Обоснование эффективности использования растительных стимуляторов при производстве пищевого этилового спирта
2010
Vasilenko, Z.V. | Tsed, E.A. | Mirontseva, A.A., Mogilev State Univ. of Foodstuffs (Belarus)
The results on determination of the impact of technological additives of vegetable origin – amaranth aqueous extracts of fermented malt and rye on the physical and chemical characteristics of rye mash and the processes of its fermentation are presented. Physical and chemical ingredients of the alcoholic mash, (such as dry substances, carbohydrates, reducing substances, amino nitrogen), fermented with amaranth and rye extracts are analyzed. Content of ethanol in the distiller's wort depending on the amaranth extracts dozes and rye malt is shown. It is found that the application of these extracts lead to the intensification of biochemical processes during fermentation of wort and the increase of the ethanol yield, which is indicative of the effectiveness of their use in the production of food ethyl alcohol. A special bio-technology of the food ethyl alcohol producing, based on the water extracts of amaranth and rye malt is developed and patented. The number of the patent is 11637.
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