The use of high-protein vegetable raw materials in the production of fermented drinks

Abstract

Abstract The most popular vegetable materials with a high protein content are legumes; wheat is of special importance among cereals. Their use in beverage production will make it possible to obtain products with increased nutritional values due to a higher content of protein and amino acids. The use of legumes without special treatment can adversely affect the quality of drinks. The article describes the possibility of producing fermented drinks based on soybean and wheat malts that have been malted using organic acids. This made it possible to obtain malt with higher extractivity, fermentation, and a high content of amino acids. A technology has been developed for fermented drinks based on a mixture of soybean and wheat malts. At the mashing stage, it is recommended to increase the duration of the protein pause up to 50 minutes for deeper proteolysis; dry baker's yeast "Saf-instant" is proposed for fermentation. It has been experimentally confirmed that the use of this raw material can increase the yield of amino acids in malt wort by 20-25%, and water-soluble protein by 50-150%. Ready-made fermented drinks comply with the standard requirements for fermented drinks in terms of quality, and contain malic, citric, succinic, lactic acids, essential and essential amino acids in higher concentrations compared to grain kvass. The mass fraction of water-soluble protein is 17.1-28.9 mg / 100 cm3, the total content of essential amino acids is 15.37-20.23 mg / 100 cm3 (depending on the recipe and soy malt content), which is 2.5-4.2 times more in protein and 1.4 -1.8 times more in amino acids compared to grain kvass