玉米和木薯共发酵生产乙醇的效果研究  

Study on Effects of Co-fermentation Using Corn and Cassava to Produce Ethanol

作　　者：李莉 闫莹 李春生 刘晓峰 LI Li;YAN Ying;LI Chunsheng;LIU Xiaofeng(Guangxi COFCO Bioenergy Co.,Ltd.,Beihai City,Guangxi 536100,Guizhou,China;SDIC Bioenergy Tieling Co.,Ltd.,Diaobingshan City,Liaoning 112700,Guizhou,China;Liaoning Provincial Enterprise Technology Center,SDIC Bioenergy Tieling Co.,Ltd.,Diaobingshan City,Liaoning 112700,Guizhou,China)

机构地区：[1]广西中粮生物质能源有限公司,广西北海市536100 [2]国投生物生物能源(铁岭)有限公司,辽宁调兵山市112700 [3]国投生物能源(铁岭)有限公司辽宁省企业技术中心,辽宁调兵山112700

出　　处：《酿酒》2024年第1期124-127,共4页Liquor Making

摘　　要：对以玉米和木薯为原料,在相同的工艺条件下,采用摇瓶发酵法,对玉米和木薯共发酵乙醇效果进行初步研究,探讨了添加不同比例木薯的乙醇发酵效果,从而选出适合添加木薯后玉米乙醇大生产的工艺条件提供参考。结果表明,添加10%~20%的木薯,在不改变玉米乙醇生产工艺的条件下,对生产影响不大。A preliminary study was conducted on the effects of co-fermentation using corn and cassava for ethanol production under the same process conditions on the shaking flask scale.The effects of cassava supplementary ratios on ethanol fermentation were investigated in order to provide a reference for corn-based ethanol production on the large scale.The results showed that adding 10%to 20%cassava had little effect on ethanol production without changing the process of corn-based ethanol production.

关 键 词：乙醇发酵 木薯 玉米 

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]