Introduction to new technology of corn alcohol
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Introduction to the new corn alcohol process Introduction to the new alcohol process technology 1 Process characteristics: 1.1 Fermentation of pure sugar and improving the comprehensive utilization capacity of corn. Traditional alcohol production uses whole corn kernel crushing and fermentation with residue to produce alcohol and DDGS. The comprehensive utilization capacity of corn is low, the selling price of DDGS is low, and the cost of wastewater concentration is high. Our company uses a semi-wet method to remove the embryos and peel the corn endosperm powder, liquefy it, saccharify it, and then filter it to obtain the clear liquid. Clear liquid ferments quickly. Corn germ can directly refine corn oil, corn germ cake and corn protein. The price is higher than DDGS. The company has high comprehensive utilization capacity. For every 10,000 tons of alcohol, 1,600-1,800 tons of germ can be separated, 800-900 tons of corn oil can be extracted, and 7,500-8,000 tons of corn protein can be extracted. The value recovered from corn by-products is equivalent to 51% of the value of corn. 1.2 "Double-high" strain, improves economic benefits The company's CL yeast strain is used for alcohol production, which can withstand a wine concentration of more than 12% (v/v) and a temperature of 40°C. Compared with other domestic strains, it saves a lot of cooling water and electricity consumption, reduces equipment investment, and improves economic benefits. 1.3 Isolate yeast and improve the comprehensive benefits of the enterprise. In traditional alcohol fermentation, yeast and mash are mixed together to make DDGS, which is a huge waste. Our company uses clear sugar fermentation, and separates alcoholic yeast during fermentation. It can be returned to the fermentation to make seeds. It can be fermented in large quantities. It can also be used as raw material for deep processing into yeast essence (yeast extract). For every 10,000 tons of alcohol, 300 tons of alcoholic yeast can be separated, and 600 tons of yeast flavoring can be made, worth 9 million yuan. 1.4 No sewage discharge, clean production process. Our company separates the yeast mash, distills it to obtain alcohol, and then processes it to reach 99.5% (v/v). The waste water can be partially used. If it can reach the process water standard through membrane treatment, all of it can be recycled and used. The company will achieve no sewage discharge. attached: Alcohol fermentation technical indicators: Fermentation temperature: 38-40℃ fermentation time: 12-16 hours fermentation form: continuous fermentation fermentation index: 4.5kg/hour/cubic meterDetailed contact information: www.hxhg.com.cn
Semi-wet degermination is feasible and used in many companies. It originated from a large company in Heilongjiang. Clear liquid fermentation was invented by researchers from a university in Dalian and used by a company in Anhui. However, it has proven to be unfeasible and there are many problems that cannot be solved at least currently. So it is currently unavailable.
attached: Alcohol fermentation technical indicators: Fermentation temperature: 38-40℃ fermentation time: 12-16 hours fermentation form: continuous fermentation fermentation index: 4.5kg/hour/cubic meter. The fermentation time is so short? Can you provide detailed indicators of mature mash (alcohol content, residual sugar, etc.)? How to control the problem of bacterial contamination in continuous fermentation?
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It is technologically feasible to use corn or other grains to produce alcohol in large quantities. However, the global food crisis that broke out some time ago has caused great controversy over the feasibility of using grain to produce ethanol!
Corn fermentation is a mature process after all. What needs to be improved is the energy saving and energy integration of the fermentation process and the entire fermentation broth purification process to reduce production costs.
Is there any information on corn rhizome fermentation?
Clear liquid fermentation is not possible, and several companies that do clear liquid fermentation have now begun to change back. The semi-wet method is still a better choice. Continuous fermentation can shorten the fermentation time, which in fact improves the utilization rate of the equipment. Although alcohol fermentation has relatively low requirements for bacterial contamination, the impact of accumulated bacteria during long-term continuous fermentation cannot be underestimated. Under normal circumstances, there is no disinfection step in factory alcohol production. How to control it? Although pH adjustment can reduce the probability of bacterial contamination, it cannot avoid bacterial contamination. Therefore, is it necessary to add a disinfection device to reduce the probability of bacterial contamination to maintain continuous fermentation? This post was last edited by raphael813 on 2009-2-2 17:05 ]
It is better to use corn stalks for fermentation. Corn is still relatively expensive.
Fermentation temperature: 38-40℃ fermentation time: 12-16 hours fermentation form: Continuous fermentation. Even if it is a high-temperature continuous fermentation, the time is short. It is estimated that the residual sugar is very high, or the wine content is very low. Can it really be achieved without wastewater discharge? If so, what is the cost of water treatment per ton of alcohol?