CAJ | 학술논문

将木薯挤压膨化后用于酒精发酵,通过单因素试验对木薯挤压膨化酒精发酵的各种影响因素进行了实验研究,并对发酵工艺条件进行了探讨.得出最佳工艺条件:料水比为1:2,糖化酶用量120U/g,糖化时间40min,酵母接种量0.1%.在此条件下,发酵醪酒精体积分数达到15.95%(体积分数).外加氮源对发酵有促进作用,可使发酵醪酒精体积分数达16.25%(体积分数).外加硫酸镁对发酵没有明显影响.
장목서제압팽화후용우주정발효,통과단인소시험대목서제압팽화주정발효적각충영향인소진행료실험연구,병대발효공예조건진행료탐토.득출최가공예조건:료수비위1:2,당화매용량120U/g,당화시간40min,효모접충량0.1%.재차조건하,발효료주정체적분수체도15.95%(체적분수).외가담원대발효유촉진작용,가사발효료주정체적분수체16.25%(체적분수).외가류산미대발효몰유명현영향.
This paper studied on kinds of effect factors of the alcoholic fermentation by extruded cassava, and probes the experimental technology and conditions, the optimal technological conditions through single factor experiment were obtained and showed as follows: When ratio of material to water was 1:2, doses of sachrogenic amylase were 120 U / g material, saccharificafion time was 40 min, yeast inoculation quantity were 0.1%.Under the conditions, the alcohol content of fermentation mash was 15.95 % (v / v).Addition of nitrogen source could advance fermentation and enhance alcoholicity fermentation to 16.25 % (v / v).Addition of bitter salt could not advance fermentation evidently.