SU724567A1 - Method of alcohol production from starch raw material - Google Patents

Description

The invention relates to the alcohol industry and, in particular, to the production of alcohol from starchy syrBYAG

A known method for the production of alcohol, from starchy raw materials, providing for its boiling, primary vacuum cooling, the introduction of the saccharifying agent, secondary vacuum cooling and fermentation 1.

The closest technical solution of the known methods is the method of producing alcohol from starchy raw materials, which involves boiling it up, introducing into the mass of the saccharifying agent, primary vacuum cooling, saccharification, secondary vacuum cooling and fermentation 2 ...

However, in a known method, saccharification processes proceed slowly and residues are sufficiently efficient, therefore the duration of fermentation is dragged down to. 70 hours

The purpose of the invention. - acceleration of saccharification and fermentation processes by increasing the rate of intermolecular interactions of the enzyme-substrate complex.

This goal is achieved by the fact that in the proposed method, the saccharified cooled mass is subjected to vibratory turbulization under vacuum in two stages, the voyage of which is carried out after the secondary vacuum cooling and the second during fermentation after accumulation in the mash 2.5-3.5 . % alcohol. In this case, the vibratory turbulence at these stages is carried out at a residual pressure of 9806.65-1961.33 Pa, a vibration amplitude of 1.5-5.0 mm, a frequency of 30-60 Hz and an acceleration of 1.0-25 g.

The method is illustrated by the scheme shown in the drawing.

From boil out 1 boiled over. the mass through the steam separator 2 is sent to the vacuum cooling and ocaxapHBafliife to the vacuum separator 3, where they simultaneously recycle the sugar from the pipeline 4. The saccharifying agent necessary for saccharification is introduced into the boiled mass flow. After mixing the boiled mass with the saccharification agent, a second stage of vacuum cooling is carried out, these streams are variable through a second stage vacuum evaporator 5-7. with a three-stage lowering of temperature, respectively, from 58--60 to, from 42 to 29 ° C and from 29 to 20-25 ° C. At the exit of the wort from the vacuum evaporator 7, the mass under the residual pressure of 9806.65-1961.33 Pa, created pumps, through the condenser 8, are subjected to instantaneous vibro-turbulization from the vibration actuator 9 with a frequency of 30-60 Ttf, ampli-C -Sf-l (-rt-ir -f-

724567

With a heap of 1.5-§ ,, acceleration 1.0-25 g.

When the mass exits from the vacuum Syringe 7, the yeast is set into it, and fermentation is sent to the battery.

10-17. :one .:

Subsequent to fermentation in the mash 2.5-5 vol. % alcohol (the fermentation medium leaving the fermenter 11, before entering the fermenter / 2, is again subjected to an instantaneous vibratory turbine under vacuum, with the same modes and parameters from the vibrodrive / 5. The vacuum is created in a vacuum separator 19. Coeff; fermenters 10-14 is 1, and tailings 15-17 0.85. Fermentation gases are diverted through pipelines 20 and 2 / into the alcohol trap. Pump 22 is used to recirculate the recovery medium in a volume of from 50 to 100% of the inflow of any fermenter batteries

B jwroBHoft X (, - ..: ..... I.iiiii.ii. Excretion into the boiled mass and the cooled wort of the wasp, harnawag; and their surplus of CI is carried out through pipelines 25.

PR | | and MER. Understand the vacuum of the vacuum pressure of 9806.65 Pa, which corresponds to the boiling point of 58 ° C mass. and in the second 2-3 units. on Gg1 rahmala. After cessation with the saccharifying enzyme, the second stage of vacuum cooling is carried out with a three-step decrease in temperature from 60 to 42.9 ° C, from 42.9 to 29, G C and from 29.1 to 20 ° C. On each step bs5 P11bStvl 1ot tvdder Mku S ho 2 minutes When the cooled suction mass exits from the vacuum evaporator, it is subjected to vibratory turbulization (AI under the following modes: frequency 30 G ({, vibration amplitude 1.5 mm, acceleration 1.0 g / ocrajOMom pressure 1961.33 Pa.

With the inclusion of a vacuum-vibratory turbulence the wort flow of 10 m1 h is saccharified; in 14 hours. Into the cooled saccharified n / a mass, set the yeast and send it to the harvesting 11 -. “- iM-vye in a1gr-1n1zl ation. The main fermentation is carried out for 12 hours and with an accumulation of 2.5 vol. % the fermentation medium is again subjected to vibrating turbine again with the following modes: max frequency: 30 Hz, oscillations Γ, 5 mm, acceleration 1.0 g, residual pressure 1961.33 Pa. : Brotation ends in 40 hours instead of the actual 72 hours. With vibro-turbulization 10, products are removed during the fermentation process. Metabolism - carbon dioxide, alcohol vapor and accompanying fermentation gases. The yield of alcohol increases by 0.8 dal from 1 ton of raw starch.

15 The proposed method allows to speed up the process of saccharification and fermentation, in addition, it allows to increase the yield

alcohol and purification of volatile impurities. :,

Claims (2)

Invention Formula The method of production, alcohol from starchy raw materials, providing for the development of erorWeHeTiWe B a lot of sugar, an agent, primary vacuum cooling, 0x5xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxfx Of these, they are carried out after the secondary vacuum is cooled, and the second. in the process of blasting after accumulation in the mash 2.5-3.5 vol. % of alcohol, while vibrating turbines are: On: these stages are carried out: with a residual pressure of 9806.65-1961.33 Yaa. amplitude fluctuations 1.5-5.0 mm, frequency 30-60 Gg {and acceleration 1.0-125 g. Sources of information taken in the attention of the third examination:: ...,.: .. 1 Copyright testimony of the USSR K9 580213, cl. C 12 C 7/04, 1976. 2., Copyright. USSR Certificate No 535344, cl. C 12 C 7/04, 1974 (prototype). l.uuir .-. . to i w; to / j A-. htl 7I 31 7; g