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undergraduate thesis
Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:091015
Peroš, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Peroš, A. (2010). Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:091015

Peroš, Ana. "Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:091015

Peroš, Ana. "Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:091015

Peroš, A. (2010). 'Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:091015

Peroš A. Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:091015

A. Peroš, "Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:091015

Metadata
TitlePriprema škrobnih sirovina za proizvodnju jakih alkoholnih pića
Title (english)Preparation of starch raw materials for production of spirits
AuthorAna Peroš
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kvasci iz roda Saccharomyces prihvatljivi za tehnološku proizvodnju alkohola, koji se uobičajeno koriste za proizvodnju etanola te destilata za proizvodnju jakih alkoholnih pića, ne mogu koristiti škrob direktno kao izvor ugljika. Stoga, ukoliko se alkohol ili alkoholni destilati proizvode iz žitnih sirovina potrebno je prije procesa alkoholne fermentacije provesti proces obrade tj. hidrolize škroba do fermentabilnih šećera. Proces obrade škroba ovisi o korištenoj sirovini i proizvodu koji se želi dobiti, a proces dobivanja alkohola i alkoholnih pića iz škrobnih sirovina uobičajeno se može podijeliti u nekoliko faza: usitnjavanje sirovine, hidroliza škroba do glukoze, fermentacija, destilacija te dorada i zrenje. U ovom radu opisan je proces pripreme škrobnih sirovina za proizvodnju jakih alkoholnih pića te je kao primjer u eksperimentalnom dijelu rada provedeno ošećerenje kukuruzne krupice do glukoze primjenom komercijalnih amilolitičkih enzima.
Abstract (english)
Yeasts of the genus Saccharomyces eligible for technical production of alcohol, which is commonly used to produce ethanol and spirits, cannot use starch as a carbon source. Therefore, if the alcohol or alcoholic distillates products from cereal raw materials, hydrolysis of starch to fermentable sugars is necessary before the process of alcoholic fermentation. Processing of starch depend on the raw materials and products that we want to get. The process of obtaining alcohol and alcoholic beverages from starch materials usually can be divided into several phases: raw material preparation, hydrolysis of starch to glucose, fermentation, distillation, and ripening. This paper describes the process of preparing starch raw material for production of spirits, and as an example in the experimental part of work, hydrolysis of starch from corn meal to glucose using commercial enzymes is performed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:091015
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-07 13:34:01