Siffofin yin amfani da yisti na turbo don wata da ruwan inabi

Don fermentation na al'ada, yisti, ban da sukari, yana buƙatar micro- da macronutrients. A cikin 'ya'yan itace da hatsi, waɗannan abubuwa suna samuwa, ko da yake ba a cikin adadi mafi kyau ba. Abu mafi wahala shine tare da dusar ƙanƙara, inda babu wani abu banda ruwa, oxygen da sukari. Dogon fermentation yana cutar da abubuwan organoleptic na abin sha na gaba, kuma yisti yana haifar da ƙazanta masu cutarwa. Duk da haka, sosai azumi fermentation ne kuma ba ko da yaushe mai kyau, za mu yi la'akari da wannan halin da ake ciki kara. Hakanan, yisti na turbo yana da wasu ƙarin nuances na aikace-aikacen.

A baya can, don hanzarta fermentation, moonshiners sun yi amfani da riguna na gida don mash daga ammonium sulfate da superphosphate. Alal misali, ammonia, taki kaji, nitrophoska da sauransu, wani lokacin malt da baƙar fata gurasa aka kara. Tare da karuwar shaharar giyar gida, masana'antun yisti sun ba da shawarar nasu maganin matsalar, wanda suka kira "turbo".

Yisti Turbo nau'in yisti ne na barasa na yau da kullun waɗanda ke zuwa tare da abubuwan gina jiki. Saboda babban sutura ne yisti ke ƙaruwa da sauri, yana girma, sarrafa sukari kuma yana da juriya ga barasa, wanda ke ba da damar samun ƙarfi a gida. Alal misali, idan a kan yisti na yau da kullum ƙarfin mash bai wuce 12-14% ba, to, tare da yisti turbo yana yiwuwa a ƙara har zuwa 21% barasa abun ciki.

A lokaci guda, yana da mahimmanci a tuna cewa ƙarfin dusar ƙanƙara ya dogara da abun ciki na sukari, kuma yisti turbo na iya aiwatar da babban taro ne kawai, lokacin da waɗanda aka saba sun riga sun daina (mara kyau), amma ba zai iya ƙirƙirar barasa daga komai ba. .

Yisti Turbo ya fara bayyana a Sweden a cikin 1980s, marubucin kari na farko na abinci mai gina jiki shine Gert Strand. Bayan 'yan shekaru, wasu masana'antun sun haifar da gauraya masu inganci. Kamfanonin Ingilishi yanzu suna jagorantar kasuwar yisti na turbo.

Amfani da rashin amfani da yisti na turbo

abũbuwan amfãni:

  • high fermentation kudi (1-4 kwanaki idan aka kwatanta da 5-10 kwanaki ga al'ada yisti);
  • damar da za a sami ƙarfi mai ƙarfi (har zuwa 21% vol. idan aka kwatanta da 12-14% vol.);
  • barga fermentation.

disadvantages:

  • babban farashi (a matsakaita, yisti turbo don wata shine sau 4-5 mafi tsada fiye da yadda aka saba);
  • da sauri fermentation kudi (1-2 days) yana ƙara yawan taro na abubuwa masu cutarwa;
  • sau da yawa m abun da ke ciki na saman miya.

Yawancin masana'antun ba su lissafa ainihin abun da ke tattare da yisti na turbo ba, suna iyakance kansu don kwatanta cewa samfurin ya haɗa da busassun yisti, abubuwan gina jiki, bitamin da abubuwan ganowa. Koyaushe akwai haɗarin cewa abun da ke ciki bai ƙunshi abubuwa mafi amfani ga jikin ɗan adam ba, musamman tunda ba a iya fahimtar hankalinsu.

Nau'in yisti na turbo don wata

Sugar, 'ya'yan itace da brews na hatsi suna buƙatar nau'in yisti daban-daban da suturar sama.

Yisti na Turbo don gurasar hatsi na iya ƙunsar enzyme glucoamylase, wanda ke rushe hadaddun sugars zuwa masu sauƙi, wanda ke hanzarta aikin yisti. Hakanan, wasu masana'antun suna ƙara gawayi da aka kunna don ɗaukar abubuwa masu cutarwa, amma tasirin wannan maganin yana da shakku saboda ƙarancin gawayi da ƙarancin ikon tsabtace dusa.

Kasancewar glucoamylase a cikin abun da ke ciki baya kawar da buƙatar saccharify mai ɗauke da sitaci ta amfani da hanyar zafi ko sanyi. Wasu yisti na turbo sun ƙunshi enzymes amylosubtilin da glucavamorin, wanda sanyi saccharify albarkatun kasa. Umarnin yisti na Turbo yakamata ya bayyana idan ana buƙatar saccharification.

Yisti na Turbo don 'ya'yan itace yawanci yana ƙunshe da pectinase enzyme, wanda ke lalata pectin, wanda ke taimakawa wajen raba ruwan 'ya'yan itace da ƙarancin barasa na methyl, da kuma mash tare da ƙananan pectin abun ciki yana bayyana da sauri.

Yisti na Turbo don sukari mash yana da mafi sauƙin abun da ke ciki, saboda a cikin wannan yanayin ba kwa buƙatar kulawa da adana ƙanshi da dandano, moonshiner yana da ɗawainiya ɗaya kawai - don samun mafi kyawun barasa ko distillate.

Yana da mahimmanci a tuna cewa yawancin yisti na turbo an tsara shi musamman don wata. Masu samarwa suna tsammanin cewa za a cire sauran abubuwan da suka rage daga suturar sama a lokacin distillation ko gyarawa, kuma don ruwan inabi kuna buƙatar siyan nau'ikan na musamman. Yisti na Turbo don ruwan inabi dole ne ya sami babban miya mai aminci, saboda wasu abubuwan micro da macro zasu kasance cikin ruwan inabi har abada kuma mutum zai bugu. Kuna iya yin moonshine tare da yisti na giya, amma ba a ba da shawarar canza canjin (giya tare da yisti turbo don wata) ba. Da kaina, don dalilai na aminci (haɗin kai da ƙaddamar da abubuwa ba a sani ba), Ba na amfani da yisti na turbo don yin ruwan inabi.

Aikace-aikacen yisti turbo

Umarnin don yisti na turbo ya kamata a buga a kan fakitin kuma ya kamata a bi shi saboda nau'i daban-daban da riguna na sama suna da buƙatu daban-daban.

Shawarwarin gabaɗaya kaɗan ne kawai za a iya bayar:

  • lokacin siye, duba ranar karewa da amincin fakitin. Dole ne a ba da yisti na Turbo a cikin jaka na fim mai kauri mai kauri tare da rufin rufin ciki, duk wani marufi zai rage rayuwar shiryayye;
  • Mahimmanci bi tsarin tsarin zafin jiki da aka nuna a cikin umarnin (yawanci 20-30 ° C), in ba haka ba yisti zai mutu saboda yawan zafin jiki (yana da mahimmanci idan girman mash ya wuce lita 40-50, saboda fermentation na irin wannan. juzu'i a cikin kansa yana ɗaga zafin jiki) ko tsayawa saboda yana da ƙasa da yawa;
  • yana da kyau a bayyana dusar ƙanƙara akan yisti na turbo kafin distillation don haɓaka matsakaicin matsakaicin abubuwa daga suturar sama;
  • Za a iya adana fakitin da aka buɗe na yisti turbo na tsawon makonni 3-4 a cikin firiji, bayan cire iska daga gare ta kuma a rufe shi sosai.

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