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Method for solid state fermentation of ethanol through steam explosion of cassava and comprehensive utilization of cassava

A technology for solid-state fermentation and cassava, applied in the field of comprehensive utilization of cassava resources, can solve the problems of difficulty in utilization, large water content of cassava distillers' grains, low nutritional value, etc., and achieve the effects of increasing ethanol concentration, reducing moisture content and reducing production costs.

Inactive Publication Date: 2010-07-07
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Description
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AI Technical Summary

Problems solved by technology

[0009] The object of the present invention is to provide a method for steam-exploded cassava solid-state fermentation ethanol and its comprehensive utilization. The method applies steam-explosion technology to cassava pretreatment. The cyanogenic glycosides in the process are converted into volatile hydrocyanic acid and volatilized, which relieves the poisonous effect of cyanide in cassava products and improves the utilization rate of subsequent resources; on the other hand, cassava pretreated by steam explosion can be directly fermented The production of ethanol greatly reduces the energy consumption of cassava crushing and starch cooking and liquefaction; solid-state fermentation greatly reduces the moisture content in the fermented mash, thereby increasing the concentration of ethanol in the fermented mash, reducing energy consumption for distillation, and reducing subsequent wastewater treatment. It solves the problems of high water content, low nutritional value and difficult utilization of cassava distiller's grains obtained by traditional fermentation methods, reduces production costs, and is conducive to the comprehensive utilization of cassava

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: get cassava 500g, cut into fritters, drop into steam explosion tank, process 5.5 minutes under water vapor pressure 0.5Mpa; In the material after processing, add glucoamylase (120U / g steam explosion dry material), After saccharification in a 60°C water bath for 40 minutes, cool to 30°C and sterilize by ultraviolet light for 20 minutes. In terms of mass percentage relative to steam-exploded cassava, add 0.1% ammonium sulfate, 0.15% potassium dihydrogen phosphate and 0.10% activated yeast, then ferment at 30°C for 42 hours, collect ethanol by distillation, and measure the distillation with an alcohol meter Alcohol, the alcohol content is 8.09%; the content of cyanide in fermented dregs is 5.31mg / kg, lower than the cassava starch cyanide content standard ≤ 10mg / kg, and the cyanide content in feed ≤ 50mg / kg.

Embodiment 2

[0031] Embodiment 2: get cassava 500g, cut into fritters, drop into steam explosion tank, process 4 minutes under water vapor pressure 0.6Mpa; In the material after processing, add glucoamylase (170U / g steam explosion dry material), After saccharification in a water bath at 55°C for 60 minutes, it was cooled to 32°C and sterilized by ultraviolet light for 15 minutes. In terms of mass percentage relative to steam-exploded cassava, add 0.15% ammonium sulfate, 0.05% potassium dihydrogen phosphate and 0.25% activated yeast, then ferment at 32°C for 54 hours, collect ethanol by distillation, and use an alcohol meter to measure the distillation to obtain Alcohol, the alcohol content is 9.10%; the content of cyanide in the fermentation residue is 2.79mg / kg, which is lower than the cassava starch cyanide content standard ≤ 10mg / kg, and the cyanide content in the feed ≤ 50mg / kg.

Embodiment 3

[0032]Embodiment 3: get cassava 500g, cut into fritters, drop into steam explosion tank, process 3 minutes under water vapor pressure 0.7Mpa; In the material after processing, add glucoamylase (160U / g steam explosion dry material), After saccharification in a water bath at 58°C for 40 minutes, it was cooled to 35°C and sterilized by ultraviolet light for 18 minutes. Add 0.05% ammonium sulfate, 0.25% potassium dihydrogen phosphate and 0.30% activated yeast, then ferment at 35°C for 48 hours, collect ethanol by distillation, and use alcohol meter Measure the alcohol obtained by distillation, the alcohol content is 11.25%; the content of cyanide in the fermentation residue is 3.15mg / kg, which is lower than the cassava starch cyanide content standard≤10mg / kg, and the cyanide content in the feed≤50mg / kg.

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Abstract

The invention discloses a method for solid state fermentation of ethanol through steam explosion of cassava and comprehensive utilization of the cassava. In the method, the steam explosion technology is applied to the pretreatment of the cassava. On one hand, under the action of high-temperature water vapor of the steam explosion pretreatment, cyanogenetic glycoside in the cassava raw material is converted into volatile hydrocyanic acid for volatilization, the toxic action of the cyanide in the cassava product is removed, and the utilization ratio of the follow-up resource is improved; on the other hand, the cassava after the steam explosion pretreatment can be directly fermented to produce the ethanol, and the energy consumption for crushing the cassava and stewing and liquefying the starch is greatly reduced. The cassava is subjected to solid fermentation, so that the water content in the fermenting mash is greatly reduced. Therefore, the ethanol concentration in the fermenting mash is increased, the distillation energy consumption is reduced, subsequent wastewater treatment is reduced, the problems that the alcohol dregs obtained by the traditional fermentation process have large water content, low nutritive value and difficult utilization are solved, the production cost is reduced, and the method is favorable for the comprehensive utilization of the cassava.

Description

technical field [0001] The invention belongs to the comprehensive utilization of cassava resources, in particular to a steam-exploded cassava solid-state fermentation ethanol and a method for its comprehensive utilization. Background technique [0002] Cassava, also known as cassava and cassava, is one of the world's three major potatoes (maling potato, sweet potato, cassava). It is widely cultivated in most provinces of our country, with a planting area of ​​about 9.3 million hectares and a national total output of about 450 million tons per year. The roots of cassava can be used as food, feed and industrial raw materials. However, since the main cassava production areas in China are mostly poor and arid mountainous areas, with inconvenient transportation and lagging processing, it is easy to increase production and difficult to increase value. Usually, people eat 1 / 3, feed 1 / 3, and rot 1 / 3. The processing industry is also mostly processed by workshops that digest excess c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/06A23K1/00C05F5/00
CPCY02E50/17Y02A40/20Y02E50/10
Inventor 陈洪章付小果
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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