玉米浓醪酒精发酵工艺的研究  

Study of High-Gravity Ethanol Fermentation by Corn

作　　者：张强[1] 袁旭东 卞文治 霍昱 吴丽莎 张旭鹏 周维婧 ZHANG Qiang;YUAN Xudong;BIAN Wenzhi;HUO Yu;WU Lisha;ZHANG Xupeng;ZHOU Weijing(School of Life Science and Technology, Changchun University of Science and Technology, Changchun, Jilin 130022, China)

机构地区：[1]长春理工大学生命科学技术学院

出　　处：《酿酒科技》2019年第7期36-39,42,共5页Liquor-Making Science & Technology

基　　金：吉林省教育厅“十三五”科学技术研究项目(JJKH20181144KJ)

摘　　要：浓醪酒精发酵技术具有高细胞密度、高产物浓度和高速率发酵等特点,能够有效提高发酵终点酒精浓度。本文以玉米粉为原料,利用酿酒酵母对玉米粉浓醪酒精发酵工艺进行了研究。正交试验结果表明,糖化酶添加量对玉米酒精发酵的影响最为显著,料水比及蛋白酶添加量次之。当糖化酶和蛋白酶添加量分别为100 U/g(原料)和150 U/g(原料),料水比为1∶2,酒精浓度达到16.8%vol。另外,添加营养物质甘氨酸、脯氨酸以及肌醇都能有效提高酒精浓度,但甘氨酸添加效果优于脯氨酸和肌醇。当甘氨酸添加浓度为2 g/L时,发酵液酒精浓度达到17.7%vol。The technology of high-gravity ethanol fermentation has the characteristics of high cell density, high product concentration and high-speed fermentation etc. It could effectively enhance the final ethanol content. In this study, corn flour was used to produce ethanol by S.cerevisiae. The orthogonal test results suggested that, glucoamylase was the most significant influencing factor on ethanol production, followed by the ratio of corn to water, and protease. The ethanol concentration of 16.8 %vol could be achieved as the usage of glucoamylase and protease were 100 U/g(raw material) and 150 U/g(raw material) respectively, and the ratio of corn flour to water was 1∶2. Besides, the addition of nutrients such as glycine, proline and inositol could effectively enhance ethanol content.And glycine could achieve better effects than proline and inositol. As the addition level of glycine was 2 g/L, ethanol concentration reached up to 17.7 %vol.

关 键 词：玉米 糖化酶 发酵 酒精 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]