优化甘薯渣同步糖化发酵生产酒精工艺  

Optimization of Sweet Potato Residue Synchronous Saccharification Fermentation Alcohol Production Technology

作　　者：李立平[1] 陈文秀[1] 吴冬志 吴伟伟[1] Li Liping;Chen Wenxiu;Wu Dongzhi;Wu Weiwei(Jilin Fuel Alcohol Co. Ltd., Jilin　132101, China)

机构地区：[1]吉林燃料乙醇有限公司,吉林吉林132101

出　　处：《现代食品》2016年第18期96-97,共2页Modern Food

摘　　要：近年来,为了响应资源节约型社会的建设要求,淀粉行业开始注重甘薯渣的开发和利用,并成功地利用甘薯渣通过发酵工艺制备酒精。基于此,主要介绍甘薯渣同步糖化发酵生产酒精的工艺,并对工艺进行优化研究。In recent years, in response to the construction of a conservation-minded society, starch industry began to pay attention to the development and utilization of sweet potato residue, and successful use of sweet potato residue by alcohol fermentation process preparation. Based on this, this paper mainly introduced the sweet potato residue synchronous saccharification fermentation alcohol production technology,and optimized the process research.

关 键 词：甘薯渣 同步糖化发酵 工艺优化 

分 类 号：TS262.2[轻工技术与工程—发酵工程]