CN101139618A - Process for preparing ethanol by fermentation of sweet Chinese sorghum stalk sugar juice - Google Patents

Abstract

The invention relates to a fermentation process for biologic mass, in particular to a process for transforming sweet kaoliang stem sugar juice into alcohol by taking sweet kaoliang stem sugar juice as raw material and by using engineering technical facility and solid biologic fermentation process. The process comprises the following procedures: treating raw material, mixing seeds, fermenting and distilling. The process is of simple equipment, demands low from the environmental condition, is of low investment, is suitable for the countryside where the economy and technology are not developed. The fermentation and distilling process are free from discharging of sewage, the mechanized degree of the production facilities is low, the whole production process needs a lot of work force, so the invention allows to fully arrange the labor force during the slack season.

Description

Process for preparing ethanol by fermentation of sweet Chinese sorghum stalk sugar juice

Technical field

The present invention relates to the bio-fermentation process of biomass, is raw material with the sweet Chinese sorghum stalk sugar juice specifically, by the engineering facility, adopts the solid biologic zymotechnique, realizes the ethanol conversion of sweet Chinese sorghum stalk sugar juice.

Background technology

This technology is national high-tech research evolutionary operation(EVOP) (863 Program) " preparation of ethanol by sweet Chinese sorghum stalk " (contract number: 2003AA514040) one of core technology in the project achievement in research.This achievement is checked and accepted by the Department of Science and Technology in December, 2005.

Multidisciplinary, knowledge-intensive, with high content of technology, the interpenetrative new industry of high integrity that preparation of ethanol by sweet Chinese sorghum stalk belongs to, have from agricultural planting, bioenergy conversion engineering to the inter-trade characteristics of the reel chain of waste reside comprehensive utilization technology, the whole process of production complexity, influence factor is many.

Being rich in sugar part in the sweet sorghum stalk, mainly is sucrose, glucose and fructose, and juice hammer degree is at 17 ° more than the BX, and general kind can both remain on 15 ° of BX～20 ° BX.

But owing to mainly contain the carbohydrate of direct fermentation in the juice of sugar grass stalks, so available preparing ethanol by fermentation of sweet Chinese sorghum stalk sugar juice.

Summary of the invention

The objective of the invention is to provide zymotechnique, the technology of a cover sweet Chinese sorghum stalk sugar juice, thereby can realize utilizing the purpose of preparation of ethanol by sweet Chinese sorghum stalk.

For realizing purpose of the present invention, technology provided by the invention may further comprise the steps: raw material is handled, dresses seed, ferments, is distilled:

(1) raw material is handled: first defoliation, utilize pulverizer with the function of rubbing, and sweet sorghum stalk is rubbed the filament that is broken to 0.2-0.5mm;

(2) steam material: the stem stalk raw material after will pulverizing is put into steamer and is carried out retort sterilization, keeps 15 minutes more than 80 ℃, enters into down one technical process after the raw material after the sterilization is cooled to 32 ℃;

(3) add yeast: the yeast for preparing is admixed steamed in the good material;

(4) fermentation: above-mentioned fermentation raw material is inserted sealing and fermenting in the fermentation vat;

(5) distill: after the raw material that ferments is taken out from fermentation vat, distill in the still kettle of packing into.

Process for preparing ethanol by fermentation of sweet Chinese sorghum stalk sugar juice is to be referred from traditional brewed spirit technology to change, and compares it with liquid-state fermentation technology and has following characteristics:

This processing unit is simple, less demanding to envrionment conditions, reduced investment, applying of the suitable underdeveloped Rural areas of economic technology, there is not sewage discharge with still-process between yeast phase, the production facility mechanization degree is lower, and whole process of production needs a large amount of labours, the labor force in the time of can fully arranging slack season.

Embodiment:

Raw material is handled:

The leaf of sorgo stalk and leaf sheath do not contain sugar, hinder sugar on the contrary in addition and change into the alcoholic acid effect.Therefore before fermenting, its leaf and leaf sheath must be gone only to improve ethanol production as far as possible.

In order to make the sugar in the stem stalk fully transform during the fermentation and utilize, the stem stalk must be carried out fragmentation.Utilization has the pulverizer of the function of rubbing, sweet sorghum stalk is rubbed the filament that is broken to 0.2-0.5mm, sugar transforms and yeast-leavened viewpoint from help the stem stalk, broken degree should be broken more good more, helps yeast like this and is in contact with it the generation biochemical reaction and makes sugar change into ethanol.

Steam material:

Stem stalk raw material after pulverizing is put into steamer carry out retort sterilization, kept 15 minutes more than 80 ℃, enter into down one technical process after the raw material after the sterilization is cooled to 32 ℃.

The yeast preparation

The yeast breed selection is very important with the training system, and the yeast of different genera is different to the ethanol fermentation ability of different varieties sweet sorghum, and alcoholic acid transforms also different.To the sweet sorghum stalk fermenting alcohol, should add 0.3% barms by test.

Introduce a fine variety

1, distiller's yeast

Distiller's yeast is fresh, is strictly on guard against living contaminants, therefore to storage period of distiller's yeast, and using method, the container sterilization is all answered, and process for preparation is all answered stringent regulations.

Because fermentation raw material belongs to the sugar raw material, mainly rely on the yeast Decomposition, so the distiller's yeast consumption will strengthen, be generally about 10% of sorghum stalk weight when adopting the sorgo juice liquid culture medium.

2, the effect of water

Strict control moisture, moisture is excessive cause easily heat up too fast, acidity improves too quickly and be easy to generate and drench the slurry phenomenon, sugar and ethanol are run off, too small as moisture, do not satisfy the needs of fermentation again, general amount of water is about about 10% of raw material weight, pinches with strength with hand, can be advisable by water seepage in the finger seam.

Fermentation:

1. go into the pond temperature observation

Fermenting raw materials is a low temperature fermentation, because the yeast culture optimal temperature is 25～28 ℃, and the fermentation optimal temperature is 30～32 ℃, when temperature is elevated to more than 35 ℃, just be suitable for various assorted bacterium breedings, and the low temperature fermentation is to keep saccharomycetic energetic, and anti-ethanol ability is strong, suppresses the effective measure of varied bacteria growing.Going into the pond temperature by control controls low temperature and ferments lentamente, make the fermentation temperature rise close in " preceding slow, in very, after delay to fall " fermentating law, the pond temperature is too high will to make the too fast fermentation of yeast growth rapid if go into, will inevitably cause the earlier fermentation temperature rise too quickly, so not only created favourable condition to varied bacteria growing, and yeast growth has been stopped in advance and death, later stage fermentation occurs there is not reserve strength, form fermentation not exclusively, can not make full use of the sugar in the raw material.

Fermentation period is 3-4 days, looks different areas and season and regulates and control.Go into the first day yeast number in pond and increase exponentially fast, kept relative equilibrium in second day, the 3rd day, fermentation raw material

Temperature is elevated to 30～32 ℃ gradually, and at this moment acidity begins to increase lentamente, the ethanol content fast rise.Third and fourth day, temperature trend was stable.When temperature occurs that decline is arranged slightly, the acidity in the fermentation material begins straight line and rises, the viable yeast mass mortality, and ethanol forms slowly or when beginning to descend, just should go out the pond and distill, and grasps out pond opportunity, can improve alcohol yied effectively.

2. potential of hydrogen is regulated

Yeast growth not only has substantial connection with temperature, and direct relation is arranged with potential of hydrogen, general yeast cell pH value is about 6, therefore yeast is to be most appropriate to zymic breeding and fermentation at 4.5～5 o'clock in the solution at pH value, can utilize simultaneously the breeding of the assorted bacterium of acidity control, because pH value was equal to or less than 4.2 o'clock, yeast can also be grown normally and be grown, and under this potential of hydrogen, suppressed the breeding of assorted bacterium.

3. ferment and air

Fermentation stage is in gaseous state, liquid state, solid-state existence simultaneously, its biochemical extremely complexity that changes, for yeast and material are fermented under anoxic environment, when going into the pond, answer layering to tread, discharge the air between the material as far as possible, cover with plastics film after filling, close all around and with mudding, because yeast fungus strain anaerobic microorganism, make it carry out anaerobic respiration or fermentation to obtain energy in the anoxybiotic condition.

Distillation

Going out the pond wants to dig kiln and can not inspiredly prevent from ethanol evaporation to influence capacity for liquor rapidly.Should all outwell water in the pot before the loaded steamer, two-layer iron double-edged fine-toothed comb will intersect to be spread.

Steam control during distillation is: steam is slightly little during the beginning loaded steamer, strengthens gradually later on, and steam is smaller when covering, and steam recovers normal when taking wine, drops down wine at about 2/3 o'clock, strengthen steam, chases after surplus to the greatest extent wine.Water coolant will enter and flow out continuously, keeps the wine temperature below 30 ℃.

Claims (1)

1. process for preparing ethanol by fermentation of sweet Chinese sorghum stalk sugar juice is characterized in that may further comprise the steps: raw material is handled, seed dressing, fermentation, distillation:

(1) raw material is handled: first defoliation, utilize pulverizer with the function of rubbing, and sweet sorghum stalk is rubbed the filament that is broken to 0.2-0.5mm;

(2) steam material: the stem stalk raw material after will pulverizing is put into steamer and is carried out retort sterilization, keeps 15 minutes more than 80 ℃, enters into down one technical process after the raw material after the sterilization is cooled to 32 ℃;

(3) add yeast: the yeast for preparing is admixed steamed in the good material;

(4) fermentation: above-mentioned fermentation raw material is inserted sealing and fermenting in the fermentation vat;

(5) distill: after the raw material that ferments is taken out from fermentation vat, distill in the still kettle of packing into.