大米生料发酵产乙醇工艺条件优化

选取大米生料发酵过程中的主要因素，以发酵结束后的乙醇含量为评价指标，通过单因素试验和正交试验，对大米生料发酵产乙醇的工艺条件进行了研究。结果表明，大米生料发酵产乙醇的最佳工艺条件为原料颗粒度50目，料水比1∶3.0（g∶mL），α-淀粉酶添加量10 U/g，糖化酶添加量200 U/g，酸性蛋白酶添加量30 U/g，酵母液接种量1%，硫酸铵添加量0.8%。在此优化工艺条件下，乙醇含量为10.89%。

Optimization of ethanol production process by uncooked rice fermentation

The key factors were selected in the fermentation process of uncooked rice. Using the ethanol concentration as evaluation index, the alcohol production process by uncooked rice fermentation was optimized through single factor and orthogonal experiments. The results indicated that the optimum alcohol production process conditions were material granularity 50 mesh, material to liquid ratio 1∶3.0 (g∶ml), α-amylase addition 10 U/g, saccharifying enzyme addition 200 U/g, acid protease addition 30 U/g, yeast liquid inoculum 1%, and (NH4)2SO4 addition 0.8%. Under the optimal conditions, the ethanol concentration was 10.89%.