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conditioning of water in IZUMRUD is accompanied by the removal of heavy metal
ions, and the destruction of water-polluting phenols, herbicides, pesticides [3,7,8].
The purpose and objectives of research to develop a method of application of
electrochemically activated water (ECA-water) in the technology of beer and non
alcoholic beverages:
-
choice of electrochemical activation system (ECA-system) for use in
water treatment stage;
- study modes ECA work - the system provides the necessary parameters;
- selection and justification kinds of drinks for the study;
- study of the impact of the ECA - of water to the fermentation process in
the production of kvass wort and beer concentrates;
- a method for producing kvass from kvass wort with ECA - water;
- selection and justification of functional ingredients for the enrichment of
drinks on the basis of the ECA - of water;
- study of the impact of ECA - water on the functional ingredients in the
model beverages;
- the development of recipes and beverage technology through ECA - water-
rich physiologically functional ingredients - dietary fiber and antioxidant
epigallocatechin gallate;
- the development of technical documentation on the functional drinks
derived from ECA-water.
Scientific novelty -for the first time by the authors [3, 7, 8]. The differences of
the spectral characteristics of the water obtained in the different modes of
electrochemical treatment, showing a decline of active chlorine in the samples
studied ECA-water.
The features of the rheological properties of the hydrocolloids in the ECA
solutions - water, set their invariance viscosity of gum arabic in comparison with
control samples, which allows to predict the formation of desired consistency
beverages.
For example, gum arabic is the first to show that the electrochemical treatment
of water stabilizes the dissolved oxygen concentration in the hydrocolloid different
solutions.
For the first time it found that regardless of the concentration, solutions
antioxidant epigallocatechin gallate in water, treated ECA manner exhibit greater
stability in comparison with solutions of the same substance in distilled water.
It was found in the model beverage made from kvass and beer wort diluted
ECA-water, the fermentation process is more intense, there is a total number of yeast
cell growth, improves their viability, fermentative activity.
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