SU885254A1 - Method of continuous wort fermentation in fermentizer battery in alcohol production - Google Patents

Description

reproduction of cells in head fermenters) reduces the yield of alcohol from a unit of processed raw materials (from a ton of conditional starch).

This method does not allow fermentation of wort with a concentration of more than 16-17% of dry substances, since the yeast of the tail fermenters are physiologically weak due to the constant change in their conditions during the flow through the wort through all the Fermenters, as well as due to the increased inhibition of yeast fermentation activity tail fermenters with a comparatively high alcohol content and residual fermentation of sugar at the fermentation temperature used.

The purpose of the invention is to increase the alcohol yield and intensify the process.

This goal is achieved by the fact that in the method of continuous fermentation in the battery of fermenters in the production of alcohol, which involves feeding the wort to the head fermenter of the battery, fermenting it with overflow in the presence of yeast and after saccharification, the fermentation and after saccharification of the wort are carried out separately in two successively repeated stages, maintaining the wort congestion in the head fermenter on y, suppressing yeast reproduction ;; and equal to 6.0-7.0%, and the sugaring is carried out by holding the fermented wort for 1-2 hours, while before and after the saccharification, the fermented wort is respectively heated to 30 ° C and cooled to the fermentation temperature equal to 15-20 ° C, and the yeast is preliminarily immobilized on the carrier before fermentation.

The essence of the proposed method is illustrated by the flowchart shown in the drawing.

The original wort of increased concentration is continuously fed to the head fermenter 1 of the fermenter battery, in which the yeast in the amount of 160-180 mln cells / ml are immobilized on the beech chips. The concentration of the wort in the head fermenter is maintained at a level that suppresses yeast multiplication and is equal to 6.0-7.0%. After leaving the head fermenter 1, the fermented wort is heated in a heat exchanger 2 to 50-60 ° C, optimally for the action of enzymes, sugared in pre-saccharifying vessels 3 by incubation for 1-2 hours, after which the fermented mash is cooled in a heat exchanger 5 to fermentation temperatures of 15-20 ° C. The fermentation and after-saccharification of the wort are carried out in two successively repeated steps with flow through - all the fermenters 1 and

vessels - sugars 3 fermenter batteries. The mature mash from the last fermenter 1 is sent to distillation, and the released carbon dioxide and alcohol vapors are sent to the alcohol trap (not shown).

Example. According to the proposed method, the mash was fermented from starch (grain) raw materials.

The initial wort of increased concentration of 20.2% CB is continuously fed at a dilution rate of 0.15 h to the fermentation tank 1 of the fermentation battery, fermented at flow through the battery from 5 fermenters 1 filled with nozzle 2 in the form of beech chips with pre-immobilized yeast in an amount ISOISO mln cells / ml and sugary in the vessels 3 by aging in each pre-sugar for 1.5 hours. The wort is heated after exiting the fermenters 1 to the pre-saccharification temperature is carried out in heat exchangers 4, and the cooling after the pre-sugar to the fermentation temperature of 15-20 ° C in heat exchanger 5. When the data in the mash fermentation parameters of the fermenter is maintained cerebral alcohol concentration of 6,3-6,9 it is necessary to suppress the process of propagation of yeast. A maturing beer leaving the tail fermenter 1 is analyzed and sent for distillation. The carbon dioxide and alcohol vapors released from the wort in the fermenters and pre-sugar are collected in line I and sent to the alcohol trap.

The control is a continuous fermentation process, carried out by a known method, with a wort concentration of 16% CB, in a battery of 10 fermenters, with a dilution rate of 0.15 and at 30 ° C.

As shown by the test, the fermentation time of the proposed method is 36 hours versus 60 hours of control prop; the concentration of alcohol in a mature mash, taking into account the alcohol selected on the alcohol tray, is 10.37% by volume versus 8.20% by control, the alcohol yield per unit fermented sugar (% of theoretical yield) is 9-6.3% versus 95.4% of the control, the acidity of the mature mash is 0, 34-0,41 ° D, which indicates the absence of wort infection, although no additional preventive measures no infection was applied.

The given example shows that the proposed fermentation method surpasses the known method in all basic technological characteristics.

The use of the proposed fermentation method in alcohol production provides, compared to the known method, an increase in the productivity of the npHNiepHO fermentation process by 60-65%, including 40% due to the reduction in fermentation time and 20% due to fermentation of the wort with the above concentration; an increase in alcohol output by 0.8–1.7% exclusion of alcohol losses associated with infection and the cost of work to prevent infection; reducing the cost of cultivation of seed yeast; reduction of the required number of process tanks and production facilities; reduction of labor intensity due to the exclusion of systematic washing and sterilization of equipment, increase in labor productivity, creation of conditions for mechanization and automation of processes.

Approximately, the economic effect from the implementation of the proposed method will be 60 thousand rubles for an average distillery. per year, and the industry - 20 million rubles. in year

Claims (3)

1. USSR author's certificate number 48073, cl. C 12 C 11/14, 1936. 2. Austria patent number 289009, 5 cl, 6 to 22, 1971. 3. Klimovsky D.N., Stabnikov V.N. Alcohol technology. M., Food Industry, I960, pp. 282-288 (prbtotip).