酿酒酵母与亚硫酸氢钠浸泡玉米对淀粉产率的影响

采用二级浸泡玉米的方法，通过亚硫酸氢钠与酿酒酵母共同作用，来提高淀粉的产率。通过单因素试验确定一级浸泡玉米的工艺条件为亚硫酸氢钠溶液质量浓度0.15g/mL、乳酸质量浓度0.3g/mL、浸泡时间10h、浸泡温度50℃；二级浸泡玉米工艺条件为浸泡温度40℃、浸泡时间24h、亚硫酸氢钠质量浓度0.1g/mL、5(V/V)酿酒酵母接菌量。此浸泡工艺大大缩短生产周期，降低了淀粉生产的成本。

Effect of Steeping in Natrium Bisulfurosum Suspension of Saccharomyces cerevisiae on Corn Starch Production

A two-step steeping method was used to produce corn starch. In the second step, a natrium sisulfurosum suspension of Saccharomyces cerevisiae was used to steep corn. Through single factor investigations, the optimum conditions for the first step were determined to be: natrium sisulfurosum concentration 0.15 g/mL, lactic acid concentration 0.3 g/mL, steeping temperature 50 ℃ and steeping time 10 h, and those for the second step were as follows: steeping temperature 40 ℃, steeping time 24 h, natrium sisulfurosum concentration 0.1 g/mL and inoculum size 5% (V/V). This steeping method could largely shorten production cycle and lower the cost of starch production.