期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2017
卷号：2
期号：10
页码：40-48
DOI：10.15587/1729-4061.2017.98180
语种：English
出版社：PC Technology Center
摘要：The expediency of using nontraditional vegetable raw material for the enrichment of beer, which partially replaces hops, was substantiated. The parameters of extracting (temperature, duration, hydromodule) of biologically active materials from pine needles were explored. The optimum parameters of extracting the Scots pine needles relative to the indicator of antioxidant activity of the extract were determined: hydromodule is 1:20, temperature is 60 oC, extraction duration is 30 min. Pine needles extract has clear aroma and harmonic, refreshing flavor with a pine tone. The content of ascorbic acid in the extract is 0.275 mg/100 g, antioxidant activity is 202.3 Kl/100 g. The numerical ratio of hops and pine needles in the beer formulation was obtained by mathematical modeling. Quantitative composition of pine needles does not exceed 20 % by weight of the estimated norm of hops, which is sufficient for retaining bitterness and aroma of hops. The formulation of beer, containing the aqueous extract of pine needles, was developed. Quality indicators of the finished beverage were explored.Introducing the pine needles extract, which has plant-based antioxidants, into beer is one of the methods to improve antioxidant capacity of the finished drink. This opens up a prospect for the studies, directed at developing the measures to stabilize beer of different varieties. The research results might be implemented in production, which would positively influence the finished drink quality.
关键词：plant raw materials;antioxidants;pine needles extract;beer wort;mathematical model;biological objects
