About the performance of using the extract of barley malt in the creation of modern drinks based on alcohol fermentation

Abstract

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 .