Application of industrial enzymes in the traditional technology of alcohol from cooked sticky rice in Nam Dinh province, Vietnam

¹ Faculty of Food Technology, University of Economics-Technology for Industries, Hai Ba Trung, Hanoi, Vietnam
² Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
³ Faculty of Food Technology, Vietnam National University of Agriculture, Trau Quy, Hanoi, Vietnam

^* Corresponding author: htanh@uneti.edu.vn

Abstract

Based on the traditional technology of alcohol from cooked sticky rice in Nam Dinh province, Vietnam, the experiments were conducted by the way to kept the technological process as well as the proportion of ingredients. The quantity of the sticky rice for every experiments was 10 kg. The obtained results showed that the addition of 0.05% enzyme SEBflo-TL compared to the dry matter of sticky rice leads to an increase of the absolute anhydrous alcohol by 10%. Combined application of 0.05% enzyme SEBflo-TL and 0.08% SEBrew-GL for hydrolysing starch and β -glucan, the amount of obtained anhydrous alcohol is 4.6 liters compared to 4.0 liters in the sample control without enzyme application, yield increased by 15% and could provide significant economic benefits to wine producer. In other hand, after the first distillation, the fractional distillation reduced concentration of metanol, acetaldehyde and improved volatile compounds of producted alcohol. The finished alcohol met the Vietnam National technical regulation for alcoholic beverages and are unlikely to cause toxicity to consumers.