Producing two liquid fractions, by mixing baked goods including old bread and milk protein-containing biscuits, fragmenting mixture of baked goods, adding process water, performing pasteurizing process of mixture, and homogenizing mixture

摘要

The process comprises mixing baked goods, which include old bread and milk protein-containing biscuits, fragmenting a mixture of baked goods, adding process water, which is preheated to a heat exchanger to the baked goods, passing the process water with the baked goods having a pH of 5-7 to a receptacle, performing a pasteurizing process of a mixture at a temperature of 70-100[deg] C, homogenizing the mixture, adjusting the pH for an environment to less than 8 by adding an acidifying agent or a neutralizing agent to the mixture, and adjusting a temperature of the mixture. The process comprises mixing baked goods, which include old bread and milk protein-containing biscuits, fragmenting a mixture of baked goods, adding process water, which is preheated to a heat exchanger to the baked goods, passing the process water with the baked goods having a pH of 5-7 to a receptacle, performing a pasteurizing process of a mixture at a temperature of 70-100[deg] C, homogenizing the mixture, adjusting the pH for an environment to less than 8 by adding an acidifying agent or a neutralizing agent to the mixture, adjusting a temperature of the mixture, introducing enzyme substance in the mixture for providing sugar, adjusting and controlling environmental conditions such as a temperature to a value of less than 65-45[deg] C, pH value to a value of less than pH 3.5-5 and gas constituents on an exclusion of oxygen for activity of yeast and introducing the yeast into the mixture for alcoholic fermentation, separating the fermented mixture into a first ethanol-containing fraction and a second fraction of slurry, and performing pasteurizing of slurry. The second fraction is provided as a protein-enriched feed or as a nutrient for methane producing microorganisms. The protein has a ratio of a dry matter to strength of 11.5. The mixture of baked goods is fragmented into half-mass of the baked goods. The baked goods include 4% milk protein-containing biscuits. A weight ratio of the baked goods to the process water is less than 2:1. The mixing step is carried out by a stirrer such as a rotary knife and/or a conveyor such as a screw or a pump. The yeast activity is performed at a temperature of 50-60[deg] C and a pH of 3.5-6.5. The method further comprises before the alcoholic fermentation, performing aerobic propagation of the yeast by supplying air into the mixture so that a mixture of leavening is increased.