玉米和木薯淀粉共发酵生产乙醇的效果研究  

Production of Ethanol by Co-Fermentation of Corn and Cassava Starch

作　　者：闫莹 杨瑞飞 李莉 静巍 刘晓峰 YAN Ying;YANG Ruifei;LI Li;JING Wei;LIU Xiaofeng(SDIC Bioenergy Tieling Co.Ltd.,Diaobingshan,Liaoning 112700;COFCO Biomass Energy Co.Ltd.,Beihai,Guangxi 536100;Jilin Institute of Chemical Technology,Jilin,Jilin 132000;Liaoning Technology Center of SDIC Bioenergy Tieling Co.Ltd.,Diaobingshan,Liaoning 112700,China)

机构地区：[1]国投生物能源(铁岭)有限公司,辽宁调兵山112700 [2]广西中粮生物质能源有限公司,广西北海536100 [3]吉林化工学院,吉林吉林132000 [4]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：《酿酒科技》2024年第6期32-34,43,共4页Liquor-Making Science & Technology

摘　　要：以玉米和木薯淀粉为原料,在相同的工艺条件下,采用摇瓶发酵法,对玉米和木薯淀粉共发酵乙醇效果进行初步研究,探讨添加不同比例木薯淀粉的乙醇发酵效果,从而选出添加木薯淀粉适合的量,为玉米乙醇大生产的工艺条件提供参考。结果表明,添加小于15%的木薯淀粉,在不改变玉米乙醇生产工艺的条件下,对生产影响不大。Adopting corn and cassava starch as the raw materials,the effect of ethanol production by co-fermentation of corn and cassava starch was studied by using the shake flask method.The effect of different proportions of cassava starch on ethanol fermentation was explored to determine the optimum amount of cassava starch.The results showed that,when the production process of corn ethanol remained unchanged,adding less than 15% of cassava starch had no significant impact on the production effect.

关 键 词：乙醇发酵 木薯淀粉 玉米 

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]