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Title: BIOTECHNOLOGICAL AND RAW MATERIAL ASPECTS IN THE PRODUCTION OF PROBIOTIC DRINK FROM WHEAT
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BIOTECHNOLOGICAL AND RAW MATERIAL ASPECTS IN THE PRODUCTION OF PROBIOTIC DRINK FROM WHEAT
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1314-2704
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English
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19
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6.1
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Many works are devoted to the problem of obtaining healthy drinks. The paper discusses various aspects of obtaining the probiotic drink from grain raw materials and concentrate for its preparation. Wheat malt was used as the raw material. The following strains of the lactic acid bacteria were used to manufacture a probiotic beverage: Lactobacillus plantarum, Lactobacillus fermenti, Lactobacillus brevis and acid-resistant yeast Saccharomyces cerevisiae TUM 175. The most good organoleptic and physico-chemical indicators were achieved with the help of the TUM 175 yeast and the Lactobacillus fermenti lactic acid bacteria. The formulations and the technology for producing the concentrate from the wheat light and dark malt were developed. The optimum evaporation temperature of the concentrate using the rotary evaporator is 80 °C. The work was identified the main indicators of the probiotic drink: the mass fraction of dry substances, the acidity, the volume fraction of alcohol, the pH and redox potential. The finished probiotic drink and kvass wort concentrates meet the quality and safety requirements of the regulations of the Russian Federation and the Customs Union.
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conference
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19th International Multidisciplinary Scientific GeoConference SGEM 2019
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19th International Multidisciplinary Scientific GeoConference SGEM 2019, 30 June - 6 July, 2019
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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603-610
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30 June - 6 July, 2019
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website
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cdrom
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6428
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probiotic drink; soft drink; wheat malt; lactic acid bacteria; kvass
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