Using non-traditional raw materials in the production of grain beverages

Abstract

Food production technologies aimed at expanding the range of products, imparting them original organoleptic characteristics and functionality, are improved by using new types of raw materials, including vegetable raw materials. Barley and wheat are mainly used in the production of beer and alcoholic beverages, while other types of cereals are used only to a limited extent or not at all. Oats are unpretentious in cultivation, have high agronomic and production characteristics and, unlike other cereal crops, are characterised by a high content of protein and amino acids. In this connection, they can be considered as a new resource element in the production of fermented beverages. The paper shows the possibility of using oats in the production of fermented grain beverages with preliminary biocatalytic treatment of the grain in the malting process. The use of the cytolytic enzyme preparation was proposed as a stimulator of biochemical processes. Oat germination allows increasing the cytolytic activity of grain 4.2 times, proteolytic activity 6.5 times in comparison with the initial grain oats, while the use of enzymatic influence on oats in the process of soaking contributes to the growth of the same activities by 15.5 and 25.4% respectively in comparison with oats without additional treatment. The process of malting increases the content of amino acids, including essential ones, which are subsequently transferred into beverages. The use of oat malt in the production of fermented cereal drinks has been tested, the qualitative parameters of which correspond to the regulated norms. The biological value of drinks is confirmed by the presence of amino acids: 22.61±0.23, mg/100 cm3 (substituted), 12.87±0.21 mg/100 cm3 (essential).