CN103468750A

CN103468750A - Method for preparing ethyl alcohol through cassava

Info

Publication number: CN103468750A
Application number: CN201310461943XA
Authority: CN
Inventors: 徐大鹏; 冯英
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-30
Filing date: 2013-09-30
Publication date: 2013-12-25

Abstract

The invention discloses a method for preparing ethyl alcohol through cassava. The method for preparing the ethyl alcohol through the cassava comprises the steps of cassava liquidation, saccharification, fermentation and extraction of the ethyl alcohol in a distilling mode. According to the step of cassava liquidation, the cassava is smashed and is evenly mixed up with water, amylase is added to the liquefied cassava according to the proportion 5-10U/g, and then the cassava is liquefied for 20-30 minutes at the temperature of 96-98 GEG C to obtain the liquefied pulp liquid. According to the step of saccharification, the pulp liquid obtained by liquefying the cassava is cooled to be at 58-62 DEG C in a vacuum mode, sulfuric acid is added in an injection mode to adjust the pH value to be 4.5-5.0, then saccharifying enzyme is added to the liquefied cassava pulp liquid according to the proportion of 150-200U/g, and heat-preservation saccharification is carried out for 40-50 minutes. By means of the method for preparing the ethyl alcohol through the cassava, a low-temperature liquidation method is adopted, the total content of sugar in the liquefied pulp liquid is large than or equal to 25%, the starch convert ratio is larger than or equal to 53%, microbiological contamination is not caused easily, steam consumption is smaller than or equal to 0.7 ton/ton ethyl alcohol, energy consumption is largely reduced, and production cost is lowered.

Description

A kind of method for preparing ethanol with cassava

Technical field

The present invention relates to a kind of method for preparing ethanol, be specifically related to a kind of method for preparing ethanol with cassava.

Background technology

Cassava is extensively grain and the cash crop of plantation of Perenniporia martius, and adaptability is very strong, and drought-enduring, impoverishment tolerant, water-fast is less demanding to soil property, in various soil, can grow.Tapioca (flour) content is higher, and the piece root starch content of cassava reaches 25～30%, and cassava dry starch content reaches 70% left and right, is described as " king of starch ", is up-and-coming ethanol production materials.The cassava of take breaks away from oil crisis, environmental contamination reduction as the raw material production fuel alcohol can accelerate country, has very large strategic importance and social benefit.

In prior art, the technique that the cassava of take is raw material production ethanol, generally adopt the High Temperature High Pressure cooking process to be liquefied, and can cause like this fermentability material damage in raw material, and consume a large amount of steam, and productive rate is low, causes production cost to increase.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind ofly take cassava and prepares the method for ethanol as raw material, and the method has that energy consumption is low, productive rate is high, do not dye miscellaneous bacteria, produce stable characteristics.

Technical scheme provided by the invention is a kind of method for preparing ethanol with cassava, the step that comprises cassava liquefaction, saccharification, fermentation, distillation extraction ethanol, described cassava liquefaction is to stir evenly adding water after Cassava crushing, ratio according to 5～10U/g cassava is added amylase, 20～the 30min that liquefies under 96～98 ℃, obtain the slurries that liquefy;

Described saccharification is slurries vacuum cool-down to 58 that cassava liquefaction is obtained～62 ℃, adopt injection system to add sulfuric acid to regulate pH4.5～5.0, ratio according to 150～200U/g cassava adds saccharifying enzyme insulation saccharification 40～50min in cassava liquefaction slurries again, obtains converted mash.

In the cassava liquefaction step, the fine powder that is 1.2～1.5mm to granularity by Cassava crushing, the add-on of water is 2.5～3.0 times of cassava weight.

Described fermentation is to inoculate the yeast of activation in converted mash, its consumption is 0.5 ‰ of cassava weight～1 ‰, at 31～33 ℃ of lower primary fermentation 5～10h, then adjust the temperature to 38～40 ℃, carry out Primary Fermentation 18～24h, Primary Fermentation enters secondary fermentation after finishing, and secondary fermentation continues 34～40h, and fermentation ends obtains ripe mash.

Described distillation, distill ripe mash, is ethanol.

The present invention has following beneficial effect:

1) the present invention adopts low temperature boiling liquefaction, the total sugar content in the liquefaction slurries >=25%.

2) ethanol content in the fermenting-ripening wine with dregs reaches 18%, starch transformation efficiency >=53%.

3) steam consumption of the present invention≤0.7 ton of/ton ethanol, steam saving is more than 40%.

Embodiment

The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.

Embodiment 1

1) Cassava crushing, to the fine powder that granularity is 1.2mm, adds the water of 2.5 times of cassava weight to stir evenly, and according to the ratio of 5U/g cassava, adds amylase, and the 20min that liquefies under 96 ℃, obtain the slurries that liquefy; Measuring total sugar content in the liquefaction slurries is 25.1%;

2) cassava is liquefied slurries vacuum cool-down to 58 ℃, adopt injection system to add sulfuric acid to regulate pH4.5, then in cassava liquefaction slurries, add saccharifying enzyme to be incubated saccharification 40min according to the ratio of 150U/g cassava, obtains converted mash;

3) inoculate the yeast activated in converted mash, its consumption is 0.5 ‰ of cassava weight, at 31 ℃ of lower primary fermentation 5h, then adjust the temperature to 38 ℃, carry out Primary Fermentation 18h, Primary Fermentation enters secondary fermentation after finishing, secondary fermentation continues 34h, and fermentation ends obtains ripe mash; Measure ethanol content 18.2% in ripe mash, the starch transformation efficiency is 53.8%;

4) distill ripe mash, obtain ethanol.Present method steam consumption≤0.7 ton/ton ethanol.

Embodiment 2

1) Cassava crushing, to the fine powder that granularity is 1.5mm, adds the water of 3.0 times of cassava weight to stir evenly, and according to the ratio of 10U/g cassava, adds amylase, and the 30min that liquefies under 98 ℃, obtain the slurries that liquefy; Measuring total sugar content in the liquefaction slurries is 26.6%;

2) cassava is liquefied slurries vacuum cool-down to 62 ℃, adopt injection system to add sulfuric acid to regulate pH5.0, then in cassava liquefaction slurries, add saccharifying enzyme to be incubated saccharification 50min according to the ratio of 200U/g cassava, obtains converted mash;

3) inoculate the yeast activated in converted mash, its consumption is 1 ‰ of cassava weight, at 33 ℃ of lower primary fermentation 10h, then adjust the temperature to 40 ℃, carry out Primary Fermentation 24h, Primary Fermentation enters secondary fermentation after finishing, secondary fermentation continues 40h, and fermentation ends obtains ripe mash; Measure ethanol content 18.5% in ripe mash, the starch transformation efficiency is 54.7%;

Embodiment 3

1) Cassava crushing, to the fine powder that granularity is 1.4mm, adds the water of 2.8 times of cassava weight to stir evenly, and according to the ratio of 8U/g cassava, adds amylase, and the 25min that liquefies under 97 ℃, obtain the slurries that liquefy; Measuring total sugar content in the liquefaction slurries is 27.8%;

2) cassava is liquefied slurries vacuum cool-down to 60 ℃, adopt injection system to add sulfuric acid to regulate pH4.8, then in cassava liquefaction slurries, add saccharifying enzyme to be incubated saccharification 45min according to the ratio of 180U/g cassava, obtains converted mash;

3) inoculate the yeast activated in converted mash, its consumption is 0.8 ‰ of cassava weight, at 32 ℃ of lower primary fermentation 8h, then adjust the temperature to 39 ℃, carry out Primary Fermentation 22h, Primary Fermentation enters secondary fermentation after finishing, secondary fermentation continues 38h, and fermentation ends obtains ripe mash; Measure ethanol content 18.9% in ripe mash, the starch transformation efficiency is 55.4%;

Embodiment 4

1) Cassava crushing, to the fine powder that granularity is 1.2mm, adds the water of 3.0 times of cassava weight to stir evenly, and according to the ratio of 5U/g cassava, adds amylase, and the 20min that liquefies under 98 ℃, obtain the slurries that liquefy; Measuring total sugar content in the liquefaction slurries is 25.9%;

2) cassava is liquefied slurries vacuum cool-down to 62 ℃, adopt injection system to add sulfuric acid to regulate pH4.5, then in cassava liquefaction slurries, add saccharifying enzyme to be incubated saccharification 40min according to the ratio of 200U/g cassava, obtains converted mash;

3) inoculate the yeast activated in converted mash, its consumption is 1 ‰ of cassava weight, at 31 ℃ of lower primary fermentation 10h, then adjust the temperature to 38 ℃, carry out Primary Fermentation 24h, Primary Fermentation enters secondary fermentation after finishing, secondary fermentation continues 34h, and fermentation ends obtains ripe mash; Measure ethanol content 18.3% in ripe mash, the starch transformation efficiency is 54.2%;

Claims

1. a method for preparing ethanol with cassava, the step that comprises cassava liquefaction, saccharification, fermentation, distillation extraction ethanol, it is characterized in that: described cassava liquefaction is to stir evenly adding water after Cassava crushing, ratio according to 5～10U/g cassava is added amylase, 20～the 30min that liquefies under 96～98 ℃, obtain the slurries that liquefy;

2. a kind of method for preparing ethanol with cassava according to claim 1, it is characterized in that: the add-on of water is 2.5～3.0 times of cassava weight.

3. a kind of method for preparing ethanol with cassava according to claim 1, is characterized in that: the fine powder that described pulverizing is is 1.2～1.5mm by Cassava crushing to granularity.