脱麸皮预处理对小麦酒精发酵的影响

Effect of Bran Removal Pretreatment on Ethanol Fermentation of Wheat

本研究对比分析了脱麸皮预处理对小麦组成成分、液糖化过程黏度和发酵性能的影响。实验结果表明,脱麸皮预处理后,淀粉含量提高了约9%;在相同试验条件下,脱麸小麦与未脱麸的全小麦相比,液化醪黏度升高了23%,糖化醪黏度升高了14%,脱麸小麦制备的醪液更有利于酵母生长,且发酵成熟醪的乙醇浓度提高了9%,DDGS饲料颜色变浅。

In this study,the effect of bran removal pretreatment on the composition,viscosity and fermentation performance of wheat was analyzed.The results showed that the starch content of wheat increased by 9%after bran removal.Under the same experimental conditions,compared with the whole wheat,the viscosity of the liquefied mash of the wheat without bran increased by 23%,and the viscosity of the saccharified mash increased by 14%.The mash prepared by the wheat without bran was more conductive to the growth of yeast,and the ethanol concentration of the mature mash increased by 9%.The color of the DDGS feed became lighter.