马铃薯渣发酵酒精的研究  

Study on the Alcoholic Fermentation of Potato Residue

作　　者：苏槟楠[1] 王慕华[1] 萧晋川[2] 徐宏英[3] 潘佩平 蔡颖慧[1] 

机构地区：[1]山西省生物研究所,太原030006 [2]山西省农业科学院,太原030031 [3]太原科技大学,太原030024

出　　处：《科学技术与工程》2011年第23期5714-5717,共4页Science Technology and Engineering

基　　金：山西省自然科学基金(2008011071)资助

摘　　要：对马铃薯渣发酵酒精进行了研究,结果表明:马铃薯渣加水量占总量的80%时糖化效果较好,糖化时间以24h为宜;通过正交试验得知在马铃薯渣中加入KH2PO4对产酒率影响较大,最优组合为MgSO4.7H2O 0.5%、KH2PO4 0.3%、NH4NO30.75%;通过酒精得率和还原糖残留量在不同发酵时间的变化,最后确定72 h为最终发酵时间。The alcoholic fermentation of potato residue was studied. The results indicated that the saccharization was approving when the water reached to 80% of whole, and the optimum time of saccharization was 24 h. By orthogonal test, it was knowed that KH2PO4 was the most influence for the alcoholic yield and the best compounding was MgSO4 · 7H2O 0.5% ,KH2PO4 0.3% ,NH4NO3 0.75%. By the change of the alcoholic output and the leftover reducing sugar in different time of fermentation, it was knowed that the final time of fermentation was 72 h.

关 键 词：马铃薯渣 发酵 酒精 

分 类 号：TS261[轻工技术与工程—发酵工程]