Abstract
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.
Highlights
Beer is a rather popular beverage in many countries of the world that enjoys demand due to its flavor and aroma characteristics, especially among young people.At present, technology of beer production is aimed at developing new varieties with the addition of alternative vegetable raw materials, which give the drink certain taste peculiarities and increases the demand for the produce [1, 2]
Scots pine needles for the experiment were gathered in winter, as, according to preliminary research, at this particular time, pine needles accumulate the highest amount of biologically active substances
We found the following theoretical values of antioxidant activity of the extract of pine needles: Y=223 mg/dm3
Summary
Technology of beer production is aimed at developing new varieties with the addition of alternative vegetable raw materials, which give the drink certain taste peculiarities and increases the demand for the produce [1, 2]. Technology and equipment of food production antimicrobial and antifungicide substances of natural origin, when added to beer, may improve its quality indicators; prevent contamination by microorganisms and application of preservatives in the production of the drink [4]. These benefits theoretically substantiate the feasibility of adding alternative vegetable raw materials to beer, namely the needles of Scots pine, which meets all the aforementioned requirements. Development of beer with the addition of pine extract gives an opportunity to obtain new original varieties of beer and expand the assortment of beer industry
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