Course work

Commodity characteristics and examination of the quality of low-alcohol and non-alcoholic drinks

Introduction

Thirst occurs when the water content in the body decreases by only a liter - one and a half. To remove the suffering brought by it, 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 common and popular alcoholic drinks in our region, both among young people and adults. But not many people think 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 implementation of this product and bring profit to the enterprise.

Consumer advantages of beer are due to a balanced chemical composition.

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

The purpose of the course work is to study the commodity characteristics of low-alcohol and non-alcoholic drinks.

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

get acquainted with the chemical composition and nutritional value of low-alcohol and non-alcoholic drinks;

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

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

get acquainted with the packaging, labeling, transportation of low-alcohol and non-alcoholic drinks;

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

Familiarize yourself with the quality requirements and defects of low-alcohol and non-alcoholic drinks.

1. Chemical composition and nutritional value of 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 efficiency of beer are insignificant, since the protein content in it is low (only 6-9% per dry matter, and if we consider that the finished beer contains only 3 to 10% of extractive solids, this is negligible). There are practically no fats in beer.

The energy value of beer is only 30-85 kcal per 100 mm of beer (1.0-2.8% of the daily requirement) and is determined by the content of ethyl alcohol (from 2.8 to 9.4% vol.). One part of the alcohol is spent on energy purposes, and the other part is used for the formation of narcotic substances. In addition, the energy value is due to extractive substances, among which the following substances predominate (in% of the total amount): carbohydrates (75 - 80), glycerin (3 - 5), organic acids (0.7 - 1). Other substances that make up extractives have not energy, 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 action of beer alcohol is close to the action of wine. The carbohydrates, polyphenols, organic acids and other substances they contain 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 are compatible, so recently they have been used to make cocktails like Half and Half, Black Velvet, etc. (they mix beer of 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, such extractive substances as nitrogenous, polyphenolic, coloring, mineral, bitter hop resins and acids should be mentioned. Nitrogenous substances are represented mainly by proteins and amino acids. They affect the taste, foaming and physico-chemical stability of the beer. The polyphenolic substances of beer are 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. What passes 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 pass into the wort mainly from malt (2/3), but also from hops (1/3).

Hop resins and beer acids (lupulon, humulone, etc.) are extracted from hops during wort boiling. They give the beer a specific taste of 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.

The mineral substances of beer make up 3-4% and are represented by potassium, calcium, sodium, magnesium and r. However, phosphates, sodium and potassium predominate quantitatively in beer, as a result of which beer has strongly pronounced diuretic properties. Organic acids also give beer a pleasant sour taste, bactericidal properties and promote better digestion of food. Beer contains lactic, malic, citric, pyruvic, acetic acids. Acids are formed mainly during fermentation. Only a small amount of malic and citric acids enter the beer from raw materials.

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

The organoleptic value of beer is due to 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), as well as sugars in beer is low, 3.5 - 8.0%, their sweet taste is veiled by 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 beer is also less than that of light beer (the same pi extractivity of the initial wort groups). The sour taste is determined by carbon dioxide, the mass fraction of which in beer of all types and groups is at least 0.33%.

In beer, it is also customary to evaluate the fullness of taste, depending on the degree of fermentation. The presence of a good compact foam also contributes to the creation of fullness of taste.

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 the fermentation and maturation of beer. The malt aroma is due to melanoidins, which are formed during the drying of malt.

Beer of all types, groups and types should be distinguished by a clean taste and aroma of a fermented malt beverage with hop bitterness and hop aroma without foreign smells and off-flavours. Differences between types of beer are due to the types of malt used and are indicated earlier.

The color of beer depends on the presence of melanoidins, caramelins and oxidized polyphenols formed during drying and boiling 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 roasted and caramelized malts, which are used to produce dark beer.

When brewing malt and hop wort, the processes of melanoidin formation and oxidation of polyphenols continue, which contributes to the enhancement of the dark color of beer. In addition, the color of the wort depends on the completeness of the extraction of coloring substances from the raw material, and the completeness of the extraction is affected by the hardness of the water. Water with increased hardness extracts coloring matter better, so hard water is used to brew dark and semi-dark beer wort.

Beer also has transparency. It should be transparent, and when viewed through the glass, light beer sparkles and gives a sheen. Light beer has a higher clarity than dark beer.

Foam is no less significant of the previously listed indicators of beer quality. A high, compact head with good head retention is an indicator of good beer attenuation, which in itself indirectly indicates good beer 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 2released and forms foam. The duration of the release of gas bubbles depends on its amount affects the height of the foam, and its stability on the amount of melanoidins and hop resins in the beer, which have foaming and stabilizing ability.

The taste, smell, foaminess, and persistence of beer 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 is in the form of swollen colloids.

The nutritional value of cocktails is determined mainly by the content of ethyl alcohol (from 6 to 9%), sugar (from 5 to 10%) and organic acids (o, 1 - 0.8). Therefore, for cocktails, energy, physiological and organoleptic values ​​are the most significant. 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 using juices and nectars, or completely absent, and the mineral value of ek is higher than that of drinking water.

The organoleptic value of cocktails is due to taste, aroma and transparency. The main types of taste in these drinks are sweet with a slight or moderate sourness, as well as slightly burning, inherent in small concentrations of alcohol. The aroma is varied, depending on natural or identical natural flavors.

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

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

Many soft drinks have nutritional value, which is given to them, first of all, by sugars (fructose, glucose, sucrose, etc.) and polysaccharides (starch, inulin, etc.), physiological - minerals, vitamins and enzymes introduced into the composition of raw materials or obtained during the production process. Some of these drinks have a medicinal 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 mentioned, is water with dry substances 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 matter is represented mainly by sugars (5 - 90% of the total amount of dry matter). Moreover, the higher the concentration of solids, the greater the proportion of sugars in them. Of the sugars, sucrose predominates, but juices and juice-containing carbonated, as well as concentrated drinks, can also contain monosaccharides in significant quantities. At the same time, sugars are completely absent in soft drinks of certain subgroups (water).

The second 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 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 during spoilage).

The third group - minerals - is common to all soft drinks. Even drinking water is characterized as low-mineral, therefore soft drinks on nutritional supplements contain minerals. Their highest content is characterized by therapeutic mineral waters (0.2%), the lowest - drinking water and soft drinks on 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 remaining 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 due to water and minerals, which can satisfy the physiological needs of the body in mineral elements by 10 - 20% (based on at least 200 ml of a drunk drink per day). The predominant substance of mineral waters is water (98.5 - 99.9%), but minerals in the 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, mineral waters may contain the following main ions: cations - sodium, potassium, magnesium, calcium; anions - chlorides, bromides, carbonates, bicarbonates, sulfates, as well as specific components: iron, arsenic, borates, silicates, silver, iodine, fluorine, selenium, strontium, radium, uranium, etc. The associated form of mineral substances is represented by soluble salts: table salt , sulfate, sulfurous, ferruginous, etc.

In addition, mineral waters contain gases in a dissolved state: carbon dioxide, hydrogen sulfide, radon, methane, nitrogen, of which only CO is of value. 2and radon, and they try to get rid of the rest. Of the organic substances that have medicinal value, it is necessary to note humic substances, bitumen, phenols, high molecular weight acids. Mineral waters also contain nitrates and nitrites.

The name of water is determined by the main ions. For example, mineral water of the Borjomi type is called bicarbonate-sodium, and the Kislovodsk type (Narzan, Arshan, etc.) is called sulfate-bicarbonate, magnesium-sodium, magnesium-calcium. The chemical composition of mineral waters is indicated in the form of a pseudofraction: 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, they are used as a therapeutic agent as prescribed by a doctor, but can also be used (not systematically) as a table drink.

Juices have high nutritional value. Juices are rich in carbohydrates. Their natural juices contain an average of 9 - 14%. Most 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.

The refreshing properties of juices are given by organic acids - malic, citric, tartaric. In a small amount there is amber, salicylic and others. 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 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-based drinks is on average 40 kcal/100 cm 3.

The introduction of fruit and vegetable juices in the composition of drinks increases the nutritional value

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

Thus, the nutritional and physiological value of soft drinks is due to the content of carbohydrates, organic acids, gases, micro and macro elements, vitamins, pectin and other substances in their composition.

Kvass contains more than 10 amino acids and 8 of them are indispensable, 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 gr.) contains: Calcium - 80ValinB1 - 0.2Proteins - 2Phosphorus - 340LeucineCarotene - 0.2Carbohydrates - 50Iron - up to 13IsoleucineB2 - 0.2Organic substances and the vitamins listed above - 3 Copper - 1.8 Phenylalanine B6 - 0.2 Magnesium - up to 8 MethioninePP - 1.2 Molybdenum - 5 Griptophan H - 0.3 Zinc - 3.5 LysineE - 1.9 Cobalt - 11 Greonine

2. Factors that shape the quality of low-alcohol and non-alcoholic drinks

low-alcohol drink assortment quality

These factors include raw materials and production processes.

In Russia, traditionally, the following are used as raw materials for the production of beer: light, dark, caramel and burnt brewing barley malt; drinking water; hop; ground hop granulated and hop extracts approved 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; brewer's yeast of bottom and top fermentation; unmalted grain products (barley, rice groats, corn groats), 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 material. The main component of beer is water, so it also quantitatively predominates in raw materials. Water serves as the solvent by which the malt, hops and unmalted materials solubles are extracted into the wort. In the aquatic environment, colloidally suspended particles are also in suspension, passing into solution during the brewing of malt and hops.

Brewing barley malt. According to the method of preparation, the following types of malt are distinguished: light, caramel, burnt, highly fermentative and wheat varieties of malt, which differ in color, drying temperature and purpose. Pale malt is used for light beers. Its drying temperature is up to 105 0C. Caramel malt is used to give the beer a pronounced malt aroma and a darker color. Its preparation is distinguished by partial saccharification of barley starch and drying at temperatures: 120 - 170 0C (120 0C - light, 130 - 150 0C - medium and 150 - 170 0C - dark malt) for 2.5 - 4 hours. Burnt malt is used for dark beers (Poret, Ukrainian, March) to give a characteristic color and a specific taste. It is prepared from light malt, which is soaked and heated for 3.5 - 4 hours, gradually bringing the temperature from 70 to 220 0C. Highly fermentative malt (dafarin) is prepared by long-term soaking and sprouting 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 malt from barley.

Hops - 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 a specific taste and aroma. These include soft and hard hop resins and acids (humulon, humulnon, lupulon, gulupon, etc.). Humulone, which forms the bitterness of beer, has the greatest value in brewing. The hop aroma of the beer comes from 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 beer.

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

Simple materials - ground barley, wheat, corn, rice groats, soybean defatted and deodorized flour - are used to completely or partially replace malt. The number of simple 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, soy increases 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 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 optimum pH required for the enzymatic processes in beer production. Lactic acid acidifies the solution, and gypsum and calcium chloride are used to reduce acidity.

Beer production consists of three stages: preparatory, main and final. At the preparatory stage, the malt is cleaned of 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 grains, 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. With the main fermentation occurring under the action of fermentative 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 best preservation.

There are two types of fermentation used in brewing: bottom and top fermentation. With bottom fermentation, after its completion, the yeast quickly settles to the bottom of the apparatus, and with 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 the beer has poor head retention and less bitter substances, acquires a yeasty flavor, and ferments more slowly than at low temperatures.

After the end of the main fermentation (after 5 days), young beer, which still does not have its characteristic taste and aroma, is drained from the yeast sediment and fermented. At the same time, the natural saturation of beer with carbon dioxide occurs due to ongoing fermentation processes, in which almost all sugars are fermented to ethyl alcohol.

During the maturation of beer, aromatic substances are formed, yeast, protein-tanning complexes and other suspensions are precipitated, due to which the beer is clarified, the bitter taste is softened. However, low temperatures during maturation increase not only the duration of beer clarification, but also the amount of suspended particles that precipitate. The sediment is easier to remove, improving the taste, aroma and head retention of the beer. 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 fermentation ranges from 11 to 90 days, and pasteurized beer up to 6 - 9 months, depending on the type of beer. So, the duration of fermentation (per day) for the main varieties of beer is: Zhigulevskoe - 21 (including accelerated fermentation - 11), Nevskoe - 60, Ostankinskoe - 45, Porter - 60.

After the completion of fermentation, the beer from the apparatus is drained from the yeast sediment. The ingress of settled yeast into beer or their untimely removal worsens the quality of the finished product.

To reduce production costs, many breweries are switching from batch fermentation to accelerated and continuous fermentation. Accelerated methods include obtaining beer in a cylindrical fermentation apparatus (TsKBA); fermentation and post-fermentation without access to oxygen; fermentation and after-fermentation at various temperature conditions.

Clarification of beer is carried out by filtration and separation. For this, filters made of diatomite or cotton-asbestos mass are used. Filtered beer clarifies better, but there is more product loss and manual labor costs.

With insufficient saturation of beer with CO 2it is carbonized (saturated) with this gas before bottling. Therefore, this process is called carbonization. Clarified beer enters the collections, from which it is bottled. If necessary, before bottling, beer can be stored in collections at a temperature of 0 - 0.5 0C and under a pressure of 0.05 MPa.

The final stage - beer is poured into wooden and metal barrels, tank trucks and bottles: glass (with a capacity of 0.5; 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 bottling, bottles are capped: glass - with crown caps, polymer - with a cap with a screw thread, cans are sealed, as well as grading and labeling, bottles are placed in shipping containers. Paper labels are attached to the bottles. Cans are marked with a lithographic method.

Among the factors that shape 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 predominate), drinking water, juices or nectars. Auxiliary raw materials are represented by sugar, food additives and carbon dioxide. From food additives, natural or identical to natural flavors, composite mixtures (bases) are widely used, which often determine the name of cocktails or a modification of a particular brand. 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 required by 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 that form 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 at different depths.

The production of mineral waters consists of the following operations: extraction (kapotironia), transportation, processing 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 0From and then to 4 0WITH.

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

Disinfection of mineral waters is used to destroy microflora in a non-reagent or reagent way. 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, ascorbic or citric acid is added to prevent precipitation of iron oxide in bottles. Mineral waters containing hydrogen sulfide are subjected to degassing.

Bottling of mineral waters into bottles provides for their washing, quality control, filling of bottles, their capping, grading and labeling. In addition, mineral waters are poured into railway or truck tanks for transportation over long distances.

The main raw materials for the production of carbonated drinks are drinking water, granulated sugar or refined sugar, liquid sugar. In addition to sugar, the formation of the organoleptic properties of drinks is due to fruit and berry semi-finished products: natural juices, concentrated, alcoholized, fermented-alcoholized, fruit drinks, extracts, syrups. As well as grape wines, wine materials or cognac (for individual items). In addition, natural and artificial food additives are used: acids - citric, tartaric, orthophosphoric grade A - food, lactic, ascorbic; natural dyes (eno dye, concentrated juices) and artificial dyes (indigo carmine, tartrazine F, sunset yellow, sugar color, etc.); flavorings are natural (natural essences, essential oils, citrus alcohol infusions, from plant materials) and identical to natural (synthetic essences: pear, cream soda, orange, lemon, etc.).

The preparation of non-alcoholic carbonated drinks consists of the following stages: preparatory (water purification, obtaining sugar and invert syrups, color), main (blending syrups and all additives according to the recipe, filtering them, cooling, saturation of water or syrup mixture with carbon dioxide) and final (bottling drinks in containers, its capping and labeling).

Water is purified on a filter with quartz sand, then it is passed through cationic and ceramic filters for softening. In the syrup cooker, sugar is added to water and a sugar syrup is obtained in a hot or cold way, from which, after filtration, an invert syrup is brewed by inverting sucrose with an added organic acid. Kohler is prepared by heating sugar at a temperature of 160-165 0C in a small amount of 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 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.

Morses. Produced from fermented and clarified juices of cranberries and lingonberries by blending with sugar syrup and baking soda.

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

concentrated fruit juices, including those of aseptic preservation, frozen, sterilized (pasteurized), unsterilized without preservative;

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

concentrated fruit flavoring natural substances obtained from fruits of the same name;

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

drinking water prepared with a mass fraction of sodium not more than 50 mg / l, nitrates - not more than 25 mg / l and a total hardness of not more than 3 mmol / dm 3.

It is allowed to add to reconstituted juices:

semi-finished puree products, direct-pressed fruit juices, including sterilized (pasteurized), freshly made, hot filling, aseptic canning, frozen.

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

For the manufacture 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 that shape 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 non-clarified juices, all components dissolved in water (sugars, acids, vitamins, minerals, pectin substances, amino acids) almost completely pass into the juice, while insoluble or slightly soluble ones (polysaccharides, lipids, carotenoids, some other substances) remain to a greater or lesser extent in the pomace. In addition, the composition is affected by enzymes, 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 obtained according to the following technological scheme.

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

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

Sugar - beet, cane, glucose, fructose, dextrose, starch sugar (molasses) - is 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 seeding; fruit inspection - remove rotten, wrinkled, unripe fruits, as well as foreign impurities.

Crushing fruits. They are produced by mechanical means - using a roller crusher with corrugated rolls, using a knife crusher, a centrifugal grating crusher, a hammer crusher; thermal methods - heating in a thermal grater, freezing; non-thermal methods - ultrasonic treatment, electroplasmolysis.

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

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

The pulp is treated with pectolytic enzymes.

Juice extraction can be carried out in the following ways:

pressing; the main requirement is the continuity of work and the highest possible juice yield. At present, both batch and continuous presses (screw, belt presses) are used in industry;

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

The extraction of juice from citrus fruits has a number of features: they have a peel that is unsuitable 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 the juice. To separate the peel, special devices are 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 a raw material for the production of pectin, for livestock feed, and compost.

The processing of fruit juices includes the following steps:

¾ cleaning with the help of filters, during the filtration, a rough cleaning of the juice from suspensions occurs;

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

¾ clarification (if they are cloudy):

enzyme treatment - 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 have a negative charge. During the collision of particles, the particles are neutralized and deposited. In addition, gelatin forms insoluble complexes with the polyphenolic substances of 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 juice concentration (if it is necessary to obtain a juice concentrate) - is carried out by evaporation, freezing or the use of membrane technologies;

¾ juice preservation (if provided by the technology) - thermal (pasteurization - up to 100°C, sterilization over 100°C in sealed containers, hot filling, in which the product is heated in the stream), aseptic preservation with instant heating to high temperature and rapid cooling, canning 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 - pyrocarbonic acid diethyl ester.

The raw materials and auxiliary materials for the production of kvass and drinks from grain 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, molasses , as well as yeast, sugar color and water. In kvass brewing, barley is used to make pale malt and malt extract, and rye is used to make malt and flour. From barley and rye malt with the addition of rye flour, dough for kvass bread is prepared, barley malt is added. Then the rye dough is sent to the divider, put into molds, baked at a temperature of 100 0C. Add rye or barley malt, sugar, filter, bring the wort in dryers to a solids content of 45-50%, and then boil down 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-made 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 drinks

Beer is a group of low-alcohol grain-based drinks that are made by fermentation without distillation. Three types of beer are 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 (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, light or medium color malt is used, semi-dark - light or caramel, dark - dark or caramel, or burnt.

Depending on the extract content 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 the above 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 centner units).

Beer groups differ in the initial density of the wort, which is determined by the content of extractives in the malt-hop wort before it is fermented by yeast. During the period of fermentation and post-fermentation, the sugars of the wort are fermented into ethyl alcohol and other compounds. There is a direct relationship between the extract of the initial wort and the alcohol content in beer. With an increase in the extractivity of the initial wort 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%.

Beer with an initial wort extract of up to 5% has 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, decolourized and pasteurized. The deflated beer is passed through special filters that neutralize it from microorganisms. Pasteurized beer is obtained by heat treatment.

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

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

About 90% of the beer produced is light varieties. Typical light beers include: Zhigulevskoye, Baltika No. 0 (non-alcoholic), 1, 2, 5, 6, 8 (wheat unfiltered), Admiralteyskoye, Klinskoye light, Tolstyak, Rossiyskoye , "Anniversary", "Honey", etc.; to semi-dark: "Ochakovo" semi-dark, "Athanasius" semi-dark, "Athanasius" Kind semi-dark.

Among the dark varieties of beer, the most famous are: "Baltika" dark, "Porter", "March", "Velvet", "Tver" dark, etc.

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

"Athanasius" Good semi-dark - copper color, with a slight caramel flavor. Made using caramel malt. Extractivity 12%, volume fraction of alcohol 4.3%.

"Athanasius" dark - strong beer of dark color with a ruby ​​hue, sweetish taste with moderate hop bitterness, aroma with a touch of caramel malt. Extractivity 15.5%, volume fraction of alcohol 5%.

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

The range 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, Klinskoye, 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, low-alcohol beer "Table" is produced with an initial wort extract of 8% and alcohol of 1.5% vol.

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

Name of cocktails sold on the Russian market:

Vodka-based cocktails - "Helicopter" with modifications - Banana, Pineapple, Cherry + Pineapple, Mango, Orange (using food additives); "Bloody Mary" (with tomato juice); "Screwdriver" (with orange juice); "Hoppy cowberry", "Hoppy cherry", "Hoppy red ashberry", "Hoppy chokeberry", "Hoppy lemon"; "Bravo" (with food additives imitating pineapple, cranberries, gin and tonic); "Eva", "Catherine", "Roulette", etc.

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

Gin-based cocktails - "Mixer Gin" (with blackcurrant)

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-based 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), Cider special Ochakovsky.

An analysis of the range of low-alcohol cocktails on the domestic market shows that the largest share (about 90%) is occupied by drinks prepared on the basis of vodka or ethyl alcohol. Among these types, the proportion of drinks with artificial or synthetic food additives is quite high, 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 drinking bottled water is quite wide and specific for different regions, since many of them have their own unique sources of natural water, and transporting water over long distances is not economically viable. The most widely used bauds of the following brands: 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 name of the place of origin. A fairly large amount of mineral water comes from the CIS countries, especially from Georgia (for example, Borjomi-type drinks: Borjomi, Nabeglavi, Bajoti).

Of the medicinal table mineral waters, the most common are such names as Borjomi, Essentuki No. 4 and No. 17, Hot Key No. 1, Narzan dolomite and sulfate, Polyustrovo, Marcial, Smirnovskaya, Slavyanovskaya, etc .; from medical - Bjni, Jermuk, Avadkhara, Buyskaya, Nelepinskaya, Lower Karmadon, Naftusya, Sakhalinskaya, 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 on the juice, Cranberry on the juice, etc. Multi-component drinks include Little Red Riding Hood, Summer, Children's, Pinocchio, Duchess, etc.

The range of spicy aromatic drinks is represented by domestic brands: Sayany, Baikal, Tarragon, Bakhmoro tonic, as well as foreign ones: Bitter and amateur tonic, Sprite, Schweppes, etc.

juice-containing 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 content of juice in the finished drink must be at least 5% of the total volume (in terms of natural juice). The range of these drinks is quite wide: Cherry, Pear, Pomegranate, Dogwood, Raspberry, Dawn;

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

drinks based on herbal raw materials - drinks made on the basis of extracts or infusions of herbal raw materials (plants, fruits, seeds, etc.) or concentrated bases, which include extracts or infusions of herbal raw materials. The use of sweeteners (sweeteners), dyes and flavors is not allowed. Assortment: "Sparkling", "Spicy Apple", "Tarragon", etc.;

drinks with sweeteners (sweeteners) - drinks made with the use of sweeteners (sweeteners). Assortment: Pinocchio, 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", "Wild berry", etc.

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

energy drinks - drinks with a mass fraction of solids of 12% or more, made with the addition of micronutrients with a tonic effect, as well as vitamins, mineral elements (microelements), 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 100 g vitamin content (see 3) drink 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.

fermented kvass - drinks made by fermenting grain, vegetable, fruit and berry and other vegetable raw materials. The use of sweeteners (sweeteners, etc.), dyes and flavors is not allowed. Assortment: Kvass Peasant's Kvass, Table Kvass, Ostankinsky Kvass, 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 extract of grain raw materials must 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 drinks

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 closure of these types of containers must be airtight with the use of closures approved by the authorities of the Ministry of Health of Russia. The average filling of 10 bottles at 20°C 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. Banks are packed in cardboard boxes and wooden boxes.

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

Marking 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)

the value of the extract of the initial wort in percent (except for non-alcoholic beer and special beer with flavoring and aromatic additives);

the minimum value of the volume fraction of ethyl alcohol (“alk. Not less than …% vol.” or “alcohol not less than …% vol.”);

the date of bottling;

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

best before date;

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 on grain raw materials, low-alcohol drinks:

Product name;

name and location of the manufacturer (legal address, including the country);

bottling date (for products for which the shelf life is set);

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

storage conditions;

volume fraction of ethyl alcohol;

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

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

designation of the document in accordance with which the product is manufactured and can be identified;

conformity information.

For products subject to labeling with excise stamps or special stamps intended for sale in duty-free shops, non-labels and counter-labels indicate: “For sale in duty-free shops only”.

Mineral drinking waters:

Product name;

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

name and location of the manufacturer (legal address, including the country);

manufacturer's trademark (if any);

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

mineralization;

storage conditions;

the date of bottling;

best before date;

designation of the document in accordance with which the product is manufactured and can be identified;

chemical composition of water;

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

conformity information.

Additionally, informational inscriptions related to this product can be applied.

Artificial mineral waters:

Product name;

type (carbonated, non-carbonated);

name and location of the manufacturer (legal address, including the country);

manufacturer's trademark (if any);

mineralization;

chemical composition of water;

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

best before date;

date of manufacture (date of bottling);

storage conditions;

designation of the document in accordance with which the product is manufactured and can be identified;

conformity information.

Additionally, informational inscriptions related to this product can be applied.

Soft drinks and syrups:

product name and type;

name and location of the manufacturer (legal address, including the country);

manufacturer's trademark (if any);

the date of bottling;

expiration date and storage conditions;

composition of the product;

the nutritional value;

designation of the document in accordance with 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 corresponding mode of transport. When transporting boxes with bottles of beer in open vehicles, 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 a temperature: 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 stability.

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

glass bottles;

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

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

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

tanks.

Glass bottles, PET bottles, jars, containers for bottling 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 dm 3.

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

A muzzle is put on a polyethylene or cork stopper. There should be a metal cap between the cork and the muzzle. It is allowed to use lithographed and embossed crown caps.

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

Banks, 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.

Tanks after filling must be tightly closed and sealed

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

Glass bottles, PET bottles, metal cans and jars are allowed to be packed in artistically designed souvenir boxes, in polyethylene shrink film without gaskets, on trays or gaskets made of corrugated cardboard or cardboard.

If necessary, products packed in shrink film are formed into shipping bags 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 darkened, ventilated, odor-free rooms.

Beverage storage temperature - from 0°С to 22°С.

5. Falsification of low-alcohol and soft drinks

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

Organoleptic and physico-chemical analyzes allow you to determine the falsification of beer in any way.

Since falsification of goods on the Russian market has reached an incredible scale in recent years, there is a need to develop more advanced methods for analyzing beer and create appropriate devices for determining the quality of express methods.

The most common means and methods of falsifying beer are in table 2.

Table 2 - Means and methods of adulteration of beer

MeansMethodsDetection methodsWaterDilutionOrganoleptic assessment of color, taste, smellComplete replacement with tinting with colorChemical methods for determining color, mass fraction of alcohol, extractive substancesNon-malted (unsprouted) materialsComplete replacementOrganoleptic assessment of taste and smell (physical and chemical methods are absent) Poor-quality raw materials: malt, hops, water Preparation technology corresponds to technological instructions. Violation, technologies: underpricing of malt-hop wort, other violations. Underfilling during bottling and release to the consumer Organoleptic and physico-chemical methods The same Measuring methods - volume measurement Foaming agents (washing powders, etc.) Addition to increase foam formation (foam height) Taste assessment. pH determination

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.

Establishing the site of draft beer adulteration is difficult. Diluted beer bottled or canned is most often adulterated during manufacture, although bottled beer can be opened, diluted and recapped. In this case, the counterfeiters are given out by a loosely 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 simple materials in the production of beer, the drink turns out to have a malty flavor. This defect is unrecoverable even when using hops 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 kind of technological falsification of beer is a violation of the technological regime, mainly due to a reduction in the time of main fermentation and after-fermentation. As a result, the beer has an insufficiently expressed taste and insufficient storage stability.

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

The addition of foaming agents (washing powders, etc.) falsifies draft beer sold on tap. This method is very dangerous, harmful to health (9).

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

The most dangerous quality falsification of drinks is associated with the substitution of sugar for 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 sugars in the drink, and the patient accordingly overdoses insulin, which leads to hypoglycemia of his body.

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

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

Drinks with the word “cola” in their names (Coca-Cola, Pepsi-Cola, Cola, etc.) produced in Russia contain practically no cola extract and contain only flavorings, dyes and burnt sugars. Therefore, there is a deception of the buyer and, above all, his body.

Drinks with sweeteners are intended only for patients with type 1 diabetes, and they are advertised for consumption by the entire population of Russia, which leads to a violation of carbohydrate metabolism and the formation of many diseases among consumers.

Quantitative falsification of non-alcoholic beverages (underfilling, measurement) is a consumer deception due to significant deviations of product parameters (mass, volume, etc.) that exceed the maximum allowable deviations. For example, the net weight of a package or its volume is underestimated. It is quite simple to identify such 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 the consumer with the help of inaccurate or distorted information about the product. This type of falsification is carried out by distorting information in shipping documents, labeling and advertising.

When information about soft drinks is falsified, the following information is often distorted or inaccurate:

Name of product;

the manufacturer of the goods;

quantity of goods;

introduced food additives.

Information falsification also includes the falsification of a quality certificate, customs documents, a bar code, the date of production of a product, etc. Such falsification is detected by conducting a special examination, which makes it possible to identify:

how the printed documents are produced;

whether there are erasures, corrections in the document;

whether the bar code on the product is fake and whether the information contained in it corresponds to the declared product and its manufacturer, etc. .

6. Quality requirements, defects in low-alcohol and non-alcoholic drinks

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

Checking the quality of bottled beer for compliance with the requirements of regulatory and technical documentation is carried out according to quality indicators grouped according to table 3.

Table 3 - Beer quality indicators

Index name Group designation Appearance, appearance (transparency, presence of foreign inclusions) 1 Mass fraction of carbon dioxide, foam height and foam resistance 2 Mass fraction of alcohol, solids in the initial wort, acidity, color, stability 3 Taste and aroma 4 Fullness of pouring 5

Note. The stability of beer is determined only at the manufacturer.

To check the quality of bottled beer, according to quality indicators of the 1st and 2nd groups, the selection of product units in 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 a single-stage normal control plan, with an acceptance level of defectiveness AQL 4.0, according to a special control level S-4;

for the 2nd group - according to a single-stage normal control plan, with an acceptance level of defectiveness AQLIO. O, at Special Inspection Level S-1 (sampled separately for carbon dioxide mass fraction and for foam height and foam resistance).

To check the quality of bottled beer in terms of quality indicators of the 3rd and 4th groups, the selection of product units in the sample was carried out by the method of the greatest objectivity according to GOST 18321-73 according to a single-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 production in accordance with GOST 3473-78, a sample of 10 bottles was selected from a batch of bottled beer using the method of the greatest objectivity in accordance with GOST 18321-73.

Acceptance and sampling for soft drinks are 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 product units in the sample is carried out only at the manufacturing plant on the day of manufacture.

Checking the quality of a bottled drink for compliance with the requirements of regulatory and technical documentation is carried out according to quality indicators grouped according to table 4

Table 4 - Quality indicators of soft drinks

Name of the indicatorDesignation of the groupExternal design of bottles and jars1Appearance of products2Mass fraction of carbon dioxide3Taste, color, aroma, mass fraction of solids, alcohol, toxic elements, salts in seltzer and soda waters, acidity and resistance for kvass wort concentrate, concentrates and extracts of kvass - solubility in water and the presence of foreign impurities4 Volume of products5

To check the quality of products in bottles and cans with a capacity of not more than 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 in the sample is carried out according to a single-stage normal control plan according to GOST 18242.

For sampling 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 bottles or cans remaining in the sample are poured into one vessel and combined with the contents of the bottles or cans selected for the determination of the volume of production and with the contents of the bottles used for the determination of carbon dioxide. The mixture is thoroughly mixed and the rest of the parameters of the 4th group are determined in the resulting combined sample.

From each sampling unit of soft drinks and syrups, four spot samples with a volume of 500 cm3 are taken. 3each into four clean dry bottles with a capacity of 500cm 3.

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

From a sample of kvass wort concentrate, concentrates and extracts of kvass, colorants make up a combined sample from point samples. To do this, after mixing the contents, point samples of the same mass are taken from each bottle or can. The mass of the combined sample must be at least 1.5 kg.

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

Name of indicators Type of beer Light Dark Dark Transparency Clear liquid without sediment and foreign flavors Aroma and taste Pure taste and aroma of a fermented malt drink with hop bitterness and hop aroma without foreign odors and flavors Corresponding to the type of beer Malt flavor with a hint of caramel malt, corresponding to the type of beer type of beer In beer with an initial wort extract of 15% or more - wine aftertaste

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

Name of indicatorsExtractive activity of the initial wort ,%891011121314151617181920212223Volume 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 -3.22.4-3.63.0-4.53.0-5 ,0Color ts.ed0.4-1.5 Mass fraction of carbon dioxide ,%, not less than 0.33 Foaming: foam height, mm ,not less than 30 Foam resistance, min 2 Persistence, days, not less: .beerCarbohydrates, per 100g of beer, not more than3,53,84,24,64,75,35,86,26,66,97,37,57,67,88,08,3

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

Name of indicatorsType of beerExtraction of initial wort ,%1112131415161718192021222312 specialVolume fraction of alcohol ,%, not less semi-dark 3.94.34.44.85.25.46.06.26.87.58.08.69.4-dark .87.48.09.1 ​​Not more than 3.2 Acidity ,0dark-2.1-3.12.4-3.52.5-4.53.5-5.5 Color color unit semi-dark 1.6-2.51.6-3.5 dark 3.6 and more ,%, not less Semi-dark, dark 0.33 Foaming: foam height, mm ,not less than semi-dark 30 Foam resistance, min-dark 2 Persistence, days, not less than: .dark beer 42445054586266707478808285-dark 4246505458626671757982848322 ,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” indicated in table 5.

Table 5 - Appearance of the drink

Name of indicators Transparent Cloudy Beverage concentrates Appearance Transparent liquid without sediment and foreign inclusions. Slight opalescence is allowed, due to the characteristics of the raw materials used Opaque liquid. It is allowed to have suspensions or sediment of particles of grain supplies, without seeds and foreign inclusions that are not characteristic of the product 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 Slightly carbonated More than 0.20 to 0.3 inclusive

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

Beer Defects:

An unpleasant, bitter and astringent taste most often has beer 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. Bitter is beer made from poorly dissolved malt. Another reason for the bitter taste is oxidation, which can occur with beer components during the technological process or when filling the finished product into a transport container. In bottled beer, the cause of oxidation is the oxygen in the air above the beer (in the neck of the bottle), which negatively affects the taste and colloidal stability of the beer. The reason for the bitter taste can be the use of old hops or the wrong dosage.

The tart or burnt taste of dark beer appears, as a rule, due to low-quality dark or caramel malt.

A sour taste is found in beer, the main fermentation and post-fermentation of which was carried out at an elevated temperature, as well as in young, unaged beer. In addition, old yeast that has been stored at high temperatures and autolysis processes have begun to cause a yeasty taste can be the cause.

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

"Basement taste" - various deviations from the normal pure taste that are found in beer due to manufacturing violations.

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

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

Lacquer flavor can be found in beer from fermenters coated with poor quality beer lacquer.

A metallic taste is formed by the reaction of beer tannins with an unprotected metal surface of equipment or containers. The foam of this beer is brown.

A phenolic aftertaste is characteristic of beer brewed from water with a high nitrate content, and also when bleach is used as a disinfectant.

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

Spilled poorly filtered beer may contain yeast, such beer has a yeasty taste, with coarse bitterness.

The taste of mold in beer appears during fermentation in open vats. Beer is very susceptible to off-flavours and therefore easily absorbs musty odors or cellar flavors.

Abundant, thick and persistent foam, along with a fresh and full taste, is a sign of good quality beer.

An important feature of a good beer is clarity and shelf life. During storage, the beer begins to become cloudy. There are biological and physico-chemical opacities.

Most often, of the opacities of a biological nature, yeast turbidity occurs. Haze caused by cultural yeasts is harmless, but still undesirable for beer.

Turbidity caused by lactic acid bacteria has a silky sheen. Over time, it decreases and forms a light white precipitate of bacteria. 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-flavour and taste. Poorly hopped beer from insufficiently saccharified wort, which has insufficient acidity, is most easily infected with sarcin.

Turbidity caused by the development of acetic acid bacteria is rare. These bacteria are aerobes, therefore they multiply only in beer saturated with air or in leaky closed vessels. 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.

Cloudiness of beer occurs with a decrease in temperature. After beer storage at low temperatures, it becomes less transparent, as if covered with a thin veil, although it is more transparent at room temperature. Turbidity disappears when heated and reappears when cooled. Under the influence of atmospheric oxygen, light, metal ions, cold haze turns into an irreversible, non-disappearing one.

In the presence of oxygen, the bitter substances of the hops can also be oxidized, causing flavor changes and clouding of the beer.

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

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

Resin 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 the beer in a state of supersaturation. With strong cooling, mechanical shaking, 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 promoted by water with a large amount of carbonic salts. Cloudy beer acquires a bitter, astringent taste. This type of turbidity is rarely seen.

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

From microbiological defects in carbonated drinks, bacterial contamination and a moldy smell and taste can be distinguished.

Bacterial contamination occurs when the presence of microorganisms in the drink exceeds the permissible limits due to a violation of the sanitary conditions for the processing of raw materials and process equipment. The development of microorganisms may be accompanied by turbidity, a change in the taste and smell of the drink.

Moldy odor and taste appear when raw materials and process equipment are affected by mold.

Defects are caused mainly by physical and chemical processes that violate the stability of the drink systems, as a result of which the following defects appear:

Browning occurs when the iron content is increased during the production process, and the beverages may acquire an unpleasant metallic taste.

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

Foreign tastes and odors:

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

-sunny unpleasant taste and smell (terpene-like, etc.) with hydrogen sulfide tones manifests itself 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 to form mercaptans that have a sharp unpleasant odor. In this case, this defect is accompanied by turbidity of the drink.

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

-chlorine taste and smell occur due to excessive chlorination of process water;

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

Beverage defects are also considered to be foreign inclusions in drinks, foreign flavors (filter cardboard, etc.).

Conclusion

Based on the study of literary sources, it can be concluded that - 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;

) The nutritional value and chemical composition of low-alcohol drinks are able to satisfy the physiological needs of the human body in mineral elements and vitamins. The biological value and effectiveness of low-alcohol drinks are insignificant, since the protein content in it is low, and there are practically no fats.

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

) Low-alcohol and non-alcoholic beverages are one of the most diverse and diverse groups of food products. It has more than 2 thousand items.

) Low-alcohol and non-alcoholic drinks must be packed in such a way as to ensure its quality during the shelf life. Macaw and packaging must be authorized by the Gossanepidnadzor of the Ministry of Health of Russia.

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

) Falsification of goods on the Russian market in recent years has reached an incredible scale, there was a need to develop more advanced methods for analyzing beer and create appropriate devices for determining the quality of express methods.

6) As prospects for improving the examination of beer, it is possible to suggest the use of a beer analyzer at enterprises producing beer products in order to track the main normalized 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 non-alcoholic industry. Acceptance rules and sampling methods”.

5 Sanitary rules and norms. 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; textbook for higher educational institutions. - M.: Spruce Literature Publishing House, 2004. - 816s

Kalunyants K.A. Technology of malt, beer and soft drinks. - M.: Kolos, 1992. - 442 p.

Shepelev A.F., Mkhitaryan K.R. Commodity research and examination of flavoring and alcoholic products. Tutorial. - Rostov-on-Don: March Publishing Center, 2001.

Poznyakovsky V.M., Pomozova V.A., Kiselev T.F., Permyakova L.V. Beverage review. Quality and safety: a textbook with corrections. allowance. Correct. and additional - Novosibirsk, 2005. - 407s

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

The quality of beer is determined primarily by its organoleptic character. The properties of beer are evaluated according to a 25-point system. Great importance is attached to the color of the beer and transparency.

table 2

"Organoleptic quality assessment"

Beer quality indicators	The number of points in the evaluation
		Satisfactorily	unsatisfactory
				0 (withdrawn from tasting)
Transparency				0 (withdrawn from tasting)
Hop bitterness
Foaming:
Foam height, mm;
Foam resistance, min
Total points

Clarity is an important indicator of good quality beer.

The clarity rating only applies to light beers. Slight haze is allowed in draft beer. High-quality beer should be transparent, without turbidity and foreign inclusions, the taste and aroma are pleasant, the hop bitterness is not coarse.

Varieties of beer are distinguished not only by the intensity of color, but also by taste and aroma. Light beers are characterized by hop flavor and aroma, expressed in varying degrees, for dark and semi-dark beers - malt flavor and aroma with caramel tones.

Of the physico-chemical indicators, the alcohol content, density, acidity, etc. are important.

Physico-chemical parameters of the most common types of beer are given in Table. 3 (GOST R 511174 - 98).

Table 3

"Physical and chemical indicators of various types of beer"

Name of beer	Mass fraction of solids in the initial wort, %	Mass fraction of alcohol, %, not less than	Stability of unpasteurized beer, days, not less than	Mass fraction of carbon dioxide, %, not less than	Color, cm 3 0.1 mol / dm 3 iodine per 100 cm 3 of water	Acidity, cm 3 1 mol / dm 3 alkali solution per 100 cm 3 beer
Zhigulevskoe
Moscow
Leningrad
Velvet		No more than 2.5			8.0 and over
March
		No more than 5.0			8.0 and over
Ukrainian

It is not allowed to sell beer with signs of souring, cloudy, with sediment.

Beer is poured into barrels, cans, plastic and dark glass bottles, 0.33 and 0.5 liters each.

Label beer bottles indicating the origin of beer and its properties. The strength of alcohol is expressed in% of the volume.

Typical European beer has a strength index of 4.6 to 5.6% by volume or 3.7-4.3% by weight. When labeling, the shelf life of beer must be indicated.

Beer is stored in dark cool rooms at a temperature of 2 to 12°C: unpasteurized from 3 to 17 days, pasteurized without the use of stabilizers - 1 month; pasteurized with the use of stabilizers - 3 months. Unlike grape wines, the position of the beer bottle during storage does not matter. The exception is bottles closed with wooden corks, such bottles are stored in an upright position.

Organoleptic quality indicators include: transparency, taste, hop bitterness, aroma and foaming. These indicators are individual for each type of beer and are a criterion for evaluating its consumer properties. All organoleptic quality indicators of beer are determined during the tasting process.

Color and transparency are now of primary importance, as consumers often evaluate the quality of a drink by these indicators. Color is a distinctive feature of individual types of beer (light or dark), but even within the same type, beer differs in color intensity. Light beer should have a clean, light, golden brown hue. A significant disadvantage is the greenish color, as well as reddish and brown shades.

Dark beer is not subject to such strict color requirements as light beer.

The color of the bottled beer almost does not change. Bottled light beer can change color when exposed to direct sunlight, which causes various chemical changes that lead to a decrease in nutritional value and consumer properties.

Light beer, in addition to the appropriate color, should have good transparency, which is determined by the shine when viewing the drink through the glass of a glass. By brilliance, consumers often judge the purity of a product. There is an opinion that “beer is drunk with the eyes”, therefore transparency for the consumer is one of the important indicators of the quality of the drink, although it should be noted that the higher the transparency, the more completely the colloids that determine the taste and foaming properties are removed from the beer.

Taste, aroma and hop bitterness are assessed by tasting the beer in small sips. First of all, attention is paid to whether the taste, aroma and hop bitterness are characteristic for this type of beer, then whether there is an extraneous aftertaste in the studied beer. When evaluating these organoleptic indicators, the following list of descriptive terms is recommended: taste - clean, full, harmonious, pronounced, inharmonious, slightly pronounced, empty, sweetish, malty; flavors - yeast, caramel, fruit, sour, metallic, sulphurous, honey, oily, phenolic; bitterness -- soft, bound, rough, remaining, slightly remaining, low/high (does not match type of beer), non-hoppy; aroma - hoppy, clean, fresh, low hoppy, yeasty, floral, phenolic, spoiled beer (sour, rotten).

Temperature affects taste sensitivity. So, with its increase, the properties of the colloidal system of beer change, and this is reflected in its taste. With a significant decrease in temperature, the taste of beer becomes empty, and with a large increase, it becomes unpleasant. Therefore, the temperature of the beer supplied to the consumer should be in the range of 8--12°C. assortment shopping market beer

Light beers are dominated by malty, clean, well-pronounced taste, without foreign flavors and odors.

Dark beers have a pronounced taste of special malts (mainly dark, caramel). The taste of beer is determined by the raw material composition and manufacturing technology. Off-flavours, unpleasant bitterness, high acidity and insufficient CO2 saturation impair the taste of beer.

In light beers, a subtle hop bitterness prevails, but it should not be too expressive and harsh. After drinking, light beer should leave a taste of hop bitterness on the tongue, which quickly disappears and leaves no aftertaste.

Dark beer is sweeter than light beer. After drinking, the taste of dark malt remains on the tongue, and hop bitterness is almost indistinguishable.

Ethyl alcohol is an important flavoring component, as it enhances the influence of a number of other flavoring and aromatic substances. Differences in taste and smell are due to higher alcohols, hop essential oil, and other fermentation products.

The bitterness of beer is determined by the bitter substances of hops, the tannins and bitter substances of the shells of malt and barley, the products secreted by yeast, the yeast cells themselves with adsorbed hop substances.

Good beer should have taste and aroma combined into a harmonious whole.

Taste flaws are considered deviations that distort the pure taste of each type of beer. The reason for the lack of taste can be poor raw materials, the presence of foreign microorganisms. Among the deviations in taste is "empty taste": this is the taste of beer with a low content of alcohol and carbon dioxide. An empty taste is found in beer fermented or from over-dissolved malt, it can appear as a result of deep breakdown of proteins during mashing, excessive oxidation of certain substances. An unpleasant, bitter and astringent taste most often has beer 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. Bitter is beer made from poorly dissolved malt.

Another reason for the bitter taste is oxidation, which can occur with beer components during the technological process or when filling the finished product into a transport container. In bottled beer, the cause of oxidation is the oxygen in the air above the beer (in the neck of the bottle), which negatively affects the taste and colloidal stability of the beer. The reason for the bitter taste can be the use of old hops or the wrong dosage.

The tart or burnt taste of dark beer appears, as a rule, due to low-quality dark or caramel malt.

A sour taste is found in beer, the main fermentation and post-fermentation of which was carried out at an elevated temperature, as well as in young, unaged beer. In addition, old yeast that has been stored at high temperatures and autolysis processes have begun to cause a yeasty taste can be the cause.

"Basement taste" - various deviations from the normal pure taste that are found in beer due to manufacturing irregularities. The most common reason is the lack of cleanliness of production equipment.

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

All pasteurized beer has a specific "bready" taste. Its intensity increases with increasing temperature and duration of pasteurization. Therefore, pasteurization should be carried out for a short time and at the lowest possible temperature. During pasteurization, some beer substances can be oxidized by atmospheric oxygen from the neck of the bottle, while a sour taste appears in the beer.

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

Spilled poorly filtered beer may contain yeast, such beer has a yeasty taste, with coarse bitterness.

If thermobacteria multiply in the wort during cooling, then an aftertaste is formed that resembles the taste of celery, which does not disappear even in the finished beer.

Various flavor changes are observed in beer infected with wild yeast, in particular, the beer becomes cloudy, and may acquire a tart-bitter taste. Lactic acid bacteria contribute to the formation of lactic and other acids. If their amount is too high, then such beer can acquire a characteristic honey smell.

The taste of mold in beer appears during fermentation in open vats. Beer is very susceptible to off-flavours and therefore easily absorbs musty odors or cellar flavors.

Abundant, thick and persistent foam, along with a fresh and full taste, is a sign of good quality beer.

The volume of foam formed when beer is poured under relatively equal conditions (temperature, pouring method) depends mainly on the carbon dioxide content of the beer. As the temperature increases, the volume of the foam increases. Beer that is sufficiently saturated with CO2 produces a lot of foam. With the gradual release of CO2, the foam layer is constantly replenished from below. The foam is denser the smaller the CO2 bubbles and the slower they are released from the beer. It depends on the viscosity of the beer, on the presence of colloids in it that stabilize the foam.

Foam retention is an important characteristic of beer, measured by the time it takes for the foam on the surface to disintegrate and disappear.

In addition to components that increase the stability of the foam, beer also contains substances that reduce it. These include, first of all, volatile fermentation products, which increase the stability of the foam up to certain concentrations, and if they are exceeded, they reduce it.

For bottled beer, the foam must be abundant, fine-meshed, compact, stable, well-adhering, at least 40 mm high, at least 4 minutes long, with copious and slow release of gas bubbles.

An important feature of a good beer is clarity and shelf life. During storage, the beer begins to become cloudy. The period of appearance of turbidity after bottling of beer characterizes its durability. GOST R 51174-98 establishes the durability of beer for its various types.

According to GOST 5363 - 93, organoleptic evaluation is carried out in the following order.

The drink is poured into a tasting glass by about 1/3 of the volume (40 - 50 cm 3). The glass is lifted by the leg, tilted and the transparency and color are visually assessed in the transmitted diffused light. Various deviations from color and transparency can be identified by comparing the analyzed vodka with distilled water, placing them in identical 10 cm 3 test tubes.

Then the smell and aroma are evaluated by warming the lower part of the glass with the palms in a horizontal plane, which contributes to a better evaporation of aromatic substances.

After the aroma, the taste is determined. A small portion of the drink is taken into the mouth and held in front of it. Then, slightly tilting the head back, rinse the entire oral cavity, revealing deviations in taste.

The taste and aroma should be harmonious, pleasant, without a burning taste and smell of alcohol, foreign taste and smell, such as the smell of rubber, kerosene, metallic taste from containers with damaged coatings, foreign taste and smell as a result of the production of vodka on poorly processed equipment.

At the same time, it is allowed to taste no more than five samples of vodka, while samples of obviously better quality are analyzed first, a break is made between the evaluations of each sample.

When filling “by level”, the maximum deviations for an individual bottle (in cm 3) from the nominal capacity at a temperature of 20 + 0.5 C should not exceed the permissible deviations from the full capacity of bottles in accordance with GOST 10117 or other regulatory documentation approved in the prescribed manner.

Bottles are corked with caps or corks from various types of materials approved for use by the Ministry of Health of Russia, bottles of vodka for the Ministry of Defense - in accordance with GOST 15846, decanters - with cork, polyethylene, glass, porcelain stoppers. The closure must be tight and not leak when the bottle or decanter is turned over.

Products are marked on labels and caps, as well as on corrugated cardboard boxes.

The following information must be indicated on the labels: the name of the organization whose system includes the manufacturer; name of vodka; fortress, %; bottle capacity, dm 3;

Product standard designation.

On the reverse side of the label, it is allowed to indicate the manufacturer's index instead of the name of the organization, which system includes the given enterprise. They also indicate the number of the brigade and the date of bottling. Information for the consumer must comply with the requirements of GOST 51074-97. Container marking is carried out in accordance with GOST 14192.

GOST R 52700-2006

Group H72

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

DRINKS LOW ALCOHOLIC

General specifications

Drinks with low quantity of alcohol. General specifications

OKS 67.160.10
OKP 91 8519

Introduction date 2008-01-01

Foreword

The goals and principles of standardization in the Russian Federation are established by the Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic provisions"

About the standard

1 DEVELOPED by the State Institution "All-Russian Research Institute of the Brewing, Non-Alcoholic and Wine Industry"

2 INTRODUCED by the Technical Committee for Standardization TC 91 "Beer, non-alcoholic and wine products"

3 APPROVED AND PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 27, 2006 N 477-st

4 INTRODUCED FOR THE FIRST TIME


Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments - in the monthly published information indexes "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet


AMENDED, published in IUS N 6, 2008

Amended by database manufacturer

1 area of ​​use

1 area of ​​use

This standard applies to low-alcohol drinks, including low-alcohol cocktails, Medovukha drinks, special purpose drinks.

The requirements for ensuring product safety are set out in 5.1.6, the requirements for product quality - in 5.1.2, 5 1.3, for labeling - in 5.4.

2 Normative references

This standard uses references to the following standards:

GOST R 51074-2003 Food products. Information for the consumer. General requirements

GOST R 51153-98 Carbonated soft drinks and drinks from grain raw materials. Method for determination of carbon dioxide

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51474-99 Packaging. Marking indicating the way the goods are handled

GOST R 51621-2000 Alcohol products and raw materials for its production. Methods for determining the mass concentration of titratable acids

GOST R 51653-2000 Alcoholic products and raw materials for their production. Method for determining the volume fraction of ethyl alcohol

GOST R 51766-2001 Food raw materials and products. Atomic adsorption method for the determination of arsenic



GOST R 52409-2005 Products of non-alcoholic and low-alcohol production. Terms and Definitions

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

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

GOST 6687.2-90 Products of non-alcoholic industry. Methods for determination of solids

GOST 6687.4-86 Soft drinks, kvass and syrups. Method for determining acidity

GOST 6687.5-86 Products of non-alcoholic industry. Methods for determining organoleptic indicators and volume of products

GOST 8756.9-78 Processed products of fruits and vegetables. Method for determining sediment in fruit and berry juices and extracts

GOST 13192-73 Wines, wine materials and cognacs. Method for determination of sugars

GOST 14192-96 Marking of goods

GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packing, marking, transportation and storage

GOST 23285-78 Transport bags for foodstuffs and glass containers. Specifications

GOST 24597-81 Packages of packaged goods. Main parameters and dimensions



GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Arsenic determination method

GOST 26932-86 Food raw materials and products. Lead determination method

GOST 26933-86 Food raw materials and products. Method for determination of cadmium

GOST 30059-93 Soft drinks. Methods for the determination of aspartame, saccharin, caffeine and sodium benzoate

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30519-97/GOST R 50480-93 Food products. Method for detection of bacteria of the genus Salmonella

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

GOST 30712-2001 Products of non-alcoholic industry. Methods of microbiological analysis

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding monthly published information signs published in the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replaced (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

This standard uses the terms according to GOST R 52409 and the following term with the corresponding definition:

3.1 low-alcohol natural drinks: Drinks made without the use of rectified ethyl alcohol from food raw materials, alcohol-containing food products (except for wine materials made without the addition of ethyl alcohol), preservatives, sweeteners, identical natural and artificial flavoring substances and food flavorings, inorganic and synthetic food dyes.

4 Classification

4.1 In appearance, low-alcohol drinks are divided into types:

- transparent;

- cloudy.

4.2 According to the degree of saturation with carbon dioxide, low-alcohol drinks, except for fermented drinks, are divided into types:

- non-carbonated;

- carbonated.

4.3 Low alcohol drinks, depending on the method of processing and production technology, are divided into:

- unpasteurized;

- pasteurized;

- hot filling;

- aseptic filling;

- with preservatives;

- without preservatives;

- unfiltered;

- filtered;

- with the use of decompositing filtration;

- with the use of alcoholic fermentation of wort from food raw materials (fermentation drinks).

5 General technical requirements

5.1 Characteristics

5.1.1 Low-alcohol drinks must be manufactured in accordance with the requirements of this standard, in compliance with sanitary norms and rules, according to recipes or technological instructions approved in the prescribed manner for a drink of a particular name.

5.1.2 In appearance, low-alcohol drinks must meet the requirements specified in Table 1.

Table 1

Name of indicator	Characteristics of drinks
	transparent	turbid
Appearance	Transparent liquid without sediment and foreign inclusions. Opalescence is allowed, due to the characteristics of the raw materials used	Opaque liquid. The presence of sediment and suspensions is allowed, due to the characteristics of the raw materials used, without foreign inclusions

5.1.3 In terms of physical and chemical parameters, low-alcohol drinks must meet the requirements specified in Table 2.

table 2

Name of indicator
Mass fraction of carbon dioxide in carbonated drinks, %, not less than
Mass fraction of sediment in cloudy drinks, %, no more

5.1.4 Organoleptic, physical and chemical (volume fraction of alcohol, mass concentration of sugars or mass fraction of solids, acidity or mass concentration of titratable acids), microbiological indicators, nutritional value and shelf life of low-alcohol drinks, due to the characteristics of the raw materials used, production technology and conditions bottling, should be set in recipes or technological instructions for drinks of specific names.

5.1.5 Permissible deviations in terms of physical and chemical parameters of low-alcohol drinks must comply with the standards specified in Table 3.


Table 3

Name of indicator	Permissible deviation, no more than (±)
Volume fraction of ethyl alcohol, %
Mass fraction of solids, %
for fermented drinks
Mass concentration of sugars, g/dm
Acidity, cm sodium hydroxide solution with a concentration of 1.0 mol / dm3 per 100 cm of drink
for fermented drinks
Mass concentration of titratable acids (in terms of citric acid), g/dm

5.1.6 The content of toxic elements and radionuclides in low-alcohol drinks should not exceed the norms established by regulatory legal acts of the Russian Federation*.
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Microbiological indicators of low-alcohol fermented drinks must comply with the standards established by regulatory legal acts of the Russian Federation*.
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* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies,.

5.2 Requirements for raw materials and materials

5.2.1 Raw materials and auxiliary materials, including imported ones, used for the manufacture of low-alcohol drinks, must be allowed for use by the regulatory legal acts of the Russian Federation*.
_______________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies,.

5.2.2 It is not allowed to use sweeteners and phosphoric acid in the production of low-alcohol drinks.

5.3 Packaging

5.3.1 Low-alcohol drinks are poured into consumer containers, hermetically sealed and packed in shipping containers.

5.3.2 Consumer packaging and closures must be made from materials approved for contact with food products in the prescribed manner.

5.3.3 Consumer and shipping packaging should ensure the safety of products.

5.3.4 The volume of products in a unit of consumer packaging must correspond to the nominal quantity indicated in the labeling of products on consumer packaging, taking into account allowable deviations.

The limits of permissible negative deviations of the product volume in one unit of consumer packaging from the nominal quantity are in accordance with GOST 8.579 (Appendix A).

Requirements for permissible positive deviations, characterizing the excess of product volume over the nominal one, must be established in recipes or technological instructions approved in the prescribed manner.

5.3.5 When aggregating packages, the formation of packages with products is in accordance with GOST 24597.

5.3.6 Packaging of products shipped to the regions of the Far North and equivalent areas - in accordance with GOST 15846.

5.4 Marking

5.4.1 Labeling of consumer containers with drinks - in accordance with GOST R 51074 with a warning label about contraindications for use.

When labeling consumer containers with fermented drinks, the inscriptions are additionally applied: "Unfiltered fermented drink" or "Filtered unpasteurized fermented drink", or "Pasteurized filtered fermented drink".

5.4.2 Transport marking - according to GOST R 51474 and GOST 14192 with handling signs: "Fragile. Caution", "Top", "Keep away from moisture".

The following is additionally applied to the transport container:

- name and address of the manufacturer;

- the name of the drink;

- number of units of consumer packaging;

- the volume of a unit of consumer packaging.

6 Acceptance rules

6.1 Acceptance rules - in accordance with GOST 6687.0.

6.2 The procedure and frequency of control over the content of toxic elements, radionuclides and microbiological indicators in low-alcohol drinks is established by the manufacturer in the production control program approved in the prescribed manner.

7 Control methods

7.1 Sampling methods - according to GOST 6687.0.

7.2 Determination of organoleptic indicators - according to

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

Organoleptic indicators - indicators determined with the help of the sense organs 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 products, an organoleptic study determines the color, taste, aroma (or bouquet), transparency, the 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 beverages with a foreign smell and taste, cloudy, with sediment are not allowed for sale.

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

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

Physical and chemical methods in alcoholic products determine the content of sugar alcohol, volatile acids, sulfuric acid, salts of heavy metals, titratable acidity, take into account the completeness of filling, etc. The physical and chemical indicators of each name of the drink must correspond to the values ​​\u200b\u200bspecified by the recipe for each type of drink.

Product safety is a state in which there is no unacceptable risk associated with causing 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 by 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-nitrosamines - 0.003 mg / kg.

Bottling, packaging, labeling and storage

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

Store alcoholic beverages in dry, well-ventilated rooms at a temperature of 10-20 C. Painted products should be stored in dark rooms, as coloring substances can be destroyed under the influence of light.

Under these conditions, alcoholic beverages have a guaranteed shelf life, counting from the date of issue: strong liqueurs, creams - 8 months; dessert liqueurs, liqueurs and punches - 6 months; sweet and semi-sweet tinctures - 3 months; bitters and balms - 6 months, dessert drinks - 2 months. Products in which, after the expiration of the specified periods, turbidity and sediment did not appear, are suitable for further storage and sale.