Method for preparing sugar and ethanol by using cassava wastes

Abstract

The invention relates to a method for preparing sugar and ethanol by using cassava wastes. The method comprises the following steps of: (1) adding water to cassava waste residues, or directly applying wet residues; (2) adding a microbial culture solution to the cassava waste residues according to the addition amount of adding 0.1-1 liter of the microbial culture solution to every kilogram of the cassava waste residues, carrying out enzymolysis, then adding alpha-amylase, hydrolyzing, then adding a saccharifying enzyme, and hydrolyzing to obtain glucose fermented liquor; (3) introducing a high temperature resistant yeast into the glucose fermented liquor, carrying out static culture, carrying out ethanol fermentation, and then purifying and separating to prepare the ethanol. According to the invention, the microbial culture solution, the alpha-amylase and the saccharifying enzyme are utilized to jointly act on the cassava wastes which contain multiple polysaccharides, such as starch, fibers, hemicellulose, pectin and the like, and the polysaccharides contained in the cassava wastes can be fast degraded into soluble sugar by a polysaccharide degrading enzyme contained in the microbial culture solution, so that the viscosity of the cassava wastes is reduced; the cassava wastes can be completely transformed into fermentable sugar, so that the biological transformation rate of the raw materials is improved.

Description

technical field

[0001] The invention relates to a method for preparing sugar and ethanol from cassava waste, and belongs to the technical field of starch processing waste utilization. Background technique

[0002] Cassava is native to tropical America. It has been introduced and cultivated in China since the 1920s, and has been planted on a large scale. Cassava has very important uses in food, feed, and fermentation industries. However, the extracted cassava waste has high processing costs. The market demand is not strong, the economic benefit is poor and other reasons not only have not been used, but a large amount of accumulation has caused serious pollution to the environment. Therefore, efforts to tap the utilization value of cassava waste residues have not only increased profits, but also reduced environmental damage. Has significant social benefits.

[0003] However, because the traditional cassava starch production process cannot make full use of raw materials, the u...

Examples

Embodiment 1

[0040] A method for producing sugar and ethanol from cassava waste, comprising the steps of:

[0041] (1) Take 50g of cassava waste residue (by dry weight), add water to make a solution with a mass percentage of 20%;

[0042] (2) Add 0.4 liters per kilogram of cassava waste residue (by dry weight) to add microbial culture solution to the cassava waste residue prepared in step (1), and enzymatically hydrolyze it for 5 hours at a temperature of 45°C, and then Add 100U of α-amylase per gram of cassava residue (by dry weight), hydrolyze for 1.5 hours at a temperature of 90°C, and then add 150U of glucoamylase per gram of cassava residue (by dry weight), Under the condition of 60°C, hydrolyze for 2.5 hours to obtain glucose mash;

[0043] (3) Add 0.002g of yeast per gram of dry material to add high-temperature-resistant yeast to the glucose mash prepared in step (2), culture it statically at 30°C, and carry out ethanol fermentation for 48 hours, then purify and separate , to prod...

Embodiment 2

[0074] Raw material description

[0075] The cassava residue comes from Guangxi, with a water content of 6.2%, solid content: starch 62%, crude protein 4.8%, crude fat 1.5%, ash 11.2%, cellulose and hemicellulose and others 14.3%.

[0076] A method for producing sugar and ethanol from cassava waste, comprising the steps of:

[0077] (1) Take 50g of cassava waste residue (by dry weight), add water to make a solution with a mass percentage of 20%;

[0078] (2) Add 0.4 liters per kilogram of cassava waste residue (by dry weight) to add microbial culture solution to the pretreated cassava waste residue prepared in step (1), and enzymatically hydrolyze it for 5 hours at a temperature of 45°C , then add 100U of α-amylase per gram of cassava residue (by dry weight), hydrolyze for 1 hour at a temperature of 90°C, and then add 150U of glucoamylase per gram of cassava residue (by dry weight) , under the condition of a temperature of 60°C, hydrolyze for 2 hours to obtain glucose mash; ...

technical field

[0001] The invention relates to a method for preparing sugar and ethanol from cassava waste, and belongs to the technical field of starch processing waste utilization. Background technique

[0002] Cassava is native to tropical America. It has been introduced and cultivated in China since the 1920s, and has been planted on a large scale. Cassava has very important uses in food, feed, and fermentation industries. However, the extracted cassava waste has high processing costs. The market demand is not strong, the economic benefit is poor and other reasons not only have not been used, but a large amount of accumulation has caused serious pollution to the environment. Therefore, efforts to tap the utilization value of cassava waste residues have not only increased profits, but also reduced environmental damage. Has significant social benefits.

[0003] However, because the traditional cassava starch production process cannot make full use of raw materials, the u...

Examples

Embodiment 1

[0040] A method for producing sugar and ethanol from cassava waste, comprising the steps of:

[0041] (1) Take 50g of cassava waste residue (by dry weight), add water to make a solution with a mass percentage of 20%;

[0042] (2) Add 0.4 liters per kilogram of cassava waste residue (by dry weight) to add microbial culture solution to the cassava waste residue prepared in step (1), and enzymatically hydrolyze it for 5 hours at a temperature of 45°C, and then Add 100U of α-amylase per gram of cassava residue (by dry weight), hydrolyze for 1.5 hours at a temperature of 90°C, and then add 150U of glucoamylase per gram of cassava residue (by dry weight), Under the condition of 60°C, hydrolyze for 2.5 hours to obtain glucose mash;

[0043] (3) Add 0.002g of yeast per gram of dry material to add high-temperature-resistant yeast to the glucose mash prepared in step (2), culture it statically at 30°C, and carry out ethanol fermentation for 48 hours, then purify and separate , to prod...

Embodiment 2

[0074] Raw material description

[0075] The cassava residue comes from Guangxi, with a water content of 6.2%, solid content: starch 62%, crude protein 4.8%, crude fat 1.5%, ash 11.2%, cellulose and hemicellulose and others 14.3%.

[0076] A method for producing sugar and ethanol from cassava waste, comprising the steps of:

[0077] (1) Take 50g of cassava waste residue (by dry weight), add water to make a solution with a mass percentage of 20%;

[0078] (2) Add 0.4 liters per kilogram of cassava waste residue (by dry weight) to add microbial culture solution to the pretreated cassava waste residue prepared in step (1), and enzymatically hydrolyze it for 5 hours at a temperature of 45°C , then add 100U of α-amylase per gram of cassava residue (by dry weight), hydrolyze for 1 hour at a temperature of 90°C, and then add 150U of glucoamylase per gram of cassava residue (by dry weight) , under the condition of a temperature of 60°C, hydrolyze for 2 hours to obtain glucose mash; ...

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