摘要
在木薯粉浓醪酒精发酵中,为了降低醪液的粘度并提高连续发酵液的流动性,按不同料水比对木薯粉进行调浆,液化后将液化醪进行过滤,并洗涤滤渣,测定过滤前后的粘度变化及糖回收率,再对滤液进行酒精发酵试验。结果表明,过滤后醪液粘度大幅度降低;料水比为1∶2.9时的糖回收率最高,达99.3%;滤液发酵效率比全渣发酵效率平均提高4.4%。
In order to reduce the viscosity of fermentation broth in high-gravity alcohol fermentation from cassava, the hydrolyzed cassava was fil- tered and the residue was washed by water. The change of viscosity before and after the filtration were measured, and the recovery rate of sugar was investigated. Then the filter was fermented to produce alcohol. The results showed that the viscosity was greatly reduced after the filtration. The recovery rate of sugar reached 99.3 % as the ratio of material and water was 1：2.9. The fermentation efficiency of the filtrate improved by 4.4 % on average than that not treated by filtration.
出处
《酿酒科技》
北大核心
2013年第2期54-56,共3页
Liquor-Making Science & Technology
基金
广西科学研究与技术开发项目(桂科攻0782003-2)资助
广西柳州市科学研究与技术开发计划项目(2007021102)资助
关键词
木薯粉
酒精发酵
粘度
过滤
cassava
alcohol fermentation
viscosity
filtration
