WO2009094927A1 - Procédé de production d'alcool en utilisant du canna comestible - Google Patents

Procédé de production d'alcool en utilisant du canna comestible Download PDF

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WO2009094927A1
WO2009094927A1 PCT/CN2009/070184 CN2009070184W WO2009094927A1 WO 2009094927 A1 WO2009094927 A1 WO 2009094927A1 CN 2009070184 W CN2009070184 W CN 2009070184W WO 2009094927 A1 WO2009094927 A1 WO 2009094927A1
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alcohol
ratio
hours
fermentation
mash
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PCT/CN2009/070184
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French (fr)
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Faming Huang
Huiyue Su
Jianfei Xu
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Faming Huang
Huiyue Su
Jianfei Xu
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Publication of WO2009094927A1 publication Critical patent/WO2009094927A1/zh

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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
    • 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

Definitions

  • the invention relates to an alcohol production method, in particular to a method for producing alcohol by the banana crucible. Background technique
  • Ed ib l e canna a cultivated species of Canna in the Cannaceae family, a perennial herb.
  • Scientific name Canna edu l i s Ker. alias banana, ginger, can be fried, pickled, can also process starch and fans.
  • Each 100 g of tubers contains 12-14 g of starch.
  • Stems and leaves can be used as raw materials for feed and papermaking, and bananas are also ornamental plants. There are sporadic plants in Fujian, Jiangxi, Zhejiang and other provinces. The stems are erect, stout, lavender, oval, 40-50cm long and 20-30cm wide. Green, purple on the back.
  • the object of the present invention is to provide a method for producing alcohol by using the banana crucible, fully utilizing the value of the banana crucible and reducing the consumption of the grain, and the method overcomes the shortcoming that the production of the alcohol technology is not difficult to industrialize, and greatly reduces the production of alcohol. Cost, and raw materials are abundant.
  • the method for producing alcohol by the banana is: firstly, the washed fresh banana is crushed by a crusher, and the crushed raw material is thoroughly mixed with water at a ratio of 100: 20 -25, and according to 100: 0.5.
  • the ratio of _1 is mixed with white sugar, and the amylase is added at 100: 3-5, and then mixed and stirred at 15 ° C to 30 ° C for 2-5 hours for saccharification, and then the amylase fermentation is carried out at a ratio of 100: 3 -5.
  • the mixture is stirred and then charged into the fermentation equipment for continuous fermentation at 20 ° C to 30 ° C for 65-85 hours, and then sterile air is introduced into the fermentation mash to ferment.
  • the mature mash is added to the alcohol distillation unit and continuously distilled at 90 ° C to 110 ° C to obtain the finished alcohol.
  • a cooked tablet can be used, and the method for producing the alcohol: the washed fresh banana is crushed by a crusher, and then cooked, cooked, and then cooled to between 15 ° C and 35 ° C, and then separately Mix well with water at a ratio of 100: 20 -25, and mix well with sugar at a ratio of 100: 0.5 -1, add amylase at a ratio of 100: 2-3, and mix at 15 ° C to 30 ° 2 5 hours, then into the fermentation equipment for continuous fermentation at 20 ° C to 30 ° C for 24-50 hours, then into the fermentation sputum into the sterile air, the fermented mature mash into the alcohol distillation equipment, at 90 ° Continuous distillation at C to 110 ° C, the finished alcohol can be obtained.
  • a dry film can be used, and the method for producing the alcohol: the washed fresh banana is crushed and dried, mixed with water at a ratio of 100: 40-50, and then the ratio of 100: 1-2 is sufficient with white sugar.
  • Sterile air is introduced into the fermentation mash, and the fermented mash is added to the alcohol distillation apparatus and continuously distilled at 90 ° C to 110 ° C to obtain the finished alcohol.
  • the method can fully utilize the value of the banana crucian and reduce the consumption of food. Because the growth of the banana is strong, the adaptability is strong, the drought tolerance is not afraid, the planting cost is low, the yield is high, and the grain can be used as a raw material for processing alcohol, alcohol. Low production costs and abundant raw materials. detailed description
  • the washed fresh bananas are first crushed with a crusher, and the crushed raw materials are thoroughly mixed with water at a ratio of 100: 20 -25, and thoroughly mixed with white sugar at a ratio of 100: 0.5 -1, according to 100: 3-5
  • the ratio was added to the amylase, and then mixed and stirred at 15 ° C for 5 hours, saccharified, and then subjected to continuous fermentation in a fermentation apparatus at 20 ° C for 85 hours, and then sterile air was introduced into the fermentation mash.
  • the fermented mature mash is added to an alcohol distillation apparatus and continuously distilled at 100 ° C to obtain a finished alcohol.
  • the broken raw materials are 100: 20 -25
  • the ratio is well mixed with fresh water, and mixed with white sugar in a ratio of 100:0.5 -1, amylase is added in a ratio of 100: 3-5, and then mixed and stirred at 30 ° C for 2 hours, saccharified, and then fermented.
  • the equipment was continuously fermented at 30 ° C for 65 hours, and then sterile air was introduced into the fermentation mash.
  • the fermented mash was added to an alcohol distillation apparatus and continuously distilled at 90 ° C to obtain a finished alcohol.
  • cooked chips Take the washed fresh bananas and crush them with a crusher, then cook them, cook them, then cool them to 35 °C, then press 100: 20 -25 and water separately. Mixing, and mixing with white sugar in a ratio of 100:0.5 -1, adding amylase at 100: 2-3, mixing and stirring at 30 ° C for 2 hours, and then charging the fermentation equipment for continuous fermentation at 30 ° C for 24 hours. Sterile air is then introduced into the fermentation mash. The fermented cooked mash is added to an alcohol distillation apparatus and continuously distilled at 90 ° C to obtain a finished alcohol.
  • the cooked tablets can be used: the washed fresh bananas are crushed by a crusher, then cooked, cooked, and then cooled to between 15 ° C and 35 ° C, and then pressed 100: 20 - Mix the proportion of 25 with water, mix well with white sugar in a ratio of 100:0.5 -1, add amylase at 100: 2-3, mix and stir at 15 °C to 30 °C for 2-5 hours, then load
  • the fermentation equipment is continuously fermented at 20 ° C to 30 ° C for 24-50 hours, and then sterile air is introduced into the fermentation mash.
  • the fermented mature mash is added to an alcohol distillation apparatus and continuously distilled at 90 ° C to 110 ° C to obtain a finished alcohol.
  • Further dry tablets can be used: then the washed fresh bananas are crushed and dried, mixed thoroughly with water at a ratio of 100: 40-50, and then thoroughly mixed with white sugar at a ratio of 100: 1-2, according to 100: 6-10, adding amylase, mixing and stirring at 30 ° C for 5 hours, and then loading into the fermentation equipment for continuous fermentation at 20 ° C for 85 hours, and then introducing sterile air into the fermentation mash, fermenting the mature mash The alcohol is distilled and continuously distilled at 100 ° C to obtain the finished alcohol.
  • Further dry tablets can be used: then the washed fresh bananas are broken and dried, according to 100: Mix 40-50 with water, mix well with sugar at a ratio of 100: 1-2, add amylase at 1 00: 6-10, mix and stir at 15 °C for 5-8 hours, then load into fermentation
  • the equipment was continuously fermented at 30 °C for 60 hours, and then sterile air was introduced into the fermentation mash.
  • the fermented mash was added to the alcohol distillation equipment and continuously distilled at 110 °C to obtain the finished alcohol.

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Description

蕉芋生产酒精的方法 发明领域
本发明涉及酒精生产方法，具体涉及一种蕉芋生产酒精的方法。 背景技术
蕉芋（ed ib l e canna) , 美人蕉科（Cannaceae)美人蕉属中的栽培 种， 多年生草本植物。 学名 Canna edu l i s Ker.，别名蕉藕、 姜芋，论 可炒食、腌渍，还可加工制淀粉和粉丝。每 100g块茎中含淀粉 12-14g。 茎叶可作饲料和造纸原料，蕉芋也是观赏植物，我国福建、 江西、 浙江 等省有零星种植，茎直立、 粗壮， 淡紫红色，叶橢圓形， 长 40-50cm, 宽 20-30cm, 绿色， 背部紫色。 总状花序， 花红色，块茎有节， 皮黄 色， 肉白色， 每株可着生块茎 30个左右，根茎可食用，人们只以原始 的方法煮着吃，营养价值不能充分发扬，而现在得一斤酒约需五斤左 右的粮食经来加工， 浪费了大量粮食， 加剧了粮食危机， 同时现有的 酒精生产工艺， 生产成本高， 以蕉芋为原料的酒精生产工艺还难以实 现工业化大生产。 发明内容
本发明目的是提供一种蕉芋生产酒精的方法，充分利用蕉芋的价 值，减少粮食的消耗，该方法克服现没有蕉芋为原料生产酒精技术难 以工业化的缺点， 并极大降低酒精的生产成本， 且原料丰富。
为实现上述发明目的， 蕉芋生产酒精的方法： 先取洗净后的鲜蕉 芋用破碎机破碎， 破碎后的原料按 100: 20 -25的比例与清水充分混 合，和按 100: 0. 5 _1的比例与白糖充分混合， 按 100: 3-5加入淀粉 酶，而后在 15 °C到 30 °C混合搅拌 2-5小时，进行糖化，再按 100: 3 -5 的比例加入淀粉酶发酵剂混合搅拌， 而后装入发酵设备在 20 °C到 30 °C进行连续发酵 65-85小时， 再往发酵醪液中通入无菌空气，将发酵 成熟的醪液加入酒精蒸馏设备， 在 90°C到 110°C下连续蒸馏， 可得成 品酒精。
进一步的可采用熟片， 其生产酒精的方法： 取洗净后的鲜蕉芋用 破碎机破碎， 而后蒸煮熟， 煮熟后， 再冷却至 15°C到 35°C之间， 而 后分别按 100: 20 -25的比例与清水充分混合，和按 100: 0.5 -1的 比例与白糖充分混合， 按 100: 2-3的比例加入淀粉酶， 在 15°C到 30 ° 混合搅拌 2-5 小时， 而后装入发酵设备在 20°C到 30°C进行连续 发酵 24-50小时， 再往发酵醪液中通入无菌空气，将发酵成熟的醪液 加入酒精蒸馏设备， 在 90°C到 110°C下连续蒸馏， 可得成品酒精。
进一步的可采用干片， 其生产酒精的方法： 取洗净后的鲜蕉芋 破碎晒干， 按 100: 40-50的比例与清水充分混合，再按 100: 1-2的 比例与白糖充分混合， 按 100: 6-10的比例加入淀粉酶，在 15 °C到 30 ° 混合搅拌 5-8 小时， 而后装入发酵设备在 20°C到 30°C进行连续 发酵 60-85小时， 再往发酵醪液中通入无菌空气， 将发酵成熟的醪液 加入酒精蒸馏设备， 在 90°C到 110°C连续蒸馏， 可得成品酒精。
该方法可充分利用蕉芋的价值，减少粮食的消耗，由于蕉芋生长 势旺盛， 适应性强， 较耐旱， 不怕涝，种植成本低， 产量高， 可取代 粮食作为加工酒精的原料， 酒精的生产成本低， 且原料丰富。 具体实施方式
实施方式 1
先取洗净后的鲜蕉芋用破碎机破碎， 破碎后的原料按 100: 20 -25 的比例与清水充分混合，和按 100: 0.5 -1的比例与白糖充分混合， 按 100: 3-5的比例加入淀粉酶，而后在 15°C混合搅拌 5小时， 进行 糖化， 而后装入发酵设备在 20°C进行连续发酵 85小时， 再往发酵醪 液中通入无菌空气。 将发酵成熟的醪液加入酒精蒸馏设备， 在 100°C 下连续蒸馏， 可得成品酒精。
实施方式 2
先取洗净后的鲜蕉芋用破碎机破碎， 破碎后的原料按 100: 20 -25 的比例与清水充分混合，和按 100: 0.5 -1的比例与白糖充分混合， 按 100: 3-5的比例加入淀粉酶，而后在 30°C混合搅拌 2小时， 进行 糖化， 而后装入发酵设备在 30°C进行连续发酵 65小时， 再往发酵醪 液中通入无菌空气，将发酵成熟的醪液加入酒精蒸馏设备， 在 90°C连 续蒸馏， 可得成品酒精。
实施方式 3
进一步的可采用熟片： 则取洗净后的鲜蕉芋用破碎机破碎， 而后 蒸煮熟， 煮熟后， 再冷却至 35 °C, 而后分别按 100: 20 -25 的比例 与清水充分混合，和按 100: 0.5 -1的比例与白糖充分混合， 按 100: 2-3加入淀粉酶， 在 30°C混合搅拌 2小时， 而后装入发酵设备在 30 °C进行连续发酵 24小时， 再往发酵醪液中通入无菌空气。 将发酵成 熟的醪液加入酒精蒸馏设备， 在 90°C连续蒸馏， 可得成品酒精。
实施方式 4
进一步的可采用熟片： 则取洗净后的鲜蕉芋用破碎机破碎， 而后 蒸煮熟，煮熟后，再冷却至 15°C到 35°C之间，而后分别按 100: 20 -25 的比例与清水充分混合，和按 100: 0.5 -1的比例与白糖充分混合， 按 100: 2-3加入淀粉酶， 在 15°C到 30°C混合搅拌 2-5 小时， 而后 装入发酵设备在 20°C到 30°C进行连续发酵 24-50小时， 再往发酵醪 液中通入无菌空气。 将发酵成熟的醪液加入酒精蒸馏设备， 在 90°C 到 110°C连续蒸馏， 可得成品酒精。
实施方式 5
进一步的可采用干片： 则取洗净后的鲜蕉芋破碎晒干， 按 100: 40-50的比例与清水充分混合，再按 100: 1-2的比例与白糖充分混合， 按 100: 6-10加入淀粉酶，在 30°C混合搅拌 5小时， 而后装入发酵设 备在在 20°C进行连续发酵 85小时， 再往发酵醪液中通入无菌空气， 将发酵成熟的醪液加入酒精蒸馏设备， 在 100°C连续蒸馏， 可得成品 酒精。
实施方式 6
进一步的可采用干片： 则取洗净后的鲜蕉芋破碎晒干， 按 100: 40-50的比例与清水充分混合，再按 100: 1-2的比例与白糖充分混合， 按 1 00: 6-10加入淀粉酶，在 15 °C混合搅拌 5-8小时， 而后装入发酵 设备在 30 °C进行连续发酵 60小时， 再往发酵醪液中通入无菌空气， 将发酵成熟的醪液加入酒精蒸馏设备， 在 110 °C连续蒸馏， 可得成品 酒精。

Claims

权 利 要 求
1、 蕉芋生产酒精的方法，其特征是： 先取洗净后的鲜蕉芋用破碎 机破碎， 破碎后的原料按 100: 20 -25的比例与清水充分混合，和按 100: 0.5 _1的比例与白糖充分混合， 按 100: 3-5加入淀粉酶，而后 在 15°C到 30°C混合搅拌 2-5 小时， 进行糖化， 而后装入发酵设备 在常温下进行连续发酵 65-85小时， 再往发酵醪液中通入无菌空气， 将发酵成熟的醪液加入酒精蒸馏设备， 在 90°C到 110°C下连续蒸馏， 可得成品酒精。
2、 根据权利要求 1所述的蕉芋生产酒精的方法，其特征是： 采用 熟片： 则取洗净后的鲜蕉芋用破碎机破碎， 而后蒸煮熟， 煮熟后， 再 冷却至 15°C到 35°C之间， 而后分别按 100: 20 -25的比例与清水充 分混合，和按 100: 0.5 -1的比例与白糖充分混合， 按 100: 2-3加入 淀粉酶， 在 15°C到 30°C混合搅拌 2-5小时， 而后装入发酵设备在 20 ° 到 30°C进行连续发酵 24-50小时， 再往发酵醪液中通入无菌空气， 将发酵成熟的醪液加入酒精蒸馏设备， 在 90°C到 110°C连续蒸馏， 可 得成品酒精。
3、根据权利要求 1所述的蕉芋生产酒精的方法，其特征是： 采用 干片：则取洗净后的鲜蕉芋破碎晒干， 按 100: 40-50的比例与清水充 分混合，再按 100: 1-2的比例与白糖充分混合， 按 100: 6-10加入淀 粉酶，在 15°C到 30°C混合搅拌 5-8 小时，而后装入发酵设备在在 20 ° 到 30°C进行连续发酵 60-85小时， 再往发酵醪液中通入无菌空气， 将发酵成熟的醪液加入酒精蒸馏设备， 在 90°C到 110°C下连续蒸馏， 可得成品酒精。
PCT/CN2009/070184 2008-01-22 2009-01-16 Procédé de production d'alcool en utilisant du canna comestible WO2009094927A1 (fr)

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CN101289676B (zh) * 2008-01-22 2012-10-03 泉州市博大纳米科技有限公司 蕉芋生产酒精的方法
CN104911219A (zh) * 2015-05-14 2015-09-16 陈中志 一种利用芭蕉芋及植物秸秆生产酒精的方法

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