CN101096690A - Method for preparing ethanol with turmeric - Google Patents
Method for preparing ethanol with turmeric Download PDFInfo
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- CN101096690A CN101096690A CNA200710052719XA CN200710052719A CN101096690A CN 101096690 A CN101096690 A CN 101096690A CN A200710052719X A CNA200710052719X A CN A200710052719XA CN 200710052719 A CN200710052719 A CN 200710052719A CN 101096690 A CN101096690 A CN 101096690A
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Abstract
The invention discloses a making method of alcohol through turmeric, which comprises the following steps: beating the cleaned raw material of turmeric; adding 0.3-1% carbinol or alcohol corresponding to the weight of turmeric; centrifuging to remove pigment and alkaloid in the turmeric slurry to obtain the filtrating slag; adding water into the filtering slag to boil under 0.1-0.2MP; cooling to 80-90 deg. c to add certain amylase and CaCl2 to liquefy sufficiently to obtain the liquefied fermented glutinour rice; cooling the liquefied fermented glutinour rice to 50-60 deg. c to add certain saccharifying enzyme and MgCl2 to saccharify sufficiently to obtain the mash; cooling the saccharified mash to 33-35 deg. c; adding certain yeast to ferment sufficiently; obtaining the matured fermentation liquor; distilling the fermentation liquor to obtain the alcohol and fermented glutinour rice.
Description
Technical field
The present invention relates to a kind of method, especially produce the fermented glutinour rice that obtains behind the alcohol and can continue to be used for producing saponin with method of the present invention with preparing ethanol with turmeric.
Background technology
Alcohol both can be used as the raw material of edible ethanol, also can be used as organic-fuel, also was many chemical industry synthetic agents simultaneously, and purposes is very extensive.The alcohol of drinking in the market in the drinks is mainly made by the grain fermentation, and the problem of food shortage is also severe day by day, and supply falls short of demand so this type of alcohol is about to.
The main mode of utilizing yellow ginger at present is the saponin of extracting in the yellow ginger.And the traditional technology of turmeric saponin production is to use gasoline extraction after the fermentation acidolysis, need to consume a large amount of hydrochloric acid or sulfuric acid, produce a large amount of strongly acid wastewaters again after adopting the water-washing method deacidification, materials such as a large amount of starch that wherein contain, Mierocrystalline cellulose, carbohydrate cause the waste water organic contamination serious, become turmeric saponin place of production important pollution sources.Because the restriction of saponin price and environment protection is extracted saponin merely and is difficult to really make a profit, so the turmeric saponin industry faces the existence crisis from yellow ginger.Produce one ton of saponin and need 50 tons of dried yellow gingers, and contain 22 tons of left and right sides starch in 50 tons of dried yellow gingers, if can utilize these starch to produce alcohol, not only can reduce the burden of only bringing by the grain preparing alcohol, the comprehensive utilization value of yellow ginger can also be improved, and corresponding the pollution can be reduced.
Summary of the invention
The purpose of this invention is to provide a kind of with low cost, easy to operate and can reduce environmental pollution with the method for preparing ethanol with turmeric.
For realizing that the technical scheme that the object of the invention adopted is the employing following steps:
(1) after being cleaned up, cadmium yellow ginger obtains the raw material yellow ginger;
(2) the raw material yellow ginger is pulled an oar into the yellow ginger slurries with pulverizer, extraordinarily go into methyl alcohol or ethanol, obtain filter residue behind pigment in the centrifugal then removal yellow ginger slurries and the alkaloid by 0.3～1 of raw material yellow ginger quality;
(3) add water in filter residue, the mass ratio that makes filter residue and water is 1: 0.5～1: 1, then under 0.1～0.2MP boiling until with the well-done slaking of filter residue;
(4) liquefaction: well-done filter residue slurries are cooled to 80～90 ℃, press 3 ‰～8 ‰ of raw material yellow ginger quality and add amylase, press 0.03 ‰～0.1 ‰ of raw material yellow ginger quality simultaneously and add CaCl
2, fully obtain liquefied fermented glutinous rice after the liquefaction;
(5) saccharification: liquefied fermented glutinous rice is cooled to 50～60 ℃, presses 3 ‰～8 ‰ of raw material yellow ginger quality and add saccharifying enzyme, press 0.03 ‰～0.1 ‰ of raw material yellow ginger quality simultaneously and add MgCl
2, fully obtain converted mash after the saccharification;
(6) zymamsis: the converted mash that saccharification is good is cooled to 33 ℃～35 ℃, by raw material yellow ginger quality 1 ‰～2 ‰ add yeast and carry out inoculation fermentation, fully obtain sophisticated fermented liquid after the fermentation;
(7) distillation: sophisticated fermented liquid is obtained alcohol and fermented glutinour rice respectively after with the alcohol column distillation.
Fermented glutinour rice can be extracted saponin after by acidolysis with the traditional technology of producing turmeric saponin at last.
The invention has the beneficial effects as follows:
1. can produce alcohol easily with yellow ginger, and harmless;
2. used enzyme, yeast and as the CaCl of promotor
2And MgCl
2Be common preparation and low price;
3. essence of the present invention is to utilize the starch in the yellow ginger to produce alcohol, and the utilization of starch has reduced the sewage emissions amount, has further reduced cost of sewage disposal;
4. produce the fermented glutinour rice that obtains behind the alcohol with yellow ginger and can continue and to extract saponin by acidolysis, improved the economic worth of yellow ginger.
Embodiment
Embodiment 1
Take by weighing 3 kilograms of clean cadmium yellow ginger, pulverize the back and add 1 kilogram of methyl alcohol, get filter residue behind centrifugal decolouring and the removal alkaloid, add after 1.5 kg of water under 0.1Mp boiling 0.5 hour in the filter residue to well-done slaking, naturally cool to 90 ℃ then and add 15 gram amylase, 0.1 gram CaCl2 liquefaction 0.5 hour, liquefied fermented glutinous rice is cooled to 60 ℃ adds 15 gram saccharifying enzyme and 0.1 gram MgCl
2Saccharification 8 hours adds 4.5 gram yeast after converted mash is cooled to 34 ℃, ferment after 72 hours that the content of alcohol quality is 6.9% in the survey solution, and the transformation efficiency of starch is 90%; After solution distilled alcohol and fermented glutinour rice, the fermented glutinour rice after the distillation carries out acidolysis, and to extract saponin suitable with the saponin output of traditional technology extraction.
Embodiment 2
Take by weighing 4 kilograms of clean cadmium yellow ginger, pulverize the back and add 2 kilograms of ethanol, get filter residue behind centrifugal decolouring and the removal alkaloid, in filter residue, add the boiling extremely well-done slaking in 1 hour under 0.12Mp of 3 kg of water, naturally cool to 85 ℃ of addings, 25 gram amylase and 0.3 then and restrain CaCl
2Liquefied 0.5 hour, and liquefied fermented glutinous rice was cooled to 50 ℃ adds 25 gram saccharifying enzyme, 0.3 gram MgCl
2Saccharification 10 hours, converted mash is cooled to 34 ℃ adds 8 gram yeast, the content of surveying alcohol quality in the solution after 96 hours that ferments is 4.6%, the transformation efficiency of starch is 91%, after solution distilled alcohol and fermented glutinour rice, it is suitable with the saponin output of traditional technology extraction that the fermented glutinour rice after the distillation carries out the saponin that acidolysis extracts.
Embodiment 3
Take by weighing 4 kilograms of clean cadmium yellow ginger, pulverize the back and add 4 kilograms of methyl alcohol, get filter residue behind centrifugal decolouring and the removal alkaloid, in filter residue, add the boiling extremely well-done slaking in 0.5 hour under 0.15Mp of 2 kg of water, naturally cool to 90 ℃ of addings, 20 gram amylase and 0.2 then and restrain CaCl
2Liquefied 0.5 hour, and liquefied fermented glutinous rice was cooled to 55 ℃ adds 20 gram saccharifying enzyme, 0.2 gram MgCl
2Saccharification 6 hours, converted mash is cooled to 34 ℃ adds 6 gram yeast, the content of surveying alcohol quality in the solution after 72 hours that ferments is 6.8%, the transformation efficiency of starch is 90%, after solution distilled alcohol and fermented glutinour rice, the fermented glutinour rice after the distillation carries out acidolysis, and to extract saponin suitable with the saponin output of traditional technology extraction.
Claims (2)
1. method with preparing ethanol with turmeric is characterized in that adopting following steps:
(1) after being cleaned up, cadmium yellow ginger obtains the raw material yellow ginger;
(2) the raw material yellow ginger is pulled an oar into the yellow ginger slurries with pulverizer, extraordinarily go into methyl alcohol or ethanol, obtain filter residue behind pigment in the centrifugal then removal yellow ginger slurries and the alkaloid by 0.3～1 of raw material yellow ginger quality;
(3) add water in filter residue, the mass ratio that makes filter residue and water is 1: 1～2: 1, then under 0.1～0.2MP boiling until with the well-done slaking of filter residue;
(4) liquefaction: well-done filter residue slurries are cooled to 80～90 ℃, press 3 ‰～8 ‰ of raw material yellow ginger quality and add amylase, press 0.03 ‰～0.1 ‰ of raw material yellow ginger quality simultaneously and add CaCl
2, fully obtain liquefied fermented glutinous rice after the liquefaction;
(5) saccharification: liquefied fermented glutinous rice is cooled to 50～60 ℃, presses 3 ‰～8 ‰ of raw material yellow ginger quality and add saccharifying enzyme, press 0.03 ‰～0.1 ‰ of raw material yellow ginger quality simultaneously and add MgCl
2, fully obtain converted mash after the saccharification;
(6) zymamsis: the converted mash that saccharification is good is cooled to 33 ℃～35 ℃, by raw material yellow ginger quality 1 ‰～2 ‰ add yeast and carry out inoculation fermentation, fully obtain sophisticated fermented liquid after the fermentation;
(7) distillation: sophisticated fermented liquid is obtained alcohol and fermented glutinour rice respectively after with the alcohol column distillation.
2. the method with preparing ethanol with turmeric according to claim 1 is characterized in that: fermented glutinour rice is extracted saponin after by acidolysis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710052719XA CN101096690B (en) | 2007-07-12 | 2007-07-12 | Method for preparing ethanol with turmeric |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710052719XA CN101096690B (en) | 2007-07-12 | 2007-07-12 | Method for preparing ethanol with turmeric |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101096690A true CN101096690A (en) | 2008-01-02 |
| CN101096690B CN101096690B (en) | 2010-12-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710052719XA Expired - Fee Related CN101096690B (en) | 2007-07-12 | 2007-07-12 | Method for preparing ethanol with turmeric |
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| Country | Link |
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| CN (1) | CN101096690B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102363801A (en) * | 2011-11-29 | 2012-02-29 | 周航 | Production process for diosgenin |
| CN103602574A (en) * | 2013-11-06 | 2014-02-26 | 湖北省丹江口香莲醋业有限公司 | Method for producing healthcare yellow ginger vinegar |
| CN107384677A (en) * | 2017-07-17 | 2017-11-24 | 长沙爱扬医药科技有限公司 | The method that Chinese yam saponin and health liquor are produced using yellow ginger |
| CN108865597A (en) * | 2018-09-30 | 2018-11-23 | 德保县广鑫贸易有限公司 | A kind of fermented wine and preparation method thereof |
| CN113817557A (en) * | 2021-10-27 | 2021-12-21 | 山东农业大学 | Brewing method of ginger residue brandy |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181178C (en) * | 2002-07-08 | 2004-12-22 | 余盛树 | Fresh ginger fermenting process of coproducing spirit and saponine |
-
2007
- 2007-07-12 CN CN200710052719XA patent/CN101096690B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102363801A (en) * | 2011-11-29 | 2012-02-29 | 周航 | Production process for diosgenin |
| CN102363801B (en) * | 2011-11-29 | 2013-10-23 | 周航 | Production process for diosgenin |
| CN103602574A (en) * | 2013-11-06 | 2014-02-26 | 湖北省丹江口香莲醋业有限公司 | Method for producing healthcare yellow ginger vinegar |
| CN103602574B (en) * | 2013-11-06 | 2015-03-18 | 湖北省丹江口香莲醋业有限公司 | Method for producing healthcare yellow ginger vinegar |
| CN107384677A (en) * | 2017-07-17 | 2017-11-24 | 长沙爱扬医药科技有限公司 | The method that Chinese yam saponin and health liquor are produced using yellow ginger |
| CN108865597A (en) * | 2018-09-30 | 2018-11-23 | 德保县广鑫贸易有限公司 | A kind of fermented wine and preparation method thereof |
| CN113817557A (en) * | 2021-10-27 | 2021-12-21 | 山东农业大学 | Brewing method of ginger residue brandy |
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| Publication number | Publication date |
|---|---|
| CN101096690B (en) | 2010-12-08 |
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Owner name: CHANGSHU ZIJIN INTELLECTUAL PROPERTY SERVICE CO., Free format text: FORMER OWNER: WUHAN UNIVERSITY Effective date: 20121218 |
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Granted publication date: 20101208 Termination date: 20160712 |