几种酶发酵增强剂对木薯生料发酵的影响  

Effect of Enzyme Fermentation Enhancers on Fuel Ethanol from Uncooked Cassava

作　　者：李捷[1] 沈晖[1] 常亮[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3期51-53,共3页Food Science And Technology And Economy

摘　　要：生料发酵对原料的利用率相对较低,以正交实验优化工艺条件对几种发酵增强剂在发酵过程中的影响作用进行了研究,复配3种酶作为发酵增强剂使用,酸性蛋白酶、纤维素酶、果胶酶用量分别为5000、10000、15000U/kg原料,醪液总糖消耗率和淀粉利用率的平均值分别为90.98%与91.78%,结果达到传统高温蒸煮与低温水解发酵工艺的水平。The fermentation with uncooked materials had less utilization rate.With the optimized process conditions the effect of enzyme fermentation enhancers on fuel ethanol from uncooked cassava was studied ,the results showed complex using of the three enzyme fermentation enhancers, the amount of ofacid protease, cellulose enzyme, pectic enzyme was 5 000, 10 000,15 000 U/kg respectively,the carbohydrate consumption rate was 90.98% ,and the starch utilization rate could be 91.78%.The result reached the level of the traditional technology.

关 键 词：木薯 生料发酵 发酵增强剂 酶 燃料乙醇 

分 类 号：S216.2[农业科学—农业机械化工程]