早籼稻发酵产酒精两种工艺的比较研究  

A Comparative Research on Production of Ethanol from Early Long-Grain Rice by two Fermentation Technologies

作　　者：张华山[1] 余响华[1] 李亚芳[1] 

机构地区：[1]湖北工业大学湖北省工业微生物重点实验室,湖北武汉430068

出　　处：《粮食与饲料工业》2005年第12期18-19,共2页Cereal & Feed Industry

基　　金：湖北省科技攻关项目(编号2004AA201C32)

摘　　要：用10 L发酵罐对早籼稻米生料发酵及熟料发酵两种工艺进行了初步的比较研究,结果证明采用生料发酵能够提高淀粉利用率和出酒率,发酵周期与熟料发酵相当,出酒品质符合国家标准。A comparative research on two fermentation technologies to produce ethanol from uncooked and cooked early long-grain rice was carried out by 10 L fermentation tanks.The result proved that the fermentation of uncooked material could improve the utilization rate of starch and production yield of ethanol,and its fermentation period was equivalent to that of fermentation of cooked material,and the quality of final ethanol was consistent with relevant national standard.

关 键 词：早籼稻 生料发酵 熟料发酵 发酵工艺 

分 类 号：TS262.2[轻工技术与工程—发酵工程]