IMPROVEMENT OF THERMAL TREATMENT TO ENHANCE BIOLOGICAL RESISTANCE OF FERMENTED BEVERAGES
Journal Title: Вісник Національного Авіаційного Університету - Year 2018, Vol 74, Issue 1
Abstract
Purpose: The perfection the modes of thermal treatment for the increase of biological resistance of the fermented drinks that were got with the use of culture Medusomyces gisevii. Methods: We investigated the effect of thermal treatment in the range 55...80°C fo r 10-60 minutes to change the physicochemical and organoleptic characteristics of fermented beverages dur ing storage and storage conditions of beverages in glass bottles (temperature, filling factor). Results: It is established that to increase the shelf life of the beverage in the optimal processing conditions are th e temperature ranges and du ration, respectively, of 63°C and 40 min to 75°C and 15 min. The optimum fill factor for drink based on the culture of Medusomyces gisevii in glass bottles is 0.90-0.96. Discussion: The stability of non-alcoholic fermented beverages obtained using Medusomyces gisevii culture, treated with pasteur ization under conditions of two treatment regimes: 63°C and 40 min. and 75°C and 15 min was investigated. Ta king into account the rather mild conditions of thermal treatment and achieved a bacteriostatic effect dur ing 60 days of storage at 30°C, the 1th mode can be recommended as acceptable to the increase of biol ogical firmness of drink. Storage of beverages at temperatures up to 12°C can stabilize the microbiologica l state up to 180 days. In the 2nd mode of heat treatment the stability of the beverage remained stable at a storage tempera ture of 30°C for 180 days, and at 12°C – not less than 210 days. The use of modes of thermal processing of beverage within the specified limits allows guaranteed shelf life of 2 to 6 months wit hout significant reduction of organoleptic characteristics and content of biologically active subs tances compared to unprocessed beverage
Authors and Affiliations
Lyudmila Reshetnyak, Oksana Vitriak, Anton Serenko
Keywords
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- EP ID EP509775
- DOI 10.18372/2306-1472.74.12300
- Views 93
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