甘薯直接发酵生产酒精工艺条件的研究  

Studies on the conditions of producing alcohol by fermenting directly with sweet potato

作　　者：兰志平[1] 马海柳[1] 朱西儒[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《广州大学学报（自然科学版）》2008年第5期52-55,共4页Journal of Guangzhou University:Natural Science Edition

摘　　要：以甘薯(Ipomoea batatas Lam.)为原料,对发酵法生产酒精工艺条件进行了初步研究.发酵温度、用曲量、料水比、发酵时间,是甘薯淀粉直接发酵生产酒精的4大主要影响因素.其中,选用生料酒曲菌种,以酒精产量为指标,通过单因素试验、L9(34)正交试验,最终筛选出甘薯直接发酵最佳工艺条件.结果表明,最佳发酵条件:发酵温度为32℃,用曲量为1%,料水比为1∶3·5,发酵时间为5d.发酵成熟醪酒分为9·1%(v/v),发酵率为80·9%.The conditions of alcohol produced by directly fermenting with sweet potato （Ipomoea batatas Lain. ） were studied in this paper. The fermentation temperature, the inoculation content of distiller＇ s yeast, the ratio of starch and water, and the fermentation time were four major factors influencing the alcohol production by directly fermenting with sweet potato powder. The most proper technical conditions to be screened out took the distiller＇ s yeast grown on the raw starch, selecting the alcohol yield as index mark, through the test of single factors and the L9 （34）. The results showed that the best conditions for fermenting were as follows： the temperature at 32℃, the ratio of starch and water at 1 ： 3.5 while it was 1% to inoculate the distiller＇ s yeast, and the fermentation time on the 5 d. The alcohol content of matured mash was 9.1% （v/v） ;and its rate was 80.9% .

关 键 词：甘薯 发酵条件 酒精 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]