挤压膨化甘薯无蒸煮无糖化酒精发酵的研究  

Study on No Cooking No Saccharifying Producing Alcohol of Extruded Sweet Potato

作　　者：陆家禛 罗燕春[2] 

机构地区：[1]百色职业学院,广西百色533000 [2]广西壮族自治区亚热带作物研究所,南宁530001

出　　处：《中国农学通报》2014年第9期275-278,共4页Chinese Agricultural Science Bulletin

基　　金：广西科学研究与技术开发项目"广西亚热带作物研究所国家国际科技合作基地能力建设"(桂科能1347006-3)

摘　　要：为了挤压膨化甘薯酒精发酵应用于工业生产提供理论依据。利用挤压膨化甘薯粉为原料,研究料水比、糖化酶添加量、酵母接种量等基本因素对挤压膨化甘薯酒精发酵的影响。得出最佳工艺:料水比1:2、糖化酶用量130 U/g、酵母接种量为0.1%。在此条件下,30℃发酵72 h,发酵醪酒精度为14.43%,与传统发酵工艺相比,发酵醪酒精度提高了21.7%。Substituted extrusion process for traditional cooking and liquefaction and saccharifying process of alcohol production with sweet potato was studied in this paper. The optimal technological conditions through single factor experiment were obtained, it was showed as follows： the ratio of starch to water as 1：2, saccharifying enzyme 130 U/g, yeast inoculation quantity as 0.1%. Under the conditions, fermentation at 30℃ for 72 h, the alcohol content of fermentation mash was 14.43%（v/v）. Comparing with traditional fermentation technology, the alcohol content of fermentation mash increased by 21.7%（v/v）.

关 键 词：挤压膨化 甘薯 酒精 发酵 

分 类 号：TS201.1[轻工技术与工程—食品科学]