响应面法优化玉米生料生产乙醇工艺的研究
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摘要
以全玉米粉为原料,对生料发酵乙醇的工艺进行研究,通过单因素实验以及响应面优化实验探讨原料粒度、底物浓度、生料酶添加量以及糖化酶添加量等因素对发酵的影响。结果表明,全玉米粉生料发酵乙醇的最佳工艺条件为50目全玉米粉为原料,底物浓度为37%,生料酶1.25%(w/w),加入酵母活化液(干酵母加量0.05%),并添加氮源尿素以及青霉素,恒温32℃发酵85 h,酒份能够达到19.86%(v/v),淀粉利用率为90.25%,响应面分析R-sq>80%,R-sq(调整)>80%,表示所建立的模型对异变有足够的解释能力。
The fermentation process for producing ethanol with all corn flour as raw material was studied. The influences of raw material granularity, substrate concentration, raw enzyme dosage and glycosylase dosage on the fermentation were investigated through single factor experiment and response surface optimization experiment. The results showed that the best conditions for the fermentation process were as follows: the raw material 50 mesh corn flour, the substrate concentration 37%, the enzyme dosage 1.25%(w/w), and the yeast activator 0.05% of dry yeast,adding nitrogen urea and penicillin, the constant temperature 32 ℃,the fermentation time 85 h. Under above conditions, the ethanol content reached 19.86%(v/v), the starch utilization rate was 90.25%, the response surface analysis R-sq>80%, R-sq(adjustment)>80%, indicating that the established model was sufficient to explain the variation.
The fermentation process for producing ethanol with all corn flour as raw material was studied. The influences of raw material granularity, substrate concentration, raw enzyme dosage and glycosylase dosage on the fermentation were investigated through single factor experiment and response surface optimization experiment. The results showed that the best conditions for the fermentation process were as follows: the raw material 50 mesh corn flour, the substrate concentration 37%, the enzyme dosage 1.25%(w/w), and the yeast activator 0.05% of dry yeast,adding nitrogen urea and penicillin, the constant temperature 32 ℃,the fermentation time 85 h. Under above conditions, the ethanol content reached 19.86%(v/v), the starch utilization rate was 90.25%, the response surface analysis R-sq>80%, R-sq(adjustment)>80%, indicating that the established model was sufficient to explain the variation.
引文
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[16]谢碧霞,李安平等.响应面法优化橡实淀粉生料发酵生产燃料酒精工艺[J].中南林业科技大学学报,2010,(12):92-97.
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[19]张强.高浓度酒精发酵技术研究进展[J].酿酒科技,2018(11):1-5.
[2]阮彩彪,何建,等.生料发酵技术应用概述[J].中国酿造,2010, 1(1):4-8.
[3]薛正莲,玉米生粉酒精发酵的研究[J].安徽机电学院学报,1996, 11(2):68-71.
[4]汪江波,薛海燕,邹玉玲,等,酶制剂的添加对早籼稻谷生料发酵生产酒精的影响[J].中国酿造,2005(4):15-17.
[5]玉琼广,梁露锋.酒精工业发展简析[J].轻工工业,2018.10:43-45
[6]门秀杰,孙海萍,等.我国推广乙醇汽油的进展、影响及应对建议[J].现代化工,2018(11):8-11+13.
[7]田广武.我国扩大生物燃料乙醇生产和推广使用车用乙醇汽油的问题与建议[J].国际石油经济,2018(9):83-86.
[8]岳国君.生物燃料乙醇产业迎来发展好时机[J].生物产业技术,2018(4):1.
[9]江元翔,高淑红,陈长华.响应面设计法优化腺苷发酵培养基[J].华东理工大学学报,2005, 31(3):309-313.
[10]陆燕,梅乐和,陆悦飞,等.响应面法优化工程菌产细胞色素[J].化工学报,2006, 57(5):1187-1 192.
[11]郝学财,余晓,刘志,等.响应面方法在优化微生物培养基中的应用[J].食品研究与开发,2006, 27(1):38-41.
[12]蒋丹丹,张彬,梁志宏,等.响应面法优化降胆固醇马红球菌F21-1的发酵培养基[J].中国农业大学报,2008, 13(2):20-24.
[13] Hong G, Mei L, Jintao L, et al. Medium optimization for the production of avermectin Bla by Streptomyces avermitilis 14-12A using response surface methodology[J]. Bioresource Technology,2009, 100(17):4 012-4 016.
[14]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2005.
[15]刘文信. HPLC在酒精发酵醪液检测中的应用[J].化学工程师,2013,(2):28-30.
[16]谢碧霞,李安平等.响应面法优化橡实淀粉生料发酵生产燃料酒精工艺[J].中南林业科技大学学报,2010,(12):92-97.
[17] RASMUS D,SEVEN P,LISBETH O. Characterization of very high gravity ethanol fermentation of corn mash, effect of glucoamylase dosage,pre-saccharification and yeast strain[J]. Applied Microbiol Biot,2005,68(9);622-629.
[18]杨小冲.酿酒酵母酒精耐受机理的研究及其在果酒生产中的应用[J].内蒙古农业大圩,2018:71.
[19]张强.高浓度酒精发酵技术研究进展[J].酿酒科技,2018(11):1-5.