挤压膨化技术应用于木薯生产燃料酒精的初步研究  

PRELIMINARY STUDY ON THE FUEL ALCOHOL PRODUCED USING CASSAVA BY EXTRUSION

作　　者：梁于朝[1] 朱德明[2] 匡钰[2] 韩志萍[2] 李开绵[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南儋州571737 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《食品研究与开发》2009年第7期10-13,共4页Food Research and Development

摘　　要：将木薯挤压膨化后用于酒精发酵,通过单因素试验对木薯挤压膨化酒精发酵的各种影响因素进行了实验研究,并对发酵工艺条件进行了探讨。得出最佳工艺条件:料水比为1:2,糖化酶用量120U/g,糖化时间40min,酵母接种量0.1%。在此条件下,发酵醪酒精体积分数达到15.95%(体积分数)。外加氮源对发酵有促进作用,可使发酵醪酒精体积分数达16.25%(体积分数)。外加硫酸镁对发酵没有明显影响。This paper studied on kinds of effect factors of the alcoholic fermentation by extruded probes the experimental technology and conditions, the optimal technological conditions through cassava, and single factor experiment were obtained and showed as follows： When ratio of material to water was 1：2, doses of sachrogenic amylase were 120 U / g material, saccharificafion time was 40 min, yeast inoculation quantity were 0.1%. Under the conditions, the alcohol content of fermentation mash was 15.95 % （ v / v）.Addition of nitrogen source could advance fermentation and enhance alcoholicity fermentation to 16.25 % （ v / v ）.Addition of bitter salt could not advance fermentation evidently.

关 键 词：挤压膨化 木薯 燃料酒精 发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]