Authors

Hopped lemonade production technology

DOI: 10.17586/1606-4313-2020-19-1-97-102
UDC 663.86.054.2

Hopped lemonade production technology

Zipaev D. V., Kozhukhov A.N., Tulina A.А.

For citation: Zipaev D.V., Kozhukhov A.N., Tulina A.A. Hopped lemonade production technology. Vestnik Mezhdunarodnoi akademii kholoda. 2020. No 1. p. 97-102

Abstract
The use of hop for lemonade production is studied. Hop properties in terms of its use in nonalcoholic drink production technology are analyzed. Chemical composition of hop is characterized. Purified water, granulated sugar, natural coloring agent – caramel color, Lemonade aromatizant, and citric acid were used as the main raw materials for hopped lemonade production. Liquid hop extract was used during the experiment due to its most preferable properties compared to dry extract. Due to the series of experiments the optimal dosage of liquid hop extract (12%) was t was found determined. Mass fraction of carbon dioxide (0.34%) and acidity (0.2 sm3) for the finished drink are also determined. During the research the technological parameters of lemonade production process are estimated. Organoleptic and physicochemical properties of hooped lemonade are evaluated. Process flow diagram for the new nonalcoholic drink production is presented.

Keywords: hopped lemonade, hop extract, water, granulated sugar, caramel color, aromatizant.

All references

1. Eremina О. Thirst for the new: an analytical review. All-Russian trade publication: My business Shop. Moscow: 2019. [Electronic resource]: Access mode: https://mdmag.ru/analitika/zhazhda-novogo/ (in Russian)

2. Analysis of the soft drinks market in Russia in 2014-2018: analytical review. BusinesStat. Moscow: 2019. [Electronic resource]: Access mode: alcoholic_beverages_russia_2019_demo_businesstat.pdf (in Russian)

3. Kleshchevskij YU.N., Kartashova L.V., Nikolaeva M.A., Ryazanova O.A. Soft drinks market: state and prospects of development. Bulletin of Kemerovo State University. Series: Political, sociological, and economic sciences. 2018. No 4. p. 86-94. (in Russian)

4. Radionova I.E. Technology of production of soft drinks and kvass: tutorial. SPb.: ITMO University, 2015. 105 PP. (in Russian)

5. Konovalov D.V. Influence of the competitive environment on the market of soft drinks on the strategic development of enterprises. Bulletin of the Saratov State Socio-economic University. 2013. No. 3. Pp. 173-176. (in Russian)

6. Lemonade with hops. The Spanish Association of brewers. Los Chicos. 2017. [Electronic resource]: Access mode: https://loschicoshomebrewing.wordpress.com/2017/09/15/lemonade-with-hops-or-lemhopnade/

7. Austria: HOPS-lemonade in hops. Drinkinfo. 2017. [Electronic resource]: Access mode: https://drinkinfo.ru/news/avstriya-hops-limonad-vo-hmelyu-370106 (in Russian)

8. Meledina T.V. Raw materials and auxiliary materials in brewing. SPb.: Profession, 2003. 304 PP.(in Russian)

9. Rudolf V.V., Oreshchenko A.V. Production of soft drinks. SPb.: Profession, 2000. 356 PP. (in Russian)

10. Kunze V., Mit G. malt and beer Technology. Translation from German. SPb.: Profession, 2009. 912 PP. (in Russian)

11. 6 Forms of Hops. Craft Beer & Brewing. 2017. [Electronic resource]: Access mode: https://beerandbrewing.com/5-forms-of-hops/

12. State Standard 32912-2014. Hop products. General specifications. Moscow: Standartinform, 2014. 14 p. (in Russian)

13. Zipaev D.V., Nikitchenko N.V., Rybakova K.A., Platonov I.A., Kashaev A.G. Study of consumer properties of tritical beer beverage. Technology and commodity science of innovative food products. 2016. No. 4(39). Pp. 47-52. (in Russian)

14. Zipaev D. V., Kashaev A. G. , Rybakova K.A. Beer technology with the use of malt from triticale. Vestnik Mezhdunarodnoi Akademii Kholoda. 2016. No 1. p. 19-23.DOI: 10.21047/1606-4313-2016-15-1-19-23 (in Russian)

15. State Standard 12788-87 Beer. Methods for determining acidity. Moscow: publishing house of standards, 1987. 7 р. (in Russian)

16. State Standard 8050-85Carbon dioxide is gaseous and liquid. Technical conditions. Moscow: Standartinform, 2006. 22 p. (in Russian)

Read the full article