细微玉米粉的生料发酵  

Ethanol Fermentation of Micronized Corn Flour

作　　者：李学英[1] 谢俊彪[1] 毛继荣[1] 葛亮[1] 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《食品研究与开发》2016年第10期180-183,共4页Food Research and Development

摘　　要：通过湿法球磨对玉米粉进行细微化处理,采用市售糖化酶和酵母菌进行生料发酵,调查细微化对玉米粉结晶结构及生料发酵的影响。结果发现,中位径为273.6μm的市售玉米粉经过湿磨球磨后,中位径达到8.3μm。X-射线衍射分析表明,玉米粉中淀粉颗粒在细微化处理后转变为非晶态。细微玉米粉生料发酵的速率和酒精度均显著高于市售玉米粉;初始pH和料液浓度对细微玉米粉生料发酵具有显著性影响,发酵初始pH为6,料液浓度为20%时,发酵效果最好,酒精度达11.2%,残糖含量最低。由此可见,细微化可使玉米粉颗粒非晶态化,促进玉米粉的生料发酵。In order to study the effects of micronization on crystal structure and direct ethanol fermentation of corn flour, corn flour samples were prepared by wet-milling, and then the direct ethanol fermentation of corn flour were carried out by using commercially available glucoamylase and yeast. The commercial corn flour with a median diameter of 273.6μm was micronized to 8.3μm in median diameter by wet-milling. And X-ray diffra-cometry revealed that the crystals of starch granules in the corn flour could be destroyed by wet-milling. The fer-mentation rate and alcoholicity of micronized corn flour were significantly higher than that of the commercial corn flour. And when the initial pH and concentration of feed mixture were 6 and 20%respectively, the samples ferment most efficiently with alcoholicity of 11.2%.The results indicated that wet-milling led to the destruction of corn flour crystal structure, which resulted in a remarkable increase of alcoholicity in the ethanol fermentation of corn flour.

关 键 词：玉米粉 细微化 发酵 酒精度 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ920.6[轻工技术与工程—食品科学与工程]