In this work, the ratio of the permissible replacement of the main malt
raw material for additives, such as powder, juice and syrup, obtained by a
fundamentally new method from local varieties of Jerusalem artichoke in the production
of beer, is studied. And also the definition of the introduction of additives from
Jerusalem artichoke in the technological process of obtaining beer is considered.
Experiments were carried out with partial replacement of malt with Jerusalem artichoke
additives in various amounts of 5%; ten %; 15 %; twenty %; thirty %. Preparation of
components of raw materials, including the process of brewing beer according to the
classical method in light and dark methods, which were carried out according to the
accepted traditional technology of the plant. The use of inulin powders of Jerusalem
artichoke of local Uzbek varieties "Muzhiza" and "Fayz-Baraka" in beer technology in
technological processes such as mashing malt, boiling mash (with hops), the end of
boiling, fermentation and fermentation has a positive effect
In this work, the ratio of the permissible replacement of the main malt
raw material for additives, such as powder, juice and syrup, obtained by a
fundamentally new method from local varieties of Jerusalem artichoke in the production
of beer, is studied. And also the definition of the introduction of additives from
Jerusalem artichoke in the technological process of obtaining beer is considered.
Experiments were carried out with partial replacement of malt with Jerusalem artichoke
additives in various amounts of 5%; ten %; 15 %; twenty %; thirty %. Preparation of
components of raw materials, including the process of brewing beer according to the
classical method in light and dark methods, which were carried out according to the
accepted traditional technology of the plant. The use of inulin powders of Jerusalem
artichoke of local Uzbek varieties "Muzhiza" and "Fayz-Baraka" in beer technology in
technological processes such as mashing malt, boiling mash (with hops), the end of
boiling, fermentation and fermentation has a positive effect
| № | Муаллифнинг исми | Лавозими | Ташкилот номи |
|---|---|---|---|
| 1 | Egamberdieva M.H. | teacher | Тошкент кимё-технология институти |
| 2 | Roustambekova F.. | teacher | Тошкент кимё-технология институти |
| 3 | Mirkhuzhaev M.. | teacher | Тошкент кимё-технология институти |
| № | Ҳавола номи |
|---|---|
| 1 | F. Rustambekova, Kh. Khasanov. The Research About Antioxidant Activity of Peptides Obtained from Jerusalem Artichoke Proteins. “Novation Publications International Journal of Innovations in Engineering Research and Technology” 2021. 298 |
| 2 | I.V. Melnik. Journal of Drinks. “Technologies and innovations”. 2016 |
| 3 | M.A. Likhodumova, D.A. Yarmarkin, L.S. Prohasko, B.K. Asenova, R.V. Zalilov. “Innovative technologies of water treatment for the production of weak - and nonalcoholic products”. 2013. 159 |
| 4 | M.B. Rebezov, N.L. Naumova, A.A. Lukin, G.K. Alkhamova, M.F. Khayrullin. “Food behavior of consumers’ question catering”. 2011. 23 |
| 5 | A.V. Kondratieva, A.I. Nushtaeva, M.A. Likhodumova. To the study of consumer preferences. “Modern business space: current problems and prospects: youth scientific and practical journal”. 2013. 174 |
| 6 | T.A. Perevyyshin. Prospects for the use of oats in the production of worth for new types of beer. “Bulletin of the Stavropol Agro industrial Complex”. 2014. 31 |
| 7 | R.A. Petrov. Development of rational technology of mashing and boiling of beer worth using unmalted barley. “Beer and Drink”. 2012. 22 |
| 8 | I.V. Kiselev. Method of production of light beer. "Berlin". 2012 |
| 9 | E.D. Debedeva. “Method of production of light beer”. 2002 |
| 10 | G.N. Kosminsky, E.M. Morgunova. Technology of new kind of beer. “Beer and drinks”. 2006. 36 |
| 11 | Patent of the Russian Federation RU 92015938 A. 1995 |
| 12 | I.V. Altukhov. Reduction of energy consumption in the processes of drying vegetable raw materials. Actual problems of agro industrial complex: mat. region. “Scientific and practical conference”. 2005. 15 |
| 13 | Sh. Sultanova, J. Safarov, A. Usenov, T. Raxmanova. Definitions of useful energy and temperature at the outlet of solar collectors. // E3S Web of Conferences: Rudenko International Conference. “Methodological problems in reliability study of large energy systems”. 2020. 1 |
| 14 | I.V. Altukhov. Investigation of drying process of carrot roots by IR EnergoData. “Bulletin of the ISAA”. 2011. 26 |
| 15 | M.A. Likhodumova, L.S. Prohasko. To the question of consumer preferences of low-alcohol beverages in Chelyabinsk. “Young Scientist”. 2013. 126 |
| 16 | M.J. Herderich., P.A. Smith P.A. Analysis of grape and wine tannins: methods, applications and challenges. “Aust.J. Grape Wine Res”. 2005. 205 |
| 17 | A. Parenti, P. Spugnoli, L. Calamai, S. Ferrari, C. Gori. Eur Food Res Technology. 2004. 360 |
| 18 | Z.Sh. Sapaeva, S.T. Tuychieva. Oxidation processes of wines. “Winemaking and Viticulture”. 2006. 40 |