应用酶制剂进行木薯发酵乙醇的工艺优化研究  

Optimization of Cassava Ethanol Fermentation Process Based on the Application of Enzyme Preparations

作　　者：尚红岩 程燕琳 刘俊敏 江雪晶 邓毛程[1] 陈秀丽 吴曼亚 曾艳 SHANG Hongyan;CHENG Yanlin;LIU Junmin;JIANG Xuejing;DENG Maocheng;CHEN Xiuli;WU Manya;ZENG Yan(College of Food and Biotechnology,Guangdong Industry Polytechnic,Guangzhou,Guangdong 510300;College of Biological and Food Engineering,Guangdong University of Education,Guangzhou,Guangdong 510303;Institute of Nanfan&Seed Industry,Guangdong Academy of Sciences,Guangzhou,Guangdong 510316,China)

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]广东第二师范学院生物与食品工程学院,广东广州510303 [3]广东省科学院南繁种业研究所,广东广州510316

出　　处：《酿酒科技》2023年第5期36-40,共5页Liquor-Making Science & Technology

基　　金：广东省普通高校特色创新项目(2021KTSCX201);广东轻工职业技术学院科研项目(KJ2021-12);广轻院大学生科研项目(XSKYL202105);广轻院第二十二届“挑战杯”项目(A60)。

摘　　要：本研究以木薯为主要原料,添加α-淀粉酶、糖化酶和果胶酶进行液化、糖化,加酵母进行发酵实验。通过单因素试验和正交试验,优化液化工艺,结果显示:在料液比1∶2.5,液化温度105℃,液化时间60 min的条件下,发酵酒精浓度为12.58%vol。残还原糖3.3 g/L;进一步研究添加不同用量果胶酶对糖化和发酵酒精的影响,添加75 U/g果胶酶,得到酒精浓度为14.40%vol,可以有效的提高发酵酒精得率。In this study,cassava was used as the main raw material to produce ethanol.Α-amylase,saccharifying enzyme and pectinase were used for liquefaction,saccharification and fermentation experiments.Through single factor tests and orthogonal test,the liquefaction process was optimized.The results showed that under the conditions of solid-liquid ratio of 1∶2.5,liquefaction temperature of 105℃,and liquefaction time of 60 minutes,the obtained ethanol concentration was 12.58% vol,and the residual reducing sugar was 3.3 g/L.The study on the effect of pectinase on the saccharification and fermentation process showed that the alcohol concentration reached 14.40%vol when adding 75 U/g pectinase.The yield of ethanol was effectively improved.

关 键 词：木薯 发酵酒精 应用酶制剂 

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