石榴皮渣微生物发酵乙醇的工艺  

Fermentation of Ethanol by Microorganism of Pomegranate Residue

作　　者：吴晓菊[1] 姜丽[1] WU Xiao-ju;JIANG Li(School of Food and Biological Technology,Xinjiang Institute of Light Industry Technology,Urumqi 830021,Xinjiang,China)

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021

出　　处：《江苏调味副食品》2020年第1期8-10,共3页Jiangsu Condiment and Subsidiary Food

基　　金：新疆轻工职业技术学院校企合作项目。

摘　　要：新疆是我国主要的石榴产地之一,其果蔬生产企业因石榴产品加工而产生大量的石榴皮渣。石榴皮渣不易储存、运输,腐败变质后会产生恶臭,因此容易造成资源浪费和环境污染。研究石榴皮渣微生物发酵生产乙醇的工艺,通过单因素实验和正交试验确定最优工艺参数:液固比15∶1,接种量3%,在35℃条件下发酵36 h,可得到0.588 mL/g的乙醇。Xinjiang is one of the major origin of pomegranates in China.The processing of pomegranate products generates a large number of pomegranate residues in the fruit and vegetable production enterprise.Pomegranate residue is difficult to store and transport.After corruption,it will produce odour,which can easily cause waste of resources and environmental pollution.In this paper,the process of producing ethanol by microorganism fermentation of pomegranate residue was studied.The optimum process parameters were determined by single factor test and orthogonal test:liquid-to-solid ratio of 15∶1,the inoculation amount of 3%,and the fermentation of 36 h at 35℃,the ethanol of 0.588 mL/g could be obtained.

关 键 词：石榴皮渣 微生物发酵 乙醇 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]