淀粉质原料芭蕉芋的性质及其酒精发酵的研究  

Study on the Property of Canna edulis Ker & Its Application in Ethanol Fermentation

作　　者：吴天祥[1] 章克昌[2] 刘春朝 

机构地区：[1]中科院过程工程研究所生化工程国家重点实验室 [2]江南大学生物工程学院,江苏无锡214036

出　　处：《酿酒科技》2005年第10期40-42,共3页Liquor-Making Science & Technology

摘　　要：芭蕉芋淀粉含量达58.85%～62.83%,同时还含有蛋白质、脂肪、磷和结合磷以及纤维素等;淀粉颗粒表面相对光滑,颗粒形态多样。通过对淀粉的粘度曲线、糊化温度、糖化醪研究和发酵实验中酵母总数、总糖、还原糖和酒精度的变化规律考察,结果表明,以芭蕉芋为原料生产酒精是可行的。(孙悟)The amylum content in Canna edulis Ker was as high as 58.85 %-62.83 %. Besides, Canna edulis Ker also contained abundant protein, fat, phosphate and cellulose etc. Through the analysis of viscosity curve ofamylum, burning temperature and fermenting mash and the study of the change rules of total sugar, reducing sugar, total yeast quantity, and alcohol content, it was found that ethanol production with Canna edulis Ker as mw materials was feasible.

关 键 词：芭蕉芋 燃料乙醇 酒精发酵 

分 类 号：TS261.2[轻工技术与工程—发酵工程]