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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Use of unmalted cereals with enzyme preparations in brewing(2024) Loiko, Serhii; Romanova, Zoriana; Zheplinska, Mariia; Romanov, Mykola; Vasyliv, VolodymyrUsing unmalted grain is one of the ways to improve quality, reduce production costs, and create new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. The methods of technical and chemical analysis were used to determine the organoleptic and physicochemical indicators of beer. Recommendations have been developed for the intensification of wort preparation using different types of grain raw materials - unmalted barley and rice groats with the addition of enzyme preparations from Novozymes (Denmark) at various stages of brewing. When testing new enzyme preparations (β-glucanase complex, xylanase), filtration time, wort viscosity and β-glucan content. and arabinoxylans decreased by approximately 20% compared to control samples. The use of a new enzyme preparation contributed to a better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement in the quality of the wort, a reduction in the duration of the process, and a reduction in the cost of raw materials. To ensure the necessary ratio of substances in the wort, it is necessary to introduce complex enzyme preparations - peptide hydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the research is that the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus will allow brewers to produce worts and beers of the same composition and quality as premium worts and beers using only malt.Документ Unmalted materials in brewing(2018) Loiko, Serhii; Romanova, Zoriana; Romanov, MykolaPurpose: The main raw material for beer production is malt. There is a tendency to use other grain crops in the production of beer. The using of unmalted materials gives opportunity for brewers and technologist for cost saving. But replacing of malt makes affects the quality of wort and beer. The purpose of the researches was to compare quality parameters of 100% malt beers and beer with part of malt replaced by unmalted barley. Methods: To solve the given problem the methods of the high-performance liquid chromatography, analysis and empirical methods are used. Results: Using a big amount of unmalted grits together with external enzymes gives brewers opportunity to receive product in the same composition and quality like high-quality product using only malt. Conclusions: For brewing with a very small amount of malt, barley is a very good choice for replacing part of it as it has some characteristics of malt. It is possible, economically profitable and technically reasoned to replace half of the malt in the grind. But it becomes necessary to use exogenous enzymes.