木薯原料生产酒精的关键技术

Key Techniques in Alcohol Production with Cassava as Its Essentials

木薯原料生产酒精的关键技术 :(1)适当减小引风机风量 ,避免粉尘飞扬 ,减少淀粉损失 ;(2)预煮拌料水温控制在55±5℃ ,蒸煮温度135±5℃ ,糊化时间80min以上 ,糖化温度58～60℃ ;(3)用酶量140～150u/g料 ,糖化时间40～50min;(4)干酵母采用小酒母和大酒母两级培养 ,芽生率稳定在18 %～25 % ,细胞数0.9～1.5亿/ml;(5)发酵顶温35～37℃ ,48～56h发酵结束。成品酒精质量达到国标普级标准 ,原料出酒率达36.02 %。

The key techniques in alcohol production with cassava as its essentials are as follows: 1. Appropriate reduce of air output from induced fan to avoid powder flew and to decrease amylum loss; 2. Water temperature for mixture controlled at 55±5 ℃ and steaming temperature at 135±5 ℃, gelatinization time at least 80 minutes and saccharifying temperature at 58～60 ℃; 3. Use level of enzyme 140～150 u/g and saccharifying time about 40～50 minutes; 4. Small barm and big barm culture for dry yeast, gemma outgrow rate between 18 %～25 % and the bacteria amount 0.09～0.15 billion/ml; 5. The maximum temperature for fermentation at 35～37 ℃ and fermentation time about 48～56 hours. And the quality of the manufactured alcohol meets national standards with its liquor yield achieve 36.02 %.(Tran.by YUE Yang)