低温蒸煮及浓醪发酵在木薯制乙醇中的应用研究  

Application study of low-temperature cooking and high dry solid fermentation in the process of using cassava to produce ethanol

作　　者：岳军[1] 高玉玲[1] 张立弟[1] 王继艳[1] 徐友海[1] 胡世洋[1] 惠继星[1] 

机构地区：[1]中国石油吉林石化公司研究院,吉林吉林132021

出　　处：《化工科技》2015年第5期33-36,共4页Science & Technology in Chemical Industry

基　　金：中国石油科技管理部项目(2011A-4909)

摘　　要：以木薯粉为原料,浓醪状态下,研究了低温蒸煮对于液糖化效果及乙醇浓度的影响。结果表明,料水比为1∶3.0(干重)与1∶2.6(干重),液化温度为80℃,液化酶用量10U/g木薯粉,液化反应1h,采用SSF发酵方式,温度为35℃,糖化酶用量150U/g木薯粉,ρ(乙醇)分别可以达到120、140g/L。In this article,the effect of low temperature cooking on liquid saccharification and ethanol concentration was studied at high solid concentration of cassava powder as material.The Results showed that when the ratio of solid to liquid was 1∶3.0（dry weight）and 1∶2.6（dry weight）,liquefaction temperature at 80℃,liquefied enzyme dosage at 10U/g（cassava powder）,liquefaction reaction for 1h,to adopt SSF fermentation method,fermentation temperature at 35 ℃,saccharifying enzyme concentration is 150 U/g tapioca starch,ethanol concentration can achieve more than 120g/L and140g/L respectively.

关 键 词：木薯 乙醇 低温蒸煮 浓醪发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]