SU99747A1 - Method for continuous fermentation of sugar beet molasses - Google Patents

Description

The invention is a method of continuous fermentation of beet sugar molasses with the preliminary preparation of the working solution.

The proposed method makes it possible to intensively accumulate yeast in yeast generators. This is achieved by supplying a pre-sterilized batte with a concentration of about 55% solids to the yeast generators, and to regulate the acidity and alcohol content in the yeast generators, water is supplied with the change in the amount of water supplied to the first and subsequent yeast generators.

When performing the method, the mash is blown with carbon dioxide, and the fermenting mass returned to the yeast generators is washed with an acid solution (sulfuric or other) in the stream.

The method is carried out as follows (see diagram).

From the yeast generator I, where the alcohol content reaches 3.5-4%, part of the yeast mass (about 30%) through pipe 2 is continuously withdrawn into pipe 3, where air is introduced through pipe 4 through the spray nozzle, and water in amount through pipe 5 equal to yeast

masses. Nutrient salts (phosphoric and nitrogenous) and acid are necessary for the fermentation process to be introduced into this water through pipe 6. The acidity of the yeast mass in pipe 3 is set to about 1 °. The water in pipe 5 is sterilized by the addition of acid to it, with the result that its acidity is set to about 2 °.

In the event of occurrence in yeast infection, the amount of water entering through pipe 5 is reduced by about 50%, and then the yeast acidity rises to about 2 °. The second part of the water (chlorinated) is continuously introduced through pipe 7 into the yeast mass, which leaves through pipe 8 from separator 9 and enters yeast generator 10. In the pipe, the yeast mass is rinsed in an acid stream and purged with air. In this case, the volume of the pipe is chosen such that the operations of washing with acid and blowing with air would occur within 30 minutes.

As a result of dilution of the yeast in the pipe 8 with water, the alcohol content in the yeast is reduced to 1.75-2%. Upon leaving the yeast generator 10, in which the yeast mass remains for 4 hours,

alcohol concentration again reaches 3.5-4%. This concentration of alcohol is already beginning to delay the multiplication of yeast.

To reduce the alcohol concentration in the pipe 11, through which the yeast mass is continuously transferred from the yeast generator 10 to the yeast generator 12, water (chlorinated) is introduced through pipes 13 in an amount equal to the amount already injected. As a result, the alcohol content in yeast generator 12 is reduced to 2.5-3%. For aeration of the yeast, air is supplied to the pipe // via pipe 4.

In yeast generator 12, the weight is within one hour and during this time the alcohol content in it again increases to 3.5-4%. In order to dilute the alcohol, a pre-sterilized standard solution with a concentration of 55% solids is continuously fed through the pipe 15 through the pipe 15, and air is introduced through the pipe 4. As a result of the introduction of the stock solution, the alcohol strength in the yeast mass again decreases to 2.8-3%. The dry matter concentration in the yeast mass in the yeast generator / is 22 °.

Thus, yeast multiplication in yeast generators 10 and 12 is produced by sugars discharged with mass from the generator / and already treated with alcohol, which also contributes to the sterility of the process.

The acidity of the yeast mass in the yeast generator 12 is set at 0.7 °, and in the yeast generator / at 0.5 °, at which everything else is fermented.

From the generator / yeast mass through the overflow pipe 16 enters the pre-fermentation tank 17, which serves to multiply the yeast in the interval when the alcohol content is 4-5%.

From the tank 17, the mass through the pipe 18 enters the tanks of the main fermentation 19, where the alcohol content is maintained at the level of 8-8.5%.

From tanks 19 through pipes 20, the brewer flows into the baking tanks 21, where residual sugars are fermented and the alcohol content rises to 9.5-10%.

Part of the yeast during fermentation in conditions of large quantities of alcohol quickly settles, therefore, to keep them in suspension, it is used to blow the fermentation fluid with carbonic acid, which passes through the pipe 22, while pumping the mass from the lower part of the dilator to the upper one using the pump 23.

Subject invention

Claims (3)

1. A method of continuous fermentation of sugar beet molasses with preliminary preparation of a root solution, characterized in that, in order to intensively accumulate yeast in yeast generators, they are fed a previously sterilized mother liquor with a concentration of about 55% solids, and to regulate acidity and alcohol content in yeast generators they are supplied with water with a change in the amount of water supplied to the first and subsequent yeast generators. 2. Acceptance of the method according to claim 1, that is, and that with the fact that, in order to prevent the yeast from settling during fermentation, blowing of the mash is used with carbon dioxide. 3. Acceptance of the method according to para. 1 and 2, characterized in that, in order to antisepticate the fermenting mass supplied to the yeast generators, the latter is washed in a stream with an acid solution (sulfuric, etc.).