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玉米原料超高浓度酒精发酵 总被引:3,自引:3,他引:3
以全磨玉米为原料,研究了超高浓度条件下传统工艺与生料工艺的黏度变化。采用传统工艺,在超高浓度条件下,物料的糊化、液化会变得非常困难。而采用生料工艺,黏度始终维持在合理的水平。对高浓度传统工艺和生料工艺发酵的结果进行对比,证明生料工艺可以产出更多的酒精;对超高底物浓度(35%绝对干物)生料发酵时采用温度梯度控制,使用市售酒精干酵母,在98 h内发酵醪液酒精浓度可达20%以上。 相似文献
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介绍酒精生料发酵技术,并对淀粉质原料酒精生料发酵技术进行了研究.实验表明,生料发酵技术相比传统工艺具有能源消耗低、淀粉出酒率高、更适合于浓醪发酵等优点. 相似文献
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以马铃薯淀粉为原料,淀粉回生率为考察指标,研究酵母菌发酵对马铃薯淀粉回生率的影响。通过对比发酵前后马铃薯回生淀粉的可见和红外吸收曲线,分析了酵母菌发酵提高马铃薯淀粉回生率的机理。结果表明,纤细酵母菌发酵马铃薯淀粉可使马铃薯淀粉回生率由12%提高到39.4%,提高了2.28倍。发酵后马铃薯回生淀粉中直链淀粉的最大可见吸收波长为587.8 nm,大于发酵前的569.6 nm。酵母菌发酵马铃薯淀粉提高其回生率的原因有两方面:一是发酵过程产生的酶使马铃薯支链淀粉脱支生成直链淀粉,增加了参与回生直链淀粉的量;二是发酵过程使马铃薯淀粉中醛基部分转变为伯醇基,进而生成糖苷键,增加直链淀粉链长,有利于淀粉回生过程晶体长大。 相似文献
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Ana C. M. de Sena Aquino Juliane M. Pereira Lucas B. Watanabe Edna R. Amante 《International Journal of Food Science & Technology》2013,48(9):1892-1898
This work investigated the pH, titratable acidity and total solids of the cassava starch fermentation water, using the traditional method and a method modified through the addition of glucose. Sour cassava starch production controlled by the characteristic of the fermentation water produced the best product (biscuit specific volume of 7.66 ± 0.41 mL g?1) at 33th day of fermentation in the modified method and at 85th day (biscuit specific volume of 6.53 ± 0.59 mL g?1) in traditional method. But, comparatively to the commercial sour cassava starch (biscuit specific volume of 3.48 ± 0.12 mL g?1), both traditional and modified methods, controlled by titratable acidity of fermentation water, can be retired from the fermentation tank in the 19th and 32th day of fermentation, with biscuit specific volume of 4.75 ± 0.30 and 5.17 ± 0.46 mL g?1, respectively. Determining fermentation time can help to standardise sour cassava starch and to promote future applications of the fermentation water as a raw material. 相似文献
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Anna M Berggren Inger M E Bjrck E Margareta G L Nyman Bjrn O Eggum 《Journal of the science of food and agriculture》1995,68(2):241-248
Caecal pH and contents of short-chain fatty acids (SCFA) were registered in rats fed three potential sources of resistant starch (RS); raw pea starch, raw potato starch, and an RS-enriched preparation obtained from wheat starch by autoclaving and enzymatic incubation. Small intestinal digestibility and delivery of RS to the hind-gut in the case of raw starches were determined by analysis of faecal starch in animals treated with antibiotics to prevent hind-gut fermentation. RS content in the RS-enriched preparation was determined as total starch remaining in an enzymatic gravimetric dietary fibre residue. The fermentability of RS was estimated from the faecal recovery of starch in normal animals with intact hind-gut microflora. Approximately 35 g per 100 g and 32 g per 100 g were RS in the case of raw potato starch and the RS-enriched preparation, respectively, versus only 1 g per 100 g in the case of raw pea starch. The caecal pH decreased with all test diets, being most significant with raw potato starch. SCFA production and faecal bulking were negligible with raw pea starch, whereas both raw potato starch and the RS-enriched preparation significantly increased these parameters. The fermentability of RS in raw potato starch and the RS-enriched preparation was similar, or about 60–70%. If calculated on basis of fermented amount, RS in raw potato starch was more potent in generating SCFA (49 μmol g?1) than in the RS-enriched preparation (19 μmol g?1). RS in raw potato starch also displayed the highest faecal bulking capacity. In fact, the faecal dry weight increased more than expected merely from delivery of RS. The relative proportion in caecal contents of acetic-, propionic- and butyric acid was 70, 17 and 8%, respectively, with no significant differences between the three sources of RS. 相似文献
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通过摇瓶发酵,研究了培养基成分对Penicillium sp.X-1液态发酵产生淀粉酶的影响。结果表明:碳源、氮源及MgCl2对产酶有较大的影响,经响应面优化得到的培养基组成为:玉米粉42 g/L,豆饼粉30 g/L,MgCl216 mmol/L,在最优条件下酶活达到239 U/mL,与采用基本培养基的相比,酶活提高了7.5倍. 相似文献
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无酵母生淀粉酒精发酵的研究 总被引:3,自引:0,他引:3
利用根霉—3(Rhizopus—3)麸曲进行无酵母生淀粉酒精发酵研究。以生玉米淀粉为原料,无酵母酒精发酵醪液酒度8.5%(v/v,20℃),淀粉利用率84.87%。研究了该工艺过程中的一些条件。发现发酵终产物乙醇对生淀粉糖化酶的活性有抑制作用。生淀粉的糖化是该过程的限速步骤。15gRhizopus—3鲜曲的酒化力与10ml酒母相当。发酵时添加一定量的α-淀粉酶、纤维素酶或果胶酶有协同作用,可提高淀粉利用率。同时探讨了无酵母生淀粉酒精发酵的机制,认为选育具有高活性生淀粉糖化酶和酒化酶等复合酶系的菌种是关键问题。 相似文献
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