CN102586338A - Method for producing alcohol by mixing and fermenting raw materials and cooked materials - Google Patents
Method for producing alcohol by mixing and fermenting raw materials and cooked materials Download PDFInfo
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- CN102586338A CN102586338A CN2012100712863A CN201210071286A CN102586338A CN 102586338 A CN102586338 A CN 102586338A CN 2012100712863 A CN2012100712863 A CN 2012100712863A CN 201210071286 A CN201210071286 A CN 201210071286A CN 102586338 A CN102586338 A CN 102586338A
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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 invention relates to a method for preparing alcohol by mixing and fermenting raw materials and cooked materials. The method comprises the following steps: adding or supplementing saccharified mash obtained by non-cooked raw material fermentation method into liquefied mash or saccharified mash in the traditional cooked alcohol fermentation process, namely dividing starchy materials into two parts, gelatinizing, liquefying and saccharifying one part of starchy materials by the conventional traditional cooking alcohol fermentation method, liquefying and saccharifying the other part of starchy materials by a non-cooked raw material alcohol fermentation method, liquefying or saccharifying the mash of the two processes, mixing and synchronously scaccharifying and fermenting to prepare the alcohol. According to the method, the preparation efficiency is equal to that of the complete cooking alcohol preparation process, equipment is not transformed, the preparation process is simplified partially, energy consumption is reduced partially, and market popularization is facilitated.
Description
Technical field
The present invention relates to a kind of starchy material and produce the method for alcohol, particularly disclose the method that alcohol is produced in a kind of raw material and grog mixed fermentation.
Background technology
Starchy material is produced alcohol and was once adopted high temperature steaming gelatinization liquefaction process more than 120 ℃ in history, and this method quantity of steam that cooking section consumes accounts for 30 ~ 40% of the total power consumption of whole process of production.At present, common boiling technology of alcohol, or claim that traditional boiling zymamsis method adopts low slightly boiling temperature, or carry out steam ejection liquefaction with water heater (steam ejection liquefaction), and the boiling liquefying-point is between 90 ~ 110 ℃, and the time is more than 60 minutes.Through facts have proved, the ratio that this method quantity of steam that cooking section consumes accounts for the total power consumption of whole process of production can decrease, but still near 30%.
No boiling fermentation is that mikrobe directly utilizes living amylofermentation alcohol; Its forgone fully digesting technoloy of cooking process has been saved the boiling energy consumption, has reduced the loss of fermentable sugars simultaneously again; Theoretical the yield of liquor can improve, and therefore receives lot of domestic and foreign researchist's concern always.But this method fails to realize industriallization always.Its key reason has following 2 points: the one, and fermentation time is longer.Adopting does not have digesting technoloy fully, and the raw starch structure is not opened, and common commercial is not high with the enzyme functioning efficiency, and saccharification result is bad, and fermentation time can extend, and fermentation efficiency reduces.The 2nd, high with the enzyme cost.Can enhance productivity though give birth to the starch specific enzyme, cost is very high.This has all restricted further developing of no boiling technology of alcohol.
Summary of the invention
The objective of the invention is to solve the defective that exists in the prior art; A kind of advantage that combines traditional boiling zymamsis method and no boiling zymamsis to send out is provided; Enhance productivity, cut down the consumption of energy, and need not transform current device, the part that is easy to promote does not have the method that cooking process is produced alcohol.
The present invention is achieved in that the method that alcohol is produced in a kind of raw material and grog mixed fermentation; It is characterized in that: comprise with traditional boiling zymamsis method with no boiling raw material zymamsis method obtaining mash; Carry out the mixed fermentation of two kinds of mash and produce alcohol; Specifically comprise the steps: 1) earlier starchy material is divided into raw material I, raw material II two portions, wherein raw material I carries out gelatinization liquefaction with boiling zymamsis method, obtains liquefied fermented glutinous rice A
1Subsequent use, perhaps with liquefied fermented glutinous rice A
1Continue saccharification and obtain converted mash A
2Raw material II obtains mash B with no boiling zymamsis pretreatment process batching
1Subsequent use, or continue mash B
1Liquefaction and saccharification synchronously obtains converted mash B
22) then with liquefied fermented glutinous rice A
1Directly and mash B
1Mix and continue saccharification, perhaps with converted mash A
2With converted mash B
2Mix; 3) last simultaneous saccharification and fermentation is produced alcohol.Liquefied fermented glutinous rice A in the said step 2
1Directly and mash B
1Mixed continuation saccharification except the insulation saccharification time, processing condition with liquefaction A
1, mash B
1Consistent during the difference saccharification, the insulation saccharification time here is 0.5 ~ 1.5.
Said step 1 is specially: a, in the raw material I of starchy material, add entry; The material-water ratio that makes raw material I and water is by weight being adjusted to 1:2 ~ 1:4; The high temperature Ye Huamei that adds 6 ~ 18U/g starchy material, 90 ~ 105 ℃ of boilings or steam ejection liquefaction were kept 0.5 ~ 1 hour, obtained liquefied fermented glutinous rice A
1Subsequent use; Or continue liquefied fermented glutinous rice A
1Carry out saccharification: with liquefied fermented glutinous rice A
1Be cooled to 60 ~ 65 ℃, add the saccharifying enzyme of 80 ~ 200 U/g starchy materials, insulation saccharification 0.5 ~ 1.5 hour is cooled to 30 ~ 35 ℃ then, obtains converted mash A
2B, in the raw material II of starchy material, add entry, the material-water ratio of raw material II and water by weight being adjusted to 1:2 ~ 1:4, is added the middle temperature Ye Huamei of 0 ~ 10U/g starchy material, obtain mash B
1Subsequent use; Or continue to liquefy synchronously and saccharification: will be at mash B
1The middle saccharifying enzyme that adds 100 ~ 400 U/g starchy materials, 60 ~ 65 ℃ are incubated synchronous liquefying-saccharifying 1 ~ 2 hour, are cooled to 30 ~ 35 ℃, obtain converted mash B
2
In the said step 2 with liquefied fermented glutinous rice A
1Directly and mash B
1Mix, or with converted mash A
2With converted mash B
2Mix, its blended mode is selected one of which in following mode: (1) is with liquefied fermented glutinous rice A
1With mash B
1Mix, come along diastatic fermentation then; (2) with converted mash A
2With converted mash B
2Mix, come along fermentation then; (3) at converted mash A
2By traditional batch fermentation, stuck fermentation, fed-batch fermentation or when continuously fermenting, add mash B
1Or converted mash B
2
The starchy material weight of the I of raw material described in the step 1 accounts for 50% ~ 95% of total starchy material weight, and the starchy material weight of said raw material II accounts for 5% ~ 50% of total starchy material weight.
In the said step 2 with liquefied fermented glutinous rice A
1With mash B
1Mixing saccharification, its saccharification condition are the saccharifying enzyme of pressing starchy material amount interpolation 80 ~ 200 U/g among the raw material I, and press the saccharifying enzyme of starchy material amount interpolation 100 ~ 400 U/g in the raw material II, and 60 ~ 65 ℃ are incubated saccharification 0.5 ~ 1.5 hour.
Said step 3 is specially: by weight 0.1% ~ 0.2% the dry yeast or 8% ~ 10% that the inserts total starchy material weight distillery yeast that spreads cultivation, leavening temperature is 30 ~ 35 ℃, simultaneous saccharification and fermentation 48 ~ 80 hours.
In the said step 3, when it mixes the wine with dregs simultaneous saccharification and fermentation,, add the saccharifying enzyme of 0 ~ 400 U/g starchy material also by the starchy material weight of raw material II.
In the said step 2 or 3, also, when saccharification or fermentation, add 0.002% ~ 0.02% neutral protease, or add the aspartic protease of 0.01%-0.05% by the starchy material weight of raw material II.
Said starchy material is chosen any one kind of them in Semen Maydis powder, wheat-flour, flour, Tapioca Starch or rice meal or several kinds mixture.
The invention has the beneficial effects as follows: present invention includes with boiling zymamsis method and carry out gelatinization liquefaction and saccharification; And carry out liquefying-saccharifying with no boiling zymamsis method; Last simultaneous saccharification and fermentation is produced alcohol; Have following characteristics: 1) energy consumption is low, because be that part does not have boiling, no boiling partly accounts for 5% ~ 50%; 2) primary fermentation speed is fast, experiment showed, no boiling part because pretreatment condition is gentle, and the nutrition that dissociates out early stage is destroyed less, can be utilized rapidly by yeast, helps yeast growth, is in growth vigor rapidly, suppresses varied bacteria growing; 3) simple to operate, no digestion process has omitted many pilot processs; 4) traditional boiling liquefied fermented glutinous rice and raw material are mixed, made full use of the heat that cools off separately and heat needs, make its technological process more reasonable; 5) current device need not to design again, and it is little to transform difficulty, and boiling is partly fermented and can directly be utilized cooking process equipment, and no boiling partly just changes enzyme-added kind, enzyme concentration and enzyme-added time.
Embodiment
The present invention includes with boiling zymamsis method and carry out the gelatinization liquefying-saccharifying, carry out liquefying-saccharifying with no boiling zymamsis method, hybrid system fermentative prodn alcohol then, concrete steps are following:
1) earlier starchy material is divided into raw material I, raw material II two portions; Wherein raw material I accounts for 50% ~ 95% of total starchy material weight, and raw material II accounts for 5% ~ 50% of total starchy material weight; Then raw material I, raw material II are handled respectively:
A, in the raw material I of starchy material, add entry; With the material-water ratio of raw material I and water by weight being adjusted to 1:2 ~ 1:4; Add the high temperature Ye Huamei of 6 ~ 18U/g starchy material with the weight of raw material I, 90 ~ 105 ℃ of boilings or steam ejection liquefaction were kept 0.5 ~ 1 hour, obtained liquefied fermented glutinous rice A
1Subsequent use, or continue liquefied fermented glutinous rice A
1Carry out saccharification, that is: with liquefied fermented glutinous rice A
1Be cooled to 60 ~ 65 ℃, add the saccharifying enzyme of 80 ~ 200 U/g starchy materials with the weight of raw material I, insulation saccharification 0.5 ~ 1.5 hour is cooled to 30 ~ 35 ℃, obtains converted mash A
2
B, in the raw material II of starchy material, add entry, the material-water ratio of raw material II and water by weight being adjusted to 1:2 ~ 1:4, is added the middle temperature Ye Huamei of 0 ~ 10U/g starchy material with the weight of raw material II, obtain mash B
1Subsequent use, or continue liquefaction and saccharification synchronously: promptly, at mash B
1In add the saccharifying enzyme of 100 ~ 400 U/g starchy materials with the weight of raw material II, 60 ~ 65 ℃ of synchronous liquefying-saccharifyings of insulation 1 ~ 2 hour are cooled to 30 ~ 35 ℃, obtain liquefying-saccharifying wine with dregs B
2
2) in the said step 2 with liquefied fermented glutinous rice A
1Directly and mash B
1Mix, or with converted mash A
2With converted mash B
2Mix, its blended mode is selected one of which in following mode: (1) is with liquefied fermented glutinous rice A
1With mash B
1Mix, come along diastatic fermentation then; (2) with converted mash A
2With converted mash B
2Mix, come along fermentation then; (3) converted mash A
2By traditional batch fermentation, stuck fermentation, fed-batch fermentation or when continuously fermenting, add converted mash B
2
Liquefied fermented glutinous rice A
1With mash B
1The saccharification condition of mixing the continued saccharification: press the saccharifying enzyme of starchy material amount interpolation 80 ~ 200 U/g among the raw material I, and press the saccharifying enzyme of starchy material amount interpolation 100 ~ 400 U/g in the raw material II, 60 ~ 65 ℃ are incubated saccharification 0.5 ~ 1.5 hour.
3) last simultaneous saccharification and fermentation is produced alcohol: by weight at liquefied fermented glutinous rice A
1With mash B
1Mix in the mixture after the continued saccharification or liquefied fermented glutinous rice A
1With mash B
1Mixture in or at converted mash A
2With converted mash B
2Mixture in; Insert 0.1% ~ 0.2% dry yeast of total starchy material weight or insert 8% ~ 10% the distillery yeast that spreads cultivation, and, add the saccharifying enzyme of 0 ~ 400 U/g starchy material by the starchy material weight of raw material II; Leavening temperature is 30 ~ 35 ℃, simultaneous saccharification and fermentation 48 ~ 80 hours.
Wherein, by the starchy material weight of raw material II, 0.002% ~ 0.02% neutral protease or the aspartic protease of 0.01%-0.05% when saccharification or fermentation, have also been added.
Said starchy material is chosen any one kind of them in Semen Maydis powder, wheat-flour, flour, Tapioca Starch or rice meal or several kinds mixture.
Through specific embodiment the present invention is done further elaboration below.
Embodiment one:
1): the 50g Semen Maydis powder as starchy material, and is divided into two parts: a for 40g as raw material I, another part is that 10g is as raw material II.
A, get the raw material I that Semen Maydis powder is 40g, add 100g (100ml) water, promptly the material-water ratio of raw material I and water is 1:2.5; The high temperature Ye Huamei that adds the 8U/g raw material, 105 ℃ of pressure kettle boilings 1 hour are cooled to 60 ℃; The saccharifying enzyme that adds the 200U/g starchy material, insulation saccharification 1 hour.
B, get the raw material II that Semen Maydis powder is 10g, add 25g water, promptly the material-water ratio of raw material II and water is 1:2.5, the middle temperature Ye Huamei of adding 8U/g raw material.
2): with above-mentioned mixing of materials.
3): last simultaneous saccharification and fermentation is produced alcohol: calculate the saccharifying enzyme of adding 200U/g starchy material and 0.02% neutral protease with the weight of raw material II; Be cooled to 32 ℃; Access accounts for 0.2% dry yeast of total starchy material weight, 32 ℃ of simultaneous saccharification and fermentations 68 hours.
The fermentation result that table 1. directly mixes 20% raw material compares
| Classification | Wine degree (%) | pH | Residual reducing sugar (%) | Residual total reducing sugar (%) | Total weightless (g) |
| Embodiment one | 12.3 | 3.96 | 0.13 | 2.97 | 16.95 |
| The tradition cooking process | 12.4 | 3.90 | 0.14 | 2.03 | 17.96 |
Can find out that from table 1 present embodiment is compared with traditional cooking process with 20% raw material, the wine degree is close, but can save the part energy consumption.Generally speaking, need not scrap build, but simplified technical process, economic benefit is high, very likely drops into industrial applications.
Embodiment two:
1): get the 100g Semen Maydis powder as starchy material, and be divided into two parts: a for 60g as raw material I, another part is that 40g is as raw material II.
A, get the raw material I that Semen Maydis powder is 60g, add 180g (180ml) water, add the high temperature Ye Huamei of 10U/g raw material; 105 ℃ of pressure kettle boilings 1 hour; Be cooled to 60 ℃, calculate the saccharifying enzyme that adds the 200U/g starchy material, insulation saccharification 1 hour with the weight of raw material I.Be cooled to 32 ℃ then.
B, get the raw material II that Semen Maydis powder is 40g; Add 120g (120ml) water, add the middle temperature Ye Huamei of 10U/g raw material, calculate the saccharifying enzyme of adding 300U/g starchy material and 0.01% aspartic protease with the weight of raw material II; 60 ℃ are incubated liquefying-saccharifying 2 hours, are cooled to 32 ℃ then.
2): in the material of a step gained, add the b step the gained material.
3): last simultaneous saccharification and fermentation is produced alcohol: insert 0.2% the dry yeast that accounts for the starchy material gross weight, cultivated 48 hours for 32 ℃.
The fermentation result of table 2. feed supplement 40% raw material relatively
| Classification | Wine degree (%) | pH | Residual reducing sugar (%) | Residual total reducing sugar (%) | Total weightless (g) | Starch utilization ratio (%) | DDGS（%） |
| Embodiment two | 10.3 | 3.98 | 0.12 | 2.25 | 17.93 | 84.77 | 9 |
| The tradition cooking process | 10.2 | 3.97 | 0.13 | 2.44 | 18.19 | 84.08 | 8 |
Can find out that from table 2 present embodiment wine degree is slightly higher than traditional cooking process.Because through heating pre-treatment, so the vegetable-protein loss is less, prior fermentation Yeast proliferation speed is not fast for the part Semen Maydis powder, last DDGS content is higher.
Embodiment three:
1): take by weighing 400g Tapioca Starch, 200g Semen Maydis powder as starchy material, wherein with the 400g Tapioca Starch as raw material I, with the 200g Semen Maydis powder as raw material II.
A, get the raw material I of 400g Tapioca Starch, add 1000g (1L) water, add the high temperature Ye Huamei of 10U/g raw material, 105 ℃ of pressure kettle boilings 1 hour.
B, the raw material II of getting the 200g Semen Maydis powder add 500g (500ml) water, add the middle temperature Ye Huamei of 10U/g raw material.
2): all materials that in step a gained material, add step b gained; Temperature adjustment to 60 ℃; The saccharifying enzyme of the 160U/g starchy material of 400g Tapioca Starch calculating is pressed in adding, presses the saccharifying enzyme of the 300U/g starchy material of 200g Semen Maydis powder calculating, is incubated saccharification together 1 hour.
3): last simultaneous saccharification and fermentation is produced alcohol: after being cooled to 32 ℃, calculate the aspartic protease of adding 0.01%, simultaneous saccharification and fermentation 80 hours with the weight of raw material II.
Table 3. different material the fermentation result relatively
| Classification | Wine degree (%) | pH | Residual reducing sugar (%) | Residual total reducing sugar (%) |
| Embodiment three | 12.1 | 4.12 | 0.12 | 3.18 |
| The tradition cooking process | 12.4 | 4.12 | 0.14 | 1.89 |
Can find out that from table 3 mixture stream is suitable with traditional cooking process with the wine degree, but part has been simplified the steaming saccharification pretreatment technology, the raw material that make full use of cool off, and can make ethanol produce cost and energy consumption that decline is in various degree all arranged.
Embodiment four:
1): get the 50g rice meal as starchy material, and be divided into two parts: a for 45g as raw material I, another part is that 5g is as raw material II.
A, getting the raw material I of 45g rice meal, is that 1:2.5 adds entry in raw material I by material-water ratio, adds the alpha-amylase of 15U/g raw material, 95 ℃ of boiling 1h.
B, meanwhile prepare the raw material slurries.Getting the raw material II of 5g rice meal, is that 1:3.5 adds entry by material-water ratio, adds the middle temperature glycase of 7.5U/g raw material then.
2): after the grog slurries boiling of treating step a finishes, add the slip liquid of step b gained, temperature adjustment to 60 ℃ is added the saccharifying enzyme of 100 U/g, saccharification 1 hour by the total starch quality of raw material.
3): last simultaneous saccharification and fermentation is produced alcohol: after being cooled to 33 ℃, calculate the neutral protease of adding 0.002% by the raw material II starchy material, insert the yeast that accounts for total starchy material quality 0.2%, 33 ℃ of simultaneous saccharification and fermentation 72h.
Table 4 embodiment four compares with the result of traditional cooking process with identical starch material fermentation
| Classification | Wine degree (%) | pH | Residual reducing sugar (%) | Residual total reducing sugar (%) |
| Embodiment four | 13.5 | 4.08 | 0.13 | 1.21 |
| The tradition cooking process | 13.4 | 4.11 | 0.14 | 0.55 |
This experiment is raw material with the rice meal, and raw material feed supplement amount still is 10%, can find out from table 4, and this law has been saved about 10% boiling energy consumption, from overall economic efficiency, helps to reduce production costs.
Embodiment five:
1): get 50g flour as starchy material, and be divided into two parts: a for 40g as raw material I, another part is that 10g is as raw material II.
A, getting the raw material I of 40g flour, is that 1:4 adds entry by material-water ratio, adds the alpha-amylase of 18U/g raw material then, 100 ℃ of boilings 0.8 hour.
B, prepare the raw material slurries simultaneously.Get the raw material II of 10g flour, material-water ratio still adds entry by 1:4, adds the middle temperature glycase of 7.5U/g raw material.
2): after the grog slurries boiling of treating step a finishes, the raw material slurries of step b are mended in the grog slurries of step a.
3) last simultaneous saccharification and fermentation is produced alcohol: after being cooled to 35 ℃, calculate the saccharifying enzyme that adds the 200U/g raw material with the weight of raw material II, insert 0.15% the yeast that accounts for total starchy material weight, 35 ℃ of simultaneous saccharification and fermentations 72 hours.
Table 5 embodiment five compares with the result of traditional cooking process with identical starch material fermentation
| Classification | Wine degree (%) | pH | Residual reducing sugar (%) | Residual total reducing sugar (%) | ? |
| Embodiment five | 8.4 | 4.34 | 0.10 | 1.04 | ? |
| The tradition cooking process | 8.3 | 4.36 | 0.13 | 0.94 | ? |
This experiment is raw material with flour, and raw material feed supplement amount is 20%, and as known from Table 5, this law wine degree does not have difference with cooking process basically, points out us this method and can drop into industrial applications.
Claims (9)
1. the method for alcohol is produced in raw material and grog mixed fermentation; It is characterized in that: comprise with traditional boiling zymamsis method with no boiling raw material zymamsis method obtaining mash; Carry out the mixed fermentation of two kinds of mash and produce alcohol; Specifically comprise the steps: 1) earlier starchy material is divided into raw material I, raw material II two portions, wherein raw material I carries out gelatinization liquefaction with traditional boiling zymamsis method, obtains liquefied fermented glutinous rice A
1Subsequent use, perhaps with liquefied fermented glutinous rice A
1Continue saccharification and obtain converted mash A
2Raw material II obtains mash B with no boiling zymamsis pretreatment process batching
1Subsequent use, or continue mash B
1Liquefaction and saccharification synchronously obtains converted mash B
22) then with liquefied fermented glutinous rice A
1Directly and mash B
1Mix and continue saccharification, perhaps with converted mash A
2With converted mash B
2Mix; 3) last simultaneous saccharification and fermentation is produced alcohol.
2. produce the method for alcohol according to the described a kind of raw material of claim 1 and grog mixed fermentation; It is characterized in that: said step 1 is specially: a, in the raw material I of starchy material, add entry; The material-water ratio that makes raw material I and water is by weight being adjusted to 1:2 ~ 1:4; The high temperature Ye Huamei that adds 6 ~ 18U/g starchy material, 90 ~ 105 ℃ of boilings or steam ejection liquefaction were kept 0.5 ~ 1 hour, obtained liquefied fermented glutinous rice A
1Subsequent use; Or continue liquefied fermented glutinous rice A
1Carry out saccharification: with liquefied fermented glutinous rice A
1Be cooled to 60 ~ 65 ℃, add the saccharifying enzyme of 80 ~ 200 U/g starchy materials, insulation saccharification 0.5 ~ 1.5 hour is cooled to 30 ~ 35 ℃ then, obtains converted mash A
2B, in the raw material II of starchy material, add entry, the material-water ratio of raw material II and water by weight being adjusted to 1:2 ~ 1:4, is added the middle temperature Ye Huamei of 0 ~ 10U/g starchy material, obtain mash B
1Subsequent use; Or continue to liquefy synchronously and saccharification: will be at mash B
1The middle saccharifying enzyme that adds 100 ~ 400 U/g starchy materials, 60 ~ 65 ℃ are incubated synchronous liquefying-saccharifying 1 ~ 2 hour, are cooled to 30 ~ 35 ℃, obtain converted mash B
2
3. produce the method for alcohol according to the described a kind of raw material of claim 1 and grog mixed fermentation, it is characterized in that: in the said step 2 with liquefied fermented glutinous rice A
1Directly and mash B
1Mix, or with converted mash A
2With converted mash B
2Mix, its blended mode is selected one of which in following mode: (1) is with liquefied fermented glutinous rice A
1With mash B
1Mix, come along diastatic fermentation then; (2) with converted mash A
2With converted mash B
2Mix, come along fermentation then; (3) converted mash A
2By traditional batch fermentation, stuck fermentation, fed-batch fermentation or when continuously fermenting, add mash B
1Or converted mash B
2
4. produce the method for alcohol according to the described a kind of raw material of claim 1 and grog mixed fermentation; It is characterized in that: the starchy material weight of the I of raw material described in the step 1 accounts for 50% ~ 95% of total starchy material weight, and the starchy material weight of said raw material II accounts for 5% ~ 50% of total starchy material weight.
5. the method for producing alcohol according to claim 1 or 3 described a kind of raw material and grog mixed fermentation is characterized in that: in the said step 2 with liquefied fermented glutinous rice A
1With mash B
1Mixing saccharification, its saccharification condition are the saccharifying enzyme of pressing starchy material amount interpolation 80 ~ 200 U/g among the raw material I, and press the saccharifying enzyme of starchy material amount interpolation 100 ~ 400 U/g in the raw material II, and 60 ~ 65 ℃ are incubated saccharification 0.5 ~ 1.5 hour.
6. produce the method for alcohol according to the described a kind of raw material of claim 1 and grog mixed fermentation; It is characterized in that: said step 3 is specially: by weight 0.1% ~ 0.2% the dry yeast or 8% ~ 10% that the inserts total starchy material weight distillery yeast that spreads cultivation; Leavening temperature is 30 ~ 35 ℃, simultaneous saccharification and fermentation 48 ~ 80 hours.
7. the method for alcohol is produced in a kind of raw material according to claim 1 and grog mixed fermentation; It is characterized in that: in the said step 3; When it mixes the wine with dregs simultaneous saccharification and fermentation,, add the saccharifying enzyme of 0 ~ 400 U/g starchy material also by the starchy material weight of raw material II.
8. the method for alcohol is produced in a kind of raw material according to claim 1 and grog mixed fermentation; It is characterized in that: in the said step 2 or 3; Also press the starchy material weight of raw material II; When saccharification or fermentation, add 0.002% ~ 0.02% neutral protease, or add the aspartic protease of 0.01%-0.05%.
9. produce the method for alcohol according to the described a kind of raw material of claim 1 and grog mixed fermentation, it is characterized in that: said starchy material is chosen any one kind of them in Semen Maydis powder, wheat-flour, flour, Tapioca Starch or rice meal or several kinds mixture.
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| CN108977307A (en) * | 2018-07-14 | 2018-12-11 | 句容茅山宝地黑香猪专业合作社 | A kind of simple cooked material fermentation wine-making technology |
| CN109337776A (en) * | 2018-12-10 | 2019-02-15 | 福建融万安农业发展有限公司 | A kind of pachyrhizus burns the preparation method of white wine |
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| 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 |
| CN105087286A (en) * | 2014-12-02 | 2015-11-25 | 天津科技大学 | Novel method for producing Maotai-flavor liquor through solid state fermentation |
| CN105400826A (en) * | 2015-11-24 | 2016-03-16 | 广西罗城科潮基业科技发展有限公司 | Method for manufacturing ethyl alcohol with cereals |
| CN108239662A (en) * | 2016-12-27 | 2018-07-03 | 中国石油天然气股份有限公司 | A kind of method of manioc waste fermentative production of ethanol |
| CN108977307A (en) * | 2018-07-14 | 2018-12-11 | 句容茅山宝地黑香猪专业合作社 | A kind of simple cooked material fermentation wine-making technology |
| CN109337776A (en) * | 2018-12-10 | 2019-02-15 | 福建融万安农业发展有限公司 | A kind of pachyrhizus burns the preparation method of white wine |
| CN110468161A (en) * | 2019-08-08 | 2019-11-19 | 国投生物科技投资有限公司 | The application of corn and rice in wheat alcohol fermentation processes and the method using mixed raw material progress raw material fermentation production ethyl alcohol |
| CN110468161B (en) * | 2019-08-08 | 2021-05-04 | 国投生物科技投资有限公司 | Application of corn and rice in wheat ethanol fermentation process and method for producing ethanol by fermenting raw materials by using mixed raw materials |
| CN110819670A (en) * | 2019-11-30 | 2020-02-21 | 河南天冠车用生物燃料技术实验室有限公司 | Method for fermenting mixed raw materials by grouping liquefaction |
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