EP2066698A2 - Procédé perfectionné de production d'éthanol, de gluten et de son à partir de céréales - Google Patents

Procédé perfectionné de production d'éthanol, de gluten et de son à partir de céréales

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Publication number
EP2066698A2
EP2066698A2 EP07787746A EP07787746A EP2066698A2 EP 2066698 A2 EP2066698 A2 EP 2066698A2 EP 07787746 A EP07787746 A EP 07787746A EP 07787746 A EP07787746 A EP 07787746A EP 2066698 A2 EP2066698 A2 EP 2066698A2
Authority
EP
European Patent Office
Prior art keywords
starch
distillation
sugar solution
ethanol
fermentation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP07787746A
Other languages
German (de)
English (en)
Inventor
Günther TUSEL
André HAMERS
Ingo De Buhr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ACS Agrochemische Systeme GmbH
Prokon Nord Energiesysteme GmbH
Original Assignee
ACS Agrochemische Systeme GmbH
Prokon Nord Energiesysteme GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ACS Agrochemische Systeme GmbH, Prokon Nord Energiesysteme GmbH filed Critical ACS Agrochemische Systeme GmbH
Publication of EP2066698A2 publication Critical patent/EP2066698A2/fr
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D3/00—Distillation or related exchange processes in which liquids are contacted with gaseous media, e.g. stripping
    • B01D3/001—Processes specially adapted for distillation or rectification of fermented solutions
    • B01D3/002—Processes specially adapted for distillation or rectification of fermented solutions by continuous methods
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Definitions

  • the invention relates to a process for the production of ethanol, gluten, bran, yeast and carbon dioxide from cereals.
  • the invention relates to improved processes for the production of ethanol, gluten, bran, yeast and carbon dioxide from cereals.
  • the fermentation (fermentation) for the representation of alcohols from the raw material grain is one of the oldest biotechnological procedures and is u.a. used for the production of alcoholic beverages, such as beer and wine.
  • Industrially used alcohol can be represented by the fermentation of grain.
  • Corresponding alcohols, in particular ethanol, are used as starting material for the production of pharmaceutical products and formulations, cosmetic products and for the synthesis of a range of chemicals.
  • Ethanol has long been known as an energy carrier, but was not economically viable in the past due to the higher process costs compared to the extraction of fossil fuels. Due to the shortage of fossil oil reserves and the reduction in CO 2 demanded by the Kyoto agreement, the potential use of bioethanol as an energy carrier has new significance obtained. Economic as well as ecological interests demand an improvement of the existing processes for the production of ethanol as well as an efficient use of the existing biomass on a large scale.
  • the separation of the ethanol is usually carried out by distillation. The remainder is stillage, which is usually concentrated and used as a fertilizer or after drying as a proteinaceous feed.
  • CO 2 is a climate-damaging gas whose release should be avoided, economic use would make sense.
  • the Greenhouse Gas Emissions Trading Act of 8 June 2004 makes the avoidance and reduction of CO 2 economically sensible.
  • the bran is preferably separated with a sieve.
  • the ground starch is preferably mashed with water and the proteins separated by sieving and optionally dried.
  • the separated proteins are preferably processed into gluten.
  • an actual process for the production of ethanol is further specified which uses the starch which can be prepared by the above-described purification process. The method comprises the steps:
  • step iv) providing purified starch, v) fermenting the starch provided by step iv) to a fermenter broth, optionally after liquefying the starch, vi) preparing a mash by separating microorganisms from the
  • particle sizes of 200 .mu.m can be achieved by using air vortex mills which preserve the natural fine structure of the starch, of the protein and of the bran. Maintaining the natural structure of starch, bran, and proteins allows the bran and proteins to be separated from the starch before any enzymatic or thermal treatment of the substrate is required.
  • the process according to the invention in particular when the actual process of ethanol production is combined with the process for producing purified starch, thus advantageously permits the production of ethanol, gluten, bran, yeast and carbon dioxide from cereals.
  • the by-products protein, bran and the yeast obtained from the solid phase of the vinasse can be used as feed and of higher quality, as feed the processes known from the prior art are produced, since the by-products have been exposed to a low thermal stress due to the invention.
  • the grain is first subjected to swelling by adding liquid, preferably water, before swaging.
  • the grain is then ground in a swollen state, since the bran can be separated well in this state, the bran is separated by sieves.
  • Air vortex mills cause the material to be ground into extreme turbulence and, as a result of the impact of particles on particles, as well as by impact with the tool, the material to be ground is comminuted by impulse transmission.
  • the ground material is picked up and accelerated by air turbulence, the rotation of the air is induced by the high radial acceleration and the high path speed of the rotating tool.
  • a high volume of air efficiently removes the crushed grain and allows a low thermal load on the grain.
  • the milling of the grain with air vortex mills allows the separation of the proteins before the liquefaction, saccharification under enzymes is initiated, the proteins are separated by decantation and dried, whereby a starch milk and gluten are obtained.
  • the carbohydrates contained in the starch milk are enzymatically liquefied in a conventional manner, saccharified and then fermented.
  • Equivalent amounts of ethanol to the starch employed are formed during fermentation by the yeasts generally added to start the fermentation.
  • the fermentation may be carried out by any of the methods known in the art.
  • the fermentation comes to a halt when all fermentable carbohydrates are fermented.
  • the microorganisms and in particular the yeast are separated and worked up to forage yeast.
  • the CO 2 produced in the fermentation comes from renewable raw materials and has only slight contamination with other gases compared to conventionally generated CO 2 . It can be collected from the fermenter exhaust air, separated in a conventional manner and condensed.
  • the present in the mash alcohol is preferably distilled and rectified, while the known methods for distillation and rectification can be used.
  • the dehydration of the separated ethanol is preferably carried out by membrane sieves.
  • the efficiency of energy used to produce recovered ethanol is improved by the process of using a nearly completely freed solid mash.
  • step f separating ethanol from the ethanol / water solution obtained in step f), preferably by distillation and
  • step ae) obtaining the first sugar solution as permeate of a first membrane filtration of the starch milk obtained in step ac) and / or ad).
  • the first sugar solution is largely free of hard-to-ferment ingredients and is therefore particularly suitable for avoiding or reducing the onset of a distillation stillage.
  • the first sugar solution is sterile if the method is suitable.
  • the production of the first sugar solution does not result in waste that is difficult to dispose of; instead, the separated fats, oils and proteins can be used as feed.
  • the first sugar solution contains not more than 0.01% by weight of starch, the first sugar solution being particularly preferably starch-free.
  • the first sugar solution comprises a proportion of 15-25% by weight of glucose, particularly preferably of 18-22% by weight of glucose.
  • Such Sugar solutions can be fermented particularly easily and residue-free for ethanol production.
  • a first retentate substream to the first membrane filtration of the starch milk to be split in step ac) to perform step ac).
  • 25-30% by volume, preferably 27% by volume, of the starch milk used in the membrane filtration are preferably recycled as the retentate substream for carrying out step ac).
  • a method for producing a second sugar solution comprising the steps:
  • the second sugar solution is also largely free from constituents which are difficult to ferment, and is thus particularly suitable for avoiding or reducing the onset of a distillation stillage. This is particularly advantageous because the pentosan fraction used to prepare the second sugar solution contains a high proportion of substances which are difficult or impossible to ferment, especially cellulose and / or hemicellulose.
  • the second sugar solution is sterile if the method is suitable.
  • the production of the second sugar solution does not result in waste which is difficult to dispose of; instead, the separated fats, oils and proteins can be used as feed.
  • the second sugar solution contains a proportion of not more than 0.01% by weight of starch, the first sugar solution being particularly preferably starch-free.
  • a retentate substream is added to the first membrane filtration of the pentosan fraction to be cleaved in step bc) to carry out step bc).
  • the yield of sugar solution measured in relation to the total amount of starch milk and pentosan fraction used can advantageously be increased.
  • Preferably 1 to 5% by volume, preferably 3% by volume, of the starch milk used in the first membrane filtration is recycled as the retentate substream for carrying out step bc).
  • the saccharification enzymes advantageously assist in cleaving the starch, cellulosic and / or hemicellulosic components into more easily fermentable sugars.
  • the secondary stream is particularly preferably a starch milk purified in a three-phase decanter used.
  • a starch milk purified in a three-phase decanter used.
  • mainstream and off-stream fractions of a starchy milk are easily prepared by conventional three-phase decanters.
  • the term "main stream” designates a starch milk with the following composition (average data, in% by weight): 31% starch, 0.8% proteins, 0.3% fats, 0.1% pentosans, 0.2% Salts and minerals, 0.2% cellulose, balance water.
  • side stream designates a pentosan fraction having the following composition: (average data, in% by weight): 5% starch, 2% proteins, 0.3% fats, 1% pentosans, 0.3% salts and minerals , 2% cellulose, balance water.
  • a purified starch is taken up in an aqueous solvent as described above and then purified in a three-phase decanter as described above to obtain purified starch milk and / or a pentosan fraction.
  • the purified starch of the present invention described above is particularly advantageously purified from constituents which are difficult to ferment, thus assisting the avoidance of stillage in a distillation and the avoidance of waste in the production of the easily fermentable sugar solution.
  • a second retentate substream of the first membrane filtration is added to the pentosan fraction to be cleaved in step bc) to carry out step bc).
  • a second retentate substream of the first membrane filtration is added to the pentosan fraction to be cleaved in step bc) to carry out step bc).
  • 100 t of the total pentosan fraction 30 used in the membrane filtration is recycled to carry out step bc).
  • the fermentation process preferably for the production of ethanol, comprises the steps:
  • step cd) purifying the mash obtained in step cc) by membrane filtration to a permeate.
  • the permeate thus obtained is completely or substantially free of vaporizing constituents and therefore particularly suitable for carrying out a distillation, in particular for ethanol production.
  • a portion of the microorganisms separated in step cc) of the sugar solution provided in step ca) is preferably fed to perform step cb), and another part of the microorganisms separated in step cc) is preferably dried to a microorganism dry product. In this way, the amount of non-fermented substances can be further reduced.
  • a preferred distillation method according to the invention comprises the steps:
  • distillation method according to the invention in which in particular a permeate of a fermentation process according to the invention can be distilled, advantageously a lot of heat is recovered, so that only a minimum heating of the distillation apparatus used is needed. Furthermore, the operating conditions of the permeation or pervaporation step can be optimally adapted to the product to be recovered by distillation.
  • the distillation product vapor has an ethanol content of preferably at least 80 wt .-%, more preferably at least 85 wt .-% and particularly preferably 85-90 wt .-%.
  • the grain which is preferably stored in a silo, is introduced into the process.
  • the grain is ground in an air vortex mill and the bran removed by deposition. Proteins are decanted and separated. By doing so, a starch milk is obtained which contains all the useful carbohydrates of the grain.
  • the non-alcohol-forming components are thus separated before the fermentation process.
  • This starch milk is liquefied with enzymes and saccharified.
  • This starch milk serves as a substrate for a fermentation, to start the fermentation yeast and nutrients are added.
  • the fermentation produces an alcoholic mash, from which, after completion of the fermentation, the resulting yeast is separated and separated.
  • a feed is obtained which can be used very well for feeding animals, in particular cows, pigs, horses, chickens, etc.
  • the CO 2 produced in the fermentation is washed and purified from other gases, it is separated and condensed in a conventional manner.
  • the thus obtained ethanol / water solution is used in a distillation apparatus for the production of raw alcohol according to a conventional prior art method.
  • the distillation produces crude alcohol, which is purified by rectification to bioethanol or neutral alcohol.
  • the complete drainage is done by a membrane sieve method.
  • the purity of the product thus obtained may be up to 99.6 vol.%.
  • FIG. 2 shows a further, more detailed flow chart of a processing method according to the invention for obtaining ethanol.
  • the starch milk is broken down into three fractions, one of which forms the proteins that can be worked up and purified in a known manner; the starch still contained in this fraction is separated by washing and processed further in the main stream.
  • a pentosan fraction is separated, which in addition to starch contains almost all residues, pentoses, cellulose and hemicelluloses and is further processed as a secondary stream.
  • the third fraction forms a purified starch milk, which is further processed as the main stream.
  • the solids are separated from both the main and the secondary stream, so that only the so-called lutter water is obtained in the distillation, which is mostly used for pasting the flour and diluting it again in the process.
  • the starch milk separated by the three-phase decanter is heated to liquefy and dissolve the starch in a series of heat exchangers in several stages, their viscosity initially rising sharply with temperature, passing through a maximum and decreasing again.
  • the starch milk is kept in insects theretom over a period of 0.5 to 3 h, preferably 1 to 1, 5 h at a temperature between 80 to 90 ° C, preferably 85 ° C until the viscosity is sufficiently lowered.
  • it is then brought to a temperature of 85 to 115 ° C, preferably 102 to 105 ° C, and held at this temperature over a period of 0.5 to 3 hours, preferably 40 to 80 minutes, wherein sterilized and all microorganisms are killed.
  • the heating of the last stage of the heat exchanger is carried out with steam, the heat exchanger located in front of the process are heated for heat recovery with the already liquefied hot starch milk, which is cooled.
  • Appropriate liquefaction enzymes may be added both prior to entry into the stage of the first heat exchangers and in the intermediate stages and before the final stage.
  • the starch solution cooled to 30 to 40 ° C, preferably about 35 ° C is optionally diluted to lower the content of dry matter and appropriate saccharification enzymes are added thereto.
  • the solution is stored in containers with stirring for a period of 1 to 20 hours, preferably 2 to 10 hours, until the saccharification process is completed. The duration of the saccharification process depends on the type and concentration of enzymes used.
  • the fats and oils and the remaining proteins still contained in the saccharified starch solution are separated and discharged from the process.
  • the saccharification enzymes and the not completely degraded starch fragments and oligosaccharides are retained, the purified and sterile sugar solution obtained as permeate has a glucose solids content of preferably 18-22 wt .-% and, optionally after an intermediate storage to Mainstream fermentation led.
  • the retentate of the membrane filtration is divided into two partial streams.
  • a first substream is recycled to the inlet of the saccharification in order to increase the concentration of the enzymes in this process step and to carry out the saccharification in optimal time with a minimal addition of fresh enzymes.
  • the membrane filtration retentate additionally contains pentosans and hemicelluloses, which are not or only partially broken down by the saccharification enzymes used.
  • a second partial stream of the retentate of the first membrane stage optionally after an intermediate storage, fed into the secondary stream.
  • the fermentation of the sterile sugar solution of the main stream is carried out in closed stirred tanks of known type. They are provided with a cooling jacket to dissipate the heat generated during fermentation and with connections for cleaning and sterilization, for supplying the substrate, nutrient solution, compressed air, fresh and recycled yeast milk and the removal of the fermented mash and the resulting carbon dioxide. The latter is washed in a column with water before it is released into the atmosphere or sent to further use.
  • fermenters can be operated both in series and in parallel.
  • a suitable operation and selection of the yeast can be carried out at a temperature between 28 and 35 ° C, preferably at 32 ° C, with a high concentration of yeast, preferably by the use of flocculating yeasts and their return.
  • This not only the Be shortened fermentation, it is also the formation of primary and secondary by-products suppressed and achieved a higher yield and purity of the final product.
  • a mash is obtained with an alcohol content of 6 to 14%, preferably 8-12% and a DS content of yeast between 5 and 8%.
  • the mash is centrifuged, the clear water with a yeast content of less than 0.5% is further purified in a second membrane stage, stored only in water, alcohol and some dissolved minerals permeate stored in intermediate tanks and fed to the distillation column.
  • the retentate of this membrane stage is fed to the inlet of the centrifuge.
  • a partial flow of the thick phase from the centrifuge, the yeast milk, with a DS content of 18 to 20% is used to separate the alcohol after preheating in a vacuum evaporator at a temperature of 44 to 48 ° C to a residual alcohol content of less than 2%.
  • a second partial stream is fed back directly into the fermentation.
  • the vapor from the evaporation is compressed and heats the vacuum evaporator, the condensate is combined with the clear water.
  • a portion of the concentrated thick phase is diluted with water and, optionally after addition of nutrients, returned as yeast milk in the mainstream fermentation, the other portion is further evaporated separately and dried and forms as dry yeast another by-product.
  • the resulting steam is compressed by a vapor compressor and serves to heat the evaporator, the cooled condensate is used as process water.
  • the second partial stream of the retentate from the first membrane filtration after the saccharification of the main stream is combined with the pre-concentrated by evaporation side stream and heated in several stages to a temperature of 1 10 to 160 0 C, preferably 125 to 150 0 C and for 10 to 60 min , preferably 20 to 40 minutes, at this temperature and a pressure of 3 to 6 bar, preferably 4 to 5 bar held. Then it is suddenly relaxed to a pressure of 150 to 250 mbar in a flash tank. The resulting steam is compressed via a vapor compressor and also serves to heat the upstream evaporator.
  • an already partially saccharified sterile solution of the secondary stream is obtained with a TS content of 30 to 35%.
  • enzymes are added and the solution stirred in containers for a period of 1 to 20 hours, preferably 2 to 10 hours. It is then centrifuged to remove fats and proteins.
  • the permeate obtained is a sterile sugar solution which, in addition to glucose, contains further hexoses and pentoses and is passed to the secondary flow fermentation.
  • the retentate from the membrane filtration of the sidestream contains the separated saccharification enzymes, it is centrifuged to remove non-fermentable solids and returned to the saccharification tanks.
  • the fermentation of the sterile sugar solution of the secondary stream is carried out in closed stirred tanks per se known type, corresponding to those of
  • Fermentation of the main stream They are equipped with a cooling jacket to dissipate the heat generated during fermentation and with connections for cleaning and sterilization, to supply the substrate, nutrient solution, compressed air, fresh and recycled yeast milk as well as to dissipate the fermented mash and the resulting carbon dioxide.
  • the latter is washed in a column with water before it is released into the atmosphere or sent to further use.
  • yeasts can be operated both in series and in parallel.
  • a suitable operation and selection of the yeast can be carried out at a temperature between 28 and 35 ° C, preferably at 32 ° C, with a high concentration of yeast, preferably by the use of flocculating yeasts and their return.
  • a high concentration of yeast preferably by the use of flocculating yeasts and their return.
  • the mash is centrifuged, the clear water with a yeast content of less than 0.5% is further purified in a fourth membrane stage, stored only in water, alcohol and some dissolved minerals permeate stored in intermediate tanks and with the corresponding purified mash of the main stream to Guided distillation column.
  • the retentate of this fourth membrane stage is fed to the inlet of the centrifuge.
  • a partial flow of the thick phase from the centrifuge, the yeast milk, with a DS content of 18 to 20% is used to separate the alcohol after preheating in a vacuum evaporator at a temperature of 44 to 48 ° C to a residual alcohol content of less than 2%. evaporated, a second partial stream is fed back directly into the sidestream fermentation.
  • the vapor In the distillation or rectification of the product at the top of the distillation column in vapor form, the vapor is generally then condensed, a part is given as reflux to the top of the column, the other part is the desired product.
  • the heat content of the overhead vapor is usually lost, its temperature is lower than that at the bottom of the columns, so it can not be used directly for heating the columns. It is known to the person skilled in the art that in special cases the overhead vapor can be compressed in a compressor, its compression and its temperature increase to such a level that it can now serve to heat the bottom of the column.
  • the vapor at the top of the columns has an approximately azeotropic composition, it is often passed directly into a vapor permeation unit.
  • the column In order for the steam to have the optimum temperature for the steam permeation plant, the column is often operated at a higher pressure than atmospheric pressure. Usually saturated steam is present, with certain membranes the steam can also be overheated. Also, the product vapor of the Dampfpermeationsstrom generally has not sufficient temperature to heat the bottom of the columns.
  • the product vapor of the vapor permeation system can be compressed by a vapor compressor and thus its temperature can be brought to such a level that the bottom of the column can be heated with the product vapor.
  • This makes it possible to operate a combination of a distillation or rectification column with a downstream vapor permeation with a minimum of heating energy and to use the heat otherwise obtained in the product vapor.
  • dewatering or absoluteing ethanol may also be used for the separation of water from other water azeotropic forming components.
  • These can be the be higher alcohols such as 2-propanol, butanol or the pentanols, but also be ketones such as butanone, esters such as ethyl esters or ethers. It is also clear to the person skilled in the art that even ternary or higher azeotropes can be dehydrated in the same way advantageously with the method.
  • the distillation column is operated in such a way that a vaporous ethanol / water mixture of approximately azeotropic composition is obtained at the top. It depends on the requirements of the purity of dehydrated ethanois how much impurities must be removed. For example, if the produced alcohol is to be used as a fuel, it is often sufficient to distill only to an ethanoic content of about 85% by weight and to remove the remaining water through the membrane unit, otherwise it must be distilled closer to the azeotrope.
  • the resulting steam is divided into two partial streams. A partial stream is compressed in a vapor compressor and condensed in a heat exchanger which heats the bottom of the column. The hot condensate is added at the top of the column as reflux for the rectification.
  • the second partial stream from the top of the column is passed into a vapor permeation unit and the water is removed to the specified residual content.
  • the operating conditions of the Dampfpermeationsstrom with respect to pressure and temperature are given by the corresponding operating conditions, and can be chosen over this in a wide range.
  • the dewatered vaporous product is compressed in a second vapor compressor and heated via another heat exchanger, the bottom of the column.
  • the heat content of the hot condensate is used to preheat the feed to the column. In this way, the majority of the thermal energy required for the operation of the column is recovered from the overhead vapor of the column and used.
  • An essential advantage of the method is that both partial streams are compressed separately and their pressures and temperatures can be controlled separately.

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Abstract

L'invention concerne un procédé de production d'éthanol, de gluten, de son, de levure et de dioxyde de carbone à partir de céréales. L'invention concerne en particulier un procédé perfectionné de production d'éthanol, de gluten, de son, de levure et de dioxyde de carbone à partir de céréales.
EP07787746A 2006-07-19 2007-07-19 Procédé perfectionné de production d'éthanol, de gluten et de son à partir de céréales Withdrawn EP2066698A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102006033791A DE102006033791A1 (de) 2006-07-19 2006-07-19 Verbesserte Verfahren zur Herstellung von Ethanol, Gluten und und Kleie aus Getreide
PCT/EP2007/057490 WO2008009733A2 (fr) 2006-07-19 2007-07-19 Procédé perfectionné de production d'éthanol, de gluten et de son à partir de céréales

Publications (1)

Publication Number Publication Date
EP2066698A2 true EP2066698A2 (fr) 2009-06-10

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EP (1) EP2066698A2 (fr)
DE (1) DE102006033791A1 (fr)
WO (1) WO2008009733A2 (fr)

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CN105981914A (zh) * 2015-02-09 2016-10-05 许兆明 一种小麦谷朊粉及淀粉浆的生产方法和生产装置

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DE102007040069A1 (de) * 2007-08-24 2009-02-26 Acs Agrochemische Systeme Gmbh Fermentationsverfahren mit reduziertem Abwasserstrom
DE102007040068A1 (de) * 2007-08-24 2009-02-26 Acs Agrochemische Systeme Gmbh Verfahren zur Ethanolherstellung aus stärkehaltigen Rohstoffen, insbesondere aus Getreide
DE102009023469A1 (de) 2009-06-02 2011-02-03 JÄCKERING Mühlen- und Nährmittel GmbH Verfahren zur Herstellung von Arabinoxylan
FR3028525B1 (fr) * 2014-11-14 2017-10-13 Roquette Freres Procede de valorisation de biomasse de levure issues de la production d' ethanol
RU2586538C1 (ru) * 2015-06-22 2016-06-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ переработки зернового сырья с получением этанола, белкового продукта и глютена
CN114933664B (zh) * 2022-06-14 2023-03-10 河南飞天生物科技股份有限公司 一种戊聚糖的提取方法

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