全水稻发酵生产食用酒精工艺研究  

Research on edible alcohol production technology by whole rice fermentation

作　　者：罗虎 梁坤国 孙振江 许旺发 赖铭雪 李永恒 LUO Hu;LIANG Kunguo;SUN Zhenjiang;XU Wangfa;LAI Mingxue;LI Yongheng(Guangxi COFCO Biomass Energy,Beihai 536100,China)

机构地区：[1]广西中粮生物质能源有限公司,广西北海536100

出　　处：《中国酿造》2018年第3期107-110,共4页China Brewing

基　　金：广西科学研究与技术开发计划(重大专项计划项目)(桂科重1598004-1)

摘　　要：该实验通过全水稻组分分析,成功利用全水稻粉配粉浆进行酒母培养,并经液化、同步糖化发酵、精馏后生产食用酒精。结果表明,全水稻发酵成熟醪平均蒸馏酒精度12.35%vol、平均还原糖含量0.18%、残淀粉含量0.59%、残糊精含量0.49%、酸度6.28°T、挥发酸含量0.17 g/L,满足酒精发酵生产要求。水稻发酵成熟醪进行酒精分离提纯后,废醪液可生产水稻干全酒精糟(DDGS)产品,降低生产成本,增加盈利。Through the analysis of whole rice components,the fine powder from whole rice as starting materials for yeast fermentation was utilized successfully to produce edible alcohol by liquidation,simultaneous saccharification fermentation and rectification.The results showed that the fermented mash of whole rice was obtained with average ethanol content 12.35%vol,reducing sugar content 0.18%,residual starch content 0.59%,residual dextrin content 0.49%,acidity 6.28°T,volatile acid content 0.17 g/L,which met the requirements of alcohol fermentation and production.After separation and purification of fermented mash,the waste fermented liquid could produce distillers dried grains with soluble(DDGS)to reduce production cost and increase the profit.

关 键 词：全水稻 食用酒精 同步糖化发酵 水稻干全酒精糟 

分 类 号：TS262.2[轻工技术与工程—发酵工程]