Fundamentals of food technology study manual

Figure 19 
Alcohol to starch is obtained from grain potato raw materials and sugar beet 
molasses. Small amounts are also obtained from wood hydrolyzate and sulfite 
compounds for technical purposes. Cereal raw materials are obtained from wheat, 
rye, barley, oats, millet, corn and other similar grain crops. Alcohol can be 
obtained continuously and continuously from these raw materials. Most businesses 
operate on a continuous improvement scheme. The procedure for obtaining long-
term alcohol consists of the following stages. Preparation (cooking) of raw 
materials, preparation of raw materials for sugaring (osahirivayuhie) material, 

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sugaring and cooking of materials containing starch, cultivation of yeasts 
(kultivirovanie), extraction of alcohol from fermentation broth, 
Potatoes and grain products, which are the raw materials of alcohol 
production enterprises, are brought by rail or cars and stored in elevator 
warehouses. 
Initially, grain raw materials are cleaned in magnetic and air separators. It is 
ground in various grinding machines. 15-20% of water is poured into 280-300% of 
potatoes to ground grain. The mixture of grain and water is called "Zernovoy 
zames" - "Grain mixture" and the mixture of potatoes and water is called 
"Kartofelnaya kasha" (Potato mixture). Raw materials are heated to 45-90 oC 
before cooking. Alpha-amylase enzyme is added to the grain mixture. Cooking 
grain and potatoes in special equipment, depending on the level of grinding, 
depending on the duration of heating, a semi-finished product (rezvrennaya mass) 
is obtained at a temperature of 100-176. It is cooled to a temperature of 57-58 
degrees, and in order to break down the starch into fermentable sugars with an 
amyloliptic enzyme, "nieia" milk or a solution of an enzyme preparation is added. 
As a result of juicing the ripe mass - osaharivanie - raw material ready for making 
"muslo" is obtained. The main part of raw materials ready for baking is sent to 
"batteries" for baking after cooling to 24-26 temperature. And the uncooled part is 
pumped out to "drojjankas" for preparation of crop yeast and production yeast at 
sugaring temperature. 
Dry matter for yeast growth PH=3.84; A wort equal to 17-18% is called 
"drojjevoe suslo" - "yeast wort". Yeast wort with dry matter reduced by 2/3 as a 
result of fermentation is called "production yeast". The main tempering and final 
tempering lasts 56-72 hours at a temperature of 27-30. In the production of 
alcohol, the mixture fermented together with wort yeast is called wort. The 
matured mixture is called "ripened brajka" (zrelaya brajka). Further extraction of 
the rectified ethyl alcohol of the mature bran is called "bragorrectification", and the 
first type of alcohol-rectification is extracted in special bragorrectification 
equipment. The aldehyde-ether part consists of light volatile compounds, cypress 
oil (containing high alcohols isoamyl, isobutyl, amyl, 
The strength of the hardened mixture (brajka) is 8-9.5 parts of ethyl alcohol. 
is equal to %. 
The appearance set is a conditional number, a number that characterizes the 
amount of soluble solids in the bran filtrate, which is equal to the reading of the 
saccharometer. 
The actual total saccharometer dry matter reading is always less than the 
apparent total total dry matter in the bran, which has been resized after removing 
the filtered alcohol. 
40-50% alcohol sires raw material alcohol is obtained from brajka. 
"Golovnaya primes Head mixture" is obtained by means of rectification from 
alcohol of raw materials. Its size is 3-5% of the total volume. Then a part (fraction) 
of alcohol 6-12 is taken, which is contaminated with the main mixture. Then, if it 
meets the standard, rectified alcohol of the first grade is obtained (65-80%). Type 
II alcohol is obtained from the third part. There is also a method of extracting ethyl 

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alcohol directly from the ripe bran. The strength of absolute alcohol = 99.8%, the 
amount of aldehydes = 5 mg/dm3, organic acids = 10 mg/dm3. Ethyl alcohol 
S2N5ON is a saturated monohydric alcohol. Chemically pure ethyl alcohol with a 
molecular weight of 46.07, a colorless, volatile consistency with a characteristic 
smell and taste - neutral, technical ethyl alcohol has a weak acid environment. 
Mixes well with water. Boiling temperature at normal pressure is 7-8 oC, freezing 
temperature is -117 oC. Relative density nD20=0.79067. Alcohol vapors are toxic 
for the body, alcohol content of 1 mg/l is allowed, it is a harmless amount for the 
body, 16 mg/dm3 is harmful. 
Alcohol is a hydrophobic substance (the ability to absorb water vapor is called 
hydroscopicity): it is toxic and causes cell damage. When alcohol and water mix, 
the mixture expands adiabatically and heat is released. If 50 l of ethyl alcohol is 
mixed with 53.65 liters of water, the total volume of the mixture is equal to 100 
liters, the reduction of the mixture corresponds to 3.65 liters.