马铃薯粉液化的影响因素研究

Study on effect factors of liquidation of potato flour

为了更好的利用马铃薯来生产酒精,本文研究了不同因素对马铃薯粉酶法液化过程的影响。以粘度为指标,通过单因子实验和正交实验,研究了pH、加水量、时间、温度、加酶量、粉碎度对液化的影响。结果表明,马铃薯粉的最佳液化条件为pH6.0,加水量105mL,温度90℃,时间60min,粉碎度为过40目筛、加酶量8u/g。研究结果为马铃薯生产酒精奠定了基础。

For better use of potato flour on ethanol production,the different factors affecting the enzymatic liquefied of potato flour was studied. The optimum condition was investigated by viscosity, after the single factor and orthogonal experiments, a study of pH,water content,time, temperature, grinding degree, a-amylase amount was carried on. The optimum conditions for liquidation was as follows ： pH was 6.0,glinding degrees was over 40 mesh sieve ,temperature was 90℃,the time was 60min. The use of heat-resisting a-amylase amount was 8u/g,water content was 105mL The results laid the foundation for the production of potato alcohol.