CN101353674A - Starch alcohol fermentation method - Google Patents
Starch alcohol fermentation method Download PDFInfo
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- CN101353674A CN101353674A CNA2008100423674A CN200810042367A CN101353674A CN 101353674 A CN101353674 A CN 101353674A CN A2008100423674 A CNA2008100423674 A CN A2008100423674A CN 200810042367 A CN200810042367 A CN 200810042367A CN 101353674 A CN101353674 A CN 101353674A
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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
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Abstract
The invention relates to the field of the fermentation technology, in particular to a method for starch alcoholic fermentation. The invention also discloses a method for the starch alcoholic fermentation, which comprises the following steps of: starch pasting: the starch is added with water for mixing under the temperature of 50 to 70 DEG C for 1 to 2 h; and liquefaction, saccharification and fermentation: a liquifying enzyme, a saccharifying enzyme and alcohol yeast are accessed for hydrolyzation and fermentation under the temperature of 30 to 35 DEG C. The alcoholic fermentation effect of the method of the invention is much better than a mesothermal double enzyme method, and the starch alcohol production rate is higher than the mesothermal double enzyme method. The low temperature processing of raw materials is realized by the method of the invention, therefore, the energy consumption is conserved; simultaneously, the alcoholic fermentation process is simplified and the alcoholic fermentation cost is reduced.
Description
Technical field
The present invention relates to fermentation technical field, particularly a kind of method of starch alcohol fermentation.
Background technology
China's zymamsis industry has century-old history approximately, be more traditional starch or molasses fermented industry, raw material can be starch materials such as wheat, corn, cassava, Ipomoea batatas, rice, potato, also can be molasses such as sucrose, beet sugar etc., the cellulose raw material that also has present each large-lot producer and R﹠D institution endeavouring to study.Alcohol is food, chemical industry, medical indispensable raw material, and along with the anxiety of petroleum resources, alcohol has caused the attention of Chinese scholars more as a kind of substitute energy.
Alcohol producing process has fermentation method and petroleum cracking method, and along with the anxiety of petroleum resources, fermentation method comprises the preparation of powder slurry, (liquid) change of boiling paste, saccharification, fermentation procedure, makes ripe wine with dregs, goes out a jar distillation, produces alcohol.Fermentation method has been the main method of Alcohol Production.The fermentation method biggest advantage is to have recyclability, and shortcoming is that technical process is long, the equipment complexity, and the energy consumption height pollutes big.Along with the development of alcohol industry, various technological transformations are also arisen at the historic moment, such as continuously ferment, vacuum extraction, raw material handle from high temperature steaming to warm double-enzyme method, distillation tower transformation and water cycle reuse etc., with improve plant factor, the saving cost cuts down the consumption of energy.
In in the warm dual-enzymatic process, it is to be warming up to gradually behind the spice about 90 ℃ that raw material is handled, add Ye Huamei then, between 95-105 ℃, carry out boiling gelatinization 1-2h again, add saccharifying enzyme after being cooled to 60 ℃, in the method, it is bigger that material cooking is still energy consumption, account for about 30% of total energy consumption, raw material makes the Dian Fentang loss through long-time high temperature steaming simultaneously.
Summary of the invention
Technical problem to be solved by this invention reduces the starch alcohol fermentation production cost for overcoming the existing existing problem of starch alcohol fermentation method, particularly cuts down the consumption of energy.
The technical problem that will solve required for the present invention can be achieved through the following technical solutions:
A kind of method of starch alcohol fermentation, described method comprises the following steps:
A) starch pasting: starch adds the water spice, and 55-65 ℃, 1-2h;
B) liquefaction, saccharification and fermentation: 30-35 ℃, under the pH4.2-3.4, warm a-amylase, sugar in the access
Change enzyme (common saccharifying enzyme gets final product) and distillery yeast, hydrolysis and fermentation.
The theory of institute of the present invention foundation is that the gelatinization point of starch material is generally between 50-70 ℃, initial at starch granules in water-swelling, the Ye Huamei and the saccharifying enzyme that add can enter starch granules inside with water molecules, thereby jointly the grape sugar chain is carried out enzymolysis, and then make the starch chain hydrolysis, by the consumption of distillery yeast to glucose, the fermentation of hydrolysis limit, limit finally can all be converted into alcohol with starch substantially simultaneously.
In one embodiment, also add aspartic protease (10-16u/g starch siccative), cellulase (15-20u/g starch siccative) and hemicellulase (100-150u/g starch siccative) in the described starch pasting step, different starch materials are formed the enzyme-added kind of consideration according to it, only need add aspartic protease such as corn and rice gets final product, cassava and Ipomoea batatas add aspartic protease and cellulase, so that the viscosity of sufficient nutrient and reduction feed liquid to be provided to yeast.
In one embodiment, temperature is 59-63 ℃ in the described starch pasting step.
In one embodiment, in described liquefaction, saccharification and the fermentation step, pH 3.4-4.2.
The add-on of described Ye Huamei is a 7-9u/g starch siccative.
The add-on of described saccharifying enzyme is a 170-200u/g starch siccative.
Described distillery yeast is common active dry yeast or other wine brewing bacterial strains, and inoculum size remains on 0.1 hundred million cells/mL feed liquid during inoculation.
Described starch is selected from starch materials such as wheat, corn, cassava, sweet potato, rice, potato, wherein is preferably wheat starch.
Warm double-enzyme method is better in the zymamsis effect ratio of the method for the invention, it is identical solid-liquid ratio, ferment the identical time, detect feed liquid wine degree and residual total reducing sugar, warm double-enzyme method during the method for the invention ferment effect is better than, be warm double-enzyme method during the starch liquor output rate is higher than under the same terms,, can not allow Dian Fentang Yin Gaowen high cooking and lose because this method compares with cooking process.The method of the invention has realized the subzero treatment raw material, energy efficient, and the inventive method is simplified the zymamsis flow process simultaneously, reduces the zymamsis cost.
Embodiment
In order to make technique means of the present invention, creation characteristic, to reach purpose and effect is easy to understand, further set forth the present invention.
Embodiment 1.
(1). pretreatment temperature scope extensive test
This experimental evidence wheat gelatinization point is 58-69 ℃, studies the variation of fermentation situation by adjusting pretreatment temperature, and pretreatment temperature is adjusted into 59 ℃, 63 ℃, 67 ℃ respectively.
Weightless situation of table 1. different fermentations time
Each parameter list of table 2. fermenting-ripening wine with dregs
See by this test-results, after having improved pretreatment temperature, be 59 ℃ with pretreatment temperature and compare that fermenting speed obviously speeds, in 64h, finished fermentation, and from weightless situation, pretreatment temperature is that 63 ℃ of fermentation situations with 67 ℃ are in full accord, gets final product so leavening temperature need not be higher than 63 ℃, but the viscosity of feed liquid is still higher in the time of 63 ℃, when pretreatment temperature was 59 ℃, fermenting speed was slow slightly, so following test is set at 59-62 ℃ with temperature range.
(2). pretreatment temperature is tested among a small circle
The total weightless situation of different time in the different pretreatment temperature situation of the table 3. bottom fermentation process
The ripe wine with dregs fermentation parameter of table 4.
From test-results, when pretreatment temperature was 62 ℃ and 61 ℃, ferment effect was the same, and when pretreatment temperature was 62 ℃, mash is thickness slightly; When pretreatment temperature was 60 ℃, fermenting speed was slow slightly, but fermented to 94h, and fermentation can thoroughly finish, and when pretreatment temperature was 59 ℃, fermenting speed was slower, fermented to 94h, and fermentation does not finish.So pretreated optimum temperature range can suitably reduce material-water ratio when the mash viscosity is big between 59-63 ℃.
(3). pre-treatment pH is to the influence of raw material zymamsis
The effect of enzyme is carried out under certain pH conditions, and pH has certain influence to the action effect of enzyme, and this test is set gradient at pH4.2-3.4 with 0.2, investigates the influence of different pH to fermentation.
The average total weightless situation of different time in table 5. fermenting process
The ripe wine with dregs fermentation parameter of table 6.
By the result as can be known, the pH condition between the 3.4-4.2 scope influences the situation basically identical to fermentation, that is to say in the scope of pH3.4-4.2, and fermentation all can normally be carried out.Be that enzymolysis can not influence fermentation simultaneously again in lower pH scope hydrolysis, this is very helpful to the production that industrial production suppresses assorted bacterium.Owing to can be suppressed substantially assorted bacterium below 4.0, so the pre-treatment pH of raw material is decided to be between 3.4-4.0.
In sum, the flour spice is advisable to be not less than 1: 2, pH can be adjusted between 3.4-4.0, under 59-63 ℃ of temperature, feed liquid is carried out pre-treatment 1-2h, simultaneously can add aspartic protease (10-16u/g starch siccative), cellulase (15-20u/g starch siccative) and hemicellulase (100-150u/g starch siccative), be cooled to about 30 ℃, add Ye Huamei and saccharifying enzyme, add-on is pressed Ye Huamei 7u/g starch siccative, saccharifying enzyme 170u/ starch siccative, insert bacterial classification and ferment, because the sedimentation of starch granules needs in the fermenting process to stir.
(4). technology of alcohol is relatively
Get the optimal processing parameter of low temperature boiling method, compare with cooking process.
A. zymotechnique:
Zymotechnique of the present invention (low temperature boiling method): wheat-flour, spice (material-water ratio 1: 2.33), regulate pH to 3.8, add proteolytic enzyme and cellulase, weigh, 62 ℃ water bath heat preservation 1-2 hour, moisturizing after cooling off 30 ℃ adds Ye Huamei and saccharifying enzyme, inserts active dry yeast 0.1%, preceding 16h 150rpm shaker fermentation shakes fermentation then 33 ℃ of intermittences.
In warm double-enzyme method zymotechnique (middle temperature cooking process): wheat-flour spice (material-water ratio 1: 2.33), add Ye Huamei, stir, weigh (bottle+material+plug) and record, pre-liquefaction is 20 minutes in 100 ℃ of water-baths, and 1.5h liquefies in 100 ℃ of Autoclaves, be cooled to back moisturizing about 35 ℃, add saccharifying enzyme, insert 0.1%, 32 ℃ of incubator fermentation of active dry yeast.
B. test-results:
Table 7. different fermentations time CO
2Weightless situation
Table 8. fermenting-ripening wine with dregs parameter list
C. conclusion
The low temperature boiling method adopts optimal processing parameter and middle temperature cooking process relatively, from weightless situation, both fermenting speeds remain basically stable, from ripe wine with dregs parameter list, can find out, it is high that the wine degree of low temperature boiling method is wanted, from final pH, there is not the situation (if microbiological contamination, general pH can be below 4.0) of microbiological contamination yet.In a word, the low temperature boiling method is compared with middle temperature cooking process, can save lot of energy consumption, and whole wine degree also be higher than in warm cooking process.No matter be energy consumption or output promptly, warm cooking process during the low temperature boiling method all is better than.
Embodiment 2.
The pretreatment temperature test of sweet potato
The gelatinization point of sweet potato is between 53-64 ℃ according to data, and this test is made as 55-65 ℃ with the pretreatment temperature of sweet potato, adds aspartic protease and cellulase in the preprocessing process, and test situation is as follows.
The total weightless situation of different time in table 9. fermenting process
The ripe wine with dregs fermentation parameter of table 10.
Result from table is seen that by weightless situation in 59 ℃ to 65 ℃ pretreatment temperature scopes, the total weightless situation of different time sections is identical, and promptly fermenting speed is basic identical.When pretreatment temperature is 57 ℃, see that from total weightlessness fermenting speed is slow slightly, from wine degree and residual total reducing sugar, the conclusion unanimity that draws, but when pretreatment temperature is 55 ℃, fermentation 94h, ferment effect is similar with 59 ℃ to 65 ℃ indirect fermentation 64h of pretreatment temperature, illustrate when pretreatment temperature is lower than 59 ℃ that fermenting speed descends.So the pretreatment temperature of sweet potato raw material can be between 55-65 ℃.
Claims (9)
1. the method for a starch alcohol fermentation, described method comprises the following steps:
A) starch pasting: starch adds the water spice, and 50-70 ℃, 1-2h;
B) liquefaction, saccharification and fermentation: 30-35 ℃, under the pH4.2-3.4, insert Ye Huamei, saccharifying enzyme and distillery yeast, hydrolysis and fermentation.
2. the method for claim 1 is characterized in that also adding in the described starch pasting step aspartic protease 10-16u/g starch siccative and/or cellulase 15-20u/g starch siccative and/or hemicellulase 100-150u/g starch siccative.
3. the method for claim 1 is characterized in that temperature is 59-63 ℃ in the described starch pasting step.
4. the method for claim 1 is characterized in that in described liquefaction, saccharification and the fermentation step pH3.4-4.0.
5. the method for claim 1, the add-on that it is characterized in that described Ye Huamei is the 7-9u/g siccative.
6. the method for claim 1, the add-on that it is characterized in that described saccharifying enzyme is the 170-200u/g siccative.
7. the method for claim 1 is characterized in that described distillery yeast is an active dry yeast.
8. method as claimed in claim 7, the add-on that it is characterized in that described active dry yeast are that inoculum size remains on 0.1 hundred million cells/mL feed liquid when inoculating.
9. the method for claim 1 is characterized in that described starch is selected from wheat, corn, cassava, sweet potato, rice or yam starch.
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| CNA2008100423674A CN101353674A (en) | 2008-09-02 | 2008-09-02 | Starch alcohol fermentation method |
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| CNA2008100423674A CN101353674A (en) | 2008-09-02 | 2008-09-02 | Starch alcohol fermentation method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559776A (en) * | 2012-03-19 | 2012-07-11 | 上海天之冠可再生能源有限公司 | Alcohol fermentation production method of pasting, diluting, liquefying and saccharifying thick mash surface |
| CN103773811A (en) * | 2012-10-18 | 2014-05-07 | 中粮集团有限公司 | Method for producing fuel ethanol by low temperature pretreatment mode of corn |
| CN104099376A (en) * | 2013-04-08 | 2014-10-15 | 中粮营养健康研究院有限公司 | Method for producing ethanol through fermentation of starch bearing material via composite fungistat raw material |
| CN104232694A (en) * | 2014-09-30 | 2014-12-24 | 南通天一高德微生物发酵技术有限公司 | Preparation process of energy conservation and environmental protection alcohol |
| CN110438167A (en) * | 2019-08-28 | 2019-11-12 | 宿州市皖神面制品有限公司 | A kind of method for producing alcohol with wheat starch |
| CN110982649A (en) * | 2019-12-25 | 2020-04-10 | 四川汉碑酒业有限公司 | Multi-grain mixed wine brewing process |
| CN114196710A (en) * | 2021-11-30 | 2022-03-18 | 广东轻工职业技术学院 | Application of salinomycin serving as bactericide in alcohol fermentation |
-
2008
- 2008-09-02 CN CNA2008100423674A patent/CN101353674A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559776A (en) * | 2012-03-19 | 2012-07-11 | 上海天之冠可再生能源有限公司 | Alcohol fermentation production method of pasting, diluting, liquefying and saccharifying thick mash surface |
| CN103773811A (en) * | 2012-10-18 | 2014-05-07 | 中粮集团有限公司 | Method for producing fuel ethanol by low temperature pretreatment mode of corn |
| CN103773811B (en) * | 2012-10-18 | 2016-03-09 | 中粮集团有限公司 | A kind of corn Cold pretreatment mode produces the method for alcohol fuel |
| CN104099376A (en) * | 2013-04-08 | 2014-10-15 | 中粮营养健康研究院有限公司 | Method for producing ethanol through fermentation of starch bearing material via composite fungistat raw material |
| CN104099376B (en) * | 2013-04-08 | 2018-05-04 | 中粮营养健康研究院有限公司 | A kind of method using compound preservative raw material fermentation starchy material production ethanol |
| CN104232694A (en) * | 2014-09-30 | 2014-12-24 | 南通天一高德微生物发酵技术有限公司 | Preparation process of energy conservation and environmental protection alcohol |
| CN110438167A (en) * | 2019-08-28 | 2019-11-12 | 宿州市皖神面制品有限公司 | A kind of method for producing alcohol with wheat starch |
| CN110982649A (en) * | 2019-12-25 | 2020-04-10 | 四川汉碑酒业有限公司 | Multi-grain mixed wine brewing process |
| CN114196710A (en) * | 2021-11-30 | 2022-03-18 | 广东轻工职业技术学院 | Application of salinomycin serving as bactericide in alcohol fermentation |
| CN114196710B (en) * | 2021-11-30 | 2024-05-17 | 广东轻工职业技术学院 | Application of salinomycin as bactericide in alcoholic fermentation |
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Open date: 20090128 |