木薯酒精浓醪发酵液化过程中节能减排的研究  

Research on Energy Saving and Emission Reduction in High-gravity Mash Fermentation of Cassava Ethanol

作　　者：隋祎[1] 刘璐[1] 王君高[1] 

机构地区：[1]山东轻工业学院,山东济南250353

出　　处：《酿酒科技》2012年第6期41-43,共3页Liquor-Making Science & Technology

基　　金：发酵酒精行业污染减排技术与评估体系研究;环境保护部;山东省环境保护科学研究设计院

摘　　要：利用复合酶对醪液进行液化,应用旋转粘度计测定50～95℃的醪液粘度。结果表明,水分含量对醪液粘度影响较大;高温α-淀粉酶在醪液温度较高时降粘作用明显,温度较低时对粘度影响较小;中温α-淀粉酶在温度较低时,能有效降低醪液粘度。应用复合酶降低醪液粘度的效果远好于目前单纯应用耐高温淀粉酶的效果。Cassava mash was liquefied by composite enzyme（composed of high temperature resisting amylase and moderate temperature resisting amylase）,and then mash viscosity was measured by rotational viscometer.The results suggested that moisture content had significant effects on mash viscosity,high temperature resisting amylase could significantly reduce mash viscosity under high temperature conditions（less effects under lower temperature conditions）,and moderate temperature resisting amylase could effectively reduce mash viscosity under lower temperature conditions.The experimental results proved that the use of composite enzyme to reduce mash viscosity had better effects than the use of single high temperature resisting amylase.

关 键 词：浓醪发酵 液化 淀粉酶 粘度 节能减排 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]