| 木薯酒精发酵工艺的研究 |
| |
| 引用本文： | 薛万伟,党选举,李鑫. 木薯酒精发酵工艺的研究[J]. 酿酒, 2005, 33(4): 39-40 |
| |
| 作者姓名： | 薛万伟 党选举 李鑫 |
| |
| 作者单位： | 桂林电子工业学院,智能系统与工业控制研究室,广西,桂林,541004 |
| |
| 基金项目： | 广西教育厅科研项目(桂教科研[2003]22) |
| |
| 摘 要： | 使用木薯淀粉进行酒精发酵,在50L发酵罐中进行实验。对调浆、液化、糖化、发酵等几个阶段进行了实验研究,确定了木薯发酵酒精的基本工艺。比较了糖化阶段不同环境下不同的糖化结果,指出糖化阶段进行的好坏直接影响整个发酵时间和发酵效果。整个发酵时间在58-65h,淀粉出酒率达到51%。
|
| 关 键 词： | 木薯 工艺 燃料酒精 发酵 |
| 文章编号： | 1002-8110(2005)04-0039-02 |
| 修稿时间： | 2005-03-16 |
Study on the technology of Cassava Ethanol Fermentation |
| |
| XUE Wan-wei,DANG Xuan-ju,LI Xin. Study on the technology of Cassava Ethanol Fermentation[J]. Liquor Making, 2005, 33(4): 39-40 |
| |
| Authors: | XUE Wan-wei DANG Xuan-ju LI Xin |
| |
| Abstract: | The alcoholic fermentation is studied using cassava flour, and the experiment is taken in the 50-liter fermenting tank. In the slurrying, liquefying, sugaring, fermenting and other phases of ethanol fermentation of cassava; experiments are conducted. And the basic brewing technologies using cassava are defined. The different fermentation processes under different environments of saccharification are compared, which is concluded that saccharification can affect the time and the effect of the whole fermentation directly. The whole time of fermentation is about from 58 to 65 hours. And the alcoholic percentage from starch amount is 51. |
| |
| Keywords: | Cassava Technology Fuel alcohol Fermentation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
