| 木薯酒精浓醪发酵中液化条件的优化 |
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| 引用本文： | 伍时华,蒋常德,易弋,黄翠姬,徐雅飞,童张法.木薯酒精浓醪发酵中液化条件的优化[J].食品科学,2007,28(10):381-383. |
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| 作者姓名： | 伍时华 蒋常德 易弋 黄翠姬 徐雅飞 童张法 |
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| 作者单位： | 广西工学院生物与化学工程系； 广西大学化学化工学院； 广西大学化学化工学院 广西柳州545006； 广西南宁530004； 广西柳州545006； |
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| 摘 要： | 利用木薯进行酒精浓醪发酵,对其中液化过程中的条件进行了优化,得出最佳液化条件为:液化pH值5.0～6.0,液化酶加入量为10U/g木薯粉,液化温度和时间分别为105℃、2h。
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| 关 键 词： | 木薯 酒精 浓醪发酵 液化酶 糖化酶 |
| 文章编号： | 1002-6630（2007）10-0381-03 |
| 修稿时间： | 2007-08-11 |
Optimize Conditions of Liquefaction for Producing Manioc Alcohol by High-gravity Fermentation |
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| WU Shi-hua,JIANG Chang-de,YI Yi,HUANG Cui-ji,XU Ya-fei,TONG Zhang-fa.Optimize Conditions of Liquefaction for Producing Manioc Alcohol by High-gravity Fermentation[J].Food Science,2007,28(10):381-383. |
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| Authors: | WU Shi-hua JIANG Chang-de YI Yi HUANG Cui-ji XU Ya-fei TONG Zhang-fa |
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| Affiliation: | 1.Department of Biological and Chemical Engineering, Guangxi University of Technology, Liuzhou 545006, China; 2.School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China |
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| Abstract: | The manioc was fermented to produce alcohol. The conditions of the liquefaction process were detected. The optimum liquefaction conditions were: liquefaction pH5.0～6.0, the dosage of liquefaction enzyme 10 U/g, the liquefaction temperature 105 ℃ for 2 hours. |
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| Keywords: | cassava alcohol high-gravity fermentation liquefaction enzyme saccharification enzyme |
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