黄浆水在木薯原料酒精生产中的应用  

Application of Yellow Serofluid in the Production of Alcohol from Cassava

作　　者：韩小龙[1] 宋文霞[2] 薛洁[1] 王庆国[1] 王君高[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250100 [2]曲阜师范大学生命科学院,山东曲阜273100

出　　处：《酿酒科技》2006年第10期89-91,94,共4页Liquor-Making Science & Technology

摘　　要：结合黄浆水所含成分和木薯原料酒精的生产特点,将黄浆水经预处理后添加到酒母培养基中进行酒精发酵研究。结果表明,添加黄浆水作为酒母培养的氮源效果优于尿素;最适添加量为2%;成熟酒母发酵液中细胞浓度比尿素作营养盐时提高18%,出芽率提高16%,酒精发酵出酒率提高2.2%;可解决直接排放带来的环境污染问题;用于木薯原料酒精发酵,发酵液中酒精度可达14.2%Vol,原料出酒率为35.5%。(孙悟)Based on the compositions of yellow serofluid and the production characteristics of alcohol from cassava, pretreated yellow serofluid was added into yeast culture medium for alcohol fermentation. The experimental results indicated that the addition of yellow serofluid had better nitrogen source effects than carbamide with its optimal addition level as 2 % （cell concentration increased by 18 %, bud ratio increased by 16 %, and liquor yield by alcohol fermentation increased by 2.2 %）, which could settle the problem of environment pollution induced by direct discharge. The use of yellow serofluid in the production of alcohol from cassava could increase alcohol content in fermenting solution and liquor yield by 14.2 %Vol and by 35.5 % respectively.

关 键 词：综合利用 黄浆水 木薯 酒精发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]