应用酶制剂进行木薯发酵乙醇的工艺优化研究

Optimization of Cassava Ethanol Fermentation Process Based on the Application of Enzyme Preparations

本研究以木薯为主要原料,添加α-淀粉酶、糖化酶和果胶酶进行液化、糖化,加酵母进行发酵实验。通过单因素试验和正交试验,优化液化工艺,结果显示:在料液比1∶2.5,液化温度105℃,液化时间60 min的条件下,发酵酒精浓度为12.58%vol。残还原糖3.3 g/L;进一步研究添加不同用量果胶酶对糖化和发酵酒精的影响,添加75 U/g果胶酶,得到酒精浓度为14.40%vol,可以有效的提高发酵酒精得率。

In this study,cassava was used as the main raw material to produce ethanol.Α-amylase,saccharifying enzyme and pectinase were used for liquefaction,saccharification and fermentation experiments.Through single factor tests and orthogonal test,the liquefaction process was optimized.The results showed that under the conditions of solid-liquid ratio of 1∶2.5,liquefaction temperature of 105℃,and liquefaction time of 60 minutes,the obtained ethanol concentration was 12.58% vol,and the residual reducing sugar was 3.3 g/L.The study on the effect of pectinase on the saccharification and fermentation process showed that the alcohol concentration reached 14.40%vol when adding 75 U/g pectinase.The yield of ethanol was effectively improved.