不同木薯品种(系)的木薯酒精出酒率  

Alcoholic Fermentation of Cassava of Different Varieties

作　　者：古碧[1] 林莹[2] 李凯[2] 周敬红[2] 代道芳[2] 

机构地区：[1]广西大学淀粉化工研究所,学士高级工程师广西南宁530004 [2]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品与发酵工业》2010年第12期137-140,共4页Food and Fermentation Industries

基　　金：国家木薯产业技术体系建设专项资金资助(NYCYJSTX.17)

摘　　要：同一工艺条件下,对不同木薯品种(系)的木薯酒精出酒率进行研究:SC10品种的出酒率为14.40%,是适合酒精生产的木薯品种;SC6的含粉率为24.08%,出酒率为13.62%,说明原料的淀粉含量与出酒率之间不一定存在正相关性。Seven varieties of cassava,South China series 5,6,7,8,9,10,205 were used as experimental materials through alcoholic fermentation.to investigate their liquor output rate under the same condition.The results showed that South China 10 had 14.40% liquor output rate and were more suitable for alcohol production.South China 6 contained 24.08% starch,but its liquor output rate was 13.62%.This showed that the starch content of cassava was not positively correlated with liquor output rate.

关 键 词：木薯 品种(系) 出酒率 

分 类 号：TS262.2[轻工技术与工程—发酵工程]