改善玉米酒精浓醪发酵工艺条件的研究
|
摘要
利用脱胚玉米米查为原料,摸索采用湿法加酶磨浆、多酶协同糖化发酵等技术手段,优化玉米浓醪发酵工艺。实验结果表明,采用湿法加酶粉碎液化与干法粉碎加酶液化相比,醪液黏度降低了12.6%,液化时间明显缩短。在单因素实验的基础上,对多酶协同糖化过程中添加的酸性蛋白酶、木聚糖酶添加量和酵母接种量利用正交实验方法进行优化,浓醪发酵酒精浓度达到14.2%vol。本研究为后续发酵条件的继续优化及中试放大实验打下了基础。
Using maize without germ as raw material, we explored the optimization of high-gravity fermentation of corn ethanol by grinding wet mash with enzyme and using multi-enzyme collaborative saccharification/fermentation. The results showed that, compared with liquefying and grinding dry mash with enzyme, the method of liquefying and grinding wet mash with enzyme could reduce the viscosity of the mash by12.6 %, and significantly shorten the liquefaction time. On the basis of single factor experiments, we optimized the adding level of acid protease, xylanase and yeast through orthogonal experiments. The optimized method could produce alcohol with concentration of 14.2 %vol. This study has laid foundation for subsequent optimization of fermentation conditions and pilot scale tests.
Using maize without germ as raw material, we explored the optimization of high-gravity fermentation of corn ethanol by grinding wet mash with enzyme and using multi-enzyme collaborative saccharification/fermentation. The results showed that, compared with liquefying and grinding dry mash with enzyme, the method of liquefying and grinding wet mash with enzyme could reduce the viscosity of the mash by12.6 %, and significantly shorten the liquefaction time. On the basis of single factor experiments, we optimized the adding level of acid protease, xylanase and yeast through orthogonal experiments. The optimized method could produce alcohol with concentration of 14.2 %vol. This study has laid foundation for subsequent optimization of fermentation conditions and pilot scale tests.
引文
[1]张国红.我国和世界酒精工业现状[J].酒精,2010(4):1-9.
[2]Asli M S.A study on some efficient parameters in batch fermentation of ethanol using Saccharomyces cerevesiae SC1extracted from fermented siahe sardasht pomace[J].African Journal of Biotechnology,2010,9(20):2906-2912.
[3]贾树彪,李盛贤.新编酒精工艺学[M].北京:化学工业出版社,2012:1-30.
[4]李传林.应用浓醪发酵技术,推动酒精工业节能及清洁生产[J].酿酒科技,2005(5):107-108.
[5]许宏贤,段钢.玉米原料超高浓度酒精发酵[J].食品与发酵工业,2012,38(1):77-82.
[6]易弋,蒋常德,伍时华,等.木薯酒精浓醪发酵糖化条件的研究[J].广西工学院学报,2008,19(1):58-62.
[7]伍时华,蒋常德,易弋,等.木薯酒精浓醪发酵中液化条件的优化[J].食品科学,2007,28(10):385-387.
[8]Pradeep P,Reddy O V.High gravity fermentation of sugarcane molasses to produce ethanol:Effect of nutrients[J].Indian Microbiol,2010,50(1):82-87.
[9]许宏贤,段钢.温度对超高浓度酒精生料发酵体系的影响[J].生物工程学报,2009(2):330-334.
[10]所丽娜,郑玲艳,肖冬光,等.酒精复合酶在玉米酒精浓醪发酵中的应用[J].酿酒科技,2009(1):79-80.
[11]李娜,吕伟民,赵姗姗.植酸酶在玉米酒精发酵中的应用研究[J].酿酒,2013,40(3):91-92.
[12]易弋,容元平,程谦伟,等.提高甘蔗汁酒精发酵酒度的实验[J].食品工业科技,2012,2012,33(6):247-249.
[13]石彦忠,余平,韩颖.膨化玉米粉制糖技术研究[J].食品科学,2009,132(30):132-136.
[2]Asli M S.A study on some efficient parameters in batch fermentation of ethanol using Saccharomyces cerevesiae SC1extracted from fermented siahe sardasht pomace[J].African Journal of Biotechnology,2010,9(20):2906-2912.
[3]贾树彪,李盛贤.新编酒精工艺学[M].北京:化学工业出版社,2012:1-30.
[4]李传林.应用浓醪发酵技术,推动酒精工业节能及清洁生产[J].酿酒科技,2005(5):107-108.
[5]许宏贤,段钢.玉米原料超高浓度酒精发酵[J].食品与发酵工业,2012,38(1):77-82.
[6]易弋,蒋常德,伍时华,等.木薯酒精浓醪发酵糖化条件的研究[J].广西工学院学报,2008,19(1):58-62.
[7]伍时华,蒋常德,易弋,等.木薯酒精浓醪发酵中液化条件的优化[J].食品科学,2007,28(10):385-387.
[8]Pradeep P,Reddy O V.High gravity fermentation of sugarcane molasses to produce ethanol:Effect of nutrients[J].Indian Microbiol,2010,50(1):82-87.
[9]许宏贤,段钢.温度对超高浓度酒精生料发酵体系的影响[J].生物工程学报,2009(2):330-334.
[10]所丽娜,郑玲艳,肖冬光,等.酒精复合酶在玉米酒精浓醪发酵中的应用[J].酿酒科技,2009(1):79-80.
[11]李娜,吕伟民,赵姗姗.植酸酶在玉米酒精发酵中的应用研究[J].酿酒,2013,40(3):91-92.
[12]易弋,容元平,程谦伟,等.提高甘蔗汁酒精发酵酒度的实验[J].食品工业科技,2012,2012,33(6):247-249.
[13]石彦忠,余平,韩颖.膨化玉米粉制糖技术研究[J].食品科学,2009,132(30):132-136.