CN-120861568-B - Method and device for reducing viscosity of vinasse based on enzyme treatment

Abstract

The invention belongs to the technical field of wine making byproduct treatment, and particularly discloses a method and a device for reducing viscosity of vinasse based on enzyme treatment, wherein the method comprises the following steps of S1, scattering of vinasse of white wine and mixing auxiliary materials through a stirrer; S2, adjusting the pH of the scattered and uniformly mixed distilled grains by ammonia water, adding an enzymolysis product, carrying out enzymolysis for 24 hours, S3, and adding a decomposition enzyme for further enzymolysis to obtain sugar. According to the method and the device for reducing the viscosity of the vinasse based on the enzyme treatment, the internal rotation mode and the external rotation mode of the stirrer are utilized to break up the vinasse and mix auxiliary materials, the multienzyme enzymolysis two-step method is utilized to reduce the viscosity of the vinasse, the vinasse break-up and two-step enzymolysis method is utilized to reduce the viscosity of the vinasse and improve the saccharification rate of the vinasse, and a foundation is laid for further fermenting the protein produced by the vinasse.

Inventors

• YU HAITAO
• WANG XU
• YAO BINGQIAN
• QIAO SHIYAN
• DENG AIHUA
• ZENG XIANGFANG
• Yi Simeng

Assignees

• 中国农业大学

Dates

Publication Date

20260508

Application Date

20250806

Claims (4)

1. 1. A method for reducing viscosity of distillers grains based on enzyme treatment, comprising the steps of: S1, scattering distilled spirit vinasse and mixing auxiliary materials through a stirrer; S2, adjusting the pH of the scattered and uniformly mixed vinasse by ammonia water, and adding an enzymatic hydrolysate for enzymolysis for 24 hours, wherein the enzymatic hydrolysate is medium-temperature alpha-amylase, and the enzymatic hydrolysis temperature is 70 ℃; s3, adding a decomposition enzyme for further enzymolysis to obtain sugar, and detecting physical and chemical indexes after 12 hours, wherein the decomposition enzyme is pullulanase and saccharifying enzyme; The stirrer comprises a feed inlet, a discharge hole, a rotating shaft and a motor, wherein the top of one end of the shell is provided with the feed inlet, the bottom of the other end of the shell is provided with the discharge hole, the rotating shaft is positioned in the shell, one end of the rotating shaft is rotationally connected with the inner wall of the shell, the other end of the rotating shaft penetrates through the inner wall of the shell, one end of the rotating shaft penetrating through the inner wall of the shell is provided with a belt pulley, and the belt pulley is connected with the output end of the motor through a belt; The rotating shaft is provided with an inner spiral belt and an outer spiral belt along the axis, the inner spiral belt and the outer spiral belt are respectively spirally wound on the rotating shaft, the edges of blades of the inner spiral belt are designed to be of a sawtooth-shaped or tooth-shaped structure, the blades of the outer spiral belt are also designed to be of tooth-shaped, but are staggered with the tooth shape of the inner spiral belt, shearing force is formed through mirror rotation, and the spiral directions of the outer spiral belt and the inner spiral belt are opposite.
2. 2. The method for reducing viscosity of distillers grains with enzyme according to claim 1, wherein the pH is adjusted to 5.8.+ -. 0.2 by ammonia in step S2.
3. 3. The method for reducing viscosity of distillers grains with enzyme according to claim 1, wherein in the step S2, the pH is reduced to 5.0.+ -. 0.5 after the enzymolysis for 24 hours.
4. 4. The method for reducing viscosity of distillers grains with enzyme according to claim 1, wherein in the step S3, enzyme activity of pullulanase is 5U/g and enzyme activity of saccharifying enzyme is 150U/g.

Description

Method and device for reducing viscosity of vinasse based on enzyme treatment Technical Field The invention relates to the technical field of wine making byproduct treatment, in particular to a method and a device for reducing viscosity of vinasse based on enzyme treatment. Background The solid brewing waste, namely vinasse, also called fermented grain or waste vinasse, in the white spirit industry is the solid matter remaining after the brewing link. As a solid byproduct in the production process of the distilled spirit vinasse, the physicochemical properties of the distilled spirit vinasse are closely related to the factors such as the grain types, the brewing process, the storage time and the like which are selected by the same ingredients. The water content of fresh distillers' grains and distillers dried grains varies greatly. In the distillers' grains dry matter component, cellulose, hemicellulose, crude protein, starch and colloid form a compact structure and are embraced into a sphere, which is caused by brewing raw materials, wherein white spirit of different brands adopts different raw materials, such as sorghum, rice, millet, wheat and the like, and the contents of the starch, protein, fat, cellulose, lignin and the like in the raw materials have certain difference. The brewing process, different process conditions, such as fermentation times, turning times, microorganism types and the like, can lead the decomposition conversion and the utilization rate of each component of the grain raw material to be different. And the storage time, along with the storage time, the moisture in the vinasse can diffuse into the environment, and the microorganisms can continuously decompose the residual organic matters. This results in distillers' grains containing a large amount of residual starch, hemicellulose and colloid, with viscosities as high as 1000-5000mpa.s, which severely impedes oxygen diffusion during fermentation, and does not achieve the desired effect of fermentation. Generally, about 3-4 tons of fresh distillers' grains are produced per 1 ton of white spirit produced. On the other hand, the distillers 'grains have high moisture and microorganism content, are easy to spoil during storage, harmful gas and high-concentration organic percolate can be generated in stacking, and environmental pollution risks can be generated if the distillers' grains are not properly treated in time. After the viscosity is reduced, the starch and protein released from the distillers' grains are easier to digest and absorb by animals, and can be used as a high-protein feed raw material to replace traditional feeds such as bean pulp and the like, so that the cultivation cost is reduced. The fluidity of the low-viscosity vinasse is improved in the feed granulating process, so that the mechanical blockage is reduced, and the production efficiency is improved. After the viscosity is reduced, the mass transfer efficiency of the distiller's grains is obviously improved, oxygen and nutrient substances are easier to diffuse, and the distiller's grains are suitable for solid state fermentation of microorganisms such as yeast, schizophyllum commune and the like, and Single Cell Protein (SCP) or high added value enzyme preparations are produced. The content of true protein in the fermentation product is improved, and a foundation is laid for the development of functional protein feed. In the process of producing methane by anaerobic fermentation of low-viscosity vinasse, the flowability is enhanced, so that the caking of materials in a reactor can be avoided, and the methane yield is improved. Reducing sugar (such as glucose and maltose) generated by enzymolysis can be directly used for ethanol fermentation, so that energy cascade utilization is realized. Although the traditional physical crushing or single enzymolysis method can reduce the viscosity briefly, the problems of high energy consumption, protein damage or viscosity rebound and the like exist, and the requirements of the application scene on material stability and nutrition retention cannot be met. The invention provides a method and a device for reducing viscosity of distillers' grains based on enzyme treatment, which fundamentally solve the contradiction. Disclosure of Invention The invention aims to provide a method and a device for reducing the viscosity of vinasse based on enzyme treatment, which are used for scattering vinasse and mixing auxiliary materials by utilizing an internal rotation mode and an external rotation mode of a stirrer, reducing the viscosity of the vinasse by utilizing a multi-enzyme enzymolysis two-step method, reducing the viscosity of the vinasse and improving the saccharification rate of the vinasse by utilizing the vinasse scattering and two-step enzymolysis method, and laying a foundation for further fermenting the protein produced by the vinasse. In order to achieve the above object, the present invention provides a method for reducing v