Acid-free fermentation method for producing ethyl alcohol with fresh cassava full pulp as raw materials

Abstract

The invention discloses an acid-free fermentation method for producing ethyl alcohol with fresh cassava full pulp as raw materials. The acid-free fermentation method includes the technological processes of fresh cassava edulcoration, fresh cassava full pulp preparation, raw material boiling, saccharification, fermentation and distillation and purification. The acid-free fermentation method is characterized in that sundry bacteria are reduced by controlling the purity degree of the raw materials from a source; in other words, the fresh cassava raw materials are processed with a clean production process, and impurities such as mud, sand and surface skin on the surface of fresh cassava are removed, so that the sundry bacterium source is reduced to the maximum degree, and bacterium infection potential hazards in the fermentation process are reduced. Vitriol, antibiotic and a chemical sterilizing agent are replaced with a cassava fermentation compound enzyme for saccharification and fermentation, and therefore acid-free fermentation is achieved. In brief, the acid-free fermentation method is stable and reliable in process; the cost is saved; the yield is improved; and a good path is provided for revolution of the development of the ethyl alcohol industry.

Description

technical field [0001] The invention belongs to the technical field of alcohol production, and in particular relates to an acid-free fermentation method for producing alcohol by using fresh cassava pulp as a raw material. Background technique [0002] The process of traditional fermentation to produce alcohol is to crush the raw materials, liquefy them, add sulfuric acid to adjust the pH value, saccharify (convert starch into sugar available to yeast), ferment (convert alcoholic enzymes in yeast into alcohol), and finally separate by distillation Get alcohol products. In the process of alcoholic fermentation, adding sulfuric acid to keep the pH of the material below 4.5 for fermentation is a typical acidic fermentation. The degree of bacterial contamination in the system can be judged by analyzing the product indicators, and it is necessary to add bactericides (or antibiotics) from time to time to suppress and kill them in time. Miscellaneous bacteria, and if necessary, the...

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Problems solved by technology

[0003] In traditional alcohol fermentation production, commonly used sterilization methods are: heat sterilization, acidification, chemical sterilization, antibiotics or compound sterilization (both of the above methods are used), but the final cause or cost problem, equipment corrosion Problems or negative effects on the product (such as adding antibiotics to inhibit bacteria will cause dependence or inhibit yeast activation and fermentation), etc. The actual effect is not ideal, and it cannot even completely inhibit and kill miscellaneous bacteria, thus affecting the entire alcohol production system. Efficiency play

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