真空回收法消除发酵后期酒精对酵母抑制作用的研究  

Study on Vacuum Recovery Method Eliminate Fermentation Alcohol on Barm Late Inhibition

作　　者：莫丽春[1] 彭文[1] 曾里[1] 曾凡骏[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品工业》2012年第2期53-56,共4页The Food Industry

摘　　要：针对目前生淀粉浓醪发酵中后期酒精对酵母的抑制,本研究分析酵母耐酒精能力,提出真空回收乙醇的方法来消除这种抑制。结果表明,真空条件为0.09 MPa,45℃下,作用时间20 min～30 min,可使发酵液中酒精体积分数降至2.0%以下,在正常发酵进行至36 h时对发酵液真空回收酒精,再补充无菌水继续发酵,能使发酵后期发酵强度增加10%左右,残总糖将至7.9%,发酵时间由96 h缩短至72 h。Thick mash for fermentation of raw starch presenting the inhibition of alcohol on yeast in the latter part,this study proposes the method of vacuum recovery of ethanol to eliminate this inhibition.The results showed that,in the small-scale experiment,the concentration of ethanol was reduced to below 2.0% with 0.09 MPa and 45 ℃ by 20 min.Fermentation broth was vacuumed after 36 h of normal fermentation process,and then sterile water was added to the broth which could increase the productivity of fermentation to 10%,reduce the residual sugar to 7.9%,and cut the time short from 96 h to 72 h.

关 键 词：真空回收 燃料酒精 发酵 抑制作用 

分 类 号：TS262.2[轻工技术与工程—发酵工程]