摘要
[目的]研究用糖蜜水解液对木薯粉调浆进行浓醪酒精发酵的工艺条件。[方法]利用硫酸对糖蜜进行水解,再用糖蜜水解液对木薯粉调浆进行浓醪酒精发酵。考察糖蜜水解pH值、水解温度及保温时间对糖蜜水解程度的影响。[结果]在糖蜜锤度30°Bx,pH值2.4,水解温度125℃,保温时间40 min时糖蜜中蔗糖转化率可达95.0%。[结论]利用糖蜜水解液(占总糖比例20%)对木薯粉调浆进行浓醪酒精发酵,发酵醪在发酵过程的流动性显著增加,发酵成熟醪酒精浓度为15.5%,达到浓醪发酵水平。
[Objective] The alcohol in high-gravity fermentation process that using cassava mixed with molasses hydrolysate as raw material was studied.[Method] Molasses was hydrolyzed using sulfuric acid,and then added to cassava flour to ferment alcohol.In the experiments,the effects on the hydrolyzation degree of molasses,such as pH value,hydrolyzation temperature,water-bath temperature,were studied.[Result] Under the conditions that molasses concentration was 30 °Bx,pH 2.4,hadrolyzation at 125 ℃ for 40 minutes,about 95.0% sucrose in molasses could transform to monosaccharide.[Conclusion] 20% molasses hydrolysate were used in cassava high-gravity fermentation,and the viscosity of the liquefaction process was reduced obviously.The alcohol content could reach 15.5%,at high-gravity fermentation level.
出处
《安徽农业科学》
CAS
北大核心
2010年第16期8643-8644,共2页
Journal of Anhui Agricultural Sciences
基金
广西科学研究与技术开发项目(桂科攻0782003-2)
广西工学院科学基金项目(院科自0840104)
关键词
糖蜜水解液
木薯粉
酒精
浓醪发酵
流动性
Molasses hydrolysate
Cassava flour
Alcohol
High-gravity fermentation
Fluidity
