SU1644878A1 - Process for preparing feed wine-making waste, such as distillerъs yeast grains - Google Patents

Abstract

FIELD: feed production. The purpose of the invention is to improve the quality of feed and reduce energy consumption. The method of obtaining food from the wastes of the wine industry - wine yeast bards includes thickening bards, homogenizing and drying to a moisture content of 8-12%. Before condensation, the bard is cleaned of mechanical impurities, and the bard is condensed by introducing into it the waste starch industry - a precipitate of gluten water in a ratio of 1-2: 1 followed by aging for 1-2 days, and the homogenization is carried out at 20- 30 ° C, and drying at 90-1 ° C. The resulting feed contains 50.5-55.9% crude protein, 9.3-10.2% ash. The thickening process before drying is accelerated by a factor of 2-3, and the heat consumption during drying is reduced. 3 tab. (L

Description

FIELD: feed production.

The aim of the invention is to improve the quality of feed and reduce energy consumption.

L p i me R 1, Pressed yeast sediments (34 tons) are mixed with water in a ratio of 1: 3, crushed and dispersed to a uniform consistency and subjected to distillation to obtain raw alcohol and bards. Raw alcohol is sent for rectification. Barda is defended at 70-90 ° C, the tartaric acid solution is separated, and the precipitate, the solid phase, is washed twice with hot water from tartaric acid compounds. From the tartaric acid solution, tartaric lime is obtained.

The suspension of tartar after removal of tartaric acid compounds is subjected to pre-cleaning before thickening. First, a large mechanical fraction is removed — residues from the skin of grapes, seeds, ridges of crests, as well as other extraneous mechanical impurities that fall together with the grapes during processing. The separation of the coarse fraction is carried out through a drum net drum with a cell diameter of 1.2 mm. The bard suspension is then passed through a system of hydrocyclones, where sand, bentonite, earth, and other inorganic impurities, separated into wine yeast sediments during the processing of the grapes, clarifying the wort, and obtaining wine materials, are separated in the centrifugal field. After cleaning

ABOUT

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the finely dispersed colloidal fraction is separated from the coarse mechanical fraction by filtration through an Ns 35 nylon cloth on arc screens.

The resulting average protein fraction of yeast bards in an amount of 70 m3 (pH 3.9} with a content of 10.3% solids is used to obtain food. Purified ain yeast bard is concentrated before drying by mixing 2: 1 with a precipitate of gluten water with a content of 4 , 2% of dry substances in the amount of 35 m3. The mixture is vigorously stirred until a homogeneous mass (pH 5.1) and settled for 2 days. After settling and thickening, the precipitate is removed in the amount of 40 m with a content of 19.5% of dry substances. homogenized at 20 ° C by processing in superc The vitrification field of the hydraulic emitter. The homogenized mixture is fed to the drying. The process is carried out on a dryer of the SRTs-3200 type with an exhaust gas temperature of 110 ° C and a vacuum of 65 mm Hg in the drying chamber. protein 51.2%, ash 9.7%, humidity 10.8%.

EXAMPLE 2: Preparation of wine yeast bards and pre-purification before condensation is carried out as in Example 1.

The average protein fraction of wine yeast bards in an amount of 36 m with a content of 8.8% solids is condensed before drying by mixing in a 1.5: 1 ratio with a precipitate of gluten water (24 m3, solids content of 5.0%, pH 6, eight). The resulting suspension of the mass (pH 5.4} is settled for 36 hours (1.5 days). Then the liquid is decanted, and the protein precipitate in the amount of 29 m3 with a content of 19.7% of dry substances is homogenized at 30 ° С in the supercavitation field Lodtel at a frequency of 850 Hz. The homogenized mass is dried on a spray dryer of the SRTs-3200 type. The wine yeast bards are dried at 100 ° C off-gas and a vacuum unit under vacuum of 65 mm Hg is dried. content of 50.5% crude protein, 9.3% ash and 8.9% moisture.

Example Wine yeast bard (45 m3, 9.5% solids, pH 4.2) is prepared, as in Example 1, is mixed in a 1: 1 ratio with a precipitate of gluten water (45

m, the solids content of 5.4%, pH 6.5). After stirring until smooth, settle the mixture for a day. After settling, the liquid is decanted, and the protein

The precipitate (dry matter content 22.2%, pH 5.4) in an amount of 19.2 m3 is subjected to homogenization at 20 ° С in the super-cavitation field of a hydraulic radiator. The homogenized mass is dried on

Spray dryer SRC-3200 with a temperature of exhaust gases of 90 ° C and a vacuum of 110 mm Hg. The resulting feed contains 55.9% crude protein, 10.2% ash and a moisture content of 11.4%.

The results of the experiments are summarized in table. 1 2.3.

The proposed method of obtaining protein feed from waste from the processing of grapes - yeast sediments allows

speed up the process of thickening the bards solids before drying by a factor of 2-3, improve the quality of the feed by reducing the amount of sol, reduce heat losses during drying, eliminate the use of non-protein supplements

for coagulation and thickening of the protein fraction of wine yeast bards.

The use of sludge gluten water as a coagulant and precipitator of the protein fraction of wine yeast stillage

allows you to more efficiently use waste products, reduce environmental pollution and save scarce precipitator - bentonite, used in other parts of the national economy. Bentonite as a precipitant of yeast yeast bards slows down the drying process due to the difficulty of removing moisture, complicates the process of homogenizing the mixture before drying. In addition, having abrasive properties, bentonite accelerates the wear of the spray gun of the dryer.

Claims (1)

The invention The method of obtaining feed from the wastes of the wine industry - wine yeast stillage, including thickening bards, homogenizing and drying to a moisture content of 8-12%. distinguished by the fact that, in order to improve the quality of food and reduce energy consumption, before thickening bard purify from mechanical impurities, thicken the bard by introducing into it the waste starch industry - a precipitate of gluten water in the ratio (1-2): 1 followed by aging for 1-2 days, moreover, the homogenization is carried out at 20-30 ° C, and drying at 90-110 ° C. Table 1 The concentration of wine yeast bards by adding sediment gluten bards The process of drying condensed yeast bard at different temperatures table 2 Homogenize mixture before drying. By a known method 70-80 40 - 50 kg 2.0 30-40 Table 3 According to the proposed method 20-30 0.7 5-10