用小麦淀粉生产酒精的工艺探讨

Discussion on the Techniques of Alcohol Production by Wheat Starch

用小麦淀粉生产酒精,采用低温拌料,中温蒸煮;糖化醪采用糖化罐串联内冷降温,流加0.25%尿素补充氮源;大酒母培养接种量0.25%,尿素0.25%,培养时间15h左右;发酵采用间歇少量多次添加糖化醪以便尽量控制泡沫溢出,满罐时间为20～25h,满罐温度34～36℃,蒸馏时工业酒精回蒸。原料出酒率39.34%,吨酒精节电79kW·h,食用酒精比例100%,酒精质量高于国家食普级标准,创经济效益41.47万元。

Wheat starch was applied in the production of alcohol by the following procedures:raw materials blending at low tempera-ture,steaming and cooking at medium temperature,saccharifying mash by in-line pots inner-cooling to decrease temperature,addition of0.25%carbamide for nitrogen source supply during mash flow,0.25%inoculation quantity for yeast culture and the culture time about 15h,addition of small quantity of saccharifying mash many a time intermittently to check the overflow of foam during fermenta-tion with the pots suffusion time 20～25h and the temperature of pots suffusion as34～36℃,and the industrial alcohol restreamed during distillation.By the above techniques,the liquor yield of raw materials increased to39.34%and79kW·h electricity saved for each ton of alcohol and the proportion of edible alcohol achieved100%with the alcohol quality above national standards and0.4147million RMB economical profits could be obtained.(Tran.by YUE Yang)