SU1261950A1 - Method for fermenting must from starch-containing raw material in production of alcohol - Google Patents

Abstract

The invention relates to the alcohol industry, namely to a method for fermenting wort from starch containing starch. The purpose of the invention is to accelerate the process by increasing the concentration of yeast and eliminating the lag phase and reducing energy consumption. The prepared corn wort is saccharified and pasteurized, then fermented by introducing production yeast into the saccharified wort. First, yeast multiplies on saccharified wort when recirculating the fermenting medium from the stationary phase of physiological development to an exponential, recycle fermented wort is mixed with the saccharified wort to ensure that the mixture contains 4060 ppm of yeast cells, the mixture with S is divided into two streams in a ratio (LNII 1: 1.5, a smaller stream is directed to the exponential phase of the physiological development of the yeast, and a larger one is fed to the alternate filling of each fermenter and the biosynthesis of alcohol. The biosynthesis process ends after 48 hours, 1 or 1 table.

Description

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The invention relates to the alcohol industry, in particular to methods of fermenting wort from starch-containing raw materials.

The purpose of the invention is to accelerate the process by increasing the concentration of yeast and eliminating the lag phase and reducing energy consumption.

The drawing shows a flow chart of the method.

The yeast is fed through line 1, and the wort, via line 2, enters the first head fermenter 3, from where the fermenting wort flows into the second head fermenter 5 via the transfer pipe 4. After filling it out of it, line 6 is pumped through the pipe 7, mixing it in the crane 8 with the saccharified wort until the mixture contains 40-60 million / ml yeast cells. Crane 9 divides the mixed flow into two at a ratio of 1: 1.5, one of which enters the head fermenter 3, and the other alternately fill the fermenters 10, II, etc. To prevent infection, the filling of the last fermenters I2 was carried out with a common noTQKOM mixture of saccharified and recycled wort, thus alternatingly driving the fermenter 5, and then 3. At the same time, the fermenting wort was removed from the head fermenters through pipeline 13. After releasing and sterilizing the fermenters 3 and 3 become, respectively, the first and second head fermenters in the re-fired stream. In this case, the selection of the recycled stream is carried out from the fermenter 3, and one of the streams of the mixture of recycled and saccharified wort is sent to the fermenter 5.

At the end of fermentation from fermenters 10-12, pipeline 14 is used to alternately select a mature mash and submit it to the bragrectification. After sterilization, the fermenters in the same order are alternately filled with a new stream.

Example 1. Continuous preparation and saccharification of corn wort is carried out by the culture, Mi Glukava, Yurin-466 and Amilomesenterin Gh-467 at the rate of 5 units AS and 6 units GdA per 1 g of starch. Production yeasts are periodically prepared in pasteurized wort in the yeast compartment. Fermentation is carried out in a battery of 10 fermenters of 80 m each.

At the beginning of the process, 40 m of production yeast is set into the first fermenter and the saccharified wort is fed at a speed of 10 m / h. After it is filled through the overflow pipe, the fermenting wort enters the second fermenter, where the yeast is in the stationary phase of development with a concentration of 83 million / ml. Recirculation of the fermenting wort is carried out from its upper zone with a speed of 15 m / h and mixed with the saccharified wort. The concentration of yeast cells in the mixture is 50 ppm. The mixture is then divided into

two streams in a ratio of 1: 1.5. The first one at a speed of 15 m / h is sent to the first head fermenter to maintain the yeast in the exponential growth phase, and the second stream at a speed of 10 m / h is alternately filled following the head five battery fermenters. Before filling the last three fermenters, select the fermenting wort from the head

the fermenter is carried out through the lower drain line; and a mixture of recirculated wort with a saccharified 60 ml / ml concentration of yeast cells was alternately filled with the remaining three

fermenter, freeing up the head for sterilization. After their sterilization, the process of recharging the battery and fermentation is restarted From the filled eight tanks, 48 hours after the start of the process, one after the other, starting from the third, the selection of a mature mash for distillation is carried out.

The fermentation process thus ended after 48 hours and matured.

The following indicators are available: carbohydrate concentration 0.20 g / 100 ml, alcohol content 9.0% by volume.

PRI mme R 2. The process is carried out as in Example 1, but the mixing of the fermenting wort with recycled is carried out to a concentration of yeast of 40 mln / ml. The brewing values are similar to those of example 1. EXAMPLE 3. The process is carried out as in example 1, but with the concentration of yeast cells in the mixture of recycled and fermenting wort

Claims (1)

Claim A method of fermenting wort from starch-containing raw materials in the production of alcohol, including the propagation of yeast on saccharified wort with its recirculation from the stationary phase of the physiological development of yeast to exponential, mixing recirculated fermenting wort with saccharified wort and the biosynthesis of alcohol into the enzyme and the larger one for alternating biosynthesis . Indicators Fermentation Method wort Famous Proposal ny being Fermentation time, h 52 48 Performance process% 100 1 10 Increase the acid _π Nost, D 0.2 0.1 The cost of electricity, kW / 1000 gave 200 80 The cost of 1 gave alcohol, rub 5.20 5.15