木薯淀粉高温浓醪发酵酒精工艺的研究

Study on High-temperature and High-gravity Ethanol Fermentation of Cassava Starch

以木薯淀粉为原料,以筛选到的耐高温酵母为菌种,进行高温浓醪发酵酒精工艺条件的研究。经单因素、正交实验,得到最佳工艺为:按1∶2的料水比,经液化糖化后,冷却到37℃,调pH为4.0,加入0.10%尿素,接种量为5%,发酵64h,最高酒度可达15.54%vol。

The technical conditions of high-temperature and high-gravity ethanol fermentation of cassava starch with the screened high-temperature resistance yeast as microbial species were investigated. And the optimum technical conditions were determined as follows through single factor test and orthogonal test： the ratio of raw materials to water was 1：2, then after liquefaction and saccharification, the broth was cooled down to 37 ℃ and its pH value adjusted to 4.0, then 0.10 % urea added and the inoculation quantitiy was 5 %, then after 64 h fermentation, the highest al- cohol content could reach up to 15.54 %vo1.