摘要
以马铃薯渣为原料,采用同步糖化发酵技术生产酒精。考察料液比、α-淀粉酶用量、糖化酶用量、纤维素酶用量、酵母添加量、pH值、发酵温度、发酵时间等因素对发酵的影响,确定生产工艺。结果表明,料液比1∶5,α-淀粉酶用量15U/g,糖化酶用量200U/g,纤维素酶用量12U/g,酵母用量0.8%,pH值为4,发酵温度为32℃,发酵时间72h为最佳工艺。
Potato residue was used as raw material for alcohol production. Influence factors on simultaneous saccharification and fermentation, such as the ratio of solid-liquid, enzyme content （a-amylase, glucoamylase and cellulose）, yeast inoculum, pH value, fermentation temperature and time were investigated. The results showed that the optimum conditions were as follows： the ratio of solid-liquid 1：5, a-amytase 15U/g, glucoamylase 200U/g, cellulase 12U/g, yeast inoculum 0.8%, pH value 4, fermentation temperature 32℃ and fermentation time 72h.
出处
《中国酿造》
CAS
2012年第2期89-91,共3页
China Brewing
基金
黄冈师范学院自科重点项目(2011CA069)
关键词
马铃薯渣
同步糖化发酵
酒精
potato residue
simultaneous saccharification and fermentation
alcohol
