小麦发酵产酒精及酒糟蛋白饲料工艺的研究

Fermentation technology of wheat to produce alcohol and distiller’s grain protein feed

以小麦为原料进行酒精发酵研究,采用单因素试验探究了小麦粉浆固形物含量、液化时间、糖化酶添加量、酸性蛋白酶添加量对发酵效果的影响。结果表明,小麦粉浆固形物含量为28%,87~89 ℃液化1 h,糖化酶添加量1.1 kg/t原料,且酸性蛋白酶添加量0.03 kg/t粉时其发酵效果较好,最终发酵酒精度达(13.54±0.10)%vol,副产品小麦酒糟蛋白饲料粗蛋白含量达(38.58±2.00)%。

Using wheat as raw material to study alcohol fermentation, the effects of raw material ratio, liquefaction time, saccharifying enzyme addition and acid protease addition on fermentation were investigated by single factor tests. The results showed that the optimal fermentation condition was wheat slurry solid contents 28%, liquefication time 1 h at 87-89 ℃, saccharifying enzyme addition 1.1 kg/t raw material with acid protease addition 0.03 kg/t. The final fermentation alcohol content was (13.54±0.10)%vol, and the crude protein content of the by-product wheat distiller's grain protein feed was (38.58±2.00)%.