CN103173499A - Method for improving wine yield of starchiness raw material by utilizing vacuum enzymolysis - Google Patents
Method for improving wine yield of starchiness raw material by utilizing vacuum enzymolysis Download PDFInfo
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- CN103173499A CN103173499A CN201110452685XA CN201110452685A CN103173499A CN 103173499 A CN103173499 A CN 103173499A CN 201110452685X A CN201110452685X A CN 201110452685XA CN 201110452685 A CN201110452685 A CN 201110452685A CN 103173499 A CN103173499 A CN 103173499A
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- enzymolysis
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- starchy material
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- starchiness
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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 a method for improving wine yield of a starchiness raw material by utilizing vacuum enzymolysis, belonging to the technical field of wine brewing. According to the basic process provided by the invention, the starchiness raw material is subjected to enzymolysis in certain vacuum, wherein the enzymolysis comprises the steps of accelerating the enzymolysis processes of amylase and saccharifying enzyme of starchiness matters as well as non-starch polysaccharide matters. According to the method, the raw material processed by the method contains starch ingredients of more starchiness raw materials as well as sugars which are produced by the enzymolysis of the non-starch polysaccharide matters and can be used for producing alcohol by fermenting, factors, such as foam and methanol, inhibiting the enzymolysis and the fermenting are eliminated, and the fermentation is relatively adequate, so that the wine yield of the starchiness raw material is remarkably and substantially improved; and the process is simple and effective, the method is suitable for alcoholic fermentation industries of various starchiness raw materials, and the production benefit can be improved.
Description
One, technical field
The invention belongs to brewing technical field, relate to a kind of method of utilizing the vacuum enzymolysis to improve the starchy material the yield of liquor.
Two, background technology
Starchy material refers to comprise the agricultural-food raw material of much starch composition, specifically refers to the amyloid agricultural-food of bag such as cassava, sweet potato, potato and corn, rice, wheat, barley, Chinese sorghum.These starchy materials mainly comprise starch and non-starchy material such as the polysaccharide materials such as Mierocrystalline cellulose, hemicellulose.Starchy material comprises a large amount of starch granuless, and these starch granuless can break in digestion process in water-swelling, thereby contact with amylase, saccharifying enzyme, and enzyme digestion reaction occurs, and starch degradation generates the compositions such as glucose, is used for yeast fermentation and produces alcohol; In this process, also have the enzyme liberating such as cellulase that other non-starchy materials such as the saccharans such as Mierocrystalline cellulose, hemicellulose comprise in amylase, saccharifying enzyme, hemicellulase to produce to ferment and produce the glucide of alcohol.In starchy material, the degraded of starchy material and other non-starch based saccharans is related to the yield of liquor of starchy material.
In order to improve the yield of liquor of starchy material, adopted enzyme-added method as adding the method for zytase, the interpolation zytase that the patent that is CNi01671698A as publication number proposes improves the method for starchy material zymamsis speed and the yield of liquor, and is limited but these methods improve the yield of liquor; Also has physical method, as extruding and puffing technology, hot spraying pretreatment technology (CN1060679A), grain dry method segmentation gas explosion pre-treating process (CN102115702A), but these methods need huge, complicated equipment, and energy consumption is high, and limited to the benefit that improves the starchy material the yield of liquor, so be difficult to apply on producing.
In order further to improve the yield of liquor of starchy material, the present invention adopts the technology of vacuum enzymolysis starchy material to improve the starchy material the yield of liquor at home and abroad first.Under the certain vacuum condition, the starch component of starchy material and other non-starch saccharans efficient degradation more under the effect of enzyme produces the sugar of the product alcohol that ferment more; Simultaneously, add to vacuumize and be conducive to mix, can eliminate factor such as the factors such as bubble, methyl alcohol that some suppress enzymolysis and fermentation simultaneously, be conducive to high-efficiency fermenting, comprehensive above-mentioned two kinds of favourable conditions, thus the vacuum enzymolysis can significantly increase substantially the starchy material the yield of liquor.
Summary of the invention
To the effect that of the present invention: take a certain amount of starchy material under normal pressure, add water after pulverizing and stir, water and starchy material mix by a certain percentage, add amylase, vacuumize gelatinization under 40-50 ℃; Sterilization is cooled to 45-60 ℃, adds saccharifying enzyme to vacuumize saccharification; Then be cooled to 30 ℃ of inoculation yeast bacterium and carry out anaerobically fermenting.
The present invention had compared following remarkable advantage with former method:
(1) significantly improve the starchy material the yield of liquor.General method improves liquor ratio of raw material and is about 1-5%, and present method can improve liquor ratio of raw material up to more than 10%, thus the productivity effect of significantly improving; (2) the technique repacking is simple, as long as configure a vacuum pump that power is larger in original fermenter equipment again; (3) due under the certain vacuum degree, hydrolysis temperature reduces, thereby extends and improve the activity of enzyme; (4) make enzymolysis process more even, effective.This is because gas under vacuum makes reaction solution be " boiling " shape from ease, and liquid swelling, rheid expand reaction system is uniformly dispersed.Freezing air in starch slurry can be eliminated when vacuumizing, so boiling is very even, can eliminates factor such as the factors such as bubble, methyl alcohol that some suppress enzymolysis and fermentation simultaneously.
Four, embodiment
Example one: take 2.00 kilograms of manioc meals under normal pressure, starch content is 68.90%, pack into the automatic fermenter (L1523 of vacuum pump, Switzerland is than Europe), water and tapioca (flour) mix in 1: 3 ratio, add amylase, and the amylase consumption is 10U/g, vacuumize gelatinization 60min under 40-50 ℃, vacuum tightness is-0.58Bar; Sterilization is cooled to 45-60 ℃, adds saccharifying enzyme to vacuumize saccharification 60min, and vacuum tightness is-0.58Bar; Then be cooled to 30 ℃ of inoculation yeast bacterium and carry out anaerobically fermenting, the tapioca (flour) the yield of liquor is 53.84%; Contrast normal pressure enzymatic hydrolysis and fermentation, the tapioca (flour) the yield of liquor is 35.48%, compared with the control, improves tapioca (flour) the yield of liquor 18.36%;
Example two: take 2.00 kilograms of manioc meals under normal pressure, starch content is 68.90%, pack into the automatic fermenter (L1523 of vacuum pump, Switzerland is than Europe), water and tapioca (flour) mix in 1: 3 ratio, add amylase, and the amylase consumption is 10U/g, vacuumize gelatinization 60min under 40-50 ℃, vacuum tightness is-0.58Bar; Sterilization is cooled to 45-60 ℃, adds saccharifying enzyme to vacuumize saccharification 60min, and vacuum tightness is-0.58Bar; Then be cooled to 30 ℃ of inoculation yeast bacterium and carry out anaerobically fermenting, the tapioca (flour) the yield of liquor is 51.52%; Contrast normal pressure enzymatic hydrolysis and fermentation, the tapioca (flour) the yield of liquor is 35.48%, compared with the control, improves tapioca (flour) the yield of liquor 16.04%;
Example three: take 2.00 kilograms of manioc meals under normal pressure, starch content is 68.90%, pack into the automatic fermenter (L1523 of vacuum pump, Switzerland is than Europe), water and tapioca (flour) mix in 1: 3 ratio, add amylase, and the amylase consumption is 10U/g, vacuumize gelatinization 60min under 40-50 ℃, vacuum tightness is-0.58Bar; Sterilization is cooled to 45-60 ℃, adds saccharifying enzyme to vacuumize saccharification 60min, and vacuum tightness is-0.58Bar; Then be cooled to 30 ℃ of inoculation yeast bacterium and carry out anaerobically fermenting, the tapioca (flour) the yield of liquor is 50.28%; Contrast normal pressure enzymatic hydrolysis and fermentation, the tapioca (flour) the yield of liquor is 35.48%, compared with the control, improves tapioca (flour) the yield of liquor 14.80%.
Claims (3)
1. method of utilizing the vacuum enzymolysis to improve the starchy material the yield of liquor, it is characterized in that starchy material carries out enzymolysis under the certain vacuum degree, comprise the amylase enzymolysis of starchy material and the enzymolysis process of saccharifying enzyme enzymolysis and non-starch based polysaccharide material.
2. the method for starch substance and non-starch based polysaccharide material in the enzymolysis starchy material under the certain vacuum degree as claimed in claim 1, is characterized in that vacuum tightness is negative pressure 0-0.72Bar.
3. the method for enzymolysis starchy material under the certain vacuum condition as claimed in claim 1, is characterized in that described starchy material specifically refers to the amyloid agricultural-food raw materials of bag such as cassava, sweet potato, potato and corn, rice, wheat, barley, Chinese sorghum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110452685XA CN103173499A (en) | 2011-12-21 | 2011-12-21 | Method for improving wine yield of starchiness raw material by utilizing vacuum enzymolysis |
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| CN201110452685XA CN103173499A (en) | 2011-12-21 | 2011-12-21 | Method for improving wine yield of starchiness raw material by utilizing vacuum enzymolysis |
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| CN103173499A true CN103173499A (en) | 2013-06-26 |
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| CN201110452685XA Pending CN103173499A (en) | 2011-12-21 | 2011-12-21 | Method for improving wine yield of starchiness raw material by utilizing vacuum enzymolysis |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111518858A (en) * | 2020-05-14 | 2020-08-11 | 武汉天天好生物制品有限公司 | Vegetable protein peptide and preparation method thereof |
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- 2011-12-21 CN CN201110452685XA patent/CN103173499A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111518858A (en) * | 2020-05-14 | 2020-08-11 | 武汉天天好生物制品有限公司 | Vegetable protein peptide and preparation method thereof |
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| C05 | Deemed withdrawal (patent law before 1993) | ||
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Application publication date: 20130626 |