperature of wort of restored mixtures, cultivated by different races. It was established, that for Kluyveromyces lactis 469 the maximal accumulation of yeast (67…69 mln cell/cm3 of wort) is observed at fermentation temperature – 30…32 °С, for Saccharomyces cerevisiae Р-87 and Saccharomyces cerevisiae M-5 – 30…34 °С. The gasochromatographic method allowed to identify side products of fermentation of fermented whey-malty wort by both lactose fermenting yeast and saccharomyces. The presented information is enough for the objective assessment of the qualitative composition of fermentation products as a result of the effect of different yeast races. The use of Saccharomyces cerevisiae Р-87 for fermentation of whey-malty wort positively influences metabolism of a producer, stimulating biosynthesis or transformation of aromatic substances of the nutritive medium. The obtained research results indicate objective possibilities for the effective functioning of the aforesaid yeast race for fermentation of restored whey-malty wort in production systems.