基于复合酶制剂抑菌的糖蜜无酸发酵酒精技术的研究  

Study on the Technology of Alcohol Fermentation from Molasses Without Acid Based on Compound Enzyme

作　　者：尚红岩 杨凤婷 张洛铫 殷德运 郑子鑫 陈秀丽 郑毅锋 付金亿 黄泽彬 钟靖琪 曹嘉亮 SHANG Hongyan;YANG Fengting;ZHANG Luodiao;YIN Deyun;ZHENG Zixin;CHEN Xiuli;ZHENG Yifeng;FU Jinyi;HUANG Zebin;ZHONG Jingqi;CAO Jialiang(College of Food and Biotechnology,Guangdong Industry Polytechnic,Guangzhou,Guangdong 510300;Institute of Nanfan&Seed Industry,Guangdong Academy of Sciences,Guangzhou,Guangdong 510316)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广东广州510300 [2]广东省科学院南繁种业研究所,广东广州510316

出　　处：《甘蔗糖业》2022年第5期70-76,共7页Sugarcane and Canesugar

基　　金：广东轻工职业技术学院科研项目(KJ2021-12);广东省普通高校特色创新项目(2021KTSCX201);广东轻工职业技术学院大学生科研项目(XSKYL202105);广东轻工职业技术学院第二十一届“挑战杯”大学生课外学术科技作品竞赛项目(A59)。

摘　　要：糖蜜原料中由于含有灰分、胶体和杂菌等,发酵容易感染杂菌。传统糖蜜发酵酒精通过添加浓硫酸调节pH值来抑制杂菌,硫酸容易造成设备腐蚀、结垢和环境污染等问题。为避免有酸发酵的不利影响,并提高发酵酒精浓度,该研究以糖蜜为原料,添加复合酶制剂代替硫酸抑菌,在糖蜜酒精发酵中分别添加3种酶制剂进行单因素试验,结果表明,果胶酶最适浓度为15 U/g,木瓜蛋白酶最适浓度为16 U/g,溶菌酶最适浓度为20 U/g。通过正交实验优化复合酶制剂添加量,最佳组合为:果胶酶20 U/g,木瓜蛋白酶16 U/g,溶菌酶24 U/g,对应的发酵酒精浓度为9.96%(体积分数)最高,比添加上述单种酶发酵最高酒度分别提高了3.75%、11.91%、2.68%。The raw materials of molasses contain ash,colloid and miscellaneous bacteria,which are easy to be infected by fermentation.Traditional molasses fermentation alcohol suppresses miscellaneous bacteria by adding concentrated sulfuric acid to adjust the pH value.Sulfuric acid is easy to cause equipment corrosion,scaling and environmental pollution.In order to avoid the adverse effects of acid fermentation and improve the alcohol concentration of fermentation,molasses was used as raw material in this study,and compound enzyme preparations were added instead of sulfuric acid to inhibit bacteria.First,three kinds of enzyme preparations were added to molasses alcohol fermentation for single factor experiments.The results showed that the optimal concentration of pectinase was 15 U/g,the optimal concentration of papain was 16 U/g,and the optimal concentration of lysozyme was 20 U/g.Then,the amount of complex enzyme was optimized through orthogonal experiments.The best combination was:pectinase 20 U/g,papain 16 U/g,lysozyme 24 U/g,and the corresponding fermentation alcohol concentration was 9.96%(volume fraction),which was relatively the highest,the highest alcohol content increased by 3.75%,11.91%and 2.68%respectively compared with the addition of the above-mentioned single enzyme preparation.

关 键 词：糖蜜酒精 无酸发酵 复合酶制剂 

分 类 号：TS249.3[轻工技术与工程—制糖工程]