小型酒精生产的无蒸煮工艺探讨  

DISCUSSION THEORY OF NO-STEAMING TECHNICS IN MINI-PLANT OF ALCOHOL

作　　者：梁峙[1] 李勇[1] 

机构地区：[1]彭城大学食品工程系,江苏徐州221008

出　　处：《西部粮油科技》2002年第3期40-42,共3页China Western Cereals & Oils Technology

摘　　要：介绍了小型作坊式酒精生产的无蒸煮工艺的原理和操作方法,并通过正交试验的优化研究,找出影响出酒率的关键因素。试验结果表明:在发酵中使用糖化酶+液化酶0.6+0.6g;蛋白酶0.1g;酵母1.2g;纤维素酶6g的酒精出率最高。This article introduced theory of no-steaming technics and operation way for mini-plant of alcohol. It have got optimized investigation by the testing. It found out important factor to influence rate of producing alcohol. Research result has indicated to make use of liquefied enzyme &saccharified enzyme 0.6+0.6g;protein enzyme 0.1g; yeast 1.2g; cellulose enzyme 6g. The rate of producing alcohol is the most in the testing.

关 键 词：小型酒精生产 无蒸煮工艺 优化试验 酒精出率 

分 类 号：TS261.4[轻工技术与工程—发酵工程]