Khoa: Công Nghệ Sinh Học PHÂN TÍCH VÀ SO SÁNH SẢN XUẤT CỒN BẰNG PHƯƠNG PHÁP AMYLOSE VÀ MYCOSMALT SINH VIÊN THỰC HIỆN NGUYỄN THỊ DIỄM (C6SH3) LÊ THỊ THÙY LINH (C6SH3) TRẦN VĂN TỚI (C6SH3) NGUYỄN THỊ THÚY HẰNG (C6SH1-MSSV: 1021090107) Thành phố HCM: 20-2-2012 Trang 1 Khoa: Công Nghệ Sinh Học Trang 2 Khoa: Công Nghệ Sinh Học LỜI CẢM ƠN Được sự hướng dẫn của thầy giáo bộ môn, cùng yêu cầu mà môn học đặt ra nhóm chúng em đã cùng nhau bắt tay vào tìm hiểu chủ đề Phân tích và so sánh sản xuất cồn bằng phương pháp Amylose và Mycosmalt Một lĩnh vực khá quen thuộc nhưng luôn mang lại sự hấp dẫn cũng như hào hứng với những bạn ham mê tìm hiểu. Có thể nói khoảng thời gian hoan thành bài tiểu luận cùng nhau chúng em đã học hỏi được rất nhiều, về cả kiến thức lẩn khả năng làm việc nhóm. Để có dược những thành quả trên chúng em xin chân thành gửi lời cảm ơn chân thành và sâu sắc đến: Ban lãnh đạo trường Cao Đẳng Kinh tế Công nghệ TPHCM. Thầy Nguyễn Minh Khang đảm nhiệm bộ môn Công nghệ lên men Cùng toàn thể các thành viên lớp C6SH3 đã nhiệt tình giúp đỡ góp ý cho chúng em hoàn thành bài tiểu luận. Với sự cố gắng tìm hiểu trong thời gian qua hi vọng bài tiểu luận này sẽ là một tài liệu hữu ích với thầy và các bạn. Tuy đã rất cố gắng nhưng không thể tránh khỏi những sai sót chúng tôi rất mong sự góp ý của thầy và các bạn Sinh Viên Thực Hiện Nguyễn Thị Diễm (C6SH3) Lê Thị Thùy Linh (C6SH3) Trần Văn Tới (C6SH3) Nguyễn Thị Thúy Hằng (C6SH1- MSS:1021090107) Trang 3 Khoa: Công Nghệ Sinh Học ĐÁNH GIÁ CỦA GIÁO VIÊN Trang 4 Khoa: Công Nghệ Sinh Học LỜI MỞ ĐẦU Từ xa xưa loài người đã biết sản xuất ra cồn làm đồ uống. Ngày nay nghề làm rượu cồn đang phát triển và chiếm tỷ lệ khá lớn trong các ngành kinh tế quốc dân. Trong tiến trình hội nhập và phát triển, ngành công nghiêp Việt Nam đang tạo ra những bước ngoặt mới làm thay đổi bộ mặt nền kinh tế. Công nghiêp nói chung và công nghiệp sản xuất thực phẩm nói riêng đang từng bước đổi mới về công nghệ để tạo ra những sản phẩm có chất lượng tốt nhất, đáp ứng tối đa nhu cầu thị hiếu. Môt trong những ngành công nghiệp đang phát triển, đóng góp vào ngân sách nhà nước một khoản không nhỏ là ngành sản xuất các sản phẩm lên men. Trong số đó phải nói đến công nghệ sản xuất cồn. Nhưng nói đến công nghệ sản xuất cồn thì chúng ta phải nói đến phương pháp sản xuất ra nó, bởi vì thế mà chúng em đã tìm hiểu về vấn đề này. Dưới đây là bài báo cáo của chúng em sau quá trình tìm hiểu. Vì do thời gian ngắn, và kiến thức có hạn nên chắc chắn bài báo cáo có nhiều thiếu sót mong được thầy và các bạn đóng góp thêm ý kiến. Trang 5 Khoa: Công Nghệ Sinh Học MỤC LỤC Đánh giá của giáo viên ································································ 4 Lời mở đầu ·············································································· 5 Mục lục ·················································································· 6 Danh sách các hình ····································································· 9 Danh sách các bảng ······································································ 10 Phần 1: Đặt vấn đề ····································································· 11 Phần 2: Tổng quan về công nghệ cồn ················································ 12 2.1: Sơ lược về tình hình sản xuất cồn ··············································· 12 2.1.1: Sơ lược cồn nước ta và trên thế giới ········································· 12 2.1.2: Tình hình sản xuất và sử dụng cồn trên thế giới ···························· 13 2.2: Những tính chất cơ bản của cồn ················································· 15 2.2.1: Tính chất vật lý ·································································· 15 2.2.2: Tính chất hóa học của cồn ····················································· 15 2.2.2.1: Tác dụng của oxy ····························································· 15 2.2.2.2: Tác dụng của kiềm loại kiềm và kiềm thổ ································ 16 2.2.2.3: Tác dụng với NH3 ······························································ 16 2.2.2.4: Tác dụng với axit ····························································· 16 2.2.2:Tính chất hóa học ································································ 17 2.3: Nguyên liệu dùng trong sản xuất cồn ·········································· 17 2.3.1: Thành phần mật rỉ ······························································ 17 2.3.2: pH của mật rỉ ···································································· 18 2.3.3: Vi sinh vật trong mật rỉ ························································· 18 2.4: Sơ đồ quy trình công nghệ sản xuất cồn thương phẩm ······················ 19 Phần 3: Chưng cất và tinh chế cồn ··················································· 20 3.1: Lý thiết và tinh chế cồn ·························································· 20 3.2: Sơ đồ chưng cất và tinh chế cồn ················································ 21 3.2.1: Chưng luyện cồn gián đoạn ··················································· 21 3.2.1.1:Chưng cất cồn ·································································· 21 Trang 6 Khoa: Công Nghệ Sinh Học 3.2.1.2: Tinh chế cồn ··································································· 23 3.2.2: Sơ đồ chưng luyện bán liên tục ··············································· 25 3.2.3: Chưng luyên liên tục ··························································· 25 3.2.3.1: Sơ đồ hai tháp gián tiếp một dòng ·········································· 25 3.2.3.2: Hệ thống ba tháp làm việc gián đoạn ······································ 27 3.2.3.3: Sơ đồ chưng luyện ba tháp và tháp làm sạch ····························· 29 3.3: Sơ đồ dây chuyền công nghệ tinh chế cồn ····································· 30 3.3.1: Sơ đồ dây chuyền công nghệ ·················································· 30 3.32: Thuyết minh sơ đồ dây truyền công nghệ ···································· 31 Phần 4: Công nghệ sản xuất cồn ····················································· 33 4.1: Công nghệ sản xuất cồn ·························································· 33 4.1.1: Nguyên liệu ······································································ 33 4.1.2: Yêu cầu ··········································································· 33 4.2: Rì đường ············································································ 33 4.2.1: Thành phần ······································································ 33 4.2.2: Ứng dụng của mật rỉ ···························································· 34 4.2.3: Nguyên liệu chứa tinh bột ····················································· 34 4.2.4: Nước ·············································································· 35 4.2.5: Men ··············································································· 36 4.3: Xử lí nguyên liệu tinh bột ························································ 37 4.3.1: Nghiền nhiên liệu ······························································· 37 4.3.2: Nấu nhiên liệu ··································································· 37 4.3.2.1: Phương pháp nấu gián đoạn ················································· 37 4.3.2.2: Phương pháp nấu bán liên tục ·············································· 38 4.3.2.3: Phương pháp nấu liên tục ···················································· 39 4.4: Đuờng hóa dịch cháo ····························································· 40 4.5: Chức năng enzyme trong quá trình thủy phân tinh bột ······················ 40 4.5.1: Phương pháp Amylo ···························································· 40 4.5.2: Phương pháp Mycosmalt ······················································ 42 Trang 7 Khoa: Công Nghệ Sinh Học 4.6: Vị trí tác dụng của anylase lên mạnh tinh bột ································· 45 4.6.1: Quá trình đường hóa ···························································· 45 4.6.1.1: Đường hóa gián đoạn ························································ 46 4.6.1.2: Đường hóa liên tục ··························································· 47 4.6.1.3: Phương pháp liên tục ························································· 49 4.6.2: Quy trình lên men ······························································· 50 4.6.2.1: Lên men dịch đường từ nguyên liệu tinh bột ····························· 50 4.6.2.2: Lên men dịch đường từ nguyên liệu mật rỉ ······························· 52 4.6.3: Quy trình chưng cất ···························································· 53 4.7: Ứng dụng cồn ······································································ 55 4.8: Các điều kiện ảnh hưởng ························································· 56 4.8.1: Yếu tố ảnh hưởng đến quy trình lên men cồn ······························· 56 4.8.1.1: Nồng độ đường ······························································· 56 4.8.1.2: Oxy ············································································· 56 4.8.1.3: Độ cồn ·········································································· 57 4.8.1.4: Độ pH ·········································································· 57 4.8.1.5: Nhiệt độ ········································································ 58 4.8.2: Các yếu tố ảnh hưởng đến quá trình lên men································· 58 4.8.2.1: Nồng độ cồn ··································································· 58 4.8.2.2: Nhiệt độ ········································································ 58 4.8.2.3: Nồng độ ········································································ 58 4.8.2.4: Oxi ·············································································· 59 4.8.2.5: Môi trường dinh dưỡng ······················································ 59 4.8.3: Các yếu tố ảnh hưởng ·························································· 59 4.8.3.1: Môi trường dinh dưỡng ······················································ 59 4.8.3.2: pH môi trường ································································ 60 4.8.3.3: Sự thoáng khí ································································· 60 Phần 5: Kết luận ········································································ 61 Tài liệu tham khảo ······································································ 62 Trang 8 Khoa: Công Nghệ Sinh Học DANH SÁCH CÁC HÌNH Hình 1: Sơ đồ chưng gián······························································· 23 Hình 2: Sơ đồ tinh chế gián đoạn ···················································· 24 Hình 3: Sơ đồ liên tục hai tháp ······················································· 26 Hình 4: Sơ đồ chưng ba tháp gián tiếp một ········································· 29 Hình 5: Nấm Mucor ···································································· 41 Hình 6: Nấm Rhizopus Sp ···························································· 42 Hình 7: Nấm Aspergillus Oryzase ··················································· 43 Hình 8: Nấm Aspergillus Niger ······················································ 44 Trang 9 Khoa: Công Nghệ Sinh Học DANH SÁCH CÁC BẢNG Bảng 1: Tình hình sản xuất cồn của một số nước năm 1985······················· 13 Bảng 2: Tình hình tiêu thu cồn ở một số nước năm 1975 ·························· 14 Trang 10 [...]... ruợu 99,98C 75C 3 2 nuớc lạnh 5 5 co2 S DY TRUYN TINH CH CN 9 78,43C 5 đa về kho chứa 142,9C hơi nuớc 95%v nuớc lạnh sơ đồ dây chuyền công nghệ phân xởng tinh chế cồn 9 Thỏp tinh; 10 Thỏp lm sch nuớc lạnh 78,43C 142,9C 95%v hơi nuớc 5 45%v 78,43C 10 96%v cồn sản phẩm nuớc lạnh 77,69C nuớc lạnh 5 6 nuớc lạnh 5 Trng C Kinh t-Cụng ngh TP.HCM Khoa: Cụng Ngh Sinh Hc 3.3 S dõy truyn cụng ngh tinh ch cn 3.3.1... lờn nh thỏp 4 lm cho mt n nh v cht lng cn kộm ng u http://www.ebook.edu.vn Trang 28 Trng C Kinh t-Cụng ngh TP.HCM Khoa: Cụng Ngh Sinh Hc giấm chín 1 7 6 3 7 7 6 9 về 8 12 10 cồn đầu 5 đến tháp làm sạch 11 13 8 4 ruợu fusel cồn sản phẩm hơi nuớc hơi dầu fusel bã ruợu nuớc thải hình 4: sơ đồ chung ba tháp gián tiếp 1 1.Thựng cha gim; 2.Bỡnh hõm gim; 3.Bỡnh tỏch CO2; 4.Thỏp thụ; 5.Bỡnh chụng pht gim;... http://www.ebook.edu.vn Trang 24 Trng C Kinh t-Cụng ngh TP.HCM Khoa: Cụng Ngh Sinh Hc 3.2.2 S chng luyờn bỏn liờn tc Lờn men xong dm chớn c bm vo thựng m vỡ lm vic giỏn on nờn phi b trớ hai thựng song song lm vic so le n nh phn no nng cn cho trc khi vo thỏp tinh Cn ct thụ c un trc tip bng hi nc cú ỏp sut 0,81 kg/cm2 Hi ru bay lờn ngng t ri vo thựng cha ,tip ú liờn tc vo thựng tinh ch thựng tinh ch... (0,30,5%) so vi hi nh nhng cha ớt este v aldehyt 3.2.3 Chng luyn liờn tc Chng luyn liờn tc cú th thc hin theo nhiu s khỏc nhau: 2 thỏp ,3 thỏp hoc 4 thỏp Trờn s ny ngi ta li chia h thng chng luyn mt dũng (giỏn tip) hoc hai dũng (va giỏn tip va trc tip) 3.2.3.1 S hai thỏp giỏn tip 1 dũng http://www.ebook.edu.vn Trang 25 Trng C Kinh t-Cụng ngh TP.HCM giấm chín Khoa: Cụng Ngh Sinh Hc co 2 1 7 7 cồn đầu... giỏn tip va trc tip) 3.2.3.1 S hai thỏp giỏn tip 1 dũng http://www.ebook.edu.vn Trang 25 Trng C Kinh t-Cụng ngh TP.HCM giấm chín Khoa: Cụng Ngh Sinh Hc co 2 1 7 7 cồn đầu Nuớc lạnh 9 2 6 3 5 8 10 4 cồn sản phẩm 11 dầu fusel hình 3: sơ đồ liên tục hai tháp 1 Thựng cao vi; 2 Bỡnh hõm dm; 3.Bỡnh tỏch CO2 v khớ khụng ngng; 4 Thỏp ct thụ; 5.Bỡnh chng pht dm; 6.Bỡnh ngng t cn; 7 Bỡnh lm lnh rut g; 8 thỏp... gm cỏc alcol cao phõn t nh acol amylic, alcol izoamylic, izobutylic, propylic,izopropylic khu vc nng cao ca alcol etylic, cỏc tp cht cui cú bay hi nh hn so vi bay hi ca alcol etylic khu vc nng etylic thp, bay hi ca tp cht cui cú th ln hn so vi alcol etylic Tp cht cui in hỡnh nht l axit axetic, vỡ rng bay hi ca nú kộm hn alcol etylic tt c mi nng Tp cht trung gian cú hai tớnh cht, va cú th... nh glutamic ,lxin ,alanin v.vLng nit trong r ng mớa ch khong 0,51% , ớt hn so vi r trong c ci(1,22,2) Do cha ớt nit nờn khi lờn men r ng chỳng ta phi b xung lng nit t ure hoc amoni sunfat 2.3.2 PH ca mt r Bỡnh thng pH ca mt r t 6,87,2; r mi sn xut ra cú th cú pH=7,28,9 ; kim ca r khong 0,52o (1o kim tng ng 1ml dung dich H 2SO4 1N trung ho ht 100 g r ) kim gõy ra bi cỏc mui canxi ca axit cacbonic... Khoa: Cụng Ngh Sinh Hc + Hm lng Clo 0,5 mg-E / lớt + H 2SO4 80 mg-E / lớt + Hm lng Asen 0,05 mg-E / lớt + Hm lng Pb 0,1 mg-E / lớt + Hm lng F 3 mg-E / lớt + Hm lng Zn 5 mg-E / lớt + Hm lng Cu 3 mg-E / lớt + NH3 v cỏc mui NO2-, NO3-: khụng cú S tng quỏt cụng ngh sn xut cn Etylic 4.2.5.Men Ging c im ca phng phỏp Amylo ng húa khỏ trit nờn hiu sut ru so vi nguyờn liu cao Chu k 1 m ru kộo di nờn nng sut... mựi thm c trng, cú v cay, sc hỳt m mnh, d bay hi Ru ho tan trong nc bt c t l no, kốm theo cỏc hin tng to nhit v co th tớch Ru ho tan c nhiu cht vụ c: nh CaCl2, MgCl2, SiCl4,KOHv nhiu cht khớ : H2,N2,O2 ,SO2 ,H2S,COnhng khụng ho tan c tinh bt dissaccaric Cỏc thụng s vt lớ ca ru etylic nguyờn cht: + T trng: d204= 0,7894, d154= 0,7942, d04= 0,8060 + Phõn t lng: 46,03 + Nhit lng sụi: 78,32oC ỏp su t 760 mmHg... c sau khi chng ct cũn cha rt nhiu tp cht (trờn 50 cht), cú cu to v tớnh cht khỏc nhau Trong ú gm cỏc nhúm cht nh: aldehyt, este, alcol cao phõn t v axit hu c, hm lng chung ca tp cht khụng vt quỏ 0,5% so vi khi lng cn etylic Theo s liu ca Vin nghiờn cu Ucrain, hm lng tp cht trong cn thụ nhn c t mt r dao ng trong gii hn khỏ ln Axit t 20200 mg/l, este t 150550 mg/l, aldehyt t 90900 mg/l, alcol cao phõn . cầu mà môn học đặt ra nhóm chúng em đã cùng nhau bắt tay vào tìm hiểu chủ đề Phân tích và so sánh sản xuất cồn bằng phương pháp Amylose và Mycosmalt Một lĩnh vực khá quen thuộc nhưng luôn mang lại. Khoa: Công Nghệ Sinh Học PHÂN TÍCH VÀ SO SÁNH SẢN XUẤT CỒN BẰNG PHƯƠNG PHÁP AMYLOSE VÀ MYCOSMALT SINH VIÊN THỰC HIỆN NGUYỄN THỊ DIỄM (C6SH3) LÊ THỊ THÙY. dùng trong sản xuất cồn Mật rỉ hay rỉ đường là thứ phẩm của công nghệ sản xuất đường chiếm 35% so với lượng mía đưa vào sản xuất ,tỷ lệ này phụ thuộc vào lượng mía và công nghệ sản xuất . 2.3.1.