Fermentuoto alkoholinio gėrimo gruit gamybos įmonė

Grikštaitė, Greta

Dspace pagrindinis
→
Studentų baigiamieji darbai - Studijų programos
→
maisto technologija
→
Peržiūrėti elementą

Fermentuoto alkoholinio gėrimo gruit gamybos įmonė

Grikštaitė, Greta

URI: http://dspace.kaunokolegija.lt//handle/123456789/798

Data: 2018-06

Santrauka:

Nustatyta, kad apyniai įtakoja kartumo ir spalvos rodiklius fermentuotame alkoholiniame gėrime. Tyrimo metu pastebėta, jog žolelės įtakoja fermentuoto alkoholinio gėrimo rūgštingumą. Nustatyta, jog žolelės gali turėti įtakos mielių biocheminei veiklai. Suprojektuota įmonė, kurioje per metus gaminama 200 000 l fermentuoto alkoholinio gėrimo gruit. Įmonėje iš viso dirba 11 darbuotojų. Įmonė per metus dirba 50 savaičių. Sudaryta principinė technologinė fermentuoto alkoholinio gėrimo gruit gamybos schema. Gamybos procesuose nustatyti 4 svarbūs valdymo taškai. SVT – 1B ir SVT – 1C – tai salyklo sandėliavimo kontrolė, šio proceso etapo metu kontroliuojama ir stebima sandėlio temperatūra bei santykinė drėgmė, norint išvengti pavojingo biologinio rizikos veiksnio – pelėsio ir cheminių rizikos veiksnių – mikotokstinų. SVT – 2C – tai žolelių sandėliavimo kontrolė, kurios metu yra kontroliuojama terpė mikotoksinams neatsirasti ir nesidauginti. SVT – 3C – tai statinaičių plovimas, kurios metu užtikrinama, kad prieš išpilstymą statinaitėje neliktų plovimo medžiagų

Description:

Greta Grikštaitė. Enterprise of fermented alcoholic beverage grut production. The final paper. Supervisor: Aušta Šimonėlienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: To investigate the influence of hops and herbs containing bioactive substances on the sensory and physicochemical characteristics and technological processes of fermented alcoholic beverage gruit. Based on the results obtained, to design a brewing company for production of a fermented alcoholic beverage gruit. The object of the paper: Fermented alcoholic beverage gruit. The structure of the paper: The final paper consists of introduction, theoretical, technological and research parts, conclusion and recommendations, information sources, graphic part and attachments. The results of the paper: Based on the results obtained, the influence of hops and herbs on the sensory and physical chemical parameters of the fermented alcohol beverage has been investigated. It has been determined that hops affect the levels of bitterness and colour indices in the fermented alcoholic beverages. As the quantity of hops decreases, bitterness and colour EBC units decrease simultaneously. In addition, herbs affect acidity of the fermented alcoholic beverage and the percentage of ethyl alcohol. Alcoholic beverages which do not contain herbs, have lower acidity in comparison with drinks containing herbs. It has been shown, that herbs can affect the biochemical activity of yeast, therefore, the yeast produces less alcohol in those alcoholic beverages that contain herbs. A company that produces a fermented alcoholic beverage called gruit has been designed. A flow chart for the production of fermented alcohol beverages has been designed to ensure efficient and safe production activities. Upon completion of the analysis, the HACCP has been developed. 4 CCP of the production process have been determined as follows CCP-1B and CCP-1C are malt storage control, during which the temperature and relative humidity of the warehouse are controlled and monitored in order to avoid the risk of a hazardous biological risk factor, such as mold and chemical risk factors, i.e. mycotoxins. CCP-2C is herbs storage control, in which environment is controlled, so it prevents growth of mycotoxins grow propagation. CCP-3C is a keg washing system, that ensures that no detergent is left in the barrel before bottling. The volume of the paper. The paper includes 70 pages, 4 tables, 9 illustrations, 19 literature sources and 12 appendixes. Keywords: gruit, craft brewery, hops, beer.

Rodyti visą įrašą