木薯酒精发酵工艺研究  

Study on techniques for alcohol fermentation from cassava

作　　者：朱德明[1] 匡钰[1] 韩志萍[1] 李积华[1] 王晓芳[1] 

机构地区：[1]中国热带农业科学院农产品加工研究所

出　　处：《广西农业科学》2008年第4期470-473,共4页Guangxi Agricultural Sciences

基　　金：中国热带农业科学院研究基金资助(RKY0712)

摘　　要：以木薯粉为材料,研究不同料水比、淀粉酶、糖化酶用量等几个基本因素对木薯发酵酒精的影响,结果表明,当淀粉酶用量为10U/g,糖化酶用量为80U/g,活性干酵母接种量为1‰,采用100℃蒸煮温度或者发酵84h,均可获得较高酒精度;当糊化、糖化和发酵阶段的最佳pH分别为5.8、4.5、4.2时,馏酒度最高。The cassava powder was used as experimental materials, and the effects of some basic elements including different ratios of cassava powder to water, amylase amount, and glucoamylase amount, etc. on the alcohol fermentation from cassava were studied in the experiment. The results showed that the alcohol degree was higher and the contents of reduce sugar and residual sugar were lower when used 10 U/g amylase, 80 U/g glucoamylase, 1‰ inoculation amount of microzyme, 100C cooking temperature or fermenting 84 hours. When the pH for gelatinization, saccharification, and fermentation was 5.8, 4.5, and 4. 2, respectively, the alcohol degree was the highest. The results could provide the reference to the later improvement of alcohol fermentation of cassava.

关 键 词：木薯 酒精 发酵 工艺 

分 类 号：TS262.2[轻工技术与工程—发酵工程]