摘要
对荔枝渣酒精发酵工艺进行研究,探讨发酵pH值、发酵温度、发酵时间对酒精产量的影响,并在单因素试验的基础上,应用Design Expert 7.1.1软件技术,以酒精产量为指标利用响应面法对荔枝渣酒精发酵的条件进行优化。结果表明,最佳工艺条件为发酵时间70h、发酵pH4.6、发酵温度33℃,在此条件下进行发酵验证实验,酒精产量达到8.99mL/100g。
In this work,litch residues left after manufacturing of litchi wine were fermented to produce ethanol and the fermentation process was optimized using response surface methodology. Ethanol production was explored with respect to pH, temperature and time. The optimal fermentation conditions were pH of 4.6 and temperature of 33 ℃ for a fermentation period of 70 h. Under these conditions, the ethanol production was up to 8.99 mL/100g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第13期254-258,共5页
Food Science
基金
广东省科技厅产学研项目(2009B090300134)
关键词
燃料酒精
荔枝渣
发酵
响应面法
fuel ethanol
litch residue
fermentation
response surface methodology
