薯干原料低温蒸煮固定化酵母酒精发酵的研究

Production of Alcohol from Dried Sweet Potato by Low Temperature Cooking Process and Immobilized Yeast Fermentation

本文研究了将低温蒸煮和固定化细胞技术相结合的酒精发酵新工艺。薯干原料的较佳低温蒸煮、糖化、发酵工艺条件为:液化温度80℃,液化时间20min,α-淀粉酶用量4u/g薯干粉;糖化温度60℃,糖化时间60min,糖化酶用量100u/g薯干粉;发酵温度25℃,采用固定化1300酵母进行发酵。发酵结果表明:发酵周期可比传统发酵缩短50％,淀粉利用率达90％以上。

In this paper, a new alcoholic fermentation technology which is combined with low temperature cooking process and immobilized cells fermentation technology is studied.The results of the experiments Under optimum conditions show that the period of fermentation could be shortened to 50%of the traditional fermentation; the utilization rate of starch has reached over 90% .The optimum conditions of this process are as follows: liquefying temperature-80℃; liquefying time-20 minutes; the amount of α-amylase supplyment-4 units per gram powder of dried sweet potato; saccharifying temperature-60℃ minutes; the amount of saccharifying enzyme supplyment-100 units per gram powder of dried sweet potato. The immobilized yeast (Saccharomyces 1300) was used in the fermentation process at 35℃.