Effect of enzyme preparations on the main parameters of products in the development of processing technology of concentrated wort on ethanol

Abstract

Among the priority directions of the development of the alcohol industry, the development of energy and resource-saving technologies for ethanol production from grain is currently in the forefront. To obtain and fermented sugared grain must, starch and other components of the raw material must be transferred to a dissolved state. The choice of modes and technological parameters for obtaining sugared wort during the development of new technologies for ethanol production is based on economic and instrumental-technological aspects of production and is largely determined by the properties of the processed raw materials. In this regard, the need to develop new technologies that take into account the composition of protein substances and non-starch compounds of various types of grain raw materials, with the purpose of efficient bioconversion of all constituents of grain, which not only intensify the process of alcoholic fermentation and increase the yield of alcohol, but also obtain fodder protein Products is timely and relevant. To study the effect of enzymatic preparations containing xylanase, ?-glucanase and cellulase, as well as the thinning, saccharifying and proteolytic effects on the characteristics and viscosity of the wort, the aim was to obtain a highly concentrated wort from an aqueous-powdery wheat suspension. Application as a thinning preparation Termoferm 3500 L allows to obtain wort with the maximum concentration of solids, fermented carbohydrates and reducing sugars. At the same time, the indicator of apparent goodness of the wort when using Thermoferm 3500 L was 85.8%. The dependence of the flowability of starch wort on the duration of hydrodynamic and enzymatic treatment at the stage of mechano-enzymatic treatment was studied. As a result of studying the rheological characteristics during the preparation of starch wort, an effective, simple technological method for reducing the viscosity of media, namely, raising the temperature of water during batching from 50 to 70 ° C, could be propose.