Fermentation periodic, technological method of fermentation of wort in a closed system in continuously changing conditions. The fermentation of the periodic method is characterized by the unity of the place of passage, cyclicity and continuous change in the number of components of the nutrient substrate (sugar, nitrogenous substances, organic acids, microelements, etc.), the resulting metabolites (alcohols, carbon dioxide, organic acids, etc.) , the number and physiological state of microorganisms, as well as some physical parameters of the wandering mass (density, viscosity, temperature, etc.). With a periodic method alcohol fermentation The grape wort begins from the moment of introducing the yeast wiring into the ferried medium and proceeds simultaneously with the increasing periodic culture, for which the presence of several phases is characterized. After the lag phase and the phases of the exponential growth of yeast ends the process of caring and begins stormy fermentationcharacterized by a minor change in biomass concentration, the growth of which is very braked due to a decrease in the concentration of nutrition components, as well as the accumulation of metabolic products that inhibit yeast activity. This leads to a gradual decrease in the amount of yeast biomass and fermentation intensity: the final stage begins - the convergence that flows a longer period of time. The course of periodic fermentation is a strong effect of external factors - temperatures, CO2, O 2, SO 2, pH of the medium, alcohols, the composition of the nutrient medium, etc. B. p. P. It is possible to implement in barrels, chains, bottles, small metal and reinforced concrete tanks. In the process of fermentation in a periodic method with poor heat transfer to the environment by the end of fermentation, an increase in the temperature of the fermented wort is observed (in proportion to the number of fermented sugars), which can lead to increments and deterioration of product quality. To eliminate this lack during fermentation, the wort is cooled. The discovery and introduction into the practice of a continuous fermentation method led to a decrease in the scope of fermentation use by the periodic method, but the latter did not lose its value and now. The fermentation of the periodic way, despite a number of significant drawbacks, has advantages over continuous: application at enterprises specializing in the production of a large range of wines with small lots of products, as well as under conditions involving fermentation with minimal infection with an extraneous microflora (for example, when preparing pure crops yeast).

In domestic factories, along with a beer imagination, accelerated and continuous methods of main fermentation and beer chosening are used in a periodic method.

Accelerated fermentation and changeing methods

Accelerated method of obtaining beer.

The effectiveness of the work of the CCBA largely depends on the design features of the apparatus (height, diameter, mold of the cone, the angle of its inclination), the state of the inner surface and the cooling method.

One of the main factors affecting the fermentation speed. They consider the form of the apparatus, since it depends on it the mixing speed of the fermented SUSL. The ratio of the height of the apparatus to the diameter also plays an important role in mixing the medium with the formation of rising walking and downward flows. This contributes to the acceleration of fermentation. However, with intensive stirring of the medium, the accumulation of diacetyl and acetoid increases, which adversely affects the taste of beer.

The CCC is recommended to be installed on those factories where there is a reserve of capacity of cooking workshops. Given that the volume of the wort of one cooking from the three-ton unit is 175 ... 180 ch, the CCBA is a capacity of 100 m3 in several receptions. It is advisable to fill the devices in 2 ... 3 receptions for 12 ... 16 hours, but not more than 36 hours. At the same time, it is aeration with sterile air of each portion of wort with a decrease in its flow to the end of the device. As a result of aeration, the wort is improved by the vital activity of yeast. At the same time there is a flotation of wort with a removal of colloidal suspensions and dead yeast cells.

In the production of beer in the CCBA, it is possible to combine in one apparatus the processes of the main fermentation of the wort, and the ripening of beer. This method compared to periodic has the following advantages: the pumping of young beers and the loss associated with it are eliminated; Due to the conical part of the yeast apparatus, you can delete when the machine is filled; Capital costs of building buildings for 30 ... 35% are reduced.

Since the CACB is installed outside the buildings (with the exception of the lower conical part); reduced deadlines for the construction and input of capacity by 30%; labor costs, electricity, detergents and disinfectants are reduced; Improves the taste of beer and increases its resistance due to more high degree Freshing.

For the release of good quality beer, with an accelerated method of main fermentation of the wort and chosening of beer to the CCC, the following is recommended: rinse the young beer after removing yeast carbon dioxide for carrying out the excessive content of coherent coherent products; bring fresh yeast after removing waste yeast for diacetyl reduction elevated temperatures (12..14 ° C); produce beer carbonization before bottling.

When using the CCD, the following technological operations are carried out: filling the apparatus with wort with its aeration; feeding into the apparatus of the required amount of production yeast; carrying out the fermentation and changeing process; clarification of beer due to its sharp cooling; transmission of finished beer for cooling, filtering and bottling; Drinking yeast; Sink and disinfection of the device.

The fermentation in cylindroconmic ferodyl devices is carried out with strong-belly yeast, for example strains 776.11, 8a (m), etc. To obtain the first generation, it is necessary to use the clean culture of yeast, obtained in the clean culture apparatus.

The wort can be prepared from malt with sloped materials. When adding barley above 15% enzyme preparations are used.

The production of beer production in the CCBA with a mass fraction of dry substances in the initial wort of 11% provides for the first filling of the CCBA with a clarified and cooled temperature of 7 ... 9 ° C, which is supplied to the conical part of the device. The device is filled up to 85% of its geometric containers during the day. The first half of the wort volume entering the apparatus is aimed with sterile air to the content of dissolved oxygen 4 ... 6 mg / l. After filling in the CACB, all seed yeast is administered at the calculation of 0.5 ... 0.7 g of 1 Gl Susl.

In the process of fermenting, the temperature of the wort for the first two days is set 13 ... 14 ° C and maintained in the next three days under the same limits. On the 5-6th day, the mass fraction of dry substances in the faded medium is reduced to 2.2 ... 2.5%, i.e. until the end degree of fermentation. Then it is recommended to sharply cool the conical part of the apparatus to reduce the beer temperature to 0.5 ... 1.5 ° C. Thanks to this operation, you can prevent yeast autolysis and their rapid settlement.

In the cylindrical part of the apparatus, the temperature of the beer is 12 ... 14 ° C should be maintained during b ... 7 days to reduce the content of diacetyl.

At the end of the seventh days, it is processed to cool the entire mass in the CACB to 0.5 ... 1.5 ° C. At this temperature and excess tongue pressure of 0.05 ... 0.07 MPa beer is kept yet ... 7 days. After 10 ... 11 days from the beginning of fermentation, the first removal of yeast is carried out by slow descent from the fitting of the conical part of the apparatus. The second drop yeast is carried out before lightening beer. Discontinued yeast can be reused in wort ... 8 times. The total duration of the fermentation process and embedding 13 ... 14 days.

The technology of beer production in the CCBA with a mass fraction of dry substances in the initial wort 12 and 13% does not differ fundamentally from the technology of obtaining the Zhigulevsky beer. The total duration of the process of preparation of varietal beer with a mass fraction of dry substances in the initial wort is 12 ... 13% is 18 ... 22 days.

Accelerated method of fermentation and embedding without access of oxygen.

Hot wort is brightened only in closed seduction devices, also cooled in closed plate refrigerators.

The main fermentation of the wings lead in closed ferrous devices. To avoid contact with air at the time of the arrival of wort into the apparatus, carbon dioxide is intensively blown into it. Part it dissolves in the wort, foams it, creates a frothy cover above the surface and protects against contact with air.

The number of seed yeast produced is greater than with a traditional classic method, and is 0 ,.7 ... 1 l per 1 hl wort. These yeast are pre-injected in the wort for 2 ... 6 hours, and then fed into the fermentation apparatus at the time of filling it with wort, purged by carbon dioxide for 10 ... 15 minutes and stirred. The main fermentation mode is as follows: the temperature at the beginning of 5 ° C, in the process of fermentation of 8 ... 9 ° C, at the end before the flow of beer for a rathering of 4 ... 5 ° C. The duration of the main fermentation is 5 ... 6 days.

After pumping the young beer, yeast is immediately removed from the fermentation devices. At the time of pumping into the flow of beer, carbon dioxide is blown away to avoid contact with air. The mixing apparatus filled with beer is whipped in the first day and maintain a pressure of 0.04 ... 0.05 MPa. Duration of aiming at least 11 days. Before filtration, kinder beer is cooled to 1 ° C to transfer carbon dioxide from the propulsioned state (at 4 ° C) to a saturated (at 1 ° C). The filtered beer enters the collections at a temperature of 1 ° C, where it is kept 1 ... 2 hours and fed. This method was not widespread on the factories.

The method of accelerated fermentation of the wort and ripening of beer. This method is used abroad. To carry out the main fermentation, the temperature of the initial wort increases to 7 ... 8 ° C, and the fermentation temperature is up to 12 ... 15 ° C. After 7 days, young beer has a degree of fermentation of both at the finished product, and therefore reliance is excluded. In addition, due to intensive separation of carbon dioxide during fermentation from young beer, diacetyl and acetaldehyde are removed. The content of higher alcohols and esters increases. Then the young beer is cooled to -1 ° C on plate heat exchangers and pumped it into the apparatus, where it is treated with carbon dioxide for several hours when passing through special candles.

At -1 ° C, the washing of yeast, suspended substances and stabilization of the composition of beer. After 2 ... 12 days of beer are directed to filtering and bottling.

The method of fermentation and embelling at various temperature modes.

Fishing extractive substances at elevated temperatures can lead to a significant increase in fermentation by-products, in particular fatty acids, as well as to deterioration in the quality of bitterness and the appearance of yeast lifting in beer. To eliminate these disadvantages, the main fermentation is recommended under cold mode, and the rating - with heat.

The main fermentation is carried out at a temperature of 8 ... 9 ° C until the degree of fermentation reach 50%. Then the cooling of the fermented wort ceases, for 24 hours, the temperature rises to 13 ... 14 ° C, and intensive breast-eyed extract is carried out. Then the yeast is removed from beer, and the ripening process takes place for 3 days. The overall duration of the fermentation process of the wort and embedding of beer 7 ... 8 days. After ripening beer cooled to -1 ° С Carbonize and introduce stabilizing agents. When cooling in the device, the beer is stored for 3 ... 4 days. Beer prepared for this method does not contain increased quantity By-products and has a good taste.

Anyone who at least heard something about the concerting process knows that without properly manufactured Braga it is impossible to make a decent drink, called the moonshine, which will be easy and pleasant.
In this article, we will focus in detail on the technology of preparation of the braga, since there are no small things in the process of moonshine.

1. How to calculate the proportion of ingredients for Braga

So, Braga is a product that is obtained as a result of fermentation in water sugar with adding yeast. Before you begin directly to the process of manufacturing the braga, you need to decide how much the product you want to get at the output. As practice shows, at home from 1 kg of sugar, with the right organization of the technological process, 1.1-1.2 liters of moonshine is a fortress of 40 degrees. At the same time, 3 liters of water and 100 grams of extruded or 20 grams of dry yeast are necessary for 1 kg of sugar. This calculation is purely theoretical, but any practitioner will say that, given the external factors (the complexity of maintaining a constant distillation temperature, the heterogeneity of raw materials, etc.), the amount of ingredients must be increased by 10-15%. We talk this and we.

Having in front of the eyes these calculations and knowing how much the drink you want to obtain as a result, even without a calculator it is easy to calculate the number of necessary ingredients.

2. Inverting Braga

Next, we will pay attention to the description of the inverting process. So the wise word is called the preparation of ordinary sugar syrup. During this process, pathogenic microorganisms are killed on the surface of the sugar, the penetration of which in Braga is extremely undesirable, so they can affect the taste of the final product, and not in best side. In principle, without inverting, you can do, and those who rush to the ultimate goal can be the next paragraph of an article to just miss, but we repeat than you will comply with the technological process, the more tastier there will be a drink. Therefore, we continue.

The process of inverting is simple and does not require special costs. The required amount of water is brought to a temperature of 70-80 degrees, after which sugar is added there. The resulting mass is mixed and brought to a boil. It should last about 10 minutes, after which the fire is screwed, and in a closed saucepan for 60 minutes there is a cooking process. As a result, syrup is ready.

3. As you know, without water - not there and not here

An important role in the process of preparation of Braga is played by water. Dependence here, as you understand, straight - the better quality water, the better in appearance, and the taste will be the final product.. We understand that spring water is not available to everyone, but we urge not to use at least a plumbing, but to be taken for the manufacture of a self-purified mogon, which is supplied by various firms for a completely acceptable cost.

And remember that water for the moonshine should not be distilled or boiled, as this will lead to the loss of oxygen, and it is necessary for fermentation yeast.

4. The fermentation process as such

After you have prepared syrup, it shifts into the container for fermentation, the right amount is poured there cold water. In this case, the capacity should be filled out of more than three quartersSince with active fermentation foam traffic over the edge, and your raised mood from a successfully occurring process will be somewhat darned with a crawling on the floor with a rag.

Next to the container should add yeast. They can be simply handed over with their hands, but can, as in the case of inverting, strictly follow the process and dissolve in a small amount of wort (mixtures of sugar and water). It is done in a small saucepan, after 10-15 minutes there is a foam on the surface, and all this is overflowing into the fermentation container.

After all the necessary ingredients found themselves in one container, the hydraulic was put on it, and it is installed in the room where the temperature of 26-31 degrees is maintained.

Remember that the stable temperature is very important for the normal development of yeast, so use to maintain any means, ranging from old blankets and ending with aquarium heaters.

Fermentation on average lasts 4-5 days.

Two times a day, the Capacity with Braga for a minute must be scolded, so from there is removed excess carbon dioxide, which interferes with yeast.

5. Signs of Braga's readiness

- the presence of alcohol smell;
- the bitter taste of the beverage, which indicates the total processing of sugar;
- cessation of carbon dioxide;
- at the bottom of the capacity there was a precipitate, and the top brightened;
- You brought a lit match to Braga, but the burning process continued.

If your product has at least 2-3 of these signs, then Braga is ready.

6. Degassing and brightening

At the final stage it is necessary to carry out degassing and brightening. In principle, without this process, as without inversion, you can also do it, but in the end you will get a drink of a muddy color, which love to connect the marginal type of elements in domestic television films, but have you tried for this? Therefore, take another bit of patience, and break the braga through the tube into a large saucepan, delivering it from the sediment. Next, warm the saucepan to 50 degrees, so from the braga will be allocated residues of carbon dioxide, which in the future do not need completely needed.

Next, tighten the browse with a bentonite - natural white clay. For lightening 10 liters of Braga, you will need 1-2 tablespoons of chopped bentonite, which must be dissolved in 125 ml of warm water. After 10-15 minutes of insistence, the mixture of consistency will be akin to thick sour cream. It is added to the Capacity with Braga, which is tightly closed, and then intensely shakes. After that, Braga defends 20-30 hours and ready to distillation.

Popular Recipe Braga

In conclusion, we briefly describe the Recipe of Braga for 5 liters of the mogon of 6 kilograms of sugar:

1) take 6 kilograms of sugar;

2) heating 3 liters of water to a temperature of 70-80 degrees and pour sugar there. Stir, bring to boil and boil about an hour. As a result, you get sugar syrup (the process is called inverting);

3) the finished syrup overflow into the container for fermentation and add there 15 liters of cold water and 120 grams of dry or 600 grams of extruded rains;

4) After that, the waterproofing is put on the container, it is placed in the room with a temperature of 26-31 degrees, and the fermentation process begins, which lasts 4-5 days;

5) According to the readiness of the Braga (signs are indicated above), it is degassed and lightened, and it is ready for distillation, after which there will be 5 liters of the crooked moonshine.

In this article, we briefly lit all the main stages of the preparation of Braga. In principle, the drink that is now in the capacity can be used - once in Russia, even in the course of the expression "Eat Bragu" - but we are sure that you are interested in a full-fledged finite product, and in further materials will continue the story about Preparation of high-quality moonshine.

Video 1. We put Braga on sugar, water and yeast

Video 2. We put BRGA: experience, mistakes, answers to frequently asked questions.

The theoretical data of continuous methods developed a monodest, in Czechoslovakia, the target cultivation of yeast and other microorganisms was engaged in Malek. In brewing, optimal temperatures, pH, oxygen content, nutrient concentrations, pressure, etc. are well known in the brewing, etc. and there is no doubt that these conditions can also be maintained with continuous production. However, the function of yeast in brewing consists not only in the fermentation of sugars in ethanol and carbon dioxide. Yeasts also take part in a number of biochemical processes, act when sedimentation of different substances and have important sorption properties.

With continuous fermentation, the growth of the culture occurs in an unchanged environment, since the concentration of nutrients and metabolic products has almost remained unchanged. In the fermentation apparatus with a pre-fermented wort, on the one hand, it evenly comes up with fresh wort, and on the other, the young beer follows. The stroke (speed) of fermentation and the increase in the yeast mass can be adjusted by temperature, ventilation, the amount of yeast and their movement. Continuous fermentation can occur in one or more vessels; Fishing in separate vessels can be divided into degrees. In some cases, mixers are used to maintain yeast in constant motion. The connection of the vessels is different.

Much attention is paid to continuous fermentation in the production of driving beer in England and Canada. Hug and Rudin conducted many years of laboratory experiments using one or more fermentation vessels with stirrers, and studied the fermentation rate and temperature dependence, the concentration of the wort and the amount of yeast, and at the same time found and substantiated some of the advantages of continuous fermentation. Geiger and Compton work on a Canadian patent using two or more tanks. In the first tank, yeast multiplies, and in the second (sometimes in the next) fermentation flows. Tanks have cooling shirts and stirrers. In the bottom of the tank there is a device for spraying air or carbon dioxide. The wandering wort is replete from the top of the tank and comes from below to the next vessel. Tanks are closed, top with hatches and have the necessary fittings and measuring instruments. In the first tank, the wort is ferment when adding 1.2% pressed yeast at a temperature of 16 ° C. The passage through three tank lasts 36 hours and when using horse yeast 12% wort for this period is fermented to the content of visible extract 2.5%. The yeast is separated on the centrifuge, the beer is collected in the national tanks, from which it enters filtering and bottling.

A similar process, according to Costts, is used as the only possible in a wide production scale at the brewing factories of New Zealand and Canada. Chilled "The wort is first left for a short time under aseptic conditions in a closed reservoir at a temperature of 0 ° C to downe the suspension and other suspensions, besieged by cold. Thus, the crucible wedge is supplied to the ferrous devices (chains). These are vertical, cylindrical, closed tanks With stirrers who hold yeast in suspension and "precipitate the resulting foam. The temperature is selected in relation to the type of beer manufactured.

Raid beer pumped or descend in a centrifuge (separator) in which it is cleared of yeast. The beer is then pumped into the washing tank in which it is washed from the aromatic fermentation products characteristic of dark beers, carbon dioxide And after that he is pumped into collections. A part of the separated yeast is returned to the fermentation tanks so that the concentration of yeast is not reduced, and the residue is used in the usual way. Carbon dioxide caught. With a low concentration of yeast, low temperature and slow motion, the clock mixer corresponds to 1/60 of the total ferrous apparatus. If the temperature, the concentration of yeast and the intensity of the mixing increase, may increase to 1/10 per hour. According to reports, the productivity of the smallest unit of 700 ch per day, the largest - 2457 ch.

In the USSR, continuous fermentation is paid to much attention and from 1947 several reports on laboratory and production experiments were published. The results of studies of recent years leads twins. However, on a wide scale, continuous fermentation was not implemented *.

* (Since 1973, the method of continuous fermentation and changeing, developed by VNIPBP, is introduced at the Moskvoretsky brewing plant. (Approx. Specnaster.))

In Germany in 1954, Vyulhoner introduced a continuous fermentation process and beer excerpts designed for beer of grassroitium fermentation.

By this method, work with a system consisting of six tanks. The first three tanks are designed for pre-fermentation and main fermentation at a temperature of from 10 to 12 ° C, for a change in the temperature of the camp compartment about 0 ° C in the next 3 days. The wort, well purified from the suspension, ferments fermented with flaky yeast with good agglutinating properties. The tank for pre-fermentation with a capacity of 40 chops is filled from above and the wort in it is divided into a pressure of 0.14 MPa; The reproduction of yeast in the entire process should not exceed the ratio of 1: 2. In the second and third tank, beer is served below. Both tanks have inside the septum, so that the flow of yeast has slowed down and improved. The fermentation is almost completed in the second tank (visible fermentation of 70-72%) and beer in the following tanks should dial transparent, without yeast. Pressure in the second tank drops to 0.05 MPa, and in the third - up to 0.02 MPa. In the fourth tank, beer was washed with carbon dioxide and increase pressure up to 0.07 MPa. In the fifth tank beer rushing, the sixth tank is alignting, reserve. The total time of fermentation and aging of 12% beer is about 16 days. Continuous fermentation can leak from 30 to 36 days, after which the equipment should be cleaned and start pre-fermentation in the first tank again.

The advantage of this method is rapid lightening and ripening of beer, a slight danger of infection, large colloid stability, uniform quality and some economic advantages.

In Czechoslovakia, continuous processes in the production of malt and beer are solved in the Woods; A portion of continuous fermentation is developing a car. After detailed laboratory research, an experimental installation is launched. This is a two-stage system with glass vessels different sizes. In the first vessel, the capacity of 26 liters is stimulated by a high rate of leakage of wort, in the second - with a capacity of 49 liters, the speed is significantly less. The cylinder circuit is presented in Fig. 87. On this equipment, the influence of various flow rates and temperatures on the physiological state of yeast and the quality of beer is checked. The highest test temperature of 13 ° C did not affect negative on the quality of the beer and the rate of leakage of the wort with it could be doubled compared at a speed at 8.5 ° C.

For testing, a non-sterusable production wort was used so that a beer was able to compare a continuous method, with a beer discharged by a normal stationary method. Visible fermentation of young beer ranges from 62 to 64%. After the gripping in the vehicle barrel, the beer was removed within 7 days when fast Growth overpressure.

A detailed chemical analysis of the finished experimental beer showed deviations according to some components of beer compared to the control model. With continuous fermentation, the total nitrogen decrease is higher than in stationary fermentation. Beer obtained by continuous fermentation contained polypeptides by 18% more, and this author explained his increased foaminess. The content of isozumulides was also higher. Differences also discovered in the content of higher alcohols and esters. In the values \u200b\u200bof conventional chemical analyzes, there were no significant differences between the beer obtained by a continuous manner and the control beer obtained in the usual way. In tasting tests, continuously fermented beer was evaluated as a more fragrant with a thin bitter taste.

Another type of ferrous continuous devices are the fermentation towers (tower chains) designed by the English Patent Watson and Shore. These are typical fermentation devices of the elongated form, in which fermentation conditions can be accommodated to stationary conditions in the fermentation chamber.

The fermentation towers are made of stainless steel; In experiments, a tower was used with a diameter of 150 mm, a height of 4 m, and in the sample for production purposes - with a diameter of 900 mm and the height of the vertical part of 7.6 m. In the tower, which has a cooling shirt, is evenly placed at a certain distance perforated horizontal plates that limit The current to prevent possible mixing of wort with beer, which also contributes to the change in the wort density during fermentation. Over the plates are thermometers and sampling devices.

The fermentation is conducted with a high concentration of yeast (from 25 to 30% wet), which is supported by the fact that in a special sump, located inside the chane, yeast is delayed and returned to the lower part of the tower.

The overall layout of the equipment with continuous fermentation in the tower is shown in Fig. 88.

The wort, pushed from the collection, enters through a plate pasteurizer at the bottom of the tower, when it passes inside the tower up, it ferments at a temperature of about 20 ° C for 8 hours, the young beer flows on top and through the refrigerator enters the collection. Performance of a large tower when using lower yeast about 16 ch / h.

According to Klopper, for the production of beer with normal properties, mainly taste and smell, it is necessary to select flaky yeast so that the high concentration of yeast is preserved, which is the main requirement. The wort, supplied to be fermented, should be without microorganisms, spoiling the taste of beer. Under such conditions, the equipment may be in operation continuously 6 months.

In production, the fermentation tower is very easy to fit. Along with the use as a continuous Chan, in which the wort is summed up, it can be used in the same way as the fermentation accelerator, which is supplied to the wort, pre-fermented by yeast of the same type.

Continuous fermentation is only part of the continuous production of beer, however, the most significant plot that decisively influence the quality of beer. It has not yet been proven that the quality of continuously fermented beer is the same as the quality of beer obtained during classic fermentation. Comparative tests carried out on a small scale with beer from laboratory and semi-satellite devices are not sufficiently indicative.

In addition, it is not known how long the beer of continuous fermentation retains its basic properties during transportation, storage and rosy. Different private problems are not solved, such as the connection of the filling process with continuous production, aligning significant seasonal deviations and assortment requirements. There is no doubt that the parallel production of light and dark beer and beer with a different concentration of the initial wort with continuous fermentation will be associated with difficulties.

This general picture of the problems arising from continuous production of beer explains why when it is introduced, it should be done carefully, especially on the Middle Eastern brewing factories, whose beer is known for their good quality.

Increased gas formation: causes, products and means of gas formation

Probably almost every person at some moments came across a unpleasant problem associated with digestion - this gas formation And bloating. If this happens sometimes, after a plentiful dinner, a festive feast or a campaign to visit, or just because they accidentally ate something poorly, then there are no special health problems - as a rule, such consequences are quickly eliminated.

However, it happens that the gases in the intestine are constantly formed: in the abdomen all the time "urchit" and "burst", and all these clusters require the exit, and not only that we experience pain and discomfort, so we feel embarrassed - because we Constantly next to other people. In such cases, it is impossible not to notice the problem - it is necessary to contact the doctor, or first try to solve it yourself - for example, change food.

But first, follow the way you eat: Many people hungry at work over the whole day, in the evening they pounce on food, swallow it with large pieces, but at the same time they also talk livelly - imagine how much air do they swallow?

Many people also taught them to Gazirovka, and they drink it not only in the summer, when it was hot, but in winter, when it is cold - it is not clear why.

If you chew a chewing makeup for a long time, then the air also swallows in large quantities, and chewing lovers chew her clock, not understanding that they create very unpleasant problems with well-being.

When gas in the stomach accumulates more than 50 ml, it begins to grailt into it, and with this lifestyle, it accumulates much more.

Of course, the main reason for the accumulation of gases is still nutrition - gas formation cause certain products. Most adults cease to absorb milk normally - they decrease in the body the number of necessary enzymes, but they continue to drink milk, and they believe that gases are formed by everyone who drinks it.

In fact, it is easy to know, tolerates the body of milk or not - to pass a special analysis, and then draw conclusions. Still adults are better to use dairy products - Yoghurt, Prostokvash, kefir, etc. - They also have all the necessary vitamins and minerals.

Gas formation products

What products should be excluded from the diet to reduce gas formation? Each person has its own characteristics, but specialists have a specific list of products.

First of all, it is proposed to abandon legumes, although they can simply learn how to prepare in a certain way; Then from plant products containing many rough fiber and extractive substances are cabbage, radish, radishes, turnips, garlic, onions, sorrel, spinach, gooseberry, apples, dates, raspberries, etc. Fermentation in the stomach cause grapes and black bread, beer and kvass, alcohol.

It difficult to digestible protein products is also excluded from the diet, or at least limit them: these are mushrooms, eggs, goose, lamb, pork; Simple carbohydrates are also better limited - these are sweets, all kinds of pastries, cakes, chocolate, confectionery, etc.

Many experts note that patients with increased gas formation It became more when the passion for exotic products began in Russia, and including Japanese dishes. We genetically predisposed to other food, and the pancreas does not cope with unusual food - it highlights not so many enzymes. Because of this, food is not completely digested, many rotting residues accumulate in the intestines, and fermentation processes occur there constantly - it is not surprising that gases also accumulate constantly, and in large quantities. For healthy man With normal intestinal flora, it is not so scary, but do we have many people who have this flora in order? Therefore, the reception of bifidobacteria will always be by the way, as well as the use of live yogurts and kefira.

Rice, potatoes and fish, boiled to a pair, do not cause gas formation, but with their constant use, the intestine can stop working normally - constipation will begin; Therefore, if you have increased gas formation, eat these products in the first half of the day, and in the evening - vegetables and fruits, adding them one by one - so you will understand which vegetable or fruit causes a problem.

Gas formation products

Equal milk products, crumbling fruit and buckwheat porridge, baked fruits and vegetables (beets, carrots), boiled meat, wheat bread with bran of coarse grins, will help to get rid of the bloat. If the swelling still makes itself felt, arrange a rest - at least once a week - this is a unloading day. During the day, boil the rice without salt and oil several times, and eat it warm, or drink kefir - 1.5-2 liters will enhance you all day. Such unloading will help restore digestion and remove accumulated toxins from the intestines.

Improve digestion and reduce gas formation properly selected spices. For example, Fennel, Cumin and Majorana not only do not strain the muscles of the intestines, but also contribute to digestion, so more often add these spices to dishes: even if the products are not too light, spices will help you learn them easier. Add mint and ginger in tea - these plants also warn bloating in the intestine.

With the seeds of Anisa, Fennel, Tumin, too, you can cook decoctions: they are preparing the same, but you need to cook for 10 minutes.

Folk remedies from gas formation

Ukrium infusion: 1 tbsp. Estimated dill seeds are poured with boiling water - 1.5 glasses, and 2-3 hours insist in a closed glassware, filter and drinking the infusion during the day - 3 times 1/2 cup.

Increased gas formation in the people is also treated in such a way: 2-3 small raw potatoes in the morning rubbed on the fine grater, press juice through the gauze, and drank on an empty stomach, then fall into the bed for another 30 minutes. So continue 10 days, then there are 10 days break and repeat the course - you need 2-3 years.

If the gases are tormented with unpleasant odor, I need to drink an empty stomach of the infusion of eucalyptus leaves - although in such cases it is clear that the problem may be serious, and they still have to go to the doctor. The dried leaves of the eucalyptus (1 tbsp) are poured with boiling water (3 glasses), they insist half an hour, and drink in a warm form.

In general, increased gas formation happens with diseases such as gastritis with reduced acidity and colitis, so you must first carry out treatment, and folk remedies Connect in parallel or later.

In the pharmacy you can buy dope oil, and take it into a mixture with water (1:10) in 1 tbsp. 6 times a day.

Through the infusion of pursuant parsley, the raw materials (1-2 tbsp) are powered by small portions: raw materials (1-2 tbsp) poured 1-2 glasses of boiling water, they insist 8 hours, filter and accepted.

Very effective in the treatment increased gas formation Ebony rusty drugs are a tree grows mainly in the United States and Canada, and they know a little about it, but today its drugs can be bought in our pharmacies. This plant helps to treat heartburn, peptic disease Stomach and 12 pans, ulcerative colitis and many more diseases gastrointestinal tract. Even with a difficult-scale gas formation, Elm rusty usually helps.

You can buy a rusty rust powder, and take it by drinking tea or warm water; You can drink a decoction, although his taste is very unusual - it also has a soft laxative action.

To prepare a decoction, you need to pour a glass of boiling water 1/2 C.L. Rusty elm cortion powder (if the bark is granulated or simply crushed, then 1 tsp), and dripped on a weak heat for 20 minutes. Strain and drink; You can drink such a decoction of 1-3 glasses during the day.

And how can we use legumes to avoid increased gas formation? After all, legumes are very useful and nutritious, and many people love dishes from them, so it is worth learning them to prepare them so that it does not cause problems with digestion. Beans, peas and other legumes need to be soaked, then rinse, and cook necessarily on a small fire for a long time - then with their use will not be formed so much gases. You can also bring them to a boil, so that the foam rose, then drain the water with this foam, wash the beans, pour with clean hot water and boil on - gases from such dishes are almost not formed.

Gataulina Galina