| 大米挤压膨化对传统酒精发酵的影响 |
| |
| 引用本文： | 魏华 苏冬青. 大米挤压膨化对传统酒精发酵的影响[J]. 食品与发酵工业, 1995, 0(1): 8-12,31 |
| |
| 作者姓名： | 魏华 苏冬青 |
| |
| 作者单位： | 南昌中德联合研究院，江西远大实业发展公司饮料厂，江西藤王阁制药厂 |
| |
| 摘 要： | 本文对大米的挤压膨化条件进行了优化，在此基础上，对酒精发酵进行了研究，并与传统的酒精发酵工艺进行了对照，摸索出了最佳工艺条件。当螺杆转速为３５０ｒ／ｍｉｎ，温度为１４０℃，进料量为１９０（表盘读数）时，膨化效果最佳，实验水平值为５．８４６，糊化率达８９．５４％；膨化工艺与传统工艺相比，缩短了时间，节约了能耗，出酒率提高了４１％，最高达７６％．
|
| 关 键 词： | 大米，挤压膨化，酒精发酵 |
Effect of Extrusion and Expansion of Rice on Traditional Alcohol Fermentation |
| |
| Wei Hua, Wang Shuixing. Effect of Extrusion and Expansion of Rice on Traditional Alcohol Fermentation[J]. Food and Fermentation Industries, 1995, 0(1): 8-12,31 |
| |
| Authors: | Wei Hua Wang Shuixing |
| |
| Abstract: | This paper deal with the extrusion and expansion of the rice and its application in alcohol fermentation process. The best extrusion and expansion conditions are as follows: 350 r/min screw speed,140℃, 190 solid feed. Under this condition, the expansion ratio is 5.846, the degree of gelatinization is 89.54%. Compared with the traditional process, the extrusion process is advantage in shortening the fermentation cycle ,saving energy in alcohol fermentation. The alcohol yield of the extrusion process is 41% higher than that of the traditional process, the highest yield is 76%. |
| |
| Keywords: | Rice Extrusion and expansion Alcohol fermentation |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
