糖蜜酒精成熟醪回收酵母产品新工艺的探索  

Investigation on New Techniques to Reclaim Alcohol Yeast from Mash Solution

作　　者：周文红[1] 魏涛[1] 刘慧霞[1] 樊婧[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《酿酒科技》2008年第8期113-115,122,共4页Liquor-Making Science & Technology

基　　金：广西研究生教育创新计划项目资助(No.2007105930822M64);国家科技攻关项目资助(No.2003BA901A07)

摘　　要：改变酒精生产工艺,回收醪液中的酒精酵母,实现酒精和酵母高附加值产品的联产。新工艺流程为:成熟醪在离心转数3000r/min,离心时间10min条件下进行离心,固形物经洗涤水量30%,洗涤3次,离心后得到酵母泥,然后经过1.75%酒石酸洗涤30min,再用0.1%的碳酸氢钠洗涤,在此条件下酒精酵母得率达1.5%,成熟醪酒精损失3%。所得酒精酵母几项重要的质量指标均达到食品级,有良好的开发前景。Alcohol yeast was reclaimed from mash solution to realize co-production of alcohol and yeast high-added value products tttrougn the renovation of alcohol production techniques. The process was as follows： the centrifugal rotation rate was 3000 r/min, centrigual time was 10min, the volume of washing water for yeast putty was 30 % and three times of washing operated, then yeast slurry was obtained and it underwent 30min 1.75 % tartaric acid washing and then 0.1% sodium bicarbonate wahing, Under the above conditions, alcohol yeast yield reached up to 1.5 % and alcohol loss in mash was 3 %. The quality of the produced alcohol yeast met food grade requirements. Such method has promising development prospect.

关 键 词：酒精 成熟醪 酒精酵母 联产 

分 类 号：TS261[轻工技术与工程—发酵工程]