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Bagasse saccharifying method

A technology of bagasse and sugarcane, applied in the field of bagasse saccharification, can solve the problems such as difficult to control the end point of fermentation and saccharification, difficult to control saccharification components, etc., achieve high saccharification rate, increase saccharification rate, and good saccharification effect

Inactive Publication Date: 2018-10-30
GUANGXI XIUMEI ZHUANGXIANG ENERGY ENVIRONMENTAL PROTECTION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the above-mentioned technical problems of saccharification of bagasse by fermentation bacteria, difficulty in controlling the end point of fermentation and saccharification, and difficult control of saccharification components, and provides a bagasse saccharification method

Method used

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  • Bagasse saccharifying method

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Embodiment 1

[0021] A method for saccharifying sugarcane bagasse, comprising the steps of:

[0022] (1) Bagasse pretreatment: use infrared rays to sterilize the bagasse, and adjust the moisture content of the bagasse to 20% by microwave drying or adding water; the particle size of the bagasse is 0.01mm;

[0023] (2) Saccharification: Add fermentation bacteria to bagasse and place it in 30°C to ferment until ethanol is generated, stop fermentation, use infrared to sterilize bagasse, then add citric acid and dimethylformamide to the sterilized bagasse Sulfoxide 4-butyl ammonium chloride and dimethyl sulfoxide imidazolium salt were degraded at room temperature for 2 days, and the number ratio of the number of viable bacteria in the fermented bacteria was 20:15:10:1 Trichoderma reesei, Aspergillus niger, Aspergillus aculeatus, g Ruver's yeast composition; the added amount of the fermenting bacteria is 1% of the bagasse quality; the added amount of the citric acid is 1% of the bagasse quality, ...

Embodiment 2

[0027] A method for saccharifying sugarcane bagasse, comprising the steps of:

[0028] (1) Bagasse pretreatment: use infrared rays to sterilize the bagasse, and adjust the moisture content of the bagasse to 20% by microwave drying or adding water; the particle size of the bagasse is 0.01mm;

[0029] (2) Saccharification: Add fermentation bacteria to bagasse and place it in 30°C to ferment until ethanol is generated, stop fermentation, use infrared to sterilize bagasse, then add citric acid and dimethylformamide to the sterilized bagasse Sulfoxide 4-butyl ammonium chloride and dimethyl sulfoxide imidazolium salt were degraded at room temperature for 2 days, and the number ratio of the number of viable bacteria in the fermented bacteria was 20:15:10:1 Trichoderma reesei, Aspergillus niger, Aspergillus aculeatus, g Ruver's yeast composition; the added amount of the fermenting bacteria is 1% of the bagasse quality; the added amount of the citric acid is 1% of the bagasse quality, ...

Embodiment 3

[0033] A method for saccharifying sugarcane bagasse, comprising the steps of:

[0034] (1) Bagasse pretreatment: use infrared rays to sterilize the bagasse, and adjust the moisture content of the bagasse to 18% by microwave drying or adding water; the particle size of the bagasse is 20mm;

[0035] (2) Saccharification: Add fermentation bacteria to bagasse and ferment at 28°C until ethanol is produced, stop fermentation, use infrared rays to sterilize bagasse, and then add citric acid and dimethylformamide to the sterilized bagasse Sulfoxide 4-butyl ammonium chloride and dimethyl sulfoxide imidazolium salt were degraded at room temperature for 5 days, and the number ratio of the number of viable bacteria in the fermented bacteria was 20:13:12:1 Trichoderma reesei, Aspergillus niger, Aspergillus aculeatus, gram Ruveria composition; the added amount of the fermenting bacteria is 0.5% of the bagasse quality; the added amount of the citric acid is 3% of the bagasse quality, and the...

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Abstract

The invention discloses a bagasse saccharifying method which comprises the following steps: (1) pretreatment of bagasse: sterilizing bagasse with infrared ray, and regulating the moisture content of bagasse to 15%-20% through microwave drying or addition of water; (2) saccharification: adding zymophyte in bagasse, then fermenting at the temperature of 25-30 DEG C, stopping fermentation when ethylalcohol is generated, sterilizing bagasse with infrared ray, then adding citric acid, dimethyl sulfoxide tetrabutylammonium chloride and dimethyl sulfoxide imidazolium salt in the sterilized bagasse,and degrading for 2-6 hours at the room temperature, wherein the zymophyte comprises trichoderma reesei, aspergillus niger, aspergillus aculeatus and kluyveromyce; and (3) enzyme deactivation: puttingthe saccharified bagasse at a high temperature of above 100 DEG C for sterilization for 10-30 min. The bagasse saccharifying method has the advantages that the saccharifying rate is high, and the fermentation end-point is easy to control.

Description

technical field [0001] The invention relates to the technical field of biochemical industry, in particular to a bagasse saccharification method. Background technique [0002] Bagasse is the main waste of the sugar industry. It has a concentrated source and a large amount and a wide range. It is an important renewable biomass resource. Its structural composition mainly includes cellulose, hemicellulose and lignin. The enzymatic saccharification of bagasse is to enzymatically decompose cellulose and hemicellulose into monosaccharides, which are then fermented to produce fuel alcohol, biodiesel, yeast, pharmaceuticals and other chemical raw materials. In the prior art, there are few studies on the application of bagasse to the field of feed. However, the existing bagasse saccharification technology mainly adopts enzymatic degradation or adding fermentation bacteria to degrade. Enzyme degradation has the disadvantages of poor degradation effect and insufficient degradation, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/38
CPCA23K10/12A23K10/38Y02P60/87
Inventor 谢英健
Owner GUANGXI XIUMEI ZHUANGXIANG ENERGY ENVIRONMENTAL PROTECTION CO LTD
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