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
https://doi.org/10.20914/2310-1202-2019-1-112-119
Abstract
The article studies the selection of enzyme preparations of amilolitichesky action intended for receiving a starchy mash with the increased content of solids after release of gluten from it are conducted. Also comparative characteristic of the main indicators of quality of the distiller's beer received on estimated and classical technology was carried out, varying dosages of osakharivayushchy fermental medicines from 2 to 8 units of GLA/g of conditional starch. Process of a sbrazhivaniye of the concentrated mash depending on a dosage of the osakharivayushchy fermental medicine Biozim 800 L is studied.
About the Authors
N. V. Zueva
Voronezh state university of engineering technologies
Russian Federation
Cand. Sci. (Engin.), associate professor, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Cand. Sci. (Engin.), associate professor, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
G. V. Agafonov
Voronezh state university of engineering technologies
Dr. Sci. (Engin.), professor, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin.), professor, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
M. V. Korchagina
Voronezh state university of engineering technologies
master student, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
master student, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
A. N. Dolgov
Voronezh state university of engineering technologies
student, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
student, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
A. E. Chusova
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, Technologies of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
References
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Review
For citations:
Zueva N.V., Agafonov G.V., Korchagina M.V., Dolgov A.N., Chusova A.E. 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. 2019;81(1):112-119. (In Russ.) https://doi.org/10.20914/2310-1202-2019-1-112-119
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