Method for preparing ethyl alcohol with sorgo stalk

A technology for sweet sorghum straw and ethanol, which is applied in the field of preparing ethanol by biological fermentation, can solve the problems of ineffective utilization, insufficient utilization, and reducing the amount of ethanol of sweet sorghum straw, and achieves the improvement of utilization rate, simple equipment and short working hours. Effect

Inactive Publication Date: 2009-01-14
刘明全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods for preparing ethanol from sweet sorghum stalks have the disadvantage of insufficient utilization of sugar in sweet sorghum stalks, and mainly utilize the sugar in sweet sorghum stalks to prepare ethanol, and the starch and cellulose contained in sweet sorghum stalks are both Treated as waste residue and not used effectively, thus reducing the amount of ethanol produced per unit weight of sweet sorghum straw

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The sweet sorghum stalks are taken, the ears and roots of the sweet sorghum stalks are cut off, washed to remove impurities, and then sent to a beater for beating to obtain the sweet sorghum straw puree, which is used as a liquid material for preparing ethanol.

[0012] Adjust the sugar content of the liquid material to 18%, the pH value to 4.4-5.2, and the temperature to be 32-36°C. Add alcoholic yeast to the liquid material. The weight of the alcoholic yeast is 1.0‰ of the weight of the sweet sorghum straw pulp, and the inoculated liquid material is obtained. ;

[0013] Control the temperature of the inoculated liquid material at 32-36°C, and ferment for 58-80 hours to obtain fermented mash;

[0014] After the fermented mash is separated from the mash dregs, the fermented mash clear liquid is obtained;

[0015] The fermented mash supernatant is transferred to a distillation tower for distillation to obtain ethanol with an ethanol volume concentration above 95%.

Embodiment 2

[0017] Taking the sweet sorghum stalks, cutting off the ears and roots of the sweet sorghum stalks, washing and removing impurities, sending them into a beater for beating to obtain the sweet sorghum stalk puree;

[0018] Control the temperature of sweet sorghum straw puree at 36°C and pH value at 4.4, add cellulase and glucoamylase at a ratio of 10 units / gram of sweet sorghum straw puree for saccharification treatment, and saccharify for 6 hours to obtain a liquid material .

[0019] Adjust the sugar content of the liquid material to 18%, keep the pH value at 4.4 and the temperature at 36°C, add alcoholic yeast to the liquid material, the weight of the alcoholic yeast is 1.0‰ of the weight of the sweet sorghum stalk protoplasm, and inoculate the liquid material;

[0020] Control the temperature of the inoculated liquid material at 36°C and ferment for 58 hours to obtain fermented mash;

[0021] After the fermented mash is separated from the mash dregs, the fermented mash cle...

Embodiment 3

[0024] Taking the sweet sorghum stalks, cutting off the ears and roots of the sweet sorghum stalks, washing and removing impurities, sending them into a beater for beating to obtain the sweet sorghum stalk puree;

[0025] Control the temperature of sweet sorghum straw puree at 32°C and the pH value at 5.2, add cellulase and glucoamylase at a ratio of 15 units / g of sweet sorghum straw puree for saccharification treatment, and saccharify for 3 hours to obtain a liquid material .

[0026] Adjust the sugar content of the liquid material to 18%, maintain a pH value of 5.2, and a temperature of 32°C. Add alcoholic yeast to the liquid material. The weight of the alcoholic yeast is 1.0‰ of the weight of the sweet sorghum stalk protoplasm, and the liquid material must be inoculated;

[0027] Control the temperature of the inoculated liquid material at 34°C and ferment for 80 hours to obtain fermented mash;

[0028] After the fermented mash is separated from the mash dregs, the ferment...

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Abstract

The invention discloses a method for preparing ethyl alcohol with a sweet sorghum stalk, which comprises the steps of preparing fluid material, preparing inoculating material through alcohol yeast, preparing fermented mash through the fermentation, wort sludge disaffiliating of the fermented mash as well as distilling and extracting ethyl alcohol. The fluid material is prepared according to the following methods: the sweet sorghum stalk is chosen, the panicles and the roots of the sweet sorghum stalk are cut, and after washing and removing impurities, and the sweet sorghum stalk is fed into a beating machine to be smashed and beaten to obtain the primary pulp of the sweet sorghum stalk which is then taken as the fluid material for preparing the ethyl alcohol. The invention can improve the utilization ratio of the sweet sorghum stalk, thereby enhancing the ethyl alcohol quantity produced by the sweet sorghum stalk of unit weight.

Description

technical field [0001] The invention relates to a method for preparing ethanol, in particular to a method for preparing ethanol by biological fermentation. Background technique [0002] At present, the methods for preparing ethanol mainly include synthetic method and biological fermentation method, and the biological fermentation method is divided into: ethanol from starch, ethanol from molasses, and ethanol from cellulose according to the raw materials used. The Chinese patent application with the application number 200710010720.6 discloses a method for preparing ethanol from sweet sorghum stalks. The method adopts cutting the sweet sorghum stalks after removing ears and roots to obtain raw crushed materials, adding water to the raw crushed materials to obtain liquid materials, and then A method for producing ethanol by fermenting liquid materials with alcoholic yeast; Chinese patent application No. 200510076833.7 discloses a method for producing ethanol from sweet sorghum ...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12P7/10C12R1/865
CPCY02E50/16Y02E50/10
Inventor 刘明全吴英斌
Owner 刘明全
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