What is the use of Song Xiaoyin in pure grain alcohol from eating to using enzyme 31 biological enzyme?
Speaking of food alcohol, there are generally three types of raw materials for production, one is corn, the other is molasses, the third is cassava, of course, there are raw materials such as wheat sorghum rice, corn, wheat, sorghum, rice, etc. are grains, and the alcohol produced with it as raw materials should be what we think of as grain alcohol. What role do biological enzymes play in the production of these grain alcohols?
To produce alcohol, the first step is to convert the starch in the grain into a monosaccharide or disaccharide such as glucose and maltose that can be directly used by Saccharomyces cerevisiae, which requires amylase and glycase. Now the general alcohol factory uses high-temperature amylase to liquefy, convert the starch in the grain into dextrin, destroy the spatial structure of the starch, and expose the glycoside bonds in it. Then if glucose is needed, glycase is added for saccharification, and if maltose is needed, fungal amylase or β-amylase is added for saccharification, and in order to increase the saccharification effect, pruran enzyme is often used. Using this dual-enzymatic method, the carbon source required for Saccharomyces cerevisiae can be obtained within a few hours.
In the past, in order to improve the growth rate of Saccharomyces cerevisiae, urea was often added as a nitrogen source in alcohol production, and with the gradual attention paid to food health, the state has banned the addition of urea to food alcohol production. In order to enable yeast to grow quickly and robustly in a urea-free state, proteases have been added to fermented mash. Proteases can hydrolyze the proteins in the grain into amino acids that can be quickly absorbed and utilized by Saccharomyces cerevisiae, thereby providing a high-quality nitrogen source for the mother wine, while reducing the glucose consumed by the synthesis of amino acids in the yeast, so that more sugars are used to ferment into alcohol, and the wine yield is improved.
Corn and other grains contain a large amount of phytic acid, phytic acid can bind phosphorus salts, not only the phosphorus it binds can not be used by the mother of wine, its spatial structure also binds some of the main nutrients such as starch and protein. The addition of phytase in the production process of grain alcohol can effectively degrade phytic acid and improve the hydrolysis rate of starch and protein, and the products of phytase hydrolysis of phytic acid, fiber alcohol and phosphorus, are the nutrients needed for the growth of the mother of wine. Moreover, the addition of phytase can increase the utilization rate of phosphorus in DDGS feed, an alcohol by-product, reduce phosphorus emissions in livestock excreta, and reduce pollution mitigation.
Corn, wheat, rice, sorghum and other grains in addition to starch and protein, there are some cellulose, hemicellulosic substances, these substances combined into a complex spatial structure, bound part of the starch and protein, making it difficult to be enzymatic hydrolysis and difficult to be used by yeast, and these substances absorb water after expansion, resulting in transmission of mass transfer and filtration difficulties, affecting the normal progress of production. The addition of cellulase, dextranase, glucosidase and xylanase can hydrolyze these cellulose and hemicellulosic macromolecular substances, reduce the viscosity of mash, improve filtration speed and wine yield.
The traditional alcohol industry is a high energy consumption industry, energy saving and consumption reduction potential is very large, the application of biological enzyme preparations in the alcohol industry, especially the application of dual enzyme method is a revolutionary change, with the continuous development of technology, biological enzymes will play an increasing role in the food alcohol industry.
