茶叶籽饼粕发酵生产酒精工艺的研究  

Studies on ethanol production by fermentation of tea seed cake

作　　者：张璇[1] 李红卫[1] 董海胜[2] 王琼[1] 陈璧州[1] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]北京航空医学研究所,北京100094

出　　处：《北京农学院学报》2013年第2期58-61,共4页Journal of Beijing University of Agriculture

基　　金：农产品加工及贮藏工程北京市重点建设学科资助项目(PXM2009_014207_078172)

摘　　要：为了探讨以茶叶籽饼粕为原料进行酒精发酵工艺的可行性,以糖化酶加量、温度和时间以及淀粉酒精酵母的发酵时间、发酵温度、接种量和料水比为试验因素,通过单因素和正交试验确定酒精发酵的最佳工艺条件。结果表明:料水比1∶4,采用50U/gα-淀粉酶,80℃,酶解60min;糖化酶添加量为200U/g,酶解90min。在pH=4.5,接种量0.60mL/g,发酵时间为5d,发酵温度为28℃。酒精转化率为34.99%。Abstract：The optimal processing of alcohol production from de-oiled tea seed cake was investigated, which was first treated by glucoamylase and then fermented with yeast Saccharomyces cerevisiae. Single factor and orthogonal test designs were employed for the optimal factors. The results showed that the ratio of cake to water 1 ： 4,α- amylase 50 U/g at 80℃ for 60 rain, followed by Glucoamylase 200 U/g for 90 min. The ethanol production with Saccharomyces cerevisiae conducted best at the inoculum size 0.6 mL/g, pH 4.5, 28 ℃ for 5 d, in which the alcohol conversion rate was 34.99%.

关 键 词：茶叶籽饼粕 发酵 酒精 工艺 

分 类 号：TS205.4[轻工技术与工程—食品科学]