摘要
对木薯原料酒精发酵的各种影响因素进行了实验研究 ,并对发酵工艺条件进行了探讨。由实验结果可知 ,木薯原料酒精发酵的最佳工艺条件为 :硫酸铵添加量为原料的 0 5 % ,α -淀粉酶添加量为 5 μg/g,糖化酶的用量为 15 0 μg/g ,糖化时间为 30min ,糖化前用硫酸调pH值至 4 5 ,发酵时间为 72h。添加适量的植酸有利于提高木薯原料出酒率。无机盐对酒母培养的影响为 :氮 >钾 >镁。
This paper studies kinds of effect factors of the ethanol fermentation using cassava materials,and probes the experimental technology and conditions.Accrding to the experimental results,the optimum conditions of ethanol fermentation of cassava materials are:nitride (ammonium sulphate)0.5%,α-amylase 5μ/g,glucoamylase 150μ/g,time of saccharification 30min;and before the saccharification,using sulfuric aicd to regulate pH4.5;the time of fermentation 72h.Phytic acid added to in mash has advantageous to raise the ethanol production rate of cassava materials.The effect of inorganic salts on culture of yeast is:nitrogen>potassium>magnesium.
出处
《酿酒》
CAS
北大核心
2003年第2期76-79,共4页
Liquor Making
关键词
木薯
酒精
发酵条件
优化
Cassava Ethanol Fermentation Phytic acid
