挤压加酶脱胚玉米生产酒精的试验研究  

Study on extruded maize without germ added enzyme preparation for producing alcohol

作　　者：张春野[1] 申德超[2] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030 [2]山东理工大学轻工与农业工程学院,山东淄博255049

出　　处：《东北农业大学学报》2009年第6期106-108,共3页Journal of Northeast Agricultural University

基　　金：山东理工大学创新研究团队支持计划资助项目(CX0601)

摘　　要：为提高酒精生产的淀粉出酒率、缩短发酵时间、降低能源消耗,该研究采用五因素五水平、1/2实施的二次正交旋转组合设计,建立数学模型,得出淀粉出酒率较高的工艺参数的范围为:挤压加酶量0.9175～0.9500L·t-1,糖化加酶量0.9800～1.0175L·t-1,糖化时间58.05～60.30min,液化加酶量0.572～0.600L·t-1,酵母添加量为0.5075%～0.5195%。对照试验结果表明,挤压加酶蒸煮脱胚玉米生产酒精工艺经发酵48h后淀粉出酒率可达到59.19%,与传统酒精生产工艺的56.60%相比,出酒率可提高2.60%。To enhance the alcohol yield of starch, shorten the time of fermentation, lower the energy consumption, the method of quadratic orthogonal rotation combination test design with five factors and five levels （1/2 implementation） was applied in this paper. Through the math equations, the better range of parameters was got as： the enzyme content during extrusion was 0.9175-0.9500 L·t^-1, the enzyme content during saccharification was 0.9800-1.0175 L·t^-1; the time of saecharification was 58.05-60.30 min; the enzyme content of liquefaction was 0.572-0.600 L·t^-1; the content of yeast was 0.5075%-0.5195%. The results of control experiment showed that the alcohol yield of starch produced by extruded maize without germ added enzyme in 48 h fermentation was 59.19% which was 2.6% higher comparing to traditional processing was 56.6%.

关 键 词：挤压蒸煮 脱胚玉米 淀粉出酒率 

分 类 号：S513[农业科学—作物学] TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]