RU2150504C1 - Method of production of ethyl alcohol from starch-containing raw - Google Patents

Abstract

FIELD: biotechnology, alcoholic industry. SUBSTANCE: method involves mixing meal with water and in the process of preparing batch in the first stage of dilution. Preliminary malt milk is obtained from dried brewing malt which is divided for two flows. The lesser flow of malt milk is divided for two equal parts and one part is added in the first stage of dilution in the process of batch preparing by heating mass to 35-40 C. Then temperature is increased to 65-70 C, the second part of malt milk is added, mass is kept for 2-2.5 h and the second part of dilution stage is carried out. Then temperature is increased to 90-95 C and mass is sterilized for 1-1.5 h. Sterilized mass is cooled, mixed with greater flow of malt, saccharified and fed to the yeast-generation and fermentation. EFFECT: high quality of alcohol, decreased heat and energy consumption, safety process. 2 ex

Description

 The invention relates to the alcohol industry.

A known method of producing alcohol "Super" from starch-containing raw materials, which includes grinding the raw material, mixing it with water, boiling it at 135 ^o C and high pressure 0.04 MPa, cooling the boiled mass, saccharification of the producers of enzymes by deep culture, selection of part of the wort from the saccharified mass , additional saccharification, introduction of seed yeast, fermentation, distillation and rectification (RF patent 2000330, class C 12 P 7/06, 1991).

 Despite the high quality of the obtained alcohol, the disadvantage of this method is the large heat and energy consumption, since the process of boiling is carried out at elevated temperature and pressure.

A known method for the production of alcohol from starch-containing raw materials, which is used as tricale, which involves grinding the raw material, liquefying with amylosubtiline, boiling at 138-143 ^o C, saccharification with amylosubtiline and glucavamorin at 58-59 ^o C, introducing glucavamorin at the beginning of fermentation of the Russian Federation and fermentation ( 2113486, CL C 12 P 7/06, 1988).

 The disadvantage of this method is the high cost of thermal energy, the presence of complex cooking equipment operating under pressure, and the instability of the process, which complicates the process for the production of alcohol.

Closest to the proposed is a method for the production of ethyl alcohol from starch-containing raw materials, which involves liquefying the mass, boiling (heat treatment) at a temperature above 100 ^o C, cooling the boiled mass, using malt milk, which is divided into two unequal streams in a ratio of 1: 4, less of which are used to liquefy the mass, and the larger - for saccharification, followed by fermentation of the saccharified mass. In the known method, the processes of cooling the boiled mass, mixing with malt milk and saccharification are carried out under vacuum in an evaporator-saccharifier (USSR copyright certificate N 1055763, class C 12 P 7/04, 1983).

 The disadvantages of this method are: a) the process of boiling at high temperature, which is associated with high heat and energy consumption; b) insufficiently deep hydrolysis and destruction of raw carbohydrates; c) insufficiently high quality of alcohol.

The technical result of the present invention is to improve the quality of the resulting alcohol and save heat and energy. To do this, in a method for the production of ethyl alcohol from starch-containing raw materials, which involves liquefying the mass, boiling (heat treatment), cooling, saccharification using malt milk obtained from malt, which is divided into two unequal streams, the smaller of which is directed to liquefaction, and the larger - for saccharification followed by fermentation of the obtained wort, according to the invention, dry brewing malt and grain flour, respectively, are used as malt and starch-containing raw materials They prepare a batch by mixing it with water, and before liquefaction, a smaller stream of malt milk is divided into two equal parts and liquefied simultaneously with heat treatment in two successive stages, in the first of which part of the malt milk is introduced during the preparation of the batch, heating it to 35 -40 ^o C, and in the second stage, the temperature is raised to 65-70 ^o C, bring the rest of the malt milk and incubated for 2-2.5 hours, followed by sterilization of the mass at 90-95 ^o C for 1-1.5 hours .

 The method is as follows. Knead from flour and water. Pre-dry brewing malt is treated in a tub with a stirrer with an aqueous solution of bleach or formalin for 20-25 minutes, washed with water, crushed and the resulting malt milk is divided into two unequal streams in a 1: 3 ratio.

A smaller stream, in turn, is divided into two equal parts. Then carry out the first stage of liquefaction and heat treatment. To do this, during the preparation of the batch, part of the malt milk is introduced into it, and the temperature is raised to 35-40 ^° C, in the second stage, the temperature is raised to 65-70 ^° C, the second part of the malt milk is introduced, incubated for 2-2.5 hours, and the aged mass is directed to sterilization, which is carried out at 90-95 ^o C for 1-1.5 hours

The sterilized mass is cooled to 56-58 ^o C, mixed with a large source of malt and saccharified for 0.4-0.5 hours

 Sugared wort is sent to yeast generation, fermentation, and brain rectification.

 Example 1. Wheat flour is mixed with water in a mixer in a ratio of 1: 3. From 10 kg of malt, malt milk is obtained and divided into two streams in a ratio of 1: 3. The smaller of the streams is divided in turn into two equal parts.

During the preparation of the batch, part of the malt milk is introduced into the mass, the temperature is raised to 35 ^° C. while stirring with a stirrer at a speed of 50 rpm, thus performing the first stage of liquefaction and heat treatment.

At this stage, under the action of amylolytic enzymes of malt, the solids of the grain are dissolved and the starch is partially dextrinized. Then, the temperature was raised to 65 ^° C., the second part of the malt milk was introduced, it was held for 2 hours, and thus the second stage was carried out. At this stage, under the action of amylolytic enzymes of malt, a more complete gelatinization of starch and preparation of the mass for saccharification occur during the enzymatic-thermal treatment.

After the second stage, the mass is sterilized to 90 ^° C. for 1 hour.

The sterilized mass is cooled to a temperature of 56 ^o C, then mixed with a large stream of malt milk and saccharification is carried out for 0.4 hours. Sugared wort is selected for the preparation of yeast, maintaining the concentration of wort 17%. Wort for yeast is kept for 2 hours at a temperature of 56 ^o C, after which it is pasteurized for 20 min at 35 ^o C, cooled to 56 ^o C, acidified with sulfuric acid to pH 3.8-3.6, additional nutrition for yeast is introduced, seed yeast is set in the amount of 10-12% by volume of the wort and sent to fermentation.

 At the end of fermentation, the finished mash is pumped to the distillation unit with a pump.

Example 2. The method is carried out as in example 1. As a raw material for the preparation of the batch, use rye flour. In the first stage of liquefaction, heat treatment of the batch with a part of the malt is carried out up to 40 ^o C, and in the second - 70 ^o C with an exposure of 2.5 hours

Sterilization is carried out at 95 ^° C. for 1 hour. The wort concentration in all examples is maintained within such a range that the alcohol content is 8.5–9% by volume.

 For the first time in the proposed method, the problem of obtaining high-quality alcohol while saving heat and energy costs by 30-40%, as well as ensuring work in safe conditions, was solved.

 This result is achieved by the totality of the methods, namely the use of flour that does not contain shells and other foreign substances that affect the quality of alcohol, as well as the use of malt that is well adapted to flour and provides, under selected temperature conditions, a deeper hydrolysis and decomposition of non-starchy carbohydrates in raw materials, which allows liquefaction and saccharification to be carried out under mild temperature conditions.

 For the first time in the proposed method, traditional technology is combined using malt as a saccharifying material with the latest methods of hydroenzymatic processing of raw materials. The resulting alcohol has high quality indicators corresponding to the alcohol "Lux", and can be used for the preparation of high-quality vodkas for both domestic and foreign markets.

Claims (1)

A method for the production of ethyl alcohol from starch-containing raw materials, which involves liquefying the mass, heat treatment, cooling, saccharification, using malt milk obtained from malt, which is divided into two continuous streams, the smaller of which is directed to liquefaction, and the larger - to saccharification, followed by fermentation of the obtained wort characterized in that as the malt and starch-containing raw materials, respectively, dry brewing malt and grain flour are used, from which a batch is prepared m of mixing it with water, and before liquefying, a smaller stream of malt milk is divided into two equal parts and liquefying is carried out simultaneously with heat treatment in two successive stages, in the first of which part of the malt milk is introduced during the preparation of the batch, heating the mass to 35 - 40 ^o C, and on the second - the temperature of the mass is raised to 65 - 70 ^o C, bring the rest of the malt milk and incubated for 2 - 2.5 hours, followed by sterilization of the mass at 90 - 95 ^o C for 1 - 1.5 hours