CAJ | 학술논문

柑桔加工废弃物约占果实质量的50%,含大量糖分,适宜制备糖蜜和发酵生产乙醇.研究了用废弃物制取糖蜜及生产乙醇的工艺和条件.结果表明,柑桔皮渣制取糖蜜时,生石灰的适宜添加量为0.3%,制得的可溶性固形物为40%的糖蜜,总糖含量为34%.对pH值、糖度、接菌量和温度等影响发酵的主要因素做单因素研究基础上开展了正交试验,得到柑桔糖蜜发酵的较佳工艺条件为：发酵液的初始pH 5.0,初始含糖量25%,接种量3×107个/mL,温度保持在30℃,静置发酵.由此获得含量为10.6%的乙醇产品,为探索用柑桔糖蜜生产燃料乙醇提供了参考.
감길가공폐기물약점과실질량적50%,함대량당분,괄의제비당밀화발효생산을순.연구료용폐기물제취당밀급생산을순적공예화조건.결과표명,감길피사제취당밀시,생석회적괄의첨가량위0.3%,제득적가용성고형물위40%적당밀,총당함량위34%.대pH치、당도、접균량화온도등영향발효적주요인소주단인소연구기출상개전료정교시험,득도감길당밀발효적교가공예조건위：발효액적초시pH 5.0,초시함당량25%,접충량3×107개/mL,온도보지재30℃,정치발효.유차획득함량위10.6%적을순산품,위탐색용감길당밀생산연료을순제공료삼고.
The by-products of citrus fruits processing can be up to 50% of the fruit, which containing a lot of sugar that could be used to prepare molasses and be further fermented into alcohol. The conditions of producing malasses and alcohol were optimized. The amount of quicklime to extract syrup for preparing molasses from citrus processed residues was 0.3%. Molasses with 40% total soluble solid (TSS) was prepared in this study that contained 34% total sugar. The main factors affecting fermentation of the mo- lasses including pH, sugar level, inoculums size of yeast and temperature were studied by means of single factor test, and then an orthogonal test was conducted to optimize the conditions. Optimal fermentation conditions to produce ethanol from molasses were as follows, initial pH 5.0, initial sugar level 25% , in- oculums size 3 x 107/mL, fermentation temperature 30 ~C and standing fermentation. Under the optimal fermentation conditions, a level 10.6% of alcohol was obtained. The resuhs indicated that it's feasible to produce fuel alcohol by using molasses extracting from citrus residues.