The dissertation work is devoted to the development and implementation of the technology for the production of soluble drinks from malt extracts, which will have similar organoleptic properties to coffee drinks.
The coffee market is growing rapidly and steadily, which leads to a great demand for expanding the assortment. Analytical forecasts justify the growth of the coffee market at the level of 13% per year. Along with the expansion of the coffee market, its range should grow to cover as many categories of consumers as possible. The actual problem of coffee waste disposal is considered separately. After all, for many years of coffee consumption, mankind has not yet come up with an effective method of disposal or secondary processing of coffee waste. Scientific studies indicate that natural coffee can have a negative effect on human health. That is why there is a large category of consumers for whom caffeine is contraindicated.
The coffee market in the world is represented by some types of roasted vegetable and grain raw materials. However, these drinks have low biological activity, because in the process of their production, cereals are used in their usual form.
It is recommended to use barley and wheat malt for the production of soluble drink. During the production of barley and wheat malt, it is possible to achieve a high content of coloring substances, which is an important characteristic of coffee drinks, as well as an increased content of amino acids and vitamins, which will enrich the drink with biologically active substances.
The physico-chemical parameters of 11 types of malt were studied, and the chemical composition of wort from experimental malt samples was analyzed. The composition of the optimal mixture was calculated mathematically: 50% light malt; 42.2% melanoidin malt; 7.8% burnt malt.
Optimization of the extraction process is possible by extending the duration of proteolysis during malt mashing. Prolongation of proteolysis is theoretically justified. With a duration of proteolysis of 30 minutes, the content of amino acids increased by 55.4%, and with a duration of 60 minutes, by 90.3%.
According to the results of determining the composition of the optimal mixture and the process of optimizing the extraction of malt raw materials, the technological scheme for the production of malt extract for the preparation of a soluble drink is described.
The results of the analysis of the chemical composition of the liquid extract: amino acid content - 2572 mg/dm3; the carbohydrate content is 126.7 g/dm3, of which digestible carbohydrates are 88.7 g/dm3; the content of fatty acids - 5.6-11.4 mg/dm3; the content of vitamins and minerals is also given.
A total of 19 amino acids were identified, including 10 essential amino acids. The amino acid score of the proteins of the studied extract was calculated in accordance with the recommendations of the FAO. The biological value of malt extract protein is 66%. The carbohydrate profile of digestible carbohydrates is represented by maltose (50-54%), dextrins (23-24%), maltotriose (14-15%) and glucose (7-9.5%). The lipid composition is represented by 11 fatty acids. The largest share of fatty acids is palmitic 38-48% and linoleic 30-37%. Compliance of safety indicators with the requirements of regulatory documentation was investigated.
The optimal concentration of diluted malt extract is 8%. It was established that the optimal amount of chicory extract to add to the drink is 2% by weight of the drink. According to another recipe, it is optimal to add coffee in the amount of 3% to the mass of the drink.
The organoleptic properties of the obtained drinks, as well as their chemical composition and safety indicators, were considered. All samples of the obtained types of soluble drink are a homogeneous liquid with a color from dark brown to black. The taste of the obtained drinks is characteristic of the raw material with pronounced bitterness and a pleasant bitter aftertaste.
The equipment and technological scheme is developed and described, as well as the technical and economic indicators of the production of soluble drinks based on malt extracts with chicory and coffee are given.
The research results are protected by invention patent No. 127068 and utility model patent No. 148754, and have also been tested in production conditions. According to the results of the research, soluble drinks made from malt extracts are promising new drinks that meet the modern needs of the market.
