METHOD OF ETHANOL PRODUCTION Russian patent published in 2009 - IPC C12P7/06 

FIELD: chemistry, alcohol industry.

SUBSTANCE: invention refers to food industry, namely to ethanol production. Method implies batching of ground starch-containing raw materials, water at temperature 50-55°C in ratio 1:3 and enzyme complex including source α-amylase Lycquamil 1200C in amount 0.5 units "АС"/g of starch, protease source GC - 106 in amount 0.2 units "ПС"/g of starch and complex preparation of xylanase and β-glucanase "Брюзайма" BGX in amount 0.012 units β-"ГкС"/g starch. Then prepared batch is exposed to four-staged thermal enzymatic processing: it is cured at temperature 50-55°C within 20 minutes, then heated up to temperature 60-65°C and cured at this temperature within 40 minutes, further heated up to temperature 70-75°C and cured within 60 minutes. Then is it heated up to temperature 95-100°C and cured within 30 mines. Thereafter produced mass is cooled to temperature 57-58°C with glucoamilase saccharification within 30-35 minutes. Produced wort is cooled and fermented.

EFFECT: high yield ethanol due to application of fibres and non-starchy polysaccharides, for lower batching viscosity, α-amilase enzyme consumption, and power inputs, and for intensified fermentation process.

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