CN1038305A - The novel method of making alcohol from fresh musa paradisiaca - Google Patents
The novel method of making alcohol from fresh musa paradisiaca Download PDFInfo
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- CN1038305A CN1038305A CN88103430A CN88103430A CN1038305A CN 1038305 A CN1038305 A CN 1038305A CN 88103430 A CN88103430 A CN 88103430A CN 88103430 A CN88103430 A CN 88103430A CN 1038305 A CN1038305 A CN 1038305A
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- bajiao banana
- banana taro
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- saccharification
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Abstract
The invention provides novel method with making alcohol from fresh musa paradisiaca, the bajiao banana taro has another name called hundred jin of taros, starch content is higher, it is the good approach that liquor industry is set up the raw material site that development bajiao banana taro produces, method of the present invention is bright bajiao banana taro to be cut into to pulverize behind the filament size mixing, after processes such as continuously cooking, saccharification, cooling, continuously ferment, and in fermentation liquid, feed sterile air, can obtain finished product alcohol after the mash continuous still battery with fermenting-ripening then.Method of the present invention has solved the problem of " tegmentum " fermentation and bajiao banana taro macrofiber part obstruction pumping pipe-line equipment, and its society and economic benefit are very big.
Description
The present invention relates to a kind of novel method with making alcohol from fresh musa paradisiaca.
The bajiao banana taro has another name called hundred jin of taros, it is the annual herb tuberous plant, starch content is higher, the starch-containing amounts that surpass bright sweet potato more, and cultivation technique is extensive, adaptability is strong, drought-resistant, the output height, average yield per mu can reach more than 6000 jin, and brighter sweet potato is preserved easily, be suitable for the processing starch and the domestic animal of feeding, and further processing alcohol and liquor etc., it is the good approach that liquor industry is set up the raw material site voluntarily that development bajiao banana taro produces, it not only helps agricultural and goes up the limit, field, the ditch, the development and use in wasteland, and opened up for liquor industry and to substitute raw material, have great society and economic benefit.
But because the outside coring of bajiao banana taro, involucrum are more, internal fiber is long and fibre content is very high, and is totally unfavorable to wine-making technology.According to the unsuccessful experimental analysis of minority producer, bright bajiao banana taro is after pulverizing the boiling saccharification, and because of mellow solution of saccharification proportion is bigger, and the proportion of fiber composition is less, the main wine phase CO that sends out
2Gas is less, causes the fiber composition to be suspended in the surface of fermentation liquid, forms " tegmentum " state, be commonly called as and be the tegmentum fermentation, influence fermentation operation carry out, reduced efficient smoothly, pumping line equipment is stopped up, cause production cost high, ton alcohol cost reaches 3100 yuan.Owing to there is above-mentioned defective, therefore cause to it is believed that with making alcohol from fresh musa paradisiaca it is infeasible, and can only continue to continue to use original grain brewing method, consume a large amount of grain.
Task of the present invention will overcome above-mentioned defective exactly, and a kind of novel method with making alcohol from fresh musa paradisiaca is provided.
The novel method of making alcohol from fresh musa paradisiaca of the present invention is finished as follows: the bright bajiao banana taro after (1) will be cleaned and weigh cuts silk; (2) pulverize bright bajiao banana taro silk; (3) the bright bajiao banana taro furnishing pulpous state of pulverizing; (4) with bajiao banana taro slurry continuously cooking; (5) continuous conversion; (6) cooling continuously; (7) mellow solution of saccharification to above-mentioned bajiao banana taro continuously ferments, and promptly adds the distiller's yeast bacterium and continuously ferment in this mellow solution of saccharification, and feed sterile air; (8) the fermentation liquid continuous still battery with fermenting-ripening just can obtain finished product alcohol.
The present invention's method preferably is to use section silk machine to be cut into 2～3 millimeters filament the bright bajiao banana taro of cleaning after weighing.
Better method of the present invention is that the distiller's yeast that adds in the primary fermentation equipment that continuously ferments and the ratio of mellow solution of saccharification are 8～10: 1, and feeds a small amount of sterile air is arranged.
After adopting the novel method of making alcohol from fresh musa paradisiaca of the present invention, can not only overcome the defective of aforementioned existence, and can produce positive social effect and obtain huge economic benefit.
(A) after bright bajiao banana taro cuts silk through a section silk machine,, reduced the chance that too much macrofiber blocks pipeline with its macrofiber brachymemma.
(B) because operations such as section silk, pulverizing, boiling, saccharification, cooling, fermentation all adopt continous way, reduced mellow solution of saccharification and the extraneous chance that contacts, can prevent microbial contamination, and improve fermentation efficiency.
(C) fermentation procedure is successional, and therefore, the distiller's yeast amount is big, and the ratio of the converted mash amount that enters is little, though the proportion of fiber composition is lighter, is difficult to form " tegmentum " fermentation phenomenon.Feed a spot of sterile air again at this main fermentation period, not only can help saccharomycetic breeding to increase, shorten fermentation period, also can make fermentation liquid produce convection current up and down, further prevent the generation that fiber part come-up produces " tegmentum " phenomenon.
(D) when fermentation liquid when ripe or ripe, because glucose part has been transformed into alcohol, perhaps sugar part minimizing, wine part is increased, and makes the proportion of fermentation liquid level off to 1.00, fiber part is in fermentation liquid can sink half suspended state that can float, " tegmentum " phenomenon can not occur, in addition, bajiao banana taro fiber part after cutting the silk pulverizing is very short, after adding the net filter, can not produce the blocking pipe problem at each relevant pumping line road junction.
(E) show according to our result of experiment, after adopting the novel method of above-mentioned making alcohol from fresh musa paradisiaca, fermentation efficiency is 88.00～90.56%, average out to 89.41%, if press the fixedly general level of distillation efficiency 97.00%() calculate, then whenever, produce ton alcohol to need starch content be that 21.81～18.02% bright bajiao banana taro is 8.735～10.376 tons, the standard grain consumption of amounting to starch-containing amount 65.00% is 2.876～2.930 tons, therefore, after adopting the novel method of making alcohol from fresh musa paradisiaca of the present invention, can substitute millions of ton-grain foods, its economic benefit and social benefit are very conspicuous.
The present invention will be further described with reference to the accompanying drawings below
The bright bajiao banana taro of Fig. 1 preparing alcohol schema
According to schema shown in Figure 1, the novel method of making alcohol from fresh musa paradisiaca of the present invention is finished as follows:
(1) bright bajiao banana taro is weighed afterwards with clean sandstone, the iron thing removed of clear water, put into then and cut the filament that the silk machine is cut into 2～3 millimeters thicknesses, the fiber of bright bajiao banana taro is cut into pipe nipple as much as possible, can reduces the chance that too much macrofiber part is blocked pipe-line equipment like this;
(2) pulverize bright bajiao banana taro silk with pulverizer;
(3) use clear water the bright bajiao banana taro furnishing pulpous state of pulverizing;
(4) with digesting apparatus the bajiao banana taro is starched continuously cooking;
(5) continuous conversion;
(6) cooling continuously;
(7) mellow solution of saccharification of above-mentioned bajiao banana taro being sent into fermentation equipment continuously ferments, promptly when beginning with the distiller's yeast jar in ready-made distiller's yeast once send in the fermentor tank, the mellow solution of saccharification of progressively sending into above-mentioned bajiao banana taro then continuously ferments (doing a sustainable use of distiller's yeast more than ten day), and the distiller's yeast that the initial stage adds and the ratio of mellow solution of saccharification are 8～10: 1; And in the fermentation liquid of fermentor tank, feed a spot of sterile air, not only helped saccharomycetic breeding to increase, shortened fermentation period, and make fermentation liquid produce convection current up and down, above-mentioned measure has prevented that fiber part come-up from producing " tegmentum " phenomenon, make fermentation efficiency can reach more than 90%, when fermentation liquid is ripe, wine part is increased, make the proportion of fermentation liquid level off to 1.00, fiber part is in fermented liquid can sink half suspended state that can float, and " tegmentum " phenomenon therefore can not occur;
(8) fermentation liquid of fermenting-ripening being sent into distillation plant carries out obtaining finished product alcohol after the continuous still battery.
The present invention not tool is limited to its protection domain of the foregoing description and is defined by the claims.
Claims (3)
1, the novel method of making alcohol from fresh musa paradisiaca is characterized in that finishing as follows:
(1) the bright bajiao banana taro that will clean after weighing cuts silk;
(2) pulverize bright bajiao banana taro silk;
(3) the bright bajiao banana taro furnishing pulpous state of pulverizing;
(4) with bajiao banana taro slurry continuously cooking;
(5) continuous conversion;
(6) connect cooling;
(7) mellow solution of saccharification to above-mentioned bajiao banana taro continuously ferments, and promptly mellow solution of saccharification is progressively added in the fermentation equipment that distiller's yeast is housed and continuously ferments, and feed sterile air in fermentation liquid;
(8) the fermentation liquid continuous still battery with fermenting-ripening just can obtain finished product alcohol.
2,, it is characterized in that and to clean bright bajiao banana taro after weighing with cutting the filament that the silk machine is cut into 2～3 millimeters according to the novel method of the making alcohol from fresh musa paradisiaca of claim 1.
3,, it is characterized in that the distiller's yeast that adds and the ratio of mellow solution of saccharification are 8～10: 1 in the primary fermentation equipment that continuously ferments, and feed a spot of sterile air is arranged according to the novel method of the making alcohol from fresh musa paradisiaca of claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88103430A CN1038305A (en) | 1988-06-04 | 1988-06-04 | The novel method of making alcohol from fresh musa paradisiaca |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88103430A CN1038305A (en) | 1988-06-04 | 1988-06-04 | The novel method of making alcohol from fresh musa paradisiaca |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1038305A true CN1038305A (en) | 1989-12-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88103430A Granted CN1038305A (en) | 1988-06-04 | 1988-06-04 | The novel method of making alcohol from fresh musa paradisiaca |
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| CN (1) | CN1038305A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300322C (en) * | 2005-05-26 | 2007-02-14 | 贵州大学 | Method for producing alcohol by using dry plate of banana dasheen as raw material |
| WO2009094927A1 (en) * | 2008-01-22 | 2009-08-06 | Faming Huang | A method for producing alcohol by using of edible canna |
| CN101948879A (en) * | 2010-08-26 | 2011-01-19 | 浙江杭州鑫富药业股份有限公司 | Method for producing succinic acid by Canna edulis ker fermentation |
| CN103409299A (en) * | 2013-08-13 | 2013-11-27 | 广东省九江酒厂有限公司 | Liquid state liquor distillation method and combined ageing method thereof |
-
1988
- 1988-06-04 CN CN88103430A patent/CN1038305A/en active Granted
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300322C (en) * | 2005-05-26 | 2007-02-14 | 贵州大学 | Method for producing alcohol by using dry plate of banana dasheen as raw material |
| WO2009094927A1 (en) * | 2008-01-22 | 2009-08-06 | Faming Huang | A method for producing alcohol by using of edible canna |
| CN101289676B (en) * | 2008-01-22 | 2012-10-03 | 泉州市博大纳米科技有限公司 | Process for producing alcohol form queensland arrowroot |
| CN101948879A (en) * | 2010-08-26 | 2011-01-19 | 浙江杭州鑫富药业股份有限公司 | Method for producing succinic acid by Canna edulis ker fermentation |
| CN101948879B (en) * | 2010-08-26 | 2012-12-05 | 浙江杭州鑫富药业股份有限公司 | Method for producing succinic acid by Canna edulis ker fermentation |
| CN103409299A (en) * | 2013-08-13 | 2013-11-27 | 广东省九江酒厂有限公司 | Liquid state liquor distillation method and combined ageing method thereof |
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Applicant: C.P.P.C.C Advisory Service Department, Neijiang City, Sichuan Prov. Document name: Correction notice |
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