Preview

Food systems

Advanced search

RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION)

https://doi.org/10.21323/2618-9771-2020-3-3-8-13

Full Text:

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.

About the Authors

L. N. Krikunova
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Ludmila N. Krikunova — doctor of technical sciences, professor, leading research scientist, Department of spirits

119021, Moscow, Rossolimo str., 7. Tel.: +7–499–255–20–21



E. V. Dubinina
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Elena V. Dubinina — candidate of technical sciences, leading research scientist, Department of spirits

119021, Moscow, Rossolimo str., 7. Tel.: +7–903–577– 53–62



References

1. Yarovenko, V.L., Marinchenko, V.A., Smirnov, V.A., Ustinnikov, B.A., Tsygankov, P.S., Shvets, V.N., Belov, N.I. (2002). Alcohol technology. Moscow: Kolos, Kolos-Press. — 464 p. ISBN: 5–901705–08–4 (In Russian)

2. Zhulkov, A. Yu., Krikunova, L.N., Karpilenko, G.P. (2009). Method for assessing the starch dissolution degree in the saccharified wort preparation. Production of alcohol and alcoholic beverages, 1, 12–14. (In Russian)

3. Yamashev, T.A., Romanova, N.K., Simonova, N.N., Reshetnik, O. A. Method for the ethyl alcohol from starch-containing raw materials production. Patent RF, no. 2378381, 2010. (In Russian)

4. Agafonov, G.V., Yakovlev, A.N., Kovaleva, T.S., Yakovleva, S.F. (2016). Effect of technological parameters the process of ethanol production in the saccharification of barley. Proceedings of the Voronezh State University of Engineering Technologies, 1(67), 211–214. https://doi.org/10.20914/2310–1202–2016–1–211–214 (In Russian)

5. Balcerek, M., Pielech-Przybylska, K., Dziekońska-Kubczak, U., Patelski, P., Strak, E. (2016). Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch. Moleculas, 21(10), 1320. https://doi.org/10.3390/molecules21101320

6. Ustinova, A.S., Meledina, T.V., Barakova, N.V., Nachetova, M.A., Stacy Gomes. (2015). Impact of saccharification method on barley mash fermentation parameters and quality of fermented mash. Journal of International Academy of Refrigeration, 3, 3–8. (In Russian)

7. Zueva, N.V., Agafonov, G.V., Korchagina, M.V., Dolgov, A.N. (2017). Effect of enzyme preparations on the main parameters of products in the development of processing technology of concentrated wort on ethanol. Proceedings of the Voronezh State University of Engineering Technologies, 79(2(72)), 191–197. https://doi.org/10.20914/2310–1202–2017–2–191–197 (In Russian)

8. Zueva, N.V., Agafonov, G.V., Korchagina, M.V., Dolgov, A.N., Chusova, A.E. (2019). Selection of enzyme preparations and temperature-time regimes of water-heat and enzymatic treatment in the development of complex technology of processing of grain raw materials Proceedings of the Voronezh State University of Engineering Technologies, 81(1(79)),112–119. https://doi.org/10.20914/2310–1202–2019–1–112–119 (In Russian)

9. Rosell, C.M., Altamirano-Fortoul, R., Don, C., Dubat, A. (2013). Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough. Cereal Chemistry Journal, 90(2), 89–100. https://doi.org/10.1094/cchem‑05–12–0056-r

10. Barakova, N.V., Tishin, V.B., Leonov, A.V. (2010). Effect of enzymes on viscosity of barley high gravity mashes in ethanol. Production of alcohol and alcoholic beverages, 4, 24–26. (In Russian)

11. Biragova, N.F., Biragova, S.R., Gatsunaeva, M.M., Eliaury, R.R. (2010). Influence of modern fermentable preparations on quality of process saccharifying of starch-containing raw materials. Production of alcohol and alcoholic beverages, 1, 32–33. (In Russian)

12. Lukerchenko, V.N. (2000). Non-starchy grain carbohydrates and their importance for alcohol production. Food Industry, 1, 62–63. (In Russian)

13. Vinkh, C.J.A., Reynaert, H.R., Grobet, P.J., Delcour, J.A. (1993). Physicochemical and functional properties of rye nonstarch polysaccharides.V. Variability in the structure of water-soluble arabinoxylans. Cereal Chemistry, 70(3), 311–317.

14. Rimareva, L.V., Overchenko, M.B., Ignatova, N.I., Kadieva A. T. (2004). Intensification of spirit manufacturen on the basis of usage of multi-enzyme systems. Production of alcohol and alcoholic beverages, 2, 26–28. (In Russian)

15. Karpilenko, G.P., Dyachkina, A.B. (2005). Characterization of proteolytic enzyme preparations used in ethanol technology. News of institutes of higher education. Food technology, 4(287), 22–24. (In Russian)

16. Amelyakina, M.V., Rimareva, L.V., Stepanov, V.I., Ivanov, V.V. (2012) influence of proteolytic enzymes on the efficiency of the separation of the grain mash into solid and liquid fractions in the complex technology of manufacture of alcohol. Production of alcohol and alcoholic beverages, 2, 27–29. (In Russian)

17. Rimareva, L.V., Overchenko, M.B., Ignatova, N.I., Kadieva, A.T., Shelekhova, T.M. (2002). Technological aspects of receiving of high quality spirits. Production of alcohol and alcoholic beverages, 3, 16–19. (In Russian)

18. Lee, E., Pigott, J. (2006) Fermented Beverage Production: features of fermentation and production. Translated from English. 2nd edition under the General editorship of A. L. Panasyuk. St. Petersburg: Professia. — 552 p. ISBN5–93913–086–0 (in Russian)

19. Rimareva, L.V., Ovcharenko, M.B., Serba, E.M., Ignatova, N.I. (2013). Effect of enzymatic systems on the biochemical composition of the grain mash and cultural properties of osmophilic race of alcohol yeast Saccharomyces cerevisiae. Production of alcohol and alcoholic beverages, 1, 18–20. (In Russian)

20. Junior, M., de Oliveira J. E., Batistote, M., Ernandes, J.R. (2012). Evaluation of Brazilian ethanol production yeasts for maltose fermentation in media containing structurally complex nitrogen sources. Journal of the Institute of Brewing, 118(1), 82–88. https://doi.org/10.1002/jib.3

21. Gunkina, N.I., Faradzhaeva, E.D. (2001). Study of the physicochemical properties of glucoamylase Saccharomyces cerevisiae Y — 717 yeast. Storage and processing of farm products, 7, 33–35. (In Russian)

22. Sidyakin, M.E., Krikunova, L.N. (2012). Ethanol technology from returnable waste products of breadmaking (Part 1: production of mash) Storage and processing of farm products, 12, 33–37. (In Russian)

23. Krikunova, L.N., Dubinina, E.V., Osipova, V.P. (2019). Returnable baking waste — a new type of raw materials for distillates production (Part I. Biochemical composition of raw materials) Food systems, 2(3), 29–33. https://doi.org/10.21323/2618–9771–2019–2–3–29–33

24. GOST 28402–89. “Dried and finely ground bread-crumbs. General specifications”. Moscow: Standartinform. 2010. — 4 p. (In Russian)

25. GOST 33409–2015. “Alcohol and juices production. Determination of carbohydrate and glycerine products by high performance liquid chromatography”. Moscow: Standartinform. 2016. — 10 p. (In Russian)

26. Instruction for technological and microbiological control of alcohol production. Moscow: Agropromizdat. 1986. —399 p. (In Russian)

27. Maltsev, P.M., Velikaya, E.I., Zazirnaya, M.V., Kolotusha, P.V. (1976). Chemical and technological control of malt and beer production. Мoscow: Food Industry. — 447 p. (In Russian)

28. GOST 33834–2016. “Wine products and raw materials for it’s production. Gas chromatographic method for determination of mass concentration of volatile components”. —Moscow: Standartinform. 2016. — 11 p. (In Russian)


For citation:


Krikunova L.N., Dubinina E.V. RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION). Food systems. 2020;3(3):8-13. https://doi.org/10.21323/2618-9771-2020-3-3-8-13

Views: 29


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)