CN102978244A - Process for producing alcohol by thick mash fermentation from cassava raw material - Google Patents
Process for producing alcohol by thick mash fermentation from cassava raw material Download PDFInfo
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- CN102978244A CN102978244A CN2012104831984A CN201210483198A CN102978244A CN 102978244 A CN102978244 A CN 102978244A CN 2012104831984 A CN2012104831984 A CN 2012104831984A CN 201210483198 A CN201210483198 A CN 201210483198A CN 102978244 A CN102978244 A CN 102978244A
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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 discloses a process for producing alcohol by thick mash fermentation from a cassava raw material, which comprises the following steps of: (1) grinding the cassava raw material; (2) adding water and stirring; (3) pre-liquefying; (4) boiling and liquefying; (5) post-liquefying; (6) saccharifying; (7) fermenting; and (8) distilling to obtain the product. In comparison with the prior art, the process technology has the advantages that (1) utilization rate and yield of the cassava alcohol producing equipment are improved; (2) energy consumption of cassava alcohol production per unit is greatly reduced, namely the production cost is reduced while the profit is improved; (3) stillage output of alcohol per ton is reduced; and (4) the application value is high, no matter on the existing cassava production line or the new cassava alcohol line, the process improves the fermenting technological level, so an effect of increasing the benefit with low investment is achieved.
Description
Technical field
The invention belongs to zymamsis industrial technology field, more specifically relate to a kind of technique of producing alcohol with cassava raw material thick mash fermentation.
Background technology
Fermentation alcohol production mainly is that wherein cassava fermenting raw materials alcohol output accounts for about 30% at home take corn, cassava, molasses as raw material.Along with the grain growing tension, more and more to be paid attention to as the cassava alcohol production of non-grain raw material, cassava cultivated area and cassava alcohol ultimate production are all rising synchronously.At present, common cassava alcohol production technique is: the cassava raw material is through pulverizing, and the sieve aperture of smashing fineness control is ￠ 1.5mm; Adding the water mixing is spice, and water addition ratio control 1:3.2-3.8 increases temperature amylase; High temperature steaming in the feed liquid warp, boiling temperature is controlled to be 100-120 ℃, and ripening time is 90-120min; Then enter saccharifying tank through cooling and add simultaneously saccharifying enzyme and carry out saccharification, control condition is: 60 ± 2 ℃ of saccharification temperatures, saccharification time 30-60min; After cooling, enter fermentor tank again and add active dry yeast and ferment ,≤36 ℃ of main ferment temperature controls, fermentation time 70hr, the smart content 10-12%(v/v of ripe raw spirit); Last ripe through distilation acquisition finished product alcohol.
Adopt above-mentioned technique to carry out the shortcoming that cassava alcohol production exists:
(1) energy consumption is higher;
(2) ferment strength is low is that plant factor is low;
(3) the vinasse amount of ton alcohol generation is large, and environmental protection treatment intensity strengthens;
(4) production cost is higher.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, provide a kind of cassava raw material thick mash fermentation to produce the technique of alcohol.
For achieving the above object, the present invention has taked following technical scheme:
A kind of cassava raw material thick mash fermentation is produced the technique of alcohol, comprises the steps:
(1) adopting cassava is raw material, pulverizes through one-level Tapioca Starch is broken into fine powder, and control powder fineness sieve adopts the sieve of ￠ 1.5-2.0;
(2) Tapioca Starch mixes (water addition ratio control 1:1.5-3) by weight proportion through spiral conveyer continuously with process water;
(3) continuous uniform adds and fully stirs simultaneously evenly that the high temperature resistant ɑ-amylase of continuous adding (addition is controlled to be the 3-10u/g raw material) and ammoniacal liquor (controlling material liquid pH 4-6) liquefy continuously in the pre-liquefied pot, adopt the alcohol process to produce the spent hot water and make as process water that feed temperature remains 55-65 ℃ in the pre-liquefied pot, the residence time is 10-30min;
(4) pre-liquefaction material is continuously pumped into well heater and lifts temperature to 85-102 ℃ to enter the digester insulation be cooking and liquefaction, soaking time 60-90min;
(5) liquefied pot after cooling enters then evenly adds urea (addition control 0.02-0.1%), 60-70 ℃ of control temperature, time 15-30min simultaneously continuously;
(6) pump into again saccharifying tank and carry out the simultaneously even saccharifying enzyme (addition is controlled to be the 80-120u/g raw material) that adds continuously of saccharification, 60 ± 2 ℃ of temperature controls, time 10-30min;
(7) by being continuously pumped into fermentor tank after the cooling and fermenting with the distillery yeast material, leavening temperature is controlled 32-38 ℃, fermentation time 45-60hr, the fermentation ends alcoholic strength reaches 15%(v/v) more than, remaining reducing sugar is less than 0.2%;
Distillery yeast cultural method: the converted mash cold burden of above-mentioned production process is pumped into the distiller's yeast culture tank, disposable active dry yeast (dosage is 0.01-0.02%) and the nutritive salt of adding, 28-32 ℃ of culture temperature control, cultivate 6-12hr and be the distillery yeast material under continuously stirring, nutritive salt is: the inorganic salt such as sal epsom (addition 0.005-0.1%), zinc sulfate (addition 0.005-0.1%) and potassium primary phosphate (addition 0.005-0.1%);
(8) last, the ripe wine with dregs of fermentation ends goes distillation to obtain alcohol product.
The additive of this process using is commercial prod and buys in market at home.
This Technology advantage compared with the prior art:
(1) improved utilization ratio and the production capacity of cassava alcohol production unit, realized under equal fermentation equipment and the staff condition, the alcohol production capacity improves 13-30%.
(2) having reduced significantly unit cassava alcohol production energy consumption is that the production cost profit space that descended has risen.Reduce steam consumption about 15% than common cassava alcohol production.
(3) reduced ton distiller's grain of alcohol generation.Adopt this technique ton alcohol row grain amount only for namely reducing vinasse amount about 50% about 8t/t.
(4) using value is high, no matter is existing cassava production line or newly-built cassava alcohol line, and adopting this technique all has been fermentation technique the level rises, reaches the large effect of less investment income.
Description of drawings
Fig. 1 is process flow sheet of the present invention.
Embodiment
The present invention will be further described below in conjunction with specific embodiment.
Embodiment 1:
The cassava raw material is through pulverizing, and smashing fineness is 1.0mm, and it is even to add the water spice, water addition ratio is controlled to be 1:2.2, at the 45-55 ℃ of lower alpha-amylase that adds 3u/g, be increased to 95 ℃ of lower 90min of maintenance, be cooled to 58-60 ℃ of adding saccharifying enzyme and keep 20min, add 0.05% urea, add 0.05% wine when cooling again to 30 ℃ with the inorganic salt such as sal epsom of active dry yeast and 0.05%, in 32 ℃ of bottom fermentation 45hr, the fermentation liquid ethanol content that obtains＞15%, starch utilization ratio＞90%.
Embodiment 2
Adopt Thailand import cassava, starch content is 68%, water content 12%, sand content 3%.Raw material adopts ￠ 2.0 sieves to pulverize through one-level; Water addition ratio is 1:2.2; Amylase addition 6u/g raw material, PH5.0,56 ℃ of pre-liquefaction temperatures, time 20min; 95 ℃ of boiling temperature controls, time 90min; 65 ℃ of rear liquefaction temperatures, time 20min, urea addition 0.05%; 61 ℃ of saccharification temperatures, time 25min; Active dry yeast consumption 0.02%, sal epsom, zinc sulfate and potassium primary phosphate addition are 0.05%, 30 ℃ of culture temperature, time 10hr; Distillery yeast material dosage is 15% during fermentation, and main ferment temperature is 36 ℃, time 52hr; Fermentation ends alcoholic strength content is 15.5%(v/v), remaining reducing sugar is 0.18%, the rate of getting alcohol is 54.5%.
Claims (3)
1. a technique of producing alcohol with cassava raw material thick mash fermentation is characterized in that, comprises the steps:
(1) adopting cassava is raw material, pulverizes through one-level Tapioca Starch is broken into fine powder;
(2) Tapioca Starch mixes with process water by weight proportion through spiral conveyer continuously, and the weight ratio of Tapioca Starch and water is 1:1.5-3;
(3) continuous uniform adds and fully stirs simultaneously that evenly the high temperature resistant ɑ-amylase of continuous adding and ammoniacal liquor liquefy continuously in the pre-liquefied pot; Adopt the alcohol process to produce the spent hot water and make as process water that feed temperature remains 55-65 ℃ in the pre-liquefied pot, the residence time is 10-30min;
(4) pre-liquefaction material is continuously pumped into well heater and lifts temperature to 85-102 ℃ to enter the digester insulation be cooking and liquefaction, soaking time 60-90min;
(5) liquefied pot after cooling enters then evenly adds urea, 60-70 ℃ of control temperature, time 15-30min simultaneously continuously;
(6) pump into again saccharifying tank and carry out the simultaneously even saccharifying enzyme that adds continuously of saccharification, 60 ± 2 ℃ of temperature controls, time 10-30min;
(7) by being continuously pumped into fermentor tank after the cooling and fermenting with the distillery yeast material, leavening temperature is controlled 32-38 ℃, fermentation time 45-60h, the fermentation ends alcoholic strength reaches 15%(v/v) more than, remaining reducing sugar is less than 0.2%;
(8) last, the ripe wine with dregs of fermentation ends goes distillation to obtain alcohol product.
2. a kind of technique of producing alcohol with cassava raw material thick mash fermentation according to claim 1, it is characterized in that, distillery yeast cultural method in the step (7): the converted mash cold burden of above-mentioned production process is pumped into the distiller's yeast culture tank, disposable active dry yeast and the nutritive salt of adding, 28-32 ℃ of culture temperature control is cultivated 6-12hr and is the distillery yeast material under continuously stirring.
3. a kind of technique of producing alcohol with cassava raw material thick mash fermentation according to claim 1 is characterized in that the nutritive salt in the step (7) is: sal epsom, zinc sulfate and potassium primary phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104831984A CN102978244A (en) | 2012-11-23 | 2012-11-23 | Process for producing alcohol by thick mash fermentation from cassava raw material |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104831984A CN102978244A (en) | 2012-11-23 | 2012-11-23 | Process for producing alcohol by thick mash fermentation from cassava raw material |
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| CN102978244A true CN102978244A (en) | 2013-03-20 |
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| CN2012104831984A Pending CN102978244A (en) | 2012-11-23 | 2012-11-23 | Process for producing alcohol by thick mash fermentation from cassava raw material |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531777A (en) * | 2014-11-11 | 2015-04-22 | 广西武鸣县安宁淀粉有限责任公司 | Acid-free fermentation method for producing ethyl alcohol with fresh cassava full pulp as raw materials |
| CN106701839A (en) * | 2017-03-06 | 2017-05-24 | 宿州市皖神面制品有限公司 | Method for preparing alcohol through high-concentration fermentation of secondary starch slurry and cassava |
| CN108546618A (en) * | 2018-07-10 | 2018-09-18 | 湖北景源生物科技股份有限公司 | A kind of saccharification system for cassava production alcohol |
| CN108823262A (en) * | 2018-07-10 | 2018-11-16 | 湖北景源生物科技股份有限公司 | A kind of novel process for cassava production alcohol |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008141133A1 (en) * | 2007-05-09 | 2008-11-20 | Novozymes North America, Inc. | Process of producing a fermentation product |
| CN102443607A (en) * | 2011-10-21 | 2012-05-09 | 海南大学 | Method for preparing fuel alcohol by fermentation |
| CN102787141A (en) * | 2012-08-21 | 2012-11-21 | 广西凭祥市丰浩酒精有限公司 | Alcohol production process |
-
2012
- 2012-11-23 CN CN2012104831984A patent/CN102978244A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008141133A1 (en) * | 2007-05-09 | 2008-11-20 | Novozymes North America, Inc. | Process of producing a fermentation product |
| CN102443607A (en) * | 2011-10-21 | 2012-05-09 | 海南大学 | Method for preparing fuel alcohol by fermentation |
| CN102787141A (en) * | 2012-08-21 | 2012-11-21 | 广西凭祥市丰浩酒精有限公司 | Alcohol production process |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531777A (en) * | 2014-11-11 | 2015-04-22 | 广西武鸣县安宁淀粉有限责任公司 | Acid-free fermentation method for producing ethyl alcohol with fresh cassava full pulp as raw materials |
| CN106701839A (en) * | 2017-03-06 | 2017-05-24 | 宿州市皖神面制品有限公司 | Method for preparing alcohol through high-concentration fermentation of secondary starch slurry and cassava |
| CN108546618A (en) * | 2018-07-10 | 2018-09-18 | 湖北景源生物科技股份有限公司 | A kind of saccharification system for cassava production alcohol |
| CN108823262A (en) * | 2018-07-10 | 2018-11-16 | 湖北景源生物科技股份有限公司 | A kind of novel process for cassava production alcohol |
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Application publication date: 20130320 |