Kvasný průmysl (Nov 2002)
Studies on Application of Amaranthus Grain in Agricultural Distilleries Using Pressureless Liberation Of Starch (Pls) Technology.
Abstract
The studies on the usability of amaranth grains for the spirit production allow us to state that it is a suitable raw material for agricultural distilleries, especially for technology of pressureless liberation of starch. The amaranth grains can be easily ground on buhrstone mills. It was found that application of PLS method (i.e. without pressure and thermal treatment of raw material) resulted in higher yield by about 2.7 L per 100 kg of amaranth starch (1.4 L of ethanol from 100 kg of raw material). Addition of amaranth (10%) to rye mashes resulted in higher yield of fermentation by about 0.6 to 0.7 L obtained from 100 kg of rye mash. Simultaneously, the influence of non-starchy components of amaranth caused higher increase of productivity and energy of fermentation measured as an amount of liberated CO2, especially during preliminary fermentation phase and at the beginning of main fermentation. It was found that pH of attenuated amaranth mashes was higher than that of rye mash i.e. about 4.7. The spirit obtained from amaranth was characterized by nine times higher content of methanol and four times higher content of n-butyl alcohol as compared with rye spirit; the content of other by-products was at the same level. The amount of methanol and n-butanol in the obtained distillate was below the limits permitted by Polish Standard.The studies on the usability of amaranth grains for the spirit production allow us to state that it is a suitable raw material for agricultural distilleries, especially for technology of pressureless liberation of starch. The amaranth grains can be easily ground on buhrstone mills. It was found that application of PLS method (i.e. without pressure and thermal treatment of raw material) resulted in higher yield by about 2.7 L per 100 kg of amaranth starch (1.4 L of ethanol from 100 kg of raw material). Addition of amaranth (10%) to rye mashes resulted in higher yield of fermentation by about 0.6 to 0.7 L obtained from 100 kg of rye mash. Simultaneously, the influence of non-starchy components of amaranth caused higher increase of productivity and energy of fermentation measured as an amount of liberated CO2, especially during preliminary fermentation phase and at the beginning of main fermentation. It was found that pH of attenuated amaranth mashes was higher than that of rye mash i.e. about 4.7. The spirit obtained from amaranth was characterized by nine times higher content of methanol and four times higher content of n-butyl alcohol as compared with rye spirit; the content of other by-products was at the same level. The amount of methanol and n-butanol in the obtained distillate was below the limits permitted by Polish Standard.
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