SU1622389A1 - Method of comprehensive processing of grain at alcohol works - Google Patents

Abstract

The invention relates to biotechnology, in particular, to methods for complex processing of grain for re-Invention, to biotechnology, in particular, to methods for complex processing of grain at reprofiled alcohol plants. The invention is the fuller use of raw materials and the expansion of technological capabilities. The method of complex processing of grain at distilleries allows the plant to operate without the production of alcohol, along with protein-free fodder propulsion distilleries. The aim of the invention is to more fully utilize the components of the raw materials and expand technological capabilities. The method consists in that the grain is cleaned, crushed, the grain is mixed with water in a ratio of 1: 2.5-3.5, the mixture is boiled at 130-165 ° C for 2-50 minutes, the saccharified mass is saccharified, The resulting wort is fed into two streams, the first of which is diluted to a dry matter concentration of 4-6% and fed to the cultivation of bakery yeast under aerobic conditions, and the second stream is used for fermentation with alcoholic yeast, after which the coarse grains are separated from both streams the filtrate is separated for separation of baking and alcohol yeast, and a mixture of separation outflows and grains cultivate ethanol, assimilating yeast-like fungi of the Candida krusei species. 2 tab. Duct (BVCP) liquid carbon dioxide and baker's yeast. Anaerobic fermentation of the wort is carried out with the aim of obtaining liquid carbon dioxide, as well as for the disposal of alcoholic yeast used as baking. For this, the mature mash is not subjected to distillation, and after isolating the yeast, it is used in conjunction with the dehydrated culture liquid of the first stream to cultivate ethanol with the help of susceptible yeast-like fungi assimilating O c o N K O 0

Description

ethyl alcohol as the main carbon source for protein synthesis. Additional protein BVCP is not synthesized from carbohydrates, but from the formed-. Shegos with anaerobic fermentation of alcohol wort.

The method consists in that the grain is cleaned of impurities, crushed, mixed grinding of grain with water in COOT-JQ wearing 1: 2.5-3.5 and grain mixture is boiled at 130-165 ° C for 2-50 minutes. Then, the boiled mass is scorched with malt enzymes or enzyme preparations until the starch is saccharified. The wort is divided into two streams. The wort of the first stream is diluted to a dry matter concentration of 4-6%, enriched with nutrients - urea, orthophosphoric acid 20 and potassium chloride, based on the accumulation of the calculated yeast biomass concentration 55-60 g / l, and used as a nutrient medium for the cultivation of baking yeast 25 under aerobic conditions. Without dilution, the wort of the second stream is fermented under anaerobic conditions by yeast alcohol races. The carbon dioxide emitted during this process is utilized for Q to produce liquid carbon dioxide. Then, a pellet is separated on both streams by filtration, the coarse filtrate is separated, baking and alcohol yeast are extracted from it, which are used in baking.

In its composition, wort made from grains is a more favorable medium for the propagation of yeast as compared to the molasses 4Q wort, usually used for this purpose, since it contains considerably less yeast cell inhibitors. Cultivation of yeast on a medium containing maltose initiates an increase in the enzymatic activity of the yeast.

On a mixture of separation outflows and previously selected pellets enriched with nutrients, ethanol-assimilating yeast-like fungi Candida krusei are cultivated, after which the culture fluid is subjected to thermolysis at 75 ° C for 45 minutes and BVCP is obtained.

Of the producers of feed protein, the most productive are growing on environments in which the main source of carbon nutrition is

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Q

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ethanol are vii. yes Candida krusei. The method can be used strains of ethanol-assisting yeast-like fungi Candida krusei RCK-896, 38 and 43. The results are shown in Table 1.

As can be seen from the data presented in Table 1, all the studied strains of Candida krusei accumulate almost the same biomass.

Example 1. Wheat grinding with starchy 55.2% is mixed with water in a ratio of 1: 3 and boiled at 140 ° C for 50 minutes, the boiled mass is saccharified with a mixture of barley and simple malts in a ratio of 3: 1 at 57-58 ° C. The resulting mash has a dry matter concentration of 15% divided into two equal flows. The first stream is cooled to 30 ° C, diluted with water1 to a solids concentration of 3%. Cultivation of the Saccharomyces cerevisiae yeast of race 14 is carried out in a batch process in a laboratory fermenter with a 1.5 l working volume and a Kl / s sulfite number. The dosage of nutrients is: urea, 3.5 g, orthophosphoric acid, 2.3 g, potassium chloride, 0.5 g per liter of wort. Cultivation time 18 h.

The second wort stream with a dry matter concentration of 15% is fermented under anaerobic conditions at 30 ° C by Saccharomyces cerevisiae race XII for 72 hours. Then the culture fluid of the first stream and the mature mash of the second stream are filtered through a 1-mm metal sieve. At the same time, 15% of grains and 85% of coarse filtrate are obtained, from which baking and alcohol yeasts are separated by separation. Separated in separation, the fugate is mixed with a previously isolated granule and after enrichment with nutrients under aerobic conditions, yeast fungi Candida krusei FAB-896 are cultivated, which use ethanol in the nutrient medium as well as other substances as the main carbon source for protein synthesis. Baker's yeast.

Example 2. Carried out as in example 1, with the only difference that the concentration of solids wort,

used as a nutrient medium for the aerobic stump of rooting the baking yeast rtsa 14 is 4%.

Example 3. The procedure is carried out as in Example 1 with the only difference that the concentration of dry substances of the wort used in P as a medium for aerobic culture of the baking yeast Ragy 14 is 5%.

Example 4. But Example 1 is carried out with the only difference that the concentration of dry-matter of the wort used as a nutrient medium for aerobic purchase of baking yeast Ragah 14 is 6%.

Example 5. The procedure was carried out as in Example 1 with the only difference that the concentration of dry matter suspend, used as a nutrient medium for the aerobic cultivation of bakery yeast of race 14, is 7%.

R of Table 2 shows the chemical and technological parameters obtained in the indicated examples of the proposed method.

As follows from the data presented in Table 2, with an increase in the wort concentration of solids and, consequently, carbon sources — carbohydrates, you increase the accumulation of yeast biomass of race 14 in the culture fluid, but the amount of carbohydrates unused by yeast increases. When the concentration of dry substances is 4-6%, the factor limiting the multiplication of yeast is the substrate — the presence of a sufficient amount of carbohydrates in the medium. For this reason, in the wort concentration range of 4–6%, yeast biosynthesis is sharply enhanced. A further increase in the concentration of the wort does not significantly affect the synthesis of yeast biomass. In the culture fluid, a significant excess of unused carbohydrates is found due to a shortage of dissolved kilogram in the medium when yeast biomass accumulates above 55-60 g / l.

The concentration of alcohol in the nutrient medium used to cultivate Candida krusei sprinkling yeast-like fungi varies from 1.5 to 3.5% by volume in hanging.

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the ratio of the volume of the culture fluid to the aerobic cultivation of the race 14 and mature mash, tz. on dry matter concentration wort from the first production stream (aerobic cultivation, yeast). In this case, in addition to the initial content in the nutrient medium of the carbon source - alcohol and the economic coefficient of the protein producer for ethanol, the amount of accumulation of yeast biomass in the culture fluid is also affected by the solvent evaporation of the alcohol during the cultivation of yeast-like fungi at relatively high temperatures (33 ) and high air consumption for doping of culture fluid (60-70 m / m-h). As can be seen from the data of Table 2, additional synthesis of yeast biomass is practically not observed when the alcohol content in the nutrient medium is above 3 vol.7 ,.

In this way, the maximum accumulation of rozhep-gaharomppets and yeast-like fungi with a sufficiently complete consumption of carbon sources of the nutrient medium is achieved at a concentration from an angle of 4-6Z used for aerobic cupola yeast — saccharomycetes.

The advantage of the conventional method over the known one is that a more complete use of the raw material components is achieved as compared with the well-known method as a result of using microorganisms with different physiological and biochemical properties in the technological process, which makes it possible to significantly expand the range of products for complex grain processing. at distilleries under the conditions of an organic plan for the production of ethyl alcohol. In the first stage, the carbohydrates of the grain are used by the yeast-sugar yeasts to produce commercial baker's yeast and liquid carbon dioxide, in the second stage, the ethanol produced in the first stage and unused carbohydrates are the source of carbon for biosynthesis of the feed protein to produce a protein-pitamin, the only product provided in a known manner. Thus, in the case of full-cycle processing of grain by the proposed method, the components of the raw material are used more fully, since besides the practically the same amount of BVCP, baker's yeast and liquid carbon dioxide are additionally produced. This is due to the fact that in the known method the main source for feed protein biosynthesis is ferment products.

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of starch grain, of which 20% (dextrins (not involved in this process). In the proposed method, the products of enzymatic hydrolysis of starch are almost completely used for the production of baking yeast and liquid carbon dioxide, and the resulting alcohol by-product is ethyl alcohol for production protein-vitamin product.

In the known method, the degree of use of the equipment is 50-60%, in the proposed method it is increased to 100%. In addition, the equipment of the liquid carbon dioxide shop is used. Thus, during the production season, which does not envisage the production of alcohol, according to the proposed method, the whole establishment of the distillery is used, except for the equipment of the brewing room. At the same time, the degree of utilization of the equipment of the enterprise as a whole increases to 80–85%.

Invention Formula

A method for complex processing of grain at distilleries, which involves cleaning and grinding grain, mixing grain grinding with water in a ratio of 1: 2.5-3.5, cooking the batch at 130-165 ° C for 2-50 minutes saccharification of boiled mass, feeding the obtained wort fermentation by yeast, utilization of carbon dioxide from gases by fermentation, thermolysis of the culture fluid to produce a protein-vitamin product, characterized in that, in order to more fully utilize the components of the raw material and expand technological capabilities, before serving, the fermentation is divided into two streams, the first of which is diluted to a dry matter concentration of 4-6% and fed to the cultivation of bakery yeast under aerobic conditions, and the second stream is used for fermentation with alcoholic yeast, after which both streams are the grains are fed, the coarse filtrate is separated to isolate baking and alcohol yeasts, and a mixture of separator outflows and grains is used to cultivate ethanologically derived yeast-like fungi of the Candida krusei species.

Table 1

3 4 5 6 7

39.5 49.8 55.4 59.7 61.3

table 2

1.50 2.05 2.50 3.02 3.48

21.4 29.2 35.6 38.3 40.1

Claims (4)

Claim The method of complex processing of grain at distilleries, involving the cleaning and grinding of grain, mixing grain grinding with water in a ratio of 1: 2,5- 3,5, kneading a batch at 13О-165 ° С for 2-50 minutes saccharification of the boiled mass, feeding the resulting wort for fermentation with yeast, utilization of carbon dioxide from gases by fermentation, thermolysis of the culture fluid to obtain a protein-vitamin product, characterized in that , in order to more fully use the components of raw materials and expand technological capabilities, the wort is divided into two streams before serving for fermentation, the first of which is diluted to the concentration of dry substances 4-6% and fed to the cultivation of baker's yeast under aerobic conditions, and the second stream is used for fermentation with alcoholic yeast, after which grains are separated from both streams, the coarse filtrate is separated to separate baking and alcoholic yeast, and separation mixtures and grains are separated into a mixture cultivate ethanol-assimilating yeast-like fungi of the species Candida krusei. Table 1 At- Cultivation of yeast race 14 measures NE wort, 1% Biomass! yeast 1 g / l PB,% Yeast cultivation mushrooms Alcohol in Bioamass of yeast, g / l environment Strain Strain 38 1 Strain 43 ALL-896 L about. % 39.5 0.4 1, 50 20.8 21.6 20,4 49.8 0.7 2.05 28.8 30,0 28.6 55,4 1,2 2,50 35,4 36,2 34.7 59.7 1.8 3.02 39.0 38.8 37.6 61.3 2.7 3.48 39.6 40,4 39.0 .10 table 2 When cultivating yeast Yeast cultivation measures race 14 mushrooms SR wort, 7 Yeast biomass, g / l PB,% Alcohol in the environment, about L Biomass 'yeast, g / l 1 3 39.5 0.4 1,50 21,4 2 4 49.8 0.7 2.05 29.2 3 5 55,4 1,2 2,50 35.6 4 6 59.7 1.8 3.02 38.3 5 7. 61.3 2.7 3.48 40.1