Method for preparing alcohol from high-concentration raw dry sweet potato mash by using feed fermentation method

Abstract

The invention relates to a method for preparing alcohol from high-concentration raw dry sweet potato mash by using a feed fermentation method. The method comprises the following steps: crushing cooking-free raw dry sweet potato serving as a base material; mixing the dry sweet potato powder, water, amylase, yeast and the like; adding the dry sweet potato powder raw material and an enzyme preparation for fermentation into the water thrice; and after fermenting, rectifying the fermented product to obtain the alcohol. The method overcomes the defects of liquid fermentation, low-temperature continuous cooking fermentation or raw material fermentation. The technology is widely applied to alcohol production enterprises of various scales, particularly applied to the alcohol production enterprises in the regions which have high sweet potato yield and lack energy and water resources relatively.

Description

technical field [0001] The invention relates to a method for preparing ethanol, in particular to a method for preparing ethanol from high-concentration raw sweet potato dry mash by a fed-batch fermentation method. Background technique [0002] Existing dried potato alcohol and its production methods are nothing more than the following: liquid fermentation, low-temperature continuous cooking fermentation or raw material fermentation. Liquid fermentation, dried potatoes are liquefied at a high temperature above 110°C after crushing, cooling down, 85-90°C high-temperature saccharification, cooling inoculation and fermentation for 48-72 hours, the alcohol content of the mash is generally above 11%, but the energy consumption is high and the production intensity is high; low temperature Continuous cooking, fermentation and fermentation, continuous liquefaction and saccharification below 85-90°C after the dried potatoes are crushed, cooling inoculation, fermentation for 72 hours, ...

AI Technical Summary

Problems solved by technology

Liquid fermentation, dried potatoes are crushed and liquefied at a high temperature above 110°C, cooled, saccharified at a high temperature of 85-90°C, inoculated and fermented for 48-72 hours at a lower temperature, the alcohol content of the mash is generally above 11%, but the energy consumption is high and the production intensity is high; low temperature Continuous cooking, fermentation and fermentation, continuous liquefaction and saccharification below 85-90°C after the dried potato is crushed, inoculation with cooling, and fermentation for 72 hours. The alcohol content of the mash is generally above 11%, and the energy consumption and production intensity are lower than those of liquid fermentation. Still very high; raw material fermentation, dried potato crushing, adding water, enzymes and yeast, etc., fermentation for about 15 days, this method has low labor intensity, simple process, and significant energy saving in the production process before fermentation, but the alcohol content in the alcohol mash is low At about 7%, therefore, its equipment utilization rate is relatively low, and the energy consumption of extracting alcohol by distillation in the later stage is high, even higher than that of liquid fermentation method