荔枝核无蒸煮发酵生产酒精的工艺研究  

Study on Alcohol Fermentation by Uncooked Litchi Seed

作　　者：何丹[1,2] 肖更生[3] 吴继军[3] 张友胜[3] 余元善[1,2] 

机构地区：[1]江西农业大学生物科学与生物工程学院 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610 [3]广东省农业科学院蚕业与农产品加工研究所

出　　处：《酿酒》2008年第1期44-46,共3页Liquor Making

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)资助。

摘　　要：利用荔枝核进行无蒸煮发酵酒精试验,确定了最佳料水比为1∶2.5,糖化酶的最适添加量为150U/g原料,自然pH,生料酒曲的最适添加量为0.5%,30℃恒温发酵4d,发酵醪酒精度为4.1%vol,外加氮源和纤维素酶对发酵有促进作用,酒精度可达4.4%vol,在5L三角瓶里扩大试验,发酵结果基本接近500mL三角瓶试验。整个发酵过程中还原糖处于较低水平,有效地抑制杂菌,使发酵顺利进行。The alcoholic fermentation was studied using Uncooked Litchi seed,the best brewing technologies using Litchi seed were defined, the best ratio of the material to water as 1：2.5,the optimal addition quantity of glucoamylase as 150U/g with natural pH value and 0.5% addition of starter of liquor making,then 4 days fermentation under stable temperature at 30~C ,alcoholicity of fermented mash was 4.1%vol,addition of nitrogen source and cellulase could advance fermentation and enhance alcoholicity to be 4.4%vol,and the result of the scaled-up test with 5L flask nearly to the 500mL flask fermentation.in the fermentation course,reducing sugar kept in low level all the time which could effectively in hibit sundry bacteria and ensure fluent fermentation.

关 键 词：荔枝核 无蒸煮发酵 酒精 

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]