Производство и анализ кукурузного пива Production and analysis of maize beer
Аннотация
Данная работа посвящена производству кукурузного пива и сравнению его с традиционным пивом с точки зрения химического состава. Действительно, мы смогли получить это пиво путем добавки к кукурузе небольшого количества ячменя, который привносит альфа-амилазу для ферментативного гидролиза. Что касается химического анализа, кукурузное пиво имеет более высокий уровень углеводов, чем традиционное пиво. Анализ с помощью газовой хроматографии показал, что традиционное пиво содержит больше фенольных соединений и антиоксидантов чем наше пиво. Оно также содержит витамины и минералы. Следует отметить, что в качестве сырья для производства кукурузного пива использовались только кукуруза, ячмень, бельгийский хмель и вода. С другой стороны, в традиционном пиве есть много других ингредиентов, которые входят в его состав. Поэтому, такое пиво можно производить в Африке и достигать примерно таких же критериев, как и традиционное пиво, варьируя некоторые параметры, такие как состав сырья на месте.
Our work was concerned with the production of corn beer in order to compare it with traditional beer from the point of view of chemical composition. Indeed, we were able to have our beer but by strengthening the maize with a little barley that brings the alpha amylases for enzymatic hydrolysis. Regarding chemical analyzes, our beer has a higher carbohydrate level than traditional beer. In gas chromatography, traditional beer contains more phenolic compounds than our beer. As for the antioxidants, the traditional beer has more aggressively. For vitamins and minerals, our beer contains them. It should be noted that only maize, barley, Belgian hops and water were used as raw materials. On the other hand, in traditional beer, there are many ingredients that go into its composition; Our beer can therefore be produced in Africa and give roughly the same criteria as traditional beer while reinforcing other parameters such as the composition of the raw material on the spot.
Our work was concerned with the production of corn beer in order to compare it with traditional beer from the point of view of chemical composition. Indeed, we were able to have our beer but by strengthening the maize with a little barley that brings the alpha amylases for enzymatic hydrolysis. Regarding chemical analyzes, our beer has a higher carbohydrate level than traditional beer. In gas chromatography, traditional beer contains more phenolic compounds than our beer. As for the antioxidants, the traditional beer has more aggressively. For vitamins and minerals, our beer contains them. It should be noted that only maize, barley, Belgian hops and water were used as raw materials. On the other hand, in traditional beer, there are many ingredients that go into its composition; Our beer can therefore be produced in Africa and give roughly the same criteria as traditional beer while reinforcing other parameters such as the composition of the raw material on the spot.