木薯淀粉生料发酵生产酒精研究  

Research on the Fermentation Conditions for Alcohol Production from Cassava Raw Starch

作　　者：钟坤[1,2] 谭德冠[2] 孙雪飘[2] 彭明[2] 张家明[2] 

机构地区：[1]海南大学农学院,海口570228 [2]中国热带农业科学院热带生物技术研究所,海口571101

出　　处：《中国农学通报》2014年第6期119-123,共5页Chinese Agricultural Science Bulletin

基　　金：科技部国际科技合作计划项目"热带生物质能源高效转化及综合利用"(2010DFA62040)

摘　　要：木薯生淀粉生产酒精工艺淀粉需蒸煮糊化,蒸煮糊化工序所需能耗占整个酒精生产30%左右,研究木薯生淀粉生产酒精工艺能降低生产所需能耗,本研究通过单因素实验对影响木薯生淀粉发酵生产酒精相关因素进行研究,并通过正交实验进行条件优化,得出影响酒精发酵的主要因素为发酵时间,生淀粉酶用量和酵母接种量等,木薯生淀粉发酵生产酒精最佳条件为,料水比1:2.5,生淀粉糖化酶用量315 U/g,酵母接种量7500 cfu/mL,发酵时间5天。发酵醪酒精浓度可达到12.9%(v/v),残糖含量为0.38%,淀粉利用率为73.86%。淀粉利用率不高与低温水解发酵工艺相比尚有一段距离。Cassava starch fermentation for industrial alcohol has a broad prospects for development, but needs high energy about 30% input in the gelatinization and saccharification process, thus hinder the development of starch alcohol. Cassava raw starch fermentation for alcohol helps to save energy. Single factor and orthogonal experiments were performed to optimize the fermentation conditions for high concentration alcohol production from cassava raw starch. The main factors that influenced the alcohol production were fermentation time, raw starch digesting glucoamylase and yeast dosage. The optimized conditions were： material to water 1：2.5, enzyme dosage 315 U/g, yeast dosage 7500 cfu/mL, and fermentation time 5 d. The alcohol concentration of fermentation liquor reached 12.9% under the optimized conditions, while the content of the residual sugar was 0.38%, and the starch utilization rate was 73.86%. But compared with the low temperature hydrolysis process the method remained inadequate.

关 键 词：生淀粉 发酵 酒精 

分 类 号：Q591[生物学—生物化学]