CN101168745A - Method for producing ethanol from cooked potato - Google Patents
Method for producing ethanol from cooked potato Download PDFInfo
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- CN101168745A CN101168745A CNA2007102020692A CN200710202069A CN101168745A CN 101168745 A CN101168745 A CN 101168745A CN A2007102020692 A CNA2007102020692 A CN A2007102020692A CN 200710202069 A CN200710202069 A CN 200710202069A CN 101168745 A CN101168745 A CN 101168745A
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Abstract
The invention relates to a method for producing ethyl alcohol with cooked whole potatoes. The invention is characterized in that microwave heating and slaking, crushing, freeze thawing and wall breaking, liquefying, cellulase and xylanase saccharification, and fermentation are performed to the potato raw material after trash extraction and cleaning, , and the fermentation liquor is vacuum decompressed and distilled to obtain the final product of ethyl alcohol which is stored at the room temperature. For potato raw material including cellulose, starch, and other components, the method is utilized first for the microwave slaking of the starch included in the raw material, the cellular content is seeped through freeze thawing and wall breaking, then liquifying enzyme, saccharifying enzyme and cellulolytic enzyme are added in sequence, microzyme is immobilized for disintegration and conversion of potato components, and ethyl alcohol is obtained through vacuum decompressing and distillation, and is sealed and stored at the room temperature. The method enables the potato raw material to be liquefied at 80-85 DEG C, saccharified with cellulase and xylanase at 58-62 DEG C, fermented at 28-32 DEG C, and vacuum decompressed and distilled, and can utilize the potato components to produce ethyl alcohol to the maximum limit, and has the advantages of energy conservation, quick speed and high yield rate, thereby being widely applied for producing ethyl alcohol with various potatoes (containting cellulose and starch).
Description
Technical field
The present invention relates to the ripe full potato of a kind of potato and produce the ethanol method, specifically relate to the production ethanol method of a kind of plant (compositions such as cellulose, starch).Belong to field of deep processing of farm products.
Background technology
The fermentation alcohol of China 80% (ethanol) is to use starch materials production, is that the ethanol of raw material production accounts for 45% with potato classes such as dehydrated sweet potatos wherein.Dehydrated sweet potato and bright sweet potato are the main potato raw materials that China produces alcohol, by the most of factories of China are adopted.The main component of solid substance is a starch in the sweet potato, also contains a spot of carbohydrate and protein.Starchy material is produced alcohol and is divided into technologies such as raw materials pretreatment, material cooking, saccharifying agent preparation, saccharification, distiller's yeast preparation, ethanol fermentation and distillation.Each grain distillery of China extensively adopts the technology of continuously cooking at present, and using always has methods such as pot type (cooking-pot type) continuously cooking, tower (pillar) continuously cooking.Starchy material suction back continuously cooking under High Temperature High Pressure (126～130 ℃ of temperature, pressure 2.74～3.43 ten thousand pascals), the cooking time potato is done 90～100min, corn 100～120min.Steaming material needs to consume steam 185.9～247.86kg/T, and according to domestic situation, the steam that cooking section consumed accounts for 25～30% of whole process of production steam consumption.
Microwave heating is as the exploitation of having been paid much attention to and be applied of a new technology.Microwave current be widely used in to food carry out expanded, dry, take off raw meat and Preservation Treatment.Its advantage of microwave heating is 1. to heat the inner type of heating of genus, electromagnetic energy directly acts on medium molecule and converts heat to, and transmission is heated inside and outside making medium simultaneously, do not need thermal conduction, so can no matter how inside all can reach even heating in the short period of time material shapes, wet phenomenon in scorched outside and underdone inside, outer the doing in the time of can avoiding heating as indirect heating modes such as steam, electrically heated; Improve quality product, helped the formation of food material quality.2. water molecules, protein, nucleic acid, fat, carbohydrate etc. absorb after the micro-wave energy, along with direction of an electric field changes, will cause the rotation of molecule, cause intermolecular frequent impact and produced a large amount of heat of friction, thus cause material at short notice temperature raise rapidly, heating or slaking.3. heating chamber is a sealed hollow, and microwave can not leak, can only the heating object bulk absorption, and the air of heating chamber and cell therefor can not generate heat, and do not have extra heat energy loss, so thermo-efficiency is high; Energy-conservationly generally can reach 30～50%.4. microwave make shorten greatly process period, to heat control easily, good product quality, color and luster and freshness good, moisture and nutritive ingredient loss are less, bacteria containing amount is low, processing efficiency is high.
Immobilized cell technology is emerging modern biotechnology, and the means of its utilization physics or chemistry in the area of space that limits, make the free cellular localization it keep catalysis activity, and can use repeatedly.The appearance of immobilization technology makes the two-forty fermentation of high-cell density become possibility.
Hou Hongping etc. are the carrier of fixed yeast cell with the sodium alginate, adopt syllogic fluidized bed bio reactor fermented maize Starch Production alcohol, select the Nanyang mixed yeast as immobilized best bacterial classification, saccharifying enzyme consumption 1.0%, saccharification time 60min, conversion coefficient reaches more than 90%, converted mash just sugar is 9.88～15.88 ° of Bx, fermentation time is 6～11h, the volume percent content of alcohol is 4.8～9.2% in the maturing fermentation wine with dregs, the alcohol production ability of reactor is 3.8～4.5g/ (Lh), and the alcohol production ability of gel is 11.3～13.6g/ (Lh), and residual sugar all is lower than 1.0 ° of Bx in the maturing fermentation wine with dregs.[Hou Hongping, Wang Jiadong. the applied research [J] of immobilized yeast in liquor is produced. Chinese food journal .2005 Vol.5]
Present domestic grain distillery some Technologies commonly used comprise:
1. the method for continuously cooking
1) its technology of cooking-pot type continuously cooking is: raw material is transported to hopper through chapelet, pulverize by beater grinder, powder is through the spiral spices device, adds the water of 1: 3.5 or 1: 4.0, about 40 ℃ of water temperatures, fully mixed in tempering tank, be preheated to 70～80 ℃, send into steam cooker then No. 1, make mash, feed steam, boost to 2.45 ten thousand pascals, keep 10min, breakdown flows into the valve of No. 2 steam cookers again, after filling mash, open No. 3, mash is delivered to steam cooker No. 3, treat that the mash that No. 3 pot tops comes out advances the after-ripening device from tangential direction and separates vapour-liquid, reclaiming secondary steam uses for heating, waist is drawn wine with dregs pipe (insertion bottom) on the after-ripening device, connects with vacuum cooler, and its vacuum tightness often keeps 400 mmhg, make mash moment be cooled to the needed temperature of saccharification, send into brew kettle.The processing condition of cooking-pot type continuously cooking: being preheated to the boiling ripening time from slip is 90～120min, 70～80 ℃ of slurry temperatures, inlet temperature is 125～128 ℃, No. 1 the pot temperature out is 126～130 ℃, pressure is 2.74～3.43 ten thousand pascals, No. 2 pot pressure are 1.96～2.74 ten thousand pascals, and No. 3 pot pressure are 1.27～1.96 ten thousand pascals, and vapour liquid separator pressure is 0.78～1.96 ten thousand pascal.The deficiency of this method is: cooking time is longer, and the temperature height has the sugar loss in the digestion process.Steam cooker pressure height.2) its technology of pillar continuously cooking is: the dehydrated sweet potato raw material rises to hopper through chapelet, through pulverizing, in tempering tank, be made into the powder slurry with 60～65 ℃ of hot water, water addition ratio is 1: 4, and can add 0.07～0.1% starch liquefacation enzyme, and starch slurry is better liquefied.Powder is starched with the well heater of centrifugal pumping to the pillar continuously cooking, feed the steam of 2.45～2.65 ten thousand pascal gage simultaneously, the powder slurry is by the steam direct heating, instantaneous being heated to about 130 ℃, enter the boiling post through snubber, be provided with six contraction mouths in boiling post 1 and 3, powder is starched when the position, shrinking zone, because the adiabatic expansion of steam, thereby reach the purpose of high speed cooking.In boiling post 2 and post district, have 12 baffle plates, the powder slurry is contacted better with steam, the time that the powder slurry stops in the boiling post is 15min, the powder slurry is 2.65 ten thousand pascals' (gauge pressure) at the pulp digester intake pressure, top hole pressure is 1.57～1.76 ten thousand pascals, the boiling wine with dregs enters the lower curtate of after-ripening device after coming out in boiling post district, upwards the residence time is about 60min, then cooks fully.After-ripening pressure is 0.88 ten thousand pascal's (gauge pressure), and the mash temperature is 118 ℃, and the mash vapour liquid separator that comes out tangentially to enter from after-ripening device middle part is got rid of a large amount of secondary steams, and pressure is just reduced to normal pressure.The deficiency of aforesaid method is: the cooking pressure height, and the temperature height, the time is long, and sugar causes loss through High Temperature High Pressure, and has a small amount of feed liquid coking phenomenon.
2. the liquefaction of starch and saccharification
Low temperature double-enzyme methods such as Zhang Chenghu liquefaction, Mashing process are at the application [Zhang Chenghu of our factory, Ma Xinru. low temperature double-enzyme method liquefaction, Mashing process are in the application of our factory. and 2002 Vol.29 make wine, No.4] show: mixed water temperature is at 60～65 ℃, mixing water and Semen Maydis powder, Ye Huamei, NaOH enter the spice jar simultaneously, material-water ratio is controlled at 1: (2.5～3.0), about 60 ℃ of spice temperature controls, the pH of feed liquid is between 6.5～7.0.Add among the NaOH and organic acid, be beneficial to the effect of Ye Huamei, reduce the inactivation of Ye Huamei.Corn steep liquor enters liquefied pot by overflow, feeds steam and heats to feed liquid, and the control boiling temperature is 95～100 ℃, liquefying time 3.5～4h.Before saccharification, mash pH value is reduced to 4.5 by 6.5, in souring tank, adds H
2SO
4Carry out the feed liquid acidifying, the feed liquid after the acidifying reduces the temperature to 60 ℃ through spiral-plate heat exchanger, adds saccharifying enzyme simultaneously and enters saccharifying tank and carry out saccharification.Converted mash drops to 30～32 ℃ by spiral-plate heat exchanger and sends into fermentation workshop section.High temperature steaming: boiling temperature (t
1) 125 ℃ of spice temperature (t
2) 60 ℃; Low temperature boiling: boiling temperature (h
1) 95 ℃ of spice temperature (t
2) 60 ℃.Adopt low temperature boiling that the generation of caramel is obviously reduced, the content of methyl alcohol reduces, and the starch loss reduces to 0.2% by original 1.2%, and the zymic fermentation is more thorough, and the yield of liquor increases.The deficiency of this method is: liquefying time is very long, reaches 3.5～4h, adds H
2SO
4It is serious to equipment corrosion to carry out the feed liquid acidifying.
3. dual-enzymatic process
Ji Yanhong etc. studies show that: maize raw material advances people's steam cooker after crushed, adds backflow alcohol tank liquid spice simultaneously in steam cooker, and material-water ratio 1: 3～5, feed temperature reach 60～70 ℃, a-amylase is added in the steam cooker by 1g raw material 6 unit enzymes liquefy.The feed liquid that will liquefy is carried out gelatinization 120min again, and temperature is controlled at 100 ℃.Behind vapour wine with dregs separator, the 1g raw material adds saccharifying enzyme 100 units, carries out saccharification 40min at 60～65 ℃.Be pickled with grains or in wine through spraying, cool off squeezing into to ferment, ferment about 55h for 36～40 ℃ in temperature behind the access distiller's yeast.Sophisticated karusen is after distillation, and effusive poor liquid carries out solid-liquid separation, and its solid substance drying becomes high protein feed, squeezes into the spice pot after poor water is handled, and utilizes once more.Adopt double-enzyme method can reduce starch loss 1.2%, save food significantly, improve the rate of getting alcohol. compare with traditional technology, the starch transformation efficiency can improve 8～10%, can save corn 5～10%.The deficiency of this method is: gelatinization time reaches 120min, and gelatinization point is high 100 ℃, leavening temperature high 36～40 ℃ [Ji Yanhong, Wang Huawen, Dong Qingshan, Wang Xuepin. dual-enzymatic process is produced discussion Henan chemical industry the 7th phase of calendar year 2001 of alcohol].
4. cell fixation metallization processes
Hou Hongping etc. studies show that: the immobilized best approach of yeast is after getting the aroma-producing active dry yeast mixing embedding of 40mL 6% gelatin, 1.0g yeast saccharomyces cerevisiae wet thallus and 1.5%, to use the crosslinked 3h of 1.5% glutaraldehyde solution again.The suitableeest diastatic fermentation time of immobilized yeast is 9d.Fixed yeast specific ionization yeast fermentation speed is fast, and the yield of liquor has improved 2.2 percentage points, and product ester amount is high by 20%.Continuously use 10 batches, its physical strength is good, the wine brewing stable performance, with gelatin and glutaraldehyde fixedly the method for yeast saccharomyces cerevisiae and SHENGXIANG yeast be feasible.The deficiency of this method is: the diastatic fermentation time is long to be 9d, yeast after glutaraldehyde solution is handled can not be used for food grade alcoholic acid fermentative production [Hou Hongping, Wang Jiadong. the applied research [J] of immobilized yeast bacterium in liquor is produced. Chinese food journal .2005 Vol.5].
5. sweet potato system liquor processing technology
Sweet potato system liquor processing technology shows: sweet potato system white spirit process is handled for (1) raw material: bright potato is cleaned, removed impurity and earth, drain stand-by then.(2) cut: with filament making machine the potato piece is cut into the potato silk, the about 5～10mm of diameter, or the potato piece is cut into the fourth of broad bean size with dicer.(3) add stopping composition: add husk or sweet potato leaves and stems fragment, add-on be the sweet potato raw material heavy about 20%.(4) boiling: feed steam in the raw material bottom, the raw material steaming is cooked thoroughly.(5) cooling: the raw material of boiling is cooled to 24～26 ℃, can be cooled to 30～32 ℃ winter.(6) mix song: cooled raw material divides mixes the sort of quyi three times, and total amount is about about 4% of raw material, and the amount of admixing is about about 1/3 at every turn.(7) fermentation: the grog that will mix the sort of quyi is put into container sealing, will stay a production well in addition, the carbon dioxide that produces when fermenting to discharge.Ferment and finished in general 5～7 days.(8) add husk: the material base finished of fermentation generally also will add some husks, so that unimpeded being unlikely to of air-flow calm the anger during distillation.Add-on what so that the circulation of alcohol and steam be advisable.(9) distillation: behind the empty rice steamer circle gas, begin to go up rice steamer, wear gas one deck last layer, in order to avoid repeated gas.The condensation pot is best with the tin pot generally, also the iron pan after the available processes.The bamboo groove will be aimed at the bottom of a pan point, splashes in the groove so that wine liquid converges, and flows out outside the rice steamer again, flows in the wine jar.The sealing of the good cloth of the two ends pad of rice steamer (zeng) prevents that fume from running out of.[the precious tame Li Su plum of Liu etc., foods processing technique technology and prescription complete works of (descending), scientific and technical literature press, 1992, p:252～256].The deficiency of this method is: steam the wine duration and degree of heating and be difficult for grasping, too the Da Yi enamelware pot makes wine that burnt pot flavor be arranged.In case enamelware pot, then this rice steamer wine is all scrapped, and will thoroughly clean all devices.Traditional potato class brewing method needs boiling, and not only labour intensity is big, and consumes a large amount of fuel, and cost is big, and fermentation time also reaches more than 1 month at least.
Summary of the invention
The object of the present invention is to provide a kind of microwave heating slaking potato, 80～85 ℃ of liquefaction, 58～62 ℃ of double enzymes saccharifications, 28～32 ℃ of condition fermentations, ethanol is produced in vacuum distilling, energy-conservation, quick, yield is high, can make full use of the production ethanol method of potato composition.
To achieve these goals, the technical scheme that the present invention takes is: the ripe full potato of a kind of potato is produced the alcoholic acid method, it is characterized in that its step of this production method is as follows:
(1) material choice: the potato of selecting for use fresh nothing to rot, go bad is a raw material.
(2) clean: raw material is put in the rinse bath into pressurised stream flushing, residual earth of flush away raw material outside surface and impurity, draining.
(3) microwave heating slaking: the plastics by microwave of packing into of the potato ball behind the draining is steamed in the box, and 10 sections firepower keep 10～20min, and potato is all well-done, takes out cooling, and when making the potato deblocking temperature drop to 25 ℃ of left and right sides, crushing potato piece becomes the powder pasty state.
(4) freeze thawing broken wall: the powder paste is frozen 4～12h as for refrigerator and cooled, freeze, take out and be melted into the powder agglomates shape, standby.
(5) liquefaction: in the temperature control heating tank, by the bright potato of potato: water=1: 2.0～5.0 (W/W) adds the water of bright potato and microwave heating to 70～80 ℃, Ye Huamei (4000u) is pressed 0.1～0.5% of material quantity and is added, uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60～62 ℃ after finishing.
(6) double enzymes saccharification: saccharifying enzyme (50000u) is pressed 0.1～0.3% of material quantity and is added, and cellulase (50000u) is pressed 0.1～0.5% of material quantity and added uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.
(7) fermentation: with the raw material after the saccharification, in the fermentor tank of packing into, add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.Minimizing of generation bubbles volume and material liquid pH variation tend towards stability fermentation ends in jar.Concrete fermentation time changes according to the situation in the warm fermenting process of material to be decided.
(8) distillation: the raw material after will fermenting, at 0.06～0.07MPa vacuum under pressure suction filtration, filter the yeast that obtains and activate the back utilization once more.Filtrate is packed in the Rotary Evaporators, and the vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2～4h.Collect liquid that the distiller prolong oozes and pack in the vial after the sterilization, sealing is the ethanol finished product, and normal temperature is storage down.Be distilled to material liquid volume about 1/10 and can stop distillation.
The present invention is applicable to the full potato fermentative production of ethanol of cellulose, starch component, at first utilize above-mentioned processing method (3) to make the yam starch slaking, step (4) is destroyed the potato granular cell, press above-mentioned steps (5), (6), (7) then in the ripe full potato of gained, press the bright potato of potato: water=1: 2.0～5.0 (W/W) adds bright potato and water, press 0.1～0.5% of material quantity and add Ye Huamei (4000u), uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60 ℃ after finishing.Press 0.1～0.3% of material quantity and add saccharifying enzyme (50000u), press 0.1～0.3% of material quantity and add cellulase (50000u), uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.Add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.The vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2.0～4.0h.The liquid that is oozed by the distiller prolong is packed in the vial after the sterilization, and sealing is the ethanol finished product, and normal temperature is storage down.
The ripe full potato of the above-mentioned potato that the present invention takes is produced the alcoholic acid method, utilize the inner type of heating of microwave, the water molecules that electromagnetic energy directly acts in the potato converts heat to, reach the inside and outside even heating simultaneously of potato tissue at short notice, starch slaking speed is fast, heat-up time is short, and heat utilization efficiency improves greatly.This method slaking potato speed is fast, the time short, gets final product whole slakings, and can keep potato nutritional composition, original local flavor and color and luster to greatest extent 10 sections firepower, 10～20min potato.This method has solved raw material High Temperature High Pressure high cooking (126～130 ℃ of temperature, the pressure 2.74～3.43 ten thousand pascals that adopts in China's alcohol production traditional technology effectively, times 60～120min) technology makes easily that fructose is converted into caramel in the raw material, caramel not only can not make yeast fermentation, also can hinder the effect of saccharifying enzyme to starch, influence yeast growth and alcohol output, the starch loss can reach about 12%, thereby has reduced the rate of getting alcohol, influences the problem of the performance of enterprises; High temperature steaming steam economy height, the big problem of cooling water consumption.Applied microwave slaking raw material technical energy saving reaches 30～50%.
The cellular form that potato cell still is kept perfectly behind microwave ripening, and the adventitia of potato starch particle is firmer, materials such as the starch in the cell ooze out less, and diastatic Decomposition is restricted.Be head it off, the present invention adopts cell freeze thawing wall breaking technology, utilizes and contains a large amount of moisture in the vegetable cell, the big ice crystal that produces in the freezing process causes plant cell tissue's mechanical injuries easily, cause that cell walls destroys, entocyte oozes out, and is convenient to amylase and carries out Decomposition.
Adopt immobilized yeast cell fermentation technology, fixed cell carrier can use more than 1 year repeatedly, changes the annual disposable inoculation that only needs into from traditional inoculation every day, has saved the great amount of manpower and material resources and the energy.Fermentation period shortens to 30～40h by 68～72h of traditional method, improves alcohol production power more than one times.This technology has solved the traditional zymotic existence needs inoculation every day, and enzyme and yeast cell are in reactor, and cell stability is relatively poor, under anaerobic easy inactivation, alcohol production efficient is not high, and adding enzyme and yeast needs great amount of manpower, fermentation period 68～72h, the problem that energy consumption is big.
The ripe full potato of a kind of potato provided by the invention is produced the alcoholic acid method, take into full account of the influence of the contained composition of the ripe full potato of potato to alcohol product, utilize Ye Huamei, saccharifying enzyme, cellulase to act on the potato heterogeneity respectively, effective starch-splitting and Mierocrystalline cellulose, supply with the required fermentation nutrient of yeast, fermentation has fast, the yield advantages of higher of speed, and ethanol content reaches 6.8～9.2%, and energy-conservation 10～30%.
The present invention can be widely used in raw material production ethanol such as potato, sweet potato.This The Application of Technology is upgraded the alcohol production enterprise technology, strengthens enterprise competitiveness, promotes the raising of Potato Industry comprehensive benefit to have positive effect.
Embodiment
Embodiment 1
With the potato is raw material, uses the ripe full potato of a kind of potato provided by the invention and produces alcoholic acid method production ethanol, and its step is as follows:
(1) material choice: the potato of selecting for use fresh nothing to rot, go bad is a raw material;
(2) clean: raw material is put in the rinse bath into pressurised stream flushing, residual earth of flush away raw material outside surface and impurity, draining.
(3) microwave heating slaking: the plastics by microwave of packing into of the 1000g potato ball behind the draining is steamed in the box, and 10 sections firepower keep 10～20min, and potato is all well-done, takes out cooling, and when making the potato deblocking temperature drop to 25 ℃ of left and right sides, crushing potato piece becomes the powder pasty state.
(4) freeze thawing broken wall: the powder paste is frozen 4.0～6.0h as for refrigerator and cooled, freeze, take out and be melted into the powder agglomates shape, standby.
(5) liquefaction: in the temperature control heating tank, by the bright potato of potato: water=1: 2.0～5.0 (W/W) adds the water of bright potato and microwave heating to 70～80 ℃, Ye Huamei (4000u) is pressed 0.1～0.5% of material quantity and is added, uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60 ℃ after finishing.
(6) double enzymes saccharification: saccharifying enzyme (50000u) is pressed 0.1～0.3% of material quantity and is added, and cellulase (50000u) is pressed 0.1～0.5% of material quantity and added uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.
(7) fermentation: with the raw material after the saccharification, in the fermentor tank of packing into, add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.Minimizing of generation bubbles volume and material liquid pH variation tend towards stability fermentation ends in jar.Concrete fermentation time changes according to the situation in the warm fermenting process of material to be decided.
(8) distillation: the raw material after will fermenting, at 0.06～0.07MPa vacuum under pressure suction filtration, filter the yeast that obtains and activate the back utilization once more.Filtrate is packed in the Rotary Evaporators, and the vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2.0～4.0h.Collect liquid that the distiller prolong oozes and pack in the vial after the sterilization, sealing is the ethanol finished product, and normal temperature is storage down.Be distilled to material liquid volume about 1/10 and can stop distillation.
Embodiment 2
With the sweet potato is raw material, uses a kind of ripe full potato provided by the invention and produces alcoholic acid method production ethanol, and its step is as follows:
(1) material choice: the sweet potato of selecting for use fresh nothing to rot, go bad is a raw material;
(2) clean: raw material is put in the rinse bath into pressurised stream flushing, residual earth of flush away raw material outside surface and impurity, draining.
(3) microwave heating slaking: go into plastics by microwave and steam in the box the 1000g sweet potato behind the draining is packaged, 10 sections firepower keep 10～20min, and sweet potato is all well-done, takes out cooling, and when making the potato deblocking temperature drop to 25 ℃ of left and right sides, crushing potato piece becomes the powder pasty state.
(4) freeze thawing broken wall: the powder paste is frozen 4.0～6.0h as for refrigerator and cooled, freeze, take out and be melted into the powder agglomates shape, standby.
(5) liquefaction: in the temperature control heating tank, by the bright potato of sweet potato: water=1: 2.0～5.0 (W/W) adds the water of bright potato and microwave heating to 70～80 ℃, Ye Huamei (4000u) is pressed 0.1～0.5% of material quantity and is added, uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60 ℃ after finishing.
(6) double enzymes saccharification: saccharifying enzyme (50000u) is pressed 0.1～0.3% of material quantity and is added, and cellulase (50000u) is pressed 0.1～0.5% of material quantity and added uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.
(7) fermentation: with the raw material after the saccharification, in the fermentor tank of packing into, add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.Minimizing of generation bubbles volume and material liquid pH variation tend towards stability fermentation ends in jar.Concrete fermentation time changes according to the situation in the warm fermenting process of material to be decided.
(8) distillation: the raw material after will fermenting, at 0.06～0.07MPa vacuum under pressure suction filtration, filter the yeast that obtains and activate the back utilization once more.Filtrate is packed in the Rotary Evaporators, and the vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2.0～4.0h.Collect liquid that the distiller prolong oozes and pack in the vial after the sterilization, sealing is the ethanol finished product, and normal temperature is storage down.Be distilled to material liquid volume about 1/10 and can stop distillation.
Embodiment 3
With the dehydrated sweet potato is raw material, uses a kind of ripe full potato provided by the invention and produces alcoholic acid method production ethanol, and its step is as follows:
(1) material choice: selecting not have the dehydrated sweet potato that goes mouldy is raw material;
(2) rehydration: press raw material: water=1: 2.0 (W/W), add 50～60 ℃ warm water, soak 1～2h, make potato do fully suction.
(3) microwave heating slaking: the 1000g potato after will absorbing water is dried, and the plastics by microwave of packing into steams in the box, and 10 sections firepower keep 10～20min, and potato is done all well-done, takes out cooling, and when making the potato deblocking temperature drop to 25 ℃ of left and right sides, the crushing potato is dried to become the powder pasty state.
(4) freeze thawing broken wall: the powder paste is frozen 4.0～6.0h as for refrigerator and cooled, freeze, take out and be melted into the powder agglomates shape, standby.
(5) liquefaction: in the temperature control heating tank, by wet potato: water=1: 2.0～3.0 (W/W) adds the water of wet potato and microwave heating to 70～80 ℃, Ye Huamei (4000u) is pressed 0.1～0.5% of material quantity and is added, uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60 ℃ after finishing.
(6) double enzymes saccharification: saccharifying enzyme (50000u) is pressed 0.1～0.3% of material quantity and is added, and cellulase (50000u) is pressed 0.1～0.5% of material quantity and added uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.
(7) fermentation: with the raw material after the saccharification, in the fermentor tank of packing into, add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.Minimizing of generation bubbles volume and material liquid pH variation tend towards stability fermentation ends in jar.Concrete fermentation time changes according to the situation in the warm fermenting process of material to be decided.
(8) distillation: the raw material after will fermenting, at 0.06～0.07MPa vacuum under pressure suction filtration, filter the yeast that obtains and activate the back utilization once more.Filtrate is packed in the Rotary Evaporators, and the vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2.0～4.0h.Collect liquid that the distiller prolong oozes and pack in the vial after the sterilization, sealing is the ethanol finished product, and normal temperature is storage down.Be distilled to material liquid volume about 1/10 and can stop distillation.
Embodiment 4
With the potato full-powder is raw material, uses a kind of ripe full potato provided by the invention and produces alcoholic acid method production ethanol, and its step is as follows:
(1) material choice: the potato full-powder of selecting dry slaking for use is a raw material;
(2) add water: press raw material: water=1: 2.0 (W/W), add 40～60 ℃ warm water, soak 20～40min, the potato powder is fully absorbed water.
(3) freeze thawing broken wall: the powder paste is frozen 4.0～6.0h as for refrigerator and cooled, freeze, take out and be melted into the powder agglomates shape, standby.
(4) liquefaction: in the temperature control heating tank, by wet potato powder: water=1: 2.0～3.0 (W/W) adds the water of wet potato powder and microwave heating to 70～80 ℃, Ye Huamei (4000u) is pressed 0.1～0.5% of material quantity and is added, uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60 ℃ after finishing.
(5) double enzymes saccharification: saccharifying enzyme (50000u) is pressed 0.1～0.3% of material quantity and is added, and cellulase (50000u) is pressed 0.1～0.5% of material quantity and added uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.
(6) fermentation: with the raw material after the saccharification, in the fermentor tank of packing into, add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.Minimizing of generation bubbles volume and material liquid pH variation tend towards stability fermentation ends in jar.Concrete fermentation time changes according to the situation in the warm fermenting process of material to be decided.
(7) distillation: the raw material after will fermenting, at 0.06～0.07MPa vacuum under pressure suction filtration, filter the yeast that obtains and activate the back utilization once more.Filtrate is packed in the Rotary Evaporators, and the vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2.0～4.0h.Collect liquid that the distiller prolong oozes and pack in the vial after the sterilization, sealing is the ethanol finished product, and normal temperature is storage down.Be distilled to material liquid volume about 1/10 and can stop distillation.
Claims (6)
1. the ripe full potato of potato is produced the ethanol method, it is characterized in that its step of this production method is as follows:
(1) material choice: the potato of selecting for use fresh nothing to rot, go bad is a raw material.
(2) clean: raw material is put in the rinse bath into pressurised stream flushing, residual earth of flush away raw material outside surface and impurity, draining.
(3) microwave heating slaking: the plastics by microwave of packing into of the potato ball behind the draining is steamed in the box, and 10 sections firepower keep 10～20min, and potato is all well-done, takes out cooling, and when making the potato deblocking temperature drop to 25 ℃ of left and right sides, crushing potato piece becomes the powder pasty state.
(4) freeze thawing broken wall: the powder paste is frozen 4～12h as for refrigerator and cooled, freeze, take out and be melted into the powder agglomates shape, standby.
(5) liquefaction: in the temperature control heating tank, by the bright potato of potato: water=1: 2.0～5.0 (W/W) adds the water of bright potato and microwave heating to 70～80 ℃, Ye Huamei (4000u) is pressed 0.1～0.5% of material quantity and is added, uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60～62 ℃ after finishing.
(6) double enzymes saccharification: saccharifying enzyme (50000u) is pressed 0.1～0.3% of material quantity and is added, and cellulase (50000u) is pressed 0.1～0.5% of material quantity and added uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.
(7) fermentation: with the raw material after the saccharification, in the fermentor tank of packing into, add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.Minimizing of generation bubbles volume and material liquid pH variation tend towards stability fermentation ends in jar.Concrete fermentation time changes according to the situation in the warm fermenting process of material to be decided.
(8) distillation: the raw material after will fermenting, at 0.06～0.07MPa vacuum under pressure suction filtration, filter the yeast that obtains and activate the back utilization once more.Filtrate is packed in the Rotary Evaporators, and the vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2～4h.Collect liquid that the distiller prolong oozes and pack in the vial after the sterilization, sealing is the ethanol finished product, and normal temperature is storage down.Be distilled to material liquid volume about 1/10 and can stop distillation.
2. the ripe full potato of potato according to claim 1 is produced the ethanol method, it is characterized in that being applicable to cellulose, the potato raw material fermentative production of ethanol of starch component, at first utilize above-mentioned steps (3) to make the yam starch slaking, step (4) is destroyed the granulosa cell of potato, then by above-mentioned steps (5), (6), (7) in the ripe full potato of gained, press bright potato: water=1: 2.0～5.0 (W/W) adds bright potato and water, press 0.1～0.5% of material quantity and add Ye Huamei (4000u), uniformly mixing raw material, be warming up to 80～85 ℃, liquefaction 10～30min, liquefaction is cooled to about 60 ℃ after finishing.Press 0.1～0.3% of material quantity and add saccharifying enzyme (50000u), press 0.1～0.3% of material quantity and add cellulase (50000u), uniformly mixing raw material, 58～62 ℃ of temperature, saccharification 4～12h.Add immobilized yeast 10～20%, 28～32 ℃ of temperature, fermentation 3～5d.The vacuum decompression distillation keeps 50～55 ℃ of temperature, keeps vacuum tightness 0.06～0.07MPa, distillation 2.0～4.0h.The liquid that is oozed by the distiller prolong is packed in the vial after the sterilization, and sealing is the ethanol finished product, and normal temperature is storage down.
3. the ripe full potato of potato according to claim 1 and 2 is produced the ethanol method, it is characterized in that raw material is a potato described in the above-mentioned steps (1), make the yam starch slaking by above-mentioned steps (3), step (4) is destroyed the granulosa cell of potato, then by above-mentioned steps (5), (6), (7) liquefy, saccharification, fermentation, step (8) is carried out fermented liquid vacuum decompression distillation ethanol.
4. the ripe full potato of potato according to claim 1 is produced the ethanol method, it is characterized in that raw material is a sweet potato described in the above-mentioned steps (1), make the sweet potato starch slaking by above-mentioned steps (3), step (4) is destroyed the granulosa cell of potato, then by above-mentioned steps (5), (6), (7) liquefy, saccharification, fermentation, step (8) is carried out fermented liquid vacuum decompression distillation ethanol.
5. the ripe full potato of potato according to claim 1 is produced the ethanol method, it is characterized in that raw material is a dehydrated sweet potato described in the above-mentioned steps (1), (2) rehydration: press raw material: water=1: 2.0 (W/W) adds 50～60 ℃ warm water, soak 1～2h, make potato do fully suction.Make the sweet potato starch slaking by above-mentioned steps (3) again, step (4) is destroyed the granulosa cell of potato, then by above-mentioned steps (5), (6), (7) liquefy, saccharification, fermentation, step (8) is carried out the fermented liquid vacuum decompression and is distilled ethanol.
6. the ripe full potato of potato according to claim 1 is produced the ethanol method, it is characterized in that raw material is the exsiccant potato full-powder described in the above-mentioned steps (1), (2) add water: press raw material: water=1: 2.0 (W/W), the warm water that adds 40～60 ℃, soak 20～40min, the potato powder is fully absorbed water.Destroy the granulosa cell of potato by above-mentioned steps (4), then by above-mentioned steps (5), (6), (7) liquefy, saccharification, fermentation, step (8) is carried out the fermented liquid vacuum decompression and is distilled ethanol.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102978242A (en) * | 2012-08-24 | 2013-03-20 | 太仓市周氏化学品有限公司 | Method for preparing ethanol through potato fermentation by using yeast |
| CN101487028B (en) * | 2009-02-18 | 2013-07-10 | 李红玉 | Process for producing ethanol from potato residue |
| CN105266095A (en) * | 2015-11-18 | 2016-01-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing potato products through microwave processing of potatoes |
| CN110468159A (en) * | 2019-07-05 | 2019-11-19 | 闵缘生物科技(浙江)有限公司 | A kind of method and the antibiotic extracted enzymatic hydrolysis natural plants and prepare broad-spectrum antibiotic |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100531599C (en) * | 2006-06-23 | 2009-08-26 | 唐瑜菁 | Production process of potato powder |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101487028B (en) * | 2009-02-18 | 2013-07-10 | 李红玉 | Process for producing ethanol from potato residue |
| CN102978242A (en) * | 2012-08-24 | 2013-03-20 | 太仓市周氏化学品有限公司 | Method for preparing ethanol through potato fermentation by using yeast |
| CN105266095A (en) * | 2015-11-18 | 2016-01-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing potato products through microwave processing of potatoes |
| CN110468159A (en) * | 2019-07-05 | 2019-11-19 | 闵缘生物科技(浙江)有限公司 | A kind of method and the antibiotic extracted enzymatic hydrolysis natural plants and prepare broad-spectrum antibiotic |
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