Incremento del valor agregado del sorgo mediante procesos biológicos industriales
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Fecha
2009-06-25
Autores
Boffil Rodríguez, Yanet
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
La presente investigación aborda el desarrollo de dos procesos biológicos industriales,
mediante el empleo de sorgo malteado y sin maltear, la producción de bioetanol y de
maltina para enfermos celiacos.
En la misma se perfeccionan las etapas del proceso de obtención de malta, a partir de
sorgo blanco UDG-110, empleándose la misma combinada con enzimas Amilasas
comerciales, en la sacarificación de sorgo, para la producción de etanol, obteniéndose
resultados adecuados en cuanto al grado alcohólico y productividad del proceso,
cercanos a los que se obtienen a partir de la caña de azúcar en fermentación
discontinua, por lo que se propone una tecnologia para la obtención de licores a partir
de esta materia prima, para la producción de etanol.
Para la producción de maltina, se continuó el estudio comenzado por Y. Ozuna,
empleando malta clara y malta caramelo de sorgo, en diferentes proporciones. Los
resultados son adecuados, ya que las bebidas obtenidas tienen propiedades similares
a las que se venden en nuestro mercado, permitiendo acotar los parámetros
fundamentales para poder establecer una tecnologia para la obtención de este
producto.
La utilización de malta de sorgo para estas producciones puede bajar significativamente
la importación de cebada y otras materias primas, reducir costos de producción y
generar un producto como la maltina libre de gluten que pueda ser dirigido hacia el
mercado de consumidores intolerantes a esta proteína.
The present research approaches the development of two industrial biological processes, by means of the employment of malted sorghum and without malting for the bioethanol production and of maltina for celiac patients. In the same one the stages of the process of obtaining of malt are perfected, starting from white sorghum UDG-110, the same one combined with enzymes commercial Amilasas being used, in the sorghum sacarificación, for the production of ethanol, obtaining you appropriate results as for the alcoholic grade and productivity of the process, near to those that are obtained starting from the cane of sugar in discontinuous fermentation, for what intends a technology for the obtaining of liquors starting from this raw material, for the production of ethanol. For the maltina production, you continue the study begun with Y. Ozuna, using clear malt and candy malt sorghum, in different proportions, the results are appropriate, since the obtained drinks have similar properties to those that are sold in our market, allowing delimiting the fundamental parameters to be able to establish a technology for the obtaining of this product. The use of malted sorghum for these productions can lower the barley import and other raw material, significantly, to reduce production costs and to generate a product, like the maltina, free gluten that it can be directed toward the market of intolerant consumer to this protein.
The present research approaches the development of two industrial biological processes, by means of the employment of malted sorghum and without malting for the bioethanol production and of maltina for celiac patients. In the same one the stages of the process of obtaining of malt are perfected, starting from white sorghum UDG-110, the same one combined with enzymes commercial Amilasas being used, in the sorghum sacarificación, for the production of ethanol, obtaining you appropriate results as for the alcoholic grade and productivity of the process, near to those that are obtained starting from the cane of sugar in discontinuous fermentation, for what intends a technology for the obtaining of liquors starting from this raw material, for the production of ethanol. For the maltina production, you continue the study begun with Y. Ozuna, using clear malt and candy malt sorghum, in different proportions, the results are appropriate, since the obtained drinks have similar properties to those that are sold in our market, allowing delimiting the fundamental parameters to be able to establish a technology for the obtaining of this product. The use of malted sorghum for these productions can lower the barley import and other raw material, significantly, to reduce production costs and to generate a product, like the maltina, free gluten that it can be directed toward the market of intolerant consumer to this protein.
Descripción
Palabras clave
Sorghum, Sorgo Blanco UDG-110, Cereales, Cereals, Procesos Biológicos Industriales, Enfermedad Celíaca, Producción de Bioetanol