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Method for fermenting alcohol directly by beet

An alcoholic fermentation and sugar beet technology, applied in fermentation, biofuel and other directions, can solve the problems of decreased alcoholic fermentation power, affecting normal production, impure products, etc., and achieves the effects of high alcohol yield, low cost and high utilization rate of raw materials

Inactive Publication Date: 2008-10-08
周剑平
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

In industry, sugar beet is mainly used for sugar production, and its by-product molasses is mainly used for alcoholic fermentation, but because molasses also contains a certain amount of ash and pectin, a large amount of pectin and other substances accumulated in the alcoholic fermentation process adhere to the In the inner wall of the fermentation equipment and in the pipeline, it often leads to abnormal fermentation, decreased alcohol fermentation power, impure product and pipeline blockage, etc., affecting normal production

Method used

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  • Method for fermenting alcohol directly by beet

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Example 1: A. Preparation of beet juice: cut the cleaned beet tubers into pieces, squeeze the juice at 70°C to obtain beet juice, and soak the residue at 70°C to extract the extract Blend with beet juice in a conventional way or concentrate to make the sugar brix of the mixed liquid reach 14-17 Blix.

[0016] B. Enzyme treatment: Since the squeezed juice contains a certain amount of pectin, it will affect the normal progress of fermentation, so a certain amount of pectinase needs to be added to remove pectin. In this process, the pectinase is added in an amount of 0.2% (v / v), and left to act at a temperature of 50-60° C. for 1 hour, and then it can be used for alcoholic fermentation.

[0017] C. Alcoholic fermentation: Put the treated beet juice into a fermenter and use active dry yeast or immobilized yeast to carry out alcoholic fermentation. The fermentation temperature is 28-35°C and the fermentation time is 48-60h.

[0018] The results showed that when the sugar br...

Embodiment 2

[0019] Embodiment 2: beet tubers are cut into pieces after cleaning, beat into pulp with a beater, adjust the pH value to between 5.0-6.2, and then add 5% compound enzyme liquid wherein, the compound enzyme liquid consists of pectinase, Composed of cellulase and glucoamylase, the volume ratio of each enzyme solution is 2:2:1, heat preservation at 55°C for 1 hour, put into the fermentation tank and use active dry yeast or immobilized proliferating yeast for alcoholic fermentation, the fermentation temperature 32°C, fermentation time 54h.

[0020] The results showed that the reducing sugar of beet pulp after treatment was 16.4g / 100ml, the alcohol content in fermented mash reached 8.6% (v / v) after alcoholic fermentation, and the residual total sugar was 1.6g / 100ml.

Embodiment 3

[0021] Example 3: Repeat Example 2, with the following differences: the addition of the compound enzyme solution is 3%, and it is incubated at a temperature of 60° C. for 1 hour, and put into a fermenter to carry out alcoholic fermentation with active dry yeast or immobilized proliferating yeast , the fermentation temperature is 35°C, and the fermentation time is 60h.

[0022] The results showed that the alcohol content in the fermented mash reached 8.2% (v / v), and the residual total sugar was 1.7g / 100mL.

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Abstract

The invention discloses a method which directly performs alcoholic fermentation by using sugar beet. The method comprises the following steps of sugar beet treatment, enzyme treatment and alcoholic fermentation, beet juice treated by enzyme is poured into a fermentation tank to perform the alcoholic fermentation, the fermentation temperature is 28 to 35 DEG C, and the fermentation time is 48 to 60 hours. Through the invention, phenomena such as the weakening of the fermenting power of alcohol, the impurity of products and the blockage of pipelines can be avoided, and the method also has the advantages that the investment is small, the cost is low, the raw material utilization ratio is high, the yield of liquor is high, the technique compatibility is strong, and the pollution is low.

Description

technical field [0001] The invention relates to a method for directly carrying out alcoholic fermentation using sugar beet. Background technique [0002] As a high-energy crop, sugar beet has a long history of planting and a vast planting area in my country. At present, there are more than 10 sugar beet planting provinces and autonomous regions in China, with an area of ​​6.5 million to 8.5 million mu. The main production areas are mainly concentrated in Northeast my country and North China. , Northwest and other places, it has played a positive role in the development of local economy. In industry, sugar beet is mainly used for sugar production, and its by-product molasses is mainly used for alcoholic fermentation, but because molasses also contains a certain amount of ash and pectin, a large amount of pectin and other substances accumulated in the alcoholic fermentation process adhere to the In the inner wall of the fermentation equipment and the pipeline, it often leads t...

Claims

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Application Information

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IPC IPC(8): C12P7/06
CPCY02E50/17Y02E50/10
Inventor 周剑平赵小锋王治业魏甲乾孙智敏杨晖
Owner 周剑平
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