Process of ethanol production from cassava tapioca
Release Time：2020-06-30 18:51Author：sd888Source：未知
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Technological process of producing cassava alcohol
1. Purification of raw materials: preliminary removal of impurities in cassava to remove mud, stones, ropes and other debris and metal bodies.
2. Crushing of raw materials: to reduce cooking time, facilitate mechanized and continuous production, and improve starch liquor yield. Dried cassava has low water content, high starch content, and is easily broken. It adopts first-level crushing and negative pressure feeding.
3. Pre-cooking of mixing materials: The mixing water is cooled by the distillation chamber. The water temperature is controlled at about 70°C. The temperature is too low, and the vibration is large when heated, which is unfavorable for the uniform gelatinization of the raw materials. The ratio of material to water is controlled at 1:2.5～3. After the mixing is completed, add α-amylase (0.2L/T starch raw material added) to liquefy for 15min. The main purpose is to reduce the viscosity of the pre-cooked mash, which is beneficial to thick mash fermentation.
4. Cooking: After the liquefaction is completed, quickly heat the mash to 92°C, and the cooking time should be more than 90min. The cooking mash should be slightly yellow, without particles, and be regularly tested and tested.
5. Saccharification: first prepare a 20-fold dilution of saccharification enzyme, and then pass the cooking liquid into the saccharification tank that has been completely cooled and sterilized through a vacuum cooler, control the temperature to 58 ~ 60 ℃, and add sugar according to 100u/g raw material flow The enzyme should be saccharified for 30 minutes. The saccharification index is: total sugar 10-13; total reducing sugar 5-6; saccharification rate 45%; acidity 4.3.
6. Fermentation: The saccharified mash is cooled and pumped into the fermentor, and 10% distillate mash is added for fermentation at a fermentation temperature of 30-34°C and the fermentation time is controlled at about 50h. The detection indexes of fermented mature mash are: acidity ≤6.2, residual sugar ≤1%, residual reducing sugar ≤0.3%, and alcohol content 10-12% (v/v).
7. Distillation process: The fermented mature mash is heated from the preheater and enters from the top of the roughening tower, steam is introduced into the bottom of the roughening tower, the bottom temperature of the crude tower is controlled to be 108℃-111℃, and the top temperature is 96～ At 98℃, the alcohol lees is discharged from the bottom of the roughening tower and enters the sewage treatment plant for treatment. Crude alcohol vapor with an alcohol content of about 50% enters the middle of the rectification tower from the top of the rectification tower. The bottom temperature of the rectification tower is 108～109℃ and the middle temperature is 84～85℃. Then, it is washed and de-alcoholed to make the finished product. The finished alcohol and fusel oil are cooled into the finished product storage tank.
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