atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-1-12-18atu-1514Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПрименение нетрадиционного сырья в производстве пиваUsing of nontraditional raw materials in beer productionКеримбаеваA. А.KerimbayevaA. A.

050012, г. Алматы, Толе би 100

050012, Almaty, Tole bi str., 100

a.kerimbayeva@gmail.comАхметжановаA. К.AkhmetzhanovaA. A.

050012, г. Алматы, Толе би 100

050012, Almaty, Tole bi str., 100

ИзтаевА. И.IztayevA. I.

050012, г. Алматы, Толе би 100

050012, Almaty, Tole bi str., 100

БайгазиеваГ. И.BaigaziyevaG. I.

050012, г. Алматы, Толе би 100

050012, Almaty, Tole bi str., 100

КекибаеваA. К.KekibaevaA. A.

050012, г. Алматы, Толе би 100

050012, Almaty, Tole bi str., 100

Алматинский технологический университетКазахстанAlmaty technological universityKazakhstan202330032023011218Copyright © Керимбаева A.А., Ахметжанова A.К., Изтаев А.И., Байгазиева Г.И., Кекибаева A.К., 20232023Керимбаева A.А., Ахметжанова A.К., Изтаев А.И., Байгазиева Г.И., Кекибаева A.К.Kerimbayeva A.A., Akhmetzhanova A.A., Iztayev A.I., Baigaziyeva G.I., Kekibaeva A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1514

С учетом высокой конкуренции и условий, в которых находится пивоварение, предприятиям необходимо постоянно заниматься разработкой новых продуктов, отвечающих потребительским, санитарным требованиям, высоким качеством и пищевой ценностью. А также переориентировать структуру потребления казахстанцами алкоголя в сторону менее крепких напитков, что является общемировой прогрессивной практикой. В связи с этим актуальным направлением является производство комбинированных напитков на основе пива с использованием нетрадиционного растительного сырья. Целью представленных исследований является проведение работы по подбору оптимального способа производства пива специального назначения на основе сока яблока и винограда. Выбор данного растительного сырья связан с широкой сырьевой базой и возможностью переработки в сок. При производстве смешанного напитка применяли способ введения готовых соков в молодое пиво после стадии дображивания, а также введение сброженных соков в молодое пиво. Исследованы органолептические и физико-химические показатели готового пива произведенного по двум способам. В результате по первому способу подобраны оптимальные соотношения пиво: сок, 70:30, где имеется наиболее гармоничное сочетание по органолептическим характеристикам, но по данному способу наблюдается коллоидная нестабильность. При производстве пива специального по второму способу, применяли расу дрожжей Oettinger Pils для сбраживания соковых основ и вводили в молодое пиво после стадии дображивания. В результате при соотношении пиво: сок в концентрации 50:50 наблюдались наивысшие органолептические и физико-химические показатели качества, а также высокая стабильность напитка.

Given the highly competitive environment of brewing industry today, businesses need to constantly develop new products of high quality and nutritional value that meet consumer and sanitary requirements. Therefore, the production of beer-based mixed beverages using nontraditional raw plant materials is gaining popularity. It is quite possible to produce these types of beverages at brewing facilities of Almaty and the Almaty region since it presents a favorable climate to develop agricultural businesses producing fruits and berries and has a large potential for using wild crops. Using of these plants will keep the enterprise economically viable by expanding the assortment of products and increasing the share of low-alcohol beverages in total production. In this study, the purpose is to select the optimum method for the production of special beer based on apple and grape juice. The choice of these particular types of raw plant materials was due to their wide availability and suitability for juice processing. The methods of introducing juice into young beer after the post-fermentation stage, as well as the introduction of fermented juice into young beer, were applied in the production of a mixed beverage. The organoleptic, physicochemical properties of the finished beer made using two methods have been studied. As a result, the optimal beer to juice ratio of 70:30 was selected according to the first method. This method resulted in the most balanced combination in terms of organoleptic characteristics, but colloidal instability was observed. For the second method of special beer production, the Oettinger Pils yeast race was used for fermentation of the juice base that was introduced into young beer after the post-fermentation stage. The resulting beverage at the 50:50 ratio of beer to juice was highly stable and had the highest organoleptic and physicochemical qualities.

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The authors declare that there are no conflicts of interest present.