Vadaku kääritamise võimalused, vadakuõlle valmistamise tehnoloogia väljatöötamine
Laen...
Kuupäev
2012
Kättesaadavus
ainult raamatukogus, only in library
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Käesoleva töö eesmärk oli uurida vadaku kääritamise võimalusi ja välja töötada vadakuõlle valmistamise tehnoloogia.
Kirjanduse ülevaates toodi välja üldised vadaku kasutamise võimalused ja pikemalt käsitleti vadakujookide ning vadaku kääritamise võimalusi. Siinkohal kirjeldatakse lähemalt laktoosi hüdrolüüsi ja seda mõjutavat ensüümi laktaas
Lähtudes magistritöö eesmärgist anti ülevaade õlle valmistamisel kasutatavatest toorainetest ning õlle valmistamisel toimuvatest protsessidest.
Töö eksperimentaalses osas kirjeldati katsetes kasutatavate toor- ja lisaainete omadusi ning katsete käigus läbiviidavate analüüside metoodikaid. Toodi välja vadakuõlle valmistamise tehnoloogia ning töövõtted.
Katsete korralduse käigus teostati järgnevaid analüüse: virdest enne keetmist – suhkrusisaldus, erikaal ja pH; Virdst pärast keetmist – suhkrusisaldus, erikaal ja pH; Õllest pärast kääritamist – suhkrusisaldus, erikaal, pH ja alkoholisisaldus
Uurimustöö raames teostati vadaku kääritamisel õllepärmiga eralduva CO2 mõõtmise analüüs nii puhtas vadakus kui ka GODO(laktaas) ensüümi lisamisel vadakusse.
Valmistati kaheksa tegu õlut millele lisati vadakupulbrit erinevates kogustes: 20%, 30% ja 40%. Üks katsetus teostati GODO ensüümi lisamisega õllele enne kääritamist, et lõhustada vadakusuhkrut ja sellega tõsta pärmide elutegevuse aktiivsust. Katsetati õlle
valmistamist mõrudusastmetega 5, 10 ja 13 IBU. Viiele õllepartiile viidi läbi sensoorne hindamine.
Tulemuste analüüsist selgub, et sensoorse hindamise käigus hinnati parimaks vadakuõlleks õlu kuhu oli lisatud 30% vadakupulbrit ja mõrudusastmega 10 IBU.
Lisaks selgub teostatud analüüsidest, et vadakupulbri sisaldus mõjutab suhkrusisaldust nii virdes kui ka kääritatud õlles. Suhkrusisaldus omakorda mõjutab alkoholisisaldust kääritatud õlles.
Magistritöö sisaldab 75 lehekülge, 10 tabelit, 27 joonist, 43 kirjanduse allikat ja 1 cd.
The aim of the current Thesis was to research the possibilities of whey fermentation and to develop the technology of whey beer production. In the literature review the general scope of whey use is described and the possibilities of whey drinks and whey fermentation are discussed in detail. The hydrolysis of lactose and the enzyme lactase, influencing it, are described more specifically. Proceeding from the aim of the Master’s Thesis an overview of raw materials used for beer production and the processes taking place during beer production are presented. In the experimental part of the thesis the properties of the raw agents and additives and the methodology of performed analyses are described. The technologies and specifics of whey beer production are presented. The next analyses were performed during the test arrangement: from must before boiling – sugar content, specific gravity and pH; from must after boiling – sugar content, specific gravity and pH; from beer after fermentation – sugar content, specific gravity, pH and alcohol content. During research the analysis of the amount of generated CO2 during the fermentation of whey with brewer’s yeast in pure whey as well as after adding the GODO (lactase) enzyme to the whey was performed. Eight batches of beer were produced with different amounts of whey powder added: 20%, 30% and 40%. One experiment was performed with adding GODO enzyme to the beer before fermenting to disintegrate the whey sugar and thus to increase the vital activity of yeasts. Beer production with bitterness levels of 5, 10 and 13 IBU was tested. Sensory assessment was performed on five beer batches. The analysis of the results showed that according to the sensory assessment the best whey beer was the one with 30 % of added whey powder and bitterness level of 10 IBU. In addition it becomes clear from the performed analyses that the content of whey powder influences sugar content in must as well as in fermented beer. The sugar content then influences the alcohol content in fermented beer. The master thesis contains 75 pages, 10 tables, 27 figures, 43 references and 1 cd.
The aim of the current Thesis was to research the possibilities of whey fermentation and to develop the technology of whey beer production. In the literature review the general scope of whey use is described and the possibilities of whey drinks and whey fermentation are discussed in detail. The hydrolysis of lactose and the enzyme lactase, influencing it, are described more specifically. Proceeding from the aim of the Master’s Thesis an overview of raw materials used for beer production and the processes taking place during beer production are presented. In the experimental part of the thesis the properties of the raw agents and additives and the methodology of performed analyses are described. The technologies and specifics of whey beer production are presented. The next analyses were performed during the test arrangement: from must before boiling – sugar content, specific gravity and pH; from must after boiling – sugar content, specific gravity and pH; from beer after fermentation – sugar content, specific gravity, pH and alcohol content. During research the analysis of the amount of generated CO2 during the fermentation of whey with brewer’s yeast in pure whey as well as after adding the GODO (lactase) enzyme to the whey was performed. Eight batches of beer were produced with different amounts of whey powder added: 20%, 30% and 40%. One experiment was performed with adding GODO enzyme to the beer before fermenting to disintegrate the whey sugar and thus to increase the vital activity of yeasts. Beer production with bitterness levels of 5, 10 and 13 IBU was tested. Sensory assessment was performed on five beer batches. The analysis of the results showed that according to the sensory assessment the best whey beer was the one with 30 % of added whey powder and bitterness level of 10 IBU. In addition it becomes clear from the performed analyses that the content of whey powder influences sugar content in must as well as in fermented beer. The sugar content then influences the alcohol content in fermented beer. The master thesis contains 75 pages, 10 tables, 27 figures, 43 references and 1 cd.
Kirjeldus
Märksõnad
vadak, kääritamine, õlu, tootmine, toiduainetetehnoloogia, laktoos, hüdrolüüs, magistritööd