甘薯渣酒精发酵条件优化

采用正交试验方法，进行甘薯渣生料发酵生产乙醇的研究。对发酵的5个影响因素：发酵pH值、水料比（质量比，下同）、发酵时间、发酵温度以及酒曲添加量进行探讨，确定影响发酵效果的主次因素顺序以及可能的最适宜发酵条件。在正交试验基础上进一步进行单因素试验，得出最适宜发酵条件为：发酵pH值取原料的自然pH值，水料比取24，发酵时间取180　h，发酵温度取33　℃，酒曲添加量取09%。最适宜反应条件下乙醇收率为882%。

Optimization of Fermentation Conditions for Raw Starch Residue of Potatoes

The influencing factors of fermentation process using the uncooked starch residue of sweet potatoes were investigatel through orthogonal experiments.The magnitude of factors were in an order of pH,fermentation temperature,time,the ratio of water to material,and the amount of Koji.And the best fermentation condition is： fermentation pH is the natural pH of the raw material,temperature is 33 ℃,fermentation time is 180 h,ratio of water to stuff is 2.4 and the amount of Koji is 0.9%.Under these conditions,alcohol yield can reach 88.2% 。