Caracterizacão dos parametros técnicos do processo de fabricação de aguardente a partir de gengibre
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Data
2009-08-12
Autores
Torres, Lívia Maria [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O rizoma de gengibre é amplamente comercializado em função de seu emprego na medicina popular, na alimentação, industrial, especialmente como matéria-prima para fabricação de bebidas, perfumes e produtos de confeitaria como pães, bolos, biscoitos e geléias. Frente ao conteúdo de amido presente neste rizoma, uma possibilidade de incremento da cadeia produtiva do gengibre seria a produção de bebida destilada, a qual poderia ser obtida a partir de rizomas de baixa qualidade para exportação e/ou a partir do resíduo da extração dos óleos essenciais por indústrias processadoras deste rizoma. Este trabalho teve por objetivo geral a avaliação dos parâmetros técnicos do processamento de gengibre para produção de aguardente e, como objetivos específicos: caracterizar a composição centesimal dos rizomas de gengibre; avaliar a influência de alguns parâmetros dos processos de hidrólise e fermentação no rendimento em açúcares e etanol; e caracterizar o destilado quanto aos parâmetros de qualidade para aguardente. O trabalho foi dividido em quatro experimentos. O primeiro experimento objetivou comparar o efeito de duas α-amilases na etapa de liquefação, bem como, a influência do tempo de ação da amiloglucosidase na etapa de sacarificação, sobre o perfil de açúcares e rendimento do processo. O segundo experimento objetivou estabelecer qual a melhor concentração enzimática para o processo de hidrólise e sacarificação. O terceiro experimento teve por objetivo verificar o efeito do tempo de fermentação, concentração de levedura e temperatura de fermentação sobre o perfil cromatográfico do vinho obtido. A partir das conclusões parciais dos experimentos anteriores foi realizado o quarto ensaio que teve por objetivo produzir e caracterizar a aguardente...
The rhizome of ginger is widely marketed on the basis of its use in folk medicine, food, industrial, especially as raw material for the manufacture of beverages, perfumes and sugar confectionery such as breads, cakes, cookies and jellies. Facing the content of starch in this rhizome, an opportunity to increase the productive chain of ginger would be the production of distilled drink, which could be obtained from rhizomes of low quality for export and / or from residue from the extraction of oil key industries for processing this rhizome. This study aimed at evaluating the general technical parameters of the processing of ginger for the production of spirits, and as specific objectives: characterization of the proximate composition of the rhizomes of ginger to evaluate the quality and quantity of raw materials needed for the process of hydrolysis -saccharification; evaluate the influence of some parameters of the process of hydrolysis, saccharification and fermentation on yield of sugar and ethanol; and characterize the ginger spirit. The work was experiments. The first experiment aimed to compare the effect of two α-amylases in the stage of liquefaction, as well as, the influence of time of amiloglucosidase action in the saccharification step, on the profile of sugars and yield of the process. The second experiment aimed to establish the best concentration enzymes for the process of hydrolysis and saccharification. The third experiment aimed to verify the effect of time of fermentation, the yeast concentration and temperature of fermentation on the chromatographic profile of the wine obtained. The fourth experiment was conducted based on partial findings of previous experiments and aimed to produce and characterize the spirit of ginger. The results showed that the enzyme... (Complete abstract click electronic access below)
The rhizome of ginger is widely marketed on the basis of its use in folk medicine, food, industrial, especially as raw material for the manufacture of beverages, perfumes and sugar confectionery such as breads, cakes, cookies and jellies. Facing the content of starch in this rhizome, an opportunity to increase the productive chain of ginger would be the production of distilled drink, which could be obtained from rhizomes of low quality for export and / or from residue from the extraction of oil key industries for processing this rhizome. This study aimed at evaluating the general technical parameters of the processing of ginger for the production of spirits, and as specific objectives: characterization of the proximate composition of the rhizomes of ginger to evaluate the quality and quantity of raw materials needed for the process of hydrolysis -saccharification; evaluate the influence of some parameters of the process of hydrolysis, saccharification and fermentation on yield of sugar and ethanol; and characterize the ginger spirit. The work was experiments. The first experiment aimed to compare the effect of two α-amylases in the stage of liquefaction, as well as, the influence of time of amiloglucosidase action in the saccharification step, on the profile of sugars and yield of the process. The second experiment aimed to establish the best concentration enzymes for the process of hydrolysis and saccharification. The third experiment aimed to verify the effect of time of fermentation, the yeast concentration and temperature of fermentation on the chromatographic profile of the wine obtained. The fourth experiment was conducted based on partial findings of previous experiments and aimed to produce and characterize the spirit of ginger. The results showed that the enzyme... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Gengibre, Fermentação, Hidrolise, Copo calibrador, Hydrolysis, Starch, Fermentation
Como citar
TORRES, Lívia Maria. Caracterizacão dos parametros técnicos do processo de fabricação de aguardente a partir de gengibre. 2009. xii, 106 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas de Botucatu, 2009.