马铃薯酒精浓醪发酵工艺条件的研究  

Study on the high concentration ethanol fermentation of potato

作　　者：高艳[1,2] 谭兴和[2] 周红丽[1,2] 熊兴耀 苏小军 王裔明 肖森文 

机构地区：[1]作物种质创新与资源利用国家重点实验室培育基地,长沙410128 [2]湖南农业大学食品科学与技术学院,长沙410128 [3]湖南省龙山县金山实业有限公司,湘西416800

出　　处：《食品科技》2010年第2期56-59,共4页Food Science and Technology

基　　金：国家科技支撑项目(2007BAD41B03)

摘　　要：酒精浓醪发酵是生产燃料乙醇的一个重要步骤,为了提高发酵醪的酒精度,研究了不同因素对马铃薯浓醪发酵的影响。以发酵醪的酒精度为指标,通过单因素实验和正交实验,得到马铃薯酒精浓醪发酵的最佳条件为:料水比1∶3.0,糖化酶添加量150U/g,初始pH值4.5,接种量6%,得到发酵醪的酒精度为14.90%(v/v)。High gravity fermentation is an important step of alcohol fuel ethanol. The different factors affect the High gravity fermentation of potato. The optimal conditions of the high gravity fermentation of potato were summed up as follows： the proportion of materials and water was 1∶3.0, the recruitment of glucoamylase was 150 U/g, the pH value was 4.5, the amount of inoculation was 6%. Eventually, the ethanol degree of the high gravity fermentation of potato was 14.90%.

关 键 词：浓醪发酵 酵母菌 酒精 

分 类 号：TS262.2[轻工技术与工程—发酵工程]