Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake

For the development of competitive alcoholic beverages with interesting sensory characteristics, it is promising to introduce fruit and berry raw materials into the grain wort, which allows distillates to be given an original taste and aroma. However, in the process of processing fruit and berry raw materials, difficulties arise due to its high acidity and high content of fiber and pectin substances, which require additional research to develop efficient technologies. The purpose of this work was to study the conditions for the preparation of grain-fruit wort using biotechnological methods for the conversion of polymers of wheat and blackcurrant raw materials. The objects of the study were berries and blackcurrant cake; wheat grain; enzyme preparations — sources of amylases, hemicellulases, proteases and pectinases; wort samples. The possibility of complex processing of black currant berries to obtain fermented juice as an additional product, and cake for use in grain–fruit wort has been substantiated. It was shown that as a result of the biocatalytic destruction of the protein-pectin complex of berry raw materials, the main part of fiber passed into the cake. The concentration of amine nitrogen was 315 mg%, soluble carbohydrates — 6.8%, phenolic substances — 94.75 mg%, pH — 3.0. It was found that with the combined hydrodynamic and enzymatic processing of grain and fruit raw materials, the introduction of blackcurrant cake into the composition of raw ingredients had a negative effect on the rheological properties of the wort, the viscosity of which increased almost three times. Rational conditions for the preparation of wort from mixed wheat raw materials and blackcurrant cake when used together have been selected: the hydromodule of the wort is 1:3; the dosage of hemicellulase enzymes is 0.3 units /g (может быть units KS/g) of raw materials; the content of the raw components of the cake is not more than 30%. The advantage of separate preparation of the raw components (wheat batch and fermented cake) of wort followed by combination at the stage of saccharification and proteolysis was revealed. With this method, the viscosity of the wort was significantly reduced. The concentration of total and soluble carbohydrates increased. Analysis of the carbohydrate profile showed that in wheat wort glucose was prevalent (8.1%). In grain-fruit wort, glucose and fructose were present in almost equal proportions. A block diagram has been developed for the separate preparation of raw materials (grain and blackcurrant cake) in the technology of grain-fruit distillates.

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