挤压膨化木薯粉生产酒精的研究  

Study on Production Alcohol Using Extruded Cassava

作　　者：梁于朝[1] 朱德明[2] 李开绵[1] 匡钰[2] 韩志萍[2] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南儋州571737 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《安徽农业科学》2008年第21期9242-9243,9262,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为挤压膨化技术应用于木薯燃料酒精生产提供理论依据。[方法]将木薯挤压膨化后用于酒精发酵,通过L18(36)正交试验,得出最佳工艺条件。[结果]结果表明,当料水比为1∶2、糖化酶用量100U/g、糖化温度60℃、糖化时间45min、酵母接种量0.1%和发酵温度30℃时,酒精体积分数达16.61%,与传统酒精发酵工艺相比,酒精体积分数提高了22.76%。[结论]挤压膨化技术和高浓度酒精发酵技术相结合可以推进木薯燃料酒精行业的大规模发展。[Objective] To provide the theoretic basis for application of the extrusion puff technology to cassava fuel alcohol production.[Method] The cassava after extrusion puff was used for alcoholic fermentation.The optimal technological conditions were obtained through L18（3^8） orthogonal experiment.[Result] The result showed that the alcohol content of fermentation mash was 16.61 %（V/V）under the optimal conditions of the ratio of starch and water of 1∶2,saccharification amylase amount of 100 U/g,the saccharificafion temperature of 60 ℃,the saccharificafion time of 45 min,yeast inoculation quantity of 0.1% and the fermentation temperature of 30 ℃.Under this conditions,comparing with the traditional fermentation technology,the alcohol content of fermentation mash increased by 22.76 %.[Conclusion] The combination of extrusion puff technology with the highly concentration alcohol fermentation technology may advance the large-scale development of the cassava fuel alcohol profession.

关 键 词：挤压膨化 木薯 酒精 发酵 

分 类 号：TQ233.122[化学工程—有机化工]