Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića

undergraduate thesis

• Title (english): Preparation of starch raw materials for production of spirits
• Author: Ana Peroš
• Mentor: Jasna Mrvčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kvasci iz roda Saccharomyces prihvatljivi za tehnološku proizvodnju alkohola, koji se uobičajeno koriste za proizvodnju etanola te destilata za proizvodnju jakih alkoholnih pića, ne mogu koristiti škrob direktno kao izvor ugljika. Stoga, ukoliko se alkohol ili alkoholni destilati proizvode iz žitnih sirovina potrebno je prije procesa alkoholne fermentacije provesti proces obrade tj. hidrolize škroba do fermentabilnih šećera. Proces obrade škroba ovisi o korištenoj sirovini i proizvodu koji se želi dobiti, a proces dobivanja alkohola i alkoholnih pića iz škrobnih sirovina uobičajeno se može podijeliti u nekoliko faza: usitnjavanje sirovine, hidroliza škroba do glukoze, fermentacija, destilacija te dorada i zrenje. U ovom radu opisan je proces pripreme škrobnih sirovina za proizvodnju jakih alkoholnih pića te je kao primjer u eksperimentalnom dijelu rada provedeno ošećerenje kukuruzne krupice do glukoze primjenom komercijalnih amilolitičkih enzima.

Abstract (english)

Yeasts of the genus Saccharomyces eligible for technical production of alcohol, which is commonly used to produce ethanol and spirits, cannot use starch as a carbon source. Therefore, if the alcohol or alcoholic distillates products from cereal raw materials, hydrolysis of starch to fermentable sugars is necessary before the process of alcoholic fermentation. Processing of starch depend on the raw materials and products that we want to get. The process of obtaining alcohol and alcoholic beverages from starch materials usually can be divided into several phases: raw material preparation, hydrolysis of starch to glucose, fermentation, distillation, and ripening. This paper describes the process of preparing starch raw material for production of spirits, and as an example in the experimental part of work, hydrolysis of starch from corn meal to glucose using commercial enzymes is performed.

• Keywords: škrob; α; β-amilaza; konverzija škroba; analitičke metode
• Keywords (english): starch; α and β-amylase; starch conversion; analytical methods
• Language: croatian
• URN:NBN: urn:nbn:hr:159:091015
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-07 13:34:01