ИССЛЕДОВАНИЕ СОЛОДОВЕННЫХ СВОЙСТВ КАЗАХСТАНСКИХ СОРТОВ ЗЕРНА ТРИТИКАЛЕ ДЛЯ ИСПОЛЬЗОВАНИЯ В ИНДУСТРИИ НАПИТКОВ

Abstract

Today the beverage industry occupies an important place in the processing industry of the Republic of Kazakhstan and is one of the most attractive investment sectors of the economy. However, this industry is still not provided in sufficient quantities with its own, domestic high-quality raw materials - rye and / or barley malt. For example, fermented malt is used as a source of colors and aromas. It is the main raw material in the preparation of kvass, kvass wort concentrate and kvass bread, the rate of application of this type of malt is from 40 to 60%, depending on the method of production of this type of product. The processing of cereals with a high protein content (above 12%) and a low starch content and extractiveness is economically disadvantageous, and undesirable from a quality point of view. The most important directions in solving this problem should be recognized as the improvement and development of new resource-saving technologies of malt using non-traditional types of raw materials. Currently, the use of triticale grain in the fermentation industry in the production of malt and the further replacement of traditional types of malt for the preparation of alcohol, beer, kvass is promising. In recent years, new varieties of triticale have been obtained in the Republic of Kazakhstan, which are distinguished by high technological properties, which are included in the State Register. In this regard, it is obvious that the performance of work related to theoretical and experimental research aimed at the development of new technological modes of preparation of malt from triticale is one of the urgent tasks, the decision of which, to create an assortment of drinks. The purpose of the research work is to study the malting properties of Kazakhstani varieties of triticale grain.