Abstract
The processes that take place upon saccharified wort obtaining from the returnable baking waste and its fermentation was the research subject of this work. The development of operational parameters at the stage of returnable baking waste preparation for distillation, which provides a high-quality product is the purpose of the work. The samples of saccharified and fermented wort obtained from various bread and bakery products types produced by large enterprises in Moscow were the objects of the study. To characterize the composition of saccharified and fermented wort, the indicators to assess the quality of the wort from grain raw materials were used. The mass concentration of individual sugars in the wort was determined using high performance liquid chromatography on an Agilent Technologies 1200 Series device. The qualitative composition and volatile components concentration in the fermented wort was determined using gas chromatography on a Thermo Trace GC Ultra device. It was established that the percentage of solids transition to a soluble state does not depend on a returnable waste type and is in the range from 87.6% to 90.7%, and the starch transition to a soluble state, on the contrary, is determined by the processed raw materials type. It is shown that the use of rye-wheat bread after its preliminary enzymatic treatment with thinning and cytolytic drugs in a mixture with wheat bread in a ratio of 1÷1 to 1÷2 can improve the wort rheological characteristics and transfer from 98.1% to 99.3% starch of raw materials in a soluble state. It has been shown that for the efficient process of saccharified wort fermentation from returnable baking waste, the Fermiol and Turbo‑24 alcohol yeast races are most suitable, which ensure a high yield of ethanol and an optimal composition of volatile components in the fermented wort.
Highlights
As you know, the quality of distillates depends on the feedstock biochemical composition, and is formed at all technological stages of their production
When distillates are produced from traditional types of starch-containing raw materials, the stage of its distillation preparation involves several successive technological processes: raw materials preparation for cooking; grinded grain cooking to destroy the cellular structure and starch transfer into a soluble state; starch saccharification with malt enzymes or with the complex enzyme preparations use; sugars fermentation by yeast [1]
They included mixing the raw material with warm water at a hydromodule of 1:3.5, introducing a diluting enzyme preparation with mesaphilic alpha-amylase with a dosage of 0.5 units of AA/g of conventional starch of raw materials, holding the mixture at the specified temperature for 90 minutes, raising the temperature to 95–98 °C and mixture processing for 30 minutes, cooling the resulting mass to a temperature of 56–58 °C, introducing the saccharifying enzyme preparation with dosage of 6.0 units of GlA/g of conventional starch raw materials, saccharification for 30 minutes
Summary
The quality of distillates depends on the feedstock biochemical composition, and is formed at all technological stages of their production. In the case of mechanical-enzymatic method of raw materials processing in alcohol production with the enzyme’s participation of microbial origin, at each process stage, the optimal conditions are created for the action of α- and glucoamylases necessary for the starch hydrolysis. This technology allows to take into account both the specificity of the processed raw materials and the spectrum of enzyme preparations that can be used [7,8,9]
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