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鲜甘薯高浓度发酵生产燃料乙醇的瓶颈之一是醪液粘度高,容易堵塞管路,严重影响工业化生产和增加能源消耗,同时也会降低乙醇发酵效率.为解决此问题,进行了添加降粘酶系及其作用条件优化研究,结果如下:1)确定最适降粘酶系为四川禾本生物工程有限公司的纤维素酶,粘度由1.7×104mPa.s降到8.8×102mPa.s,并且降低了生产成本;2)确定降粘酶作用前高温处理条件:110℃,20 min;3)最适降粘酶对不同品种鲜甘薯高浓度发酵的降粘效果表明降粘酶对大部分品种鲜甘薯降粘效果较好,粘度均约为1.0×103mPa.s以下,最低粘度只有2.7×102mPa.s,粘度下降率均在95%以上;4)在确定最适降粘酶系和其作用前高温条件后,将其应用于工业化生产,加入降粘酶2 h后发酵醪液的粘度由1.8×105mPa.s下降到2.7×103mPa.s,发酵后终粘度仅为7.9×102mPa.s,发酵时间仅为23 h,乙醇浓度达到10.56%(V/V),进一步验证了该降粘酶系应用于工业化鲜甘薯燃料乙醇生产的实际意义.表8参19
One of the bottlenecks in the production of fuel ethanol by high concentration fermentation of fresh sweet potato is that the viscosity of the mash is high and it is easy to block the pipeline which will seriously affect the industrial production and increase the energy consumption as well as reduce the ethanol fermentation efficiency.To solve this problem, The results were as follows: 1) The optimal enzyme system for reducing enzyme was identified as Sichuan Hebi Bioengineering Co., Ltd., its viscosity decreased from 1.7 × 104 mPa · s to 8.8 × 102 mPa · s and Reducing the production cost; 2) determining the condition of high temperature treatment before the action of reducing enzyme: 110 ° C for 20 min; 3) the viscosity reducing effect of the optimum reducing enzyme on the fermentation of fresh sweet potato at different concentrations shows that, The viscosity of fresh sweet potato is better than 1.0 × 103mPa · s, the lowest viscosity is only 2.7 × 102mPa · s, and the rate of viscosity decrease is over 95%. 4) After determining the optimal enzyme system and its effect After the pre-high temperature condition, it was applied to industrial production. The viscosity of fermented mash decreased from 1.8 × 105mPa · s to 2.7 × 103mPa · s after 2 hours of addition of the enzyme, and the final viscosity was only 7.9 × 102mPa · s after fermentation. The fermentation time was only 23 h and the ethanol concentration reached 10.56% (V / V), which further confirmed the decrease Industrial enzymes used in the actual sense of fresh sweet potatoes fuel ethanol production. Table 8 Reference 19