生料乙醇发酵试验

Experiments on ethanol fermentation of uncooked rice

以整粒生大米为原料,直接加水,接入酒曲,在自然pH条件下,通过对发酵过程中pH、发酵温度、醪液中还原糖含量、酒精度的变化情况的观察、分析、化验,探讨生料乙醇发酵工艺的可行性。实验表明:以整粒生大米为原料,接入以纯种根霉、酵母培养的酒曲,可以保证生料大米乙醇发酵的安全进行。此工艺具有工序简单,操作简易,设备少,节约能源,出酒率高,显著降低产品成本的优点。发酵的工艺条件为:自然pH、料水质量比1:2.5、接种温度35℃～36℃、接种量为原料质量的1%左右(本试验所用酒曲)、发酵周期13d～14d。

The uncooked rice were added with water and the starter, then fermented for a period. To study the feasability of making ethanol with uncooked rice, he fermentation properties of ethanol - fermentation with pH, temperature, reducing sugar content, the change of alcohol content were analysed and tested.This technology had the advantages of simple operation,energy saved,cost lower than the traditional one,and could increase the yield of alcohol and decrease the energy consumption. The best conditions for the production were confirmed as follows ： the inoculation quantity was 1%, the ratio of raw material to water was 1 ： 2.5,innoculate temperature was 35 ℃ - 36 ℃ ,and fermentation period was 13 d - 14 d.