SU1693053A1 - Method of alcohol production from molasses - Google Patents

Abstract

The invention relates to the alcohol industry, in particular to the production of alcohol from molasses. The purpose of the invention is to increase the yield of alcohol. O.b.wt.% By weight of orthophosphoric acid and acid extract — waste from the process of denulynization of yeast, in an amount from 5 to 10% by volume of fermentable medium; pH is adjusted as an additional feed to the wort from beet sugar molasses to 5.0-5.2 making 1 n. hydrochloric acid solution. The yeast fermentation and fermentation of the wort are carried out, the mature mash is subjected to distillation. 1 tab.

Description

The invention relates to the alcohol industry, in particular to the production of alcohol from molasses.

The aim of the invention is to increase the yield of alcohol

The proposed method is carried out as follows.

Wort molasses is used to prepare wort with a concentration of 21-22% CB with addition of 0.06% orthophosphoric acid to the mass of molasses as an additional feed. Then, acidic extract is added to the wort - a waste of denuclearization of yeast in an amount of 5-10% by volume of the fermentation medium, the pH of the molasses wort is adjusted to 5.0-5.2 by adding 1N. hydrochloric acid solution. The wort prepared in this way is transferred to a 300 ml conical flask. In the same flask yeast at the rate of 2.5 g / l 75% humidity. Flasks

Closely closed with sulfuric acid valves and transferred to a thermostat heated to 30 ° C. Fermentation is carried out before the cessation of gas evolution. After the fermentation is complete, the matured mash is distilled. Acid extract with active acidity pH 1.15 contains the following components of the medium,% absolutely dry matter (DIA):

Dry matter5,15

Derivatives of nucleic acids (according to Spirin) 14.3

Protein (according to Lowry, albumin) 18.7

Nitrogen3,0

Carbohydrates16, 1

In addition, the acidic extract contains 2.7 mg% of free amino acids, including mg%: histidine 0.197, arginine 0.059; asparagine; 0.158; threonine 0.017; serine 0.167; glutamine 1,020; glycine; 0.137; alanine

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0.762; valine 0.156; isoleucine 0.027; leucine 0.026, vitamins, including BI 1.2 mg% and Ba 2.0 mg%; PP (nicotinic acid and its amide) 30 mg% ,. Mineral components (ash) 6.8%,

The introduction of an acidic extract into the molasses wort containing a complex of biologically active substances: protein, nucleic acid derivatives, nitrogen, carbohydrates, free amino acids, vitamins, mineral components in an amount of 5-10% by volume of the fermented medium allows to obtain a higher alcohol yield and - sew the acid consumption to create the optimum pH of the wort during fermentation. The addition of the acid extract to less than 5% by volume of the fermentation medium does not provide an increase in the yield of alcohol, it remains at the level of the control. Adding 5-10% acidic extract to the fermentation medium to the volume of the fermentation medium allows an increase in the alcohol yield by 2.56 -4.05% relative to the control. The addition of an acidic extract in excess of 10% by volume of the fermented medium is impractical because the pH of the medium becomes below the optimum value, which is essential for the fermentation process.

The data on the effect of the amount of stimulator on the chemical and technological parameters of fermentation are given in the table.

From the data table shows that the proposed method for the production of ethyl alcohol makes it possible to obtain an increase in the yield of alcohol and, in addition, to reduce the acid consumption for acidification of the wort.

For the process of fermentation of molasses to alcohol, molasses with a pH of 6.55, acidity of 1.0 degrees and the following quality indicators,%, were used in quality: solids 77.0 chromaticity 21; the amount of fermentable carbohydrates 48, 64; good quality 63,17; CaO 1,399; formally titrated nitrogen 0.417; total nitrogen 1.76; phosphorus 0.0524.

Example 1 A 56 g sample of sugar beet molasses was transferred with warm tap water to a fermentation flask. Taking into account the orthophosphoric acid added to the wort (1.35 ml of a 2.5% aqueous solution), the acid extract is a waste of the process of de-nucleinization of yeast (10 ml or 5%) and 1 n. hydrochloric acid (3 ml), the volume of wort for fermentation is 200 ml, and its concentration is 21% DM. 2.5 g of seed yeast with 75% moisture are introduced into the wort. The fermentation flask is transferred to a thermostat where fermentation is carried out at 30 ° C. At the end of the fermentation, the mature mash is subjected to distillation and in the resulting

The distillates determine the concentration of ethyl alcohol, and the content of unfermented carbohydrates is determined in the bard.

Non-fermented carbohydrate content

decreased from 0.325 to 0.275 g / 100 ml, and the alcohol yield increased by 2.56% relative to the control.

Example 2. A 56 g sample of sugar beet molasses was transferred with warm tap water to a fermentation flask. Taking into account the orthophosphoric acid added to the wort (1.35 ml of a 2.5% solution), 15 ml of acid extract (7.5% by volume of the fermented medium) and 1 ml of 1N.

5 of hydrochloric acid solution, the volume of wort for fermentation is 200 ml, and its concentration is 22% CB. And the prepared wort is injected with 2.5 g of seed yeast of 75% moisture. The fermentation flask is transferred to

0 thermostat where fermentation is carried out at 30 ° C. At the end of the fermentation, the mature mash is subjected to distillation, and the ethyl alcohol concentration is determined in the distillate;

5 - the content of unfermented carbohydrates.

The content of non-fermented carbohydrates decreased from 0.325 to 0.270 g / 100 ml. and the alcohol yield increased by 3.10% with respect to the control.

0 EXAMPLE 3. A 56 g portion of sugar beet molasses was transferred with warm tap water to a fermentation flask. Taking into account the orthophosphoric acid added to the wort (1.35 ml of a 2.5% solution) and

5 20 ml of acid extract (10% by volume of the fermentation medium) the volume of wort for fermentation is 200 ml, and its concentration is 22% ST. 2.5 g of seed yeast with 75% moisture are introduced into the wort. Fermenting

The flask is transferred to a thermostat where fermentation is carried out at 30 ° C. At the end of the fermentation, the matured mash is subjected to distillation and the concentration of ethyl alcohol in the distillate obtained is determined.

5 Barda determines the content of unfermented carbohydrates.

The content of non-fermented carbohydrates decreased from 0.325 to 0.250 g / 100 ml, and the alcohol yield increased by 4.05% relative to

0 to control.

Using the method of production of alcohol from molasses will allow in comparison with the known method to increase the efficiency of the process by increasing the yield

5 to 2.56-4.05%.

Claims (1)

Invention Formula Method for the production of alcohol from molasses, involving the preparation of wort from sugar-containing raw materials, acidification and nutrient enrichment. introduction of an acidic reagent, yeast fermentation and fermentation of the wort, and distillation of the mash, characterized in that. that, in order to increase the alcohol yield, acidic extract is used as an acid reagent - a waste of the process of denuclearization of yeast in the amount of 5-10% by volume of molasses wort.