CN105734084A - Method for producing ethanol from turmeric - Google Patents
Method for producing ethanol from turmeric Download PDFInfo
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- CN105734084A CN105734084A CN201410748362.9A CN201410748362A CN105734084A CN 105734084 A CN105734084 A CN 105734084A CN 201410748362 A CN201410748362 A CN 201410748362A CN 105734084 A CN105734084 A CN 105734084A
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Abstract
The invention relates to a method for producing ethanol from turmeric. According to the technology disclosed by the invention, starch in the turmeric is completely converted into ethanol by virtue of a biological fermentation technique, so that serious contamination in a conventional technology which fails to make use of about 60% of starch is solved from the source; in addition, diosgenin is extracted by virtue of ethanol produced from the turmeric, so that such ways as additionally buying ethanol and the like are avoided, and subsequently, energy consumption is reduced, cost is greatly reduced, the comprehensive utilization rate of the turmeric, which serves as a raw material, is improved and resource conversion and utilization are maximized; according to the method disclosed by the invention, a fermentation broth and filter residues are separated before distillation by virtue of a separation technology, and invalid ingredients are prevented from participating in the distillation by virtue of a slag-free distillation technology, so that the heat exhaustion in ethanol distillation is reduced and cost is saved; and meanwhile, the purity of the extracted ethanol is also improved.
Description
Technical field
The present invention relates to technical field of biological fermentation, especially relate to a kind of method that Dioscorea zingiberensis produces ethanol.
Background technology
Diosgenin (diosgenin) is the aglucon of dioscin in yam, it has the multiple pharmacological effect such as antiinflammatory, antibacterial, anticancer and blood fat reducing, the primary raw material of synthesizing steroid hormone medicine especially, accounts for the 70% of required steroid total amount.Diosgenin is generally produced by Dioscorea zingiberensis, consumption is made in order to what reduce strong acid in preparation process, reduce acid waste water pollutant emission etc., current environment-friendlyenergy is extracted for method many employings ethanol of diosgenin, it is necessary to the amount of alcohol of consumption is relatively big, relatively costly, and Dioscorea zingiberensis generally can only extract the diosgenin of 10%, all the other compositions cause that a large amount of pollution is discharged, and cause great waste, making a low multiple use of Dioscorea zingiberensis.
Summary of the invention
It is an object of the invention to provide a kind of method that Dioscorea zingiberensis produces ethanol, it is possible to prepare diosgenin by self-sufficient for the ethanol of production for extraction, diosgenin cost is high, make a low multiple use, waste serious problem to solve to utilize Dioscorea zingiberensis to produce in prior art.
This invention address that technical problem be the technical scheme is that a kind of method that Dioscorea zingiberensis produces ethanol, comprise the following steps that
A, liquefaction: by Dioscorea zingiberensis by using amylase to liquefy, heating carries out enzymatic liquefaction and obtains starch fluid；
B, saccharifying: starch fluid cooling liquefaction obtained, add saccharifying enzyme in described starch fluid and obtain converted mash；
C, fermentation: cooled down by converted mash, add yeast wine zymocyte in described converted mash and carry out biofermentation, obtain fermenting-ripening wine with dregs；Described yeast wine zymocyte is by being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center and Wine brewing yeast strain that preserving number is CGMCCNo.9518 is cultivated and obtained；Wherein the Classification And Nomenclature of Wine brewing yeast strain is saccharomyces cerevisiae (Saccharomycescerevisaie), this bacterial strain on August 15th, 2014 in China Committee for Culture Collection of Microorganisms's common micro-organisms center (address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica) preservation；
D, separation: described maturing fermentation wine with dregs is carried out solid-liquid separation and obtains fermentation liquid and fermentation residue；
E, distillation: undertaken distilling prepared ethanol by described fermentation liquid.
Producing in the method for ethanol in the Dioscorea zingiberensis of the present invention, in step D, the process of separation includes maturing fermentation wine with dregs by being furnished with the pressure filter filter pressing of 60 order-100 orders, then separates again through butterfly centrifugal machine and obtains fermentation liquid and fermentation residue.
Producing in the method for ethanol in the Dioscorea zingiberensis of the present invention, in step E, still-process includes:
S1, Wen Ta: regulate steam pressure at 0.1-0.3Mpa, when topping still top temperature is raised to 98 DEG C-100 DEG C, starts to steam water and keep topping still top temperature to be 102 DEG C-104 DEG C；
S2, slightly evaporate: the fermentation liquor preheater after separating in step F is preheated to 70 DEG C-75 DEG C, send into impurity discharging device and enter back into topping still, the tower top temperature of topping still is down to 98 DEG C-100 DEG C by 102 DEG C-104 DEG C, the column bottom temperature of topping still controls at 110 DEG C-113 DEG C, the Steam pressure control of topping still, at 0.12-0.15Mpa, obtains the ethanol semi-finished product that volumetric concentration is 40%-50% after slightly evaporating；
S3, rectification: ethanol semi-finished product enter in rectifying column and carry out rectification, rectifying column Steam pressure control is at 0.3Mpa-0.6Mpa, temperature in rectifying column controls at 92 DEG C-94 DEG C, in at the bottom of rectifying column, Stress control is at 0.02Mpa-0.025Mpa, condenser temperature controls at 65 DEG C-70 DEG C, and the condensed fluid of each condenser is transported to rectifying tower top by reflux pump, at rectifying column middle and upper part extraction finished product ethanol, the temperature of finished product ethanol must not be higher than 28 DEG C, volumetric concentration >=95%.
Produce in the method for ethanol in the Dioscorea zingiberensis of the present invention, before step A, also include step F and pulverize: Dioscorea zingiberensis is pulverized, adds water and grind to form slurry；Described slurry is milled to granularity 2mm, and the solid content of described slurry is 15%-30%.
Producing in the method for ethanol in the Dioscorea zingiberensis of the present invention, in step, described diastatic vigor is 20000u/ml-40000u/ml, and described diastatic consumption is according to 8u/g-12u/g starch.
Producing in the method for ethanol in the Dioscorea zingiberensis of the present invention, in step, after heating, temperature during enzymatic liquefaction controls at 85 DEG C-110 DEG C, and the time of enzymatic liquefaction is 60min-120min.
Producing in the method for ethanol in the Dioscorea zingiberensis of the present invention, in stepb, the vigor of described saccharifying enzyme is 80000u/ml-120000u/ml, and the consumption of described saccharifying enzyme is according to 100u/g-200u/g starch.
Produce in the method for ethanol in the Dioscorea zingiberensis of the present invention, in stepb, the starch fluid that liquefaction obtains is cooled to 60 DEG C-65 DEG C, and saccharificatinn period is 20min-60min.
Producing in the method for ethanol in the Dioscorea zingiberensis of the present invention, in step C, the zymogenic interpolation mass ratio of described yeast wine is 10-15%.
Producing in the method for ethanol in the Dioscorea zingiberensis of the present invention, in step C, described converted mash is cooled to 28 DEG C-36 DEG C and ferments, fermentation time is 40h-72h.
Implement the method that the Dioscorea zingiberensis of the present invention produces ethanol, have the advantages that present invention process utilizes biofermentation technique that the starch in Dioscorea zingiberensis is completely converted into ethanol, relatively traditional handicraft eliminates the severe contamination of starch from source, and utilize the ethanol self produced to carry out extracting diosgenin, buy the modes such as ethanol without extra, reduce energy consumption, reduce cost, drastically increase the comprehensive utilization ratio of raw material Dioscorea zingiberensis, farthest resource conversion is utilized；And the present invention adopts isolation technics, being separated with filtering residue by fermentation liquid before distillation, utilize without slag distillation technique, nullified composition is not involved in still-process, decreases the thermal energy consumption of ethanol distillation, provides cost savings, and also improves the purity of ethanol extraction simultaneously.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet that Dioscorea zingiberensis of the present invention produces the method for ethanol.
Detailed description of the invention
Below in conjunction with drawings and Examples, the method for the Dioscorea zingiberensis production ethanol of the present invention is described further:
The present invention is a kind of method utilizing biofermentation technique that Dioscorea zingiberensis produces into ethanol, is mainly used in solving to produce high energy consumption in diosgenin process in prior art, makes a low multiple use, seriously polluted and waste serious problem.
As it is shown in figure 1, the method that the Dioscorea zingiberensis of the present invention produces ethanol comprises the following steps that
S1, pretreatment: Dioscorea zingiberensis be carried out, carry out remove impurity simultaneously, and washings use through natural sedimentation Posterior circle, saves the energy, saves cost；
S2, pulverizing: being pulverized by the Dioscorea zingiberensis pulverizer after cleaning, remove impurity, add water and grind to form the slurry of granularity 2mm, wherein the solid content of slurry is 15%-30% by weight percentage；
S3, liquefaction: addition amylase carries out enzymatic liquefaction and obtains starch fluid in the slurry, and temperature during enzymatic liquefaction controls at 85 DEG C-110 DEG C, and the time of enzymatic liquefaction is 60min-120min, and wherein diastatic vigor is 20000u/ml-40000u/ml；Wherein diastatic consumption is according to 8u/g-12u/g starch, it is preferred to 10u/g starch；
S4, saccharifying: the starch fluid temperature of post liquefaction is down to 60 DEG C-65 DEG C, add saccharifying enzyme saccharifying 20min-60min in starch fluid and obtain converted mash, and wherein the vigor of saccharifying enzyme is 80000u/ml-120000u/ml；Wherein the consumption of saccharifying enzyme is according to 100u/g-200u/g starch, it is preferred to 150u/g starch；
S5, fermentation: in converted mash, add yeast wine zymocyte carry out biofermentation, obtain fermenting-ripening wine with dregs, wherein yeast wine zymocyte is that the zymogenic adding proportion of yeast wine is 10%-15% by being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center and Wine brewing yeast strain that preserving number is CGMCCNo.9518 is cultivated and obtained；The temperature that converted mash carries out fermenting controls at 28 DEG C-36 DEG C, and fermentation time is 40h-72h；
Wherein Wine brewing yeast strain is trained the zymogenic method of yeast wine: 1. the formula of strain cultures is: Dioscorea zingiberensis sugar liquid 450ml-550ml, MgSO40.01g-0.02g, Co (NH2)20.17g-0.18g, (NH4)2HPO40.12g-0.13g, agar powder is 9-11g；2. the cultivation of bacterial strain preserves: heated by strain cultures, agar powder injects in culture dish and test tube after dissolving, cooling after 120 DEG C of-130 DEG C of autoclavings 30-120 minute, make flat board and slant tube, aseptically, by inoculation to plating medium, cultivate 3-4 days at 28-32 DEG C, the bigger colony inoculation of picking, to slant tube, was cultivated then through 3-4 days, and slant tube puts into cold compartment of refrigerator cryopreservation；3. the formula of yeast wine culture fluid is: Dioscorea zingiberensis sugar liquid 450ml-550ml, MgSO40.01g-0.02g, Co (NH2)20.17g-0.18g, (NH4)2HPO40.12g-0.13g；4. the bacterial strain of preservation is aseptically inoculated in the liquid tube equipped with 10ml yeast wine culture fluid, when 30-32 DEG C, after cultivating 10-16 hour, then is transferred in the liquid tube equipped with 10ml yeast wine culture fluid and continues cultivation 10-16 hour；5. with yeast wine for seed by the continuous amplification culture step by step of inoculum concentration 8%-15%, until required yeast wine zymocyte consumption.
S6, separation: maturing fermentation wine with dregs is easily separated and obtains fermentation liquid and fermentation residue, wherein fermentation residue is continued to employ, by centrifugal mode maturing fermentation wine with dregs can be easily separated and obtain fermentation liquid and fermentation residue, by mode that filter filters maturing fermentation wine with dregs can also be easily separated and obtain fermentation liquid and fermentation residue, such as microporous filter membrane etc., filter sizes can be 0.45 μm, or be easily separated by maturing fermentation wine with dregs by the mode of column chromatography for separation and obtain fermentation liquid and fermentation residue；Preferably maturing fermentation wine with dregs is passed through pressure filter filter pressing in the present invention that be furnished with 60 order-100 orders, then carries out fermentation separation again through butterfly centrifugal machine and obtain fermentation liquid and fermentation residue；It should be noted that maturing fermentation wine with dregs is to obtain pressing filtering liquid by the filter pressing of pressure filter elder generation, butterfly centrifugal machine is to separate further pressing filtering liquid to obtain fermentation liquid and fermentation residue.
S7, distillation: undertaken distilling prepared ethanol by fermentation liquid, adopt distillation column to distill in the present invention, naturally it is also possible to uses miscellaneous equipment to carry out producing ethanol.
Still-process includes:
A, Wen Ta: regulate steam pressure at 0.1-0.3Mpa, when topping still top temperature is raised to 98 DEG C-100 DEG C, starts to steam water and keep topping still top temperature to be 102 DEG C-104 DEG C；
B, slightly evaporate: the preheated device of filtrate after separating in step F is preheated to 70 DEG C-75 DEG C, send into impurity discharging device and enter back into topping still, the tower top temperature of topping still is down to 98 DEG C-100 DEG C by 102 DEG C-104 DEG C, the column bottom temperature of topping still controls at 110 DEG C-113 DEG C, the column bottom temperature of rectifying column controls at 108 DEG C-110 DEG C, the Steam pressure control of topping still is at 0.12-0.15Mpa, obtaining the ethanol semi-finished product of 40%-50% (v/v) after slightly evaporating, the mixing gas cooling that these ethanol semi-finished product are alcohol gas and the water vapour slightly evaporated obtains；
C, rectification: ethanol semi-finished product enter in rectifying column and carry out rectification, rectifying column Steam pressure control is at 0.3Mpa-0.6Mpa, temperature in rectifying column controls at 92 DEG C-94 DEG C, in at the bottom of rectifying column, Stress control is at 0.02Mpa-0.025Mpa, and condenser temperature controls at 65 DEG C-70 DEG C, and the condensed fluid of each condenser is transported to rectifying tower top by reflux pump, at rectifying tower top extraction finished product ethanol, the temperature of finished product ethanol must not be higher than 28 DEG C, volumetric concentration >=95%, it is preferred to 95%-96.5%.
Specifically, boiled water supplies water to each condenser, observes flow；By the liquid level adjustment at the bottom of topping still, rectifying column glass tubing 1/2-2/3 height；Regulate the admission valve of topping still, rectifying column, bleed off the cooling water of gas-distributing cylinder and pipeline, slowly open total device door to steam supply in each tower, start temperature tower, and progressively steam pressure is regulated at 0.1-0.3Mpa；When topping still jacking is to 98-100 DEG C, start to steam water and keep temperature 102-104 DEG C of topping still top, when each condenser has backflow and topping still, rectifier bottoms normally can discharge waste water, carry out equipment again, instrument, pipeline, valve check comprehensively, whether normal operation, with or without running leakage phenomenon, can start to feed intake.
Slightly evaporate: send step S6 separates the preheated device of the fermentation liquid pump obtained into impurity discharging device, subsequently into topping still；When topping still top temperature is dropped to 98-100 DEG C by 102-104 DEG C, proceed to normal operating, and require to determine each tower steam consumption, progressively adjust condenser reflux liquid temp；Topping still bottom temp drops to 110-113 DEG C, when rectifier bottoms temperature drops to 108-110 DEG C, can proceed to normal operating；The operation steam consumption of topping still controls the pressure 0.12-0.15Mpa. of steam distribution cylinder, and steam is entered by the bottom of tower, adopts direct steam heating, and the height of steam consumption and pressure can change at any time according to operation planning, does not run ethanol with waste liquid at the bottom of tower and is as the criterion；Before fermentation liquid enters impurity discharging device, preheating temperature to 70-75 DEG C, the aldehydo-ester one-tenth of impurity discharging device is distributed into impurity discharging device cooler and cools down, and the wine liquid of condensation send measuring tank in the middle of fermentation；Add the amount of fermentation liquid in topping still, determine according to plan workload, when ensureing that each tower is temperature-resistant, adjust the amount into fermentation liquid and throttle flow；Topping still top temperature controls at 98-100 DEG C, the height of the stable 1/2-2/3 in glass tubing liquid level at the bottom of topping still.
Rectification: entering vapour, rectifying column steam pressure 0.3-0.6Mpa, level stability at the bottom of rectifying column is at the height of the 1/2-2/3 of glass-tube liquid level meter, and half-finished concentration controls at 45-50% (V is percent by volume)；In rectifying column, temperature stabilization is at 92-94 DEG C；The extraction of finished product ethanol: extracted feeding finished product cooler by rectifying column first to the 6th valve liquid phase and first cool down, it is then delivered to finished product measuring tank, finished product concentration of alcohol controls to be advisable at 95-96.5% (V is percent by volume), and finished product temperature must not exceed 28 DEG C；Extract output number, in rectifying column, temperature 92-94 DEG C is reference frame, if exceeding this temperature, then takes finished product less, otherwise then takes finished product more；In at the bottom of rectifying column, Stress control is at 0.02-0.025Mpa, and the temperature of condenser controls at 65--70 DEG C；The condensed fluid of each condenser is transported to rectifying tower top by reflux pump, enters measuring tank at the cooled device of rectifier extraction finished product ethanol, takes out Alcohols,fusel from rectifying column middle and upper part and enters basin, and rectifier bottoms discharges exhausted water.
Present invention process utilizes biofermentation technique, utilize unique yeast wine zymocyte that the starch in Dioscorea zingiberensis is completely converted into ethanol, relatively traditional handicraft eliminates the severe contamination that the starch of about 70% produces from source, and the ethanol self produced can be utilized to carry out extracting diosgenin, self-sufficient, reduce energy consumption, greatly reduce cost, improve the comprehensive utilization ratio of raw material Dioscorea zingiberensis, farthest resource conversion is utilized；And the present invention adopts isolation technics, being separated with fermentation residue by fermentation liquid before distillation, utilize without slag distillation technique, nullified composition is not involved in still-process, decreases the thermal energy consumption of ethanol distillation, provides cost savings, and also improves the purity of ethanol extraction simultaneously.
Table 1 shows the present invention contrast experiment without the full slag distillation production ethanol of slag distillation and prior art, by experimental result it can be seen that distill power consumption less without slag, the pollution that residual liquid in turn results in less is little, still-process tower stable, not stifled, equipment requirements is low, reduces preparation cost.
Table 1:
| Distill without slag | Full slag distills | |
| The steam consumption quantity of ethanol per ton | 0.73 ton | 0.86 ton |
| Discharge: residual liquid COD | 6000-8000 | 18000-23000 |
| Produce preparation process | Not stifled tower tray, crucial manufacturing parameter controls stable | Very easily block tower tray, poor stability |
| Select implementation difference | Ordinary Centrifugal Pumps | Without blocking volume type rotor pump or piston pump |
Below by multiple embodiments, ethanol preparation is specifically described.
Embodiment 1:
null2.5 tons of Dioscorea zingiberensis are carried out，Carry out remove impurity simultaneously，Washings use through natural sedimentation Posterior circle，To clean、Dioscorea zingiberensis pulverizer after remove impurity is pulverized，Add water and grind to form the slurry of granularity 2mm，Wherein the solid content of slurry is 20% by weight percentage，The vigor of adding slurry into is the α-amylase of 40000u/ml，Consumption is according to 10u/g starch，Carry out enzymatic liquefaction and obtain starch fluid，Temperature during enzymatic liquefaction controls at 100 DEG C，The time of enzymatic liquefaction is 90min，The starch fluid temperature of post liquefaction is down to 60 DEG C，In starch fluid, addition vigor is the α-1 of 100000u/ml,4-glucose hydrolysis enzyme glycolysis 40min obtains converted mash，α-1,4-glucose hydrolysis enzyme dosage is according to 150u/g starch，Converted mash adds yeast wine zymocyte and carries out biofermentation，Obtain maturing fermentation wine with dregs，This yeast wine zymocyte is cultivated obtain by being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center and Wine brewing yeast strain that preserving number is CGMCCNo.9518，The zymogenic adding proportion of yeast wine is 10%，The temperature that converted mash carries out fermenting controls at 30 DEG C，Fermentation time is 40h，By maturing fermentation wine with dregs by being furnished with the pressure filter filter pressing of 100 orders，Then carry out solid-liquid separation further again through butterfly centrifugal machine and obtain 4 tons of fermentation liquids and 0.5 ton of fermentation residue.
Then, being undertaken distilling prepared ethanol by distillation column by fermentation liquid, still-process includes: 1. temperature tower: regulate steam pressure at 0.1Mpa, when topping still top temperature is raised to 98 DEG C, starts to steam water and keeps topping still top temperature to be 102 DEG C；2. slightly evaporate: the fermentation liquor preheater after separating is preheated to 70 DEG C, send into impurity discharging device and enter back into topping still, the tower top temperature of topping still is down to 98 DEG C by 102 DEG C, the column bottom temperature of topping still controls at 110 DEG C, the column bottom temperature of rectifying column controls at 108 DEG C, the Steam pressure control of topping still, at 0.12Mpa, obtains the ethanol semi-finished product of 45% after slightly evaporating；3. rectification: ethanol semi-finished product enter in rectifying column and carry out rectification, rectifying column Steam pressure control is at 0.3Mpa, temperature in rectifying column controls at 92 DEG C, in at the bottom of rectifying column, Stress control is at 0.02Mpa, condenser temperature controls at 65 DEG C, and the condensed fluid of each condenser is transported to rectifying tower top by reflux pump, at rectifying column middle and upper part extraction finished product ethanol, finished product ethanol obtains the finished product ethanol of 160kg after cooling, and volumetric concentration is 95.5%.
Embodiment 2:
null4 tons of Dioscorea zingiberensis are carried out，Carry out remove impurity simultaneously，Washings use through natural sedimentation Posterior circle，To clean、Dioscorea zingiberensis pulverizer after remove impurity is pulverized，Add water and grind to form the slurry of granularity 1mm，Wherein the solid content of slurry is 30% by weight percentage，The vigor of adding slurry into is that the beta amylase of 30000u/ml carries out enzymatic liquefaction and obtains starch fluid，Beta amylase consumption is according to 12u/g starch，Temperature during enzymatic liquefaction controls at 85 DEG C，The time of enzymatic liquefaction is 110min，The starch fluid temperature of post liquefaction is down to 65 DEG C，In starch fluid, addition vigor is that the beta-glucosidase enzyme glycolysis 60min of 110000u/ml obtains converted mash，Beta-glucosidase enzyme dosage is according to 200u/g starch，Converted mash adds yeast wine zymocyte and carries out biofermentation，Obtain maturing fermentation wine with dregs，This yeast wine zymocyte is cultivated obtain by being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center and Wine brewing yeast strain that preserving number is CGMCCNo.9518，The zymogenic adding proportion of yeast wine is 15%，The temperature that converted mash carries out fermenting controls at 34 DEG C，Fermentation time is 72h，By maturing fermentation wine with dregs by being furnished with the pressure filter filter pressing of 60 orders，Then carry out solid-liquid separation again through butterfly centrifugal machine and obtain fermentation liquid and fermentation residue.
Then, being undertaken distilling prepared ethanol by distillation column by fermentation liquid, still-process includes: 1. temperature tower: regulate steam pressure at 0.3Mpa, when topping still top temperature is raised to 100 DEG C, starts to steam water and keeps topping still top temperature to be 104 DEG C；2. slightly evaporate: the fermentation liquor preheater after separating is preheated to 75 DEG C, send into impurity discharging device and enter back into topping still, the tower top temperature of topping still is down to 100 DEG C by 104 DEG C, the column bottom temperature of topping still controls at 113 DEG C, the column bottom temperature of rectifying column controls at 110 DEG C, the Steam pressure control of topping still, at 0.15Mpa, obtains the ethanol semi-finished product of 50% after slightly evaporating；3. rectification: ethanol semi-finished product enter in rectifying column and carry out rectification, rectifying column Steam pressure control is at 0.6Mpa, temperature in rectifying column controls at 94 DEG C, in at the bottom of rectifying column, Stress control is at 0.025Mpa, condenser temperature controls at 70 DEG C, and the condensed fluid of each condenser is transported to rectifying tower top by reflux pump, at rectifying column middle and upper part extraction finished product ethanol, finished product ethanol obtains the finished product ethanol of 260kg after cooling, and volumetric concentration is 95%.
Embodiment 3:
null40 tons of cadmium yellow Rhizoma Zingiberis Recens (containing dry 25%) Dioscorea zingiberensis is carried out，Carry out remove impurity simultaneously，Washings use through natural sedimentation Posterior circle，To clean、Dioscorea zingiberensis pulverizer after remove impurity is pulverized，Add water and grind to form the slurry of granularity 1.5mm，Wherein the solid content of slurry is 15% by weight percentage，The vigor of adding slurry into is the α-1 of 20000u/ml，6 key debranching enzymes carry out enzymatic liquefaction and obtain starch fluid，α-1，6 key debranching enzyme consumptions are according to 8u/g starch，Temperature during enzymatic liquefaction controls at 110 DEG C，The time of enzymatic liquefaction is 120min，The starch fluid temperature of post liquefaction is down to 63 DEG C，In starch fluid, addition vigor is the α-1 of 120000u/ml,4-glucose hydrolysis enzyme glycolysis 20min obtains converted mash，α-1,4-glucose hydrolysis enzyme dosage is according to 100u/g starch，Converted mash adds yeast wine zymocyte and carries out biofermentation，Obtain maturing fermentation wine with dregs，This yeast wine zymocyte is cultivated obtain by being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center and Wine brewing yeast strain that preserving number is CGMCCNo.9518，The zymogenic adding proportion of yeast wine is 12%，The temperature that converted mash carries out fermenting controls at 36 DEG C，Fermentation time is 68h，By maturing fermentation wine with dregs by being furnished with the pressure filter filter pressing of 80 orders，Then carry out solid-liquid separation again through butterfly centrifugal machine and obtain fermentation liquid and fermentation residue.
Then, being undertaken distilling prepared ethanol by distillation column by fermentation liquid, still-process includes: 1. temperature tower: regulate steam pressure at 0.2Mpa, when topping still top temperature is raised to 99 DEG C, starts to steam water and keeps topping still top temperature to be 103 DEG C；2. slightly evaporate: the fermentation liquor preheater after separating is preheated to 73 DEG C, send into impurity discharging device and enter back into topping still, the tower top temperature of topping still is down to 99 DEG C by 103 DEG C, the column bottom temperature of topping still controls at 112 DEG C, the column bottom temperature of rectifying column controls at 109 DEG C, the Steam pressure control of topping still, at 0.14Mpa, obtains the ethanol semi-finished product of 40% after slightly evaporating；3. rectification: ethanol semi-finished product enter in rectifying column and carry out rectification, rectifying column Steam pressure control is at 0.5Mpa, temperature in rectifying column controls at 93 DEG C, in at the bottom of rectifying column, Stress control is at 0.022Mpa, condenser temperature controls at 68 DEG C, and the condensed fluid of each condenser is transported to rectifying tower top by reflux pump, at rectifying tower top extraction finished product ethanol, finished product ethanol obtains the finished product ethanol of 2.7 tons after cooling, and volumetric concentration is 96.5%.
Embodiment 4:
null10 tons of Dioscorea zingiberensis are carried out，Carry out remove impurity simultaneously，Washings use through natural sedimentation Posterior circle，To clean、Dioscorea zingiberensis pulverizer after remove impurity is pulverized，Add water and grind to form the slurry of granularity 1.8mm，Wherein the solid content of slurry is 23% by weight percentage，The vigor of adding slurry into is that the α-amylase of 30000u/ml carries out enzymatic liquefaction and obtains starch fluid，α-amylase consumption is according to 11u/g starch，Temperature during enzymatic liquefaction controls at 105 DEG C，The time of enzymatic liquefaction is 60min，The starch fluid temperature of post liquefaction is down to 62 DEG C，In starch fluid, addition vigor is the α-1 of 80000u/ml,4-glucose hydrolysis enzyme glycolysis 30min obtains converted mash，α-1,4-glucose hydrolysis enzyme dosage is according to 165u/g starch，Converted mash adds yeast wine zymocyte and carries out biofermentation，Obtain maturing fermentation wine with dregs，This yeast wine zymocyte is cultivated obtain by being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center and Wine brewing yeast strain that preserving number is CGMCCNo.9518，The zymogenic adding proportion of yeast wine is 14%，The temperature that converted mash carries out fermenting controls at 28 DEG C，Fermentation time is 50h，By maturing fermentation wine with dregs by being furnished with the pressure filter filter pressing of 90 orders，Then carry out solid-liquid separation again through butterfly centrifugal machine and obtain fermentation liquid and fermentation residue.
Then, being undertaken distilling prepared ethanol by distillation column by fermentation liquid, still-process includes: 1. temperature tower: regulate steam pressure at 0.15Mpa, when topping still top temperature is raised to 99 DEG C, starts to steam water and keeps topping still top temperature to be 104 DEG C；2. slightly evaporate: the fermentation liquor preheater after separating is preheated to 74 DEG C, send into impurity discharging device and enter back into topping still, the tower top temperature of topping still is down to 99 DEG C by 104 DEG C, the column bottom temperature of topping still controls at 111 DEG C, the column bottom temperature of rectifying column controls at 108 DEG C, the Steam pressure control of topping still, at 0.13Mpa, obtains the ethanol semi-finished product of 47% after slightly evaporating；3. rectification: ethanol semi-finished product enter in rectifying column and carry out rectification, rectifying column Steam pressure control is at 0.4Mpa, temperature in rectifying column controls at 93 DEG C, in at the bottom of rectifying column, Stress control is at 0.024Mpa, condenser temperature controls at 66 DEG C, and the condensed fluid of each condenser is transported to rectifying tower top by reflux pump, at rectifying tower top extraction finished product ethanol, finished product ethanol obtains the finished product ethanol of 0.675 ton after cooling, and volumetric concentration is 95.2%.
It should be appreciated that for those of ordinary skills, it is possible to being improved according to the above description or convert, all these improve or convert within the protection domain that all should belong to claims of the present invention.
Claims (10)
1. the method that a Dioscorea zingiberensis produces ethanol, it is characterised in that comprise the following steps that
A, liquefaction: by Dioscorea zingiberensis by using amylase to liquefy, heating carries out enzymatic liquefaction and obtains starch fluid；
B, saccharifying: starch fluid cooling liquefaction obtained, add saccharifying enzyme in described starch fluid and obtain converted mash；
C, fermentation: cooled down by converted mash, add yeast wine zymocyte in described converted mash and carry out biofermentation, obtain fermenting-ripening wine with dregs；Described yeast wine zymocyte is by being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center and Wine brewing yeast strain that preserving number is CGMCCNo.9518 is cultivated and obtained；
D, separation: described maturing fermentation wine with dregs is carried out solid-liquid separation and obtains fermentation liquid and fermentation residue；
E, distillation: undertaken distilling prepared ethanol by described fermentation liquid.
2. the method that Dioscorea zingiberensis according to claim 1 produces ethanol, it is characterized in that, in step D, the process of separation includes maturing fermentation wine with dregs by being furnished with the pressure filter filter pressing of 60 order-100 orders, then separates again through butterfly centrifugal machine and obtains fermentation liquid and fermentation residue.
3. the method that Dioscorea zingiberensis according to claim 1 produces ethanol, it is characterised in that in step E, still-process includes:
S1, Wen Ta: regulate steam pressure at 0.1-0.3Mpa, when topping still top temperature is raised to 98 DEG C-100 DEG C, starts to steam water and keep topping still top temperature to be 102 DEG C-104 DEG C；
S2, slightly evaporate: the fermentation liquor preheater after separating in step F is preheated to 70 DEG C-75 DEG C, send into impurity discharging device and enter back into topping still, the tower top temperature of topping still is down to 98 DEG C-100 DEG C by 102 DEG C-104 DEG C, the column bottom temperature of topping still controls at 110 DEG C-113 DEG C, the Steam pressure control of topping still, at 0.12-0.15Mpa, obtains the ethanol semi-finished product that volumetric concentration is 40%-50% after slightly evaporating；
S3, rectification: ethanol semi-finished product enter in rectifying column and carry out rectification, rectifying column Steam pressure control is at 0.3Mpa-0.6Mpa, temperature in rectifying column controls at 92 DEG C-94 DEG C, in at the bottom of rectifying column, Stress control is at 0.02Mpa-0.025Mpa, condenser temperature controls at 65 DEG C-70 DEG C, and the condensed fluid of each condenser is transported to rectifying tower top by reflux pump, at rectifying column middle and upper part extraction finished product ethanol, the temperature of finished product ethanol must not be higher than 28 DEG C, volumetric concentration >=95%.
4. the method that Dioscorea zingiberensis according to claim 1 produces ethanol, it is characterised in that before step A, also includes step F and pulverizes: Dioscorea zingiberensis pulverized, add water and grind to form slurry；Described slurry is milled to granularity 2mm, and the solid content of described slurry is 15%-30%.
5. the method that Dioscorea zingiberensis according to claim 1 produces ethanol, it is characterised in that in step, described diastatic vigor is 20000u/ml-40000u/ml, and described diastatic consumption is according to 8u/g-12u/g starch.
6. the method that Dioscorea zingiberensis according to claim 5 produces ethanol, it is characterised in that in step, after heating, temperature during enzymatic liquefaction controls at 85 DEG C-110 DEG C, and the time of enzymatic liquefaction is 60min-120min.
7. the method that Dioscorea zingiberensis according to claim 1 produces ethanol, it is characterised in that in stepb, the vigor of described saccharifying enzyme is 80000u/ml-120000u/ml, and the consumption of described saccharifying enzyme is according to 100u/g-200u/g starch.
8. the method that Dioscorea zingiberensis according to claim 7 produces ethanol, it is characterised in that in stepb, is cooled to 60 DEG C-65 DEG C by the starch fluid that liquefaction obtains, and saccharificatinn period is 20min-60min.
9. the method that Dioscorea zingiberensis according to claim 1 produces ethanol, it is characterised in that in step C, the zymogenic interpolation mass ratio of described yeast wine is 10-15%.
10. the method that Dioscorea zingiberensis according to claim 9 produces ethanol, it is characterised in that in step C, described converted mash being cooled to 28 DEG C-36 DEG C and ferments, fermentation time is 40h-72h.
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