A new process for the production of ethanol by cassava raw meal fermentation
A technology of raw meal fermentation and new process, applied in fermentation, biofuel and other directions, can solve the problems of low alcohol yield and raw material utilization rate, high energy consumption of alcohol fermentation production, etc., to improve the raw material utilization rate and alcohol yield, The effect of promoting the reproduction of yeast cells and shortening the fermentation cycle
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Embodiment 1
[0046] A. pulverize the dry cassava chips without disease, cross 40 orders, obtain cassava flour, then mix cassava flour with 0.4g / L yeast extract, 0.10g / L urea, 1.4g / L peptone, 20mg / L calcium sulfate Mix in warm water at 60°C to make a 25% (W / V) cassava flour solution;
[0047] B. Add 5 times the amount of loaded ionic liquid biochar to the cassava flour solution to react for 2 hours, then add reverse micelles-enzyme, hydrolyze the raw meal at 45°C for 30 minutes, centrifuge at 2000r / min, and take the upper phase solution , to obtain starch paste;
[0048] Described reverse micelle-enzyme is composed of: the alpha-amylase of 214IU / g cassava flour and the saccharification enzyme of 398IU / g cassava flour;
[0049] C. Add ammonium sulfate 4.0g / L, potassium dihydrogen phosphate 2.5g / L, and magnesium sulfate 0.4g / L to the starch paste to prepare a fermentation medium, adjust the initial pH to 5.5, and then inoculate 8% yeast seed liquid , fermented at 27°C and 125rpm for 42h to ...
Embodiment 2
[0065] A. The dry cassava chips without disease are pulverized, cross 100 orders, and obtain cassava flour, then cassava flour and 0.6g / L yeast extract, 0.14g / L urea, 1.6g / L peptone, 30mg / L calcium sulfate in Mix in warm water at 80°C to make a 35% (W / V) cassava flour solution;
[0066] B. Add 10 times the amount of loaded ionic liquid biochar to the cassava flour solution to react for 3 hours, then add reverse micelles-enzyme, hydrolyze the raw meal at 55°C for 60 minutes, centrifuge at 2500r / min, and take the upper phase solution , to obtain starch paste;
[0067] Described reverse micelle-enzyme is composed of: α-amylase of 224IU / g cassava flour and saccharification enzyme of 694IU / g cassava flour;
[0068] C. Add ammonium sulfate 6.0g / L, potassium dihydrogen phosphate 3.5g / L, and magnesium sulfate 0.6g / L to the starch paste to prepare a fermentation medium, adjust the initial pH to 6.0, and then inoculate 10% yeast seed liquid , fermented at 30°C and 150rpm for 68h to ob...
Embodiment 3
[0084] A. Pulverize the dry cassava chips without disease, cross 80 orders, obtain cassava flour, then mix cassava flour with 0.5g / L yeast extract, 0.12g / L urea, 1.5g / L peptone, 25mg / L calcium sulfate Mix in warm water at 65°C to make a 30% (W / V) cassava flour solution;
[0085] B. Add 8 times the amount of loaded ionic liquid biochar to the cassava flour solution to react for 3 hours, then add reverse micelles-enzyme, hydrolyze the raw meal at 50°C for 45 minutes, centrifuge at 2000r / min, and take the upper phase solution , to obtain starch paste;
[0086] Described reverse micelle-enzyme is composed of: the alpha-amylase of 264IU / g cassava flour and the glucoamylase of 392IU / g cassava flour;
[0087] C. Add ammonium sulfate 5.0g / L, potassium dihydrogen phosphate 3.0g / L, and magnesium sulfate 0.5g / L to the starch paste to prepare a fermentation medium, adjust the initial pH to 5.5, and then inoculate 8.5% yeast seed liquid , fermented at 28°C and 140rpm for 48h to obtain matu...
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