提高甘蔗汁酒精发酵酒度的实验  

Methods to improve ethanol content of sugarcane juice fermentation

作　　者：易弋[1] 容元平[1] 程谦伟[1] 黎娅[1] 伍时华[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《食品工业科技》2012年第6期247-249,共3页Science and Technology of Food Industry

基　　金：广西青年科学基金项目(桂科青0991010);广西教育厅科研项目(200707MS069)

摘　　要：为了提高甘蔗汁酒精发酵的酒度,选择甘蔗汁浓缩、以及向甘蔗汁中添加蔗糖、糖蜜和木薯粉水解液4种方法进行酒精发酵。实验结果表明,当初始总糖在18%～20%(m/v)范围时,使用前三种方法都能获得11%(v/v)左右的发酵酒精度和90%以上的发酵效率;最后一种方法由于菌种不能同时利用蔗糖和淀粉糖而导致发酵效率偏低。In order to improve the ethanol content of sugarcane juice fermentation, the sugarcane juice was concentrated or mixed with sucrose, molasses and cassava hydrolysate respectively for fermentation.The results showed when the concentration of initial sugar was about 18%-20% （m/v）,the final ethanol concentration about 11% （v/v）and fermentation efficiency above 90% would be obtained by the first three methods.The fermentation efficiency would be lower by the last method because the strain could not use sucrose and amylose simultaneously.

关 键 词：甘蔗汁 酒精发酵 糖蜜 木薯 

分 类 号：TS262.7[轻工技术与工程—发酵工程]