微波预处理木薯发酵酒精的研究  

Microwave Pretreatment as an Alternative to Thermal Liquidation Followed by Fermentation for Alcohol Production from Cassava

作　　者：刘汉灵[1,2] 杨勇[1] 王孝英[1] 易跃武[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004 [2]广西南宁庞博生物工程有限公司,广西南宁530004

出　　处：《食品科学》2011年第3期161-164,共4页Food Science

摘　　要：利用微波预处理木薯代替传统酒精发酵生产中的蒸煮液化工艺,并对微波预处理后的木薯进行无蒸煮发酵工艺的研究。通过正交试验,得出微波处理后的木薯最佳发酵条件为:料水质量比1:2.8,糖化酶添加量180U/g,活性干酵母添加量为原料质量的0.3%,氮源用量为原料质量的0.3%,30℃发酵72h,发酵醪液的酒精体积分数达到12.7%。通过与传统蒸煮液化工艺进行能耗对比,至少节省30.8%的能耗。In this paper, microwave pretreatment of cassava substituted the traditional cooking and liquefaction process during alcohol fermentation and the optimization of uncooking fermentation process by using microwave pretreated cassava was studied. The optimal fermentation conditions by using microwave pretreated cassava were obtained through orthogonal experi- ments and the results were as follows： the ratio of cassava and water was 1：2.8, the quantity of glucoamylase added at 180 U/g, the addition of active dry yeast was 0.3%, and the amount of nitrogen was 0.3%. Under the optimal conditions, the ethanol content in fermentation mash was 12.7% after fermentation at 30℃ for 72 h. The energy consumption of microwave pretreatment process can be saved at 30.8% compared with traditional cooking and liquefaction process.

关 键 词：酒精 木薯 微波 预处理 节能 

分 类 号：TS205.9[轻工技术与工程—食品科学]