淀粉原料生料发酵法生产酒精概述  

The summarization on alcohol fermentation production of raw starch

作　　者：王晨霞[1] 杜风光[1] 李根德 

机构地区：[1]上海天之冠可再生能源有限公司,上海201203 [2]河南天冠燃料乙醇有限公司,河南南阳473000

出　　处：《粮食与油脂》2008年第6期11-13,共3页Cereals & Oils

摘　　要：该文介绍生料发酵概念,回顾生料糖化及发酵历史,对生料酒精发酵工艺与传统蒸煮双酶法发酵工艺进行比较,总结生料发酵优势,认为生料发酵作为一种低能耗、工艺简单及糖醇转化率高的酒精生产工艺应得到大力推广。Introduced the fermentation of raw starch, reviewed the saccharification and fermentation of raw starch, compared the fermentation process of raw starch and cooking starch, summarized the superiority of the raw starch fermentation, considered the fermentation of raw starch as lower energy consuming,more simple technology,and higher transforming ratio of glucose to ethanol should be popularized.

关 键 词：淀粉 生淀粉酶 酒精发酵 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]