SU863630A1 - Method of producing ethanol, calcium tartrate and food proteins from waste of wine-making industry yeast precipitates - Google Patents

Description

(54) METHOD FOR PRODUCING ETHYL ALCOHOL, WINE-ASSOCIATED LIME AND FOOD PROTEINS FROM WASTE OF WINE-PRODUCED DRINKING - YEAST SEDIMENTS

one

The invention relates to the wine industry, in particular to the processing of waste wine industry.

A known method for the production of ethyl alcohol, tartaric lime and sawn proteins from the wastes of the wine industry — yeast sediments — involves distilling them to obtain ethyl alcohol and bards, treating the latter with a reagent, mixing and filtering the solution to obtain a filtrate and solid phase, separating tartaric lime from the latter, treatment of the filtrate, settling of the treated filtrate / filtering it and drying the filtered precipitate - food proteins pL.

The disadvantage of this method is that it does not. provides the possibility of increasing the yield and quality of food proteins. .

The purpose of the invention is to increase the yield and quality of food proteins.

This goal is achieved by the fact that, according to the method of obtaining ethyl alcohol, tartaric lime and food proteins from the waste of the wine industry, yeast

sedimentation, providing for their distillation to obtain ethyl alcohol and bards, treating with the last reagent, stirring and filtering the solution to obtain filtrate and solid phase, injecting tartrate lime from the latter, treating the filtrate, settling the treated filtrate, filtering it and drying the filtered sludge of food EDF, the filtrate is treated by evaporating it to 1/3 of the volume at 55-60 ° C, an alcohol in the ratio of 1: 3, stirring the mixture, settling and filtering the precipitate separated by filtration a, diluting it with water at a ratio of 1: 5 and subsequent stirring of the solution, wherein as the reagent used caustic soda 0.40, 6% by weight of vinasse.

In addition, the distillation of the bottom sediment is carried out at 55-60 ° C, a. mixing bards with caustic soda

25 and the filtration of the solution is carried out at 40-50 C.

The proposed method is carried out as follows.

Waste winemaking industry - liquid yeast sediments by

Claims (2)

The claims are placed in a measuring device, from where they are sent for distillation in a distillation apparatus, where they are distilled at 55-60 ° C. The resulting crude alcohol is sent for distillation to obtain ethyl alcohol. The distillery distemper formed as a result of yeast precipitation is transferred to the reactor in a hot state, treated with a reagent — sodium hydroxide 0.40.6% by weight of distillery distillate, and stirred at 40-50 ° C. After that, the solution is filtered while hot at 40-50 ° C. The resulting solid phase is directed to the isolation of lime tartaric acid, and the filtrate is evaporated at 55-60 ° С to 1/3 of the volume, after which the alcohol is added in the ratio thoroughly mixed. The precipitate is dissolved and the proteins are obtained which are diluted with water in the ratio 1: 5, mixed and defend. precipitated protein substances - food proteins are filtered off and dried. Example. Liquid wine yeast precipitates are placed in a measuring device, from where they are gradually fed into a thin-film. distillation apparatus of the brand rp 600-4 N = Mn ^g -4 0 600, which is equipped with a vacuum system and refrigeration units, and distilled at 57 C. The crude spirit obtained with a strength of 48 vol.% is sent for rectification to obtain ethyl alcohol. The distillery distillery distillate formed in a hot state is transferred to a stainless steel reactor, which is equipped with a steam jacket and a stirrer, and treated with sodium hydroxide reagent, introduced in an amount of 0.5% by weight of distillery distillate, and stirred at 45 ° С for 2 h After that, the solution is filtered while hot on a PKTI filter. The resulting solid phase is directed to the production of lime tartaric acid by dissolving the tartaric acid compounds contained in the precipitates with mineral acids according to the known technology, and the filtrate is evaporated at 57 ° C to 1/3 of the volume, in a ratio of 1: 3, stirred and left to stand for 8 h. they are removed and obtained, after which the alcohol is introduced into the mixture carefully. Precipitate is the filter proteins. A method of producing ethyl alcohol, lime tartaric acid and food proteins from the waste of the wine industry - yeast precipitation, which involves distillation to obtain ethyl alcohol and distillery distillate, processing the latter with a reagent, mixing and filtering solution ¹ to obtain a filtrate and solid phase, isolating tartaric lime from the latter, processing the filtrate, settling the treated 'filtrate, filtering it and drying the filtered precipitate - food proteins, characterized in that, in order to increase the yield and quality of food proteins, the filtrate is treated by evaporating it to 1/3 of the volume at 55-60 ° C, introducing alcohol in a ratio of 1: 3, mixing the mixture, settling and separating the precipitate by filtration, diluting it with water in a ratio of 1: 5 and subsequent mixing the solution, and sodium hydroxide 0.4-0.6% by weight of the stillage is used as a reagent. 2. The method according to claim 1, characterized in that the distillation of the yeast precipitate is carried out at 5560 ° C, and the mixing of the stillage with sodium hydroxide and filtering the solution is carried out at 40-50 ° C. 1.