甜高粱茎秆汁液酒精发酵条件的初步研究  

Elementary research on ethanol fermentation from sweet sorghum stalk juice

作　　者：关志炜[1] 陆晓滨[1] 董贝磊[1] 曹峰[1] 刘洪富[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250353

出　　处：《山东轻工业学院学报（自然科学版）》2007年第2期81-83,共3页Journal of Shandong Polytechnic University

摘　　要：以"雷伊"甜高粱茎秆汁液为原料,选择酿酒高活性干酵母进行酒精发酵。单因素试验结果表明,酒精发酵的最佳工艺条件为温度30℃,时间48 h,酵母用量为0.5 g/L原糖液。为了降低发酵过程中的增酸量以提高酒精度选用青霉素作为抑菌剂,通过单因素试验确定其用量为0.25 g/L原糖液。试验结果表明加入青霉素进行发酵可使酒精度高达10.0%,增酸量控制在0.3°。This research utilizes sweet sorghum stalk juice of the variety ＂Leiyi＂ to produce alcohol by alcohol instant active dry yeast. Single-factor tests showed that the best alcohol fermentation process conditions are：the temperature of 30 ℃, the time of 48 hours and the yeast consumption of 0.5 g/L. In order to reduce the in- crease of acidity, we use penicillin as restraining-bacterium agent and the consumption is 0.25 g/L. The conclusion showed that the ratio of alcohol can reach to 10.0% and the increase of acidity can be reduced to 0.3°.

关 键 词：甜高粱茎秆汁液 酒精 发酵 

分 类 号：TS261.43[轻工技术与工程—发酵工程]