CN105779510A - Storage method of crop stalk juice - Google Patents
Storage method of crop stalk juice Download PDFInfo
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- CN105779510A CN105779510A CN201410815299.6A CN201410815299A CN105779510A CN 105779510 A CN105779510 A CN 105779510A CN 201410815299 A CN201410815299 A CN 201410815299A CN 105779510 A CN105779510 A CN 105779510A
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- fermentation
- juice
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- crops
- stalk juice
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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 a storage method of a crop stalk, and belongs to the technical field of storage of industrial raw materials for wine production. The method comprises the steps of: 1) preparation of a crop stalk juice: washing, crushing, softening and milling the raw materials to obtain a stem slurry, and then conducting pressure filtration and centrifugation to obtain a stalk juice; 2) bacterial strain activation and fermentation: activating dry yeast in sterile saline solution, adding the yeast into the stalk juice, and uniformly stirring to carry out a three-stage fermentation; and 3) sealing and storing the fermented juice, and controlling the temperature in the range of 10-15 DEG C. The storage process of the invention is simple and practical; and compared to natural open-air storage of stalks, the method converts sugar into alcohol to minimize loss of sugar in the raw materials during storage, and uses alcohol produced in fermentation and the anaerobic conditions of sealed fermentation tank to prevent the growth of acetic acid bacteria and other bacteria and to ensure the safety of raw materials.
Description
Technical field
The present invention relates to a kind of fermentation by crops stem stalk consume sugar and produce ethanol, to extend the storage practice of the crops stalk juice of stalk juice storage time, belong to alcoholic beverage industry raw-material storing technical field, specifically the storage practice of a kind of crops stalk juice.
Background technology
Along with social economy and the reach of science, exploitation and the utilization of agricultural crop straw increasingly come into one's own, and become the focus of research outside Present Domestic with the engineering that Sorghum vulgare Pers., sorghum saccharatum and corn stem are waste alcohol fuel.The problem of straw preparing alcohol engineering development is hindered to have the problems such as material quality is low, cost of transportation is high, the raw-material storing time is short at present, but cause that the reason that material quality is low, cost of transportation is high is owing to traditional stalk product transports through bundling, in transportation, heating causes that nutrient consumption is big, so that the nutrient in raw material is on the low side when transport is to processing factory.In order to solve this problem, straw processes transport storage through juiceization, had both improve material quality, and had reduced again cost of transportation.But at present, it is excessively simple that juiceization processes technique, and in processing procedure, nutrient loss is bigger.
Summary of the invention
It is an object of the invention to: in conjunction with alcohol liquid fermentation technology, the storage of crops stem stalk is become fermented juice storage, thus reducing the loss of raw material sugar during preserving, reduce the volume of raw-material storing, facilitate the transport of raw material, it is provided that a kind of practicality, safe, economic crops stalk juice storage practice.
To achieve these goals, the present invention adopts the following technical scheme that
A kind of storage practice of crops stalk juice, it is characterised in that: comprise the following steps that:
1) producing crops stalk juice: after being cleaned by the crops stem stalk of results, employing puy is cut into broken section of 2～5cm, and 60～90% sterilized water adding its weight in broken section of stem stalk soften 15～30 minutes；After softening terminates, raw material is placed in industry breaker and milling device and crushes and mill, make cell fragmentation, prepare stem stalk slurry；Adopt pressure filter filter pressing stem stalk slurry, prepare stem stalk cell serosity；Centrifuge obtains stalk juice after separating, described broken and mill processes low temperature environment kind below 20 DEG C carries out；
2) activity brewer's dried yeast is added in the sterile saline of 35～37 DEG C and carry out activation 40～50 minutes, it is subsequently adding step 1) in the crops stalk juice prepared, stirring and ferment, fermentation period is 72～120 hours, and described yeast addition is 0.2～0.4%；
Described fermentation divides three phases to carry out:
1. prior fermentation: being mixed with saccharomycetic stalk juice and be delivered in fermentation vat, plastic sheeting fully seals fermentation, fermentation temperature controls within the scope of 28～30 DEG C, time is 36～48 hours, after fermentation 36 hours, starts to detect fermentation liquid pH value, when pH value is in 5.2～5.5 scopes, stop fermentation；
2. fermentation in mid-term: after prior fermentation terminates, temperature being controlled at 33～35 DEG C, fermentation time is 48～72 hours, after fermentation 48 hours, starts to detect fermentation liquid pH value, when pH value is in 4.0～4.5 scopes, stops fermentation；
3. the after fermentation phase: after fermenting mid-term, stalk juice fermentation is basically completed, and now temperature controls to ferment at 30～32 DEG C, and the time is 0～26 hour, when pH value is in 4.0～4.2 scopes, stops fermentation；
3) being undertaken sealing storage by the juice completing fermentation, temperature controls within the scope of 10～15 DEG C.
Further, described crops are the one or more combination in Sorghum vulgare Pers., sugar grass or Semen Maydis.
Further, described fermentation complete after ripe mash contained by wine partial volume ratio be 8～20%, sugar content < 0.4%.
Further, it is 15BX～20BX that described crops stalk juice is concentrated into concentration before fermentation.
Further, the storage practice of described a kind of crops stalk juice, step 1) the crops stalk juice prepared at 100～125 DEG C of temperature, carry out sterilization 20～30 minutes, be cooled to 25 DEG C～35 DEG C afterwards, then ferment.
The present invention is in conjunction with alcohol liquid fermentation technology, currently conventional stem stalk storage is become fermented juice storage, purpose is in that to reduce raw material loss during preserving, reduce the volume of stem stalk storage, facilitate the transport of raw material, provide a kind of safe, practical, economic storage practice for crops raw-material storing.
Compared with existing stalk juice storage practice, the beneficial effects of the present invention is: storage technology method provided by the present invention is simple to operate, practical, compared with storage naturally outdoor with stem stalk, the present invention by sugar is converted into ethanol thus reducing sugar loss during preserving in raw material to greatest extent, utilize the ethanol of fermentation generation and the anaerobic condition in sealing and fermenting pond, prevent the growth of the miscellaneous bacterias such as acetic acid bacteria, it is ensured that materials safety.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is described further, in order to the understanding of same domain technical staff.
Embodiment 1
A kind of storage practice of crops stalk juice, the present embodiment raw material adopts Sorghum Stalk, comprises the following steps that:
1) producing Sorghum Stalk juice: after being cleaned by the Sorghum Stalk of results, employing puy is cut into broken section of 2～5cm, and 60～90% sterilized water adding its weight in broken section of stem stalk soften 15～30 minutes；After softening terminates, raw material is placed in industry breaker and milling device and crushes and mill, make cell fragmentation, prepare stem stalk slurry；Adopt pressure filter filter pressing stem stalk slurry, prepare stem stalk cell serosity；Centrifuge obtains stalk juice after separating, described broken and mill processes low temperature environment kind below 20 DEG C carries out.
2) by step 1) prepare Sorghum Stalk JUICE CONCENTRATION to concentration be 15BX～20BX.
3) by the Sorghum Stalk juice of concentration at 100～125 DEG C of temperature, carry out sterilization 20～30 minutes, be cooled to 25 DEG C～35 DEG C afterwards.
4) activity brewer's dried yeast is added in the sterile saline of 35～37 DEG C and carry out activation 40～50 minutes, it is subsequently adding step 1) in the Sorghum Stalk juice prepared, stirring and ferment, fermentation period is 72～120 hours, and described yeast addition is 0.2～0.4%；
Described fermentation divides three phases to carry out:
1. prior fermentation: being mixed with saccharomycetic stalk juice and be delivered in fermentation vat, plastic sheeting fully seals fermentation, fermentation temperature controls within the scope of 28～30 DEG C, time is 36～48 hours, after fermentation 36 hours, starts to detect fermentation liquid pH value, when pH value is in 5.2～5.5 scopes, stop fermentation；
2. fermentation in mid-term: after prior fermentation terminates, temperature being controlled at 33～35 DEG C, fermentation time is 48～72 hours, after fermentation 48 hours, starts to detect fermentation liquid pH value, when pH value is in 4.0～4.5 scopes, stops fermentation；
3. the after fermentation phase: after fermenting mid-term, stalk juice fermentation is basically completed, and now temperature controls to ferment at 30～32 DEG C, and the time is 0～26 hour, when pH value is in 4.0～4.2 scopes, stops fermentation；
3) being undertaken sealing storage by the juice completing fermentation, temperature controls within the scope of 10～15 DEG C.
After having fermented, recording wine partial volume ratio contained by ripe mash is 14%, sugar content < 0.4%.
Embodiment 2
A kind of storage practice of crops stalk juice, the present embodiment raw material adopts sugar grass and corn stem compositions, comprises the following steps that:
1) producing high sugar grass and Maize Combination stalk juice: after the sugar grass of results, corn stem being cleaned, employing puy is cut into broken section of 2～5cm, and 60～90% sterilized water adding its weight in broken section of stem stalk soften 15～30 minutes；After softening terminates, raw material is placed in industry breaker and milling device and crushes and mill, make cell fragmentation, prepare stem stalk slurry；Adopt pressure filter filter pressing stem stalk slurry, prepare stem stalk cell serosity；Centrifuge obtains stalk juice after separating, described broken and mill processes low temperature environment kind below 20 DEG C carries out.
2) by step 1) prepare combination stalk juice to be concentrated into concentration be 15BX～20BX.
3) by the combination stalk juice of concentration at 100～125 DEG C of temperature, carry out sterilization 20～30 minutes, be cooled to 25 DEG C～35 DEG C afterwards.
4) activity brewer's dried yeast is added in the sterile saline of 35～37 DEG C and carry out activation 40～50 minutes, it is subsequently adding step 1) in the combination stalk juice prepared, stirring and ferment, fermentation period is 72～120 hours, and described yeast addition is 0.2～0.4%；
Described fermentation divides three phases to carry out:
1. prior fermentation: being mixed with saccharomycetic stalk juice and be delivered in fermentation vat, plastic sheeting fully seals fermentation, fermentation temperature controls within the scope of 28～30 DEG C, time is 36～48 hours, after fermentation 36 hours, starts to detect fermentation liquid pH value, when pH value is in 5.2～5.5 scopes, stop fermentation；
2. fermentation in mid-term: after prior fermentation terminates, temperature being controlled at 33～35 DEG C, fermentation time is 48～72 hours, after fermentation 48 hours, starts to detect fermentation liquid pH value, when pH value is in 4.0～4.5 scopes, stops fermentation；
3. the after fermentation phase: after fermenting mid-term, stalk juice fermentation is basically completed, and now temperature controls to ferment at 30～32 DEG C, and the time is 0～26 hour, when pH value is in 4.0～4.2 scopes, stops fermentation；
3) being undertaken sealing storage by the juice completing fermentation, temperature controls within the scope of 10～15 DEG C.
After having fermented, recording wine partial volume ratio contained by ripe mash is 17%, sugar content < 0.4%.
Claims (5)
1. the storage practice of a crops stalk juice, it is characterised in that: comprise the following steps that:
1) producing crops stalk juice: after being cleaned by the crops stem stalk of results, employing puy is cut into broken section of 2～5cm, and 60～90% sterilized water adding its weight in broken section of stem stalk soften 15～30 minutes；After softening terminates, raw material is placed in industry breaker and milling device and crushes and mill, make cell fragmentation, prepare stem stalk slurry；Adopt pressure filter filter pressing stem stalk slurry, prepare stem stalk cell serosity；Centrifuge obtains stalk juice after separating, described broken and mill processes low temperature environment kind below 20 DEG C carries out；
2) activity brewer's dried yeast is added in the sterile saline of 35～37 DEG C and carry out activation 40～50 minutes, it is subsequently adding step 1) in the crops stalk juice prepared, stirring and ferment, fermentation period is 72～120 hours, and described yeast addition is 0.2～0.4%；
Described fermentation divides three phases to carry out:
1. prior fermentation: being mixed with saccharomycetic stalk juice and be delivered in fermentation vat, plastic sheeting fully seals fermentation, fermentation temperature controls within the scope of 28～30 DEG C, time is 36～48 hours, after fermentation 36 hours, starts to detect fermentation liquid pH value, when pH value is in 5.2～5.5 scopes, stop fermentation；
2. fermentation in mid-term: after prior fermentation terminates, temperature being controlled at 33～35 DEG C, fermentation time is 48～72 hours, after fermentation 48 hours, starts to detect fermentation liquid pH value, when pH value is in 4.0～4.5 scopes, stops fermentation；
3. the after fermentation phase: after fermenting mid-term, stalk juice fermentation is basically completed, and now temperature controls to ferment at 30～32 DEG C, and the time is 0～26 hour, when pH value is in 4.0～4.2 scopes, stops fermentation；
3) being undertaken sealing storage by the juice completing fermentation, temperature controls within the scope of 10～15 DEG C.
2. the storage practice of a kind of crops stalk juice as claimed in claim 1, it is characterised in that: described crops are the one or more combination in Sorghum vulgare Pers., sugar grass or Semen Maydis.
3. the storage practice of a kind of crops stalk juice as claimed in claim 1, it is characterised in that: described fermentation complete after ripe mash contained by wine partial volume ratio be 8～20%, sugar content < 0.4%.
4. the storage practice of a kind of crops stalk juice as claimed in claim 1, it is characterised in that: it is 15BX～20BX that described crops stalk juice is concentrated into concentration before fermentation.
5. the storage practice of a kind of crops stalk juice as claimed in claim 1, it is characterised in that: step 1) the crops stalk juice prepared at 100～125 DEG C of temperature, carry out sterilization 20～30 minutes, be cooled to 25 DEG C～35 DEG C afterwards, then ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410815299.6A CN105779510A (en) | 2014-12-24 | 2014-12-24 | Storage method of crop stalk juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410815299.6A CN105779510A (en) | 2014-12-24 | 2014-12-24 | Storage method of crop stalk juice |
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| CN105779510A true CN105779510A (en) | 2016-07-20 |
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| CN201410815299.6A Pending CN105779510A (en) | 2014-12-24 | 2014-12-24 | Storage method of crop stalk juice |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1754961A (en) * | 2005-09-13 | 2006-04-05 | 新疆大学 | Production of ethyl alcohol and micro-fermentation feedstuff by sorgo straw |
| CN101224028A (en) * | 2008-01-25 | 2008-07-23 | 中国科学院近代物理研究所 | Biologic method for storing sweet sorghum juice |
| CN101372698A (en) * | 2007-09-27 | 2009-02-25 | 新疆农垦科学院 | Method for storing sweet sorghum haulm juice and storing facility thereof |
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2014
- 2014-12-24 CN CN201410815299.6A patent/CN105779510A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1754961A (en) * | 2005-09-13 | 2006-04-05 | 新疆大学 | Production of ethyl alcohol and micro-fermentation feedstuff by sorgo straw |
| CN101372698A (en) * | 2007-09-27 | 2009-02-25 | 新疆农垦科学院 | Method for storing sweet sorghum haulm juice and storing facility thereof |
| CN101224028A (en) * | 2008-01-25 | 2008-07-23 | 中国科学院近代物理研究所 | Biologic method for storing sweet sorghum juice |
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Application publication date: 20160720 |
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