Open AccessResearch of the quality of dense wort for production of special purpose beer
Author(s) -
A. Zhaksygulova,
Gulgaisha Baigaziyeva,
A. K. Kekibayeva
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-1-35-41
Subject(s) - brewing , raw material , food science , production (economics) , quality (philosophy) , business , pulp and paper industry , chemistry , microbiology and biotechnology , mathematics , engineering , fermentation , biology , economics , philosophy , organic chemistry , epistemology , macroeconomics
Currently, the brewing industry in Kazakhstan is one of the leading in the production of beverages. Expanding the range, improving the functional properties of the drink is one of the conditions for competitiveness in the market of Kazakhstan and beyond. In this regard, production facilities strive to improve technology, use non-traditional raw materials, natural ingredients. One of the directions that will make it possible to obtain special-purpose beer is the use of high-density brewing with the use of syrups from nontraditional raw materials and the selection of production modes. This article explores the possibility of using Jerusalem artichoke syrup to obtain a dense wort and increase its functional properties. The results of the study showed the optimal use of syrup in a ratio of 70:30 to the wort in the process of boiling the wort with hops. That will allow you to get the wort with the specified characteristics: extractability - 15.9%, density - 1.0630 and the highest organoleptic characteristics. The content of vitamins in the developed wort can satisfy the daily requirement of the human body by 40-50% and determine the functional properties of the dense wort.