摘要
在利用甜高粱茎秆汁液发酵酿制酒精过程中,针对添加营养盐((NH4)2SO4、MgSO4、KH2PO4、CaCl2)对酒精发酵的影响进行了研究。正交试验结果分析表明:(NH4)2SO4、MgSO4、KH2PO4、CaCl2的最优添加量分别为1g/L、10g/L、5g/L、5g/L。MgSO4、CaCl2的添加量对发酵结果影响极显著,KH2PO4的添加量对发酵结果影响显著,(NH4)2SO4的添加量对发酵结果影响不显著。
In the process of alcohol fermentation from juice of sweet sorghum stalk, the effects of nutrition salts （ （NH4）2SO4、MgSO4、KH2PO4、CaCl2） on alcohol fermentation of sweet sorghum stalk juice were studied. From the results of orthogonal experiment, it can be seen that the optimal blending quantity of （NH4）2SO4、MgSO4、KH2PO4、and CaCl2 were 1 g/L, 10 g/L ,5 g/L, 5 g/L, respectively. The most influential salts were MgSO4. CaCl2 ; the more influential salts was KH2PO4; the addition of （NH4）2SO4 had no significant effect on the alcohol fermentation.
出处
《农机化研究》
北大核心
2005年第6期175-177,180,共4页
Journal of Agricultural Mechanization Research
基金
辽宁省科技攻关资助项目(200322403)
欧盟资助项目(ICA4-2002-10023)
关键词
农学
甜高粱
正交试验
营养盐
酒精
agronomy
sweet sorghum
orthogona! experiment
nutrition salt
alcohol
作者简介
张恩铭（1979-），男．呼和浩特人，在读硕士研究生。
刘荣厚（1960-），男，教授，博士生导师。（E-mail）liurhou@sjtu．edu．cn。
