Process for reducing syrup viscosity in the backend of a process for producing a fermentation product
AssigneeNovozymes A/S
InventorsJiyin LIU, Hui XU, Melissa Carrie HOOSS
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Abstract
The present invention relates to a process for reducing syrup viscosity at the backend of a process for producing a fermentation product (e.g., ethanol from corn), comprising adding an oxidoreductase after the fermenting step, before whole stillage is subject to separation, to decrease the quantity of particles in the thin stillage by increasing the size of 5 particles in the whole stillage, thereby reducing the viscosity of syrup produced by evaporating the thin stillage.
Claims27
A process for reducing the viscosity of syrup, the process comprising:
- (a) liquefying a starch-containing material with a thermostable alpha-amylase at a temperature above the initial gelatinization temperature of the starch-containing material to produce a dextrin;
- (b) saccharifying the dextrin with a glucoamylase to produce a fermentable sugar;
- (c) fermenting the sugar with a fermenting organism to produce a beer comprising the fermentation product;
- (d) distilling the beer to recover the fermentation product and produce a whole stillage;
- (e) processing the whole stillage to produce a thin stillage;
- and
- (f) evaporating the thin stillage to produce a syrup;
- wherein an oxidoreductase is added after the fermenting step to decrease the quantity of particles in the thin stillage by increasing the size of particles in the whole stillage, thereby reducing the viscosity of syrup produced by evaporating the thin stillage.
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A process for reducing viscosity of syrup in a producing a fermentation product from a starch-containing material, the process comprising:
- (a) saccharifying a starch-containing material at a temperature below the initial gelatinization temperature of the starch with an alpha-amylase and a glucoamylase to produce fermentable a sugar;
- (b) fermenting the sugar with a fermenting organism to produce a beer comprising the fermentation product;
- (c) distilling the beer to recover the fermentation product and to produce a whole stillage;
- (d) processing the whole stillage to produce a thin stillage;
- and
- (e) evaporating the thin stillage to produce a syrup;
- wherein an oxidoreductase is added after the fermenting step to decrease the quantity of particles in the thin stillage by increasing the size of particles in the whole stillage, thereby reducing the viscosity of syrup produced by evaporating the syrup.
Dependencies are inferred from the claim text.