无蒸煮生淀粉酒精发酵研究

从自然界分得野生型菌株黑曲霉n-11(Aspergillus niger n-11),进行了无蒸煮生淀粉酒精发酵研究。结果表明原料的种类、用酶量和醪液的浓度对酒精发酵有较大影响,酒母的接种量影响不大。该酒精发酵工艺砍掉了蒸煮工序,可以大大节约能耗等。50立升罐无蒸煮生淀粉酒精发酵试验已通过省级技术鉴定,结果如下。(1)薯干面原料:醪液酒度10.7％(v/v,20℃)。淀粉利用率88.6％。原料出酒率36.5％。(2)玉米面原料:醪液酒度12.4％(v/v,20℃),淀粉利用率90.7％,原料出酒率35.8％。

Study on Alcoholic Fermentation of Raw Starch with Uncocking

The present paper describes the alcoholic fermentation of raw starch with uncocking by wild-type strain of Aspergillus niger n-11.It was observed that three factors, the varieties of raw materials, the amount of enzyme, the concentration of substrate affected the fermentation apparently.The amount of yeast starter gave little or even no effect to the fermentation.The uncocking system allows much energy saving in production from starch materials. The alcoholic fermentation with the uncocking system was successful in 50L fermentor. It was found that:(1)The final alcohol concentration in the fermented liquor was about 10.7%(V/V,20℃),and the starch conversion efficiency was about 88.6% from raw sweet potato flour, (2)From raw corn flour the final alcohol concentration in the fermentation liquor was about 12.4%(V/Y, 20℃), and the starch conoversion efficiency was about 90.7%.