酒曲应用于菊芋发酵的初步研究  

A preliminary study fermentation of Jerusalem artichoke with koji

作　　者：冯迪[1] 隆小华[1] 辛本荣[1] 刘兆普[1] 

机构地区：[1]南京农业大学,江苏省海洋生物学重点实验室,江苏南京210095

出　　处：《食品工业科技》2011年第6期220-221,456,共3页Science and Technology of Food Industry

基　　金：国家“948”项目(2009-Z9);公益性行业(农业)科研专项经费项目(200903001-05);南京农业大学青年创新基金(KJ08010)

摘　　要：菊芋是一种极具潜力的乙醇发酵原料,与淀粉质原料相比,菊芋低温条件下即可实现糊化,在节能方面具有优势。本文选取了安琪甜酒曲、安琪酿酒曲和欣马酒业酒曲进行一步法发酵实验,论证不同种类及品种的酒曲应用于菊芋发酵生产乙醇的可行性。结果表明:在原料含糖量不高且未经任何条件优化的情况下,安琪酿酒曲的酒度高于其他两种酒曲,酒度可达5.5度;发酵过程中,安琪酿酒曲的CO2失重量始终高于安琪甜酒曲和欣马酒曲;使用安琪酿酒曲进行发酵,第1d到第3d乙醇含量逐渐升高,在第3d时达到最大值;随着发酵时间的继续延长,安琪酿酒曲发酵液pH为6.35,发酵1d后pH降至4.82,3d后pH降至4.48,pH趋势稳定。从本实验的结果可推论,与其他两种酒曲相比,安琪酿酒曲更为适用于菊芋发酵生产乙醇。Jerusalem artichoke is a kind of alternative ethanol fermentation of raw materials.Compared with starch materials,the temperature of paste for Jerusalem artichoke is lower,which has the advantage in saving energy.Anqi liquor-making koji,Anqi Liqueur Koji and Xinma Liquor Industry Koji were used to study by one-step fermentation experiment and demonstrate the feasibility of producing ethanol fermentation of Jerusalem artichoke.The results were as follows：In the low raw sugar concentration and general treated conditions,the alcohol content of Anqi liquor-making koji was higher than the other two koji,up to 5.5 degrees.Fermentation process,the weight loss of carbon dioxide of Anqi liquor-making koji was always higher than the other two koji.Use Anqi liquor-making koji to ferment,the ethanol concentration increased with the experimental time lasting during three days.With the further extension of the fermentation time,pH value of its broth was 6.35.pH value fell to 4.82 after 1 day fermentation and 4.48 after 3 days later,then pH value of the trend was stable.It can be concluded that compared with the other two koji,Anqi liquor-making koji was more suitable for bioethanol production using Jerusalem artichoke.

关 键 词：菊芋 酒曲 乙醇 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]