挤压膨化木薯无蒸煮无糖化生产酒精的研究  

Study on uncooking unsaccharifying producing alcohol by extruded cassava

作　　者：梁于朝[1] 朱德明[2] 李开绵[1] 匡钰[2] 韩志萍[2] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南儋州571737 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《中国酿造》2008年第5X期63-65,共3页China Brewing

摘　　要：采用挤压膨化技术代替传统酒精发酵生产中的蒸煮液化和糖化阶段,对木薯挤压膨化酒精发酵工艺进行了研究。通过单因素试验、L9(34)正交试验,得出挤压膨化木薯粉发酵生产酒精的最佳发酵条件:料水比为1∶2,糖化酶用量170U/g,酵母接种量0.12%,硫酸铵添加量为0.24%,30℃发酵72h,发酵醪酒精度16.3%vol,与传统发酵工艺相比,发酵醪酒精度提高了12.18%。Substituted extrusion process for traditional cooking and liquefaction and saccharifying process of alcohol production with cassava was studied in this paper.The optimal technological conditions through single factor experiment and L18(36) orthogonal experiment were obtained,the results was as follows: the ratio of starch and water as 1:2,glucoumylase 170U/g,yeast inoculation quantity as 0.12﹪,ammonium sulphate 0.24%.Under the conditions,fermentation at 30℃ for 72 h,the alcohol content of fermentation mash was 16.3%(v/v).Compared with traditional fermentation technology,the alcohol content of fermentation mash increased by 12.18 %(v / v).

关 键 词：挤压膨化 木薯 酒精 发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]