摘要
浓醪发酵技术具有可以提高发酵强度、缩短发酵时间、节约一次水的用量、提高设备利用率等诸多优势。高性能液化酶、糖化酶和高效优良酵母技术的开发,为解决浓醪发酵过程中黏度高带来的物料输送困难、传质传热效率低下和高渗透压影响酵母生长繁殖问题提供了可能,提高了木薯浓醪发酵酒精技术的可行性。本文对高性能酿酒酵母进行木薯浓醪同步糖化发酵研究,确定了最佳发酵条件为:接种量30%、氮源添加量为2.45kg/t木薯。同时,筛选出NWTU1糖化酶和抑菌效果好的抑菌剂A,解决了浓醪同步糖化定量供糖的问题,实现了浓醪发酵酒分达到15%以上,残糖含量也达到发酵结束指标。通过酒母培养工艺的研究,确定酒母培养的外观糖为11~13oBx,解决了浓醪发酵过程渗透压高不利于酵母生长、酒母质量差的问题。
High gravity fermentation technology can improve the fermentation intensity, shorten the fermentation time, save the amount of primary water, improve the utilization of equipment. With the development of high-performance liquefying enzyme, saccharifying enzyme and high-efficiency yeast technology, it is possible to solve the problems of difficult material transportation, low efficiency of mass transfer and heat transfer and high osmotic pressure affecting yeast growth and reproduction caused by high viscosity in the process of high-density mash fermentation, as well as increase the feasibility of cassava thick mash fermentation alcohol technology. In this paper, the simultaneous saccharification of cassava and high-performance Saccharomyces cerevisiae was studied. The optimal fermentation conditions were determined as follows: 30% inoculum amount, nitrogen source 2.45 kg/t(cassava powder). NWTU1 saccharifying enzyme and bacteriostatic agent A with good bacteriostatic effect were screened out. The problem of simultaneous saccharification and quantitative sugar supply of high-performance Saccharomyces cerevisiae was solved. The liquor content of high-performance fermentation was over 15%, and the content of residual sugar reached the fermentation end index. Through the study of the culture technology of the mother of wine, the appearance sugar of the mother of wine culture was determined to be 11~13 obx, which solved the problem that high osmotic pressure was not conducive to the growth of yeast and the quality of the mother of wine was poor.
作者
李北
李永恒
罗虎
孙振江
赖铭雪
苏云
佟毅
LI Bei;LI Yong-heng;LUO Hu;SUN Zhen-jiang;LAI Ming-xue;SU Yun;TONG Yi(Guangxi COFCO Bio-energy Co.,Ltd.,Guangxi Beihai 536100,China)
出处
《当代化工》
CAS
2020年第5期969-972,共4页
Contemporary Chemical Industry
基金
广西重点研发计划《多元原料高效生产燃料乙醇关键技术与产业化应用示范》,项目号:桂科AB192245049
关键词
木薯
糖化酶
浓醪发酵
cassava
Saccharifying enzyme
high gravity fermentation
作者简介
李北(1963-),男,北京市人,高级工程师,硕士研究生,1997年毕业于对外经济贸易大学工商管理专业,现从事生物质能源及资源化利用开发技术工作。E-mail:1827798776@163.com;通讯作者:佟毅(1963-),男,教授级高级工程师,博士研究生。E-mail:342299304@qq.com
