Molasses in animal nutrition. Beet molasses
2.4.3. beet molasses
Molasses is a runoff obtained by centrifuging the massecuite of the last crystallization in sugar production.
The yield of molasses is approximately 5% by weight of the processed beets.
The composition of molasses varies within the following limits (% by weight): solids content 76-85; sucrose 46-51; total nitrogen 1.5-2; betaine 4-7; reducing substances 0.2-2.5; raffinose 0.6-1.4; lactic acid 4-6; acetic and formic - 0.2-0.5 each; conductometric ash - 6-11. Purity - 56-62%, viscosity - 4-8 Pa * s at 40 ° C); pH 6-8; density - 1445 kg / m 3.
The value of the molasses yield and the sugar content in it is affected by the quality of the processed beet, which depends on the climatic conditions and agricultural technology of its cultivation, harvesting time, storage time, degree of damage and contamination, as well as the technological mode of beet processing.
The diagram shows the main uses of molasses.
In the last decade, molasses has been used in Russia for the following needs (approximate% of the total):
for production:
- enriched dried beet pulp - 0.5
- ethyl alcohol - 12
- yeast - 20
- citric acid - 3
- food acids - 0,3
- solvents - 0.1
- sugar beet sellers (for livestock feed) - 50
- other needs - 14
Besides being fed to livestock, one of the oldest uses of molasses is desugaring. However, the efficiency of molasses desugaring depends on a number of factors: the amount of molasses obtained, the possibility and economic efficiency its use for other purposes, the need for extra sugar and etc.
Desugaring is carried out by a variety of methods - lime (binding lime with molasses sugar and the formation of tricalcium saccharate, which is used instead of milk of lime in juice purification, in which saccharate is decomposed into lime and sugar), ion exchange (with the help of ion exchangers, the bulk of non-sugars are removed, as a result molasses is practically not formed during the processing of beets), chromatographic, etc.
Valuable sucrose derivatives, organic and inorganic substances that do not contain sucrose can be obtained from molasses by chemical or biochemical methods.
The main process of decomposition of sucrose is fermentation, which occurs as a result of the vital activity of microorganisms - yeast, bacteria, mold fungi. This occurs in some cases when exposed to oxygen (aerobic processes), in other cases without it (anaerobic processes).
The following products can be obtained from molasses by fermentation.
During the anaerobic process - ethanol, glycerin, butanol, acetone, butylene glycol, lactic, butyric, propionic and other acids. In the aerobic process - gluconic, citric, fumaric, oxalic and acetic acid and also dioxycetone. According to this type of fermentation, the production of yeast - baking and fodder - is also organized.
2.4.3.1. Alcohol production
The production of ethyl alcohol is the most developed process for processing molasses by fermentation. With the current state of its technology, the fermentation of molasses does not present any difficulties and is carried out by the yeast Saccharomyces cerevisiae at a temperature of 20-25 o C. The sucrose of molasses, with the help of the yeast enzyme - invertase, is converted into invert sugar - a mixture of glucose and fructose, which then by another enzyme present in yeast - zymase, fermented with the formation of ethyl alcohol and carbon dioxide. The reaction proceeds according to the overall equation:
| C 12 H 22 O 11 + H 2 O | = | 4 C 2 H 5 OH + 4 CO 2 |
| sucrose | alcohol |
According to this formula, 53.8 kg of alcohol should be obtained per 100 kg of initial sucrose in molasses. In fact, the yield of alcohol is about 85% of the theoretical, i.e. about 46 kg, or 58 liters per 100 kg of sucrose introduced with molasses. If we assume that molasses contains only 50% sucrose, then about 30 liters of alcohol are obtained from 100 kg of molasses.
After the fermentation of the molasses solution and the distillation of the alcohol, the stillage remains, in which, in addition to yeast, there are all non-sugar molasses and fermentation by-products - glycerin, etc.
Yeast, having passed the distillation apparatus, basically die off, but their chemical composition changes little and separated with a yeast separator, they can be used as a protein feed agent.
2.4.3.2. Production baker's yeast
The production of baker's yeast from molasses is also a well developed and long used process, as is the production of ethyl alcohol. Unlike the latter, in the production of yeast, the process is carried out in such a way that the formation of alcohol is minimized, and all the sugar contained in molasses is used as fully as possible for the construction of yeast cells, i.e. on the growth and reproduction of the yeast itself. The latter are greatly accelerated in the presence of atmospheric oxygen. That's why characteristic feature Yeast production is the vigorous aeration of the fermenting liquid, while alcoholic fermentation is an anaerobic process.
Fermentation of molasses is carried out at a temperature of 26-30 about With a pH value of 4.7-5.0. The obtained yeast is separated on separators with intermediate washing with water. The yeast concentrate from the separators is passed through filters and the so-called pressed yeast is obtained, which is molded on special machines and cut into bars of a certain size.
In this way, from 100 kg of molasses, usually about 100 kg of pressed yeast are obtained with a content of about 25% solids.
The yeast concentrate from the separators or already pressed yeast is dried in dryers, passed, if necessary, through crushers and dry yeast is obtained.
2.4.3.3. Lactic acid production
Lactic acid, which is widely used in various fields food, as well as in the pharmaceutical industry, is easily obtained by fermenting molasses with lactic acid bacteria Lactobacillus Delbrucki. As with alcoholic fermentation, sucrose is first broken down into glucose and fructose, which are then fermented into lactic acid according to the equation:
Fermentation of sugar occurs at a temperature of 50 o C and dilution of molasses to a concentration of about 15% dry matter. In the process of fermentation, chalk - CaCO 3 is gradually added to the solution.
At the end of the fermentation process, which lasts about 6 days, lactic acid is in solution in a bound state - in the form of its calcium salt. Its yield is about 90% of theoretical. The resulting solution is filtered, thickened and, upon cooling, the lactic-calcium salt - calcium lactate - is crystallized from it. The latter is decomposed with sulfuric acid, the resulting insoluble calcium sulfate (gypsum) is filtered off and a lactic acid solution with a concentration of about 15% of solids is obtained. By evaporating this solution in acid-resistant vacuum apparatus, its concentration is increased to 50-75%.
Crude, technical lactic acid is used in the leather industry (for tanning leather), and in the form of salts - in the dyeing industry. For use in Food Industry it is cleaned with activated carbon.
2.4.3.4. Citric acid production
The fermentation of molasses sugar into citric acid is carried out by an aerophilic fungus Aspergillus niger and follows the following overall chemical equation:
The citric acid formed during fermentation, in order to purify it from simultaneously formed other substances, is bound by lime to calcium citrate. The resulting suspension of calcium citrate is decomposed and filtered, and the filtrate is a pure solution of citric acid, which is boiled down, crystallized, and citric acid crystals are separated from the mother liquor in centrifuges.
Approximately 20 kg of crystalline citric acid is obtained from 100 kg of molasses.
2.4.3.5. Production of glutamic acid
Glutamic acid C 5 H 9 O 4 N plays an important role in nitrogen metabolism in the human body. used as flavor additive to food and in the treatment of certain diseases. In the technology of its production from molasses, ion-exchange resins are used. The acid is obtained by fermenting molasses sucrose with the help of microorganisms at a temperature of 30 ° C. Nitrogenous compounds, potassium and magnesium salts are added to the nutrient medium. First, pyralidoncarboxylic acid is obtained in the eluate, then the eluate is concentrated, hydrolyzed and neutralized. Glutamic acid crystallizes from the neutralized hydrolyzate.
2.4.3.6. Lysine production
Lysine ( essential amino acid) is produced from molasses by microbiological synthesis of amino acids with the addition of various bacterial growth stimulants. Available in the form of lysine monochloride in crystalline form, lysine feed concentrate and liquid preparation.
The microbiological synthesis of lysine is carried out in a periodic process of cultivation on a molasses medium. As a source of growth factors that balance the composition of the nutrient medium for growing lysine-synthesizing bacteria, corn extract is used, which is a waste product of starch and syrup production.
Lysine is used as an additive in compound feed, for enrichment of fertilizers, and also as a solution for watering the soil under vegetable crops and flowers.
2.4.3.7. Other Uses for Molasses
In the explosion of rocks with ammonium nitrate, molasses is used, which slows down the action of ammonium nitrate. In this case, instead of trinitrotoluene, 25% molasses is added in the form of a 50% solution.
In small quantities, molasses is used to increase the durability of paints. So, molasses in an amount of 2 to 5% is added to heated alkaline solutions of sodium salts of nitrophenols and gallic acid. Such a black solution is used for painting steel.
In foundries, molasses in the amount of 4-5% can be added to foundry sand.
In the electrolytic method of obtaining aluminum, carbon anodes mounted on metal nipples are lowered into a mass consisting of graphite and molasses to increase strength.
With artificial or air drying wood, you can prevent its cracking by first lubricating the wood with a mixture of mortar table salt and molasses.
Molasses is added to some adhesives. Thus, a mixture of soda water glass and molasses (4:1) is quite suitable for labeling on cans from tinplate.
Molasses is used in the production of coffee surrogates, dry electric batteries, etc.
Molasses, like other products containing sucrose, can be used to produce a wide range of chemical compounds used in the pharmaceutical, chemical and other industries.
- oxidation of sucrose with nitric acid in the presence of ammonium vanadate is obtained oxalic acid;
- hydrogenation aqueous solution sucrose at a temperature of about 150 ° C in the presence of nickel as a catalyst, an easily separable mixture of sorbitol and mannitol is obtained, the importance of which for the pharmaceutical, textile, leather and other industries is very high;
- hydrogenation of sucrose at a hydrogen pressure of up to 700 kgf / cm2 and a temperature of 180 ° C, glycerogen is obtained - a product containing 40% glycerol, 10-20% propylene glycol, 30-40% hexose, not a large number of ethylene glycol and erythritol, glycerogen serves as a substitute for glycerin;
- sucrose processing mineral acids get levulinic acid. The highest yield of this acid is in the treatment of sucrose with hydrobromic acid, but the treatment of sucrose with hydrochloric acid with the addition of a small amount of sodium bromide is cheaper. Simultaneously with levulinic acid, formic acid is also obtained, which can be separated by vacuum distillation. The sodium salt of levulinic acid is used as a freezer for liquids. Its esters (for example, cyclohexyl ether) are used in plasticizing. The calcium salt of levulinic acid is one of the medicines for the treatment of tuberculosis.
In addition to the listed compounds, from raw materials containing sucrose, you can get:
- hydroxymethylfurfural, which is used in organic synthesis, the production of plasticizers, moisture stabilizers;
- furfural, which is an intermediate product in the production of nylon;
- methylpiperazine - an intermediate product in the production of polyamides, sucrose esters;
- higher fatty saturated and unsaturated acids, which are non-toxic, non-irritating to the mucous membrane detergents, so they are used not only when washing linen, clothes, but also in the manufacture cosmetics, medicines, as well as for washing fruits and vegetables.
Molasses can be dried according to the following method: it is liquefied to a content of 50% solids, then mixed with 5% CaOH for 1 hour. The mixture is dried in vacuum dryers, the heat agent is hot air temperature 150°C. Dried molasses is a light brown powder of about next composition(%): moisture - 3.20; the content of reducing substances - 23.16; polarization sugar - 65.63; ash - 19.82; nitrogen - 0.63. Particle size - 37 microns. Dried molasses is mainly used as an additive to livestock feed and in the feed industry.
Molasses in in kind and in the amount of additives used for livestock feed. Its fodder value is 77 fodder units per 100 kg.
The value of molasses as feed is determined not only by its high sugar content, but also by the relatively large amount of digestible amino acids, some mineral salts, trace elements (cobalt, boron, iron, molybdenum, manganese, etc.) and vitamins.
Molasses contains 9% crude protein, 33% of which is digestible.
The pleasant taste of molasses makes it possible to use it as an appetite stimulant, especially when feeding feed that is reluctantly eaten by livestock. It is recommended to add urea to molasses.
It is rational to use molasses in a mixture with pulp, bran, silage feed.
Maximum daily diet molasses for livestock about the following, kg.
Molasses is a syrupy type liquid that is formed during the production of sugar. Translated from French means black molasses. It has a dark and noticeable specific smell. It is also called fodder molasses. In some countries, such as Canada and the United States, molasses is used in the preparation culinary specialties. It is very popular when used as a syrup. It contains many useful elements and vitamins, which distinguishes it from other sweeteners. Vegetarians love molasses for what it is. vegetable source calcium. In European countries and Russia, black molasses is used in agriculture when feeding animals.
How to use molasses
Molasses is a carbohydrate food. It contains more than 60% carbohydrates and only 20-25% water. It also contains a small amount of compounds with nitrogen. With its help, all kinds of concentrated and coarser types of feed are flavored. Of course, molasses is used in the production of animal feed. When granulation of animal feed occurs, it is this that is used as a binder. In the production (granulated carbon black) molasses was also used at one time.
Molasses is of value for the production of biological technologies. During fermentation, it is divided into two types:
- Aerobic fermentation. With its help, citric, oxalic, gluconic, acetic and fumaric acids are obtained.
- Anaerobic. Butyric, lactic, propionic acids and ethyl alcohol are obtained in this way. People have found use for it in the production of high-quality moonshine. Paired with rice, it makes an excellent Thai whiskey.
Molasses in fishing
In European countries, fishermen have been using molasses for more than thirty years in their difficult business. It is one of the main additives for anglers. She entered the fishing industry only because of her unique composition chemical elements. Molasses is a bait that affects the behavior of fish in the water.
Thanks to great content carbohydrates and amides, it is a very important source of energy for all living beings. Scientists have proven that in the absence of these substances, the processes of energy metabolism and metabolism will not occur in the body. In addition, molasses also contains 10% ash, which is a laxative for fish too. Simply put, molasses is a concentrate of energy. Having eaten complementary foods with molasses, the fish feels an increase in appetite and a surge of strength. Complementary foods invigorate, while increasing hunger, and ash makes the body of the fish defecate, preventing it from being satiated. Accordingly, there is no saturation, and the feeling of hunger increases. How more fish eats, the more she wants to eat. When a whole flock of individuals swims for bait, then there is a crazy excitement.
The British were the first to use molasses as bait. There is an opinion that thanks to this bait, the team of English fishermen is in the lead in the float fishing championships. Their motto is that it's better to go fishing and forget your line than not to take molasses.
Of course, this bait is used by manufacturers of fishing tackle. They use molasses in complementary foods, releasing their products in dry and liquid form. They strive to improve the product all the time to increase consumer demand for it. Amino acids or multivitamins are added to it, flavored, included in the composition of preservatives to increase the release in large containers. The meaning of the product itself does not change much from these additives. Only the price of the bait changes. Also, in combination with additives, molasses can be used as bait for various types of fish.
One of the important qualities of this bait is the ability to dissolve both in cold and in hot water. It can be used perfectly in winter, while fishing in ice water. Many use it for fishing for bream as the main additive. It is very effective to mix molasses with complementary foods an hour before feeding and leave for an hour. Molasses can be diluted with water or added to food.
Effective do-it-yourself fish bait
You can make molasses bait with your own hands in the form liquid filling to create scented bombs. In this case, the feeder itself is placed small piece foam rubber, and it is periodically wetted in molasses. It flows from above, and the sides of the feeder should be covered with bait. When sweet syrup enters the feeder, the feed is pushed up. From the outside it looks like an explosion. How more piece foam rubber, the larger the area of impact delicious cloud. Bream and roach really like such special effects.
Of course, the price of molasses is not the lowest. You can try this bait for fish, which is also added to horse feed. Its price is much cheaper than in the fishing industry, but it is difficult to say whether this will have an effect. It costs 500-600 rubles per liter. It can be used in the manufacture of self-igniting boilies.
At a rather high price, do-it-yourself molasses for fishing is a way out. Many recreational anglers are looking for an alternative to molasses. Some fishermen have replaced it with effervescent vitamins or aspirin tablets. Vitamins are inexpensive different colour and smell. The essence of their use is the same as molasses. They are put in food for half a tablet. The feeder is lowered into the water, and the vitamins in the water begin to hiss, spray the food to the sides and emit a smell. The advantage of this method is its ease of use.
What can replace molasses?
The secret of success for a great catch is molasses. How to replace this bait, if there is no way to buy ready-made? alternative options are and maple syrup with the addition of spices, such as coriander or cinnamon. Store this bait in the refrigerator to avoid mold. After the molasses was taken out of the refrigerator, it needs to warm up with room temperature so that it is not too thick. There is a need to pour molasses for a while. To do this, the container into which it falls must first be lubricated vegetable oil. This simple procedure will later help the molasses to easily and freely pour out of the container. In the refrigerator or an open container, molasses or molasses can be stored for no more than a year.
In addition to beetroot molasses, cane molasses is also popular with experienced anglers. It has two components in its composition: sucrose crystals and peculiar molasses films that cover them. Molasses is a waste product. The composition of molasses, which is obtained in the production of raw refined sugar, includes from 25 to 40% sucrose. Also, molasses contains reducing sugars in the amount of 12-30% and nitrogen compounds up to 0.5%. The amount of nitrogen compounds in cane molasses is less than in beet molasses. Necessarily in cane molasses there are elements of ash and aconitic acid. But, compared to beetroot, cane molasses contains more vitamins.
Cane molasses is mainly used in the manufacture of alcohol, rum and various solvents, all kinds of acids and glycerin. It is also used to add to animal feed. Less often it is used in fishing. Until recently, this molasses (bait) was a rare raw material in Russian production. It may still take some time to find her.
Make your own molasses
For those who do not have the opportunity, desire or time to buy bait, you can cook it yourself. There are several recipes for making DIY molasses supplements at home.
beet molasses
Main Ingredients:
- one beet;
- water;
- sugar (if needed)
It is much more difficult to boil the mixture with sugar, but it is necessary for sweetness.
Cooking process
- The beets are rubbed on a grater, after which they are placed in a container, and water is added. Water add half of the amount of grated beets. The resulting mixture should be shaken a little with your hands so that the beets release juice. When the water turns reddish, strain the juice through a sieve. The remaining mixture is a little crushed, you can add water, and again pass through a sieve. All the same can be done with a juicer, if available.
- Put the resulting juice on the stove. To get a sweeter molasses, you need to add 5-7 tablespoons of table sugar. When adding sugar, do not cook until thick. After the start of boiling, you need to reduce the fire, making it very small. When cooking, all the water will gradually boil away, and the juice will turn into molasses. The juice will acquire density, color and smell. When adding sugar, it is important not to let the mixture thicken too much, in appearance it should look like liquid syrup. It should not go into the thread, otherwise the molasses will sugar.
- Ready molasses must be cooled and poured into a jar. Store it in the refrigerator.
honey molasses
Obtaining molasses from honey is available to every angler. Honey is easy to buy for everyone, and the method of preparing this molasses is extremely easy and simple.
Main Ingredients:
- honey - 3 tablespoons;
- brown sugar - 3 tablespoons;
- water - 1 tablespoon.
Cooking process
All ingredients are combined together in one bowl and boiled over low heat until the sugar is completely dissolved. Then you need to bring the mixture to a boil and let it boil for five to seven minutes. Everything - honey molasses is ready. What to replace it with? An ideal and easy-to-prepare option is sugar molasses.
Molasses from sugar
It is much easier to cook than beetroot or dark.
Main components:
- regular sugar - 7 tablespoons;
- water - 3 tablespoons.
Cooking method
Pour sugar into the selected container and pour water. Place the container on the stove and heat until the sugar is completely dissolved. Let the syrup simmer over low heat for about five minutes. Then turn off the mixture and let it cool down.
Fruit molasses
For its preparation, you can use different fruits which are high in sugar. It works very well when using grapes.
Cooking method
Pass the most juicy and ripe bunches of grapes through a juicer or mash to get juice. Strain the juice through a sieve or gauze, pour into a container and boil over low heat until it turns into a thick syrup. Don't forget to stir the juice. After 7-10 minutes, the molasses is ready.
Recipes for making molasses bait for fishing with your own hands are not difficult. But fishing with such bait brings a lot of positive emotions, adrenaline and joy to amateur fishermen.
Molasses is a liquid mass having the consistency of a thick viscous syrup. It is a by-product formed during the production of sugar. It has a dark color and a specific smell. Molasses is also called fodder molasses. In some countries, it is used to prepare culinary dishes. Contains vitamins and useful elements a lot. In our country, such molasses is used in agriculture when feeding pets, as well as in fishing.
Such molasses is a food that has a large amount of carbohydrates - more than 60%, but only 20 - 25% water. It also contains a small amount of compounds with nitrogen. Molasses is used to soften a variety of roughage. It is also used in the production of animal feed.
Molasses is a valuable raw material for the production of biological technologies. From it in the process of fermentation receive:
- With aerobic fermentation - citric, gluconic, fumaric, oxalic and acetic acid.
- During anaerobic fermentation - lactic, butyric and propionic acid, as well as ethyl alcohol, which is used to produce high-quality moonshine. And in combination with rice, you can get Thai whiskey.
Such molasses has been successfully used for fishing for many years, being one of the main additives. In fishing, it is used not only because of its unique chemical composition. Molasses is the lure that affects the behavior of fish in a pond.
Because of high content amides and carbohydrates, molasses is a very important source of energy for all living beings. Scientists have proven that if there are no such substances in the body, then the processes of metabolism and energy metabolism will also not occur. In addition, molasses contains 10% ash, and this acts as a laxative for fish. Thus, molasses is a concentrate of energy. Having eaten complementary foods containing molasses, the appetite and activity of the fish begin to increase.
Such good food invigorates, the feeling of hunger at the same time increases, and the ash weakens the fish, not allowing it to get enough. Thus, the fish cannot eat, while experiencing an ever-increasing feeling of hunger. The more the fish eats the bait, the more they want to eat. When a lot of fish come for bait, there is a big stir.
This lure is used by fishing tackle manufacturers. They use molasses in complementary foods, produced in liquid and dry form. To increase the demand for such products, they add to it:
- amino acids;
- multivitamins;
- various flavors;
- preservatives to increase shelf life.
The product from such additives does not lose its qualities.
One of the important qualities of such a bait is its ability to dissolve in both cold and hot water. It is often used during winter fishing. Many people use molasses as the main additive when fishing for bream. For effectiveness, molasses is mixed with complementary foods and left for an hour. Molasses can be diluted with water and poured into feed.
This bait is quite easy to make. To do this, mix sugar and warm water in proportions 2:1 put on a low fire or water bath. The syrup is brought to a boil and boiled for 5 minutes.
As soon as the mass becomes a light brown hue, it is removed from the heat and cooled. The main thing is not to digest the mass, otherwise it will acquire excessive density and instead of effective bait for fish, ordinary sugar caramel will turn out.
Other uses for molasses
- As a sweetener. Molasses is a good alternative to other, sweeter sweeteners such as syrup, especially when used in Not large quantities. You can add it to various cereals, it is covered with desserts and added to ice cream. Many cooks use it to sweeten savory dishes such as meats, stir-fries, or baked fish. This will give the dish a special subtle sweetness, pairing well with various flavors.
- In the preparation of confectionery. Molasses is often added to bread, cookies, and other baked goods. As a result, the product acquires a rich taste and texture, and ready product turns out not too sweet. Traditional gingerbread molasses imparts a deep and smoky flavor, while molasses cookies are denser than other cookies.
Conclusion
Molasses - pretty interesting product. It is used in a variety of ways, and the health benefits are invaluable as it is high in vitamins and minerals. Doctors recommend including it in your diet. Often molasses is used instead of sugar. She happens to be excellent source calcium and iron are essential elements for human growth and development.
Beet sugar, or fodder, molasses (molasses) is a waste beet sugar production and in appearance is a thick liquid of dark color. Molasses (molasses) is the last uterine edema obtained at a sugar factory, from which further extraction of sugar by crystallization is unprofitable due to the accumulation of non-sugar substances in the uterine edema.
The composition of molasses (molasses) depends on the soil and climatic conditions of beet growth, storage conditions and the accepted regime for processing beets into sugar. In this regard, the chemical composition of molasses and its properties are very diverse.
CHEMICAL COMPOSITION OF BEET SUGAR MOLASSES (MELASSES)
Based on the analyzes carried out by Mints, molasses (molasses) from sugar beet factories have the following chemical composition (Table 20).
Table 20
The composition of sugar beet syrup (in%)
| № | Concentration | Dry matter | Water | Sugar | Nesugar | Invert sugar | Goodness | ||||
| By direct polarization | By inversion polarization | organic matter | Ash | Total | |||||||
| Visible | True | ||||||||||
| 1 | 81,10 | 80,83 | 19,17 | 50,20 | 48,52 | 22,34 | 9,97 | 32,31 | 0,06 | 59,7 | 60,02 |
| 2 | 86,08 | 83,84 | 16,26 | 50,40 | 50,28 | 22,39 | 11,07 | 33,46 | - | 53,67 | 60,04 |
| 3 | 89,32 | 87,40 | 12,80 | 52,70 | 52,54 | 23,32 | 11,34 | 34,66 | - | 59,0 | 60,25 |
| 4 | 82,28 | 79,82 | 20,18 | 51,30 | 48,50 | 22,01 | 9,31 | 31,32 | _ | 62,4 | 60,76 |
| 5 | 81,88 | 79,42 | 20,58 | 48,20 | 48,48 | 20,02 | 10,92 | 30,94 | 0,20 | 58,9 | 61,04 |
| b | 77,70 | 75,16 | 24,84 | 46,20 | 46,13 | 20,66 | 8,37 | 29,03 | 0,10 | 59,47 | 61,37 |
| 7 | 82,22 | 79,84 | 20,16 | 50,60 | 50,50 | 20,10 | 9,24 | 29.34 | -- | 61,54 | 63,27 |
| 8 | 79,0 | 79,90 | 23,10 | 50,0 | 50,05 | 18,88 | 7,97 | 26,85 | 0,10 | 63,3 | 65,08 |
| 9 | 73,03 | 74,53 | 25,47 | 53,50 | 49,60 | 17,51 | 7,42 | 24,93 | 0,10 | 68,56 | 68,55 |
| 10 | 73,84 | 69,88 | 30,12 | 41,50 | 41,52 | 20,76 | 7,60 | 28,36 | 0,90 | 56,2 | 59,41 |
As can be seen from the data in Table. 20, the water content varies quite widely, depending on the method of operation adopted at the beet sugar plant and the conditions of transportation and storage. The content of solids in the molasses depends on the water content, which is established either by direct determination or on the basis of determining the specific gravity of the molasses. Using special tables, you can specific gravity determined by hydrometer or pycnometrically, set the content of visible solids in weight percent. With the help of saccharometers, the content of visible solids in molasses is determined directly.
Detailed analyzes in terms of alcohol production molasses obtained from seven sugar factories located in various regions of Russia were carried out by A. L. Malchenko and F. B. Krishtul. These data are given in table. 21.
The sugar content of molasses determines its value for alcohol production. Of sucrose, molasses contains mainly sucrose. Its content fluctuates most often in the range of 44-52% and is close to 50% on average. Most often, molasses contains 0.1-0.5% invert sugar and up to 0.5% trisaccharide - raffinose. In defective molasses, the amount of invert sugar under the influence of bacterial influences can increase significantly and sometimes reach 15%. The content of raffinose also fluctuates depending on temperature and humidity during the growing seasons of beets. After cold and rainy periods, up to 2% raffinose can form in beets.
Among the sugars of molasses, there are up to 1.2% pentoses fermented by yeast.
Non-sugar is about 30% of the dry matter of molasses, it includes organic and mineral substances. The organic part of non-sugar consists of nitrogen-free and nitrogenous compounds. Nitrogen-free compounds include: caramels, organic acids and their salts, fatty acid esters, gum-like substances, etc.
From organic acids molasses contains: ascorbic, glutamic, glutaric, oxyglutaric, glucinic, lactic, melassic, saccharic, oxalic, succinic. In addition, when molasses is acidified, part of the salts of organic acids and bases release acids - formic, acetic, butyric.
Some researchers believe that, depending on the amount of moisture lost during heating, sucrose produces mixtures of various chemically homogeneous products. Other researchers point out that the products obtained by heating sucrose to varying degrees of weight loss are complex chemicals containing colloidal humic substances formed as a result of heating sucrose.
| Indicators | Plants from which molasses was received | |||||||
| Andrushevsky | Dzhambulsky | Caucasian | Krasnyansky | |||||
| 1 | 2 | 1 | 2 | 1 | 2 | 1 | 2 | |
| Dry matter in % | 78 ,7 | 82,7 | 83,2 | 76,0 | ||||
| Sugar in direct polarization on dry matter V % | 56,8 | 72,17 | 52,4 | 63,36 | 50,2 | 68,57 | 46,8 | 61,57 |
| Raffinose in % | 2,41 | 3,06 | 0,74 | 0,89 | 0,93 | 1,11 | - | - |
| invert sugar V % | 0,8 | 1,01 | 0,44 | 0,53 | 0,26 | 0,31 | 1,22 | 1,74 |
| Pentoses in % | 0,74 | 0,84 | 0,84 | 1,015 | 0,766 | 0,921 | 0,51 | 0,67 |
| Total nitrogen in % | 1,065 | 1,353 | 1,8 | 2,176 | 2,1 | 2,524 | 1,65 | 2,171 |
| Soluble nitrogen in % | 1,036 | 1,316 | 1,663 | 2,010 | 1,669 | 2,018 | 1,237 | 1,627 |
| Insoluble nitrogen in % | 0,182 | 0,231 | 0,084 | 0,101 | 0,159 | 0,191 | 0,229 | 0,314 |
| Amine nitrogen in % | 0,858 | 1,09 | 1,067 | 1,29 | 1,365 | 1,64 | 0,455 | 0,598 |
| Р 2 0 5 in % | 0,057 | 0,072 | 0,119 | 0,144 | 0,056 | 0,068 | 0,016 | 0,021 |
| Colloids | 4,23 | 5,501 | 4,23 | 5,114 | 5,625 | 6,731 | 4,8 | 6,316 |
| SO 2 in % | 0,057 | 0,072 | 0,048 | 0,058 | 0,045 | 0,054 | 0,046 | 0,061 |
| Volatile acids in % | 0,448 | 0,569 | 0,384 | 0,464 | 0,461 | 0,541 | 0,365 | 0,48 |
| CaO in % | 0,95 | 1,207 | 0,11 | 0,133 | 1,23 | 1,478 | 1,00 | 1,315 |
| Ash in % | 7,2 | 9,148 | 7,6 | 9,19 | 5,95 | 7,15 | 5,46 | 7,18 |
| Alkalinity in ° | 1,0 | 3,25 | 1,5 | Sour | 0,2 | |||
| Foaminess in ml | No | No | No | No | ||||
| Color according to Stammer in ° per 100 parts of dry matter | 500 | 200 | 351,1 | 806 | ||||
| Chromaticity according to Pavlovsky ml 0,1 N J2 | 1,3 | 0,5 | 1,2 | 7,5 | ||||
| Nitrites |
Eat |
Eat | Eat | Eat | ||||
Note. Column 1 provides data on the analysis of natural molasses; in column 2 - in terms of dry matter,
Physicochemical characteristics molasses largely depend on the properties of the colloids contained in it. Thus, the color of molasses is 86% dependent on colloids. The content of colloids in molasses causes a reduced surface tension molasses and foaming during its processing. The viscosity of molasses depends mainly on the presence of colloids and increases with increasing content. According to Malchenko and Krishtul, the content of colloids in molasses is 3.8-5.62% (based on natural molasses).
Molasses colloids are a polydisperse system, they belong mainly to the group of hydrophilic colloids. According to Dumansky, molasses colloids almost entirely consist of reversible colloids. Irreversible colloids are less resistant and almost all are removed during cleaning and boiling of juices - only 3% of their total amount remains. Reversible colloids contain 0.53% by weight of solids in molasses. During dialysis, they remain in solution and do not precipitate when acidified with hydrochloric acid; they are insoluble in alcohol and ether. Chemical composition of reversible colloids: C 47.2%; H 5.6%; N 4.6%; ash 5.7%.
The content of irreversible colloids in molasses is 0.45% by weight of solids. During dialysis, they precipitate, readily dissolve in sodium hydroxide solutions, precipitate and precipitate upon acidification with hydrochloric acid, and do not dissolve in alcohol and ether. Chemical composition of irreversible colloids: C 57.3; H 5.5; N 7.6; ash 1.1%. Irreversible colloids do not contain pectin substances and carbohydrate groups, their substance is close to humus, and in their properties they are close to fumazic acid, which is the most important integral part irreversible colloids. The color of irreversible colloids is about 66,000° according to Stammer (per 100 parts of dry matter), they determine 73% of the color of molasses.
nitrogenous substances
The nitrogenous substances of molasses consist mainly of the breakdown products of proteins - amino acids, amides, such as aspartic, glutamic acids, leucine, isoleucine; organic bases - betaine, etc. The nitrogen content in the dry matter of molasses is about 2%, and almost 1/3 of all nitrogenous substances is betaine. True proteins make up only 5% of the total nitrogen content of molasses on average, since most of protein substances are coagulated and precipitated in the processes of sugar production. According to Malchenko and Krishtul, out of a total nitrogen content of 1.065 - 2.1%, soluble nitrogen is 1.04 - 1.8%, soluble nitrogen is 0.08 - 0.23%.
According to other data, based on the analysis of 16 samples of molasses, the following average values were established for the content of specific types of nitrogenous compounds in sugar beet molasses (in %)
As can be seen from these data, the main amount of nitrogen is in the form of nitrogen betaine, the content of amide and ammoniac ut, as well as nitrogen of amino acids, is approximately half as much.
Only a part of the nitrogenous substances of molasses can be used by yeast as a nutrient material. According to experiments carried out at one of the yeast factories, working on air yusoba (with aeration), with a total nitrogen content in the molasses of 51%, the yeast could assimilate only 0.50%, i.e. 33% of the total nitrogen in the molasses.
From the data in Table. 22 shows that the composition of ash elements is subject to rather significant fluctuations, and they are dominated by Cl + KCl.
| SO2 | 0,21-1,48 | S O "4 | 3,02- 4,94 |
| MgO | 0 -0,41 | F e 2 O 3 + A1 2 O 3 | 0,98-15,85 |
| Cao | 3,42-7,56 | KC1 + NaC1 | 66,42-87,12 |
from carbonic alkalis, which were in molasses in the form of salts of organic acids. The rest of the bases are in combination with chlorine, sulfuric, silicic and phosphoric acids.
Table 22
Ash elements of various molasses
| Ash elements in % of ash weight | Plants from which molasses is obtained | ||||||
| Andrushevsky | Dzhambulsky | Caucasian | Krasnyansky | Firstborn Bukovinian | Stalinist | Uladovsky | |
| SO2 | 1,48 | 0,492 | 0,67 | 1 4 | 0,895 | 1,132 | 0,21 |
| MgO | 0,03 | - | 0,05 | 0,41 | 0,073 | 0 | 0,069 |
| CaO | 5,68 | 6,84 | 7,01 | 7,56 | 7,042 | 3,42 | 6,66 |
| SO 4 " | 3,02 | 3 38 | 4,61 | 3,607 | 2,80 | 4,94 | 3,39 |
| Fe 2 0 3 + A1 2 0 3 | 0,98 | 1,75 | 1,17 | 15,85 | 5,33 | 0,805 | 1,15 |
| NaC1 + KC1 | 82,82 | 78,97 | 80,21 | 66,42 | 73,63 | 87,12 | 78,86 |
According to P. M. Silin, carbonic and pure ash sugar beet molasses have the following composition.
| carbonic ash | pure ash | |
| Potassium (K 2 O) | 55,0 | 76,4 |
| Sodium (Na 2 O) .. | 8,0 | 11,1 |
| Calcium | 2 , 5 | 3,5 |
| Magnesium (MgO) | 0,3 | 0,4 |
| Sulfuric acid (SOz) | 2,0 | 2,8 |
| Chlorine (C1) | 3,6 | 5.0 |
| Carbon dioxide(CO 2) | 28,0 | - |
| The rest... . . . | 0,6 | 0,8 |
| Total | 100 | 100 |
The presence of carbon dioxide compounds formed in molasses as a result of the saturation process, when beet juice mixed with lime is saturated with carbon dioxide, determines the alkalinity of molasses, averaging 1.0 °. Thus, normal molasses has an alkaline reaction and only due to microbiological processes flowing in molasses, it can acquire an acid reaction, which is typical for defective molasses.
The difficulty of fermenting defective molasses is explained by the content of volatile acids in them - butyric, formic, etc.
Noteworthy is the low content of phosphoric acid in molasses (on average 0.6%), which is explained by the fact that in the process of defecation, when juices are treated with lime, it precipitates in the form of insoluble calcium phosphate, which is removed along with defecation mud.
Volatile acids are formed in molasses not only due to microbiological processes, but also as a result of exposure to sucrose high temperatures, alkalis and acids in sugar production processes.
COLOR OF MELACE
Yellow molasses depends on the composition of the beets and the methods of processing it into sugar. Apparently, the staining of juice occurs due to the formation of colored glucinic, sugar and melassic acids during defecation - the effect of alkali on invert sugar. Depending on the mode of defecation, the color of the juice is different. Another reason for the color of molasses is the reaction between monosaccharides (invert sugar) and amino acids to form melanoidins, which have a great coloring power. The color of molasses according to Stammer ranges from 250 to 1400 ° (for 100% sucrose).
During the production of sugar from beets, caramelization of sugar occurs, which was previously expressed by the total equation:
C 12 H 22 O 11 - 2 H 2 0 \u003d C 12 H 18 O 9.
sucrose caramelan
It is now known that at 160° sucrose melts; when heated further, it begins to decompose, releasing water. Simultaneously with the dehydration of the sucrose molecules, their residues condense and form mainly substances called caramels. The decomposition of sucrose proceeds in several stages. First, it breaks down into glucose and fructose anhydride - levulezan:
C 12 H 22 O 11 \u003d C 6 H 12 O 6 - C 6 H 10 O 5.
sucrose glucose levulezan
With further heating, a water molecule is split off from glucose and glucose anhydride, glucosan, is formed:
C 6 H 12 O 6 - 2 H 2 0 \u003d C 6 H 10 O 5.
glucose water glucosan
At 185 - 190 °, both anhydrides react and form isosaccharosan:
C 6 H 10 O 5 + C 6 H 10 O 5 \u003d C 12 H 20 O 10.
levulesan glucosan isosaccharosan
If heating is continued, then isosaccharosan condenses with the simultaneous elimination of two water molecules; this forms caramelan. Subsequently, caramelan attaches an isosaccharosan molecule, three water molecules are simultaneously split off and caramel is formed:
C 24 H 36 O 18 + C 12 H 20 O 10 - 3 H 2 0 \u003d C 36 H 50 O 25.
caramelane isosucrose water caramels
Depending on the mode of heating sugar, a different amount of water is lost and one or another type of caramel is obtained.
STRONG AND SICK TRACKS
Along with normal molasses, there are molasses that are hard-to-ferment and diseased.
Slow-fermenting molasses are those that ferment slowly, a large amount of sugar remains unfermented in them, and they give a reduced yield of alcohol. When fermenting such molasses, no signs of infection are found. These phenomena are determined by the chemical composition of the molasses and may be the result of self-fermentation processes in which volatile compounds were formed. fatty acid that inhibit fermentation. According to E.A. Plevako and R.V. Givartovsky, defective molasses in yeast production should include:
- sour molasses with a total acidity of 0.5-5.0 ml 1 N NaOH solution, with a high content of volatile acids (0.31-1.0%) and invert sugar (2.0-15.0%);
- molasses with a sulfur dioxide content of 0.05-0.15%;
- nitrite molasses with a nitrite content of 0.004-0.15%;
- caramelized molasses containing (in %):
Sick molasses give a large increase in acidity during fermentation and are characterized by the development of a bacterial infection.
Molasses have a high buffering capacity due to the presence of salts of weak organic acids associated with strong bases. A change in the buffering capacity of molasses leads to the fact that different pH values can correspond to the same titratable acidity.
The chemical composition of molasses in sugar mills changes during the beet processing season due to changes in the composition of long-stored beets.
In the second half of the season, sugar factories produce molasses containing a lot of invert sugar, raffinose, less nitrogen, and a lot of coloring substances - melanoidins. Such molasses often have an acidic reaction due to great content volatile acids. Molasses of this composition are defective and ferment poorly.
DESUGARED (DISCARD) AND REFINED MOLASS
In the sugar industry, the desugaring of molasses is increasingly being developed in order to isolate additional amounts of sugar from it. In this regard, distilled (discard) molasses is supplied to distilleries for processing into alcohol.
In table. Figure 23 shows the results of analyzes of several samples of sugar-free molasses from the Ertilsky sugar plant and refined molasses from the Moscow sugar refinery and ion exchanger (molasses treated with ion exchangers) carried out at TsNIISP.
Table 23
The composition of sugar-free molasses
| Indicators in % | Refined | Ionic | Ertilskaya | ||
| № 1 | M 2 | № 3 | |||
| with fish substances. . ... | 75,1 | 80,0 | 80,2 | 80,8 | 80,8 |
| direct polarization sugar | 57,4 | 53,4 | 50,0 | 50,2 | 51,2 |
| raffinose......... | 3,63 | 2,22 | 0,988 | 1,54 | 2,27 |
| invert sugar | 11,09 | 0,45 | 0,27 | 0,54 | 0,61 |
| Pentoses......... | 0,87 | 0,78 | 0,165 | 1,031 | 1,31 |
| Total nitrogen........ | 0,53 | 1,7 | 1,984 | 1,854 | 1,85 |
| Soluble nitrogen..... | 0,392 | 1,080 | 1,85 | 1,736 | 1,736 |
| Insoluble nitrogen.... |
0,079
0,0342 |
0,089
0,14 |
0,0826
0,136 |
0,0576
0,1213 |
0,0574
0,1217 |
| Colloids per dry matter.... | 3,06 | 4,8 | 6,61 | 4,069 | 4,06 |
| S0 2 | 0,026 | 0,043 | 0,072 | - | - |
| Volatile acids | 0,418 | 0,63 | 0,563 | - | - |
| Cao | 0,26 | 0,33 | 0,209 | 0,251 | 0,244 |
| Ash | 2,46 | 7,41 | 8,75 | - | - |
| Alkalinity in degrees | - | 2,75 | 5,5 | 1,5 | 1,5 |
| Foam in ml | 2 | 5 | 5 | 4 | 4 |
| Color according to Stammer in ° (per 100 hours of dry matter). | 425 | 555,5 | 161,8 | - | - |
| Nitrites.......... | No | Eat | Eat | Eat | Eat |
From the data in Table. 23 shows that in samples of sugar-free molasses, as in refined molasses, there is usually an increased content of raffinose; in addition, it is characterized by an increased ash content and alkalinity, as well as the presence of nitrites.
CANE MOLASS
On distilleries sometimes cane molasses is processed, which differs significantly from sugar beet molasses in the amount of fermentable sucrose and in the content of nitrogenous substances.
Cane molasses - fodder or obtained by refining raw cane sugar - has a high quality and is very poor in nitrogen. It has a lower buffering capacity and its ash content is 1.5-2 times less than sugar beet molasses, but it is not inferior to the latter in terms of the content of phosphoric acid.
Below is the composition of cane molasses obtained by refining raw cane sugar and processed at the Ivankovsky distillery.
| Concentration of solids in% by saccharometer | 81,45 |
| Sucrose in % | 52,23 |
| Invert sugar in%. | 8,07 |
| Raffinose in % | 1,97 |
| The amount of fermentable sugars in / " | 60,56 |
| Benignity in % | 74,36 |
| Nitrogen total V % | 0,19 |
| Ash in % | 3,50 |
| Phosphoric acid (in terms of P^O^) V % | 0,036 |
| Water-soluble colloids in % | 2,00 |
According to Raev, cane molasses had an acidic reaction, an acidity of 2.7° and a pH of 6.2.
Of greatest interest, in terms of use, is a by-product of sugar beet production - molasses, better known as molasses.
For many, the war and post-war years are firmly associated with this product, which then replaced not only sugar, but also all today's variety of confectionery.
Molasses is a thick, viscous, syrupy liquid of a dark brown color with the smell of burnt sugar. Being a liquid in its physical state, molasses contains, however, up to 80 percent of solids, consisting mainly of carbohydrates, mainly sucrose (up to 50 percent in fresh weight). In addition to it, there are also non-crystallizing sugars: glucose, fructose, raffinose.
A little about the nutritional advantages of molasses. A kilogram of molasses contains about 0.9 feed units for pigs and cattle, and its nutritional value in feeding cattle is about 70 percent of the value of barley. The use of molasses in feeding animals is very diverse, although it cannot be considered food in the full sense of the word. Due to its toxicity, molasses is fed mainly to cattle, and even then in small quantities. Molasses is also used as a solvent for nitrogenous compounds.
Molasses is a high-energy feed that can replace concentrated feeds. It is commonly used as a small supplement to provide energy and protein to feeds such as straw, low quality hay, and beet pulp.
In the production of granular feed, molasses is used as a binder. Due to the high content of easily fermenting sugars, molasses serves as a good breeding ground for lactic acid bacteria and is therefore often used as an additive for ensiling, especially for hard-to-ferment roughage. The composition of molasses includes the most important trace element - cobalt, the lack of which causes a serious disease in animals - dryness.
In terms of productivity, utilization and versatility of use, sugar beet is among the champion crops for the production of products that can be obtained as a result of industrial processing. Molasses is an important source of raw materials for the production of alcohol, yeast, solvents, food acids and other products.
In turn, the use of molasses as a raw material for the production of alcohol served as an impetus for the creation of new agro-industrial formations that effectively use the waste of alcohol production. At sugar factories, where feed yeast workshops with alcohol production have been created, molasses is used to produce pulp concentrate and many other products.
So, the combined sugar beet production allows for the complete utilization of all its waste. All this gives us the opportunity to assert that sugar beet is a source of raw materials that meets the most modern technology requirements - waste-free production technology.
Soviet scientists have significantly increased the number of fermentation plants using fodder molasses as a raw material. So, at the end of the 20s, Professor V.P. Golovin and P.I. Potapenko developed a method and technological scheme obtaining glycerin from molasses as a by-product of specially directed glycerol-alcohol fermentation. At the same time, in addition to glycerin, the yield of which is 6-8 percent by weight of molasses, ethyl alcohol and acetaldehyde are obtained in much larger quantities. Subsequently, the technology of melassoglycerin production was improved: the use of scarce minerals in the technological process was significantly reduced. chemical substances.
Russian scientists - Professor V. S. Butkevich, Academician S. P. Kostychev, Professor N. I. Ivanov - developed in detail the technology for the production of crystalline citric acid from pure sugar solutions by biochemical means. This made it possible to organize a new branch of industry - the production of food organic acids.
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