Dynamics of changes of physical and chemical indicators of the wort at alcohol production and stages of mechanical and enzymatic treatment at increase of grain concentration.
https://doi.org/10.29235/1817-7204-2019-57-2-238-251
Abstract
The article presents the results of studies on the dynamics of changes in the physicochemical parameters of wort at the stages of mechano-enzymatic treatment with increasing concentration of grain mixtures. The influence of physicochemical indices of wort on the stages of mechano-enzymatic treatment with an increase in the concentration of grain mixtures is established. Increasing the concentration of rye mixtures significantly worsens the conditions of enzymatic degradation of starch-containing raw materials in the process of mechanical and enzymatic processing. It has been established that rye processing at wort concentrations of more than 22.5 % is possible only in a mixture with triticale, which will contribute to a decrease in the yield strength of grain mixtures and wort both at the stage of mechanical and enzymatic processing and at the stage of fermentation. At the same time, the key element in the possibility of efficient processing of highly concentrated wort with a concentration of 23.5–26.9 %, both in the case of rye processing and triticale processing, is the need to develop technological methods to reduce the viscosity of the wort entering the fermentation. Combined use enzyme preparation, hydrolyzing non-starch polysaccharides, at the stages of batch preparation and saccharification showed a high perspective of this technological method, since wola get more mobile environment, entering the fermentation, providing further reduce the viscosity of the wort during fermentation.
Acknowledgments. The work was carried out within the framework of the state program of scientific research “Quality and efficiency of agro-industrial production”, sub-programme “food security”, task 3.5. “Study of the biosynthesis of ethanol metabolism by directional yeast cells and processes for the production of aged spirits based on grain distillates” (Republican budget).
About the Authors
A. A. PushkarBelarus
Pushkar Alexander A. – Ph.D. (Engineering).
29 Kozlova Str., Minsk 220037.
D. V. Khlimankov
Belarus
Khlimankov Dmitry V. – Ph.D. (Engineering).
29 Kozlova Str., Minsk 220037.
V. I. Solovei
Belarus
Solovei Vadim I.
29 Kozlova Str., Minsk 220037.
Yu. S. Pusovskaya
Belarus
Pusovskaya Yuliya S.
29 Kozlova Str., Minsk 220037.
References
1. Kazakov E. D. Structural and textural changes in grain tissues during hydrothermal processing. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = New of Institutes of Higher Education. Food Technology, 1997, no. 2-3, pp. 8-10 (in Russian).
2. Krikunova L. N., Ryabova S. M. A low temperature method of obtaining rye wort. Proizvodstvo spirta i likerovo- dochnykh izdelii = Manufacture of Alcohol Liqueur & Vodka Products, 2011, no. 4, pp. 14-16 (in Russian).
3. Rimareva L. V. Improving the efficiency of biotechnological processes of alcohol production. Proizvodstvo spirta i likerovodochnykh izdelii = Manufacture of Alcohol Liqueur & Vodka Products, 2003, no. 4, pp. 13-18 (in Russian).
4. Zhirov V. M., Makarov S. Yu., Presnyakova O. P. Preparation of grain mash without raw temperature cooking. Хранение и переработка сельхозсырья = Storage and Processing of Farm Products, 2014, no. 11, pp. 11-14 (in Russian).
5. Ienser E., Andersen E., Chechnev R., Kadieva A. Reduction of viscosity during fermentation of wort of high con-centration. Proizvodstvo spirta i likerovodochnykh izdelii = Manufacture of Alcohol Liqueur & Vodka Products, 2007, no. 4, pp. 23-26 (in Russian).
6. Thomas K. C., Ingledew W. M., Rossnagel B. G., Dhas A. Production of fuel alcohol from hull-less barley by very high gravity technology. Cereal Chemistry, 1995, vol. 72, no. 4, pp. 360-364.
7. Mal’tsev P. M. Technology offermentation manufacture. A general course. 2nd ed. Moscow, Pishchevaya pro- myshlennost’ Publ., 1980. 560 p. (in Russian).
8. Rimareva L. V. Theoretical and practical bases of yeast biotechnology. Moscow, DeLi Print Publ., 2010. 251 p. (in Russian).
9. Casey G. P., Ingledew W. M. Ethanol tolerance in yeasts. Critical Reviews in Microbiology, 1986, vol. 13, no. 3, pp. 219-280. https://doi.org/10.3109/10408418609108739
10. D’Amore T., Stewart G. G., Russell I., Panchal C. J. A study of ethanol tolerance in yeast. Critical Reviews in Biotechnology, 1990, vol. 9, no. 4, pp. 287-304. https://doi.org/10.3109/07388558909036740
11. Rimareva L. V., Ignatova N. I., Overchenko M. B., Antonova A. A., Serba E. M. Reasearch of phytolithic enzymes activity on grain wort indices and alcohol fermentation process. Aktual ’nye voprosy industrii napitkov: sbornik nauchnykh trudov [Current issues in the beverage industry: a collection of scientific papers]. Moscow, 2018, iss. 2, pp. 136-140 (in Russian).
12. Rimareva L. V., Overchenko M. B., Serba E. M., Ignatova N. I. Enzyme preparations and their influence on the biocatalytic processes of deep processing of grain raw materials, technological indicators of grain wort, yeast generation processes and alcoholic fermentation. Sovremennye biotekhnologicheskie protsessy, oborudovanie i metody kontrolya v proizvodstve spirta i likerovodochnykh izdelii: sbornik nauchnykh trudov [Modern biotechnological processes, equipment and methods of control in the production of alcohol and alcoholic beverages: a collection of scientific papers]. Moscow, 2015, pp. 10-27 (in Russian).
13. Korchagina M. V., Zueva N. V., Dolgov G. V., Agafonov G. V. The effect of proteolytic enzyme preparations on the redistribution of protein fractions in course of improving the technology of concentrated wort production. Innovatsionnye resheniya pri proizvodstve produktov pitaniya iz rastitel’nogo syr’ya: sbornik nauchnykh statei i dokladov II Mezhdunarodnoi nauchno-prakticheskoi konferentsii, Voronezh, 26-27 oktyabrya 2016 g. [Innovative solutions in the production of food from vegetable raw materials: a collection of scientific articles and reports of the II International scientific and practical conference, Voronezh, October 26-27, 2016]. Voronezh, 2016, pp. 151-157 (in Russian).
14. Shiyan P. L., Mudrak T. O., Boyarchuk Ya. A. Influence of temperature and pH on the hydrolysis of biopolymers of grain mixes while using acid-resistant enzyme preparations in alcohol production. Perspektivnye fermentnye preparaty i biotekhnologicheskie protsessy v tekhnologiyakh produktov pitaniya i kormov: sbornik nauchnykh trudov [Advanced enzyme preparations and biotechnological processes in food and feed technology: a collection of scientific papers]. Moscow, 2014, pp. 220-229 (in Russian).
15. Vostrikov S. V., Bodnar’ M. V. The efficiency of fermentation of clarified and traditional grain wort when using protosubtilin G10x at the stage of batch preparation. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = New of Institutes of Higher Education. Food Technology, 1999, no. 1, pp. 43-45 (in Russian).
16. Sabirov A. A. Increasing the biological value of grain outside by preparation of preparative protealytic enzymes. Resursosberegayushchie ekologicheski bezopasnye tekhnologii khraneniya i pererabotki sel’skokhozyaistvennoi pro- duktsii: sbornik statei po materialam mezhdunarodnoi nauchno-prakticheskoi konferentsii, 19 marta 2018 g. [Resourcesaving, environmentally friendly technologies for the storage and processing of agricultural products: a collection of articles on the materials of the international scientific-practical conference, March 19, 2018]. Kurgan, 2018, pp. 284-288 (in Russian).
17. Kovaleva T. S., Agafonov G. V., Yakovlev A. N. Influence of multienzyme complex on the rheological properties of mixtures of barley. Aktual’naya biotekhnologiya [Current Biotechnology], 2016, no. 3 (18), pp. 179 (in Russian).
18. Yakovlev A. N., Yakovleva S. F., Kovaleva T. S., Tertychnaya T. N. The effect of enzyme complexes on the viscosity of barley kneading. Proizvodstvo ipererabotka sel’skokhozyaistvennoiproduktsii: menedzhmentkachestva i bezo- pasnosti: materialy IVMezhdunarodnoi nauchno-prakticheskoi konferentsii, Voronezh, 17-18 maya 2016 g. [Production and processing of agricultural products: quality and safety management: proceedings of the IV International scientific and practical conference, Voronezh, May 17-18, 2016]. Voronezh, 2016, pp. 111-113 (in Russian).