微粉碎甘薯原料的生料发酵

采用糖化酶和酵母菌,对粗粉碎、微粉碎两种不同粒径的甘薯进行生料发酵,探讨微粉碎甘薯生料发酵的可行性;并通过正交试验,调查中温α-淀粉酶、糖化酶和酒精酶三种酶用量对微粉碎甘薯生料发酵影响的显著性。试验结果表明,微粉碎甘薯生料发酵的速率和酒精度均显著高于粗粉碎甘薯;初始pH在5.0~5.5的范围内,发酵效果最好;酒精酶对微粉碎甘薯生料发酵具有显著性影响,在中温α-淀粉酶10 u/g、糖化酶500 u/g和酒精酶0.2%的条件下生料发酵,最高酒精度为10.7%,其原料淀粉的转化率达到82.5%。由此可见,通过微粉碎,可实现甘薯的生料发酵。

Ethanol Fermentation of Micronized Raw Sweetpotato

To explore the feasibility of direct ethanol fermentation of micronized raw sweetpotato, ethanol fermentation was conducted on coarse grinded-and micronized raw sweetpotato by using commercially available glucoamylase and yeast. Through orthogonal experiments, the effects of α-amylase, glucoamylase and alcoholase on the ethanol fermentation of micronized raw sweetpotato were investigated. Results: The fermentation rate and alcoholicity of the micronized sweetpotato are significantly higher than that of the coarse grinded sweetpotato, and the fermentation is most efficient at condition of initial pH 5.0 to 5.5. It is noted that alcoholase can affect the fermentation significantly. A maximum alcoholicity of 10.7% (V/V)and conversion rate of starch more than 82.5 % (W/W) can be obtained in the fermentation of micronized raw sweetpotato with α-amylase 10 μ/g, glucoamylase 500 μ/g and alcoholase 0.2%. It is indicated that ethanol fermentation of raw sweetpotato flour is feasible by adopting micronization of sweetpotato.