CN107828827A - A kind of method added acetic acid and improve alcoholic fermentation Starch Conversion rate - Google Patents
A kind of method added acetic acid and improve alcoholic fermentation Starch Conversion rate Download PDFInfo
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- CN107828827A CN107828827A CN201711367979.6A CN201711367979A CN107828827A CN 107828827 A CN107828827 A CN 107828827A CN 201711367979 A CN201711367979 A CN 201711367979A CN 107828827 A CN107828827 A CN 107828827A
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- acetic acid
- starch
- alcoholic fermentation
- saccharification
- conversion rate
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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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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- Bioinformatics & Cheminformatics (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of method added acetic acid and improve alcoholic fermentation Starch Conversion rate, belong to alcoholic fermentation industrial circle.The present invention carries out alcoholic fermentation, reaches the purpose for improving Starch Conversion rate, improving alcohol output by adding acetic acid into the fermentation system of starch-containing matter raw material.The method of the present invention can be such that the conversion ratio of starch improves to more than 90%.Compared with the prior art the advantage of maximum of the invention is can to improve alcoholic fermentation process Starch Conversion rate, reduces the generation of by-product glycerin, and the acetic acid cost added is far below profit caused by voluminous alcohol.
Description
Technical field
The present invention relates to a kind of method added acetic acid and improve alcoholic fermentation Starch Conversion rate, belongs to alcoholic fermentation industry neck
Domain.
Background technology
Serious air pollution is caused because the reduction of Global Oil storage level and fossil energy use, in world wide
Including many countries such as the U.S., Brazil, European Union, China, Japan, Canada, India, all in positive Developing Biomass fuel city
.The wherein more traditional fossil energy of fuel alcohol, have the advantages that cleaning is renewable, can be directly as motor vehicle fuel or addition
Used into gasoline (ethanol petrol).Ethanol, which is added in gasoline, can improve the combustibility, power performance and environmental protection of oil product
Performance, main performance increase gasoline oxygen content, improves octane number and uprising index, reduces the arene content of oil product, reduce automobile
The content of tail hydrocarbon in gas, NOx and CO.In addition, the development of fuel alcohol industry can also drive manufacturing industry and agricultural
Etc. the coordinated development of industry, the growth of economy is driven.Therefore, fuel alcohol technique is greatly developed in the world.
In the past few decades, global fuel alcohol yield sharply increases, and is had increased to 2015 by less than 800,000 tons (1975)
77000000 tons.The fuel alcohol industry in China is started late, but under national policy promotion, production scale constantly expands, production
Amount increases rapidly, and current production rate has leapt to third place in the world (about 2,000,000 tons of 2015 annual productions).
Fuel alcohol is mainly produced using fermentation method, and in general production process is：1) raw material is pre-processed, and acquisition can be sent out
Ferment sugar；2) saccharomyces cerevisiae utilizes fermentable sugars generation alcohol；3) zymotic fluid obtains finished product combustion through processes such as distillation-rectifying-dehydrations
Cooking wine essence.Due to, using in addition to generating major product alcohol, can also be synthesized except by saccharomyces cerevisiae in alcoholic fermentation process, fermentable sugars
Eucaryotic cell structure material and other metabolic by-products, a part of sugar can be also remained in zymotic fluid in addition, it is complete to be unable to saccharomyces cerevisiae
Complete utilization.This results in the Starch Conversion rate of fermentation process less than 100%.If means can be taken to cause more sugar to be used for alcohol
Synthesis, that is, improve Starch Conversion rate, be then remarkably improved the profit of Alcohol Production enterprise.To produce 100000 tons of fuel alcohol per year
Exemplified by enterprise, even if Starch Conversion rate improves 1%, profit about 4,900,000 (in terms of 4900 yuan/ton of fuel alcohols) can be increased every year,
It is considerable for the relatively low alcohol industry of profit margin.
The content of the invention
It is an object of the invention to provide a kind of method for improving alcoholic fermentation Starch Conversion rate, methods described is to containing shallow lake
Acetic acid is added in the fermentation system of silty raw material, to improve Starch Conversion rate.
In one embodiment of the invention, methods described is that final concentration of 300 are added into the saccharified liquid after saccharification
~900mg/L acetic acid, inoculate seed liquor and fermented.
In one embodiment of the invention, the starchy material is one kind or more in cassava, corn, wheat etc.
The mixed material of kind.
Second object of the present invention is to provide a kind of method of alcoholic fermentation, comprises the following steps that：
(1) starchy material after crushing is mixed with spice water, it is heats liquefied adds α-amylase；
(2) liquefaction cools after terminating, and adds saccharification enzymatic conversion；
(3) saccharification cools after terminating, and the saccharified liquid after cooling is divided into two parts, and a part is directly used in preparation seed liquor,
Another part adds acetic acid；The seed liquor prepared is inoculated with into the saccharified liquid of addition acetic acid, starts alcoholic fermentation；
(4) after fermentation ends, alcohol is obtained by distillation.
In one embodiment of the invention, the starchy material and spice water are with 1:2~5 material-water ratio is mixed
Close.
In one embodiment of the invention, the α-amylase includes but is not limited to Thermostable α-Amylase.
In one embodiment of the invention, the liquefaction is to add high temperature resistant with the enzyme concentration of 15~20U/g starch
Alpha-amylase, react 90~140min in 90~95 DEG C.
In one embodiment of the invention, the saccharification is to add carbohydrase with 120~160U/g starch, in 45~
60 DEG C of 20~60min of saccharification.
In one embodiment of the invention, described starchy material be one kind in cassava, corn, wheat etc. or
A variety of mixed materials.
In one embodiment of the invention, described acetic acid addition is 200~700mg/L saccharified liquids.
The present invention also provides application of the methods described in terms of alcoholic food or drink is prepared.
Beneficial effect：The present invention makes the conversion ratio of starch improve to more than 89.6~90% by adding acetic acid.The present invention
Compared with the prior art maximum advantage is can to improve alcoholic fermentation process Starch Conversion rate, reduces the generation of by-product glycerin
(20% or so can be reduced), and far below profit caused by voluminous alcohol, (addition 1kg acetic acid can improve wine to the acetic acid cost added
Smart yield about 17kg, and the price of acetic acid is about 3 yuan/kg, the price of alcohol is about 4.6 yuan/kg, so addition 1kg acetic acid
Cost is 3 yuan, and the value of the alcohol output of raising is about 78 yuan).Due to current Alcohol Production technology maturation, Alcohol Production rule
Mould is up to tons up to ten thousand, and therefore, even if conversion ratio improves 1~2%, for Alcohol Production enterprise, increased profit is also very
It is considerable, and the technological operation of the present invention is simple, the yielding stability between each batch is good, for the technical side of Alcohol Production industry
Case has important promotion meaning.
Brief description of the drawings
Fig. 1 is present invention process flow chart.
Embodiment
The present invention will be further described with reference to the embodiment in accompanying drawing below：
Seed liquor in embodiment using saccharomyces cerevisiae as fermented bacterium, cultivate to thalline quantity up to 2 ×
106CFU/mL is considered as mature seed liquid.
Embodiment 1
A kind of method for adding acetic acid raising alcoholic fermentation Starch Conversion rate is used following processing step by the present invention：
Tapioca starch is mixed with spice water, material-water ratio 1:2.5, add Thermostable α-Amylase (15U/g starch), stirring
95 DEG C are heated to after uniformly and maintain 120min；60 DEG C are cooled to, carbohydrase (120U/g starch) is added, is incubated after stirring
Be saccharified 30min.Saccharification is cooled to 30 DEG C after terminating, and 15% saccharified liquid is used to prepare yeast starter liquid, remaining saccharified liquid
The middle acetic acid for adding final concentration of 200mg/L, add to start hair after the mature seed liquid of foregoing 15% saccharified liquid preparation
Ferment.After fermentation ends, alcohol is obtained through distilling the processes such as rectifying.Not add acetic acid as blank control.The starch of experimental group
Conversion ratio is 89.6%, higher than the 88.1% of blank control.
Embodiment 2
A kind of method for adding acetic acid raising alcoholic fermentation Starch Conversion rate is used following processing step by the present invention：
Corn flour is mixed with spice water, material-water ratio 1:3, Thermostable α-Amylase (18U/g starch) is added, stirring is equal
95 DEG C are heated to after even and maintains 120min；60 DEG C are cooled to, adds carbohydrase (150U/g starch), sugar is incubated after stirring
Change 30min.Saccharification is cooled to 30 DEG C after terminating, and 10% saccharified liquid is used to prepare yeast starter liquid, in remaining saccharified liquid
Final concentration of 300mg/L acetic acid is added, is added to start fermentation after the mature seed liquid of foregoing 15% saccharified liquid preparation.
After fermentation ends, alcohol is obtained through distilling the processes such as rectifying.Not add acetic acid as blank control.The Starch Conversion of experimental group
Rate is 90.8%, higher than the 88.9% of blank control.
Embodiment 3
A kind of method for adding acetic acid raising alcoholic fermentation Starch Conversion rate is used following processing step by the present invention：
Tapioca starch, wheat flour and corn flour are mixed with spice water, material-water ratio 1:3, add Thermostable α-Amylase
(16U/g starch), 95 DEG C are heated to after stirring and maintains 100min；60 DEG C are cooled to, adding carbohydrase, (150U/g forms sediment
Powder), insulation saccharification 30min after stirring.Saccharification is cooled to 30 DEG C after terminating, and 20% saccharified liquid is used to prepare yeast kind
Sub- liquid, final concentration of 500mg/L acetic acid is added in remaining saccharified liquid, add with foregoing 15% saccharified liquid preparation into
Start fermentation after ripe seed liquor.After fermentation ends, alcohol is obtained through distilling the processes such as rectifying.Not add acetic acid as blank pair
According to.The Starch Conversion rate of experimental group is 90.2%, higher than the 88.3% of blank control.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, it can all do various change and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (10)
- A kind of 1. method of alcoholic fermentation, it is characterised in that comprise the following steps that：(1) starchy material after crushing is mixed with spice water, it is heats liquefied adds α-amylase；(2) liquefaction cools after terminating, and adds saccharification enzymatic conversion；(3) saccharification cools after terminating, and the saccharified liquid after cooling is divided into two parts, and a part is directly used in preparation seed liquor, another Part addition acetic acid；The seed liquor is inoculated with into the saccharified liquid of addition acetic acid, starts alcoholic fermentation；(4) after fermentation ends, alcohol is obtained by distillation.
- 2. according to the method for claim 1, it is characterised in that acetic acid addition is 200~700mg/L saccharified liquids.
- 3. method according to claim 1 or 2, it is characterised in that described starchy material is cassava, corn, wheat One or more mixed materials in.
- 4. according to the method for claim 3, it is characterised in that the starchy material is with spice water with 1:2~5 material water Than being mixed.
- 5. according to the method for claim 4, it is characterised in that add Thermostable α-Amylase and liquefied.
- 6. according to the method for claim 4, it is characterised in that liquefaction is resistance to the enzyme concentration addition of 15~20U/g starch High-temperatureα-amylase, react 90~140min in 90~95 DEG C；Saccharification is to add carbohydrase with 120~160U/g starch, in 45 ~60 DEG C of 20~60min of saccharification.
- A kind of 7. method for improving alcoholic fermentation Starch Conversion rate, it is characterised in that in alcoholic fermentation process, to starch-containing matter Acetic acid is added in the fermentation system of raw material.
- 8. according to the method for claim 7, it is characterised in that the starchy material is in cassava, corn, wheat etc. One or more mixed materials.
- 9. according to the method for claim 8, it is characterised in that add final concentration of 300 into the saccharified liquid after saccharification~ 900mg/L acetic acid, inoculate seed liquor and fermented.
- Application of any methods describeds of 10.1-2,4-9 in terms of alcoholic food or drink is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711367979.6A CN107828827B (en) | 2017-12-18 | 2017-12-18 | Method for increasing conversion rate of alcohol fermentation starch by adding acetic acid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711367979.6A CN107828827B (en) | 2017-12-18 | 2017-12-18 | Method for increasing conversion rate of alcohol fermentation starch by adding acetic acid |
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| CN107828827A true CN107828827A (en) | 2018-03-23 |
| CN107828827B CN107828827B (en) | 2021-02-26 |
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| CN201711367979.6A Active CN107828827B (en) | 2017-12-18 | 2017-12-18 | Method for increasing conversion rate of alcohol fermentation starch by adding acetic acid |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182394A (en) * | 2018-09-10 | 2019-01-11 | 江南大学 | A method of ethyl alcohol is produced by raw material of cereal |
| CN109182393A (en) * | 2018-09-10 | 2019-01-11 | 江南大学 | A kind of method of reuse anaerobic effluent and smart tower raffinate production ethyl alcohol |
| CN109536539A (en) * | 2018-11-20 | 2019-03-29 | 江苏金茂源生物化工有限责任公司 | Ethyl alcohol preparation method |
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|---|---|---|---|---|
| CN101633896A (en) * | 2009-08-27 | 2010-01-27 | 中国科学院微生物研究所 | Saccharmyces cerevisiae strain for resisting high-concentration acetic acid and application thereof |
| CN101880692A (en) * | 2010-07-06 | 2010-11-10 | 江南大学 | Alcohol fermentation method capable of improving raw material utilization rate |
| CN105368878A (en) * | 2014-08-12 | 2016-03-02 | 江苏花厅生物科技有限公司 | Method for producing alcohol by using manihot esculenta crantz as raw material |
| CN107299118A (en) * | 2016-04-15 | 2017-10-27 | 苏州昆蓝生物科技有限公司 | A kind of method of cassava anacidity fermenting and producing alcohol |
-
2017
- 2017-12-18 CN CN201711367979.6A patent/CN107828827B/en active Active
Patent Citations (4)
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| CN101633896A (en) * | 2009-08-27 | 2010-01-27 | 中国科学院微生物研究所 | Saccharmyces cerevisiae strain for resisting high-concentration acetic acid and application thereof |
| CN101880692A (en) * | 2010-07-06 | 2010-11-10 | 江南大学 | Alcohol fermentation method capable of improving raw material utilization rate |
| CN105368878A (en) * | 2014-08-12 | 2016-03-02 | 江苏花厅生物科技有限公司 | Method for producing alcohol by using manihot esculenta crantz as raw material |
| CN107299118A (en) * | 2016-04-15 | 2017-10-27 | 苏州昆蓝生物科技有限公司 | A kind of method of cassava anacidity fermenting and producing alcohol |
Non-Patent Citations (3)
| Title |
|---|
| T.D.T. DANG等: "A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii", 《FOOD MICROBIOLOGY》 * |
| XINCHAO YANG等: "Effect of acetic acid in recycling water on ethanol production for cassava in an integrated ethanol–methane fermentation process", 《WATER SCIENCE & TECHNOLOGY》 * |
| 李雪雁等: "酒精发酵副产物对酵母菌生长的影响", 《酿酒》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182394A (en) * | 2018-09-10 | 2019-01-11 | 江南大学 | A method of ethyl alcohol is produced by raw material of cereal |
| CN109182393A (en) * | 2018-09-10 | 2019-01-11 | 江南大学 | A kind of method of reuse anaerobic effluent and smart tower raffinate production ethyl alcohol |
| CN109182393B (en) * | 2018-09-10 | 2021-03-02 | 江南大学 | Method for producing ethanol by recycling anaerobic digestion effluent and fine tower residual liquid |
| CN109536539A (en) * | 2018-11-20 | 2019-03-29 | 江苏金茂源生物化工有限责任公司 | Ethyl alcohol preparation method |
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| CN107828827B (en) | 2021-02-26 |
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