马铃薯淀粉发酵制酒工艺研究

A study on alcohol-production technology by means of potato starch fermentation

对马铃薯淀粉发酵制酒工艺进行研究,在工艺流程中使用不同的淀粉酶,在不同的发酵温度下,连续测量发酵液糖度和酒度,分析最大出酒率下的最佳发酵温度和时间。结果表明,马铃薯淀粉发酵制取酒精最佳温度为30.5℃,最佳时间为加入酵母后的6～7d,高温环境下的发酵时间比中温提前。

A study on alcohol-production technology by means of potato starch fermentation was con-ducted,using different amylases in processing,testing the sugar degree and alcohol degree in fermen-tation liquid under different temperatures,analyzing the best fermentation temperature and time with maximum output.The results show that the best temperature for alcohol-production is 30.5 ℃,best time is 6～7 days after putting yeast in and the fermentation time in high-temperature is shorter than that in middle temperature.