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technological process of cassava alcohol production

Release Time:2020-12-23 14:11Author:sd888Source:未知

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The technological process of cassava alcohol production
technological-process-of-cassava-alcohol-production
 
1. Raw material impurity removal: preliminary impurity removal of cassava, removal of mud, stones, rope and other impurities and metal bodies.
 
2. Raw material crushing: to reduce cooking time, facilitate mechanized and continuous production, and increase starch yield. Dried cassava has low moisture and high starch content, which makes it easy to break. It adopts one-stage crushing and negative pressure feeding.
 
3. Pre-cooking of the mixing material: The mixing water is used to cool the remaining water in the distillation chamber. The water temperature is controlled at about 70°C. The temperature is too low and the vibration is large when heating, which is not good for the uniform gelatinization of the raw materials. The temperature is too high and the material liquid is viscous. The ratio of material to water is controlled at 1:2.5~3. After the mixing is completed, add ɑ-amylase (additional amount is 0.2L/T starch raw material) to liquefy for 15 minutes, the main purpose is to reduce the viscosity of the pre-cooked mash, which is beneficial to the fermentation of thick mash.
 
4. Cooking: After the liquefaction is completed, quickly heat the mash to 92°C, and the cooking time should be more than 90 minutes. The steamed mash should be slightly yellow, free of particles, and be tested regularly.
 
5. Saccharification: prepare a 20-fold diluent of glucoamylase first, and then pass the cooking liquid into the fully cooled and sterilized saccharification tank through a vacuum cooler, control the temperature to 58-60°C, and add sugar according to 100u/g raw material flow The saccharification time should be maintained for 30 minutes. The saccharification index is: total sugar 10-13; total reducing sugar 5-6; saccharification rate 45%; acidity 4.3.
 
6. Fermentation: After cooling the saccharified mash, pump it into the fermentation tank, while adding 10% wine mash for fermentation, the fermentation temperature is 30-34℃, and the fermentation time is controlled at about 50h. The detection indicators of the mature fermented mash are: acidity ≤6.2, residual sugar ≤1%, residual reducing sugar ≤0.3%, and alcohol content 10-12% (v/v).
 
7. Distillation process: After the fermented mature mash is heated by the preheater, it enters from the top of the crude distillation tower, and steam is introduced into the bottom of the crude distillation tower. The temperature at the bottom of the crude tower is controlled to be 108℃-111℃, and the top temperature is 96~ At 98°C, the alcohol lees is discharged from the bottom of the crude distillation tower into 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 rough distillation tower. The bottom temperature of the rectification tower is 108~109℃, and the middle temperature is 84~85℃. The rectification is carried out, and the waste water at the bottom of the rectification tower is discharged into the sewage treatment plant. , And then through water washing, dealcoholization and other processes to make finished products, the finished alcohol and fusel oil are respectively cooled into the finished product storage tank.

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