CS249934B1 - A method of producing alcohol from a mixture of starch raw materials and me - Google Patents

Abstract

The solution concerns the method of producing alcohol from a mixture of potatoes, corn, all types of cereals, namely whole, scraped or finely ground, further from by-products or waste products of the starch industry, such as starch milks from kernel wheat starch and potato starch sludge, potato mash and corn meal and concentrated molasses. It is solved by a simple method of thickening the thin steamed part, especially the part steamed from the by-products and waste products of the starch industry by inflowing a pre-calculated amount of concentrated molasses directly into the hot steamed part at a temperature of 80 to 90 °C, in order to achieve an optimal density of sweet brews of 16 to 19% S. The solution enables better use of the capacities of production facilities, elimination of infections, essential reduction of specific energy consumption per m3 and produced alcohol and reduction of production costs.

Description

I 249934

The invention relates to a process for the preparation of a mixture of primary or secondary starch raw materials and concentrated molasses. Concentrated molasses is added to all or part of the parchment-brewed parasites already pre-seeded with malt milk or enzymatic agents.

The starch raw materials, potatoes, cereals, chicken, back starches and starch waste produced in the production of starches from various kinds of raw materials are currently being processed in large-scale distilleries, in agricultural-type distilleries, and in starch-distillery distilleries. a dual technological process. Thermal treatment of whole, grated or crushed raw materials by steaming under pressure periodically in Henze steamboats or in continuously operating plants of the various types at higher or lower pressures depending on the type of raw material, the fineness of grinding of cereals and maize in depending on the health of the raw materials.

Finely ground healthy cereals, especially wheat or wheat, can also be processed in a pressureless manner at temperatures below 100 ° C by a method known from the literature, such as "cold scorching", "infusion method", "methoid" and alike.

The heat-treated starch raw materials are malted milk prepared from green barley malt, from a mixture of green malts prepared from malting barley, millet or oats by dry, di-malt malt, or by enzymatic means known in the art.

The sweet sweet mashes sapped and cooled by the fermentation temperature and fermented with baked baker's yeast in small-scale liquors and spirits. In large-scale distilleries in large-scale distilleries, it is unavoidable to ferment the saccharified spirits-specific spirits yeast, which make the production of alcohol more efficient by producing higher levels of ethanol in mature liquors. Special distillery yeasts cultivate distilleries directly in the plant of well-known technology.

The usual three-day fermentation is carried out periodically, also periodically, with the forced fermentation mash to intensify the fermentation process. In good, high-capacity, high-quality liquor distilleries, a highly efficient continuous process. All methods are detailed in the art and patent literature.

The fermented ripe mashes continue to be processed on continuous distillation and distillation-refining apparatuses. In the first case, raw alcohol is obtained, which is extracted from the high-capacity distilleries into central refineries, where it produces refined spirit. In the latter case, the production product - refined alcohol is the direct fermentation of ripe mash.

The distinction of mature mashes influences decisively the level of technological - economic parameters of the production of alcohol, especially the utilization of capacity possibilities of the main elements of mechanical and technological equipment and the specific energy consumption per m3 and, in particular, thermal energy. Adequate technical distilleries produce pre-welded and sweet mashes with a concentration of starch or fermentable substances, so that the ethanol content of the accelerators is at least 8.0 to 8.5 vol / ° C. The production of alcohol from mature mashes with lower ethanol concentration is associated with increased manufacturing costs. Particularly noticeable is the increase in heat energy costs. From the production there are no hot stillage with high caloric content, rich in valuable vitamins and nutrient flakes. They take their neighboring farms for direct feeding. In some high-capacity distilleries, the extracts are thickened, eventually dried to a suitable feed. The thin stillage uses saaj as a substrate for the cultivation of yeast microorganisms which are processed by dried protein feeds. The production of alcohol from starch raw materials, as well as the production of alcohol from starch raw materials in combination with molasses, is virtually waste-free technology. In these products, only a few overcast leaching lines, impurities in the processing of potatoes, are eliminated to a greater extent in the processing of alternate potatoes.

In all cases, it is possible to combine starch raw materials with molasses. In the prior art, dilute melamine is added in the co-processing of starch raw materials and molasses to the fermentation batches of the main fermentation, the second stage of fermentation, or in the final stages of the main fermentation. Thus, up to the saccharification of the starch raw material, we also know the separate processing of molasses and starch raw materials with the subsequent co-distillation of mixed ripe mashes from both types of raw materials in order to obtain high-quality mixed feeds. .

A disadvantage of the known processes is the fact that sweet mashes often contain inadequate amounts of fermentable sugar dextrins. This is particularly true for the processing of low-starch potatoes, low-grade and defective types of cereals and low-starch maize. The mature mash prepared from such raw materials contains only 5-6 vol.% Ethanol. The heat treatment of such raw materials and the distillation of low-alcohol mature mashes require high specific energy consumption, which is considerably higher than 20GJ / m 3, and a common 249934 specific energy consumption under the conditions of high-capacity agricultural distilleries. type. Even the co-processing of starch raw materials and dilute molasses does not significantly improve these drawbacks according to known methods.

These deficiencies are particularly pronounced when processed into alcohol of any starch which is eliminated in the form of starch milk from II. wheat starch in the production of wheat starch and starch milk from the so-called sludge starch which is lost in the production of potato starch. The saccharification of the sweet mashes from these secondary starch raw materials ranges from 6 to 9 ° C, the distilled mash is then 2.5 to 3.5 vol.% Ethanol. The specific energy consumption is too high and is 40 to 50 GJ / m3. The addition of scraped cereals, eventually kibbled corn, alleviates these drawbacks, but the technical and economic parameters are still lagging behind the parameters achieved in potato-grain spirits processing high-quality and healthy seeds.

Other drawbacks are associated with this. Fumes from the milk of the waste starch contain at least a number of salts, have a weak buffering capacity. Already at a totally insignificant rise in acidity, the pH values of the mash fall below the critical threshold of 4.2 to 4.3, the amylases weaken, and at lower values, the P m is completely inactivated. Instead of fermentation, infections arise, dextrins do not convert to fermentable sugars, and the overwhelming mists remain high and low yields. The pH of the matured mashes decreases to about 3.4, the mature mashes in the vigorous corrosion of the distillation apparatus, which then barely has a half life. The utilization of the capacities of all cell-machine equipment is extremely low. The sparse work and the low saccharization of the sweet mashes do not provide sufficient protection for the amylases before inactivating them during hot scorching.

The above-mentioned deficiencies of desulfurization with the process according to the invention, which consists in the fact that the cooked hot-water prepared from low-starch powders, from the inferior types of cereals, from the starch waste, from other starch waste, also into the hot-welded starch blend with the finely ground cereal or the cereal is fed from the volumetric tank a pre-calculated amount of concentrated molasses to optimize the density of the sweet liquor, i.e. 16 to 19% of the type of yeast used. The amount produced from the added molasses can be fed at most half of the total amount of alcohol produced from the individual fermentation cycles. Due to the variable ash content in the individual species and molasses, the addition of concentrates

Adjust the molasses content so that the polarity of the stillage is between 0.7 and 0.8% by weight. and that, in individual cases, it does not exceed 1.0% by weight. These values must be observed due to the burn-out of the stillage and its high feed value. It is also possible to add concentrated methanol in higher amounts followed by ash content in the stillage of greater than 1.0% by weight. In such cases, however, it is necessary to discuss and agree with the stillage cuts a reduced daily stillage feed rate for fattening animals to avoid the negative effect of increased ash content in stillage when crushed.

The technological process of the present invention has a number of other advantages and advantages. The hot work sterilizes the concentrated molasses, while the cold molasses cools the hot work, thereby reducing the consumption of cooling water and reducing the time required to cool the hot work to the scorching temperature, alkaline beet molasses neutralizing acid starch milk, thereby totally elimination or substantial limitation of the need to alkalize the welded work to optimum values for scorching, ie a pH of 5.3 to 5.7. Melase-loaded sugars into the cooked die protect the amylases from inactivating them during hot scorching, Ca -ions stabilize amylases. Significant benefits of the addition of concentrated molasses to the sweet mashes increase their buffering capacity due to the introduced salts of weak organic acids. The fumes thus become less sensitive to a decrease in pH values below the critical values of 4.2-4.3 by the slight increase in acidity. ti. Thus, the amylases remain actively to complete completion of the fermentation process with deep yeasts and high starch yields. The pH of the ripe mashes is 4.5 to 4.8, which guarantees good protection of the distillation apparatus prior to its premature destruction of the corrosion effects. By adding concentrated molasses, thin mashes can be densified in a very simple manner, thus ensuring the full utilization of the capacities of all the machine-technological units at a power consumption of less than 20 GJ / m 3. spirit in all items of the calculation formula. Of particular importance is the reduction in the cost of thermal energy.

The process according to the invention also improves the quality of the stillage, which is low, most notably the processing of thin wastes from waste starches. It is known that molasses extracts have a higher feed value than, for example, potato cuts. Their successful screening in their original state prevents the high salt content, especially potassium sulphate, which is formed from the sulfuric acid used in the baths in considerable amounts to adjust the pHmelas diluents prior to their fermentation. The salt-free, low-starch portion of the stillage reduces the molasses content of the molasses part to an acceptable level while simultaneously adjusting the ratio of the fatty and glycidic substances to the large-scale utilization for fattening.

The toned molasses is enriched with ca 95.5 SJ (starch units).

We compare the results of operating units made with the starch blend of II. class core starch starch and concentrated molasses with starch milk processing results, free of molasses, illustrate the advantages of the present invention quite unambiguously. Example 1 The parameters of one fermentation cycle of co-starch milk processing from II. of core wheat starch and concentrated melases. The processing was carried out according to the invention. At the same time, the values of the physico-chemical analysis of firing from the same fermentation cycle are also given.

Mist pointer

Burning Values of Fermentation Cat.

saccharization of mash in% S - sweet] - mature] (apparent ferment) acidity mature] mash - ° m.

-pH distilled lava yield of 100 kg in la - starch - molasses sugar sample of stillage taken stillage in% - water - dry matter - nitrogenous substances (N x 6,25) - fat (diethyl ether extract) - fiber - ash - nitrogen-free extract substances - calcium (Ca) - phosphorus (P) - digestible nitrogenous substances - starch units in 100kg, approx - reducing sugars acoglucose

He analyzed: Central Control and Testing Institute of Polish Agriculture, Department of Animal Production.

The achieved parameters of the fermentation cycle are good. Low glucose content in the stillage documents a very good fermentation process. Low ash content is a guarantee of stillage. By carrying out co-processing of starch milk, finely milled or finely milled grains and 11.22 - 2.00 - 0.55 - 4.50 - 2160 - 61.56 - 62.00 - - 2. IV. 1984 95.63 4.371,120,210,070,60 2,370,300,040,562,100,13 Concentrated molasses, it is possible to increase the sweetness of the sweet mash by increasing the process of the invention. EXAMPLE 2 A comparison of the production results obtained with the processing of starch milk from II. a class of wheat core starch alone and in a mixture of concentrated molasses according to the invention.

Claims (1)

Process for producing spirits from a mixture of starch and molasses, using potatoes, maize and all kinds of cereals as primary raw materials, and starch by-products or waste products such as secondary wheat starch and sludge potato starch in the form of starch milk are used as secondary starch raw materials. , potato crumbs and maize grains, characterized in that concentrated or molasses is added to all or most of the flesh of the steamed work at a temperature of 80 to 90 ° C while stirring, in such a way that the optimum mash density of the variety of yeast 16 to 16 19 percent S, amount of alcohol. made from molasses accounts for a maximum of half of the total amount of alcohol produced from each fermentation cycle and the ash content of the stillage amounts to 0.7 to 0.8% by weight. and in each fermentation cycle does not exceed 1.0% by weight.