CN1696295A - Method for producing alcohol by using dry plate of banana dasheen as raw material - Google Patents
Method for producing alcohol by using dry plate of banana dasheen as raw material Download PDFInfo
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- CN1696295A CN1696295A CNA2005100030794A CN200510003079A CN1696295A CN 1696295 A CN1696295 A CN 1696295A CN A2005100030794 A CNA2005100030794 A CN A2005100030794A CN 200510003079 A CN200510003079 A CN 200510003079A CN 1696295 A CN1696295 A CN 1696295A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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Abstract
A process for preparing alcohol from dried Japanese banana slices includes pulverizing, stirring, adding amylase, digestion, coolying, adding beta-amylase, saccharifying, inoculating yeast, fermenting and distilling.
Description
Technical field
The present invention relates to the alcoholic acid preparation method, relate in particular to the method for preparing alcohol with the fermented soln distillation, specifically, belonging to the dry plate of banana dasheen is the method for raw material production alcohol.
Background technology
The bajiao banana taro, formal name used at school any of several broadleaf plants lotus root (Canna edulis Ker) belongs to Cannaceae (Cannaeeae) per nnial herb, bajiao banana taro stem tuber contains a large amount of starch, and its dry plate consists of by analysis: starch 60%, moisture 17.1%, ash content 2.8%, robust fibre 2.65%, fat 0.257%, protein 3.63%, tannin 0.19%, extensively there are plantation in Guizhou Province, Yunnan Province and Guangxi autonomous region in the west area.
At present, domestic technology with potato raw material production alcohol mainly adopts the liquid state fermentation technology, it is big that the shortcoming of this technology mainly shows as the production process water consumption, cause the big (generalized case of vinasse amount, 1 ton of alcohol of every production will produce the alcohol tank liquid more than 15 tons), and the vinasse intractability of potato raw material is the principal element of restriction potato starch raw material Alcohol Production development; The clear liquid zymamsis technology that grows up on the basis of liquid zymamsis mainly by introduction of foreign technology equipment, exist the more high shortcoming of alcohol cost that facility investment is huge, working cost big, produce, and the vinasse utilization ratio is low.No. 88103430, Chinese patent " novel method of making alcohol from fresh musa paradisiaca " discloses the new raw material of Alcohol Production, but on the one hand because the bright bajiao banana taro (stem tuber) of no standard is purchased quality standard, bright bajiao banana taro (stem tuber) can't carry out effective preservation and storage; The pre-treatment of bright bajiao banana taro also will be carried out acidity adjustment in producing the alcohol process on the other hand, thereby needs a certain amount of sulfuric acid, and this material to production unit and tank body has proposed higher requirement, and also increases the cost of Alcohol Production.Therefore, be that raw material production alcohol also is difficult to realize industrialization with bright bajiao banana taro.
Summary of the invention
It is the method for raw material production alcohol with the dry plate of banana dasheen that purpose of the present invention just provides a kind of, overcoming original is that raw material production alcohol technology is difficult to industrialized shortcoming with bright bajiao banana taro, make it can realize suitability for industrialized production, preparation meets the bajiao banana taro alcohol of industrial spirit standard, and reduces its production cost.
For achieving the above object, the method that the contriver provides with dry plate of banana dasheen production alcohol, comprise: the preparation and the raw material pulverizing of (1) dry plate of banana dasheen: after fresh bajiao banana taro stem tuber is cleaned, cut into slices, dry naturally, adopt pulverizer that dry plate of banana dasheen is ground into bajiao banana taro raw material powder; (2) spice and interpolation amylase: in steamer vessel, add clear water, then bajiao banana taro raw material powder is stirred while adding, even until slurry, by the high temperature resistant α-Dian Fenmei that adds 1/3, stir simultaneously, enter digesting apparatus; (3) boiling liquefaction: when the temperature of charge of boiling reaches 95～100 ℃, add remaining 2/3 α-Dian Fenmei, proceed the 50～80min that liquefies, finish the liquefaction operation; (4) cooling and interpolation saccharifying enzyme: after cooking liquor chemical industry preface finishes, temperature of charge is higher, for being fit to the adding of saccharifying enzyme, feed temperature need be reduced to 60 ℃, adjust pH value to 4.2～4.5 of feed liquid simultaneously with the 0.5mol/L sulphuric acid soln, satisfy the pH environment of saccharification limit, material limit fermentation, in the ratio adding saccharifying enzyme of 100～180u/g raw material; (5) cooling and interpolation yeast thalline culture: when feed temperature is reduced to 30～33 ℃, add yeast thalline culture, as nutritional supplementation in the fermentation of bajiao banana taro raw material alcohol, addition is 0.25～0.50g/L karusen; (6) inoculation yeast bacterium and zymamsis: when feed temperature is 30 ℃,, under heat-retaining condition, carry out the fermenting raw materials operation with the inoculum size inoculation yeast bacterium of volume ratio 8%～10%; (7) distillation preparation alcohol: can make the bajiao banana taro alcohol that meets the industrial spirit standard by routine distillation fermentation liquid.
In (1) step, the dry plate of banana dasheen quality index is: the massfraction of its moisture is controlled at 13%～18%, and the massfraction of starch is controlled at 60%～63%; Pulverizing the back material fineness is 1～3mm.
In (2) step, amount of water is 3.0～3.5: 1.0 with the ratio of dry plate of banana dasheen raw materials quality.
Total consumption of α-Dian Fenmei is 4～10u/g raw material in (2) and (3) step.
Used saccharifying enzyme is wanted 5～8 times of dilute with waters before adding in (4) step.
In (6) step, control fermentation time 55～65h is to guarantee that the alcohol volume fraction reaches more than 8.0% in the mash.
The cultural method of the yeast thalline culture of Shi Yonging is during the fermentation: adding water in substratum is 4.5～5.5 to 1000ml accent pH, and the 30min that sterilizes under the 1.5mPa condition inoculates the Candida utilis bacterium then, and the volume ratio of inoculum size is 12%～15%; At 28～35 ℃ of temperature, incubator rotating speed is to cultivate 20～24h under 120～150r/min condition; Centrifugation obtains the tropina culture, as the nutrition supplement feed in the bajiao banana taro raw material alcohol fermenting process.
In the culturing process of above-mentioned yeast thalline, substratum consist of sucrose 5～10g, ammonium sulfate 2.0～2.8g, potassium primary phosphate 1.0～1.5g, urea 1.2～1.8g.
Provided by the invention is the method for raw material production alcohol with the dry plate of banana dasheen, has determined that the raw material form of fragrant plant producing alcohol form queensland arrowroot should be a dry plate of banana dasheen, and has determined its standard; Improve and the perfect addition manner of αDian Fenmei in the bajiao banana taro material cooking process, and whole liquefaction process needs the pH value of regulating liquefied fermented glutinous rice with sulfuric acid or hydrochloric acid, also do not need to add calcareous buffered soln.Reduce operation steps, reduced production cost; And, bajiao banana taro liquefied fermented glutinous rice is not incubated saccharifying after adding saccharifying enzyme, add yeast thalline culture but allow material continue the cooling back, as replenishing of nitrogenous source in the alcoholic fermentation process, and inoculate the used yeast of zymamsis and carry out zymamsis, can reduce the production cost of bajiao banana taro alcohol.Present method can realize that with the bajiao banana taro be primary industry production alcohol, thereby opened up with the approach of this abundant renewable biological source of bajiao banana taro as the raw material production fuel alcohol.
Embodiment
Embodiment gets fresh bajiao banana taro stem tuber 100kg, and dry naturally the section back, makes the massfraction of its moisture be controlled at 13%～18%, and the massfraction of starch is controlled at 60%～63%; With pulverizer dry plate is ground into the about 20kg of bajiao banana taro raw material powder that fineness is 1～3mm; Add the 60kg clear water in steamer vessel, then bajiao banana taro raw material powder is stirred while adding, even until slurry, the ratio in the 3u/g raw material adds α-Dian Fenmei simultaneously, stirs the beginning boiling; When the temperature of charge of boiling reaches 95～100 ℃, add remaining 2/3 α-Dian Fenmei, proceed the 60min that liquefies, finish the liquefaction operation in the ratio of 6u/g raw material; Feed temperature is reduced to 60 ℃, and the pH value with 0.5mol/L sulphuric acid soln adjustment feed liquid is 4.2～4.5 simultaneously, in the prior saccharifying enzyme that diluted with 6 times of water of ratio adding of 150u/g raw material; When feed temperature is reduced to 30～33 ℃, add yeast thalline culture, addition is 0.25～0.50g/L karusen; When bajiao banana taro feed liquid temperature is 30 ℃, volume ratio inoculation yeast bacterium with 10%, under heat-retaining condition, carry out bajiao banana taro raw material alcohol fermentation operation, fermentation 60h, treat that the alcohol volume fraction reaches more than 8.0% in the mash, can make the bajiao banana taro alcohol that meets the industrial spirit standard with obtaining mash by the routine distillation, its alcoholic acid massfraction reaches 85%.
The cultural method of the yeast thalline that uses in above-mentioned fermenting process is: adding water in substratum is 4.5～5.5 to 1000ml accent pH, and 30min sterilizes under the 1.5mPa condition; Inoculate the Candida utilis bacterium then, the volume ratio of inoculum size is 15%; 30 ℃ of temperature, the incubator rotating speed is to cultivate 24h under the 150r/min condition; Centrifugation obtains the tropina culture, as the nutrition supplement feed in the bajiao banana taro raw material alcohol fermenting process.
In the culturing process of above-mentioned yeast thalline, substratum consist of sucrose 10g, ammonium sulfate 2.5g, potassium primary phosphate 1.5g, urea 1.5g.
Claims (8)
1 one kinds is the method for raw material production alcohol with the dry plate of banana dasheen, comprise operations such as boiling, liquefaction, cooling, the fermentation of saccharification limit, limit and distillation, feature of the present invention comprises: the preparation and the raw material pulverizing of (1) dry plate of banana dasheen: after fresh bajiao banana taro stem tuber is cleaned, cut into slices, naturally dry, adopt pulverizer that dry plate of banana dasheen is ground into bajiao banana taro raw material powder; (2) spice and interpolation amylase: in steamer vessel, add clear water, then bajiao banana taro raw material powder is stirred while adding evenly, add 1/3 α-Dian Fenmei simultaneously, stir; (3) boiling liquefaction: when the temperature of charge of boiling reaches 95～100 ℃, add remaining 2/3 α-Dian Fenmei, proceed boiling liquefaction 50～80min; (4) cooling and interpolation saccharifying enzyme: cooking liquor chemical industry preface is reduced to 60 ℃ with feed temperature after finishing, and the pH value with 0.5mol/L sulphuric acid soln adjustment feed liquid is 4.2～4.5 simultaneously, in the ratio adding saccharifying enzyme of 100～180u/g raw material; (5) cooling and interpolation yeast thalline culture: when feed temperature is reduced to 30～33 ℃, add yeast thalline culture, addition is 0.25～0.50g/L karusen; (6) inoculation yeast bacterium and zymamsis: when bajiao banana taro feed liquid temperature is 30 ℃,, under heat-retaining condition, carry out the operation of bajiao banana taro fermenting raw materials with the inoculum size inoculation yeast bacterium of volume ratio 8%～10%; (7) distillation preparation alcohol: can make the bajiao banana taro alcohol that meets the industrial spirit standard by routine distillation fermentation liquid.
2 as claimed in claim 1 be the method for raw material production alcohol with the dry plate of banana dasheen, it is characterized in that described dry plate of banana dasheen quality index is: the massfraction of its moisture is controlled at 13%～18%, and the massfraction of starch is controlled at 60%～63%; Pulverizing the back material fineness is 1～3mm.
3 as claimed in claim 1 be the method for raw material production alcohol with the dry plate of banana dasheen, it is characterized in that in boiling described amount of water is 3.0～3.5: 1.0 with the ratio of the amount of bajiao banana taro raw material.
4 as claimed in claim 1 be the method for raw material production alcohol with the dry plate of banana dasheen, it is characterized in that the total amount of α-Dian Fenmei used before and after the digestion process is 4～10u/g raw material.
5 as claimed in claim 1 be the method for raw material production alcohol with the dry plate of banana dasheen, it is characterized in that saccharifying enzyme used in saccharifying wanted 5～8 times of dilute with waters before adding.
6 as claimed in claim 1 be the method for raw material production alcohol with the dry plate of banana dasheen, it is characterized in that in the fermenting process that fermentation time is 55～65h.
7 as claimed in claim 1 be the method for raw material production alcohol with the dry plate of banana dasheen, the cultural method that it is characterized in that the yeast thalline that uses in the fermenting process is: adding water in substratum, to transfer pH to 1000ml be 4.5～5.5, and 30min sterilizes under the 1.5mPa condition; Inoculate the Candida utilis bacterium then, the volume ratio of inoculum size is 12%～15%; 28～35 ℃ of temperature, the incubator rotating speed is to cultivate 20～24h under 120～150r/min condition; Centrifugation obtains the tropina culture, as the nutrition supplement feed in the bajiao banana taro raw material alcohol fermenting process.
8 as claimed in claim 7 be the method for raw material production alcohol with the dry plate of banana dasheen, what it is characterized in that described substratum consists of sucrose 5～10g, ammonium sulfate 2.0～2.8g, potassium primary phosphate 1.0～1.5g, urea 1.2～1.8g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100030794A CN1300322C (en) | 2005-05-26 | 2005-05-26 | Method for producing alcohol by using dry plate of banana dasheen as raw material |
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| CNB2005100030794A CN1300322C (en) | 2005-05-26 | 2005-05-26 | Method for producing alcohol by using dry plate of banana dasheen as raw material |
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| CN1696295A true CN1696295A (en) | 2005-11-16 |
| CN1300322C CN1300322C (en) | 2007-02-14 |
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| CNB2005100030794A Expired - Fee Related CN1300322C (en) | 2005-05-26 | 2005-05-26 | Method for producing alcohol by using dry plate of banana dasheen as raw material |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009094927A1 (en) * | 2008-01-22 | 2009-08-06 | Faming Huang | A method for producing alcohol by using of edible canna |
| CN102161706A (en) * | 2011-03-01 | 2011-08-24 | 中国科学院过程工程研究所 | Comprehensive utilization method of Canna edulis Ker tuber |
| CN101595991B (en) * | 2009-07-02 | 2012-05-30 | 上海交通大学 | Preparation method of canna edulis ker polysaccharide polyphenol complex |
| CN104690059A (en) * | 2013-12-09 | 2015-06-10 | 海南省农垦科学院 | Raw material collection pre-treatment method of banana stem resource utilization |
| CN109385453A (en) * | 2017-08-08 | 2019-02-26 | 贵州美人芋农业发展有限公司 | A method of industrial alcohol is extracted using banana dasheen leftover bits and pieces |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038305A (en) * | 1988-06-04 | 1989-12-27 | 内江市政协咨询服务部 | The novel method of making alcohol from fresh musa paradisiaca |
-
2005
- 2005-05-26 CN CNB2005100030794A patent/CN1300322C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009094927A1 (en) * | 2008-01-22 | 2009-08-06 | Faming Huang | A method for producing alcohol by using of edible canna |
| CN101289676B (en) * | 2008-01-22 | 2012-10-03 | 泉州市博大纳米科技有限公司 | Process for producing alcohol form queensland arrowroot |
| CN101595991B (en) * | 2009-07-02 | 2012-05-30 | 上海交通大学 | Preparation method of canna edulis ker polysaccharide polyphenol complex |
| CN102161706A (en) * | 2011-03-01 | 2011-08-24 | 中国科学院过程工程研究所 | Comprehensive utilization method of Canna edulis Ker tuber |
| CN102161706B (en) * | 2011-03-01 | 2013-04-10 | 中国科学院过程工程研究所 | Comprehensive utilization method of Canna edulis Ker tuber |
| CN104690059A (en) * | 2013-12-09 | 2015-06-10 | 海南省农垦科学院 | Raw material collection pre-treatment method of banana stem resource utilization |
| CN109385453A (en) * | 2017-08-08 | 2019-02-26 | 贵州美人芋农业发展有限公司 | A method of industrial alcohol is extracted using banana dasheen leftover bits and pieces |
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| CN1300322C (en) | 2007-02-14 |
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