CN101165189A - Meso one-step method ethanol production method for potato raw starch - Google Patents
Meso one-step method ethanol production method for potato raw starch Download PDFInfo
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- CN101165189A CN101165189A CNA2007100502347A CN200710050234A CN101165189A CN 101165189 A CN101165189 A CN 101165189A CN A2007100502347 A CNA2007100502347 A CN A2007100502347A CN 200710050234 A CN200710050234 A CN 200710050234A CN 101165189 A CN101165189 A CN 101165189A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The process of producing ethanol with potato starch includes the following five steps: activating potato starch, hydrolyzing fermentation of potato starch at normal temperature, separating the ethanol liquid and the residue, fermenting the residue for the second time, and coarse and fine fractioning. The process has features of saving in energy source, and high utilization rate of starch up to 95 %.
Description
Technical field: a kind of potato raw starch meso one-step method ethanol production method, the produced amylolysis ferment that is used for potato class material is handled, and belonging to the potato raw starch is raw material production alcoholic acid fermentation engineering field.
Background technology: existing potato class production alcoholic acid technology is by carrying out the fermentative production distiller's wort again after the boiling that comprises high temperature and middle temperature, gelatinization, liquefaction, the saccharification, liquid-solid again separation after directly distiller's wort slightly being heated up in a steamer again, its wine liquid rectifying again becomes ethanol, its technical process is as follows: earlier potato raw material is processed into the powder slurry, then it is carried out boiling, make its gelatinization and liquefaction, adding saccharifying enzyme then makes it become fermentable sugar, add the mature seed that obtains through spreading cultivation by yeast then therein and send out alcohol, slightly steam again and smart the steaming.There is following problem and shortage in technology at present: 1, digestion process power consumption water consumption; 2, liquefaction, saccharification separate with fermenting process to be carried out; 3, separate again after directly slightly heating up in a steamer after the fermentation, make utilizations of can't fermenting once more of starch in the vinasse, formation waste residue environmental protection treatment difficulty; 4, the waste liquid that slightly heats up in a steamer after the rectifying is difficult to reclaim; 5, whole process flow is longer, and is not easy miniaturization.
Summary of the invention: the objective of the invention is problem at the deficiencies in the prior art and existence, utilize produced amylolysis ferment synchronous dynamic equilibrated theoretical method, invented a kind of non-evaporating boiling that have, high starch utilization ratio characteristics and the potato raw starch meso one-step method ethanol production method that can realize cleaner production.
The present invention is achieved in that potato raw starch meso one-step method ethanol production method of the present invention comprises following production process composition, the firstth, preprocessing process, in this process, reactant is carried out pre-treatment, comprise that be situated between Jie of the reaction water of seeing activation treatment and participation produced amylolysis process of livings starch that bright potato and potato are done sees activation treatment; The secondth, the Primary Fermentation process, i.e. the synchronous hydrolysed ferment of the normal temperature of potato raw starch, fermenting process carries out under liquid state, forms mash, and there is the ethanol content about 10% the inside; The 3rd is liquid-solid sepn process, and mash is directly carried out liquid-solid separation, is separated into wine liquid and wort sludge; Wine liquid entered slightly heat up in a steamer production workshop section, wort sludge is entered the secondary fermentation operation; The 4th is the secondary fermentation process, and in this process, the wort sludge secondary fermentation is the fermentation of carrying out in solid-state mode; The 5th is that the wort sludge that the secondary fermentation process produces is carried out solid-liquid separation, the wine liquid in the wort sludge is separated to slightly heats up in a steamer production process, and remaining treated feed or the organic fertilizer of becoming of waste residue; The 6th is to carry out liquid liquid and separate entering the wine liquid that slightly heats up in a steamer production workshop section, slightly heating up in a steamer, promptly becoming the alcohol product that contains alcohol 95 % after the rectifying, and the most of after treatment reuse of waste liquid, few partly qualified discharge;
The present invention includes following technological process:
The living starch that bright potato of the first step and potato are done is situated between and sees the activation treatment process: in this step, utilization solid-state molecular cluster energy-structure improves technology to the potato raw starch sight activation treatment that is situated between, and uses liquid molecular cluster energy-structure improvements technology to the reaction water of the participation produced amylolysis process sight activation treatment that is situated between; Potato raw starch is carried out the potato powder of the synchronous hydrolysed ferment of normal temperature and the spice solid-liquid ratio of water is 1: 2～1: 4;
Second step was carried out normal temperature with one-step hydrolysis Primary Fermentation treating processes to potato raw starch: in this process, in the potato raw starch slip, add composite hydrolytic enzyme and yeast simultaneously, under normal temperature condition, potato raw starch is implemented non-evaporating direct hydrolysis fermentation of boiling, generation is greater than the mash of 10% ethanol content, main fermentation temperature is 23 ℃～45 ℃, potential of hydrogen is pH3.0～5.5, residual total reducing sugar is 3%～8%, reducing sugar 1.5%～3%, the criterion that Primary Fermentation finishes is that a liter sour amplitude reaches 1.5～2 times;
The 3rd step wine liquid and wort sludge separating treatment process: the Primary Fermentation mash is directly told wine liquid and wort sludge with solid separation method, and wine liquid directly enters and slightly heats up in a steamer and rectifying, and wort sludge is directly entered the secondary fermentation process;
The process of fermentative processing once more of the 4th step wort sludge: this process is the secondary fermentation process, adding in the secondary fermentation process is situated between sees the catalyzer fermentation, reaction generates wine liquid and the waste residue greater than 20% ethanol content, with wine liquid with after waste residue separates with solid-liquid separating method, wine liquid enters and slightly heats up in a steamer rectifying, and waste residue is handled the back as feed or fertilizer, and the secondary fermentation temperature is 20 ℃～42 ℃, potential of hydrogen is pH3.5～6.0, residual total reducing sugar: 0.5%～2%; Reducing sugar is 0.2%～1%; The criterion that secondary fermentation finishes is that zymic concentration is less than 0.5 * 108/milliliter;
The 5th step slightly heated up in a steamer and the rectification process process: in this process, wine liquid is slightly heated up in a steamer and rectifying, generation content is 95% alcohol product, and the waste liquid of generation is most of to be reclaimed, and small part is handled the back and discharged;
The composite hydrolytic enzyme that adopts in implementing production method of the present invention is through mutagenesis screening, thereby possess rotation and vibrational level feature and have the multifunctional microbial prozyme sort of quyi of higher affinity interaction, contain the amylolytic enzyme that can make living starch efficiently resolve into monose fast; The yeast that adopts is that the composite hydrolytic enzyme with this process using is complementary and can implements the extraordinary yeast of hydrolysis and fermentation running balance at normal temperatures.
Advantage of the present invention and beneficial effect are: in this zymotechnique, saccharification and fermentation are carried out synchronously, the glucose that saccharification obtains can be utilized by yeast at once, this treating processes has been removed all high temperature steamings and low temperature boiling process from, fermenting process carries out under 23 ℃～45 ℃ normal temperature state, can play the purpose of a large amount of save energy; Mash directly separates before slightly heating up in a steamer, proceed the catalytic hydrolysis fermentation through separating the solid wort sludge that obtains, can realize the hydrolysed ferment to residual starch, the starch reuse factor reaches more than 80%, thereby the starch utilization ratio of whole production technology is reached more than 95%.The waste liquid of this technology can most of reuse, and small part is handled the back discharging, is the environment-protecting clean production technique.
Specific implementation method: followingly further processing step of the present invention is described in detail, the present invention includes following technological process:
The living starch that the bright potato of the first step and potato the are dried sight activation treatment that is situated between: in this step, utilization solid-state molecular cluster energy-structure improves technology to the potato raw starch sight activation treatment that is situated between, and use liquid molecular cluster energy-structure improvement technology that the reaction water of participating in the produced amylolysis process is carried out liquid state Jie and see activation treatment, it is that the utilization mechanical jordaning technology living starch that bright potato and potato is dried repeatedly grinds at normal temperatures that solid-state molecular cluster energy-structure that be situated between to see activation treatment improves, its particle is reached more than 300 orders, the liquid molecular cluster energy that liquid Jie sees activation treatment is to make liquid at normal temperatures by 5000～8000 Gausses' gradient magnetic, and the dissolved oxygen ability is brought up to more than 30%.
Second step carried out the synchronous hydrolysed ferment of normal temperature to potato raw starch and handles: this fermenting process is the Primary Fermentation process, at this fermenting process, add composite hydrolytic enzyme, yeast simultaneously, potato raw starch is implemented non-evaporating liquid direct hydrolysis fermentation of boiling, by the mash of hydrolysed ferment running balance reaction generation greater than 10% ethanol content.
The 3rd step wine liquid and wort sludge separating treatment: the mash that Primary Fermentation obtains is directly told wine liquid and wort sludge with solid separation method, and wine liquid directly enters and slightly heats up in a steamer and rectifying, and wort sludge is directly entered the secondary fermentation process.
The 4th step wort sludge is fermentative processing once more: this fermenting process is the secondary fermentation process, in this process, add the sight catalyzer that is situated between and carry out catalystic, fermentative, reaction generates wine liquid and the waste residue greater than 20% ethanol content, with wine liquid with after waste residue separates with solid-liquid separating method, wine liquid enters and slightly heats up in a steamer rectifying, waste residue is handled the back as feed or fertilizer, the sight catalyzer that is situated between is a kind of organic acid substance of natural origin, as the zymic growth stimulant, can suppress varied bacteria growing, improve fermentation level, its addition can improve the rate of getting alcohol 1～3% when 100～500ppm.
The 5th step slightly heated up in a steamer rectifying and handles: wine liquid slightly heated up in a steamer rectifying, forms the product of ethanol content 95%, and the most of reuse of the waste liquid that is produced, small part is handled the back discharging.
Described potato raw starch is carried out synchronous composite hydrolytic enzyme, the yeast that adds in the synchronous hydrolysed ferment treating processes of normal temperature, and the spice solid-liquid ratio of potato powder and water is 1: 2～1: 4.
Carry out in the synchronous hydrolysed ferment treating processes of normal temperature at described potato raw starch, residual total reducing sugar is controlled at 3%～8%, and reducing sugar is controlled at 1.5%～3%, generates the mash alcohol concn greater than 10%.
In described Primary Fermentation process, the criterion of implementing the Primary Fermentation end of liquid water hydrolysis and fermentation is that a liter sour amplitude reaches 1.5～2 times.
Containing greater than 10% alcoholic acid mash of generating after the Primary Fermentation adopts liquid-solid isolation technique directly to be separated into wine liquid and wort sludge, isolating wort sludge enters the process of secondary fermentation, and be impregnated in and have fermentation and promote Jie of function to see catalyzer to carry out secondary fermentation, the residual total reducing sugar of this fermenting process is controlled at 0.5%～2%, and reducing sugar is controlled at 0.2%～1%;
In the secondary fermentation process, the secondary fermentation end of processing criterion of implementing solid state fermentation is that zymic concentration is less than 0.5 * 10
8Individual/milliliter;
Finishing the back in the potato raw starch secondary fermentation adopts solid-liquid separation technique that mash is separated into wine liquid and waste residue;
Described main fermentation temperature is 23 ℃～45 ℃, and the secondary fermentation temperature is 20 ℃～42 ℃;
Described Primary Fermentation potential of hydrogen is pH3.0～5.5, and the secondary fermentation potential of hydrogen is pH3.5～6.0;
Give birth to the embodiment of Starch Production alcohol with Ipomoea batatas:
The first step is seen the activation treatment process to Jie of reactant:
1, earlier Ipomoea batatas is given birth to starch and its Jie is seen activation treatment, increase the affinity interaction of reactive material with solid molecular cluster energy-structure improvement technology;
2, the water that will participate in reaction improves its cluster structure by water molecule cluster energy-structure improvement system, and its cluster structure is diminished, and level structure uprises, and the dissolved oxygen ability increases more than 30%;
3, the sweet potato raw after will handling with handle after water carry out with 1: 3 ratio that spice is laggard goes into main fermentation tank.
The second step Primary Fermentation process:
1, composite hydrolytic enzyme and the yeast that matches are added main fermentation tank simultaneously;
2, begin to enter main fermentation stage more than 28 ℃ at normal temperature;
3, measured a temperature in per eight hours in the Primary Fermentation process: main fermentation temperature is 30 ℃～32 ℃, acidity-basicity ph 3.6～4.5;
4, after Primary Fermentation enters 72 hours, it is risen sour amplitude every two hours tests, marquis when Primary Fermentation reaches 84 hours rises sour amplitude and reaches 1.8 times, finishes the Primary Fermentation process, this moment residual total reducing sugar 5%, reducing sugar 2%;
5, allow mash directly enter liquid-solid separation system from main fermentation tank.
The 3rd liquid-solid sepn process of step:
1, the mash that will enter liquid-solid separator separates at normal temperatures, separates to form fluent meterial wine liquid and solid matter wort sludge;
2, the wort sludge that obtains is packed into secondary fermentation jar carries out secondary fermentation;
3, wine liquid being injected thick distillation unit slightly heats up in a steamer.
The 4th step secondary fermentation process:
1, wort sludge is packed into secondary fermentation device, adding is situated between sees catalyzer;
2, per eight hours mensuration one secondary data in the secondary fermentation process: 32 ℃～33 ℃ of temperature, acidity-basicity ph 4.5～5.1;
3, after secondary fermentation enters 60 hours, yeast concn is per hour tested, when yeast concn less than 0.5 * 10
8Individual/when milliliter, finish the secondary fermentation process, this moment residual total reducing sugar 1.0～1.2%, reducing sugar 0.5～0.6%;
4, the wort sludge liquid of secondary fermentation is packed into equipment for separating liquid from solid separates, and the wine liquid after the separation enters and slightly heats up in a steamer and rectifying, and the waste residue after the separation enters the post-treatment stage;
The 5th step was slightly heated up in a steamer rectifying:
1, the wine liquid after slightly heating up in a steamer enters rectifying, most of reuse after the liquid waste disposal, small portion discharging;
2, the alcohol and the waste liquid that form after the rectifying are handled, the most of reuse of waste liquid, small portion is handled the back discharging.
Claims (12)
1. potato raw starch meso one-step method ethanol production method, it is characterized in that: its production method is finished by following steps:
The living starch that the bright potato of the first step and potato the are dried sight activation treatment that is situated between: in this step, utilization solid-state molecular cluster energy-structure improves technology to the potato raw starch sight activation treatment that is situated between, and uses liquid molecular cluster energy-structure improvements technology that the reaction water of participating in the produced amylolysis process is carried out liquid state Jie sight activation treatment;
Second step carried out normal temperature to potato raw starch and handles with the one-step hydrolysis Primary Fermentation: this fermenting process is the Primary Fermentation process, at this fermenting process, add composite hydrolytic enzyme, yeast simultaneously, potato raw starch is implemented non-evaporating liquid direct hydrolysis fermentation of boiling, by the mash of hydrolysed ferment running balance reaction generation greater than 10% ethanol content;
The 3rd step wine liquid and wort sludge separating treatment: the mash that Primary Fermentation obtains is directly told wine liquid and wort sludge with solid separation method, and wine liquid directly enters and slightly heats up in a steamer and rectifying, and wort sludge is directly entered the secondary fermentation process;
The 4th step wort sludge is fermentative processing once more: this fermenting process is the secondary fermentation process, in this process, add the sight catalyzer that is situated between and carry out catalystic, fermentative, reaction generates wine liquid and the waste residue greater than 20% ethanol content, with wine liquid with after waste residue separates with solid-liquid separating method, wine liquid enters and slightly heats up in a steamer rectifying, and waste residue is handled the back as feed or fertilizer;
The 5th step slightly heated up in a steamer rectifying and handles: wine liquid slightly heated up in a steamer rectifying, forms the product of ethanol content 95%, and the most of reuse of the waste liquid that is produced, small part is handled the back discharging.
2. potato raw starch meso one-step method ethanol production method according to claim 1, it is characterized in that: described potato raw starch is carried out adding composite hydrolytic enzyme, yeast in the synchronous hydrolysed ferment treating processes of normal temperature synchronously, and the spice solid-liquid ratio of potato powder and water is 1: 2～1: 4.
3. potato raw starch meso one-step method ethanol production method according to claim 1, it is characterized in that: carry out in the synchronous ordinary-temp hydrolysis Primary Fermentation treating processes at described potato raw starch, residual total reducing sugar is controlled at 3%～8%, reducing sugar is controlled at 1.5%～3%, generates the mash alcohol concn greater than 10%.
4. according to the described potato raw starch meso one-step method ethanol production method of claim 1, it is characterized in that: in described Primary Fermentation process, the criterion of implementing the Primary Fermentation end of liquid water hydrolysis and fermentation is that a liter sour amplitude reaches 1.5～2 times.
5. according to the described potato raw starch meso one-step method ethanol production method of claim 1, it is characterized in that: containing greater than 10% alcoholic acid mash of generating after the Primary Fermentation adopts liquid-solid isolation technique directly to be separated into wine liquid and wort sludge, isolating wort sludge enters the process of secondary fermentation, and be impregnated in and have fermentation and promote Jie of function to see catalyzer to carry out secondary fermentation, the residual total reducing sugar of secondary fermentation process is controlled at 0.5%～2%, and reducing sugar is controlled at 0.2%～1%.
6. potato raw starch meso one-step method ethanol production method according to claim 1 is characterized in that: in the secondary fermentation process, the secondary fermentation end of processing criterion of implementing solid state fermentation is that zymic concentration is less than 0.5 * 10
8Individual/milliliter.
7. potato raw starch meso one-step method ethanol production method according to claim 1 is characterized in that: finish the back in the potato raw starch secondary fermentation and adopt solid-liquid separation technique that mash is separated into wine liquid and waste residue.
8. potato raw starch meso one-step method ethanol production method according to claim 1 is characterized in that: described main fermentation temperature is 23 ℃～45 ℃, and the secondary fermentation temperature is 20 ℃～42 ℃.
9. according to the described potato raw starch meso one-step method ethanol production method of claim 1, it is characterized in that: described Primary Fermentation potential of hydrogen is pH3.0～5.5, and the secondary fermentation potential of hydrogen is pH3.5～6.0.
10. according to the described potato raw starch meso one-step method ethanol production method of claim 1, it is characterized in that: it is to grind at normal temperatures with the mechanical jordaning technology living starch that bright potato and potato is dried that the solid-state molecular cluster energy-structure of seeing activation treatment of giving an account of improves, and its particle is reached more than 300 orders.
11. according to the described potato raw starch meso one-step method ethanol production method of claim 1, it is characterized in that: the liquid molecular cluster energy that described liquid Jie sees activation treatment is to make liquid at normal temperatures by 5000～8000 Gausses' gradient magnetic, and the dissolved oxygen ability is brought up to more than 30%.
12. according to the described potato raw starch meso one-step method ethanol production method of claim 1, it is characterized in that: it is a kind of natural organic acid substance that described Jie sees catalyzer.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101891510A (en) * | 2010-08-16 | 2010-11-24 | 湖南农业大学 | Method for preparing commercial organic fertilizer from yam vinasse |
| CN101586124B (en) * | 2008-05-22 | 2012-04-25 | 中粮集团有限公司 | Method for preparing ethanol by adopting yam materials |
| CN101676395B (en) * | 2008-09-19 | 2012-09-05 | 中粮集团有限公司 | Method for preparing alcohol by utilizing potato materials |
| CN101586123B (en) * | 2008-05-22 | 2013-01-30 | 中粮集团有限公司 | Method for preparing ethanol by adopting yam materials |
| CN101676396B (en) * | 2008-09-19 | 2013-03-06 | 中粮集团有限公司 | Method for preparing alcohol by utilizing potato materials |
-
2007
- 2007-10-15 CN CNA2007100502347A patent/CN101165189A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586124B (en) * | 2008-05-22 | 2012-04-25 | 中粮集团有限公司 | Method for preparing ethanol by adopting yam materials |
| CN101586123B (en) * | 2008-05-22 | 2013-01-30 | 中粮集团有限公司 | Method for preparing ethanol by adopting yam materials |
| CN101676395B (en) * | 2008-09-19 | 2012-09-05 | 中粮集团有限公司 | Method for preparing alcohol by utilizing potato materials |
| CN101676396B (en) * | 2008-09-19 | 2013-03-06 | 中粮集团有限公司 | Method for preparing alcohol by utilizing potato materials |
| CN101891510A (en) * | 2010-08-16 | 2010-11-24 | 湖南农业大学 | Method for preparing commercial organic fertilizer from yam vinasse |
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