芭蕉芋原料清液酒精发酵工艺初步研究  

Investigation on Clear Liquid Fermentation Techniques for Ethanol Production from Canna edulis Kerl

作　　者：申鹰[1] 吴天祥[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《酿酒科技》2009年第9期34-37,共4页Liquor-Making Science & Technology

基　　金：贵州省国防科技合作重点项目:芭蕉芋燃料乙醇高效发酵技术及共性技术研究;黔科合国字(2008)700109号

摘　　要：以芭蕉芋粉为原料,考察了芭蕉芋原料清液酒精生产工艺,对料水比、液化、糖化、温度、接种量等条件进行初步研究。结果表明,芭蕉芋酒精清液生产最佳工艺为:料水比1∶3.0,拌料水温是60℃,拌料时间为30min,液化酶用量为6U/g,液化时间为50min,糖化酶用量150U/g,糖化时间30min,发酵pH4.2,发酵温度30℃,接种量0.17%(v/v),在此发酵工艺条件下,芭蕉芋发酵醪液的酒精含量达8.8%vol,淀粉利用率为72.14%,原料出酒率达到20.2%。The clear liquid fermentation techniques for ethanol production from Canna edulis kerl were investigated including the ratio of materials to water, liquefying conditions, saccharifying conditions, the temperature, and the inoculation quantity etc. The results showed that the optimum technical conditions were summed up as follows： the ratio of materials to water was 1：3.0, water temperature for materials mixing was at 60 ℃, materials mixing time was 30 min, the use level of liquefying enzyme was 6 U/g, the liquefying time was 50 min, the use level of saccharifying enzyme was 150 U/g and the saccharifying time was 30 rain, pH value was 4.2 and temperature was at 30 ℃ in the fermentation, and the inoculation quantity was 0.17 %（v/v）. Under the above conditions, the alcoholicity of the produced ethanol could reach up to 8.8 %vol, the use rate of starch was up to 72.14 %, and the ethanol yield of raw materials could reach up to 20.2 %.

关 键 词：酒精 芭蕉芋 清液发酵 发酵工艺 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]