CN104531777A - Acid-free fermentation method for producing ethyl alcohol with fresh cassava full pulp as raw materials - Google Patents
Acid-free fermentation method for producing ethyl alcohol with fresh cassava full pulp as raw materials Download PDFInfo
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- CN104531777A CN104531777A CN201410633009.6A CN201410633009A CN104531777A CN 104531777 A CN104531777 A CN 104531777A CN 201410633009 A CN201410633009 A CN 201410633009A CN 104531777 A CN104531777 A CN 104531777A
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- cassava
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
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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 an acid-free fermentation method for producing ethyl alcohol with fresh cassava full pulp as raw materials. The acid-free fermentation method includes the technological processes of fresh cassava edulcoration, fresh cassava full pulp preparation, raw material boiling, saccharification, fermentation and distillation and purification. The acid-free fermentation method is characterized in that sundry bacteria are reduced by controlling the purity degree of the raw materials from a source; in other words, the fresh cassava raw materials are processed with a clean production process, and impurities such as mud, sand and surface skin on the surface of fresh cassava are removed, so that the sundry bacterium source is reduced to the maximum degree, and bacterium infection potential hazards in the fermentation process are reduced. Vitriol, antibiotic and a chemical sterilizing agent are replaced with a cassava fermentation compound enzyme for saccharification and fermentation, and therefore acid-free fermentation is achieved. In brief, the acid-free fermentation method is stable and reliable in process; the cost is saved; the yield is improved; and a good path is provided for revolution of the development of the ethyl alcohol industry.
Description
Technical field
The invention belongs to Alcohol Production technical field, particularly relate to and a kind ofly entirely starch anacidity fermentation process into raw material production alcohol with fresh cassava.
Background technology
The technique that traditional fermentation process produces alcohol is by raw material crushing, liquefaction, add sulfuric acid adjust ph saccharification (being the available sugar of yeast by Starch Conversion), fermentation (zymase in yeast thalline is converted into alcohol), finally obtains alcohol product through fractionation by distillation.In alcoholic fermentation process, it is typical acid fermentation that interpolation sulfuric acid makes material maintenance pH below 4.5, carry out fermentation, judge system microbiological contamination degree by analysed preparation index situation and need sporadically to add sterilant (or antibiotics) but kill miscellaneous bacteria in time, also must clear up the tank body of all production processes before distillation process if desired.But how killing miscellaneous bacteria in time in the Sources controlling miscellaneous bacteria of raw material, reduce the loss that microbiological contamination brings, is the significant problem that each Alcohol Production enterprise and even zymamsis industry are badly in need of solving.
In tradition alcohol fermentative production, conventional sterilising method has: stassanization, acidization, chemical sterilisation, microbiotic method or composite sterilization method (above two kinds of methods are all used), but eventually because of or Cost Problems, equipment corrosion problem or have negative interaction (as antibacterial in added with antibiotic can produce dependence activated yeast stopping fermentation maybe can be suppressed to carry out) etc. to product, actual effect is unsatisfactory, but even can't kill miscellaneous bacteria completely, the efficiency that thus have impact on whole Alcohol Production system plays.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of process stabilizing reliable, cost-saving, improve production capacity, reduce treatment cost of waste liquor entirely starch anacidity fermentation process into raw material production alcohol with fresh cassava.
For solving the problems of the technologies described above, the present invention by the following technical solutions: entirely starch the anacidity fermentation process into raw material production alcohol with fresh cassava, comprise the following steps:
The removal of impurities of <1> fresh cassava
The preparation that <2> fresh cassava is starched entirely
<3> material cooking
Heat up add amylase in step <2> gained fresh cassava is starched entirely after and precook, temperature of precooking 50 ~ 55 DEG C, after precooking, material enters steam cooker continuously by overflow manner, finally temperature risen to the temperature 110 ~ 130 DEG C of digesting technoloy requirement and keep 2 hours, after cooking and liquefaction, obtaining liquefied fermented glutinous rice;
<4> saccharification
Step <3> gained liquefied fermented glutinous rice is carried out heat exchange by spiral-plate heat exchanger temperature of charge is down to less than 55 DEG C, then saccharifying tank is sent into, the compoiste fermented enzyme of cassava is added by 0.03 ‰ ~ 0.06 ‰ of material quantity, at 50 ~ 55 DEG C, saccharification 30 ~ 60 minutes, obtains mellow solution of saccharification;
<5> ferments
Step <4> gained mellow solution of saccharification is down to less than 34 DEG C, send into again in seeding tank, dry yeast is added by 0.10 ‰ ~ 0.30 ‰ of raw material weight, saccharomycetic enlarged culturing is carried out at 25 ~ 32 DEG C, the enlarged culturing stage needs, for oxygen supply, to obtain distiller's yeast mash after maturation; Then distiller's yeast mash and mellow solution of saccharification added in fermentor tank by 1:4 and carry out anaerobically fermenting, leavening temperature controls at 25 ~ 35 DEG C, after fermenting 80 hours, obtains ripe mash;
<6> distilation.
Step <1> is undertaken by following operation: the fresh cassava received into factory is clean by entering potato algae pond foam washing after secondary dry method removal silt particle, cassava skin.
Step <2> is undertaken by following operation: by cassava clean for the foam washing of step <1> gained dissociating by crusher and Filing apparatus, make fresh cassava entirely to starch, the material-water ratio of fresh cassava and water is 1.0 ~ 1.5.
Step <6> is undertaken by following operation: by the ripe mash of step <5> gained by slightly to heat up in a steamer with rectifying alcoholic extraction wherein out.
For the problem that acid adding and sterilant in current fermentative Production alcohol cause, we have established and a kind ofly entirely starch anacidity fermentation process into raw material production alcohol with fresh cassava, technical process is preparation → material cooking → saccharification → fermentation → distilation that the removal of impurities → fresh cassava of fresh cassava is starched entirely.The core of this method is: the existence being reduced miscellaneous bacteria by the purity of Sources controlling raw material, namely fresh cassava raw material is through process for cleanly preparing process, remove the impurity such as silt particle, epidermis on fresh cassava surface, farthest decrease miscellaneous bacteria source, reduce the potential hazard of fermenting process microbiological contamination; Use the compoiste fermented enzymes extraction sulfuric acid of cassava, microbiotic and chemosterilant to carry out saccharification and fermentation, realize without acid-fermentation.Control ph is carried out because saccharification in this law and fermentation do not need to add sulfuric acid, not only save the production cost adding sulfuric acid, eliminate the link that Alcohol Production in the past wants acid adding, simplify Production Flow Chart, accelerate fermenting speed, but also improve the ripe raw spirit of alcohol and divide, thus improve product yield; Simultaneously, eliminate the potential murder by poisoning that sulfate ion runs anaerobic system, greatly reduce the corrosion of acidic liquid to equipment and extend service life of equipment, reduce the acidic component of alcohol slops, do not need to add alkali lye adjust ph in a large number before entering anaerobic system, alleviate liquid waste disposal difficulty, save processing costs, thus reduce Alcohol Production cost.In a word, present invention process is reliable and stable, cost-saving, improves production capacity, for the great change of alcohol industry development provides good path.
Accompanying drawing explanation
Fig. 1 is volatile acid changing conditions figure in application anacidity fermentation process process of the present invention.
Fig. 2 is reducing sugar residual condition figure in application anacidity fermentation process process of the present invention.
Fig. 3 is ripe raw spirit point changing conditions figure in application anacidity fermentation process process of the present invention.
Embodiment
Embodiment
Entirely starch the anacidity fermentation process into raw material production alcohol with fresh cassava, comprise the following steps:
The removal of impurities of <1> fresh cassava
The fresh cassava received into factory is clean by entering potato algae pond foam washing after impurity such as the removal of secondary dry method silt particle, cassava skin etc., and silt particle, cassava skin clearance can reach more than 98%.
The preparation that <2> fresh cassava is starched entirely
By cassava clean for the foam washing of step <1> gained dissociating by crusher and Filing apparatus, make fresh cassava and entirely starch, the material-water ratio of fresh cassava and water is 1.0 ~ 1.5; The fineness that fresh cassava starches entirely is controlled by the spacing of adjustment Filing apparatus blade; The object of raw material crushing is the conveying being convenient to raw material, makes the heating surface area increase of raw material more effectively liquefy and reach the requirement of boiling.
<3> material cooking
Heat up add amylase in step <2> gained fresh cassava is starched entirely after and precook, temperature of precooking 50 ~ 55 DEG C, after precooking, material enters steam cooker continuously by overflow manner, finally temperature risen to the temperature 110 ~ 130 DEG C of digesting technoloy requirement and keep 2 hours, after cooking and liquefaction, obtaining liquefied fermented glutinous rice; Boiling object makes starch granules gelatinization and liquefaction, is convenient to follow-uply to be transformed by prozyme, and another effect harmful miscellaneous bacteria of raw material attachment is killed, in case fermentation is infected.
<4> saccharification
Step <3> gained liquefied fermented glutinous rice is carried out heat exchange by spiral-plate heat exchanger temperature of charge is down to less than 55 DEG C, then saccharifying tank is sent into, the compoiste fermented enzyme of cassava is added by 0.03 ‰ ~ 0.06 ‰ of material quantity, at 50 ~ 55 DEG C, saccharification 30 ~ 60 minutes, obtains mellow solution of saccharification; An effect of the compoiste fermented enzyme of cassava is that fermentable sugar utilizes for yeast Starch Conversion, another effect is the growth and the consumption sugar that suppress low molecular acid, the fermentable sugar of acid and consumption is produced by controlling low molecular acid bacteria growing, thus for yeast increase fermentable sugar is to reach the object improving alcohol output.
<5> ferments
Step <4> gained mellow solution of saccharification is down to less than 34 DEG C, send into again in seeding tank, dry yeast is added by 0.10 ‰ ~ 0.30 ‰ of raw material weight, saccharomycetic enlarged culturing is carried out at 25 ~ 32 DEG C, the enlarged culturing stage needs, for oxygen supply, to obtain distiller's yeast mash after maturation; Then distiller's yeast mash and mellow solution of saccharification added in fermentor tank by 1:4 and carry out anaerobically fermenting, leavening temperature controls at 25 ~ 35 DEG C, after fermenting 80 hours, obtains ripe mash; Wherein, anaerobic fermentation process carries out anaerobic respiration, and complicated biochemical change occurred in period, and in existing mellow solution of saccharification, starch and dextrin continue to be generated sugar by the compoiste fermented enzymic hydrolysis of cassava, also have protein to generate peptide and amino acid under protease hydrolysis; These material parts are absorbed synthesis bacterium somatocyte by yeast, and in yeast thalline, the effect of zymase changes into alcohol sugar; In ripe mash, except containing except alcohol and large water gaging, also containing carbonic acid gas and other impurity.
<6> distilation.
By the ripe mash of step <5> gained by slightly to heat up in a steamer with rectifying alcoholic extraction wherein out; Wherein, control the tower top temperature of Distallation systm, column bottom temperature, condenser temperature, pressure and enter the design variable of the equipment such as mash amount, be aided with operating experience again to finely tune, finally obtain qualified alcohol, obtain by product potato spirit simultaneously, also have a large amount of vinasse (also claiming useless wine with dregs) to discharge at the bottom of tower.
Carry out without acid-fermentation according to the method described above, the change of its volatile acid, reducing sugar remain and ripe raw spirit divides changing conditions respectively if table 1 is to table 3 and Fig. 1 to Fig. 3.
Table 1 volatile acid changing conditions
| Sequence number | Date | Time | Volatile acid |
| 1 | August 16 | 11:30 | 0.09 (when starting to feed intake) |
| 2 | August 16 | 20:00 | 0.35 |
| 3 | August 17 | 0:00 | 0.15 |
| 4 | August 17 | 4:00 | 0.11 |
| 5 | August 17 | 8:30 | 0.11 |
| 6 | August 17 | 12:20 | 0.11 |
| 7 | August 18 | 0:00 | 0.11 |
| 8 | August 18 | 8:00 | 0.12 |
| 9 | August 18 | 12:00 | 0.12 |
Do not apply the present invention and add sulfuric acid when fermenting, volatile acid generally maintains between 0.12 ~ 0.28; And after applying the present invention, as shown in table 1, volatile acid mainly produces (temperature must control below 35 DEG C) in the yeast enlarged culturing of first 8 ~ 11 hours and adaptive phase, between the firm seed stage of yeast, will through the peak period of adaptive phase and yeast growth, now the enlarged culturing of distiller's yeast produces amount of heat, and temperature rises, and causes miscellaneous bacteria preferential propagation to impel volatile acid to raise.Along with yeast enters logarithmic growth after date, yeast growth ability is strengthened and when quantitatively suppressing other miscellaneous bacterias, cause miscellaneous bacteria dead, quantity reduces, make volatile acid continuous decrease and recovered normal plateau, whole fermenting process volatile acid remains on 0.11 ~ 0.15 substantially.
Table 2 reducing sugar residual condition
| Sequence number | Date | Time | Reducing sugar |
| 1 | August 16 | 11:30 | 16.9 (when starting to feed intake) |
| 2 | August 16 | 20:00 | 14.1 |
| 3 | August 17 | 0:00 | 10.75 |
| 4 | August 17 | 4:00 | 7.1 |
| 5 | August 17 | 8:30 | 5.88 |
| 6 | August 17 | 12:20 | 4.26 |
| 7 | August 18 | 0:00 | 0.26 |
| 8 | August 18 | 8:00 | 0.24 |
| 9 | August 18 | 12:00 | 0.21 |
Do not apply the present invention and add sulfuric acid when fermenting, the residual reducing sugar of ripe mash maintains 0.18 ~ 0.25 substantially; And after applying the present invention, as shown in table 2, the residual reducing sugar of ripe mash maintains between 0.12 ~ 0.21 substantially, the former slightly accounts for a little advantage at level.
The ripe raw spirit of table 3 divides changing conditions
| Sequence number | Date | Time | Ripe raw spirit divides |
| 1 | August 16 | 11:30 | _ |
| 2 | August 16 | 20:00 | - |
| 3 | August 17 | 0:00 | 2.8 |
| 4 | August 17 | 4:00 | 5.6 |
| 5 | August 17 | 8:30 | 6.4 |
| 6 | August 17 | 12:20 | 8.6 |
| 7 | August 18 | 0:00 | 10.0 |
| 8 | August 18 | 8:00 | 10.4 |
| 9 | August 18 | 12:00 | 10.6 |
Practical application shows (as shown in table 3), and in the inventive method, the wine proportion by subtraction of ripe wine with dregs does not use the ripe raw spirit of the compoiste fermented enzyme of cassava to divide and wants high, and high 0.5 ~ 1.0 wine of overall average level divides.
Claims (4)
1. entirely starch the anacidity fermentation process into raw material production alcohol with fresh cassava, it is characterized in that comprising the following steps:
The removal of impurities of <1> fresh cassava
The preparation that <2> fresh cassava is starched entirely
<3> material cooking
Heat up add amylase in step <2> gained fresh cassava is starched entirely after and precook, temperature of precooking 50 ~ 55 DEG C, after precooking, material enters steam cooker continuously by overflow manner, finally temperature risen to the temperature 110 ~ 130 DEG C of digesting technoloy requirement and keep 2 hours, after cooking and liquefaction, obtaining liquefied fermented glutinous rice;
<4> saccharification
Step <3> gained liquefied fermented glutinous rice is carried out heat exchange by spiral-plate heat exchanger temperature of charge is down to less than 55 DEG C, then saccharifying tank is sent into, the compoiste fermented enzyme of cassava is added by 0.03 ‰ ~ 0.06 ‰ of material quantity, at 50 ~ 55 DEG C, saccharification 30 ~ 60 minutes, obtains mellow solution of saccharification;
<5> ferments
Step <4> gained mellow solution of saccharification is down to less than 34 DEG C, send into again in seeding tank, dry yeast is added by 0.10 ‰ ~ 0.30 ‰ of raw material weight, saccharomycetic enlarged culturing is carried out at 25 ~ 32 DEG C, the enlarged culturing stage needs, for oxygen supply, to obtain distiller's yeast mash after maturation; Then distiller's yeast mash and mellow solution of saccharification added in fermentor tank by 1:4 and carry out anaerobically fermenting, leavening temperature controls at 25 ~ 35 DEG C, after fermenting 80 hours, obtains ripe mash;
<6> distilation.
2. according to claim 1ly entirely starch anacidity fermentation process into raw material production alcohol with fresh cassava, it is characterized in that step <1> is undertaken by following operation: it is clean to enter potato algae pond foam washing after the fresh cassava received into factory removes silt particle, cassava skin by secondary dry method.
3. according to claim 1ly entirely starch anacidity fermentation process into raw material production alcohol with fresh cassava, it is characterized in that step <2> is undertaken by following operation: by cassava clean for the foam washing of step <1> gained dissociating by crusher and Filing apparatus, make fresh cassava entirely to starch, the material-water ratio of fresh cassava and water is 1.0 ~ 1.5.
4. according to claim 1ly entirely starch anacidity fermentation process into raw material production alcohol with fresh cassava, it is characterized in that step <6> is undertaken by following operation: by the ripe mash of step <5> gained by slightly heat up in a steamer with rectifying alcoholic extraction wherein out.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851476A (en) * | 2016-04-06 | 2016-08-17 | 广西大学 | Fermenting and detoxifying method for cassava leaves |
| CN106636223A (en) * | 2016-09-27 | 2017-05-10 | 广西罗城科潮基业科技发展有限公司 | Processing method for utilizing cassava residue and cassava to produce alcohol |
| CN106636221A (en) * | 2016-09-30 | 2017-05-10 | 广西罗城科潮基业科技发展有限公司 | Acid-free fermentation method of using starchy raw material to produce alcohol |
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| CN1966695A (en) * | 2006-11-10 | 2007-05-23 | 江南大学 | Circulation production process for alcohol with potatoes as main materials |
| CN101629189A (en) * | 2009-08-24 | 2010-01-20 | 广西工学院 | Method of thick mash alcohol fermentation by using fresh cassava |
| CN102978244A (en) * | 2012-11-23 | 2013-03-20 | 吴江永祥酒精制造有限公司 | Process for producing alcohol by thick mash fermentation from cassava raw material |
| CN103342753A (en) * | 2013-07-26 | 2013-10-09 | 陆汉克 | Production method of cassava starch |
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2014
- 2014-11-11 CN CN201410633009.6A patent/CN104531777A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966695A (en) * | 2006-11-10 | 2007-05-23 | 江南大学 | Circulation production process for alcohol with potatoes as main materials |
| CN101629189A (en) * | 2009-08-24 | 2010-01-20 | 广西工学院 | Method of thick mash alcohol fermentation by using fresh cassava |
| CN102978244A (en) * | 2012-11-23 | 2013-03-20 | 吴江永祥酒精制造有限公司 | Process for producing alcohol by thick mash fermentation from cassava raw material |
| CN103342753A (en) * | 2013-07-26 | 2013-10-09 | 陆汉克 | Production method of cassava starch |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851476A (en) * | 2016-04-06 | 2016-08-17 | 广西大学 | Fermenting and detoxifying method for cassava leaves |
| CN106636223A (en) * | 2016-09-27 | 2017-05-10 | 广西罗城科潮基业科技发展有限公司 | Processing method for utilizing cassava residue and cassava to produce alcohol |
| CN106636223B (en) * | 2016-09-27 | 2020-08-14 | 台州中知英健机械自动化有限公司 | Processing method for producing alcohol by using cassava residues and cassava |
| CN106636221A (en) * | 2016-09-30 | 2017-05-10 | 广西罗城科潮基业科技发展有限公司 | Acid-free fermentation method of using starchy raw material to produce alcohol |
| CN106636221B (en) * | 2016-09-30 | 2020-10-30 | 台州中知英健机械自动化有限公司 | Acid-free fermentation method for producing alcohol by using starchy raw material |
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Application publication date: 20150422 |