食品工程
食品工程
식품공정
FOOD ENGINEERING
2012年
4期
17-20,30
,共5页
菠萝皮渣%酒精发酵%工艺研究
菠蘿皮渣%酒精髮酵%工藝研究
파라피사%주정발효%공예연구
pineapple residue%alcoholic fermentation%process residue
对影响菠萝皮渣发酵生产酒精的工艺过程及其关键工艺参数进行了研究。通过单因素试验初步确定了菠萝皮渣酒精发酵的工艺条件,然后通过正交试验进一步优化了工艺参数和工艺过程。结果表明：发酵温度33℃、酵母用量5 g/100g、发酵时间3 d为菠萝皮渣酒精发酵生产酒精的最优工艺条件。
對影響菠蘿皮渣髮酵生產酒精的工藝過程及其關鍵工藝參數進行瞭研究。通過單因素試驗初步確定瞭菠蘿皮渣酒精髮酵的工藝條件,然後通過正交試驗進一步優化瞭工藝參數和工藝過程。結果錶明：髮酵溫度33℃、酵母用量5 g/100g、髮酵時間3 d為菠蘿皮渣酒精髮酵生產酒精的最優工藝條件。
대영향파라피사발효생산주정적공예과정급기관건공예삼수진행료연구。통과단인소시험초보학정료파라피사주정발효적공예조건,연후통과정교시험진일보우화료공예삼수화공예과정。결과표명：발효온도33℃、효모용량5 g/100g、발효시간3 d위파라피사주정발효생산주정적최우공예조건。
In this paper,the impact of critical process parameters and the technology process on pineapple residue alcohol production were studied.The pineapple residue alcoholic fermentation process conditions were determined by single factor experiment.The process and its parameters were further optimized by orthogonal experiment.The results show the optimum conditions for pineapple residue alcoholic fermentation to produce alcohol: fermentation temperature is 33 ℃,the amount of yeast is 5 g /100 g,and the fermentation time is 3 days.
