木薯粉浓醪酒精同步糖化发酵工艺研究

目的]为木薯粉浓醪酒精发酵提供理论依据。方法]以木薯粉为原料进行浓醪酒精发酵,研究了不同温度下的糖化酶活力及糖化规律,并比较了同步糖化发酵与先糖化后发酵工艺的发酵效果。结果]在40～65℃范围内,糖化酶的活力随温度的升高而升高,温度高于65℃时,酶活力开始降低。60℃时糖化效果最好,0.5h糖化率为48.2%,8h醪液中葡萄糖含量达27.5%,已完全糖化。发酵前4h,同步糖化发酵工艺和先糖化后发酵工艺的发酵速度差别不大,4h后同步糖化工艺的产酒精速度明显优于先糖化发酵工艺。同步糖化发酵工艺中残还原糖、残总糖含量明显低于先糖化后发酵工艺,发酵效率达90.3%。结论]采用同步糖化发酵工艺进行木薯粉浓醪酒精发酵的效果优于先糖化后发酵工艺。

Investigation on Synchronous Saccharification and Alcohol Fermentation Technology of Concentrated Mash of Cassava Flour

Objective] The purpose of the investigation was to provide theoretical basis for alcohol fermentation with concentrated mash of cassava flour. Method] The cassava flour was used as raw material for alcohol fermentation with concentrated mash,the saccharifying enzyme activities under different temperatures and saccharification law were investigated and the fermentation effects of synchronous saccharification and fermentation technology and first saccharification combined with later fermentation technology were compared. Result] In the range of 40-65 ℃,the saccharifying enzyme activity was increased along with the increase of temperature and the enzyme activity started to decrease when the temperature was higher than 65 ℃. The saccharification effect at 60 ℃ was best,the saccharified rate of fermentation for 0.5 h was 48.2%,the glucose content in mash liquid after 8 h reached 27.5% and the saccharification was completed. In 4 h before fermentation,the fermentation speeds of synchronous saccharification and fermentation technology and first saccharification combined with later fermentation technology had little difference; after fermentation for 4 h,the alcohol-producing rate of synchronous saccharification and fermentation technology was obviously superior to that of first saccharification combined with later fermentation technology. The contents of residual reducing sugar and total sugar of synchronous saccharification and fermentation technology were obviously lower than that of first saccharification combined with later fermentation technology and its fermentation efficiency reached 90.3%. Conclusion] The application effect of synchronous saccharification and fermentation technology in alcohol fermentation with concentrated mash of cassava flour was superior to that of first saccharification combined with later fermentation technology.