木薯粉生料低温水解制酒精的发酵工艺研究  

Study on Techniques for Hydrolysis Preparation of Alcohol from Cassava Flour by Fermentation at Low Temperature

作　　者：莫丽春[1] 彭文[1] 朱冰清[1] 曾里[1] 曾凡骏[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2012年第1期33-35,共3页Food and Fermentation Science & Technology

摘　　要：本文采用木薯粉低温水解液进行发酵生产酒精,对发酵过程的工艺参数进行优化,通过单因素实验和正交实验得到最佳发酵工艺为:原料进行水解后调节pH至4.0,添加糖化酶260U/mL和已活化的酵母0.05%,搅拌10h后封口,于38℃下发酵,96h后测得各指标,残总糖量为9.3%,酒精度为12.5%(V/V),出酒率为48.8%,淀粉利用率85.9%。The fermentation conditions after the single factor and orthogonal experiments were： the materials were hydrolyzed, adjusted the pH to 4.0, and added the dosage of glucoamylase to 260U/mL and dosage of yeast to 0.05%; after 10 hours, it was placed at 38℃. We got the average amount of each target 96 hours later as： total content of residual sugar of 9.3%, content of alcohol as 12.5%（V/V）, rate of alcohol of 48.8%, and the starch utilization as 85.9%.

关 键 词：木薯粉 燃料酒精 水解 生料发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]