Study On Technology Of Producing Alcohol From Sweet Sorghum By Solid-state Fermentation

Technology of producing alcohol from sweet sorghum could mainly be dividedinto solid fermentation technology and liquid fermentation technology. Solidfermentation technology characterized as its large-scale equipment, disposal difficult,but it is more suitable for production of middle-small enterprise. Liquid fermentationtechnology which is with high-production capacity, long-transport distances and easyto form large-scale enterprises, but if we used related press engines which can makethe processing cycle concentrated by using the mature technology of the cane sugarmanufacturing industry. Syrup stored by evaporation concentration to prolong themachining cycle.In this paper, on the basis of combination with production practice, the influenceof related factors of solid fermentation technology is analyzed in more detail.In orderto seek a path of economic and efficient technical approach of production in solidfermentation, to provide a theoretical basis and experimental results for ScaleProduction.We have carried out these works:1、Analysis effect of moisture on fermentation, it was verified that increasedmoisture can improve the ferment wine production rate. Water control is to below80%could favor wine production rate of raw materials.2、Analysis effect of different addition of nutrients on fermentation, it was alsoverified that optimal addition of nutrients is favorable to improve ferment wineproduction rate.3、Analysis effect of different reduction ratio on fermentation, it was alsoverified that the current reduction ratio could meet the need of fermentation.It is notnecessary to consume energy to further improve the reduction ratio. 4、Analysis effect of edition of of glucoamylase cellulase and xylanase onfermentation, it was also verified that the current optimal additional quantity of variousenzyme preparation is favorable to increase not only sugar and cellulose utilization ofraw materials but also wine production rate of raw materials.5、Analysis effect of different addition of yeast, it was also verified that thecurrent additional quantity of yeast could meet the need for mass production. Furtheractivation and proliferation could reduce the yeast consumption.Finally, on the basis of the different experiments and comparative analysis, wecan see that sweet sorghum by solid-state fermentation is a long-term hardestengineering which need to have a further optimization system and technologyimprovement.