CN102115702A - Grain dry segmented steam explosion pretreatment method for fermenting liquor by using pure grain in solid state - Google Patents
Grain dry segmented steam explosion pretreatment method for fermenting liquor by using pure grain in solid state Download PDFInfo
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- CN102115702A CN102115702A CN2009102431650A CN200910243165A CN102115702A CN 102115702 A CN102115702 A CN 102115702A CN 2009102431650 A CN2009102431650 A CN 2009102431650A CN 200910243165 A CN200910243165 A CN 200910243165A CN 102115702 A CN102115702 A CN 102115702A
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Abstract
The invention discloses a grain dry segmented steam explosion pretreatment method for fermenting liquor by using pure grain in solid state, which belongs to the field of liquor fermentation. The method comprises the following basic steps of: pre-balancing the moisture content of the grain; putting the grain into a two-way air inlet quick-opening steam explosion reaction tank separately or together; introducing superheated steam and high-temperature air until a certain pressure is achieved; and maintaining for a certain period of time, and quickly opening a ball valve at the bottom of the steam explosion tank after the pressure rises to a peak valve to explode a material into a normal-pressure collecting tank. In the grain treated by the method, the cell tissue is completely damaged, the curing degree of starch is high, and the utilization ratio is high in a fermenting process; meanwhile the grain is sterilized, so that bacteria are removed. By adopting the method, the grain treatment energy consumption in a liquor plant can be lowered, the liquor yield and the superior product rate are increased, and the comprehensive benefit is increased.
Description
Technical field
The invention belongs to the brewed spirit field, particularly a kind of quick-fried pre-treating process of grain dry method segmentation vapour that is used for pure grain liquor by solid fermentation.
Background technology
China is the big country of a liquor output, and liquor output had reached 5,000,000 tons in 2008.Along with the raising of people's living standard, people are also more and more higher for the quality requirements of liquor.Pure grain liquor by solid fermentation is the representative of Chinese traditional food industries, and it adopts pure grain is raw material, with bent storage behind solid-state saccharification, solid state fermentation, solid state distillation, the certain quality of blending the Chinese high quality liquor of producing.Owing to adopt pure grain fermentation, certainly will have a large amount of grain to need to handle, the traditional treatment method of China's liquor is to moisten grain earlier, steams grain then, making the contact area of starch suction, exposure, gelatinization, increase starch and enzyme in the grain by these steps, is that diastatic fermentation is created good condition.But this traditional technology often needs long pretreatment time and higher energy consumption, generally needs 2-3 hour such as the profit grain of raw material, and steaming grain needs 1.5-2 hour.Boiling for a long time, significant loss is big, also can produce the material that is unfavorable for yeast, bacterial growth breeding and influences end product quality in the digestion process.There are some researches show that the total losses of cereal fermentable sugars when boiling is 2.5-3.5%, the aminosugar that boiling produces hinders the effect of saccharifying enzyme to starch, and fermentation is exerted an influence, thereby reduces productive rate; Methoxyl group is separated from pectin substance in digestion process, generates methyl alcohol, and is unfavorable to fermenting, influential to final product quality simultaneously.
In order to address these problems, people such as Wu Meng have studied the method (Wu Meng that uses the puffing technique yellow rice wine brewage, Feng Deyi, Yang Mingduo, poplar is graceful. use the research [J] of puffing technique yellow rice wine brewage. and China brewages, 1986 (2): 27-33,41), proposed to substitute traditional digesting technoloy with puffing technique.Puffing technique is divided into extruding puffing and air current puffing, extruding puffing is that the promotion by extruder screw makes material be forced to complications to advance, through mixing, compression, pressurized heating under propulsive force and frictional force mechanical effect, (150～180 ℃), high pressure (10kg/cm reach a high temperature in cavity
2) state, the big energy of accumulative in the cereal under this state in expanded moment, discharges along with high pressure becomes non-pressurized huge energy, and the moisture evaporation in the material is expanded and cooling, and the volume of pasted starch also expands thereupon.The principle of air current puffing is that material in the Bulking tank under high pressure is heated to certain swelling temperature, the vacuum tank relief pressure that instantaneous connection vacuum tightness is very high, and " flash distillation " phenomenon takes place in the moisture in the material, and then realizes expanded.New method has been simplified production process, has saved the energy, has reduced the yeast consumption, has improved the yield of liquor of starch, has increased economic benefit.In order to solve same problem, publication number is that the patent of invention of CN1060679A has proposed to handle the supplementary material that liquor is produced with hot spraying pretreatment technology, its basic line is to send in the spray jar after material is pulverized, in the spray jar, feed steam and middle pressure hot blast through for some time, to spray potting then closes, feed steam and middle pressure hot blast and make pressure reach certain value, keep and open blow-off valve after for some time material is sprayed onto in the blow down container.Though this technology has solved subproblem to a certain extent, what air current puffing adopted is two cover pressurized vessels, and not only pressure-pot is a pressurized vessel, and decompression jar also is pressure-resistant equipment, and volume more than 10 times of pressure-pot often, invests bigger.The decompression jar needs vacuum operating, needs vaccum-pumping equipment with high costs, such operation of equipment complexity, and coefficient is low, and processing safety is lower.Also there is a series of problem in extruding puffing, the one, the equipment restricted application, the unit processing materials is limited, different raw materials needs different screw rod and operating parameters, but the adjustment of equipment and operating parameter all very the difficulty, the 2nd, existing extruding puffing equipment design, processing coarse, wearing quality is relatively poor, these have all limited using on a large scale aborning of extruding puffing equipment, often are applied to the processing of a small amount of food.Hot spray technique and the air-flow puffing technique part that communicates in itself, but tangible difference is arranged again on slave unit and the technology, though being the patent of invention of CN1060679A, publication number provided various operating parameterss, but key parameter such as vapor temperature wherein clearly do not limited, and the feeding amount of steam adopts the heavy form of presentation of material also to be difficult in the actually operating to use, in fact whether grain can play good expanded effect, a physical properties and the usage quantity that The key factor is exactly a steam, use common steam can cause the existence of water of condensation in the material very well, and the existence of water of condensation has serious negative impact for grain class expansion effect, thereby the enforcement that causes patent is difficult to do the trick, this patent is abandoned automatically, and this may also be an important factor.
Summary of the invention
[goal of the invention] China is liquor big producing country, and especially present famous-brand and high-quality liquor is to adopt pure grain solid-state fermentation process basically.This technology has also consumed a large amount of grain when guaranteeing quality of white spirit and quality.The used grain of liquor fermentation is to adopt traditional technology basically, and promptly grain, continuous poor fermentation are then steamed in profit grain, back earlier.Profit grain and steaming grain process time are long, and the energy consumption height loses fermentable sugars simultaneously in treating processes.How to improve the deficiencies in the prior art, the problem that can overcome existing technology when guaranteeing liquor tradition quality and local flavor again is exactly the problem that patent of the present invention is focused on solution.
The quick-fried technology of [design of the present invention] vapour is a kind of preconditioning technique that is widely used in biomass material.Its basic mechanism is to have the boiling in high temperature, high pressure steam of cyto-architectural plant material, produce some acidic substance, make hemicellulose be degraded into soluble sugar, softening and the part degraded of the xylogen of compound middle lamella simultaneously, thereby weaken interfibrous bonding, for blasting process provides optionally mechanical separation; Next is that the adiabatic expansion process of finishing steam explosion moment is externally done work, and makes material be dissociated into single fibrocyte from middle lamella.Ultimate principle according to the quick-fried technology of vapour, the quick-fried technology of vapour can be used for the pre-treatment of grain biolobic material fully, though but the traditional quick-fried technology of vapour of test-results proof can make the complete gelatinization of starch that is contained in the seed of grain such as corn, partially saccharifying, even the kind skin of seed, plumule separates with endosperm, but the major portion endosperm for seed does not but have tangible expanded effect, the requirement of this and traditional liquor fermentation is to have certain " outward appearance is steamed saturating; ripe and sticking; that interior nothing is given birth to the heart " and " grain is bloomed, interior no hard-core, moisture is few " that certain gap is arranged.But the principle of contrast air current puffing, usually why the quick-fried technology of vapour is difficult to reach expanded, the effect of blooming, be to emphasize that material makes grain by the mode that adds water or immersion before vapour is quick-fried water content brings up between the 30-60% from about 10% state of nature because usually vapour is quick-fried, the quick-fried use saturated vapor of vapour is done blasting medium simultaneously, because the starch content in the grain is general higher and composition profiles is more even, cause the part vapor condensation when saturated water vapour contacts with material in the quick-fried process of vapour, the existence of water of condensation is expanded for blooming of grain bigger negative impact.The ideal state should be to contain certain moisture in the grain, and these moisture can gasify when steam-explosion jar feeds steam, and is enough that the grain perforate is expanded during pressure release, but can not cause the condensation of water vapour too much again and form the effect of poach.In order to reach such effect, the one, need the control moisture content in grain suitable, the 2nd, can adopt superheated vapour as blasting medium.The suitable temperature of superheat of control superheated vapour is controlled pressure in the steam-explosion jar in conjunction with high temperature air, just can reach and both use the quick-fried device of simple vapour, can realize the purpose of grain treatment effect preferably again.
[technical solution of the present invention] the objective of the invention is to realize by following steps:
1. the pre-balance moisture content in grain is to suitable ratio, and according to the difference of grain kind, it is comparatively suitable that its moisture is adjusted to 10-25%;
2. according to the difference of the required quick-fried condition of vapour of grain, with grain separately or mix and put in the quick-fried retort of bilateral air agreement quick operating valve vapour, whether can mix needs and the required treatment condition of mainly seeing follow-up fermentation has than big-difference;
3. segmentation, successively feeding pressure is 0.5-1.2MPa, temperature to 0.8-1.6MPa, is kept 2-15min at the high temperature air of 170-250 ℃ superheated vapour and 150-250 ℃, makes the pressure in the steam-explosion jar rise to peak value;
4. the ball valve of opening the steam-explosion jar bottom fast is quick-fried to the normal pressure holding tank with material;
5. whether the continuous poor fermentation that promptly can be used for brewed spirit is pulverized or do not pulverized to the gained material a little, pulverize and see the granular size of producing material, generally need be crushed into 1/2 to 1/4 size for corn.
The present invention has following characteristics and advantage:
1. the method for water content and superheated vapour and high temperature air consumption in the employing control grain not only guarantees to make moisture content in grain to gasify but also do not produce water of condensation, adopts quick-fried at utmost assurance of dry method vapour to bloom in the expanded of grain;
2. solved that the pre-treatment of traditional liquor fermentation grain needs long-time profit grain, to steam the production efficiency of bringing the staple food control office low, the energy consumption height, the problem of fermentable sugars loss, reach the time that several hours preprocessing process has shortened to several minutes with original, and the energy consumption saving does not change the quality of pure grain liquor by solid fermentation simultaneously again more than 70%;
3. present method can make that grain is expanded blooms, and the rapid gelatinization of starch makes cell tissue tear up destruction, and the reaction contact area of saccharifying enzyme and starch is increased, and has shortened the diastatic fermentation time effectively;
4. present method is more simple with respect to the operation of air current puffing method, the quick-fried retort of employed bilateral air agreement quick operating valve vapour is simple in structure, and cost is low, is convenient to amplify, the technical scale molding device of at present existing 5-50m3 is so present technique can be applied to the brewed spirit enterprise of various scales.
Embodiment
The present invention will be further described below by embodiment.
Embodiment 1
The 200kg corn, measuring its water content is 10.5%, all pours it into 0.5m
3The quick-fried retort of bilateral air agreement quick operating valve vapour in, feeding pressure is 0.8MPa, temperature is 190 ℃ a superheated vapour, feed 190 ℃ high temperature air simultaneously, make the pressure of inside reactor reach 1.4MPa, close intake valve after pressure reaches, the air pressure of 3 minutes post-reactor inside reaches 1.45MPa, and the ball valve of opening reactor bottom rapidly is quick-fried to material collector with material.This method vapour is produced next corn, and volume expands, and blooms in the bottom, and particle is crushed to the lobe of 1/2 to 1/4 size, is used for continuous poor fermentation, and ferment effect is good, and fermentation time shortened about 1 week, and the yield of liquor increases by 1.5%, and the quality liquor rate does not have noticeable change.
Embodiment 2
100kg wheat and 100kg barley, measuring its water content is 11.3%, the atmospheric moisture of regulating silo before vapour is quick-fried makes its water content be increased to 15%.Because the quick-fried conditional likelihood of vapour of wheat and barley is so both can combination treatment.All pour both into 0.5m
3The quick-fried retort of bilateral air agreement quick operating valve vapour in, feeding pressure is 0.7MPa, temperature is 200 ℃ a superheated vapour, feed 200 ℃ high temperature air simultaneously, make the pressure of inside reactor reach 1.6MPa, close intake valve after pressure reaches, the air pressure of 3 minutes post-reactor inside reaches 1.65MPa, and the ball valve of opening reactor bottom rapidly is quick-fried to material collector with material.This method vapour is produced next wheat and barley, and volume expands, and middle breach is directly used in continuous poor fermentation, and ferment effect is good, and fermentation time shortened about 1 week, and the yield of liquor increases by 2.1%, quality liquor rate raising 5%.
Claims (6)
1. quick-fried pre-treating process of grain dry method segmentation vapour that is used for pure grain liquor by solid fermentation is characterized in that: (1) pre-balance moisture content in grain is to suitable ratio; (2) with grain separately or mix and put into the quick-fried retort of bilateral air agreement quick operating valve vapour according to the quick-fried condition of the required vapour of grain; (3) feeding superheated vapour and high temperature air to certain pressure keeps for some time and makes the pressure in the steam-explosion jar rise to peak value; (4) it is quick-fried to the normal pressure holding tank with material to open the ball valve of steam-explosion jar bottom fast; (5) the continuous poor fermentation that promptly can be used for brewed spirit is pulverized or do not pulverized to the gained material a little.
2. a kind of according to claim 1 quick-fried pre-treating process of grain dry method segmentation vapour that is used for pure grain liquor by solid fermentation is characterized in that described grain is meant one or more in barley, wheat, corn, Chinese sorghum, pea, rice, the glutinous rice.
3. a kind of according to claim 1 quick-fried pre-treating process of grain dry method segmentation vapour that is used for pure grain liquor by solid fermentation is characterized in that the ratio of moisture is between the 10%-25% in the described grain.
4. a kind of according to claim 1 quick-fried pre-treating process of grain dry method segmentation vapour that is used for pure grain liquor by solid fermentation, it is characterized in that, described superheated vapour is that pressure is at 0.5-1.2MPa, temperature is at 170-250 ℃ superheated vapour, high temperature air is that temperature is 150-250 ℃ a air, and final pressure is 0.8-1.6MPa.
5. a kind of according to claim 1 quick-fried pre-treating process of grain dry method segmentation vapour that is used for pure grain liquor by solid fermentation, it is characterized in that, described dry method is meant in the quick-fried process of vapour that the consumption of the water content of control grain and superheated vapour, high temperature air does not produce water of condensation, and segmentation feeds high temperature air after being meant and feeding superheated vapour earlier.
6. a kind of quick-fried pre-treating process of grain dry method segmentation vapour that is used for pure grain liquor by solid fermentation as claimed in claim 1 is characterized in that described pressure is held time and is 2-15min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629975A (en) * | 2013-11-07 | 2015-05-20 | 南通康威尔生物化工有限公司 | Method for producing solid liquor from extruded rice |
| CN104824539A (en) * | 2015-05-15 | 2015-08-12 | 山西省农业科学院谷子研究所 | Preparation method of convenient millet cooked rice |
| CN105010977A (en) * | 2015-07-30 | 2015-11-04 | 山西省农业科学院谷子研究所 | Preparation method of nutrition formulation millet powder for old and middle-aged people |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216150C (en) * | 2002-04-12 | 2005-08-24 | 中国农业大学 | Method for producing alcohol by solid fermentation of stalks |
| US7815951B2 (en) * | 2005-05-16 | 2010-10-19 | Ryukyu Bio-Resource Development Co., Ltd. | Method for producing blasting fermentation-treated bagasse |
| CN101220379B (en) * | 2008-02-05 | 2010-08-11 | 中国农业大学 | Method for producing ethyl alcohol by using sorgo stalk |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629975A (en) * | 2013-11-07 | 2015-05-20 | 南通康威尔生物化工有限公司 | Method for producing solid liquor from extruded rice |
| CN104824539A (en) * | 2015-05-15 | 2015-08-12 | 山西省农业科学院谷子研究所 | Preparation method of convenient millet cooked rice |
| CN105010977A (en) * | 2015-07-30 | 2015-11-04 | 山西省农业科学院谷子研究所 | Preparation method of nutrition formulation millet powder for old and middle-aged people |
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