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

A fed-batch fermentation and sweet potato drying technology, which is applied in the field of producing alcohol from high-concentration raw sweet potato dry mash, can solve the problems of energy consumption and production intensity reduction, low equipment utilization rate, low labor intensity, etc., and achieves easy operation, The effect of high production efficiency and low labor intensity

Inactive Publication Date: 2010-05-12
XIANGTAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A production method for producing alcohol from high-concentration raw sweet potato dry mash by fed-batch fermentation, the production process of which is: raw material preparation-mixing, inoculation-fermentation-first fed-batch fermentation-second feed-fed Fermentation-distillation-packaging.

[0033] Specific steps:

[0034] A raw material preparation

[0035] (a) select the dried sweet potato that does not have mildew and worm for use, dry pulverize, cross 80 mesh sieves, set aside;

[0036] (b) Select α-amylase with a unit enzyme activity of not less than 2000U / mL, pectinase with a unit enzyme activity of not less than 40000U / mL, and glucoamylase with a unit enzyme activity of not less than 100000U / mL;

[0037] (c) Select active dry yeast with an alcohol tolerance of not less than 150mL / L;

[0038] B mixing and inoculation

[0039] (a) Take by weighing 1000g of the above-mentioned standby sweet potato dry powder, 7g of active dry yeast, 3000mL of water, 2.4mL of...

Embodiment 2

[0047] A production method for producing alcohol from high-concentration raw sweet potato dry mash by fed-batch fermentation, the production process of which is: raw material preparation-mixing, inoculation-fermentation-first fed-batch fermentation-second feed-fed Fermentation-distillation-packaging.

[0048] Specific steps:

[0049] A raw material preparation

[0050] (a) select the dried sweet potato that does not have mildew and worm for use, dry pulverize, cross 80 mesh sieves, set aside;

[0051] (b) Select α-amylase with a unit enzyme activity of not less than 2000U / mL, pectinase with a unit enzyme activity of not less than 40000U / mL, and glucoamylase with a unit enzyme activity of not less than 100000U / mL;

[0052] (c) Select active dry yeast with an alcohol tolerance of not less than 150mL / L;

[0053] B mixing and inoculation

[0054] (a) Take by weighing 1000g of the above-mentioned standby sweet potato dry powder, 8.5g of active dry yeast, 3000mL of water, 3mL of...

Embodiment 3

[0062] A production method for producing alcohol from high-concentration raw sweet potato dry mash by fed-batch fermentation, the production process of which is: raw material preparation-mixing, inoculation-fermentation-first fed-batch fermentation-second feed-fed Fermentation-distillation-packaging.

[0063] Specific steps:

[0064] A raw material preparation

[0065] (a) select the dried sweet potato that does not have mildew and worm for use, dry pulverize, cross 80 mesh sieves, set aside;

[0066] (b) Select α-amylase with a unit enzyme activity of not less than 2000U / mL, pectinase with a unit enzyme activity of not less than 40000U / mL, and glucoamylase with a unit enzyme activity of not less than 100000U / mL;

[0067] (c) Select active dry yeast with an alcohol tolerance of not less than 150mL / L;

[0068] B mixing and inoculation

[0069] (a) Take by weighing 1000g of the above-mentioned standby sweet potato dry powder, 9.5g of active dry yeast, 3000mL of water, 3.6mL ...

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PUM

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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, ...

Claims

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Application Information

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IPC IPC(8): C12P7/06C12R1/645
CPCY02E50/17Y02E50/10
Inventor 刘忠义乐平张勉张静伍洋洋
Owner XIANGTAN UNIV
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