SU1024503A1 - Method for producing ethanol from starch-containing feedstock - Google Patents

Abstract

METHOD OF MANUFACTURING OF ETHYL ALCOHOL CONTAINER shortening the fermentation process and increasing the alcohol yield; bacitracin is used as an antiseptic in an amount of 0.01-0.02% of the saccharified volume of the material. I

Description

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This invention relates to alcohol: Industrial fights, in particular to methods for the production of ethyl alcohol.

A known method for the production of ethyl alcohol from the Kra: low-grade raw materials, involving the grinding of raw materials, mixing it with water, cooking, the introduction of an antiseptic, saccharification of boiled mass, fermentation of the wort and distillation of the brew 1.

The closest technical solution to the invention is a method for the production of ethyl alcohol from starch-containing raw materials, which involves crushing the raw material, mixing it with water, boiling it, introducing it into the saccharifying material a: tiseptic, saccharifying the boiled mass — aspirating material and fermenting wort followed by distillation of the brew. Formalin 21 is used as an antiseptic,

The disadvantage of this method is that in order to suppress the infectious acid-forming microflora contained in saccharifying materials, formalin is added to them, which has a negative effect on the fermentation activity of the yeast and inhibits the aminolytic enzymes of saccharifying materials. In addition, pasteurization of the wort at 70 ° C practically inactivates all the amylolytic and protholytic enzymes of the yeast wort. This in turn leads to the dilution of the enzymes of the main wort, reduction of dextrins hydrolysis to fermentation, an increase in the fermentation rate and an increase in the duration of fermentation. Acidification of the yeast wort is associated with an increased consumption of mineral acids and the creation in it of an active acidity, which is not beneficial for the reproduction of yeast. All this does not ensure complete suppression of the acid-forming microflora of the wort and the mash, which causes a decrease in the yield of ethyl alcohol and makes it necessary to carry out prophylactic sterilization of the yeast equipment every 62 to 72 hours, resulting in noBfciaueHHbiitvi costs of electricity, water and steam for washing and washing. and sterilization of fermentation equipment,

The goal of the invention is to increase the enzymatic activity of malt, reduce the duration of the fermentation process and increase the yield of alcohol.

The goal is achieved by the fact that according to the method of production of ethyl

alcohol from starch-containing LFB providing for crushing or mixing it with water, cooking, adding an antiseptic to the saccharifying material, grinding the boiled mass with the saccharifying material and fermenting the wort followed by distillation of the brew ,. Bacitracin is used as an antiseptic in the amount of 0.01-0.02% of the volume of the saccharifying material.

The proposed method is carried out as follows.

Starch-containing raw materials are crushed using conventional technology, mix it with water and boil it. In saccharifying material - malt milk, aqueous suspension or deep culture of enzyme preparations, the antibiotic bacitracin is administered as an antiseptic in the amount of 0.01-0.02% of the saccharifying material.

The pulverized mass is cooled to Pb-B3C, the saccharifying material is introduced, fermented in the presence of plant yeast and the mash is distilled to obtain ethyl alcohol.

The preparation of the seed yeast is carried out on saccharified unpasteurized and non-acidified wort at its natural pH.

Example. Starchy raw materials are crushed, mixed with water and boiled soft, malted milk

water feed antibiotic bacitracin in the amount of 0.01% of the volume of saccharifying materials. Next, the saccharizing material is used for saccharification of the boiled mass previously cooled to 58-62 ° C, which is then fermented with seed yeast followed by distillation of the mature mash.

Preparation of organic yeast is carried out on saccharification, unchastified and non-acidified wort at its natural pH.

Indicators of malt milk by starter and the proposed method are given in table. one.

Technological characteristics of the wort and the duration of fermentation according to the known and proposed methods are presented in Table. 2

Thus, the proposed method allows increasing the enzymatic activity of malt, preserving the duration of fermentation processes and increasing the yield of alcohol. In addition, the consumption of mineral acids for acidification of yeast wort is reduced, the consumption of heat and energy costs is reduced,

Table 1

Educed antiseptic into malt milk Saccharifying activity, units / 100 ml Amylolytic activity, units / li ML Dextrinolytic activity, units / 100 ml Infective microflora content, million / ml

Antiseptic, introduced in malted milk

Duration of fermentation, h Fortress,%

The total content of non-fermented carbohydrates, g / 100 ml

Alcohol yield, Ds1l / t conditional starch.

The content of the infective microflora g million / ml

Formalin Bicitracin

6250. 80.65

8.15 8.20 100.48

77.42

0.24

0.31

100.48

66,84

66,52

10687.00 702.60 6.60 Formalin Bacitracin. 13.4 18.9 140/1. 250.0 302.0 120.8 420.0 595.0 141.6 43.2. . no 0.0

Claims (1)

METHOD FOR PRODUCING ETHYLOUS ALCOHOL FROM STARCH CONTAINING ¹ RAW MATERIAL, which involves grinding the raw material, mixing it with water, boiling it, introducing an antiseptic into the saccharification material, saccharification of the boiled mass with saccharifying material and fermenting the wort, which is followed by distillation, which is followed by distillation. the enzymatic activity of the malt, maintaining the duration; the fermentation process and increasing the yield of alcohol, bacitracin in an amount of 0.01-0.02% of the volume is saccharified as an antiseptic. material. <g ω s>