Course work

Commodity characteristics and examination of the quality of low alcohol and soft drinks

Introduction

Thirst arises when the water content in the body decreases by only a liter and a half. To relieve the suffering brought by her, it is enough to drink two or three glasses of liquid. The easiest way to make up for the lack of moisture is with ordinary drinking water.

The relevance of the chosen topic lies in the fact that low-alcohol and non-alcoholic drinks are the most widespread and popular alcoholic drinks in our region, both among young people and among adults. But not many people think about what quality these drinks should have. Only goods with a high level of quality are able to satisfy the needs of the consumer, ensure the sale of this product and bring profit to the enterprise.

The consumer advantages of beer are due to the balanced chemical composition.

Many soft drinks have nutritional value, which is attributed to them, first of all, sugars (fructose, glucose, sucrose, etc.) and polysaccharides (starch, inulin, etc.), physiological - minerals, vitamins and enzymes introduced into the composition of raw materials or obtained in the production process. Some of these drinks have a healing effect, for example: extractive drinks from rose hips, from herbal infusions, mineral waters and drinks prepared on the basis of mineral waters.

The purpose term paper is the study of the commodity characteristics of low-alcohol and non-alcoholic beverages.

To achieve this goal, it is necessary to complete a number of tasks:

familiarize yourself with the chemical composition and nutritional value of low-alcohol and non-alcoholic beverages;

study the factors that shape the quality of low-alcohol and non-alcoholic beverages;

study the classification and range of low-alcohol and non-alcoholic beverages;

familiarize yourself with the packaging, labeling, transportation of low-alcohol and non-alcoholic beverages;

consider the falsification of low-alcohol and non-alcoholic beverages;

familiarize yourself with the quality requirements and defects of low-alcohol and non-alcoholic beverages.

1. Chemical composition and the nutritional value low-alcohol and non-alcoholic drinks

Of all the properties that determine the nutritional value of beer, the most important are the energy, physiological and organoleptic value, digestibility and safety.

The biological value and effectiveness of beer are insignificant, since the protein content in it is low (only 6-9% on a dry matter basis, and if we consider that the finished beer contains only 3 to 10% of extractive dry matter, then this is negligible). There are practically no fats in beer.

Energy value beer is only 30-85 kcal per 100 mm of beer (1.0-2.8% of the daily requirement) and is determined by the ethyl alcohol content (from 2.8 to 9.4% by volume). One part of the alcohol is spent for energy purposes, and the other for the formation of narcotic substances. In addition, the energy value is due to extractive substances, among which the following substances prevail (in% of the total amount): carbohydrates (75 - 80), glycerin (3 - 5), organic acids (0.7 - 1). Other substances that make up the extractives have not energetic, but physiological value.

The physiological value of beer is primarily due to the part of ethyl alcohol that is converted into narcotic substances. It is these substances that have an intoxicating effect and affect the central and peripheral nervous, as well as the cardiac system. With frequent and large consumption, alcohol dependence occurs. The effect of beer alcohol is similar to that of wine. The carbohydrates, polyphenols, organic acids and other substances contained in them soften the effect of alcohol on the nervous system.

In terms of alcohol content, highly extractive beers are sometimes not inferior to semi-dry and semi-sweet natural young wines. Beer and wine have compatibility, so recently they have been used to prepare cocktails such as Half and Half, Black Velvet, etc. (mix beer different varieties: light and dark or beer with champagne). However, beer is not compatible with vodka. The mixture of these two drinks has a strong intoxicating effect.

In addition to alcohol, one should name such extractive substances as nitrogenous, polyphenolic, coloring, mineral, bitter hop resins and acids. Nitrogenous substances are represented mainly by proteins and amino acids. They affect the taste, foaming and physical and chemical stability of the beer. The polyphenolic substances in beer are referred to as catechins and tannins. They have P-vitamin activity, due to which they have a beneficial effect on cardiovascular activity. In addition, these substances can bind free radicals. What prevents carcinogenic diseases. This ability of polyphenols is also important because melanoidins. Free radicals that pass into beer from malt can contain free radicals, and the presence of substances in beer that bind them is extremely important. Polyphenols are found in beer mainly in the oxidized form, which has strong bactericidal properties. Due to this, polyphenolic substances, along with hop resins and acids, determine the bactericidal properties of beer and participate in the creation of passive immunity of the body. Polyphenols are converted into wort mainly from malt (2/3) and also from hops (1/3).

Hop resins and beer acids (lupulon, humulon, etc.) are extracted from hops during wort boiling. They give the beer a specific bitterness and hop aroma. In addition to bactericidal properties, hop resins and acids enhance the separation of gastric juice, activate the activity of the liver and pancreas, and therefore improve the absorption of food.

Mineral substances of beer make up 3 - 4% and are represented by potassium, calcium, sodium, magnesium and p. However, quantitatively, phosphates, sodium and potassium predominate in beer, as a result of which the beer has strong diuretic properties. Organic acids also impart a pleasant sour taste to beer, bactericidal properties and promote better absorption of food. The beer contains lactic, malic, citric, pyruvic, acetic acids. Acids are mainly formed during fermentation. Only a small amount of malic and citric acids get into beer from raw materials.

In addition, beer contains B vitamins (B 2, V 6, PP), in smaller amounts vitamin B 1(thiamine), biotin and pantothenic acid.

The organoleptic value of beer is due to its taste, aroma, color and foam. The taste of beer is determined by a complex of substances extracted into the wort from malt and hops (bitter hop acids and resins, melanoidins and caramelins, minerals, polyphenols, etc.), as well as newly formed during production (ethyl alcohol, organic acids, etc.) ). As a result, the beer acquires a specific taste, which harmoniously combines bitter and sour tastes.

Although the content of carbohydrates, mainly dextrins (60 - 70% of the total amount), as well as sugars in beer is small is 3.5 - 8.0%, their sweet taste is veiled by the bitter substances of hops and polyphenols, therefore it is not felt in light beer and is slightly felt in semi-dark and dark. This is due to the fact that these types of beer contain slightly more sugars, but less hop substances. The sour taste of semi-dark and dark beers is also less than that of light beers (the same pi extract values ​​of the initial wort of the groups). Sour taste is determined by carbon dioxide, the mass fraction of which in beer of all types and groups is not less than 0.33%.

In beer, it is customary to evaluate the fullness of taste, depending on the degree of fermentation. A good compact head also contributes to the fullness of the mouthfeel.

The aroma of beer is mainly due to aromatic substances: hop esters, to a lesser extent aldehydes, volatile acids and higher alcohols, which are formed during fermentation and maturation of beer. The malt aroma is due to the melanoidins that form when the malt is dried.

Beer of all types, groups and species should be distinguished by the pure taste and aroma of a fermented malt drink with hop bitterness and hop aroma, without foreign odors and aftertastes. The differences between the types of beer are due to the types of malt used and are indicated earlier.

The color of the beer depends on the presence of melanoidins, caramelins and oxidized polyphenols formed during the drying and cooking of malt. Different types of beer differ primarily in color, which depends mainly on the type of malt. At high drying temperatures, more dark-colored substances accumulate. They are especially abundant in burnt and caramelized malt, which are used for the production of dark beer.

When malt and hop wort is brewed, the processes of melanoidin formation and oxidation of polyphenols continue, which contributes to an increase in the dark color of the beer. In addition, the color of the wort depends on the completeness of the extraction of dyes from the raw material, and the completeness of the extraction is influenced by the hardness of the water. Water with increased hardness removes coloring matter better, so hard water is used to brew the wort of dark and semi-dark beer.

Transparency is also established for beer. It should be clear, and when viewed through glass, light beer sparkles and shines. Transparency at light beer higher than dark.

Foam is no less significant of the previously listed beer quality indicators. High, compact foam with good head retention is an indicator of good beer fermentation, which in itself indirectly testifies to its good quality.

Foaming in beer depends on the duration of fermentation, during which carbon dioxide accumulates and binds to the components of the drink. When pouring beer into a glass of CO 2is released and forms a foam. The duration of the release of gas bubbles depends on its amount affects the height of the foam, and its stability depends on the amount of melanoidins and hop resins in the beer, which have foaming and stabilizing properties.

Taste, smell, foaminess, beer persistence largely depend on the size and composition of individual colloidal aggregates.

The digestibility of beer is high, since its main nutrients are in dissolved form, and only a small part in the form of swollen colloids.

The nutritional value of cocktails is mainly due to the content of ethyl alcohol (from 6 to 9%), sugar (from 5 to 10%) and organic acids (o, 1 - 0.8). Therefore, energy, physiological and organoleptic values ​​are the most important for cocktails. The theoretical energy value of cocktails ranges from 60 to 110 kcal per 100 ml of drink, but in reality this figure is lower, since not all ethyl alcohol is consumed for energy purposes. A significant part of it determines the physiological value of cocktails, affecting the nervous system and providing an intoxicating effect.

The vitamin value of cocktails is negligible, even when juices and nectars are used, or is completely absent, and the mineral value of nuts is higher than that of drinking water.

The organoleptic value of cocktails is due to the taste, aroma and transparency. The main types of taste of these drinks are sweetish with a light or moderate sourness, as well as slightly pungent, inherent in low concentrations of alcohol. The aroma is varied, depending on natural or natural-identical flavors.

Non-alcoholic drinks are designed to quench thirst, have a refreshing effect, and some have medicinal and dietary value.

The dry matter composition of soft drinks is very diverse and depends on both the type of drink and its recipe. The refreshing effect of soft drinks is due to the carbon dioxide they contain and organic acids added to or produced during the preparation of the drinks.

Many soft drinks have nutritional value, which is attributed to them, first of all, sugars (fructose, glucose, sucrose, etc.) and polysaccharides (starch, inulin, etc.), physiological - minerals, vitamins and enzymes introduced into the composition of raw materials or obtained in the production process. Some of these drinks have a healing effect, for example: extractive drinks from rose hips, from herbal infusions, mineral waters and drinks prepared on the basis of mineral waters.

The chemical composition of soft drinks is presented in the table (Appendix A).

The predominant substance of soft drinks, as already indicated, is water with solids dissolved in it. According to the content of these substances, all soft drinks can be ranked in the following order: drinking water (0.1), mineral and mineralized waters (0.2 - 1), carbonated drinks (5 - 15).

Dry substances are mainly represented by sugars (5 - 90% of the total dry matter). Moreover, the higher the concentration of dry substances, the greater the proportion of sugars in them. Of the sugars, sucrose predominates, but in juices and juice-containing carbonated, as well as concentrated drinks, monosugar can also be contained in significant quantities. At the same time, in soft drinks of certain subgroups (water), sugar is completely absent.

The second most nutritionally important group of substances are organic acids (0 - 1.5%), but they are also not present in all soft drinks. For example, they are absent in the waters. Of the organic acids in soft drinks, there are fruit acids (malic, citric, tartaric, etc.), as well as lactic acid in fermented drinks and acetic acid in large quantities (mainly in case of spoilage).

The third group - minerals - is common to all soft drinks. Even drinking water is characterized as low-mineral, therefore, non-alcoholic drinks with food additives contain minerals. Medicinal mineral waters have the highest content (0.2%), the lowest - drinking water and non-alcoholic drinks with food additives. The qualitative composition of mineral substances serves as a reliable identifying feature of soft drinks, especially if the manufacturer has stable sources of water intake (for example, artesian wells).

The rest of the components of dry substances (vitamins, phenolic, coloring, aromatic and other substances) are specific and their content will be considered when characterizing individual subgroups of soft drinks.

The nutritional value of mineral waters is determined by water and mineral substances, which can satisfy the physiological needs of the body for mineral elements by 10 - 20% (at the rate of at least 200 ml of the drunk drink per day). The predominant substance of mineral waters is water (98.5 - 99.9%), but mineral substances in a free and bound state are also of great value. The free or ionic form of these substances is represented by cations and anions. Depending on the class, group and type of mineral waters may contain the following basic ions: cations - sodium, potassium, magnesium, calcium; anions - chlorides, bromides, carbonates, hydrocarbonates, sulfates, as well as specific components: iron, arsenic, borates, silicates, silver, iodine, fluorine, selenium, strontium, radium, uranium, etc. The bound form of minerals is represented by soluble salts: , sulphate, sulphurous, ferruginous, etc.

In addition, mineral waters contain gases in a dissolved state: carbon dioxide, hydrogen sulfide, rhodon, methane, nitrogen, of which only CO is valuable. 2and Rodon, and they try to get rid of the rest. Among organic substances that have medicinal value, humic substances, bitumens, phenols, and high molecular weight acids should be noted. Mineral waters also contain nitrates and nitrites.

The name of the water is determined by the main ions. For example, mineral water of the Borjomi type is called bicarbonate-sodium, and of the Kislovodsk type (Narzan, Arshan, etc.) - sulphate-bicarbonate, magnesium-sodium, magnesium-calcium. The chemical composition of mineral waters is indicated in the form of a pseudo-fraction: in the numerator - the predominant anions, in the denominator - cations, the concentration of which is more than 20 mg-eq%.

Medicinal table waters have a pronounced therapeutic and physiological effect on the human body, are used as a therapeutic agent as prescribed by a doctor, but can be used (not systematically) as a table drink.

Juices have a high nutritional value. Juices are rich in carbohydrates. Natural juices contain on average 9 - 14% of them. Most of the carbohydrates are sugars, primarily glucose and fructose. Sucrose is also present in juices, especially juices with sugar. The energy value of natural juices is on average 50-60 kcal.

Organic acids - malic, citric, tartaric acids give refreshing properties to juices. Amber, salicylic and others are present in small quantities. The content of organic acids in juices is at the level of 0.5-1.0%.

Vital proteins and amino acids are found in juices in small amounts - 0.3 - 0.7%.

A distinctive feature of the composition of juices is a significant content of physiologically significant substances for the human body: vitamins (C, B1, B2, PP, carotene), macro- and microelements (K, Na, Ca, Mg, P, Fe), dietary fiber, phenolic compounds.

The most common carbohydrate found in soft drinks is sucrose. A drink containing 80-100 g of sucrose in 1 liter is able to satisfy the daily requirement of the body and carbohydrates by 16-20%. The energy value of sugar drinks is on average 40 kcal / 100 cm3 3.

The introduction of fruit and vegetable juices into the composition of drinks contributes to an increase in nutritional value

The combined use of juices with extracts and infusions of medicinal and technical raw materials in the composition of drinks enhances their nutritional value due to the variety of physiologically significant substances of plant flora.

Of acids, drinks contain mainly citric and carbonic acid, as well as organic acids introduced with raw materials. In addition, drinks may contain lactic, phosphoric, tartaric, malic acids, which are introduced as an acidity regulator and antioxidant.

Thus, the nutritional and physiological value of soft drinks is determined by the content of carbohydrates, organic acids, gases, micro- and macroelements, vitamins, pectin and other substances in their composition.

Kvass contains more than 10 amino acids and 8 of them are irreplaceable, then the value of kvass becomes even more significant. At first glance, the amount of vitamins in kvass is not very large, but their regular intake into the body gives a tangible positive effect. The nutritional value of kvass is shown in table 1.

Table 1 - Nutritional value of kvass

Malt contains (per 100 g) in mg: 8 essential amino acids: Vitamins: 1 liter of kvass (in g) contains: Calcium - 80 Valine B1 - 0.2 Proteins - 2 Phosphorus - 340 Leucine Carotene - 0.2 Carbohydrates - 50 Iron - up to 13 Isoleucine B2 - 0.2 Organic substances and vitamins listed above - 3 Copper - 1.8 Phenylalanine B6 - 0.2 Magnesium - up to 8 Methionine RR - 1.2 Molybdenum - 5 Gryptophan N - 0.3 Zinc - 3.5 Lysine - 1.9 Cobalt - 11 Greonine

2. Factors shaping the quality of low-alcohol and non-alcoholic beverages

low alcohol drink assortment quality

These factors include raw materials and production processes.

In Russia, traditionally, as raw materials for the production of beer are used: malt barley malt light, dark, caramel and burnt; drinking water; hop; ground granulated hops and hop extracts, permitted for execution by the authorities of the Ministry of Health of Russia; granulated sugar, raw sugar or liquid sugar and other sugar-containing products permitted by the authorities of the Ministry of Health of Russia; tremors of beer bottom and top fermentation; non-malted grain products (barley, rice grits, corn grits), It is allowed to use similar imported raw materials, the quality of which meets the requirements of Russian regulatory documents.

The quality of beer is formed, first of all, due to the composition and properties of the substances included in the main raw materials. The main component of beer is water, therefore, it quantitatively predominates in raw materials. Water serves as a solvent by which soluble substances in malt, hops and unmalted materials are extracted into the wort. In the aquatic environment, they are in suspension and colloidal suspended particles, which pass into solution during the cooking of malt and hops.

Barley malt. According to the method of preparation, the following types of malt are distinguished: light, caramel, burnt, highly enzymatic and wheat varieties malts that differ in color, drying temperature and purpose. Pale malt is used for light beers. Its drying temperature - up to 105 0C. Caramel malt is used to impart a pronounced malt aroma and a darker color to beer. Its preparation is characterized by partial saccharification of barley starch and drying at temperatures: 120 - 170 0C (120 0С - light, 130 - 150 0C - medium and 150 - 170 0C - dark malt) for 2.5 - 4 hours. Burnt malt is used for dark types of beer (Poret, Ukrainian, March) to impart a characteristic color and specific taste. It is prepared from light malt, which is soaked and heated for 3.5 - 4 hours, gradually raising the temperature from 70 to 220 0C. Highly enzymatic malt (dafarin) is prepared by prolonged soaking and germination of grain (up to 12 days), and then drying at a temperature of 50 0C for 5 hours. Wheat malt is intended for light beers. It is obtained from wheat according to the same technological scheme as light barley malt.

Hops are female inflorescences (cones) of a dioecious plant of the same name, consisting of petals. On their inner side are numerous grains of lupulin, which are aromatic and bitter substances. It is these substances that give the beer its specific taste and aroma. These include soft and hard hop resins and acids (humulon, humulnon, lupulon, gulupon, etc.). The humulone, which forms the bitterness of beer, has the greatest value in brewing. The hop aroma of the beer is given by the essential oils found in the grains of the cones. These hop substances have antiseptic properties that suppress the inhibitory effect on yeast. In addition, hops contain polyphenolic, mineral and nitrogenous substances, sugars and organic acids, which also have an additional effect on the quality of the beer.

There are three types of hops used in brewing: pressed cones, granulated hops, and hop extracts. The latter are usually called hop preparations. In contrast to cone hops, such preparations have a number of advantages: increased use of bitter hop substances in production, better preservation of these substances during storage, and reduced transportation costs. In world practice, 30% of granulated hops, 30% of beer extracts and 40% of cone hops are used in the production of beer.

Uncomplicated materials - ground barley, wheat, corn, rice groats, fat-free and deodorized soy flour - are used to completely or partially replace malt. The number of uncomplicated materials used in brewing without enzyme preparations is limited by regulatory documents. The use of such materials complicates the brewing process and reduces the quality of beer when they completely replace malt. However, their use also has advantages: corn and rice grits reduce the haze of beer, soybeans increase its foaming ability.

In the production of beer, it is allowed to use raw sugar and granulated sugar to reduce the consumption of malt. Raw sugar is added up to 5% of the mass of the mashed grain products. Granulated sugar is used in the manufacture of only certain types of beer.

Lactic acid, gypsum and calcium chloride are used as acidity regulators to achieve the optimal pH value required for enzymatic processes in beer production. Lactic acid acidifies the solution, while gypsum and calcium chloride are used to lower the acidity.

Beer production consists of three stages: preparatory, main and final. On preparatory stage malt is purified from impurities and crushed for better extraction of soluble nutrients. The main stage includes:

Preparation of malt wort by mashing malt with water, boiling it with water, filtering; getting hopped wort by boiling;

Preparation of malt wort with hops, separation of hop pellets, clarification and cooling of the wort;

Fermentation, post-fermentation and maturation of beer.

When preparing malt and then hopped wort, the main water-soluble nutrients of raw materials are extracted into the aqueous phase: sugars, bitter, aromatic, polyphenolic, mineral, etc. In this case, enzymes are partially inactivated, proteins coagulate, and unwanted microflora dies. During the main fermentation, which occurs under the influence of enzymatic yeast races at a temperature of 5 - 9 0C (cold mode) and 9 - 14 0C (warm mode), ethyl alcohol is formed from glucose, as well as by-products of fermentation and carbon dioxide. The presence of the latter in beer determines its better preservation.

There are two types of fermentation used in brewing: bottom and top fermentation. During bottom fermentation, after its end, the yeast quickly settles to the bottom of the apparatus, and during top fermentation, it floats to the surface of the wort in the form of foam. Bottom fermentation is carried out in two modes: cold - at a temperature of 5 - 9 0With and heat - at 9 - 14 0C, and riding - in the initial phase 5 - 9 0C, in the final - 14 - 20 0C. At elevated temperatures, fermentation is accelerated, but beer has a poorer head stability and less bitter substances, acquires a yeast flavor, and ferments more slowly than at low temperatures.

After the end of the main fermentation (after 5 days), young beer, which does not yet have the characteristic taste and aroma, is drained from the yeast sediment and further fermentation is carried out. In this case, the natural saturation of beer with carbon dioxide occurs due to the ongoing fermentation processes, in which almost all sugars are fermented to ethyl alcohol.

When the beer matures, aromatic substances are formed, yeast, protein-tanning complexes and other suspensions are precipitated, due to which the beer is clarified, the bitter taste softens. However, low temperatures during maturation increase not only the duration of beer clarification, but also the amount of suspended particles precipitated. The sediment is easier to remove, the taste, aroma and head retention of the beer are improved. To accelerate the clarification of beer, clarifying agents are used (chips from beech or hazel wood, bio- or ultra-chips, fish glue, gelatin, agar, agaroid, polyamides, activated carbon, etc.).

The duration of post-fermentation ranges from 11 to 90 days, and for pasteurized beer up to 6 to 9 months and depends on the type of beer. So, the duration of additional fermentation (per day) for the main types of beer is: Zhigulevskoe - 21 (including accelerated fermentation - 11), Nevskoe - 60, Ostankinskoe - 45, Porter - 60.

After finishing the fermentation, the beer is drained from the yeast sediment from the apparatus. The penetration of settled yeast into beer or its untimely removal degrades the quality of the finished product.

To reduce production costs, many breweries are moving from batch fermentation to fast, continuous processes. Accelerated methods include obtaining beer in a cylindrical-conical fermentation apparatus (CKBA); fermentation and additional fermentation without oxygen; fermentation and post-fermentation at various temperature conditions.

Clarification of beer is carried out by filtration and separation. For this, filters are used from diatomite or cotton-asbestos mass. Filtered beer is clarified better, but at the same time there are more product losses and manual labor costs.

With insufficient saturation of beer with CO 2it is carbonized (saturated) with this gas before spilling. Therefore, this process is called carbonation. The clarified beer goes to the collectors, from which it is bottled. If necessary, before bottling, beer can be stored in containers at a temperature of 0 - 0.5 0C and under a pressure of 0.05 MPa.

The final stage - beer is bottled in wooden and metal barrels, tank trucks and bottles: glass (with a capacity of 5; 0.33 l), polymer (2; 1.5; 0.5; 0.6 l), metal cans(0.33; o, 5 l). Before bottling, prepare and wash the container. After the spill, bottles are capped: glass - with crown corks, polymer - with a screw cap, cans are sealed, as well as rejection and marking, bottles are placed in a shipping container. Paper labels are attached to the bottles. On cans, the marking is applied by lithographic method.

In the factors shaping the quality of cocktails, raw materials and production are of the greatest importance.

The main raw materials for the production of cocktails are alcoholic beverages (vodka and ethyl alcohol prevail), drinking water, juices or nectars. The auxiliary raw material is sugar, food additives and carbon dioxide. Among food additives, natural or identical to natural flavors, composite mixtures (bases), which often determine the name of cocktails or a modification of a certain trade mark, are widely used. The quality of raw materials has a decisive influence on the quality of cocktails.

The production of cocktails includes the preparation of raw materials by cleaning, dosing, and, if necessary, dissolving (sugar, food additives, etc.). After that, all the components necessary for the recipe are blended and the resulting solution is saturated with carbon dioxide or alcohol, juices and other raw materials are mixed with carbonated water.

Factors shaping the quality of mineral waters. The main factor is the raw material, in particular the location of its natural source. Natural springs of different mineral waters are located at different depths.

The production of mineral waters consists of the following operations: extraction (capotironium), transportation, treatment by filtration, cooling, disinfection; saturation with carbon dioxide (moreover, only for carbonated mineral waters), bottling. Filtration is carried out to remove coarse and fine suspended impurities through sand, asbestos-cellulose and ceramic filters. Cooling is carried out to a temperature of 4 - 10 0C, and thermal waters with an elevated temperature are first cooled to 20 0C and then to 4 0WITH.

Cooling is necessary for better saturation of mineral waters with carbon dioxide and prevention of microbiological processes. However, at low temperatures, the solubility of mineral salts decreases and they can precipitate. As a result, the mineralization of water and its medicinal value will decrease.

Disinfection of mineral waters is used to destroy microflora using a reagent-free or reagent method. In the first method, mineral waters are treated with ultraviolet rays, in the second - with silver sulfates or sodium hypochlorite solution. When processing mineral waters with an iron content of 10 to 60 mg / l, add ascorbic or citric acid to prevent precipitation of iron oxide in bottles. Mineral waters containing hydrogen sulfide are degassed.

The bottling of mineral waters provides for their washing, quality control, filling, capping, grading and labeling. In addition, mineral waters are poured into railway or truck tanks for long-distance transportation.

The main raw materials for producing carbonated drinks are drinking water, granulated sugar or refined sugar, liquid sugar. In addition to sugar, the formation of the organoleptic properties of beverages is due to fruit and berry semi-finished products: natural, concentrated, alcoholized, fermented and alcoholized juices, fruit drinks, extracts, syrups. And also grape wines, wine materials or cognac (for certain items). In addition, natural and artificial food additives are used: acids - citric, tartaric, orthophosphoric grade A-food, dairy, ascorbic; natural dyes (enoc dye, concentrated juices) and artificial (indigo carmine, tartrazine F, yellow "Sunset", sugar color, etc.); natural flavors (natural essences, essential oils, alcoholic citrus infusions, from plant materials) and identical to natural ones (synthetic essences: pear, cream soda, orange, lemon, etc.).

The preparation of carbonated soft drinks consists of the following stages: preparatory (water purification, obtaining sugar and invert syrups, color), main (blending of syrups and all additives according to the recipe, their filtration, cooling, saturation of water or a mixture of syrup with carbon dioxide) and hanging (filling drinks in containers, its capping and labeling).

Water purification is carried out on a filter with quartz sand, then for softening it is passed through cation and ceramic filters. In a syrup machine, sugar is added to the water and sugar syrup is obtained in a hot or cold way, from which, after filtration, invert syrup is boiled by inverting sucrose with added organic acid. Kohler is prepared by heating sugar at a temperature of 160-165 0With a little water. The resulting syrup is cooled and the components necessary for the recipe are added: juices, infusions, fruit drinks, extracts, concentrates (for kvass drinks - kvass wort concentrate), compositions, color scheme or synthetic additives. Blended syrup is obtained by cold, semi-hot and hot methods, and then again filtered, cooled and carbonated. Sometimes it is first dosed into bottles and then filled with sparkling water.

Fruit drinks. Produced from fermented and clarified cranberry and lingonberry juices by blending with sugar syrup and baking soda.

For the production of reconstituted fruit juices, the following raw materials are used:

concentrated fruit juices, including aseptic canning, frozen, sterilized (pasteurized), unsterilized without preservative;

pastes, concentrated fruit juices and purees, including aseptic canning, frozen, sterilized (pasteurized), unsterilized without preservative;

concentrated fruit aroma-forming natural substances obtained from fruits of the same name;

antioxidant - ascorbic acid in an amount of not more than 400 mg / kg in the manufacture of juices with pulp;

prepared drinking water with a mass fraction of sodium no more than 50 mg / l, nitrates - no more than 25 mg / l and a total hardness of no more than 3 mmol / dm 3.

It is allowed to add to reconstituted juices:

semi-finished products, puree, directly squeezed fruit juices, including sterilized (pasteurized), freshly made, hot-filled, aseptic canning, frozen.

For the production of fortified juices, vitamin C is used - ascorbic acid in an amount of at least 400 mg / kg.

For the production of juices with sugar, glucose and / or fructose use:

in order to improve the taste - granulated sugar or sugar (fructose, glucose, (anhydrous dextrose) in an amount of not more than 1.5% or their solutions, syrups.

for sweetening juices from fruits and berries with a sour taste - granulated sugar or sugar in an amount of not more than 15% or their solutions, syrups

Instead of juices, you can use fruit and berry extracts with the addition of aromatic essences, organic food acids, sugar, dyes and baking soda.

The main factors shaping the quality of juices are production technology, the quality of raw materials for production.

Production of fruit and vegetable juices

In the production of both clarified and unclarified juices, all components dissolved in water (sugars, acids, vitamins, minerals, pectin substances, amino acids), almost completely pass into juice, and insoluble or slightly soluble (polysaccharides, lipids, carotenoids, some other substances) remain to a greater or lesser extent in the pomace. In addition, enzymes act on the composition, heat treatment, terms and conditions of storage, since the transformation of components, their loss or the formation of new substances can occur. During heat treatment and further storage, organoleptic characteristics may change, nutritional and biological value may decrease. Juices are received on the following technological scheme.

Preparation of raw materials. Fruits are used fresh or frozen, healthy, in an appropriate degree of ripeness.

Water is used for food, table water, partially or completely demineralized (mainly for the recovery of concentrated fruit and berry juices).

Sugar - beet, cane, glucose, fructose, dextrose, starch sugar (molasses) - are transferred to the liquid phase.

Organic acids - in a liquid state (citric, malic, tartaric, lactic).

Washing of fruits is provided to remove dirt, earth, reduce contamination; fruit inspection - remove rotten, crumpled, unripe fruits, as well as foreign matter.

Chopping fruits. Produced by mechanical methods - using a roller crusher with grooved rolls, using a knife crusher, a centrifugal grating crusher, a hammer crusher; by thermal methods - heating in a thermo-grater, freezing; non-thermal methods - ultrasonic treatment, electroplasmolysis.

As a result of the raw material crushing process, pulp is obtained.

Heating the pulp and processing with enzymes. To obtain a good yield of juice, enzymatic cleavage of the pulp pectin is carried out at elevated temperature... For this, various heat exchangers are used (tubular, spiral, shell-and-tube, etc.).

The pulp is treated with pectolytic enzymes.

Juicing can be done in the following ways:

pressing; the main requirement is continuity of work and the highest possible juice yield. Currently, the industry uses both batch presses and continuous presses (screw, belt presses);

vibration; centrifugation; vacuum filtration; extraction; enzymatic liquefaction of fruits.

Extraction of juice from citrus fruits has a number of peculiarities: they have a peel that is not suitable for processing into juice. When extracting juice from citrus fruits, it is necessary to separate the juice from the peel as carefully as possible, i.e. pulp from the peel to extract juice. To separate the peel, special devices are being developed in which each fruit is processed separately (the peel is used to obtain extractive aromatic extracts). The pomace remaining after pressing is used as raw material for obtaining pectin, for livestock feed, compost.

Fruit juice processing includes the following stages:

¾ cleaning with filters, during filtration, the juice is roughly cleaned from suspended matter;

¾ separation - for separation, centrifuges are used to separate solid particles and the liquid phase and high-speed filter separators to remove the minimum (residual) amounts of fine suspensions;

¾ clarification (if they are cloudy):

treatment with enzymes - for clarification of juices - pectolytic enzymes are used as an independent clarifying agent or in a mixture with other types of enzymes or clarifying substances;

gelatin treatment - clarification is based on the fact that gelatin has a positive charge, and many juice colloids are negative. During the collision of particles, the particles are neutralized and deposited. In addition, gelatin forms insoluble complexes with the polyphenolic substances in the juice, which also precipitate;

treatment with silicic acid - an aqueous colloidal solution of silicic acid has adsorption properties;

clarification with PVPP (polyvinylpolypyrrolidone), which has a high adsorption capacity;

bentonite treatment; bentonites are sodium or potassium swelling clays, which also have a high adsorption capacity for low molecular weight proteins;

¾ stabilization of suspended particles in juice, in which, according to the recipe and technology, a suspended content of pulp particles of a certain size is provided, which should not settle;

¾ concentration of juices (if it is necessary to obtain a juice concentrate) - carried out by evaporation, freezing or using membrane technologies;

¾ preservation of juices (if provided by the technology) - thermal (pasteurization - up to 100 ° C, sterilization above 100 ° C in a sealed container, hot filling, in which the product is heated in a stream), aseptic preservation with instant heating to a high temperature and rapid cooling, preservation chemical agents that should have a disinfecting effect on all microorganisms contained in the juice and be harmless to humans - the most widely used are sulfurous, benzoic, sorbic acids and their salts, formic acid and a new synthetic preservative - pyrocarbon diethyl ether.

Raw materials and auxiliary materials for the production of kvass and drinks from bread raw materials are high-quality rye and barley, sugar, kvass rye bread, citric and lactic acids, liquefied carbon dioxide, hops, caraway seeds, salt, vanillin, ascorbic acid, food concentrates, calcium salts, syrup , as well as yeast, sugar color and water. In fermentation, barley is used to make light malt and malt extract, rye is used to make malt and flour. Barley and rye malt with added rye flour prepare the dough for kvass bread, add barley malt... Then rye dough sent to a divider, placed in molds, baked at a temperature of 100 0C. Rye or barley malt is added, sugared, filtered, the wort is brought in dryers to a dry matter content of 45-50%, and then boiled to 68-72%, subjected to heat treatment. Kvass bread is a semi-finished product for making kvass at soft drink factories, and dry kvass is intended for both industrial and home brewing of kvass. Another type of semi-finished product is kvass wort concentrate (bread extract); it is prepared from a mixture of dry rye and barley malts and corn flour.

3. Classification and assortment of low-alcohol and non-alcoholic beverages

Beer - group low alcohol drinks grain-based, which are made by fermentation without distillation. There are three types of beer produced in Russia: light, semi-dark and dark.

Light beer has a color from 0.4 to 1.5, semi-dark - 1.6-3.5 and dark - 3.6 and more than 2 centners. units (the color unit corresponds to the color of a solution consisting of 100 cm 3water and 1 cm 3iodine solution with a concentration of 0.1 mol / dm 3).

For production, use light or medium color malt, semi-dark - light or caramel, dark - dark or caramel, or burnt.

Depending on the extractability of the initial wort, light beer is divided into 16 groups: 8, 9, 10, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22 and 23%, semi-dark and dark - at 13: 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22 and 23%.

In addition to these groups, a special 12% beer is distinguished into a separate group, which is produced in two types: semi-dark and dark. Semi-dark beer does not contain alcohol (non-alcoholic beer), and dark beer is distinguished by a reduced volume fraction of ethyl alcohol (no more than 3.2%) and color (1.9-3.1 c.units).

Beer groups are distinguished by the initial gravity of the wort, which is determined by the content of extractives in the malt-hop wort before its fermentation with yeast. During the fermentation and post-fermentation of sugar, the wort is fermented into ethyl alcohol and other compounds. There is a direct relationship between the extract of the initial wort and the alcohol content of the beer. With an increase in the initial wort extract by 1%, the volume fraction of alcohol in light and semi-dark beer increases by 0.2-0.8%, and in dark beer - by 0.1-1.1%.

Beers with an initial wort extract of up to 5% have a low alcohol content, up to 12% - medium, over 14% - strong beer. Strong beer contains at least 9.4% alcohol by volume.

According to the processing method, beer is divided into unpasteurized, unpacked and pasteurized. Depleted beer is passed through special filters that neutralize it from microorganisms. Pasteurized beer is produced by heat treatment.

The original beer is light beer with an extended fermentation period and an increased rate of hop addition (for example, Baltika No. 4).

Special beer is made with the use of flavoring and aromatic additives (for example, "Sibirskaya Korona Lime" with the addition of lemon flavor).

Light beers account for about 90% of the beer produced. Typical light beers include: Zhigulevskoe, Baltika No. 0 (non-alcoholic), 1, 2, 5, 6, 8 (unfiltered wheat), Admiralteyskoe, Klinskoe Light, Tolstyak, Rossiyskoe , "Jubilee", "Honey", etc .; to semi-dark: "Ochakovo" semi-dark, "Afanasy" semi-dark, "Afanasy" Good semi-dark.

Among the dark sorts of beer, the most famous are: "Baltika" dark, "Porter", "Martovskoe", "Barkhatnoe", "Tverskoe" dark, etc.

Zhigulevskoe beer is a drink with a characteristic full taste with mild hop bitterness and light hop aroma. Extractiveness 11%, volume fraction of alcohol 4%.

"Afanasy" Good semi-dark - copper color, with a light caramel aftertaste. Made using caramel malt. Extractiveness 12%, volume fraction of alcohol 4.3%.

"Afanasy" dark - strong beer of dark color with a ruby ​​tint, sweetish taste with moderate hop bitterness, aroma with a hint of caramel malt. Extract 15.5%, alcohol by volume 5%.

Currently, new varieties of beer have been developed and introduced, differing in a set of grain raw materials, technological regimes, and the use of unconventional additives (wormwood, yarrow, leuzea roots, radiola rosea, pine nuts, etc.). their recipe is the property of the enterprise, information about them is classified.

The assortment of beer on the Russian market is represented by over 150 names. About 30% of beer is accounted for by well-known brands: Ochakovo, Yarpivo, Klinskoe, Stary Melnik, Tolstyak, Afanasy, etc.

Low alcohol beer contains no more than 1.5% alcohol by volume. (in some countries 1.5-2.5%), non-alcoholic - up to 0.5% vol. In Russia, a low-alcohol beer "Stolovoye" is produced with an initial wort extract of 8% and an alcohol of 1.5% by volume.

The range of cocktails produced in Russia and abroad is very extensive and reaches several hundred names due to the use of various components and recipes.

Name of cocktails sold on the Russian market:

Vodka-based cocktails - "Helicopter" with modifications - Banana, Pineapple, Cherry + Pineapple, Mango, Orange (with the use of food additives); " Bloody Mary"(With tomato juice); "Screwdriver" (with orange juice); "Intoxicating lingonberry", "Intoxicating cherry", "Intoxicating mountain ash red", "Intoxicating chokeberry"," Intoxicating lemon "; "Bravo" (with food additives imitating pineapple, cranberries, gin and tonic); "Eva", "Ekaterina", "Roulette", etc.

Tequila-based cocktails - Molotov (tequila + grapefruit), Helicopter (cactus vodka + lemon + orange); tequila "Margarita", tequila "Hothod".

Gin-based cocktails - "Mixer Gin" (with black currant)

Rum-based cocktails "Screwdriver" (rum + orange juice), "Bravo" (rum + pinocolade), "Molotov" (rum + Cola), "Red Lady" (rum + cherry), "Macarena" (rum + coffee) ...

Cocktails based on alcohol and food additives - Gin-Tonic, Churchill, Gin-Tonic Borodinsky, Gin-Cola, Bravo, Gin-Tonic Long Drink, etc.

Wine cocktails - Vintage White, Vintage Red, Vintage Pink (natural wine + ethyl alcohol, caffeine + flavors + lemon and orange extracts), Bianco (based on vermouth), Screwdriver (vermouth + orange juice), Ochakovsky special cider.

Analysis of the assortment of low-alcohol cocktails on the domestic market shows that the largest share (approximately 90%) is occupied by drinks prepared on the basis of vodka or ethyl alcohol. Among these types, there is a fairly high proportion of drinks with artificial or synthetic food additives, including cocktails such as Gin and Tonic. Cocktails are represented by certain brands with modifications, for example, brands such as Helicopter, Screwdriver, etc.

The range of bottled drinking water is wide enough and is specific for different regions, since many of them have their own unique sources of natural water, and transportation of water over long distances is not economically profitable. The most widespread are the boda of the following trade marks: Holy spring, Aqua Minerale, Bon Aqua, Kristalin, Sinezhskaya, Slavyanovskaya, etc.

The range of mineral waters is represented by a significant number of names, which most often coincide with the appellation of origin. A fairly large amount of mineral waters comes from the CIS countries, especially from Georgia (for example, Borjomi-type drinks: Borjomi, Nabeglavi, Bazhoti).

Of the medicinal table mineral waters, the most common names are Borzhomi, Essentuki No. 4 and No. 17, Goryachy Klyuch No. 1, Dolomite and sulfate Narzan, Polyustrovo, Marcial, Smirnovskaya, Slavyanovskaya, etc .; from the medicinal ones - Bjni, Jermuk, Avadhara, Buiskaya, Nelepinskaya, Lower Karmadon, Naftusya, Sakhalin, Elbrus.

The name of one-component carbonated drinks coincides with the specific name of the juices, syrups or extracts used: Apple, Pear, Grape, Cherry, Pomegranate, Cranberry juice, Cranberry juice, etc. Multicomponent drinks include Little Red Riding Hood, Summer, Children's, Buratino, Duchesse, etc.

The assortment of spicy-aromatic drinks is presented by domestic brands: Sayany, Baikal, Tarhun, Bakhmoro tonic, as well as foreign ones: Bitter and amateur tonic, Sprite, Schweppes, etc.

juice drinks - drinks made with the addition of natural, alcoholized, concentrated juice or juice-containing base (base) and other components, except for artificial sweeteners (sweeteners), artificial flavors and artificial colors. The juice content in the finished drink must be at least 5% of the total volume (in terms of natural juice). The assortment of these drinks is wide enough: "Cherry", "Pear", "Pomegranate", "Kizilovy", "Raspberry", "Rassvet";

fruit drinks - drinks made with the addition of juice and other components, except for artificial sweeteners (sweeteners), artificial flavors and artificial colors. The juice content in the finished drink must be at least 10% of the total volume, including the juice of the drink of the same name - at least 5% (in terms of natural juice). Known fruit drink from lingonberry, cranberry, etc .;

plant-based drinks - drinks made on the basis of extracts or infusions of plant materials (plants, fruits, seeds, etc.) or concentrated bases, which include extracts or infusions of plant materials. The use of sweeteners (sweeteners), colorants and flavorings is not allowed. Assortment: Sparkling, Spicy Apple, Tarhun, etc .;

drinks with sweeteners (sweeteners) - drinks made with the use of sweeteners (sweeteners). Assortment: "Buratino", "Lichisty", "Lemon - lime", etc .;

flavored drinks - drinks made on the basis of natural and identical to natural flavors, essences, essential oils, etc. with the addition of various components. Assortment: "Ice tea with the aroma of wild berries", "Ice tea with the aroma of bergamot", "Cream - soda", "Forest berry", etc.

mineral water drinks - drinks made on the basis of mineral water with the addition of various components;

energy drinks - drinks with a dry matter mass fraction of 12% or more, made with the addition of micronutrients with a tonic effect, as well as vitamins, mineral elements (trace elements), etc. Assortment: Sayany, Baikal, Stepnoy, Morning "," Cosmos ", drinks of the" Cola "series (Coca-Cola, Pepsi - Cola, Spartak-Cola, Cola, etc.), etc .;

fortified drinks - drinks made with a vitamin content of 100 g (see 3) a drink of at least 5% of the daily requirement established by the Ministry of Health of the Republic of Belarus. Assortment: "Little Red Riding Hood", "Apple", "Bell", "Blackcurrant", "Forest Bouquet", etc.

fermentation kvass - drinks made by fermentation of grain, vegetable, fruit and berry and other plant raw materials. The use of sweeteners (sweeteners, etc.), dyes and flavorings is not allowed. Assortment: "Kvass Krestyansky", "Kvass table", "Kvass Ostankinsky", etc .;

kvass drinks - drinks made on the basis of kvass wort concentrate, grain raw materials with the addition of various components. The content of kvass wort concentrate or raw grain extract should be at least 2% of the total volume. The use of artificial sweeteners (sweeteners), artificial flavors and artificial colors is not allowed. Assortment: "Vintage", "Rye", "Traditional", etc.

4 Packaging, labeling, transportation, storage of low-alcohol and non-alcoholic beverages

Beer is bottled in glass or polymer bottles (RETF), metal cans, barrels, kegs and other types of containers approved by the Russian Ministry of Health. The capping of these types of containers must be airtight with the use of capping materials approved by the authorities of the Ministry of Health of Russia. The average filling of 10 bottles at 20 ° С should correspond to their nominal capacity with a tolerance of ± 3%.

Consumer containers for cocktails are metal cans with a pressure-opening valve with a capacity of 0.33 and 0.5 liters. Cans are packed in cardboard boxes and wooden boxes.

Carbonated soft drinks are bottled in bottles of 0.33 and 0.5 liters and hermetically sealed with crown corks. Bottles with drinks are placed in boxes made of wood, cardboard or polymeric materials, as well as in metal boxes and baskets.

Labeling is carried out in accordance with the requirements of GOST 51074-2003 “Food products. Information for the consumer. General requirements".

name and type of beer;

manufacturer's trademark (if any)

extract value of the initial wort in percent (except non-alcoholic beer and special beer with flavors and aromas);

the minimum value of the volume fraction of ethyl alcohol ("alc. Not less ...% vol." or "alcohol not less than ...% vol.");

the date of bottling;

the composition of the main raw materials used in the manufacture of beer;

shelf life;

storage conditions;

the nutritional value;

It is allowed to apply information about the organization - the developer of the recipes, as well as other information characterizing the product, manufacturer and customer.

Malt drinks, drinks based on grain raw materials, low alcohol drinks:

Product name;

manufacturer's name and location (legal address, including country);

date of bottling (for products for which a shelf life is established);

shelf life (for drinks with a volume fraction of ethyl alcohol less than 10% or shelf life);

storage conditions;

volume fraction of ethyl alcohol;

composition of the drink. The name of the main ingredients that affect the taste and aroma (the list of the main ingredients is determined by the manufacturer);

food additives, flavorings, biologically active food additives, ingredients of non-traditional products;

designation of the document according to which the product is manufactured and can be identified;

information on confirmation of conformity.

For products subject to labeling with excise duty stamps or special stamps intended for sale in duty-free shops, not labels and counter-labels indicate: "Only for sale in duty-free shops."

Mineral drinking water:

Product name;

name of the water group, well number or source name;

manufacturer's name and location (legal address, including country);

manufacturer's trademark (if any);

the name of the water (dining room, medicinal, medical and dining room);

mineralization;

storage conditions;

the date of bottling;

shelf life;

designation of the document according to which the product is manufactured and can be identified;

chemical composition of water;

food additives, flavors, biologically active food additives, ingredients of non-traditional products, indications for therapeutic use (for medicinal table and medicinal waters);

information on confirmation of conformity.

Additionally, informational labels related to this product may be applied.

Artificially mineral waters:

Product name;

type (carbonated, still);

manufacturer's name and location (legal address, including country);

manufacturer's trademark (if any);

mineralization;

chemical composition of water;

food additives, flavorings, biologically active food additives, ingredients of non-traditional products;

shelf life;

date of manufacture (date of bottling);

storage conditions;

designation of the document according to which the product is manufactured and can be identified;

information on confirmation of conformity.

Additionally, informational labels related to this product may be applied.

Soft drinks and syrups:

product name and type;

manufacturer's name and location (legal address, including country);

manufacturer's trademark (if any);

the date of bottling;

shelf life and storage conditions;

the composition of the product;

the nutritional value;

designation of the document according to which the product is manufactured and can be identified;

information on confirmation of conformity;

Beer is transported by all means of transport in accordance with the rules for the carriage of goods in force for the respective mode of transport. When transporting crates with bottles of beer in open cars, the beer must be protected from light and low temperatures.

Transportation of beer to retail outlets equipped with stationary tanks or bottling bases is carried out in tank trucks.

Beer in bottles, barrels, etc. stored at temperatures: from 5 to 12 ° C - unpasteurized, from 10 to 20 ° C - pasteurized.

Bottled beer is stored in a darkened room. Beer delivered in tank trucks is stored under pressure of carbon dioxide in isothermal tanks at a temperature of 2 to 5 ° C. The expiration date is set by the manufacturer, but not lower than the actually achieved beer durability.

Package. Non-alcoholic drinks are allowed to be bottled in:

glass bottles;

bottles, cans, disposable containers made of polymeric materials. PET bottles, cans, containers must be made of polyethylene terephthalate;

metal cans, which must be made of stainless steel or food grade aluminum;

reusable metal containers - kegs. Kegs should be made of stainless steel.

tanks.

Glass bottles, PET bottles, cans, containers for filling fortified drinks should be brown or green.

The nominal volume of glass bottles, PET bottles, cans for bottling energy drinks should be no more than 0.5 dm3 3.

It is allowed to pour drinks into other types of containers according to the TNLA and (or) permitted for contact with food by the Ministry of Health of the Republic of Belarus.

A muzlet is put on a plastic or cork stopper. There should be a metal cap between the cork and the muzelé. It is allowed to use lithographed and hot-stamped crown caps.

PET bottles are sealed with polymer caps or other closures according to TNLA.

Cans, metal cans are sealed with food-grade aluminum lids or other closures.

The containers are sealed with food-grade aluminum lids or other closures according to TNLA.

Kegs must be airtight after filling.

After filling, tanks must be tightly closed and sealed.

Glass bottles are placed in corrugated cardboard boxes, in container equipment, in wire, metal, plastic boxes and metal folding box pallets.

Glass bottles, PET bottles, metal cans and cans may be packaged in artistically designed souvenir boxes, in polyethylene shrink film without liners, on trays or gaskets made of corrugated cardboard or cardboard.

If necessary, products packed in shrink-wrap are formed into transport packages on flat pallets.

Transport and consumer packaging must ensure the quality, safety and safety of the product during its manufacture, transportation, storage and sale.

Non-alcoholic drinks are stored in dark, ventilated, odor-free rooms.

The storage temperature for drinks is from 0 ° C to 22 ° C.

5. Counterfeiting of low-alcohol and non-alcoholic drinks

Beer can be falsified during production, transportation, storage and sale

Organoleptic and physicochemical analyzes make it possible to determine the falsification of beer in any way.

Since the falsification of goods on the Russian market in recent years has reached incredible proportions, the need has arisen to develop more advanced methods for analyzing beer and create appropriate instruments for determining the quality by express methods.

The most common means and methods of beer falsification are shown in Table 2.

Table 2 - Means and methods of beer falsification

MeansMethodsDetection methodsWaterDilutionOrganoleptic assessment of color, taste, odorFull replacement with tinting by colorChemical methods for determination of color, mass fraction of alcohol, extractivesNon-malignant (non-germinated) materialsComplete replacementOrganoleptic assessment of taste and odor (physicochemical methods are absent: malt, technological preparation is not of high quality, technological hops are not of high quality) instructions. Violation of technology: underpriced malt-hop wort, other violations. Underfilling during pouring and dispensing to the consumer Organoleptic and physicochemical methods The same Measuring methods - volume measurement Foaming agents (washing powders, etc.) Addition to increase foaming (foam height) Evaluation of taste. Determination of pH

Based on the table, the following conclusions can be drawn. The most common method of falsification is the dilution of beer with water during its production, transportation and sale.

It is difficult to establish the place of falsification of draft beer. Diluted beer bottled or canned is most often tampered with in its manufacture, although bottled beer can be opened, diluted, and resealed. In this case, the falsifiers are given out by a weakly closed metal cork: when such a bottle is turned upside down, a leak is noted or the cork opens.

In the case of a complete replacement of malt with uncomplicated materials in the production of beer, the drink turns out to be malt aftertaste. This defect cannot be eliminated even if the hops are used according to the recipe.

The use of low-quality raw materials is one of the types of technological falsification in terms of quality. The result is a low-quality beer that does not have consumer qualities characteristic of this name.

Another type of technological falsification of beer is a violation of the technological regime, due mainly to a reduction in the duration of the main fermentation and after-fermentation. As a result, the beer lacks flavor and storage stability.

Underfilling is a method of quantitative falsification. The deviation exceeds the norm (+1 - 6%), depending on the type and volume of drinks.

By adding foaming agents (washing powders, etc.), draft beer sold in bottling is falsified. This method is very dangerous and unhealthy (9).

High-quality falsification of soft drinks (the introduction of additives that are not provided for in the recipe; dilution with water; replacement of one type of drink with another) is very widely used both in the production process and in the process of sale.

The most dangerous high-quality falsification of drinks is associated with replacing sugar with sweeteners without a corresponding inscription on the label. A diabetic patient, knowing that the drink must contain sugar, injects himself with an additional dose of insulin before drinking it. At the same time, there are no sugar in the drink, and the patient accordingly overdoses on insulin, which leads to hypoglycemia of his body.

The introduction of an artificial colorant (for example, in Phanto) can be detected by the following method based on a change in the pH of the medium by adding any alkaline solution (ammonia, soda, and even a soap solution) in a volume exceeding the volume of the drink. When the pH of the environment changes natural dyes red, blue, purple colors (anthocyanins) change color: red - to dirty blue, blue and purple - to red and brown. Yellow, orange and green drinks must be boiled after adding the alkaline solution.

Natural dyes (carotene, carotenoids, chlorophyll) are destroyed and the color of the drink changes: yellow and orange discolor; green becomes brownish or dark green. At the same time, the color of synthetic dyes does not change in an alkaline medium.

Drinks that have the word “cola” in their names (Coca-Cola, Pepsi-Cola, Cola, etc.), produced in Russia, practically do not contain cola extract and contain only flavors, dyes and burnt sugars. Therefore, there is a deception of the buyer and, first of all, his body.

Drinks with sugar substitutes are intended only for patients with type 1 diabetes mellitus, and they are advertised for consumption by the entire population of Russia, which leads to disruption of carbohydrate metabolism and the formation of many diseases in consumers.

Quantitative falsification of soft drinks (underfilling, measuring) is a deception of the consumer due to significant deviations in the parameters of the goods (weight, volume, etc.), exceeding the maximum permissible deviations. For example, the net weight of the package or its volume is underestimated. It is quite simple to identify such a falsification by first measuring the mass or volume with verified measuring measures of weight and volume.

Information falsification of soft drinks is a deception of a consumer using inaccurate or distorted information about a product. This type of falsification is carried out by distorting information in shipping documents, labeling and advertising.

When falsifying information about soft drinks, the following data are often distorted or inaccurately indicated:

Name of product;

manufacturer of the goods;

quantity of goods;

introduced food additives.

Information falsification also includes falsification of a quality certificate, customs documents, a bar code, the date of product development, etc. Such falsification is revealed by a special examination that reveals:

how the printed documents were made;

are there any erasures, corrections in the document;

whether the barcode on the product is counterfeit and whether the information contained in it matches the declared product and its manufacturer, etc.

6. Requirements for quality, defects of low-alcohol and non-alcoholic beverages

Acceptance and sampling for beer is carried out on the basis of GOST 12786-80 “Beer. Acceptance rules and sampling methods ".

The quality control of bottled beer for compliance with the requirements of regulatory and technical documentation is carried out according to quality indicators grouped in accordance with Table 3.

Table 3 - Indicators of beer quality

Indicator name Group designation External design, appearance (transparency, presence of foreign inclusions) 1 Mass fraction of carbon dioxide, foam height and foam retention 2 Mass fraction of alcohol, solids in the initial wort, acidity, color, persistence 3 Taste and aroma 4 Completeness of filling 5

Note. The persistence of beer is determined only at the manufacturing facility.

To check the quality of bottled beer, according to the quality indicators of the 1st and 2nd groups, the selection of product units into the sample was carried out by the method of the greatest objectivity in accordance with GOST 18321-73 according to control plans in accordance with GOST 18242-72:

for the 1st group - according to the one-stage normal control plan, with the acceptance level of defectiveness AQL 4.0, according to the special control level S-4;

for the 2nd group - according to the one-stage normal control plan, at the AQLIO acceptance level of defectiveness. O, at a special control level S-1 (the sample is taken separately to determine the mass fraction of carbon dioxide and to determine the foam height and head retention).

To check the quality of bottled beer, according to the quality indicators of the 3rd and 4th groups, the selection of product units into the sample was carried out by the method of the greatest objectivity according to GOST 18321-73 according to a one-stage normal control plan, with an acceptance level of defectiveness AQL 4.0, according to a special level control S-2 according to GOST 18242-72.

To determine the volume of products in accordance with GOST 3473-78, a sample of 10 bottles was selected from a batch of beer bottled using the method of the greatest objectivity in accordance with GOST 18321-73.

Acceptance and sampling for non-alcoholic beverages is carried out on the basis of GOST 6687.0 - 86 “Products of the non-alcoholic industry. Acceptance rules and sampling methods "

To determine the resistance, the selection of units of products in the sample is carried out only at the manufacturer on the day of manufacture.

The quality control of the beverage bottled for compliance with the requirements of regulatory and technical documentation is carried out according to quality indicators grouped in accordance with Table 4

Table 4 - Indicators of the quality of soft drinks

Indicator name Group designation Exterior design of bottles and cans 1 Appearance of products 2 Mass fraction of carbon dioxide 3 Taste, color, aroma, mass fraction of dry substances, alcohol, toxic elements, salts in seltzer and soda water, acidity and stability for kvass wort concentrate, concentrates and kvass extracts - solubility in water and the presence of impurities 4 Volume of products 5

To check the quality of products in bottles and cans with a capacity not exceeding 1000 cm 3, as well as soft drinks in cans with a capacity of not more than 3000 cm 3according to quality indicators of 1 - 4 groups, the selection of product units into the sample is carried out according to a one-stage normal control plan in accordance with GOST 18242.

For a sample of soft drinks and syrups, two bottles or cans are taken to control persistence, and two bottles or cans are taken to control taste, color, aroma. The contents of the remaining bottles or cans in the sample are drained into one vessel and combined with the contents of the bottles or cans selected for the determination of product volume and with the contents of the bottles used for the determination of carbon dioxide. The mixture is thoroughly mixed and the remaining indicators of the 4th group are determined in the resulting combined sample.

From each sample unit of soft drinks and syrups, take four 500 cc spot samples 3each in four clean dry bottles with a capacity of 500 cm 3.

Two bottles are taken to determine the persistence. The remaining drink or syrup is poured into one vessel, mixed thoroughly and in the resulting combined sample, the appearance (transparency, presence of foreign inclusions) and indicators of the 4th group, except for persistence, are determined.

From a sample of kvass wort concentrate, concentrates and extracts of kvass, color, a combined sample from spot samples is made. To do this, after mixing the contents, take spot samples of the same mass from each bottle or jar. The mass of the combined sample must be at least 1.5 kg.

Table 4 - Organoleptic indicators of beer quality GOST 51174 - 98 “Beer. General technical conditions "

Name of indicators Type of beer Light Semi-dark Dark Transparency Clear liquid without sediment and off-flavors Aroma and taste Pure taste and aroma of fermented malt drink with hop bitterness and hop aroma without foreign odors and after-flavors Corresponding to the type of beer Malt taste with a malt flavor corresponding to caram-like beer type of beer In beer with an initial wort extract of 15% and above - wine flavor

Table 5 - Physical and chemical indicators of light beer GOST 51174 - 98 “Beer. General technical conditions "

Name of indicators Extractiveness of the initial wort ,% 891011121314151617181920212223 Volume fraction of alcohol ,%, not less than 2.83.23.64.04.54.74.85.45.86.26.67.17.98.28.69.4 Acidity 1.0-2.51.5-2.61.9 -3.22.4-3.6 3.0-4.5 3.0-5 ,0Color central unit 0.4-1.5 Mass fraction of carbon dioxide ,%, not less than 0.33 Foam formation: foam height, mm ,not less 30 Foam stability, min 2 Persistence, days, not less: Unpasteurized 8 Unpasteurized decompressed 30 Pasteurized 30 Energy value, kcal per 100 g .beer Carbohydrates, per 100g of beer, no more than 3.53.84.24.64.75.35.86.26.66.97.37.57.67.88.08.3

Table 6 - Physical and chemical indicators of semi-dark and dark beer GOST 51174 - 98 “Beer. General technical conditions "

Name of indicators Type of beer Extract of initial wort ,% 1112131415161718192021222312 special Volume fraction of alcohol ,%, not less than semi-dark 3.94.34.44.85.25.46.06.26.87.58.08.69.4-dark 3.94.14.34.74.95.25.75.96.06 , 87.48.09.1 ​​Not more than 3.2 Acidity semi-dark 1.6-2.81.9-3.22 2.4-3.52.7-4.33.0-5 ,0dark-2.1-3.12.4-3.52.5-4.53.5-5.5 Color of central light semi-dark 1.6-2.5 1.6-3.5 dark 3.6 and more Mass fraction of carbon dioxide ,%, not less Semi-dark, dark 0.33 Foaming: foam height, mm ,not less semi-dark 30 Foam retention, min-dark 2 Persistence, days, not less: unpasteurized semi-dark 8303 Unpasteurized decompressed semi-dark 3060-pasteurized semi-dark 3060-Energy value, kcal per 100 g .semi-dark beer 424 450 54586266707478808285-dark 4246505458626671757982848322 Carbohydrates, in 100 g of beer, no more than semi-dark 4.64.95.35.96.36.87,17.67.97.88.08.08,18,3-dark4,65,27,76,16,16,16 , 48, 18, 88, 78, 88, 98, 65, 7

In appearance, liquid drinks and concentrates must comply with the requirements of GOST 28188-89 “Non-alcoholic drinks. General technical conditions "specified in table 5.

Table 5 - Appearance of the drink

Name of indicators Transparent Clouded Beverage concentrates Appearance Transparent liquid without sediment and foreign inclusions. Light opalescence is allowed due to the characteristics of the raw materials used Opaque liquid. The presence of suspensions or sediment of particles of grain supplies, without seeds and foreign inclusions not characteristic of the product, is allowed. Homogeneous, uniformly colored free-flowing powder, tablets, moistened crystalline or pasty mass, viscous liquid; granules of different sizes

Table 6 - Physical and chemical indicators of the quality of liquid drinks

Name of indicators Norm Mass fraction of carbon dioxide: Highly carbonated More than 0.40 Medium carbonated More than 0.30 to 0.4 inclusive Lightly carbonated More than 0.20 to 0.3 inclusive Non-carbonated

The mass fraction of toxic elements should not exceed the norms approved by the health authorities.

Beer defects:

Unpleasant, bitter and tart taste most often has a beer made from hard carbonate water, strongly alkaline. The reason for the unpleasant bitterness of beer is insufficient precipitation and removal of bitter suspensions during cooling, during the main fermentation. Beer made from poorly dissolved malt can be bitter. Another reason for the bitter taste is oxidation, which can occur with the components of the beer during the technological process or when filling the finished product into shipping containers. In bottled beer, oxidation is caused by oxygen in the air space above the beer (in the neck of the bottle), which negatively affects the taste and colloidal stability of the beer. Bitter taste can be attributed to the use of old hops or the wrong dosage.

The tart or burnt aftertaste of dark beer is usually due to low-quality dark or caramel malt.

A sour taste is found in beer, the main fermentation and after-fermentation of which was carried out at an elevated temperature, as well as in young, unrestrained beer. In addition, old yeast, which was stored at high temperatures, and autolysis processes began in it, can become the cause of the yeast taste.

An immature taste has a beer that has been fermented a short time or slowly. It is believed that the unripe taste can be caused by the presence, on the one hand, of aldehydes, and on the other, volatile sulfur compounds, mainly hydrogen sulfide and SO 2formed during the main fermentation.

"Basement flavor" - various deviations, from the normal clean taste, which are found in beer due to production disturbances.

Various flavors can also occur when processing low-quality raw materials - malt or hops.

All pasteurized beer has a specific "bread" flavor. During pasteurization, some beer substances can be oxidized by atmospheric oxygen from the neck of the bottle, and a sour taste appears in the beer.

The lacquer taste can be obtained from beer from fermentors coated with poor quality beer lacquer.

A metallic taste is formed when beer tannins react with an unprotected metal surface of equipment or containers. This beer has a brown head.

Phenolic aftertaste is typical for beer made from water with a high nitrate content, as well as if bleach is used as disinfectant.

Taste deficiencies in beer can be caused by the waste products of foreign microorganisms that infect the beer during the technological process.

Yeast may remain in spilled poorly filtered beer, such beer has a yeast aftertaste, with coarse bitterness.

The moldy taste in beer appears during fermentation in open vats. Beer is very susceptible to off-odors and therefore easily absorbs moldy or basement flavor.

A rich, thick and persistent head along with a fresh and full flavor is a hallmark of good quality beer.

Transparency and shelf life are important attributes of a good beer. During storage, the beer begins to cloud. Distinguish between biological and physicochemical opacities.

Most often, from the turbidity of a biological nature, yeast turbidity is found. The haze caused by cultured yeast is harmless but still undesirable in beer.

The dregs caused lactic acid bacteria, has a silky sheen. It decreases over time and forms a light white bacterial precipitate. As a result, the acidity of the beer increases, the taste of the beer becomes unpleasant.

As a result of fermentation, lactic acid is formed, in the presence of oxygen, diacetyl is produced, which gives the beer an off-odor and taste. The most easily infected with sarcina is a weakly hopped beer made from an insufficiently saccharified wort that has insufficient acidity.

Turbidity caused by the development of acetic acid bacteria is rare. These bacteria are aerobes, so they reproduce only in beer that is saturated with air or in unsealed containers. Acetic acid fermentation is accompanied by the formation of acetic acid, as a result, the beer acquires a sour taste.

The appearance of non-biological turbidity in the finished beer is explained by the insufficient stability of some beer substances. Beer contains hydrophilic colloids, which coagulate under the influence of various factors. There are various kinds of colloidal opacities, in which protein substances play the main role. Pure protein haze appears in the form of small flakes that do not dissolve when heated.

Clouding of beer sets in with decreasing temperature. After storing beer at low temperatures, it becomes less transparent, as if covered with a thin veil, although it is more transparent at room temperature. The cloudiness disappears when heated and reappears when cooled. Under the influence of air oxygen, light, metal ions, cold turbidity turns into irreversible, non-disappearing.

In the presence of oxygen, oxidation of the bitter substances of the hops can also occur, this causes a change in taste and a cloudiness of the beer.

Metals form insoluble complexes with protein components and transform cold haze into metal-protein, irreversible. The presence of metals in beer can be the result of contact with the metal surfaces of the equipment. Such turbidity sometimes appears as a flocculent precipitate that does not dissolve when heated.

Oxidative haze does not disappear when heated. It is a complex of organic and inorganic colloids.

Tar haze occurs when small droplets of bitter hop acids are released from beer, mainly in young beer with a weak acidity of the fermented wort. As a result, hop resins are in a state of supersaturation in beer. With strong cooling, mechanical shock, the release of hop resins can occur. Unstable hop resins are collected in droplets, protein substances and other colloids are adsorbed on their surface. The formation of turbidity is facilitated by water with a large amount of carbonate salts. Clouding beer acquires a bitter, tart taste. This type of cloudiness is rare.

Defects in soft drinks can be caused by microbiological processes (diseases), defects and deficiencies.

Microbiological defects of carbonated beverages can be distinguished by bacterial contamination and musty smell and taste.

Bacterial contamination occurs when there are microorganisms in the drink above the permissible standards due to violation of the sanitary conditions for processing raw materials and technological equipment. The development of microorganisms can be accompanied by turbidity, changes in taste and smell of the drink.

Moldy smell and taste appear when the raw materials and technological equipment are affected by mold.

Defects are mainly caused by physicochemical processes that disrupt the stability of the beverage systems, as a result of which the following defects appear:

Darkening occurs when the iron content rises during the production of beverages and can develop an unpleasant metallic taste.

Non-biological haze is manifested as a result of chemical interactions between the components of the drink and imbalance in its colloidal system. Opalescence of carbonated drinks prepared on juices and extracts containing an increased amount of pectin substances, terpenes, or when using water with a high iron content.

Foreign tastes and odors:

-astringent (metallic, ink) is formed due to the contact of the drink with uncoated iron surfaces, high iron content in the process water;

-sunny unpleasant taste and odor (terpene-like, etc.) with hydrogen sulfide tones is manifested in bottled drinks when stored in the light, especially under the influence of direct sunlight due to a photochemical reaction, in which many substances are reduced with the formation of mercaptans, which have a pungent unpleasant odor. Moreover, this defect is accompanied by a cloudy drink.

Among the disadvantages (minor deviations in the composition and properties of drinks), the most common are:

-chlorine taste and odor arise from excessive chlorination of process water;

-phenolic (pharmacy) taste is formed due to an excess of nitrites in process water or the use of chlorine-containing materials in the production (bleach, disinfectants, etc.).

Defects of drinks are also considered foreign inclusions in drinks, foreign tastes (filter cardboard, etc.).

Conclusion

Based on the study of literary sources, it can be concluded that - the consumer advantages of beer are due to a balanced chemical composition.

A distinctive feature of soft drinks is a significant content of physiologically significant substances for the human body: vitamins, macro- and microelements, dietary fiber, phenolic compounds.

Having done this work, it is fashionable to draw the following conclusions;

) Nutritional value and chemical composition of low-alcohol beverages are able to satisfy the physiological needs of the human body for mineral elements and vitamins. The biological value and effectiveness of low-alcohol drinks are insignificant, since the protein content in it is low, fats are practically absent.

2) The factors shaping the quality of low-alcohol and non-alcoholic beverages are the variety of varieties, processing methods and preparation of the drink itself.

) Low-alcohol and non-alcoholic drinks are one of the most diverse and varied food groups. It has over 2 thousand items.

) Low-alcohol and non-alcoholic drinks must be packed in such a way as to ensure their quality during the shelf life. Macaw and packaging must be approved by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.

Low-alcohol and non-alcoholic drinks are transported by all means of transport in accordance with the rules for the carriage of food cargo.

) Counterfeiting of goods on the Russian market in recent years has reached incredible proportions, the need arose to develop more advanced methods for analyzing beer and create appropriate devices for determining the quality by express methods.

6) As the prospects for improving the examination of beer, it is possible to propose the use of a beer analyzer at enterprises producing beer products in order to track the main standardized indicators during the technological process.

Bibliography

1 GOST 12786-80 “Beer. Rules for Acceptance and Sampling ".

GOST R 51174 - 98 “Beer. General technical conditions "

GOST 28188-89 "Non-alcoholic drinks. General technological conditions ".

GOST 6687.0 - 86 “Products of the non-alcoholic industry. Acceptance rules and sampling methods ".

5 Sanitary rules and regulations. Food raw materials and food products. - M .: "Book service", 2005 - 176s

6 Kartashova L.V., Nikolaeva M.A., Pechnikova E.N. Merchandising of food products of plant origin. Textbook for institutions of secondary vocational education; study guide for higher educational institutions. - M .: Publishing House of Spruce Literature ", 2004. - 816s

Kalunyants K.A. Malt, beer and soft drink technology. - M .: Kolos, 1992 .-- 442 p.

Shepelev A.F., Mkhitaryan K.R. Merchandising and examination of gustatory and alcoholic products. Tutorial. - Rostov on Don: publishing center "Mart", 2001.

Poznyakovsky V.M., Pomozova V.A., Kiselev T.F., Permyakova L.V. Expertise of drinks. Quality and safety: a textbook with corrected. allowance. Correct. and add. - Novosibirsk, 2005 .-- 407s

Z. V. Korobkina, S. A. Strakhova Merchandising and examination of gustatory products. Textbook and study guide for students of higher education educational institutions... - M .: Kolos, 2003 .-- 352 p.

Establishing quality indicators for alcoholic beverages according to standard indicators solves the goal of identifying the quality of a particular beverage sample to the requirements of current standards. One of the basic principles of the formation of the quality of alcoholic beverages is their safety. Another priority principle is to ensure the nutritional value of the product, in accordance with its purpose in human nutrition. An important role is given to the appearance, organoleptic, physicochemical indicators, packaging, information for the consumer about the quality and direction of use of the product.

Organoleptic indicators - indicators determined using the senses and characterizing organoleptic properties... Organoleptic indicators are widely used in all types of quality assessment: commodity, expert, certification, consumer, as well as in quality control.

When assessing the quality of alcoholic beverages, organoleptic research determines the color, taste, aroma (or bouquet), transparency, absence of turbidity and sediment. The organoleptic characteristics of alcoholic beverages must comply with the requirements stipulated by the recipes for a particular type of beverage. Alcoholic drinks with foreign smell and taste, cloudy, with sediment are not allowed for sale.

Organoleptic characteristics of food products are closely related to physical and chemical, which are also regulated by standards and specifications (TU).

Physicochemical - indicators of physical and chemical properties determined by measuring methods.

Physicochemical methods in alcoholic products determine the content of sugar alcohol, volatile acids, sulfuric acid, heavy metal salts, titratable acidity, take into account the completeness of the filling, etc. Physicochemical indicators of each name of the drink must correspond to the values ​​provided for by the recipe for each type of drink.

Product safety is a state in which there is no unacceptable risk associated with harm to the life and health of citizens, the environment.

Safety indicators are regulated by SanPiN 2.3.2.1078-01 and are among the mandatory requirements established technical regulations... In alcoholic beverages, the level of toxic elements in mg / kg is not more than: lead - 0.3; arsenic - 0.2; cadmium - 0.03; mercury - 0.005; methanol - 0.05. Radionuclides: cesium - 137 - 70 Bp / dm; strontium - 90 - 100 Bp / dm; N-nitrosomines - 0.003 mg / kg.

Filling, packaging, labeling and storage

Filling, packaging and labeling is carried out in accordance with GOST 4827-70, for exported products GOST 27906-88 has been introduced.

Alcoholic beverages are stored in dry, well-ventilated rooms at a temperature of 10-20 C. Painted products should be stored in dark rooms, since dyes can be destroyed under the influence of light.

Under these conditions, alcoholic beverages have a guaranteed shelf life, counting from the date of release: strong liqueurs, creams - 8 months; dessert liqueurs, liqueurs and punches - 6 months; sweet and semi-sweet tinctures - 3 months; bitters and balsams - 6 months, dessert drinks - 2 months. Products, in which after the specified periods of time no turbidity and sediment appeared, are suitable for further storage and sale.

Commodity characterization of alcoholic beverages and quality assessment.

Market research character of seasonings and spices, quality assessment.

Spices are ground or some parts of plants that have a specific taste and aroma. Thanks to essential oils, hemenosides. Possession. tank. Properties, contributing to the preservation of food product: vanilla, pepper, star anise, cordamom, cloves, saffron, etc. Importers: Zap. Europe, Russia, USA. Depending on which honor the plant is used. for food, spices are divided into:

1) Seeds, mustard, nutmeg

2) Fruits, onis, star anise, vanilla

3) Flowers, carnation, saffron

4) Bay leaf, rammarine leaves

5) Ginger.

6) Cinnamon bark

The quantity of spices is determined by their shape, size, color, good taste... It must be stored in dry, clean rooms at t not higher than 15 C.

Seasonings are used to improve the palatability of food. Unlike spices of plant origin, the composition of seasonings may include elements of living origin, inorganic salt, etc. these include table salt and its substitutes, sodium gluconate, pasty mixtures in various additions, etc. Salt is divided into: evaporated, cage , self-deposited. By the nature of education: fine-crystalline, iodinated, fluorinated, etc., vinegar also belongs to seasonings.

Alcoholic beverages are those that contain ethyl alcohol (> 1.5%): drinking alcohol, vodka, whiskey, gin, berry and grape wine. Alg. drinks determine the pronounced effect of a physiologist., a complex biologist in-in. By the content of alcohol, they are divided into: strong, medium strength (wines), weak strength (beer). Depending on the strength, mass concentration of the total extract and sugar, they are divided into groups: 1) strong liqueurs (35-40% alcohol, 30-50 sugar); 2) dessert liqueurs (alcohol 25-30%, sugar 30-50) 3) creams - have a thick consistency and lower strength (sugar up to 60%) 4) bitters and balsams (alcohol 30-60%) 5) sweet and semi-sweet tinctures (alcohol 16-25%, sugar 8-30). Alcoholic beverages: rum - strong alcoholic beverage (60% alcohol) of 3 types: lower, medium, higher; Whiskey - poured from barley, the cat is dried, soaked, boiled, dried in peat ovens, mixed, covered and fermented, distilled. Exposure for at least 3 years. There are also grape wines: according to the aging period: young, without aging, aged, collection. By color: white, red, pink. They are divided into dry semi-dry, semi-sweet and sweet, dessert. Storage terms: - without aging 3 months; nature dry wines and vintage 4 months; special 12 months; sparkling 6 months. High-quality wines can be stored for much longer, while improving their quality.

Low-alcohol drinks include drinks with an alcohol content of 1.5-7%. The main raw materials are malt, water, hops and yeast (beer). Brewing process: malt preparation, wort production, wort fermentation, fermentation, bottling. the malt is light and dark for different types beer. , dispense wort with def concentration dry matter... Quality indicators: organoleptic: taste, aroma, transparency, foaming, foam stability. Chemical: mass fraction of DM in the beginning of wort, alcohol soda, acidity, CO2 soda. Store the beer at t = 5-12. Poster = 10-20 C in a darkened room from 1 to 3 months.

Defects:

Cloudiness

Taste defects (bready, sour, etc.)

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Strong alcoholic beverages - drinking alcohol, vodka, alcoholic beverages, grape and fruit wines and cognacs - contain a fairly high percentage of ethyl alcohol, which has a negative effect on the human body, especially the nervous system. The consequences of such an action are the birth of handicapped children, a change in the human psyche, and personality degradation. However, the population is not sufficiently aware of the dangers of alcohol. In order to reduce the consumption of alcoholic beverages, scientists, together with food industry workers, are developing recipes for low-alcohol drinks and cocktails. In the world community, especially in developed countries, there is a decrease in the consumption of strong alcoholic beverages. Vodka, balsam, punch and other strong alcoholic drinks are consumed diluted (with water, mineral water, tea, juices), as part of low-strength cocktails. The alcohol industry is currently being modernized, especially in terms of improving the quality of raw materials. Ethyl alcohol of the Extra-Lux and Extra varieties is being produced, the volumes and quality of the fruit wines produced are increasing, technologies of alcoholic beverages for preventive medical purposes are created, which are based on high-quality ecologically pure plant raw materials.

Alcohol ethyl is obtained by the method of alcoholic fermentation of sugar and starch-containing products - sugar beets, cane, potatoes, grain, as well as their processing waste (molasses, molasses, wine-making waste). Depending on the content of impurities and strength, rectified ethyl alcohol (C 2 H 5 OH) is produced in the following grades: Lux, Extra, highest purification and 1st. Rectified ethyl alcohol is a clear, colorless liquid without foreign odors and tastes.

Lux and Extra alcohols are obtained only from conditioned grain. For alcohol of the highest purification and 1st grade, any starch-containing food raw material is used.

Ethyl alcohol is a colorless, readily mobile liquid; specific gravity of anhydrous alcohol at 20˚С - 0.78927; boiling point at 760 mm Hg - 78.3˚С; freezing - - 117˚С.

Classification of alcoholic beverages by their alcohol and sugar content

Let's take a closer look at some of them.

Vodka is a mixture of rectified ethyl alcohol with softened water, treated with activated carbon and filtered. This removes fusel oils, aldehydes, mechanical and other impurities that give vodka an unpleasant smell and taste, form a precipitate, a "white ring". The exclusive priority of Russia in the creation of vodka was confirmed by the International Arbitration in 1982.

At present, the technology of vodkas has been supplemented with new processing methods. For example, sorting (a mixture of ethyl alcohol with water) is treated with silver ions, black silicon, and laser radiation. Such processing gives vodka high consumer properties - crystal shine, soft taste, increases the body's immunity to adverse external influences, pathogens. The name of the vodka depends on the quantity and quality of rectified ethyl alcohol and additives that improve its taste. Citric acid, potassium permanganate, sugar, invert sugar, honey, etc. are used as flavor-improving additives.

The industry produces vodka and special vodkas. Lux alcohol is used to prepare vodka of the Lux and Golden Ring brands with a strength of 40% of the turnover. Extra alcohol - Staroslavianskaya, Kristalnaya, Zolotaya korona, Pshenichnaya, Sibirskaya, Stolichnaya, Posolskaya vodkas. Vodkas from extra alcohol have predominantly a strength of 40% vol., But according to the current standard, they can be produced with an alcoholic strength of 40-45% vol. Vodka Russian, Starorusskaya, Gomel, Klimovichskaya and others (40% vol.) Are prepared from the alcohol of the highest purity. It is allowed to prepare vodka with a strength of 38-45% vol from alcohol of the highest purity. Vodkas are divided into vodkas and special vodkas - depending on the taste and aroma properties.

Good-quality and special vodkas should have the form of a transparent liquid, without foreign inclusions and sediment, taste and aroma characteristic of this type, without foreign tastes and odors. From physicochemical indicators, the volume fraction of alcohol, alkalinity, the content of fusel oils and aldehydes, and the concentration of ethers are normalized. The quality of products is confirmed by quality certificates or certificates of conformity issued in accordance with the established procedure. Alcoholic drinks are accepted in terms of quality and quantity, including in appearance and design, in accordance with the requirements of regulatory and technical documentation and agreements between the parties.

Vodka is a product that is often counterfeited. This is facilitated by its transparency and colorlessness. Ethyl alcohol in it can be partially or completely replaced by water or industrial alcohol. In the latter case, a fusel flavor is noticed in the products. The presence of excess water is defined as a reduced strength of the beverage. Many manufacturers of alcoholic beverages create their own system to protect products from counterfeiting. So vodkas of the Dovgan family have a “quality passport” on the bottles, which has several degrees of protection. Its fake is excluded due to its high cost.

Vodka is poured into glass bottles with a capacity of 0.05; 0.25; 0.33; 0.1; 0.5; 0.75 and 1 l, sealed with aluminum foil roll-in caps with a stopper or a polymer gasket or a polyethylene stopper with screw caps. On the cork, the letter corresponding to the type of vodka (R. - Russkaya, P. - Wheat) is indicated, the label contains the name of the drink, the trademark, the name of the manufacturer, the strength

drink, dish capacity, product standard designation. The date of bottling is indicated by a notch around the perimeter of the label against the corresponding number or by a stamp on the back. The label should be glued evenly, crimping the cork around the neck of the bottle tightly.

Bottles are placed in nest boxes and stored in them. The optimal storage mode is a temperature of 10-20 ° C and a relative humidity of no more than 85%. The guaranteed shelf life of vodkas is 12 months, for the Ministry of Defense - 18 months, for special vodkas - 6 months. from the day of bottling.

Vodka can be packaged and stored in 100-, 150-gram polystyrene cups. However, the shelf life of the drink in this package is limited to 45 days, since with a longer contact of the drink and the polymer, phthalates and styrene can pass into it, causing allergies in the consumer.

Alcoholic beverages are strong alcoholic drinks prepared by blending rectified ethyl alcohol, softened water, sugar; fruit and berry, essential oil or non-aromatic raw materials of vegetable raw materials. In addition to the main one, auxiliary raw materials are used - organic acids, honey, essential oils, dyes. Liqueurs are classified according to the content of ethyl alcohol and sugar, which mainly determine the organoleptic properties of beverages and their effect on the body.

In addition to the taste, aroma, color, consistency characteristic of each drink, good-quality alcoholic beverages must have the content of alcohol, sugar, organic acids specified by the standards, essential oil etc. The presence of turbidity and impurities, sediment, unusual color, taste, aroma, deviation in strength and sugar content is not allowed in alcoholic beverages. Imported alcoholic beverages, especially liqueurs and creams, compete with domestic ones in color. The gamut of their colors is much wider and includes blue, yellow, green, blue, etc. The unusual and exotic nature of synthetic additives is very diverse.

The use of synthetic colors and flavors in the production of alcoholic beverages is considered falsification, as is the replacement of sugar with sweeteners. Detection of cases of technical falsification is carried out by a chemical method, chromatographic and other modern methods of laboratory analysis.

The main type of consumer packaging for alcoholic beverages is bottles made of discolored, semi-white or green glass with a capacity of 0.25; 0.50; 0.75 l. Some high-quality drinks are bottled in artistically designed flat or shaped bottles - glass, crystal, porcelain, ceramic decanters. Corking of bottles is done in the same way as for vodka. They must not leak when turned over. Bottles are placed in nest boxes, curly ones are pre-wrapped with paper and placed in wooden or cardboard boxes with lining materials that prevent dishes from breaking.

Alcoholic beverages should be stored in warehouses at a temperature of 10 to 20 ° C and a relative humidity of no more than 85%. Under these conditions, they have a guaranteed shelf life, counting from the date of release: strong liqueurs and creams - 8 months; dessert liqueurs, liqueurs and punches - 6; sweet and semi-sweet tinctures - 3; bitters and balms - 6; dessert drinks 2 months For some drinks, based on their raw material composition, shelf life is set individually. It is better to store in a dark place. Alcoholic beverages, in which after the specified periods of time no turbidity or sediment appeared, are suitable for further storage and sale.

Grape and fruit wines. Wine is an alcoholic beverage obtained by full or partial fermentation of juice from fresh, dried grapes or partially raisined grapes, containing 8 - 20% alcohol. Viticulture and winemaking in many countries of the world occupies a large share in agriculture and the food industry. The main areas for growing wine grape varieties are Georgia, Moldova, Krasnodar and Stavropol Territories, Rostov Region (Russian Federation), Armenia, Azerbaijan, Hungary, Romania, France, Portugal.

Grape wine contains the main substances of grapes. Wines are rich in easily digestible sugars, organic acids, minerals, including trace elements, vitamins, polyphenolic compounds. The combination of these substances in wine makes it a medicinal drink. The calorie content of wines is 270-640 kJ per 100 ml. However, the main value of wines in nutrition is gustatory. The assortment of the wines produced is varied in color, taste, aroma, strength.

Grape wines are classified according to several characteristics. An interstate standard has been developed for grape wines, the classification of which is close to the international one. It does not apply only to Soviet champagne and sparkling wines. By color, grape wines are white, rosé and red. It depends on the grape variety and the way it is processed. The color of the wines is determined conventionally. White refers to all wines with a color ranging from light straw to yellow, sometimes with brownish tones. Rosé wines are made from rosé grape varieties or by blending white and red wine materials. Red wines are made from the juice of colored grape varieties or from juice with pulp.

Depending on the method of production, grape wines are divided into natural and special. Natural wines can be effervescent. Natural and special wines can be flavored. Natural and special wines can be of controlled appellations of origin. Natural is a wine obtained by complete or incomplete fermentation of wort or pulp, containing ethyl alcohol of only endogenous origin. Special is a wine obtained by complete or incomplete fermentation of wort or mash with the addition of ethyl alcohol.

The characteristics of grape wines in terms of alcohol and sugar content are given in table. 1.