黄姜淀粉酒精发酵工艺的研究  

Technology of ethanol fermentation using yam starch

作　　者：陈合[1] 李世玉[1] 舒国伟[1] 曾凤辉[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2009年第4期107-109,共3页China Brewing

基　　金：陕西省教育厅科学研究计划项目(07JK183)

摘　　要：以黄姜淀粉为原料,通过单因素和正交试验确定了利用活性干酵母发酵生产酒精的最佳工艺条件为:装液量130mL,接种量17%,发酵时间84h,发酵液初始pH4.2,酒精度7.38%vol,淀粉利用率为86.58%。Through single factor and orthogonal tests, the optimal technology of alcohol production by active dry yeast using yam starch as raw material was studied in this paper. The optimal conditions were showed as followed： the medium volume in flask 130mL, inoculum 17%, fermentation time 84h, pH 4.2. Under these conditions, the alcohol concentration and the utilizing ratio of starch reached 7.38% vol and 86.58%, respectively.

关 键 词：黄姜 淀粉 酒精 优化 

分 类 号：TS262.2[轻工技术与工程—发酵工程]