USING ENZYME PREPARATIONS IN MANUFACTURING KVASS WORT CONCENTRATE
We have studied the hydrolysis process of mash mass prepared using a mixture of enzyme preparations on the production site of JSC Tatkrakhmalpatoka according to the following recipes: 1) Corn flour 62 %, barley malt 15 %, fermented rye malt 23 %; 2) corn flour 31 %, rye flour 31 %, barley malt 13 %, fermented rye malt 23 %; 3) rye flour 62 %, barley malt 15 %, and fermented rye malt 23 %; and 4) rye flour 62 %, non-fermented rye malt 15 %, and fermented rye malt 23 %. We have also analyzed the processing performance of manufacturing the kvass wort concentrate from different raw materials with enzyme preparations added, namely: Filtration time and wort boiling time. It is shown that the best performance is demonstrated by the wort obtained from corn flour, barley malt, and fermented rye malt, while the worst one is that of the wort obtained from rye flour, non-fermented rye malt, and fermented rye malt. It is shown that the main reason for the worse performance of the wort is the high content of nonstarch polysaccharides in the raw materials. We have also shown the role of enzyme preparations manufactured by Novozymes, Denmark in improving kvass wort filtering and concentrating processes, having compared filtration times and wort boiling times. It is noted that introducing the mixture of enzyme preparations, such as protease, xylanase, thermostable α-amylase, and β-glucanase, into the mash mass at the concentrations recommended by the manufacturer has ensured the expected synergetic effect on the rye mash mass test samples studied, which determines the prospects of further research. It is experimentally proven that the selected concentrations and ratios of enzymes ensured the necessary hydrolysis of the high-molecular components of the mash mass. Based on the results of industrial boiling operations, we have found that the most productive and economically efficient is the mixture of enzymes, i.e., protease, xylanase, thermostable α-amylase, and β-glucanase. We have also discussed the prospects of using enzyme preparations in manufacturing kvass wort for the European Union's market. The conclusions have been drawn that the kvass wort concentrate exported complies with the safety requirements stipulated by the Technical Regulations of the Customs Union.