鲜木薯浓醪酒精发酵工艺研究  

Pretreatment technology of high-gravity ethanol fermentation using fresh cassava

作　　者：李克林[1] 叶云[1] 伍时华[1] 容元平[1] 马丹汇 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《广西大学学报（自然科学版）》2015年第6期1557-1561,共5页Journal of Guangxi University（Natural Science Edition）

基　　金：广西科学研究与技术开发计划课题项目(桂科攻0782003-2)

摘　　要：为了提高发酵初始总糖浓度,经济地获取液化滤液进行鲜木薯浓醪酒精发酵,对预处理工艺进行了优化。利用α-淀粉酶对鲜木薯浆进行液化、过滤处理,经过单因素和正交试验,得到优化的液化工艺条件:鲜木薯粉碎料水比为1∶1.1,浆料液化的p H为6.2,在95℃以上保温75min,液化酶用量为4 U/g鲜木薯。在此工艺条件下鲜木薯液化固形物得率为93.8%。将鲜木薯与上述工艺得到的液化滤液按1∶1.2比例混合后粉碎,得到初始总糖含量在22%(w/v)以上的鲜木薯浆料,再进行浓醪酒精发酵试验,发酵成熟醪酒度可达13.1%(v/v)。结论:上述预处理工艺能够有效提高鲜木薯发酵醪的初始总糖浓度,达到用鲜木薯进行浓醪酒精发酵目的。In order to obtain hydrolysate economically for ethanol preparation by high-gravity fermentation using fresh cassava,the pretreatment conditions aimed to increase the total sugar concentration were investigated. Base on single factor and orthogonal experiments,the optimum liquefaction conditions were established as follows： solid-liquid ratio 1 ∶ 1. 1,p H 6. 2,incubating 75 minutes above90 ℃,and 4 U / g enzyme amount. Under the conditions,the yield rate of liquefied cassava solid in hydrolysate was 93. 8%. When fresh cassava was mixed with the hydrolysate by 1∶ 1. 2 and crushed together,a fresh cassava slurry with total sugar concentration of 22%（ w / v） was obtained. Using the slurry as raw materials,the fermenting mash reached 13. 1%（ v / v）. Conclusion： the pretreatment process could effectively increase the total sugar concentration in fresh cassava fermented mash,which was very useful in high-gravity fermentation.

关 键 词：鲜木薯液化 滤液 粉碎 酒精 浓醪发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TQ920[轻工技术与工程—食品科学与工程]