SU582273A1 - Method of fermenting starchy raw material in production of alcohol - Google Patents

Description

one

The invention relates to the field of alcohol industry, more specifically to methods of fermentation of starchy raw materials in the production of alcohol.

Methods are known for fermenting starchy raw materials in the production of alcohol, which consists in the fact that, after adding yeast, the remaining container is not filled simultaneously, but in individual portions or continuously 1.

Of the known methods, the closest to the technical essence and the achieved result is the method consisting in that the first fermenting agent is filled with yeast in an amount of 8% of the volume of the mash and wort concentration of 16-17% of dry substances to the full volume and at the stage of fermentation part of the mash is transferred to the second fermentation tank. Both vats are topped up with wort to full volume. When the tanks are filled, transfer part of the fermenting mass from the first fermentation tank to the third one and refill both tanks to full volume 2.

The known methods of fermentation do not provide normal fermentation of the wort with a high concentration (above 16-17%), since the yeast does not work well on the wort with a high content of dry substances, which leads to unprofitable properties. Fermentation of low-concentrated congestion does not significantly improve plant productivity on the same equipment and results in a relatively large consumption of steam, water and electricity for processing and pumping highly diluted wort, brew and stillage.

The aim of the invention is to intensify the fermentation process.

This goal is achieved by the fact that, according to the proposed method, the tanks are filled with 25-35% of their volume, and the topping up is carried out in two stages with a wort with a dry matter concentration of 20-22%, having completed the canning stage after topping into the fermenting

medium concentration of dry substances 7-8%, with

In the first stage, this is topped up.

 capacity, and the second - to

100%.

The essence of the snoze is as follows.

3-4 fermentation tanks are sequentially filled with wort with a concentration of 20-22% of dry substances for 25-35% of the volume of each container. By the end of filling

Claims (2)

The last container in the first dry matter concentration reaches 7-8%. From this point on, the wort is topped up with the same concentration in the first tank, and then successively in the second and third, also, when the dry substances are concentrated by 7-8%, topping up each of them to 100% of the useful tank. Example. The wort with the end of the dry substances 21% together with yeast in the amount of 8% of the volume of the mash is served in the first fermentor and poured on 30% of its volume. Then the yeast feed and the wort inflow are transferred to the second fermentation apparatus and they are also poured over 30% of the volume. At the end of the bay, the second apparatus proceeds to the supply of yeast and the bay of the third fermentation apparatus to 30% of its volume. During the loading of the second and third apparatuses in the first, the fermentation process proceeds and by the end of the pouring in of the third apparatus the concentration of solids in the fermenting mass of the first apparatus decreases to 8%. From this point on, the first refill is started. The inflow of the wort with a concentration of 21% solids is transferred to the first apparatus, filling it at 65% of the volume. The second topping up to the first apparatus is again carried out when the concentration of solids in the fermenting mass reaches 8%, and it is filled to 100% of the volume of the apparatus. Upon filling the first fermentation apparatus, the influx of the wort is transferred to the second and further to the third fermentation apparatus, filling them also at 100% of the volume. Thus, instead of 8 hours of filling the fermentation apparatus with the existing method according to the proposed method, the process of influx of wort into the fermenting mass is carried out at a slower speed for 24 hours, which ensures the complete fermentation of dry substances. This method can be carried out similarly with the continuous method of fermentation, in which the mass inflow is distributed not by 1–2 head vats, but by 3–4 so that, due to the dilution rate in each vat, the concentration of solids does not increase by more than 8 9% solids. Technical and economic efficiency is achieved by increasing the productivity of the plant by 20-25% on the same equipment with reduced consumption of steam, water and electricity for processing batches, wort and mash of smaller volumes. In addition, the resulting bard will contain more solids, which will make it more efficient to use it for direct feeding to animals or for obtaining fodder yeast. Claims The method of fermentation of starchy raw materials in the production of alcohol by filling fermentation tanks with yeast and wort and pouring wort into them, characterized in that, in order to intensify the process, the filling of tanks is carried out at 25-35% of their volume, and the refilling is carried out in two stages with a wort with a dry matter concentration of 20-22%, having carried out each stage of refilling after reaching a concentration of dry substances in the ford environment of 7-8%, at the same time, at the first stage, refilling is carried out on 50-70% of the capacity, up to 100%. Sources of information taken into account during the examination 1. Klimovsky D. N. and Stabnikov V. N. Alcohol technologists. M., 1955, p. 232. 2. Fuks A. A. Technologists of alcohol production. M., 1951, p. 321.