RU2608503C1 - Method for production of distillate of inulin-containing raw material - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: method involves mixing raw material with water, acidification of wort, addition of enzyme preparations with saccharifying action and fermentation activation agent Vitamon combi, wort fermentation using dry distiller's yeast and single distillation to obtain a distillate of inulin-containing raw material. Raw material used is dried girasol.

EFFECT: invention increases output of distillate, improves its organoleptic properties and reduces duration of fermentation process.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the wine industry, and in particular to a method for producing distillates for alcoholic beverages from inulin-containing raw materials.

A known method of producing ethyl alcohol from Jerusalem artichoke, involving the grinding of tubers, mixing the crushed mass with water in a ratio of 2: 1, heat treatment of the mixture at a temperature of 93-95 ° C for 35-40 minutes, subsequent cooling to a temperature of 55 ± 2 ° C in which hydrolysis is carried out for 35-40 minutes using the enzyme preparation Fructozyme L in an amount of 1-2 units. IN / g of conditional inulin, cooling the resulting saccharified wort to a temperature of 23-24 ° C and fermentation by introducing into the saccharified wort production yeast prepared in stages, while the production yeast using Kluyveromyces marxianus γ-303 yeast in an amount of 10-12% to wort mass [Method for producing alcohol from Jerusalem artichoke. RF patent 2359035 C2, publ. 06/20/2009].

However, this method has several disadvantages: a multi-stage process, high energy consumption, the use of yeast in the form of specially prepared industrial yeast, which requires the presence of a special microbiological department at the enterprise.

A known method of producing ethanol from Jerusalem artichoke by combining the stages of obtaining saccharified wort and its fermentation, which includes the following stages: preparation of raw materials, which use Jerusalem artichoke tubers, extracting juice from crushed raw materials, drying the remaining solid residue, mixing the juice with a dry dried residue, adding to Kluyveromyces production activated yeast must, prepared in stages, fermentation and rectification of fermented wort to produce ethanol [Method for the production of ethanol and Jerusalem artichoke. Patent CN 101265485 A, September 17, 2008].

The disadvantages of the method include the multi-stage process, which involves the separation of the source of crushed raw materials into liquid and solid fractions and the associated loss of fermentable carbohydrates, as well as the use of yeast in the form of specially prepared industrial activated yeast, which requires a special microbiological department at the enterprise.

, Werner Albrecht, Manfred

, Klaus Hagmann, Daniel P ulver, Ger Scholten. Tec hnologie der Ob stbrennerei. 2010, Eugen Ulmer K G, 326 s.]The closest analogue of the invention is a method for the production of distillate from Jerusalem artichoke, using Jerusalem artichoke tubers obtained immediately after harvest (due to the peculiarities of the cover tissue of Jerusalem artichoke tubers, this type of raw material is not subject to long-term storage), which is subjected to intensive washing, in the first stage, in water add detergents, washed tubers are crushed, to obtain pulps of the required consistency, enzyme preparations containing pectinase and warm water are added, then yeast is added to the pulp 30-40 g / 100 kg of raw materials, ammonium phosphate in an amount of 30 g / 100 kg of raw materials and antifoam - 5 ml / 100 kg of raw materials. The resulting wort is fermented for 4-8 days at a temperature of 24 ° C, in the process of fermentation under the influence of its own enzymes, the inulin turns into fructose, the fermented wort is then used to obtain the distillate [Peter

, Werner Albrecht, Manfred

, Klaus Hagmann, Daniel P ulver, Ger Scholten. Tec hnologie der Ob stbrennerei. 2010, Eugen Ulmer KG, 326 s.]

The disadvantages of this method are the duration of the fermentation process, the reduced yield of distillate and its low organoleptic characteristics, in addition, the use of fresh Jerusalem artichoke tubers is associated with the seasonality of processing of this type of raw material.

The technical result of the invention is to reduce the duration of the fermentation process, increase the yield of distillate from a unit of raw material and improve its organoleptic characteristics.

The technical result is achieved in that a method for the production of distillate from an inulin-containing raw material involves mixing the raw material with water at a hydraulic unit of 1: 4-1: 4,5, acidifying the wort with a solution of H ₂ SO ₄ to a pH of 4.5-5.0, adding exoinulinase in an amount 3.5-4.0 units IN / g of inulin of raw materials and fermentation activator Vitamon combi in the amount of 0.025-0.030% by weight of the wort, fermentation of the wort using dry alcohol yeast, introduced into the wort in the amount of 100-120 mg / 100 cm ^{3 of} wort, a single distillation to obtain a distillate from inulin-containing raw materials, while dried Jerusalem artichoke is used as raw material.

Dried Jerusalem artichoke is understood to mean a product obtained by grinding mildly dried slices of fresh Jerusalem artichoke tubers that have passed the preliminary washing stage [Ostrikov AN, Zuev I.A. A comprehensive assessment of the quality of Jerusalem artichoke, dried by a steam-air mixture of atmospheric pressure. // Storage and processing of agricultural raw materials. - 2005. - No. 8. - S. 44-45]. The term "mass fraction of fructose-containing carbohydrates" means the total content of all fractions of fructosans (ФI - reducing free sugars; ФII - oligosaccharides and low molecular weight fractions of inulin; FIII - high molecular weight fractions of inulin [Krikunova LN, Aleksandrova MM Energy-saving and resource-saving ethanol technology from Jerusalem artichoke I. Comparative characteristics of the methods of preparing raw materials for fermentation. // Storage and processing of agricultural raw materials. - 2000. - No. 6. - P. 64-67.] As a fermentation activator use the drug Vitamon com and combining two-ammonium phosphate and thiamine [Oganesyants LA, Panasyuk AL, Kuzmina EI, Peschanskaya VA, Borisova AL Improving the technology of processing pears for the production of distillates / Wine-making and viticulture. - 2013. - No. 2. - S. 10-13].

The claimed method in comparison with the closest analogue allows to reduce the duration of the fermentation process from 4-8 days to 3 days. In the production of distillate from fresh Jerusalem artichoke tubers (according to the closest analogue), the process of enzymatic hydrolysis of fructose-containing carbohydrates included in fractions FII and FIII is carried out under the influence of its own enzyme preparations of raw materials at a temperature of 24 ° C, although this temperature is not optimal for Jerusalem artichoke inulinases. At a natural pH of the medium (around pH 6.0), the activity of Jerusalem artichoke inulinases is less than 20% of the optimal value corresponding to a temperature of 50 ° C. The process of enzymatic hydrolysis of fructose-containing polymers of raw materials, in addition, depends on their solubility, in accordance with the scheme for analysis of fractions of these components adopted in the work, fraction III (high molecular weight fractions of inulin) requires elevated heating temperatures to convert to a soluble state. The use of dried Jerusalem artichoke as a raw material, characterized by an increased mass fraction of fractions FI and FII with a residual content of fractions FIII, makes it easier to carry out enzymatic hydrolysis of fructose-containing polymers. In addition, in the preparation of saccharified wort, an additional microbial exoinulinase is used that has an optimal pH effect in the slightly acidic zone. All these facts lead to an acceleration of the process of enzymatic hydrolysis of the carbohydrate components of dried Jerusalem artichoke and, as a result, an increase in the rate of their fermentation with yeast.

In addition, at the stage of fermentation of the wort, the rate of application of dry alcoholic yeast introduced in an amount of 100-120 mg / 100 cm ³ instead of 30-40 g / 100 kg of raw material is increased compared with the closest analogue, which also intensifies the fermentation process.

The increase in the yield of distillate when it is obtained from dried Jerusalem artichoke against the processing of fresh Jerusalem artichoke tubers according to the closest analogue is associated, firstly, with a reduction in the loss of fermentable carbohydrates that go into wash water at the stage of intensive washing of raw materials, or their repeated treatment with the addition of detergent at the first stage facilities. The cover tissues of Jerusalem artichoke tubers are easily subjected to mechanical destruction, due to this, fructose-containing components can be partially washed out of the tubers; secondly, with prolonged fermentation of the wort at a natural pH of the medium, which is characterized by the development of extraneous microflora, the metabolism of which also consumes additional fermentable carbohydrates; thirdly, with acidification of the medium with the initial pH of 6.0-6.5 with a solution of H ₂ SO ₄ to a pH of 4.5-5.0 and the addition of a fermentation activator Vitamon combi in an amount of 0.025-0.030% by weight of the wort, which leads to a decrease in the content of acetaldehyde and methanol in the fermented wort - components that negatively affect the organoleptic characteristics of the obtained distillate. A decrease in the mass fraction of these components allows one to reduce the volume of the head fraction released during distillation and, as a result, increase the yield of distillate.

In addition, the use of dried Jerusalem artichoke allows the producer to exclude the seasonality of the process, since the guaranteed shelf life of this type of raw material is 18 months. The original fresh Jerusalem artichoke tubers are not subject to long-term storage, the maximum shelf life when using the appropriate methods (on-board storage) and modes (about 2-5 ° C) is no more than 2-3 months.

The claimed method is as follows.

Example 1. As inulin-containing raw materials use dried Jerusalem artichoke (powder) with a mass fraction of inulin, including all fractions of fructose-containing carbohydrates - 72.3% and a mass fraction of moisture - 4.2%. The raw materials are mixed with water, acidified with a solution of 2M H ₂ SO ₄ to pH 4.5 (the total hydromodule taking into account the H ₂ SO ₄ solution is 1: 4.5), an enzyme preparation containing microbial exoinulinase (QL of the recombinant P. canescens A12 strain heterologous exoinulinase gene Inul A.awamori [Volkov P. V. Isolation and properties of recombinant inulinases Aspergillus sp. / Volkov V.P., Sinitsina O.A., Fedorova E.A. et al. // Biochemistry. - 2012. - volume 77. - issue 5. - S. 611-621]) in the amount of 4 units. IN / g of inulin raw materials and activator of fermentation Vitamon combi in the amount of 0.030% by weight of the wort. Next, dry alcoholic Fermiol yeast in the amount of 100-120 mg / 100 cm ^{3 is} introduced into the wort, the fermentation process is carried out, combining it with enzymatic hydrolysis of fructose-containing polymers at a temperature of 28-30 ° C for 3 days. The obtained fermented wort is subjected to a single distillation in a batch apparatus with fractionation into the head, middle (distillate from inulin-containing raw materials) and tail fraction. The yield of distillate is 73.0 decaliters from 1 ton of raw material calculated on absolutely dry matter.

Example 2. The process of obtaining distillate from inulin-containing raw materials is carried out analogously to example 1. The degree of acidification corresponds to pH 5.0, the rate of introduction of microbial exoinulinase Inul A. awamori is 3.5 units. IN / g of inulin raw materials, activator of fermentation Vitamon combi - 0.025% of the mass of the wort, fermentation is carried out for 3 days, for fermentation using dry alcoholic Angel yeast in an amount of 100 mg / 100 cm ³ . The yield of distillate is 71.8 dal from 1 ton of raw material calculated on absolutely dry matter.

Table 1 shows the main parameters of the fermentation of wort and the output of distillates from inulin-containing raw materials obtained in accordance with the operating parameters of the closest analogue (control) and the proposed method (experience). It is shown that the use of dried Jerusalem artichoke as a raw material, acidification of the wort to pH 4.5-5.0 and the use of a fermentation activator reduce the duration of fermentation and increase the yield of distillate by 3.3-4.5 decalitres per ton of raw material.

Table 2 shows data on the comparative characteristics of the composition of the volatile components of distillates, which primarily determine their organoleptic properties. The proposed method allows to reduce the content of acetaldehyde - a component that gives the product harshness and bitterness, that is, worsens its organoleptic properties; reduce the content of methanol - the most toxic component, which in high concentrations also increases the bitterness of the product. At the same time, the content of higher alcohols, which have the greatest influence on the flavor characteristics of the distillate, does not change significantly. Their total content is 2810-3170 mg / dm ³ anhydrous alcohol.

Thus, the proposed method allows to reduce the duration of the fermentation process, increase the yield of distillate from a unit of raw material and improve its organoleptic characteristics.

Claims (1)

A method for the production of distillate from inulin-containing raw materials, comprising mixing the raw material with water at a hydraulic unit of 1: 4-1: 4,5, acidifying the wort with a solution of H ₂ SO ₄ to a pH of 4.5-5.0, introducing exoinulinase in an amount of 3.5-4 , 0 units IN / g of inulin of raw materials and fermentation activator Vitamon combi in the amount of 0.025-0.030% by weight of the wort, fermentation of the wort using dry alcohol yeast, introduced into the wort in the amount of 100-120 mg / 100 cm ^{3 of} wort, a single distillation to obtain a distillate from inulin-containing raw materials, while dried Jerusalem artichoke is used as raw material.