荔枝核发酵酒精的工艺研究  

Study on Alcoholic Fermentation by the Use of Litchi Seed Flour

作　　者：何丹[1,2] 肖更生[1] 吴继军[1] 张友胜[1] 余元善[1,2] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东广州510610,江西农业大学生物科学与生物工程学院,江西南昌330045

出　　处：《酿酒科技》2007年第12期21-24,共4页Liquor-Making Science & Technology

基　　金：广东省2005年粤港关键领域重点突破项目(2005A20302005);2006年省部产学研结合项目(2006D90204006)

摘　　要：利用荔枝核进行酒精发酵,对蒸煮、液化、糖化和发酵等工艺进行了研究。结果表明,荔枝核经干燥粉碎后加水比为1:4,用硫酸调节pH到2.0后,再110～120℃高温高压蒸煮1h,再调节pH到6.0,添加α-淀粉酶40u/g进行液化,调节pH到4.0,添加糖化酶120u/g进行糖化,随后接种安琪超级酿酒酵母0.04%,在温度为30℃条件下发酵,可使酒精得率最高。在发酵过程中添加适量硫酸铵可加快发酵速度,缩短发酵时间。Litchi seed flour was used for alcoholic fermentation and the relative techniques including braizing, liquefying, saccharifying and fermentation etc. were studied. The results indicated that the highest alcohol yield could be achieved under the following conditions： the ratio between litchi seed flour （after drying and grinding） and water was 1：4, after pH value adjusted to 2.0 by sulfuric acid, it braized at the temperature between 110-120 ℃ for 1 h, then pH value adjusted to 6.0 and addition of 40 u/g atmylase for liquification, then pH value adjusted to 4.0 and addition of glucoamyluse （120 u/g） for saccharification, then inoculation with 0.04 % Angel Super yeast and finally fermentation at 30 ℃. Besides,the addition of adequate amount of （NH4）2SO4 in the fermentation could quicken fermentation rate and shorten fermentation time.

关 键 词：酒精 荔枝核 发酵 工艺 

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]