摘要
为了挤压膨化甘薯酒精发酵应用于工业生产提供理论依据。利用挤压膨化甘薯粉为原料,研究料水比、糖化酶添加量、酵母接种量等基本因素对挤压膨化甘薯酒精发酵的影响。得出最佳工艺:料水比1:2、糖化酶用量130 U/g、酵母接种量为0.1%。在此条件下,30℃发酵72 h,发酵醪酒精度为14.43%,与传统发酵工艺相比,发酵醪酒精度提高了21.7%。
Substituted extrusion process for traditional cooking and liquefaction and saccharifying process of alcohol production with sweet potato was studied in this paper. The optimal technological conditions through single factor experiment were obtained, it was showed as follows： the ratio of starch to water as 1：2, saccharifying enzyme 130 U/g, yeast inoculation quantity as 0.1%. Under the conditions, fermentation at 30℃ for 72 h, the alcohol content of fermentation mash was 14.43%（v/v）. Comparing with traditional fermentation technology, the alcohol content of fermentation mash increased by 21.7%（v/v）.
出处
《中国农学通报》
CSCD
2014年第9期275-278,共4页
Chinese Agricultural Science Bulletin
基金
广西科学研究与技术开发项目"广西亚热带作物研究所国家国际科技合作基地能力建设"(桂科能1347006-3)
关键词
挤压膨化
甘薯
酒精
发酵
extrusion
sweet potato
alcohol
fermentation
作者简介
第一作者简介：陆家稹，男，1966年出生，广西平果人，讲师，大专，研究方向：食品工程。通信地址：533000广西百色市城东路群来坡巷160号，E-mail：554784532@qq．com。
通讯作者：罗燕春，女，1981年出生，广西玉林人，助理研究员，硕士，研究方向：薯类育种与栽培。E-mail：luoyanchunl9810715@yeah．net。
