酒精发酵无蒸煮工艺的研究现状  

Current situation of alcohol fermentation with uncooking technology

作　　者：唐丹[1] 黄茂[1] 张子凤[1] 付艳丽[1] 宋红[1] 

机构地区：[1]西南交通大学生命学院,四川成都611756

出　　处：《中国酿造》2012年第9期17-20,共4页China Brewing

摘　　要：在淀粉质原料生产酒精的过程中,无蒸煮工艺对于减少能源的投入意义重大,受到世界各国科研工作者的重视,并且目前已取得一些可喜的成就。无蒸煮工艺大致分为生料发酵,低温蒸煮,挤压膨化和超细磨。通过研究这几种无蒸煮工艺的理论基础,工艺要点及应用情况,可对工厂的酒精发酵产生导向意义,同时为淀粉发酵生产酒精的节能提供新的研究思路。In the process of starch alcohol fermentation, the technology with uncooking has been received worldwide attention from researchers and is significant to reduce energy input and has obtained some greatly encouraging achievements. This technology is roughly divided into uncooked material fermentation, low temperature cooking, extrusion and ultrafine grinding. Studying theoretical basis, main technology points and application of these several technologies can provide guidance for alcohol fermentation industries and new idea for the research of energy conservation in starch alcohol fermentation.

关 键 词：无蒸煮 发酵 糖化 酒精 能源 

分 类 号：TS261.4[轻工技术与工程—发酵工程]