摘要
为了探讨使用酿酒曲发酵膨化木薯生产燃料乙醇的最优发酵条件,利用膨化技术对木薯进行了预处理,并用响应面法优化了发酵温度、液固比、糖化酶用量。结果表明:利用膨化处理缩短了乙醇生产周期,降低能源消耗,提高了生产效率。最适的发酵条件为:温度32℃、发酵初始pH值4.5、糖化酶用量145 U/g、液固比2.8∶1(mL∶g)、酿酒曲用量0.3%、发酵时间72 h。在此条件下,膨化木薯最终酒精度达到了11.94%。
In order to explore the optimal fermentation conditions of cassava for ethanol produc- tion using distill- er＇s yeast, cassava were pretreated by extrusion technology in this paper, and the fermentation conditions including fermentation temperature, solid-liquid ratio, and enzyme concentration, were optimized by the response surface meth- odology. The results showed that extrusion technology could shorten the ethanol fermentation time, reduce energy con- sumption, and improve ethanol production efficiency. The optimal fermentation condition was as follows： temperature 32 ℃ , initial pH 4.5, enzyme dosage 145 U/g, liquid to solid ratio 2.8：1 （ mL： g） , distiller＇s yeast dosage 0.3% , and fermentation time 72 h. Under this condition, the final ethanol concentration from extruded cassava reached 11.94 % Vol.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第9期57-62,共6页
Food and Fermentation Industries
基金
沈阳农业大学大学生科技创新项目(2013115)
关键词
膨化
木薯
酿酒曲
发酵
响应面
优化
expanded, cassava, distiller＇s yeast, fermentation, response surface methodology, optimization
