摘要
利用α耐高温淀粉酶、糖化酶及酵母菌Saccharomyces cerevisiae Q2-1对木薯淀粉发酵酒精的液化、糖化及发酵等几个阶段进行研究。结果表明,pH值与时间因素对木薯淀粉液化结果的影响达显著水平(P<0.05),料水比因素对试验结果影响不显著(P>0.05);糖化时间对木薯淀粉产还原糖量影响达显著水平(P<0.05);发酵过程中以添加0.5%硫酸铵的效果最好,发酵3d的酒精度为10.81%(v/v),为不添加氮源的4.98倍,淀粉出酒率达51.88%。
The liquefying,sugar-forming,fermenting and other phases of ethanol fermentation using cassava flour were studied. High temperature resistant α-amylase,glucoamylase and Saccharomyces cerevisiae were applied. The data collected were analyzed and calculated by using Excel.The results showed that （a） pH and time had a significant effect on the rate of cassava flour liquefaction （P0.05）,but raw materials/water ratio showed no effect （P0.05）; （b） the sugar-forming time had a great effect on the amount of reducing sugars （P0.05）; （c） the fermentation process was the best with an addition of 0.5% ammonia sulfate yielding an alcohol content of 10.81% （v/v） after 3 days ,which was 4.98 times greater than without any nitrogen addition; and,（d） the alcohol produced from the starch amounted to 51.88% by the fermentation.
出处
《福建农业学报》
CAS
2010年第2期163-166,共4页
Fujian Journal of Agricultural Sciences
基金
福建省财政专项-福建省农业科学院科技创新团队项目(STIF-Y05)
关键词
木薯
木薯淀粉
燃料酒精
Cassava
cassava flour
fuel alcohol
