Processing method for alcohol production by cassava residues and molasses

A processing method, cassava residue technology, applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve problems such as increased sulfuric acid consumption, equipment corrosion, environmental hazards, etc., to improve resource recycling and reduce decolorization Effects of stress, fertility inhibition

A processing method, cassava residue technology, applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve problems such as increased sulfuric acid consumption, equipment corrosion, environmental hazards, etc., to improve resource recycling and reduce decolorization Effects of stress, fertility inhibition

CN106434769AActive Publication Date: 2017-02-22GUANGXI LUOCHENG KECHAO FOUND SCI & TECH DEV
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  • Processing method for alcohol production by cassava residues and molasses
  • Processing method for alcohol production by cassava residues and molasses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Pretreatment: the cassava dregs after starch extraction and waste molasses are mixed according to a weight ratio of 1:1 to obtain a mixture, the starch content of the cassava dregs is 7%, and the brix of the molasses waste liquid is 70° Bx;

[0050] (2) Cooking: Add 10u / g of high-temperature-resistant α-amylase to the mixture of step (1) for precooking. The precooking temperature is 50° C., and the precooking time is 20 minutes. After the precooking is completed, it is heated to 95° C. The post-ripener is maintained for 90 minutes to obtain liquefied mash;

[0051] (3) Saccharification: the liquefied mash enters the mash pot for saccharification to obtain mash. The amount of saccharification enzyme added during the saccharification process is 150u / g. The saccharification temperature is 50°C and the saccharification time is 20 minutes;

[0052] (4) Fermentation: adopt continuous fermentation method to ferment to obtain mature mash, the alcohol concentration of matur...

Embodiment 2

[0055] (1) Pretreatment: the cassava residue after starch extraction and waste molasses are mixed according to a weight ratio of 1:1 to obtain a mixture, the starch content of the cassava residue is 9%, and the brix of the molasses waste liquid is 80° Bx;

[0056] (2) Cooking: Add 15u / g of high-temperature-resistant α-amylase to the mixture of step (1) for precooking, the precooking temperature is 60°C, and the precooking time is 30min. After the precooking is completed, heat to 105°C. The post-ripener is maintained for 120 minutes to obtain liquefied mash;

[0057] (3) Saccharification: the liquefied mash enters the mash pot for saccharification to obtain mash. The amount of saccharification enzyme added during the saccharification process is 200u / g. The saccharification temperature is 65°C and the saccharification time is 30 minutes;

[0058] (4) Fermentation: adopt continuous fermentation method to ferment to obtain mature mash, the alcohol concentration of mature mash is ...

Embodiment 3

[0061] (1) Pretreatment: the cassava residue after starch extraction and waste molasses are mixed according to a weight ratio of 1.5:1 to obtain a mixture, the starch content of the cassava residue is 8%, and the brix of the molasses waste liquid is 75° Bx;

[0062](2) Cooking: add 13u / g high temperature resistant α-amylase to the mixture of step (1) for precooking, the precooking temperature is 55°C, the precooking time is 25min, after the precooking is completed, heat to 100°C The post-ripener is maintained for 100 minutes to obtain liquefied mash;

[0063] (3) Saccharification: the liquefied mash enters the mash pot for saccharification to obtain mash. The amount of saccharification enzyme added during the saccharification process is 180u / g. The saccharification temperature is 60°C and the saccharification time is 25 minutes;

[0064] (4) Fermentation: adopt continuous fermentation method to ferment to obtain mature mash, the alcohol concentration of mature mash is greater...

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Abstract

The invention relates to an alcohol production process, in particular to a processing method for alcohol production by cassava residues and molasses. The method includes steps of (1) pretreatment, (2) cooking, (3) saccharifying, (4) fermenting and (5) distilling. The molasses and the cassava residues subjected to starch extraction are recycled and mixed to serve as raw materials, acid-free fermentation is adopted while various process improvements including avoiding of addition of antibacterial agents or bactericidal agents in a fermentation process, improving of a five-tower distillation process and the like are performed, and consequently product quality improvement, raw material saving, energy saving, consumption reduction, cost reduction and economic benefit increasing are further realized.

Description

[0001] 【Technical field】 [0002] The invention relates to an alcohol production process, in particular to a processing method for producing alcohol by adding cassava residue and molasses. [0003] 【Background technique】 [0004] Molasses is a by-product of sugarcane or beet sugar factories, also known as waste honey. Its main components include sucrose, reducing sugar, amino acids, vitamins and trace elements and other nutrients. It is a good raw material for the fermentation of alcohol, yeast, amino acids and other fermented products Molasses also contains inorganic salt ash, colloid and other substances that yeast cannot use. In recent years, in order to increase the sugar yield and improve the quality of white sugar products, many sugar factories tend to use strong alkali, high sulfur, high ash and other sugar production methods. process, the purity of the by-product molasses decreases, and the content of non-sugar impurities such as ash and colloids continues to increase. ...

Claims

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Application Information

Patent Timeline
22 Feb 2017
Publication
CN106434769A
IPC
C12P7/08; C07C29/80; C07C31/08
CPC
C12P7/08; C07C29/80; C07C31/08; Y02E50/10
Inventors
谢永卫