木薯酒发酵过程中的有机酸变化及对其品质的影响分析

以新鲜甜木薯为原料,跟踪监测木薯酒发酵过程中的理化指标,并采用高效液相色谱法分析木薯酒发酵期间的有机酸组成及动态变化情况,进一步分析酒发酵过程中的酸味强度。结果表明,发酵过程中,木薯酒中的还原糖含量先快速上升至最高点最后趋于平稳(54.67 mg/m L);酒精度先上升后平稳(7.11%vol);总酸含量先缓慢减少至2.21 mg/m L,再缓慢增加,后快速增加,与p H值变化趋势相反。酒石酸、乳酸、乙酸、柠檬酸、琥珀酸是木薯酒发酵中重要有机酸,分别占木薯酒总有机酸含量的2.66%~12.31%,41.50%~63.53%,18.21%~23.82%,1.22%~27.77%,3.17%~15.89%,其他有机酸是酒中的辅助酸味特征成分。乳酸和乙酸是木薯酒的主体酸,其味道强度值(TAV)占总TAV值的65.82%~95.84%,发酵84 h的木薯酒有最高的味道强度值,其可达到223.87。

不同酒曲发酵生产木薯酒香气成分GC-MS分析

分别以2种不同酒曲发酵的木薯酒为研究对象,采用顶空-固相微萃取技术提取酒中香气成分,并利用气相色谱-质谱联用技术对其香气成分进行分析检测,并对比分析2种酒曲发酵生产的木薯酒的香气成分共同点及差别。结果表明:甜酒曲、白酒曲发酵的木薯酒中分别鉴定出54、31种香气成分,包括醇类、酯类、酸类、醛酮类、芳香类、烷烃类、胺类和醚类等。两种木薯酒中相同的香气成分有12种,其中含量最高的5种香气成分依次为:乙醇、异戊醇、β-苯乙醇和丁二酸二乙酯。对应的相对含量依次为:甜酒曲42.58%、15.08%、15.08%、3.19%,白酒曲70.41%、11.57%、10.55%、0.21%。不同酒曲发酵的木薯酒都含有各自特有的香气成分。乙酸戊酯、2-甲基乙酸丁酯和2,6-二甲基-4-庚醇仅在木薯甜酒中检测到,而乙酸苯乙酯、壬酸乙酯为木薯白酒所特有的挥发性成分。白酒曲产醇能力较强,而甜酒曲产酯、产醛酮及产芳香类能力均为较高水平,这说明两种酒曲发酵功能差距较大。

木薯酒的研究

本文报告了以土法加工的粗木薯粉为原料,采用液态发酵生产酒基,用植物花果串香或浸蒸提高酒质,生产优质白酒的新工艺.从化学分析和感官品评两方面论证了以木薯为原料酿制白酒的可行性和实用性.结果表明,木薯淀粉含量高,蛋白质、脂肪含量低,酒精产率高,虽含杂质较多,且含少量氰苷,但只要工艺合理,也可酿出好酒,故木薯是酿酒的好原料;它为白酒生产开发了新原料,增添了新产品,给热带薯类深加工探索了新途径.

木薯酒中的主要化学成份及其对酒质的影响

通过气相色谱—质谱联合仪对木薯酒成份的分析， 讨论了木薯酒产生异味的原因， 并提出改善木薯酒质量的措施．

发展木薯酒精大有可为

受国际油价影响,国内汽油价格一涨再涨。在能源紧缺的今天,生物质能源的技术研发和产业化发展摆上了重要的议事日程。专家认为,广东、广西、云南等省区,发展木薯酒精正逢其时,不仅可以增加农民收入,还可作为运输燃料替代汽油。从木薯中提取燃料酒精,再与汽油以一定比例混配成乙醇汽油作为汽车燃料,对解决汽车尾气问题及农产品加工增值是一大福音。如今,以木薯、甘蔗为原料生产的燃料酒精已被誉为"

2011年柬埔寨“高棉牌”木薯酒9月上市

用木薯制成的“高棉酒”将从2011年9月起正式在柬埔寨市场销售，尤其是在金边市、马德望省和暹粒省的市场。这是柬埔寨首次生产的“高棉牌”木薯酒。

改进的双酶法工艺下酵母培养时间与发酵时间及营养物对木薯出酒率的影响

在木薯生产乙醇的液化糖化阶段,双酶法在纤维素酶、葡聚糖酶等辅助下,可以提高还原糖的得率和浓度,并且降低液化的温度和缩短糖化时间。基于上述工艺,对发酵阶段的一些参数进行了研究,初步确定了酵母的培养时间为24 h,发酵时间为48 h;单因素试验结果表明,营养物尿素的最适量为原料的0.5‰,磷酸二氢钾为0.5‰,氯化钙为1.0‰,硫酸镁为0.5‰。

继父的木薯酒

平凡莫如我的继父。继父是个地地道道的农民,他什么时候走进我们的家庭,我已记不真切了。他与泥土为伴,身体在风吹雨打和烈日暴晒下,成为古铜色。继父是在一个风雨交加的早晨赶来的,他在乡里的车站等了一夜,乘第一趟班车进城,很急切的样子。

庭院经济与自然教学

籼稻吃口差 改良出新招 据湖南省永州市科协副主席、种子公司总经理黄培劲说,严重影响我国南方稻米在国内外销路的早籼稻米质差的问题,可望在近期内基本解决。 通过杂交选育出的早籼稻是我国南方早稻的当家品种,它产量高,为解决我国的温饱问题立过大功。近些年来农业连续大丰收,但由于早籼稻口感差,不少消费者喜欢上了泰国大米,致使泰国大米大量流入我国,种早籼稻的农民出现卖粮难。

Production of Amylase from Saccharomyces diastaticus sp. and Hydrolysis of Cassava Pulps for Alcohol Production

Amylolytic enzymes are currently investigated to improve industrial processes of starch degradation. Saccharomyces diastaticus 2047 isolated from cassava waste showed amylase and glucoamylase production, using starch medium, and the highest rate was obtained in the initial growth phase, after incubation for 24 h at pH 5.5. Maximum amylase and glucoamylase activities （483.62 U mg^-1 protein and 290.85 U mg^-1 protein） were obtained at pH 5.5. The isolated enzymes exhibited thermostable properties as indicated by retention of 100% of residual activity at 55 ℃ for 45 min with total inhibition at 100 ℃. Extracellular enzyme from S diastaticus 2047 was partially purified by fractionated precipitation with ammonium sulphate. After 40% saturation produced 2,197.00 and 1,192.83 U/mg protein, and yield was 40% with purification 4.54 and 4.1 fold, respectively. This study presents feasibility on ethanol production from cassava pulps pretreated with diluted sulfuric acid by simultaneous saccharification and fermentation （SSF） with S. diastaticus 2047. The results indicated that the culture was able to produce ethanol with high yield without amylolytic enzyme adding by using cassava pulps pretreated with distilled water at 135 ℃ under pressure of 15 lb/inch^2 to produce ethanol yield as high as the cassava pulps pretreated with diluted sulfuric acid under the same condition. This suggests that S diastaticus with enzyme produced has potential for industrial applications.

Effects of Application of Cassava Alcohol Anaerobic Fermentation Liquid and Mulching of Film on Overwintering and Next Year's Growth and Yield of Banana

The effects of application of cassava alcohol anaerobic fermentation liquid and mulching of film on overwintering and next year's growth and yield of banana were investigated in this study.The results showed that the application of cassava alcohol anaerobic fermentation liquid with COD concentration of 1 200-2 000 mg/L(900 m^3/hm^2) and mulching of film significantly increased the soil organic matter and available potassium contents in banana orchard,improved the cold resistance of banana seedlings,increased the pseudostem height,pseudostem circumference,green leaf number and chlorophyll content of next year's banana seedlings,brought the flower bud emergence period and harvest period forward,and significantly increased the yield per plant.

《酒世界》2007年第2期导读

醉中操笔笔尤颠酒对书法真的有奇效吗?著名书法家周立德认为这是真的。他说:酒之所以能提高书画的质量,是因为酒能使人精神亢奋,才思敏捷。平日里沉积在心底尚未开发的真实情感。