| 利用生产大豆浓缩蛋白副产物发酵酒精的研究 |
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| 引用本文： | 程谦伟,孟陆丽,刘胜.利用生产大豆浓缩蛋白副产物发酵酒精的研究[J].中国酿造,2012,31(5):68-70. |
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| 作者姓名： | 程谦伟 孟陆丽 刘胜 |
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| 作者单位： | 1. 广西工学院生物与化学工程系,广西柳州,545006
2. 大海粮油工业(防城港)有限公司,广西防城港,538001 |
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| 摘 要： | 该文利用大豆糖蜜发酵制备酒精,研究了发酵时间、发酵温度、糖蜜浓度、接种量、pH对发酵酒精的影响,并通过正交试验对糖蜜发酵生产酒精工艺条件进行优化,确定其最佳发酵条件为:糖蜜浓度55g/L,发酵温度32℃,发酵时间72h,接种量9％,pH5.0.在最佳条件下,大豆糖蜜发酵酒精得到的酒精度为7.3％vol.
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| 关 键 词： | 大豆浓缩蛋白 发酵 酒精 |
Study on ethanolic fermentation using by-product in production of soy protein concentrate |
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| CHENG Qianwei
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MENG Luli
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LIU Sheng.Study on ethanolic fermentation using by-product in production of soy protein concentrate[J].China Brewing,2012,31(5):68-70. |
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| Authors: | CHENG Qianwei MENG Luli LIU Sheng |
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| Affiliation: | 1.Department of Biological and Chemical Engineering Guangxi University of Technology,liuzhou 545006,China;2.Dahai Cereals and Oils Industrial (fangchenggang) Co.,Ltd.,Fangchenggang 538001,China) |
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| Abstract: | The article studies the effects of density of soybean molasses,fermentation temperature,fermentation time,inoculation quantity,pH on the production of ethanol used soy molasses.through orthogonal test,the results showed that the optimum conditions were: molasses concentration 55g/L,fermentation temperature 32℃,fermentation time 72h,inoculation amount of 9%,pH value 5.0.Under the optimal conditions,the ethanol production yield was 7.3%vol. |
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| Keywords: | soy protein concentrate fermentation ethanol |
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