木薯酒精浓醪发酵液化糖化工艺的研究  

Study on Liquefaction and Saccharification Technology in High-gravity Alcohol Fermentation on Cassava Meal

作　　者：易弋[1] 蒋常德[1] 伍时华[1] 黎娅[1] 黄翠姬[1] 

机构地区：[1]广西工学院,广西柳州545006

出　　处：《安徽农业科学》2008年第25期11091-11092,11101,共3页Journal of Anhui Agricultural Sciences

基　　金：广西科学研究与技术开发项目(桂科攻0782003-2)资助;广西柳州市科学研究与技术开发计划项目(2007021102)资助

摘　　要：[目的]优化木薯粉浓醪酒精发酵中液化糖化的工艺条件。[方法]以木薯粉为原料进行浓醪酒精发酵,在单因素试验的基础上,运用正交试验对液化糖化工艺中的各种参数进行了研究。[结果]正交试验表明,各因素的影响主次为:糖化酶量>糖化时间>糖化pH值>糖化温度。根据各因素的水平K值大小,确定了木薯粉浓醪酒精发酵中最佳液化工艺条件,即:料水比为1∶2.3,液化温度105℃,液化酶用量为10 U/g木薯粉,液化时间为2 h;最佳糖化工艺条件为:糖化pH值4.5,60℃时加入糖化酶150 U/g木薯粉后,直接将醪液冷却至33℃进行发酵,即糖化与发酵同时进行。在该条件下进行木薯粉浓醪酒精发酵,酒精终浓度可达16.9%(V/V)。[结论]该研究为后续发酵条件的优化以及100 L的放大试验打下了基础。[Objective] The study aimed to optimize the technological conditions of liquefaction and saccharification during the high-gravity alcohol fermentation on the cassava meal. [ Method] The cassava meal was taken as the raw material for high-gravity alcohol fermentation. Based on single factor experiments, the various parameters in technological conditions of liquefaction and saccharification were studied via orthogonal experiments. [Result] The orthogonal experiments showed that the effects of various factors in order were the dosage of liquefaction enzyme 〉 saccharification time 〉 saccharification pH 〉 saccharification temperature. According the K value of each factor the optimum conditions for liquefaction in the high-gravity alcohol fermentation on the cassava meal were confirmed as follows： the cassava-water ratio was 1：2.3, the dosage of liquefaction enzyme was 10 U/g and the liquefaction processed at 105℃ for 2 h. The optimum conditions for sacchariflcation were as follows： the saccharification pH was 4.5, the enzyme was added at 60℃ with dosage of 150 U/g cassava meal, and then the fermentation broth was cooled to 33℃ for fermentation without delay, namely the saccharification and fermentation were conducted simultaneously. Under these conditions, the final alcohol concentration reached 16.9% （V/V）. [ Conclusion] This study laid the foundation for the optimization of the subsequent fermentation conditions and the 100 L scale-up test.

关 键 词：木薯 浓醪酒精发酵 液化 糖化 

分 类 号：TS262.2[轻工技术与工程—发酵工程]