摘要
主要探索甘蔗糖厂在初压汁单独澄清处理、蒸发煮糖的情况下,用二压汁稀释糖蜜发酵产酒的新工艺。用单因素实验和正交实验的方法对二压汁稀释糖蜜的发酵工艺条件进行优化,并分析了蔗汁酒精废液的成分。实验结果发现,二压汁稀释糖蜜的最佳工艺条件为:pH4.0,温度30℃,发酵时间48h,种子接种量6%,稀释率40%,酒度达12.1°。研究结果为我国的“蔗糖—酒精联产”新工艺模式提供一定的依据。
This paper mainly investigate a new technics that using second-pressed juice to dilute molasses in order to ferment, in the condition of using initial-pressed juice to purify, evaporate and boil sugar directly. Using single-factor experiment and orthogonal experiment to optimize the fermentation condition, and analyze the composition of alcohol slops. The result shows that the best technic conditions is： pH 4.0, temperature 30℃, fermentation time 48 hours, inoculation quantity 6%, dilution ratio 40%, alcohol content can reach 12.1°. The research results provide an important basis for the new technique of ＂combined production of sugar and alcohol＂ in China.
出处
《甘蔗糖业》
2007年第1期30-33,40,48,共6页
Sugarcane and Canesugar
关键词
初压汁
二压汁
发酵
联产
酒精废液
Initial-pressed juice
Second-pressed juice
Ferment
Alcohol slops
