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DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION

https://doi.org/10.21323/2618-9771-2018-1-1-24-34

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Abstract

For the production of distillates from Jerusalem artichoke, the technical and economic advantages of using dried raw materials are substantiated in comparison with the processing of fresh tubers, consisting in stabilizing the biochemical composition of raw materials and increasing its microbiological characteristics, eliminating seasonality, simplifying the technological process. The fractional composition of fructose containing carbohydrates of raw materials was studied and it was shown that in the process of obtaining dried Jerusalem artichoke, the main carbohydrates of raw materials depolymerize and, as a result, their accessibility to enzymatic hydrolysis is increased. The content of free reducing sugars (fraction FI) increases by 3–5 times, low molecular weight fraction of inulin (fraction FII) by 1.5 times. The albumin complex of dried Jerusalem artichoke is analyzed and it is established that the main protein fractions are albumins (58.2–61.5 % of total protein nitrogen), prolamines and glutelins are not found in the raw material. The factors influencing the technological parameters of the two-stage method for preparing dried artichoke for distillation are determined. At the first stage, when obtaining the sugared wort, a hydromodule (1 ÷ 4.5) was installed, the norm of the microbial inulinase task (3.0–4.5 units in/g inulin of the raw material), the duration of the enzymatic treatment (3 hours at a temperature of 52 ± 2 °С). Based on the study of the dynamics of CO2 emissions, the evaluation of the strength of fermented wort and the determination of volatile components in it, it is recommended to use dry alcoholic yeast Fermiol in the amount of 100 mg /100 g of wort, the process at a temperature of 28–30 °С, the fermentation time is 72 hours. it is shown that acidification of the medium in the wort preparation stage to pH 4.5 allows to reduce methanol content in the fermented wort.

About the Authors

Ludmila N. Krikunova
All-Russian Scientific Research institute of the Brewing, non-Alcoholic and Wine industry — Branch of the V.M. Gorbatov Federal Scientific Center of Food Systems of RAS
Russian Federation

Ludmila N. Krikunova — Doctor of technical Science, Professor, Leading Researcher, Strong Drinks technology Department 

Tel.: +7–499–255–20–21

119021, Moscow, Rossolimo Str., 7



Olga N. Obodeeva
All-Russian Scientific Research institute of the Brewing, non-Alcoholic and Wine industry — Branch of the V.M. Gorbatov Federal Scientific Center of Food Systems of RAS
Russian Federation

Olga N. Obodeeva — Engineer-Researcher, Strong Drinks technology Department 

119021, Moscow, Rossolimo Str., 7



Maxim A. Zakharov
All-Russian Scientific Research institute of the Brewing, non-Alcoholic and Wine industry — Branch of the V.M. Gorbatov Federal Scientific Center of Food Systems of RAS
Russian Federation

Maxim A. Zakharov — Candidate of technical Science, Head Researcher, Strong Drinks technology Department 

119021, Moscow, Rossolimo Str., 7

 



Armen V. Danilyan
All-Russian Scientific Research institute of the Brewing, non-Alcoholic and Wine industry — Branch of the V.M. Gorbatov Federal Scientific Center of Food Systems of RAS
Russian Federation

Armen. V. Danilyan — Candidate of technical Science, Head of the Laboratory of Arbitration Analysis and Quality Control of Brewing Raw Materials and Products, Brewing technology Department 

119021, Moscow, Rossolimo Str., 7

 



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For citation:


Krikunova L.N., Obodeeva O.N., Zakharov M.A., Danilyan A.V. DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION. Food systems. 2018;1(1):24-34. (In Russ.) https://doi.org/10.21323/2618-9771-2018-1-1-24-34

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