Investigation of the process of production of crafted beer with spicy and aromatic raw materials

Authors

  • Marija Zheplinska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(050)133-80-28 https://orcid.org/0000-0002-7286-3003
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75
  • Olena Deviatko National University of Life and Environmental Sciences of Ukraine, Mechanical and Technological Faculty, Department of Technical Service and Engineering Management th. M.P. Momotenka, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(066)205-43-01

DOI:

https://doi.org/10.5219/1183

Keywords:

crafted beer, Badian, cinnamon, spicy aromatic raw material, infusions

Abstract

This scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Baert, J. J, De Clippeleer, J., Hughes, P. S., De Cooman, L., Aerts, G. 2012. On the Origin of Free and Bound Staling Aldehydes in Beer. Journal of Agricultural and Food Chemistry, vol. 60, no. 46, p. 114-119. https://doi.org/10.1021/jf303670z DOI: https://doi.org/10.1021/jf303670z

Basařová, G., Šavel, J., Basař, P., Lejsek, T. 2010. Pivovarství: teorie a praxe výroby piva (Brewing: theory and practice of beer procudtion). 1st ed. Prague, Czech Republic : Publisher VŠCHT, 904 p. (In Czech). ISBN: 978-80-7080-734-7.

Chaya, C., Eaton, C., Hewson, L., Vázquez, R., Fernández-Ruiz, V., Smart, K. A., Hort, J. 2015. Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality and Preference, vol. 45, p. 100. https://doi.org/10.1016/j.foodqual.2015.06.003 DOI: https://doi.org/10.1016/j.foodqual.2015.06.003

DSTU 4705: 2006. State standard of Ukraine. Alcoholic infusions from vegetable raw materials for alcoholic beverage production. General specifications. Quality management systems – Requirements.

DSTU 7103: 2009. State standard of Ukraine. Beer. Methods for determining organoleptic parameters and volume of production. Change № 1. Quality management systems – Requirements.

DSTU 3888: 2015. State standard of Ukraine. Beer. General specifications. Quality management systems – Requirements.

Ganbaatar, C., Kubáň, V., Kráčmar, S., Valášek, P., Fišera, M., Hoza, I. 2015. Liquid chromatographic determination of polyphenenols in Czech beers during brewing proces. Potravinarstvo, vol. 9, no. 1, p. 24-30. https://doi.org/10.5219/421 DOI: https://doi.org/10.5219/421

Hucker, B., Vriesekoop, F., Vriesekoop-Beswick, A., Wakeling, L., Vriesekoop, H. 2016. Vitamins in brewing: effects of post fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer. Journal of the Institute of Brewing, vol. 122, no. 2, p. 278-288. https://doi.org/10.1002/jib.312 DOI: https://doi.org/10.1002/jib.312

Kábelová-Ficová, H., Stanislav, K., Gregor, T., Fišera, M., Golian, J., Kubáň, V., Šopík, T. 2017. Preparation of malts for production of special beers. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 441-445. https://doi.org/10.5219/773 DOI: https://doi.org/10.5219/773

Kolyanovska, L. M., Palamarchuk, I. P., Sukhenko, Y., Mussabekova, A., Bissarinov, B., Popiel, P., Mushtruk, M. M., Sukhenkko, V., Vasuliev, V., Semko, T., Tyshchenko, L. 2019. Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer. Proceedings of SPIE - The International Society for Optical Engineering, vol. 25, p. https://doi.org/10.1117/12.2522354 DOI: https://doi.org/10.1117/12.2522354

Lazarov, I. R., Zheplinska, M. M. 2017. Beer with added water-alcohol infusion ginger. VІІ International scientific and practical conference of scientists, postgraduates and students: "Scientific achievements in solving urgent problems of production and processing of raw materials, standardization and food safety." Kyiv : NULeS of Ukraine, p. 307-308.

Mascia, I., Fadda, C., Karabín, M., Dostálek, P., Del Caro, A. 2016. Aging of craft durum wheat beer fermented with sourdough yeasts. LWT - Food Science and Technology, vol. 65. p. 487. https://doi.org/10.1016/j.lwt.2015.08.026 DOI: https://doi.org/10.1016/j.lwt.2015.08.026

Omelchuk, S. V., Golovchenko, V. М. 2011. Use of non-traditional raw materials in brewing for the creation of special beers. Food Science and Technology, vol. 3. p. 56-58.

Punčochářová, L., Pořízka, J., Diviš, P., Štursa, V. 2019. Study of the influence of brewing water on selected analytes in beer. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 507-514. https://doi.org/10.5219/1046 DOI: https://doi.org/10.5219/1046

Romanova, Z. M., Pribylsky, V. L., Tertytsia, S. I. 2008. Extension of assortment: beer "Ginger". Under the new recipe, the drink gets a number of useful signs. Food Technology, Equipment, Ingredients, Packaging, vol. 6, p. 22-24.

Salailenbi Mangang, K. C., Das, A. J, Deka, S. C. 2017. Comparative shelf life study of two different rice beers prepared using wild type and established microbial starters. Journal of the Institute of Brewing, vol. 123, no. 4, p. 579-586. https://doi.org/10.1002/jib.446 DOI: https://doi.org/10.1002/jib.446

Shakhvorostova, V. M., Zheplinska, M. M. 2018. Modeling the process of extraction of valuable substances from ginger. Materials of 72 All-Ukrainian scientific and practical student's conference "Modern technologies in livestock and fish farming: environment - production - environmental problems". Kyiv : NULeS of Ukraine. 306 p.

Sheiko, T., Tkachenko, S., Mushtruk, M., Vasyliv, V., Deviatko, O., Mukoid, R., Bilko, M., Bondar, M. 2019. The Studying the processing of food dye from beet juice. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 688-694. https://doi.org/10.5219/1152 DOI: https://doi.org/10.5219/1152

Sukhenko, Y., Mushtruk, M., Vasyliv, V., Sukhenko, V., Dudchenko, V. 2019. Production of pumpkin pectin paste.In Ivanov, V. et al. Advances in Design, Simulation and Manufacturing II. p. 805-812. https://doi.org/10.1007/978-3-030-22365-6_80 DOI: https://doi.org/10.1007/978-3-030-22365-6_80

Sukhenko, Y., Sukhenko V., Mushtruk M., Litvinenko, A. 2019b. Mathematical model of corrosive-mechanic wear materials in technological medium of food industry. Lecture Notes in Mechanical Engineering, p. 507-514. https://doi.org/10.1007/978-3-319-93587-4_53 DOI: https://doi.org/10.1007/978-3-319-93587-4_53

Sukhenko, Yu., Sukhenko, V., Mushtruk, M., Vasuliv, V., Boyko, Y. 2017. Changing the quality of ground meat for sausage products in the process of grinding. Eastern European Journal of Enterprise Technologies, vol. 4, no. 11, p. 56-63. DOI: https://doi.org/10.15587/1729-4061.2017.108876

Techakriengkrai, I., Paterson, A., Taidi, B., Piggott, J. R. 2012. Staling in Two Canned Lager Beers Stored at Different Temperatures - Sensory Analyses and Consumer Ranking. Journal of the Institute of Brewing, vol. 112, no. 1, p. 28-35. https://doi.org/10.1002/j.2050-0416.2006.tb00704.x DOI: https://doi.org/10.1002/j.2050-0416.2006.tb00704.x

Zhosan, O. A, Zheplinska, M. M. 2018. An infusion of nutmeg to expand the range of craft beer. Materials of 72 All-Ukrainian scientific and practical student's conference "Modern technologies in livestock and fish farming: environment - production - environmental problems". Kyiv : NULeS of Ukraine. p. 275-276.

Published

2019-10-28

How to Cite

Zheplinska, M., Mushtruk, M., Vasyliv, V., & Deviatko, O. (2019). Investigation of the process of production of crafted beer with spicy and aromatic raw materials. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 806–814. https://doi.org/10.5219/1183

Most read articles by the same author(s)

<< < 1 2 3 > >>