CN103923950A - Method for improving cassava fermentation alcohol productivity with enzymatic hydrolysis method - Google Patents
Method for improving cassava fermentation alcohol productivity with enzymatic hydrolysis method Download PDFInfo
- Publication number
- CN103923950A CN103923950A CN201410152401.9A CN201410152401A CN103923950A CN 103923950 A CN103923950 A CN 103923950A CN 201410152401 A CN201410152401 A CN 201410152401A CN 103923950 A CN103923950 A CN 103923950A
- Authority
- CN
- China
- Prior art keywords
- cassava
- yeast
- distiller
- slurry
- addition
- 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.)
- Granted
Links
Classifications
-
- 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
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a method for improving the cassava fermentation alcohol productivity with an enzymatic hydrolysis method. The method for improving the cassava fermentation alcohol productivity with the enzymatic hydrolysis method comprises the following steps: mixing slurry: smashing clean fresh cassava, stirring, adding water, adding water, then adding pectase, acid protease and liquifying enzyme water bath, firstly controlling the temperature at 40DEG C, and keeping for 90-120min, thereby obtaining cassava slurry; (2) liquefying: heating the cassava slurry to 85-95DEG C, and keeping for 90-120min; (3) saccharifying: cooling the liquefied cassava slurry to 60DEG C, adding glucoamylase and cellulose, and keeping for 1h to obtain sweet mash; (4) fermenting: cooling the sweet mash to 32-35DEG C, adding urea, ammonium sulfate and yeast wine, shaking up, putting into an incubator at the temperature of 32DEG C, and fermenting for 60-80h to obtain alcohol fermentation mash. According to the method, the problems that cellulose in the cassava and starch wound and covered by the cellulose, lignin, a small quantity of protein and outer-layer pectin can not be utilized by the yeast when the cassava is used for fermenting alcohol, and the enzyme preparation is not added normatively are solved, and the use ratio and the liquor yield of the cassava are greatly improved.
Description
Technical field
The invention belongs to brewing technical field, relate to a kind of method that starch in cassava goes out rate and reducing sugar content that improves, especially a kind of method of utilizing enzymolysis process to improve cassava fermentation alcohol productive rate.
Technical background
Cassava is agricultural nonfood product, and to soil property require low, drought-enduring, barren-resistant, the national food development strategy that meets " grain out of question; (food) out of question oil, sugar out of question make full use of marginality soil (referring to substantially be not suitable for planting the soil of grain, cotton, wet goods crop) ", for Fuel Alcohol Development, also meet very much current national biomass energy development strategy simultaneously, be conducive to ensure national food safety and energy security.Cassava is known as " king of starch ", cassava dry starch content is up to more than 70%, yet aborning, most of exposed starch is easy to be used by people, and Mierocrystalline cellulose and be wound around by Mierocrystalline cellulose, xylogen and a small amount of protein and outer field pectin a part of starch granules being wrapped in and be difficult to be utilized.In traditional technology, material adds α-amylase in the boiling stage, at fermentation stage, add aspartic protease, zymin evening action time, action time be short, the pectin in material can not be cut off by the starch release of the inside out, can not utilize the Mierocrystalline cellulose in cassava.For some material, such as Ipomoea batatas, cassava etc., joins in wine with dregs process doing zymamsis, material water-absorbent is large, add the starch that is heated and expand, material viscosity increases, poor fluidity, material concentration is difficult to increase again, and material contains certain pectin, a part of starch that pectin is wound around can not be released, and not only energy consumption is high, and equipment easily damages, in raw material, starch utilization ratio is low.
< < brewing science and technology > > the 1st phase in 2009, in 30 ~ 32 pages of disclosed papers " experimental study that application cellulase improves Cassava alcohol fermentation the yield of liquor ", utilize cellulase biodegradable fiber element class material, be converted into fermentable sugar, and then yeast utilizability carbon source is increased, thereby improve the feature of liquor ratio of raw material, before starting, the saccharification of zymamsis test adds cellulase, effect 30min, adjusting pH value is 4.0 ~ 5.0, temperature remains on 55 ℃ ~ 60 ℃, empirical tests, under its preferred embodiment, alcoholic strength can be increased to 14.75% by original 14.30%, relatively improved 3.15%, simultaneously liquor ratio of raw material is also increased to 36.08% by original 34.98%, relatively improved 3.14%.Although the disclosed technical scheme of this paper is by adding cellulase, alcoholic strength and the liquor ratio of raw material of cassava have been improved to a certain extent, but its only utilize starch that cellulase can not be wrapped in being wound around by Mierocrystalline cellulose, xylogen and a small amount of protein and outer field pectin in cassava all enzymolysis discharge, it is the utilization ratio of cassava or limited, still there is certain space in the lifting of its alcoholic strength and liquor ratio of raw material, can not reach best effect.
Summary of the invention
The invention provides a kind of method of utilizing enzymolysis process to improve cassava fermentation alcohol productive rate, it has solved existing Mierocrystalline cellulose in cassava and be wound around by Mierocrystalline cellulose, xylogen and a small amount of protein and outer field pectin that the starch being wrapped in can not be utilized by yeast and zymin is added nonstandard problem while utilizing cassava fermentation alcohol.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
Utilize enzymolysis process to improve a method for cassava fermentation alcohol productive rate, comprise the following steps:
(1) mix slurry: get clean fresh cassava and pulverize, stir and add water, then add polygalacturonase, aspartic protease and α-amylase water-bath, first temperature is controlled to 40 ℃, keep 90 ~ 120min, make cassava slurry;
(2) liquefaction: described cassava slurry is warming up to 85 ~ 95 ℃, keeps 90 ~ 120 min;
(3) saccharification: the cassava slurry after step (2) liquefaction is cooled to 60 ℃, adds saccharifying enzyme and cellulase to keep 1h, make converted mash;
(4) fermentation: described converted mash is cooled to 32 ~ 35 ℃, adds urea, ammonium sulfate and distiller's yeast, shake up, put into 32 ℃ of incubators, fermentation 60 ~ 80h, completes zymamsis
wine with dregs.
Further, preferred version of the present invention is: the addition of α-amylase is 15 ~ 20U/g cassava, and the addition of polygalacturonase is 6 ~ 10U/g cassava, and the addition of saccharifying enzyme is 160 ~ 200U/g cassava, the addition of aspartic protease is 6 ~ 10U/g cassava, and the addition of cellulase is 15 ~ 25U/g cassava.
Further, in the inventive method, the addition of described urea is 0.1g/100g cassava, and the addition of described ammonium sulfate is 0.1g/100g cassava.
Further, in the inventive method, the addition of described distiller's yeast is: 100ml distiller's yeast/400ml mash, in described distiller's yeast, saccharomycetic content is 1 ~ 200,000,000/ml.
Further, the technical process that prepared by described distiller's yeast comprises: test tube → triangular flask → 50L distiller's yeast tank → 300L distiller's yeast tank → fermentor tank.
The usefulness of the inventive method is: first, when cassava fermentation alcohol, the present invention utilizes the associating enzymolysis of polygalacturonase and aspartic protease, make to comprise in cassava by Mierocrystalline cellulose, xylogen and a small amount of protein, and outer field pectin is wound around the structure that being difficult to of being wrapped in be utilized a part of starch granules and interrupts, starch release inside allowing out, used for producing, and greatly improved to a certain extent the utilization ratio of cassava.Secondly, when preparing mash, add cellulase, by the hydrolytic action of cellulase, the Mierocrystalline cellulose in cassava is become to reducing sugar by yeast utilization, found through experiments after enzymolysis the content of reducing sugar in mash and can improve 7% left and right nearly, it is nearly 7% that wine degree can improve, and meanwhile, the viscosity of material decreases, improved material mobility, be difficult for damage equipment, reduced production grain consumption and energy consumption, saved cost.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the technical scheme in the embodiment of the present invention is clearly and completely described:
Fig. 1 is implementing process schema of the present invention;
Fig. 2 is that comparative example 1 is the process flow sheet of original scheme.
Embodiment
As shown in Figure 1: a kind of method of utilizing enzymolysis process to improve tapioca (flour) fermentation alcohol productive rate, comprises the following steps:
(1) mix slurry: get clean fresh cassava and pulverize and add water and stir, then in gained mixed solution, add polygalacturonase 6 ~ 10U/g cassava, aspartic protease 6 ~ 10U/g cassava and α-amylase 15 ~ 20U/g cassava to carry out water-bath, first temperature is controlled to 40 ℃, keep 90 ~ 120min, make cassava slurry.This step is utilized the associating enzymolysis of polygalacturonase and aspartic protease, make to comprise in cassava by Mierocrystalline cellulose, xylogen and a small amount of protein, and outer field pectin is wound around the structure that being difficult to of being wrapped in be utilized a part of starch granules and interrupts, starch release inside allowing out, used for producing.
(2) liquefaction: described cassava slurry is warming up to 85 ~ 95 ℃, keeps 90 ~ 120 min.
(3) saccharification: the cassava slurry after step (2) liquefaction is cooled to 60 ℃, adds saccharifying enzyme 160 ~ 200U/g cassava and cellulase 15 ~ 25U/g cassava, keep 1h, make converted mash.The cellulase adding in this step, by its hydrolytic action, becomes the Mierocrystalline cellulose in cassava into reducing sugar by yeast utilization, and the content of reducing sugar in mash, wine degree are all promoted to some extent.
(4) fermentation: described converted mash is cooled to 32 ~ 35 ℃, add urea 0.1g/100g cassava, ammonium sulfate 0.1g/100g cassava, in the ratio of 100ml distiller's yeast/400ml mash, add distiller's yeast again, wherein in distiller's yeast, saccharomycetic content is 1 ~ 200,000,000/ml, shake up, put into 32 ℃ of incubators, fermentation 60 ~ 80h, completes alcohol fermented beer.
In addition, well-known, because
zymamsisneed under oxygen-free environment, carry out, the breeding of yeast cell needs oxygen, so before carrying out zymamsis, first allow yeast cell breed certain quantity and carry out again anaerobic processing afterwards, otherwise can cause because yeast cell is not enough
zymamsiscannot reach desirable effect.Technical process prepared by distiller's yeast in the present invention (being yeast) comprises: first in laboratory, cultivate, first prepare substratum, in the wort of 13 ~ 14 ° of Bx, add 2% agar, heat fused, pack in aseptic empty test tube, through 98 kPa sterilizing 30 min, take out and put into inclined-plane, after culture medium solidifying, put into 30 ℃ of thermostat containers, blank cultivation 3 days, makes surface-moisture dry, checks without miscellaneous bacteria; Then select to be placed in test tube through the excellent species of Pure strain separation, shake up, in (28 ± 1) ℃, cultivate 24 h; Then with phosphorus acid for adjusting pH value, reach 4 left and right, pack in aseptic triangular flask, through 98 kPa sterilizing 30 min, then temperature is controlled to (28 ± 1) ℃ cultivation 3 ~ 4d, while gathering a large amount of white CO2 foam on liquid level, cultivate ripe; Yeast, after experimental stage enlarged culturing, proceeds to distiller's yeast workshop enlarged culturing, first proceeds to 50L distiller's yeast tank and cultivates, and at 28～30 ℃, cultivates about 20h; Proceeding to 300L distiller's yeast tank cultivates 18 h and can cultivate maturation again; Finally ripe distiller's yeast is sent into fermentor tank.
Embodiment 1
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, then add polygalacturonase 8U/g cassava, aspartic protease 7U/g cassava and α-amylase 16U/g cassava, water-bath, keeps 40 ℃, 2h, then be warming up to 90 ℃ and keep 120min, be cooled to again 60 ℃, add saccharifying enzyme 170U/g cassava and cellulase 20U/g cassava to keep 1h, be cooled to 32 ℃, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Embodiment 2
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, then add polygalacturonase 6U/g cassava, aspartic protease 6U/g cassava and α-amylase 15U/g cassava, water-bath, keeps 40 ℃, 2h, then be warming up to 90 ℃ and keep 120min, be cooled to again 60 ℃, add saccharifying enzyme 160U/g cassava and cellulase 15U/g cassava to keep 1h, be cooled to 32 ℃, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Embodiment 3
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, then add polygalacturonase 10U/g cassava, aspartic protease 10U/g cassava and α-amylase 20U/g cassava, water-bath, keeps 40 ℃, 2h, then be warming up to 90 ℃ and keep 120min, be cooled to again 60 ℃, add saccharifying enzyme 200U/g cassava and cellulase 25U/g cassava to keep 1h, be cooled to 32 ℃, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 1
As shown in Figure 2, which is original zymamsis production stage, specifically:
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stir and add water 400ml, water-bath, keeps 40 ℃, 2h, then adds α-amylase 16U/g cassava, keeps 90 ℃, 120min, then is cooled to 60 ℃, adds saccharifying enzyme 170U/g cassava to keep 1h, surveys sugar, and concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, aspartic protease 7U/g cassava, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 2
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, then add polygalacturonase 4U/g cassava, aspartic protease 5U/g cassava and α-amylase 14U/g cassava, water-bath, keeps 40 ℃, 2h, then be warming up to 90 ℃ and keep 120min, be cooled to again 60 ℃, add saccharifying enzyme 150U/g cassava and cellulase 10U/g cassava to keep 1h, be cooled to 32 ℃, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.13g, ammonium sulfate 0.13g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 3
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, then add polygalacturonase 12U/g cassava, aspartic protease 11U/g cassava and α-amylase 22U/g cassava, water-bath, keeps 40 ℃, 2h, then be warming up to 90 ℃ and keep 120min, be cooled to again 60 ℃, add saccharifying enzyme 220U/g cassava and cellulase 26U/g cassava to keep 1h, be cooled to 32 ℃, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.25g, ammonium sulfate 0.25g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 4
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, water-bath, keep 40 ℃, 2h, then add polygalacturonase 8U/g cassava, α-amylase 16U/g cassava, keep 90 ℃, 120min, be cooled to again 60 ℃, add saccharifying enzyme 170U/g cassava, cellulase 20U/g cassava to keep 1h, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, aspartic protease 7U/g cassava, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 5
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, water-bath, keep 40 ℃, 2h, then add polygalacturonase 8U/g cassava, aspartic protease 7U/g cassava, α-amylase 16U/g cassava, cellulase 20U/g cassava, keep 90 ℃, 120min, be cooled to again 60 ℃, add saccharifying enzyme 170U/g cassava to keep 1h, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 6
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, water-bath, keep 40 ℃, 2h, then add aspartic protease 7U/g cassava, α-amylase 16U/g cassava, keep 90 ℃, 120min, be cooled to again 60 ℃, add saccharifying enzyme 170U/g cassava, polygalacturonase 8U/g cassava, cellulase 20U/g to keep 1h, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 7
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, then add polygalacturonase 8U/g cassava, aspartic protease 7U/g cassava and α-amylase 16U/g cassava, water-bath, keeps 40 ℃, 2h, then be warming up to 90 ℃ and keep 120min, be cooled to again 60 ℃, add saccharifying enzyme 170U/g cassava to keep 1h, be cooled to 32 ℃, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Comparative example 8
(1) mash preparation:
Get the clean fresh cassava powder of 180g, stirring adds water 400ml, then add α-amylase 16U/g cassava, water-bath, keeps 40 ℃, 2h, then be warming up to 90 ℃ and keep 120min, be cooled to again 60 ℃, add saccharifying enzyme 170U/g cassava and cellulase 20U/g cassava to keep 1h, be cooled to 32 ℃, survey sugar, concrete outcome is in Table 1.
(2) zymamsis:
The mash preparing is cooled to 32 ℃, adds urea 0.18g, ammonium sulfate 0.18g, distiller's yeast 100ml, shake up, put into 32 ℃ of incubators, ferment 64 hours, do total analysis, concrete outcome is in Table 2.
Table 1 is surveyed sugared result
Data by table 1 can be found out, method of the present invention is compared other comparative examples can discharge more starch, obtain more reducing sugar, for instance: as embodiment 1(preferred embodiment) with comparative example 1(original scheme) compare, cassava wine with dregs slurry is after polygalacturonase and aspartic protease associating enzymolysis, allow cassava discharge more starch, then pass through the hydrolysis of α-amylase liquefaction and cellulase, saccharifying enzyme, the 25.28g100ml that the reducing sugar finally obtaining can be in original scheme
-1, bring up to 26.99g100ml
-1, nearly relatively increased by 7.00%.
Table 2 total analysis result
As seen from Table 2, method of the present invention is compared other comparative examples and is had better alcoholic strength and the yield of liquor, for instance: as embodiment 1(preferred embodiment) with comparative example 1(original scheme) compare, in the situation that reducing sugar is basically identical, add the mash residual sugar of cellulase can be lower a little, add the content of alcohol in the karusen of polygalacturonase can be higher, the 14.19%vol of alcoholic strength in original scheme, be increased to 14.72%vol, its increase rate nearly 7%.In addition, under the effect of cellulase etc., in the present invention, raw-material the yield of liquor also promotes to some extent, is not difficult to find out that the liquor ratio of raw material 37.09% in preferred embodiment compares than the liquor ratio of raw material in original scheme 34.98% from table, has relatively improved nearly 6%.Also illustrate that cassava is after the associating enzymolysis of polygalacturonase and proteolytic enzyme, the pectin in cassava is cut off, and the inside has discharged a part of starch; Adding some cellulose conversion after cellulase is glucose sugar, has further improved utilization ratio and the liquor ratio of raw material of cassava, has saved production cost.
The data results of consolidated statement 1 and table 2, on the whole from embodiment 1 ~ 3 and comparative example 1 ~ 8 relatively be not difficult to find out, the present invention has better cassava utilization ratio and the yield of liquor; From embodiment 1 and documents 3 relatively can obviously find out, in the situation that external condition is constant, the present invention is with the progressive of original fermentation scheme (refer to table 1, table 2 below illustrates content); From embodiment 1 and comparative example 2,3 relatively can find out, in the situation that other conditions are constant, by adjusting the addition of polygalacturonase, acid pectase and cellulase etc., cassava utilization ratio and liquor ratio of raw material be effective in preferred version as described in the present application not all, and various enzyme addition too much also can cause unnecessary waste; From embodiment 1 and documents 4,5 and 6 relatively can find out, in the situation that other conditions are constant, change the interpolation opportunity of aspartic protease or cellulase or polygalacturonase, cassava utilization ratio and liquor ratio of raw material are all less than the application; Again from embodiment 1 and documents 7,8 relatively can obviously find out, in the situation that other conditions are constant, in whole fermenting process, lack one or more in polygalacturonase, aspartic protease or cellulase, cassava utilization ratio and liquor ratio of raw material are all defeated by the application.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. utilize enzymolysis process to improve a method for cassava fermentation alcohol productive rate, comprise the following steps:
(1) mix slurry: get clean fresh cassava and pulverize, stir and add water, then add polygalacturonase, aspartic protease and α-amylase water-bath, first temperature is controlled to 40 ℃, keep 90 ~ 120min, make cassava slurry;
(2) liquefaction: described cassava slurry is warming up to 85 ~ 95 ℃, keeps 90 ~ 120 min;
(3) saccharification: the cassava slurry after step (2) liquefaction is cooled to 60 ℃, adds saccharifying enzyme and cellulase to keep 1h, make converted mash;
(4) fermentation: described converted mash is cooled to 32 ~ 35 ℃, adds urea, ammonium sulfate and distiller's yeast, shake up, put into 32 ℃ of incubators, fermentation 60 ~ 80h, completes alcohol fermented beer.
2. a kind of method of utilizing enzymolysis process to improve cassava fermentation alcohol productive rate according to claim 1, it is characterized in that: preferred, in the inventive method, the addition of α-amylase is 15 ~ 20U/g cassava, the addition of polygalacturonase is 6 ~ 10U/g cassava, the addition of saccharifying enzyme is 160 ~ 200U/g cassava, and the addition of aspartic protease is 6 ~ 10U/g cassava, and the addition of cellulase is 15 ~ 25U/g cassava.
3. a kind of method of utilizing enzymolysis process to improve cassava fermentation alcohol productive rate according to claim 1, is characterized in that: in the inventive method, the addition of described urea is 0.1g/100g cassava, and the addition of described ammonium sulfate is 0.1g/100g cassava.
4. a kind of method of utilizing enzymolysis process to improve cassava fermentation alcohol productive rate according to claim 1, it is characterized in that: in the inventive method, the addition of described distiller's yeast is: 100ml distiller's yeast/400ml mash, in described distiller's yeast, saccharomycetic content is 1 ~ 200,000,000/ml.
5. a kind of method of utilizing enzymolysis process to improve cassava fermentation alcohol productive rate according to claim 1, is characterized in that: technical process prepared by described distiller's yeast comprises: test tube → triangular flask → 50L distiller's yeast tank → 300L distiller's yeast tank → fermentor tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410152401.9A CN103923950B (en) | 2014-04-16 | 2014-04-16 | A kind of method utilizing enzymolysis process to improve cassava fermentation alcohol productive rate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410152401.9A CN103923950B (en) | 2014-04-16 | 2014-04-16 | A kind of method utilizing enzymolysis process to improve cassava fermentation alcohol productive rate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103923950A true CN103923950A (en) | 2014-07-16 |
| CN103923950B CN103923950B (en) | 2015-11-18 |
Family
ID=51142347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410152401.9A Expired - Fee Related CN103923950B (en) | 2014-04-16 | 2014-04-16 | A kind of method utilizing enzymolysis process to improve cassava fermentation alcohol productive rate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103923950B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950384A (en) * | 2016-07-07 | 2016-09-21 | 云南师范大学 | Method for increasing alcohol yield of cassava raw material by virtue of collaborative double-enzyme method adopting cellulase and complex enzyme thereof |
| WO2017004687A1 (en) * | 2015-07-07 | 2017-01-12 | Stinglwagner Margot | Method for producing spirits from dry manioc flour |
| CN106834358A (en) * | 2017-03-21 | 2017-06-13 | 青岛大学 | A kind of method that Efficient Conversion algal polysaccharides prepare bio-ethanol |
| 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 |
| CN107384974A (en) * | 2017-07-24 | 2017-11-24 | 江苏联海生物科技有限公司 | A kind of method that ethanol is produced with tapioca processing waste |
| CN110541003A (en) * | 2018-05-29 | 2019-12-06 | 中国石油天然气股份有限公司 | Method for producing ethanol by using grains as raw materials |
| CN113403347A (en) * | 2021-08-05 | 2021-09-17 | 苏州迈博汇生物科技有限公司 | Alcohol production process with high alcohol yield |
| CN113444749A (en) * | 2020-03-27 | 2021-09-28 | 中国石油天然气股份有限公司 | Preparation method of bioethanol |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012131700A2 (en) * | 2011-03-25 | 2012-10-04 | Praj Industries Limited | System and method for processing a starch-based material |
| CN103014074A (en) * | 2013-01-05 | 2013-04-03 | 江苏徐淮地区徐州农业科学研究所 | Production method of high-concentration ethanol with sweet potatoes serving as raw materials |
| CN103509828A (en) * | 2013-09-23 | 2014-01-15 | 北京林业大学 | Method for preparing ethanol with manioc wastes as raw materials through synergic saccharification fermentation |
-
2014
- 2014-04-16 CN CN201410152401.9A patent/CN103923950B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012131700A2 (en) * | 2011-03-25 | 2012-10-04 | Praj Industries Limited | System and method for processing a starch-based material |
| WO2012131700A3 (en) * | 2011-03-25 | 2013-03-21 | Praj Industries Limited | System and method for processing a starch-based material |
| CN103014074A (en) * | 2013-01-05 | 2013-04-03 | 江苏徐淮地区徐州农业科学研究所 | Production method of high-concentration ethanol with sweet potatoes serving as raw materials |
| CN103509828A (en) * | 2013-09-23 | 2014-01-15 | 北京林业大学 | Method for preparing ethanol with manioc wastes as raw materials through synergic saccharification fermentation |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017004687A1 (en) * | 2015-07-07 | 2017-01-12 | Stinglwagner Margot | Method for producing spirits from dry manioc flour |
| 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 |
| CN105950384A (en) * | 2016-07-07 | 2016-09-21 | 云南师范大学 | Method for increasing alcohol yield of cassava raw material by virtue of collaborative double-enzyme method adopting cellulase and complex enzyme thereof |
| CN106834358A (en) * | 2017-03-21 | 2017-06-13 | 青岛大学 | A kind of method that Efficient Conversion algal polysaccharides prepare bio-ethanol |
| CN106834358B (en) * | 2017-03-21 | 2020-04-14 | 青岛大学 | Method for preparing bioethanol by efficiently converting algal polysaccharides |
| CN107384974A (en) * | 2017-07-24 | 2017-11-24 | 江苏联海生物科技有限公司 | A kind of method that ethanol is produced with tapioca processing waste |
| CN110541003A (en) * | 2018-05-29 | 2019-12-06 | 中国石油天然气股份有限公司 | Method for producing ethanol by using grains as raw materials |
| CN110541003B (en) * | 2018-05-29 | 2021-11-02 | 中国石油天然气股份有限公司 | Method for producing ethanol by using grains as raw materials |
| CN113444749A (en) * | 2020-03-27 | 2021-09-28 | 中国石油天然气股份有限公司 | Preparation method of bioethanol |
| CN113403347A (en) * | 2021-08-05 | 2021-09-17 | 苏州迈博汇生物科技有限公司 | Alcohol production process with high alcohol yield |
| CN113403347B (en) * | 2021-08-05 | 2023-08-15 | 苏州迈博汇生物科技有限公司 | Alcohol production process with high alcohol yield |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103923950B (en) | 2015-11-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103923950B (en) | A kind of method utilizing enzymolysis process to improve cassava fermentation alcohol productive rate | |
| US11293044B2 (en) | Bioprocess for coproduction of ethanol and mycoproteins | |
| CN102174355B (en) | Concentrated fragrance type distilled spirit pit mud pit-maintaining liquid, production method thereof and concentrated fragrance type distilled spirit pit mud maintenance method | |
| CN104140907B (en) | A kind of tea wine preparation technology | |
| CN103119171B (en) | Manufacture the technique of butanols or acetone | |
| CN101597555A (en) | The manufacture method of rum | |
| CN107058403A (en) | A kind of distiller's grains liquor is used for the method that full amylofermentation prepares ethanol | |
| CN101638673A (en) | Method for manufacturing alcohol by utilizing fermentation of plant straws | |
| CN101665817B (en) | Recycling method of abamectin fermented waste water | |
| CN110257209A (en) | A method of utilizing composite biological enzyme preparation brewing liquid rice wine | |
| CN105524850B (en) | The propagation method of yeast strain and the method for producing ethyl alcohol | |
| CN109097417A (en) | Improve the full bacterium method for saccharifying of lignocellulosic saccharification efficiency | |
| CN104419734B (en) | Method for producing ethanol by fermentation of immobilized yeast | |
| CN103842512A (en) | Method for preventing bacterial infection in a fermentation process | |
| CN102864082B (en) | Method for culturing citric acid fermenting seeds and method for preparing citric acid by fermenting | |
| CN103484504A (en) | Method for preparing ethyl alcohol through fermentation by taking cassava as raw material | |
| CN103382489A (en) | Method for producing alcohol through liquor fermentation | |
| CN102533570A (en) | Aspergillus niger, application of Aspergillus niger and method for preparing citric acid by fermentation | |
| WO2015031762A1 (en) | Enzymatic digestion of microalgal biomass for lipid, sugar, and protein recovery | |
| CN107904130A (en) | More wheel acetic fermentations and the method for improving mature vinegar quality based on more wheel acetic fermentations | |
| CN103343151A (en) | Preparation method of liquid medium for bacterial cellulose film | |
| CN104862167B (en) | It is a kind of to control the method that acid puies forward effect suitable for the Daqu delicate fragrance white wine hot season | |
| CN102807997A (en) | Method for preparing ethanol by fermenting pentose and hexose mixed sugar by using pichia stipitis | |
| CN101463366A (en) | Preparation of alcohol fermentation liquid | |
| CN106244633B (en) | A kind of reversible regulation methods and applications of Yeast Flocculation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151118 Termination date: 20180416 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |