甘蔗糖蜜高浓发酵中有机酸对产酒的影响极值研究  

Study on the Inhibited Point of Organic Acid to High Concentration Alcohol Fermentation of Sugarcane Molasses

作　　者：刘继栋[1] 刘慧霞[1] 周文红[1] 赵春玲[1] 岳君容[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《甘蔗糖业》2006年第2期42-44,38,共4页Sugarcane and Canesugar

基　　金：国家科技攻关计划项目(2003BA901A07)资助

摘　　要：以甘蔗糖蜜为原料,利用酵母菌高浓发酵酒精,探索发酵液中的代谢副产物有机酸含量对发酵产酒的影响。在发酵醪液中添加不同量的非氮有机酸,考察其对发酵产酒的影响。初步得出甲酸、乙酸、乳酸添加量对发酵的抑制点为0.15%、0.3%、2.5%,琥珀酸在添加量为3.0%时轻微抑制,添加酒石酸未见有抑制点。Use sugarcane molasses for alcohol fermentation. The effect of mono-factor on the major organic acid of alcoholic waste liquid to alcoholic fermentation is carried out. As different organic acids content added to ferment material, the result shows several organic acids inhibited points as follows： formate 0.15%, acetic acid 0.3%, lactic acid2.5%,amber acid slight restrain at 3.0%,tartaric acid not found.

关 键 词：甘蔗糖蜜 高浓发酵 酒精废液 抑制点 有机酸 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS262.5[轻工技术与工程—食品科学与工程]