木薯淀粉生产酒精的发酵工艺研究

Fermentation Techniques of Producing Alcohol with Cassava Starch

摘要: 以淀粉糖发酵生成的酒精值为指标,对木薯淀粉生产酒精的发酵条件进行研究,分析时间、温度、pH、氮源种类、硫酸铵用量和酵母用量等因素对木薯淀粉酒精发酵的影响。结果表明:反应时间在72~84h,温度在35~40℃,pH在4.5~5.0,硫酸铵用量1.0%~1.2%,酵母用量10%~15%时木薯淀粉的酒精发酵效果最好。通过正交试验设计确定了最佳发酵条件:时间84h、温度40℃、硫酸铵用量1.2%、酵母用量15%,发酵验证酒精值达11.16%(V/V),出酒率为52.19%。

Abstract: The fermentation conditions for generating alcohol from cassava starch were studied in this experiment using alcohol concentration as index.The single factors used in fermentation were carried out on reaction time,temperature,pH,nitrogen source,additive dosage of ammonium sulfate and yeast.The results showed that with reacting time 72to 84h,temperature 35to 40℃,pH 4.5to 5.0,ammonium sulfate 1.0%to 1.2%and yeast 10% to 15%,the alcohol generating of cassava starch revealed the best efficiency.By orthogonal experiment,the optimum fermentation conditions were determined as adding 1.2%ammonium sulfate and 15%yeast,fermenting at 40℃for 84h;of which the alcohol concentration and the yield of liquor reached to 11.16%(V/V)and 52.19%,respectively.