一种​利用​柿子​制作​乙醇​的​方法

源语言标题
(CN103173500) 一种​利用​柿子​制作​乙醇​的​方法
公开号/公开日
CN103173500 A 2013-06-26 [CN103173500] / 2013-06-26
申请号/申请日
2013CN-0070969 / 2013-03-06
发明人
LIU XIAOJIANG;LI SEN;
申请人
SHANXI XINSHAN GENETIC ENGINEERING;
主分类号
IPC分类号
C12P-007/06
摘要
(CN103173500) 一种​利用​柿子​制作​乙醇​的​方法,配料:成熟​柿子​60%~78%;自来水​10%~20%;黑​曲菌​0.05%~1%;食用​碱​0.1%~2%;柠檬酸​0.01%~0.5%;明胶​0.1%~2%;氧化钙​10%~20%;它的​生产​工艺​步骤​是:脱涩—破碎—过滤—去​单宁—调​糖—调​酸—调温—发酵—发酵​中​管理—提炼​粗​液—蒸馏—精馏—提纯。本​发明​使用​柿子​作为​原料,不​添加​任何​谷物,来生​产​乙醇,柿子​产​量大,种植​面积​广,含糖量​高,是​替代​粮食​制造​乙醇​的​最佳​原料。
地址
代理人
代理机构
;
优先权号
2013CN-0070969 2013-03-06
主权利要求
(CN103173500) 1. One method of making ethanol using persimon, ingredients: Mature persimon 60%-78%; tap water 10%-20%; black koji mold 0.05%-1%; edible alkali 0.1%-2%; citric acid 0.01%-0.5%; gelatin 0.1%-2%; calcium oxide 10%-20%; Its production process step is: (1). Astringent: will persimon clean, warm water at 40 degrees for 24 hours soaking, removing astringency; (2). Crushing: stainless steel crusher, will be broken up into a thick persimon persimon stock solution; (3). Filter: a coarse mesh to the inside of the dope impurities such as persimon terrier and nuclear, filtered to remove; (4). De-tannin: adding an edible base, and the tannin destroyed, insoluble substance being insoluble in water, filtered out; (5). Sugar: stock solution was diluted with water to the sugar content is twelve of the persimmon liquid persimon; (6). Adjusting acid: was adjusted to pH 3 with citric acid and the PH of the persimmon liquid; (7). Tempering: adjust the temperature to 34 degrees, and the incubation continued for 120 hours; (8). Fermentation: after detecting the respective indicator members meet the criteria, in an agitated state, the addition of five percent of yeast, yeast necessitating "wake-up", formulated using the yeast slurry; Method of preparing the yeast was brought into yeast are cultured in warm water at 34 for three hours; (9). Fermentation management: once per day for up and down the fermentation broth, the fermentation is more uniform; not intermittently observed temperature change of the fermentation broth, the best temperature is 34; Is not intermittent detection of the fermentation broth sugar content and alcohol content, sugar content  1% and the alcohol content when  10%, end of fermentation; (10). Distills crude liquid: broth filtration of the fermentation end of the press, the crude liquid was put forth; (11). Distillation: the green liquor subjected to a distillation column, is subjected to distillation, to obtain ninety-five percent ethanol; (12). Distillation: a distillation device, and the step (11) obtained ethanol content is increased to 99.5% or more; (13). Purified: the step with a calcium oxide (12) further purifying the ethanol obtained, to produce a fuel ethanol.
法律状态
(CN103173500) LEGAL DETAILS FOR CN103173500  Actual or expected expiration date=2015-02-11    Legal state=DEAD    Status=LAPSED     Event publication date=2013-03-06  Event code=CN/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=CN CN201310070969  Application date=2013-03-06  Standardized application number=2013CN-0070969     Event publication date=2013-06-26  Event code=CN/A  Event type=Examination events  Published application  Publication country=CN  Publication number=CN103173500  Publication stage Code=A  Publication date=2013-06-26  Standardized publication number=CN103173500     Event publication date=2013-06-26  Event code=CN/C06  Event indicator=Pos  Event type=Examination events  Publication    Event publication date=2013-07-24  Event code=CN/C10  Event type=Examination events  Request of examination as to substance    Event publication date=2015-02-11  Event code=CN/C02  Event indicator=Neg  Event type=Event indicating Not In Force  Deemed withdrawal of patent application after publication (patent law 2001)
专利类型码
A
国别省市代码
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