食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
15期
1-3
,共3页
刘俊红%王福梅%赵彩霞%陆友云
劉俊紅%王福梅%趙綵霞%陸友雲
류준홍%왕복매%조채하%륙우운
麸皮%稀盐酸%预处理%糖化率
麩皮%稀鹽痠%預處理%糖化率
부피%희염산%예처리%당화솔
bran%dilute hydrochloric acid%pretreatment%saccharification rate
麸皮是面粉加工业的剩余物,含有粗纤维和淀粉,经降解后可得到还原糖,进而发酵制备乙醇。采用麸皮为原料,通过研究稀盐酸浓度、液固比、处理温度、处理时间等因素与糖化率的关系,得出麸皮降解为还原糖的最优工艺条件。实验结果表明:过60目筛的麸皮在1.5%的稀盐酸、液固比5 mL/g、处理温度120℃、处理时间80 min的条件下,糖化率达到33.56%。
麩皮是麵粉加工業的剩餘物,含有粗纖維和澱粉,經降解後可得到還原糖,進而髮酵製備乙醇。採用麩皮為原料,通過研究稀鹽痠濃度、液固比、處理溫度、處理時間等因素與糖化率的關繫,得齣麩皮降解為還原糖的最優工藝條件。實驗結果錶明:過60目篩的麩皮在1.5%的稀鹽痠、液固比5 mL/g、處理溫度120℃、處理時間80 min的條件下,糖化率達到33.56%。
부피시면분가공업적잉여물,함유조섬유화정분,경강해후가득도환원당,진이발효제비을순。채용부피위원료,통과연구희염산농도、액고비、처리온도、처리시간등인소여당화솔적관계,득출부피강해위환원당적최우공예조건。실험결과표명:과60목사적부피재1.5%적희염산、액고비5 mL/g、처리온도120℃、처리시간80 min적조건하,당화솔체도33.56%。
Bran,rich in cellulose and starch, is the residue of flour processing, which can be degraded to reducing sugar, providing carbon source for the proceeding ethanol fermentation. This paper, taking bran as material, analyzed the effect of dilute hydrochloric acid density, ratio of liquid to solid, temperature, processing time on saccharification rate. Results showed that:Bran went through 60 mesh sieve, after pretreated by 1.5 %hydrochloric acid, 5 mL/g ratio of liquid to solid, 120℃reaction temperature and 80 min reaction time, the yield of reducing sugar arrived at 33.56%.