CN106337062A - Cassava high-concentration mash alcohol fermentation method achieving automatic and continuous material supplementing - Google Patents
Cassava high-concentration mash alcohol fermentation method achieving automatic and continuous material supplementing Download PDFInfo
- Publication number
- CN106337062A CN106337062A CN201610730589.XA CN201610730589A CN106337062A CN 106337062 A CN106337062 A CN 106337062A CN 201610730589 A CN201610730589 A CN 201610730589A CN 106337062 A CN106337062 A CN 106337062A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- mash
- cassava
- alcohol
- concentration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
Abstract
The invention discloses a cassava high-concentration mash alcohol fermentation method achieving automatic and continuous material supplementing. The method comprises the following steps of 1 pretreatment of raw materials, 2 preparation of liquefied mash through cooking and liquefying, 3 full-saccharification of the liquefied mash, 4 alcohol fermentation and 5 fermentation achieved through automatic and continuous material supplementing. According to the fermentation method, by means of automatic and continuous material supplementing, the inhibition effect of the high glucose concentration of the full-saccharified mash on growth and metabolism of saccharomyces cerevisiae is relieved, alcohol fermentation metabolism is promoted, the alcohol concentration of the fermentation mash per unit volume is increased, the total residual sugar ratio of the fermentation mash at the fermentation terminal point is decreased to 0.5% or below, the alcohol concentration reaches 15.8%-16.5% (v/v), the starch utilization rate is larger than 99.5%, and the starch utilization rate and the alcohol fermentation degree of cassava high-concentration mash alcohol fermentation are significantly increased.
Description
Technical field
The present invention relates to a kind of alcohol fermentation method, especially relate to a kind of cassava thick mash Automatic continuous feed supplement alcoholic fermentation
Method.
Background technology
Alcohol is the important raw material of industry, is widely used in the fields such as chemical industry, agricultural, medicine and food.At present, China amasss
Fuel alcohol industry is developed in pole, replaces petroleum fuel as vehicle fuel using fuel alcohol, has important strategic importance.Wine
Smart fermenting and producing is mainly with cereal crops corn and non-grain crop cassava as raw material, in the background of China's grain growing tension
Under, the alcohol industry of following China will adhere to, based on non-grain crop, will getting over using non-grain crop cassava fermenting and producing alcohol
More paid attention to, but because the nutrition of cassava materials is poor, fermentation alcohol concentration be only 9% ~ 10%(v/v), less than cereal crops
Corn is the concentration (12%) of fermenting raw materials alcohol.Fermentation alcohol concentration is low lead to equipment utilization rate low, water consume, energy consumption
Improve, waste water treatment cost increases, the serious development limiting Cassava alcohol fermentation production.In recent years, cassava performing thick mash alcohol fermentation
Technology is risen in alcoholic fermentation production industry, and thick mash fermentation technology is dense due to the alcohol that improve unit volume karusen
Degree, and then steam consumption quantity and water consumption, the utilization rate of equipment and installations that improves, the reduction production cost of production process can be significantly reduced, reduce
Cost for wastewater treatment, is the new technology of preparing that alcoholic fermentation production industry is realized energy-saving and emission-reduction and carried out energetically.
Chinese patent cn101629189 b discloses a kind of method of utilization fresh cassava performing thick mash alcohol fermentation, and the method is
Fresh cassava after first time is pulverized is sized mixing, and liquefaction of heating is filtered, and uses hot wash filter residue, reclaims residual sugar in filter residue, mistake
Filter the filtrate obtaining and can be used for the pulverizing of first time fresh cassava, with first time filtrate as the pulverizing liquid of second fresh cassava, pulverize
The slurry obtaining is used for performing thick mash alcohol fermentation as raw material, and its initial total sugar concentration reaches 23.5～24.5g/100ml, through liquid
The operations such as change, sterilizing, saccharification, fermentation, the fermenting-ripening raw spirit part finally obtaining reaches more than 13.0 (v/v)；This invention is complete
Thick mash fermentation is carried out for raw material with fresh cassava and produces alcohol, effectively increase initial total sugar concentration in cassava performing thick mash alcohol fermentation,
Solve in sweat that viscosity of sludge is big, poor fluidity and the low problem of mass-transfer efficiency.Chinese patent cn 104238842a is public
Open the biological acid-adjusting method in a kind of cassava performing thick mash alcohol fermentation, belong to fermentation method Alcohol Production technical field.This invention is to wood
Potato do carry out successively pre-processing, cooking and liquefaction, initial mashing, combined inoculation, parallel lactic fermentation and alcoholic fermentation, in saccharification
Alcoholic fermentation, adjusts the ph value of karusen, by temperature controlled fermentation stage by stage and wine using the lactic acid that lactobacter growth metabolism produces
Brewer yeast growth competition effect and its alcoholic fermentation competitive inhibition, can effective control lactic acid bacteria lactic fermentation journey
Degree reaches the purpose adjusting karusen ph value, makes karusen ph value reach the optimum ph value scope of carbohydrase and alcoholic fermentation, from
And make carbohydrase in sweat keep greater activity, enable the alcoholic fermentation in saccharification efficient
Run.
However, cassava performing thick mash alcohol fermentation technology has Substrate inhibition, full converted mash high glucose concentration is to wine
The growth metabolism of brewer yeast bacterium has inhibitory action, makes alcoholic fermentation process seriously hampered.The zymotechnique in saccharification, also known as
Dual fermentation technique can release the Substrate inhibition of cassava performing thick mash alcohol fermentation, and dual fermentation technique is cassava materials through powder
Broken, size mixing, cooking and liquefaction and initial mashing, only have 20 ~ 30% Starch Conversion to be fermentable sugar in liquefied fermented glutinous rice, remaining 70 ~ 80%
Starch in alcoholic fermentation process the effect through carbohydrase gradate as glucose, thus releasing high glucose concentration to wine brewing ferment
The Substrate inhibition of female bacterium.But, in sweat S. cervisiae and carbohydrase long in dual fermentation technique fermentation time
Vigor be gradually lowered, lead to that alcoholic fermentation speed is low, starch residual rate height, fermentation period length, the low problem of utilization rate of equipment and installations.
Content of the invention
The technical problem to be solved is, for the deficiencies in the prior art, provides a kind of cassava thick mash automatically to connect
Continuous feed supplement alcohol fermentation method, adopts the built-in glucose sensor on-line checking karusen of fermentation tank in the method sweat
Concentration of glucose and detection signal is transferred to converted mash controller, converted mash controller response detection signal adjusts feed supplement valve
The first transaction of a day's business size control converted mash flow acceleration realize Automatic continuous feed supplement.Automatic continuous feed supplement maintains alcohol fermented beer grape
Sugared concentration 4 ~ 8%, it is to avoid the Substrate inhibition to alcoholic fermentation for the high glucose concentration, makes alcoholic fermentation Effec-tive Function, and then
Improve alcoholic fermentation degree and the starch utilization ratio of cassava thick mash fermentation.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is:
A kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method, comprises the following steps:
1. pretreatment of raw material: choose and sufficient cassava chips be dried, selected, removal of impurities, pulverize, sieve to obtain tapioca starch；
2. cooking and liquefaction: add the water of its weight 1.8-2 times in the step 1. tapioca starch of gained, modulate uniformly slurry,
Add Thermostable α-Amylase, be warming up to 95 ~ 100 DEG C, cooking and liquefaction prepares liquefied fermented glutinous rice；
3. the full saccharification of liquefied fermented glutinous rice: the 2. described liquefied fermented glutinous rice of step is cooled to 58 ~ 60 DEG C, adds carbohydrase to carry out full saccharification, system
Standby converted mash；
4. alcoholic fermentation: the 3. described converted mash of step is cooled to 30 ~ 32 DEG C, wherein 25 ~ 30% converted mash is pumped into fermentation
Tank, accesses S. cervisiae seed liquor, carries out alcoholic fermentation 14-16 hour within the temperature range of 30 ~ 32 DEG C；Described wine brewing ferment
The access amount of female bacterium seed liquor is the 20 ~ 30% of described converted mash volume；In described S. cervisiae seed liquor, yeast bacteria concentration is big
In 108Individual/milliliter；
5. Automatic continuous fed-batch fermentation: be automatically replenished described converted mash using automatic monitoring continuous feeding system, maintain alcohol to send out
Ferment wine with dregs concentration of glucose 4 ~ 8wt%, 48-52 hour of fermenting, when in fermentation tank, material liquid volume reaches fermentation tank cumulative volume 80%, stop
Feed supplement, continues fermentation and is down to less than 0.5% to karusen total reducing sugar residual rate, that is, complete to ferment.
Preferably, step 1. described in be dried sufficient cassava chips water content 9 ~ 11wt%；The described sieve sieving as crossing 60 mesh
Net.
Preferably, step 2. described in cooking and liquefaction time be 80 ~ 90 minutes；The addition of described Thermostable α-Amylase
Measure as 10 ~ 12u/ gram of tapioca starch.
Preferably, step 3. described in full saccharificatinn period be 60 ~ 80 minutes；The addition of described carbohydrase is 80 ~ 100u/
Gram tapioca starch；The concentration of glucose of gained converted mash is 31-33wt%.
Preferably, the preparation method of described S. cervisiae seed liquor is: from highly active dry yeast bacterium as bacterium
Kind, with 11 ° of brewer's worts for culture medium through Amplification Culture step by step, prepare S. cervisiae seed liquor.
Preferably, step 5. middle stopping feed supplement after, fermentation reach fermentation termination within 12 ~ 18 hours.
It is pointed out that step 5. described automatic monitoring continuous feeding system is to be passed using the built-in glucose of fermentation tank
Detection signal is simultaneously transferred to converted mash controller by the concentration of glucose of sensor on-line checking karusen, and converted mash controller responds
Detection signal adjusts the first transaction of a day's business size of feed supplement valve, the converted mash controller response detection when the concentration of glucose of karusen is less than 4%
Signal Regulation feed supplement valve opens big 30%, and when the concentration of glucose of karusen is more than 8%, converted mash controller response detection signal is adjusted
Section feed supplement valve turns down 30%, and then controls converted mash to realize Automatic continuous feed supplement to the flow acceleration of fermentation tank, makes to send out in fermentation tank
Ferment wine with dregs concentration of glucose maintains between 4 ~ 8wt %, it is to avoid full converted mash high glucose concentration is to saccharomyces cerevisiae bacteria growing generation
The depression effect thanked.
It should further be noted that:
1st, the assay method of total reducing sugar residual rate: Phenol-sulphate acid method.
2. the Starch Assay Procedure involved by starch utilization ratio: mash sample is used after adopting the hydrolysis in 2 hours of 2m hydrochloric acid reflux
2m NaOH neutralizes, and then uses film method to measure.
3. involved index in patent is all the conventional index of the sector, is not the new index formulated, is the sector
General knowledge, does not typically need especially to indicate.
4. in patent, Thermostable α-Amylase, carbohydrase are commercially available prod.
Beneficial effects of the present invention are as follows:
1. the present invention is by making starch be sufficiently converted into fermentability glucose cassava slurry cooking and liquefaction and full Mashing process,
The concentration of glucose of full converted mash reaches 31-33wt%.For avoiding full converted mash high glucose concentration that the substrate of alcoholic fermentation is pressed down
Effect processed, pumps into fermentation tank with the converted mash of 25-30% in sweat first, and accessing volume is the 20 ~ 30% of described converted mash
In S. cervisiae seed liquor, and described S. cervisiae seed liquor, yeast bacteria concentration is more than 108Individual/milliliter, using above-mentioned
Method can release the inhibitory action to saccharomycetes to make fermentation and growth for the high concentration sugar, so that whole sweat saccharomycete is all in
Excellent yeastiness, effectively improves the utilization rate of starch.
2. adopt the built-in concentration of glucose of glucose sensor on-line checking karusen of fermentation tank and by detection signal
It is transferred to converted mash controller, converted mash controller responds the stream that detection signal adjusts the first transaction of a day's business size control converted mash of feed supplement valve
Acceleration realizes Automatic continuous feed supplement.Automatic continuous feed supplement maintains alcohol fermented beer concentration of glucose 4 ~ 8wt%, it is to avoid Liao Gaopu
The grape sugar Substrate inhibition to alcoholic fermentation for the concentration, makes alcoholic fermentation Effec-tive Function, and then significantly improves cassava thick mash fermentation
Alcoholic fermentation degree and starch utilization ratio.
3. the acquisition of beneficial effect of the present invention depends on the coordinated of following several respects: first, using to cassava slurry
Cooking and liquefaction and full Mashing process make starch be sufficiently converted into fermentability glucose, and carbohydrase is protected under saccharification temperature the most suitable
Hold high enzyme activity, make the concentration of glucose of full converted mash reach 31-33wt%, and then significantly improve starch sugar rate.Its
Secondary, using the concentration of glucose of the built-in glucose sensor on-line checking karusen of fermentation tank and detection signal is transferred to sugar
Change wine with dregs controller, the flow acceleration that converted mash controller responds the first transaction of a day's business size control converted mash that detection signal adjusts feed supplement valve is real
Existing Automatic continuous feed supplement, so that the concentration of glucose of sweat karusen maintains the suitable of S. cervisiae alcoholic fermentation
In the range of.Again, alcoholic fermentation Effec-tive Function can be kept: Automatic continuous feed supplement maintain alcohol fermented beer concentration of glucose 4 ~
8wt%, it is to avoid the Substrate inhibition to S. cervisiae growth metabolism and alcoholic fermentation for the high glucose concentration, makes the alcohol send out
Ferment Effec-tive Function.To fermentation termination, karusen alcohol concentration reaches 15.8 ~ 16.5%(v/v), total reducing sugar residual rate be down to 0.5% with
Under, starch utilization ratio be more than 99.5%, so that the starch utilization ratio of cassava performing thick mash alcohol fermentation and alcoholic fermentation degree is significantly improved.
4. in cassava thick mash Automatic continuous feed supplement alcohol fermentation method of the present invention, the preparation of S. cervisiae seed liquor used
Method is as follows: bacterial classification is Angel highly active dry yeast bacterium, with 11 ° of brewer's worts as culture medium, loads triangular flask and seeding tank,
Access Angel highly active dry yeast bacterial classification by sterile working program after sterilized cooling, control 28 ~ 30 DEG C of temperature, cultivated
It is passed through a small amount of filtrated air in journey and prepares S. cervisiae seed liquor through Amplification Culture step by step, saccharomyces cerevisiae bacteria concentration reaches
108More than individual/milliliter, somatic cells are healthy and strong, breeding is fast, vigor is high, alcoholic fermentation power is strong, no varied bacteria growing.
5. the method have that production automation level is high, easy to operation, utilization rate of equipment and installations is high, energy-saving, produce
The features such as low cost, it is suitable for adopting in cassava performing thick mash alcohol fermentation actual production.
Specific embodiment
For a better understanding of the present invention, fairly set out present disclosure further with reference to embodiment, but this
Bright protection content is not limited solely to the following examples.In the following description, give a large amount of concrete details so that
More thorough understanding of the invention is provided.It will be apparent, however, to one skilled in the art that the present invention is permissible
Need not one or more of these details and be carried out.In other examples, in order to avoid obscuring with the present invention, for
Some technical characteristics well known in the art are not described.
The specific implementation process of cassava thick mash Automatic continuous feed supplement alcohol fermentation method of the present invention is as follows:
Embodiment 1
A kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method, comprises the following steps:
1. pretreatment of raw material: choose and sufficient cassava chips is dried, cassava chips water content 9.8wt%, selected, removal of impurities, pulverizing, mistake
The screen cloth of 60 mesh obtains tapioca starch；
2. cooking and liquefaction: add the water of 1.8 times of weight portions in the step 1. tapioca starch of gained, modulate uniformly slurry, to
Thermostable α-Amylase is added, the addition of Thermostable α-Amylase is 12u/ gram of tapioca starch, is warming up to 95 DEG C, boiling in slurry
Liquefaction 85 minutes, prepares liquefied fermented glutinous rice；
3. the full saccharification of liquefied fermented glutinous rice: the liquefied fermented glutinous rice of step 2. gained is cooled to 58 DEG C, adds carbohydrase to carry out full saccharification, carbohydrase
Addition be 100u/ gram of tapioca starch, saccharification temperature be 58 DEG C, full saccharificatinn period be 80 minutes, prepare converted mash, gained is entirely sugared
The concentration changing the glucose of wine with dregs is 32.8wt%；
4. alcoholic fermentation: the converted mash of step 3. gained is cooled to 32 DEG C, wherein 25% converted mash is pumped into fermentation tank, connects
Enter S. cervisiae seed liquor, carry out alcoholic fermentation 15 hours within the temperature range of 32 DEG C；Wherein, S. cervisiae seed liquor
Access amount be converted mash amount 30%；The preparation method of S. cervisiae seed liquor is: from Angel highly active dry yeast
Bacterium as bacterial classification, with 11 ° of brewer's worts for culture medium through Amplification Culture step by step, prepares S. cervisiae seed liquor；Wine brewing ferment
In female bacterium seed liquor, yeast bacteria concentration is more than 108Individual/milliliter；
5. Automatic continuous fed-batch fermentation: 4. gained alcohol tunning is online by the built-in glucose sensor of fermentation tank by step
Detection signal is simultaneously transferred to converted mash controller by the concentration of glucose of detection karusen, and converted mash controller responds detection signal
The first transaction of a day's business size adjusting feed supplement valve controls the flow acceleration of converted mash to realize Automatic continuous feed supplement, maintains alcohol fermented beer glucose
Concentration 4 ~ 8wt%.Automatic continuous fed-batch fermentation 50 hours at a temperature of 32 DEG C, in fermentation tank, to reach fermentation tank total for material liquid volume
Volume 80%(v/v) when stop feed supplement.Reach fermentation termination, fermentation ends through after fermentation at a temperature of 32 DEG C within 12 hours.Through surveying
Fixed, the alcoholic strength of fermentation termination karusen is 16.5%(v/v), total reducing sugar residual rate 0.3%, starch utilization ratio 99.6%.
Embodiment 2
A kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method, comprises the following steps:
1. pretreatment of raw material: choose and sufficient cassava chips is dried, cassava chips water content 10.2wt%, selected, removal of impurities, pulverizing, mistake
The screen cloth of 60 mesh obtains tapioca starch；
2. cooking and liquefaction: add the water of 1.9 times of weight portions in the step 1. tapioca starch of gained, modulate uniformly slurry, to
Thermostable α-Amylase is added, the addition of Thermostable α-Amylase is 10u/ gram of tapioca starch in slurry；It is warming up to 95 DEG C, boiling
Liquefaction prepares liquefied fermented glutinous rice in 90 minutes；
3. the full saccharification of liquefied fermented glutinous rice: the liquefied fermented glutinous rice of step 2. gained is cooled to 60 DEG C, adds carbohydrase to carry out full saccharification, carbohydrase
Addition be 90u/ gram of tapioca starch, saccharification temperature be 60 DEG C, full saccharificatinn period be 65 minutes, prepare converted mash, gained is entirely sugared
The concentration of glucose changing wine with dregs is 32.5wt%；
4. alcoholic fermentation: the converted mash of step 3. gained is cooled to 31 DEG C, wherein 30% converted mash is pumped into fermentation tank, connects
Enter S. cervisiae seed liquor, at 31 DEG C, carry out alcoholic fermentation 16 hours；Wherein, the access amount of S. cervisiae seed liquor
For converted mash volume 30%；The preparation method of S. cervisiae seed liquor is: from wine brewing high activity Angel cerevisin conduct
Bacterial classification, with 11 ° of brewer's worts for culture medium through Amplification Culture step by step, prepares S. cervisiae seed liquor；Saccharomyces cerevisiae bacterial classification
In sub- liquid, yeast bacteria concentration is more than 108Individual/milliliter；
5. Automatic continuous fed-batch fermentation: 4. gained alcohol tunning is online by the built-in glucose sensor of fermentation tank by step
Detection signal is simultaneously transferred to converted mash controller by the concentration of glucose of detection karusen, and converted mash controller responds detection signal
The first transaction of a day's business size adjusting feed supplement valve controls the flow acceleration of converted mash to realize Automatic continuous feed supplement, maintains alcohol fermented beer glucose
Concentration 4 ~ 8wt%, Automatic continuous fed-batch fermentation 48 hours at a temperature of 31 DEG C, in fermentation tank, to reach fermentation tank total for material liquid volume
Volume 80%(v/v) when stop feed supplement.Reach fermentation termination, fermentation ends through after fermentation at a temperature of 31 DEG C within 15 hours.Through surveying
Fixed, the alcoholic strength of fermentation termination karusen is 16.2%(v/v), total reducing sugar residual rate 0.4%, starch utilization ratio 99.5%.
Embodiment 3
A kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method, comprises the following steps:
1. pretreatment of raw material: choose and sufficient cassava chips is dried, cassava chips water content 10.8wt%, selected, removal of impurities, pulverizing, mistake
The screen cloth of 60 mesh obtains tapioca starch；
2. cooking and liquefaction: in the step 1. tapioca starch of gained add 1.9 times of weight portions water, add in slurry high temperature resistant α-
Amylase, the addition of Thermostable α-Amylase is 11u/ gram of tapioca starch, is warming up to 95 DEG C, cooking and liquefaction preparation liquefaction in 90 minutes
Wine with dregs；
3. the full saccharification of liquefied fermented glutinous rice: the liquefied fermented glutinous rice of step 2. gained is cooled to 60 DEG C, adds carbohydrase to carry out full saccharification, carbohydrase
Addition be 80u/ gram of tapioca starch, saccharification temperature be 60 DEG C, full saccharificatinn period be 70 minutes, prepare converted mash；Gained is entirely sugared
The concentration of glucose changing wine with dregs is 31.6wt%；
4. alcoholic fermentation: the converted mash of step 3. gained is cooled to 30 DEG C, wherein 30% converted mash is pumped into fermentation tank, connects
Enter S. cervisiae seed liquor, carry out alcoholic fermentation 16 hours at a temperature of 30 DEG C；Wherein, the connecing of S. cervisiae seed liquor
Enter amount for the 30% of converted mash volume；The preparation method of S. cervisiae seed liquor is: from wine brewing high activity Angel cerevisin
As bacterial classification, with 11 ° of brewer's worts for culture medium through Amplification Culture step by step, prepare S. cervisiae seed liquor；Saccharomyces cerevisiae
In bacterium seed liquor, yeast bacteria concentration is more than 108Individual/milliliter；
5. Automatic continuous fed-batch fermentation: 4. gained alcohol tunning is online by the built-in glucose sensor of fermentation tank by step
Detection signal is simultaneously transferred to converted mash controller by the concentration of glucose of detection karusen, and converted mash controller responds detection signal
The first transaction of a day's business size adjusting feed supplement valve controls the flow acceleration of converted mash to realize Automatic continuous feed supplement, maintains alcohol fermented beer glucose
Concentration 4 ~ 8wt%, Automatic continuous fed-batch fermentation 52 hours at a temperature of 30 DEG C, in fermentation tank, to reach fermentation tank total for material liquid volume
Volume 80%(v/v) when stop feed supplement.Reach fermentation termination, fermentation ends through after fermentation at a temperature of 30 DEG C within 15 hours.Through surveying
Fixed, the alcoholic strength of fermentation termination karusen is 15.8%(v/v), total reducing sugar residual rate 0.4%, starch utilization ratio 99.5%.
Embodiment 4
A kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method, comprises the following steps:
1. pretreatment of raw material: choose and sufficient cassava chips is dried, cassava chips water content 11wt%, selected, removal of impurities, pulverizing, cross 60
Purpose screen cloth obtains tapioca starch；
2. cooking and liquefaction: in the step 1. tapioca starch of gained add 1.9 times of weight portions water, add in slurry high temperature resistant α-
Amylase, the addition of Thermostable α-Amylase is 10u/ gram of tapioca starch, is warming up to 100 DEG C, 80 minutes preparation solutions of cooking and liquefaction
Change wine with dregs；
3. the full saccharification of liquefied fermented glutinous rice: the liquefied fermented glutinous rice of step 2. gained is cooled to 60 DEG C, adds carbohydrase to carry out full saccharification, carbohydrase
Addition be 80u/ gram of tapioca starch, saccharification temperature be 60 DEG C, full saccharificatinn period be 80 minutes, prepare converted mash；Gained is entirely sugared
The concentration of glucose changing wine with dregs is 31.6wt%；
4. alcoholic fermentation: the converted mash of step 3. gained is cooled to 30 DEG C, wherein 30% converted mash is pumped into fermentation tank, connects
Enter S. cervisiae seed liquor, carry out alcoholic fermentation 15 hours at a temperature of 30 DEG C；Wherein, the connecing of S. cervisiae seed liquor
Enter amount for the 20% of converted mash volume；The preparation method of S. cervisiae seed liquor is: from wine brewing high activity Angel cerevisin
As bacterial classification, with 11 ° of brewer's worts for culture medium through Amplification Culture step by step, prepare S. cervisiae seed liquor；Saccharomyces cerevisiae
In bacterium seed liquor, yeast bacteria concentration is more than 108Individual/milliliter；
5. Automatic continuous fed-batch fermentation: 4. gained alcohol tunning is online by the built-in glucose sensor of fermentation tank by step
Detection signal is simultaneously transferred to converted mash controller by the concentration of glucose of detection karusen, and converted mash controller responds detection signal
The first transaction of a day's business size adjusting feed supplement valve controls the flow acceleration of converted mash to realize Automatic continuous feed supplement, maintains alcohol fermented beer glucose
Concentration 4 ~ 8wt%, Automatic continuous fed-batch fermentation 52 hours at a temperature of 30 DEG C, in fermentation tank, to reach fermentation tank total for material liquid volume
Volume 80%(v/v) when stop feed supplement.Reach fermentation termination, fermentation ends through after fermentation at a temperature of 30 DEG C within 15 hours.Through surveying
Fixed, the alcoholic strength of fermentation termination karusen is 15.8%(v/v), total reducing sugar residual rate 0.4%, starch utilization ratio 99.5%.
Finally illustrate, only in order to technical scheme to be described and unrestricted, this area is common for above example
Other modifications or equivalent that technical staff is made to technical scheme, without departing from technical solution of the present invention
Spirit and scope, all should cover in the middle of scope of the presently claimed invention.
Claims (6)
1. a kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method is it is characterised in that comprise the following steps:
1. pretreatment of raw material: choose and sufficient cassava chips be dried, selected, removal of impurities, pulverize, sieve to obtain tapioca starch；
2. cooking and liquefaction: add the water of its weight 1.8-2 times in the step 1. tapioca starch of gained, modulate uniformly slurry,
Add Thermostable α-Amylase, be warming up to 95 ~ 100 DEG C, cooking and liquefaction prepares liquefied fermented glutinous rice；
3. the full saccharification of liquefied fermented glutinous rice: the 2. described liquefied fermented glutinous rice of step is cooled to 58 ~ 60 DEG C, adds carbohydrase to carry out full saccharification, system
Standby converted mash；
4. alcoholic fermentation: the 3. described converted mash of step is cooled to 30 ~ 32 DEG C, wherein 25 ~ 30% converted mash is pumped into fermentation
Tank, accesses S. cervisiae seed liquor, carries out alcoholic fermentation 14-16 hour within the temperature range of 30 ~ 32 DEG C；Described wine brewing ferment
The access amount of female bacterium seed liquor is the 20 ~ 30% of described converted mash volume；In described S. cervisiae seed liquor, yeast bacteria concentration is big
In 108Individual/milliliter；
5. Automatic continuous fed-batch fermentation: be automatically replenished described converted mash using automatic monitoring continuous feeding system, maintain alcohol to send out
Ferment wine with dregs concentration of glucose 4 ~ 8wt%, 48-52 hour of fermenting, when in fermentation tank, material liquid volume reaches fermentation tank cumulative volume 80%, stop
Feed supplement, continues fermentation and is down to less than 0.5% to karusen total reducing sugar residual rate, that is, complete to ferment.
2. a kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method according to claim 1 is it is characterised in that step
1. sufficient cassava chips water content 9 ~ 11wt% is dried described in；The described screen cloth sieving as crossing 60 mesh.
3. a kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method according to claim 1 is it is characterised in that step
The time of cooking and liquefaction described in 2. is 80 ~ 90 minutes；The addition of described Thermostable α-Amylase is 10 ~ 12u/ gram of cassava
Powder.
4. a kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method according to claim 1 is it is characterised in that step
3. full saccharificatinn period described in is 60 ~ 80 minutes；The addition of described carbohydrase is 80 ~ 100u/ gram of tapioca starch；Gained converted mash
Concentration of glucose be 31-33wt%.
5. a kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method according to claim 1 is it is characterised in that described
The preparation method of S. cervisiae seed liquor is: from highly active dry yeast bacterium as bacterial classification, with 11 ° of brewer's worts for culture
Base, through Amplification Culture step by step, prepares S. cervisiae seed liquor.
6. a kind of cassava thick mash Automatic continuous feed supplement alcohol fermentation method according to claim 1 is it is characterised in that step
5., after middle stopping feed supplement, fermentation reaches fermentation termination in 12 ~ 18 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730589.XA CN106337062A (en) | 2016-08-26 | 2016-08-26 | Cassava high-concentration mash alcohol fermentation method achieving automatic and continuous material supplementing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610730589.XA CN106337062A (en) | 2016-08-26 | 2016-08-26 | Cassava high-concentration mash alcohol fermentation method achieving automatic and continuous material supplementing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106337062A true CN106337062A (en) | 2017-01-18 |
Family
ID=57822411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610730589.XA Pending CN106337062A (en) | 2016-08-26 | 2016-08-26 | Cassava high-concentration mash alcohol fermentation method achieving automatic and continuous material supplementing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106337062A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115763B (en) * | 2010-12-07 | 2013-07-10 | 江南大学 | Method for realizing high concentration alcoholic fermentation through completely saccharified high-sugar fed-batch |
| CN105238842A (en) * | 2015-10-30 | 2016-01-13 | 南阳理工学院 | Biological acid adjustment method applied in thick mash alcoholic fermentation of cassava |
| CN207362214U (en) * | 2017-07-11 | 2018-05-15 | 北京航天恒丰科技股份有限公司 | Continuously ferment system |
-
2016
- 2016-08-26 CN CN201610730589.XA patent/CN106337062A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115763B (en) * | 2010-12-07 | 2013-07-10 | 江南大学 | Method for realizing high concentration alcoholic fermentation through completely saccharified high-sugar fed-batch |
| CN105238842A (en) * | 2015-10-30 | 2016-01-13 | 南阳理工学院 | Biological acid adjustment method applied in thick mash alcoholic fermentation of cassava |
| CN207362214U (en) * | 2017-07-11 | 2018-05-15 | 北京航天恒丰科技股份有限公司 | Continuously ferment system |
Non-Patent Citations (1)
| Title |
|---|
| 白秀峰等: "《发酵工艺学》", 31 August 2003, 中国医药科技出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105754794A (en) | Method for brewing rice wine | |
| CN106190699B (en) | A kind of preparation method of brown rice wine of rice fermented with red yeast | |
| CN101195836B (en) | Novel technique for producing manioc waste ethanol | |
| CN103881887A (en) | Fruit vinegar and immobilized production method thereof | |
| CN104140907B (en) | A kind of tea wine preparation technology | |
| CN101215506A (en) | Purple sweet potato wine and producing technique thereof | |
| CN107557214B (en) | Production process of manual Shaoxing yellow wine with fully-recycled rice milk | |
| CN109401989A (en) | A kind of acclimation method of an industrial strain of S.cerevisiae | |
| CN103255092B (en) | Lactobacillus suitable for bio-acidification rice soaking and application for same | |
| CN103923950B (en) | A kind of method utilizing enzymolysis process to improve cassava fermentation alcohol productive rate | |
| CN101597555A (en) | The manufacture method of rum | |
| CN105238842B (en) | A kind of biological acid-adjusting method in cassava performing thick mash alcohol fermentation | |
| CN1661001A (en) | Cluster sprinkling fermentation method for preparing fruit vinegar in liquid and solid states and fermentation equipment | |
| CN104293590B (en) | The production technique of a kind of bulk fermentation polished rice unit red wine | |
| CN104513778A (en) | Method for brewing edible vinegar through solid-liquid state combination | |
| CN109468211A (en) | The production technology of glutinous sorghum brewing mature vinegar | |
| CN107058403A (en) | A kind of distiller's grains liquor is used for the method that full amylofermentation prepares ethanol | |
| CN110903988B (en) | Complex microbial inoculant and application thereof | |
| CN103320473A (en) | Method for produce monascus by using distillers' grain fermentation | |
| CN101045937B (en) | Clean fuel ethanol producing technology | |
| CN103451083B (en) | Solid-state fermentation method for sugarcane fruit vinegar | |
| CN104357428A (en) | Liquid submerged fermentation method of xylanase | |
| CN102533570B (en) | Aspergillus niger, application of Aspergillus niger and method for preparing citric acid by fermentation | |
| CN102978244A (en) | Process for producing alcohol by thick mash fermentation from cassava raw material | |
| CN104593189A (en) | Novel solid fermentation method for producing Luzhou-flavor liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170118 |