薯粉生料同步糖化发酵工艺的优化  

Optimizing Techniques for Preparation of Alcohol Fuel from Raw Potatoes Flour by Simultaneous Saccharification and Fermentation

作　　者：莫丽春[1] 彭文[1] 曾里[1] 曾凡骏[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《粮食科技与经济》2012年第1期36-38,共3页Food Science And Technology And Economy

摘　　要：以红薯粉为原料优化同步糖化发酵工艺,得出红薯粉生料同步糖化发酵工艺的较佳条件是:料液比1∶3,初始pH4.0,添加淀粉酶量为30 U/g、糖化酶为220 U/mL、活性干酵母为0.1%,搅拌均匀,于30℃左右进行发酵。144 h后终止发酵,测定残总糖量为20.7%,酒度8.0%(V/V),出酒率39.6%,淀粉利用率达到69.8%。考察了红薯、木薯和薯蓣等3种薯粉之间生料发酵的差异,实验结果表明木薯粉发酵效果较好,144 h发酵终止后各指标平均值分别为残总糖量19.8%,酒度10.4%(V/V),出酒率40.6%,淀粉利用率达到71.8%,各项指标都有所提高。Set the ratio of solid to liquid as 1：3,initial pH as 4.0, the dosage of starch enzyme as 30 U/g, glucoamylase as 220 U/mL,active dry yeast as 0.1% ,fermented,after 144 hs,the result showed that the content of residual sugar was 20.7%, content of alcohol was 8.0% （V/V）, the rate of liquor yield was 39.6%, and the starch utilization rate turns to be 69.8%.Different materials like sweet potatoes, cassava and yam tubers bring to different results after fermentation due to the different uncooked materials.While cassava brought to a better result,whose average value of different index after 144 hours fermentation were ： the content of residual sugar was 19.8%, content of alcohol was 10.4%, rate of alcohol was 40.6%, rate of starch utilization was 71.8%, and each indicator value were increased.

关 键 词：红薯 木薯 薯蓣 生料发酵 

分 类 号：TQ223.122[化学工程—有机化工]