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当前位置: 首页 > 文章 > 薯渣膨化免煮发酵生产乙醇的工艺研究 湖北农业科学 2010,49 (12) 3162-3164
Position: Home > Articles > Study on Puffing and Free Stewing Ethanol Fermentation from Potato Residue Hubei Agricultural Sciences 2010,49 (12) 3162-3164

薯渣膨化免煮发酵生产乙醇的工艺研究

作  者：
曾舟华;徐振强;曾昆
单  位：
黄冈师范学院;北京大学环境科学与工程学院环境科学系
关键词：
薯渣;膨化免煮;纤维素酶;热带假丝酵母;酿酒酵母;乙醇
摘  要：
提出了发酵生产乙醇的新工艺。该工艺将干薯渣放入密闭容器中,加热加压,瞬间减压,薯渣中的水分汽化膨胀,使薯渣中出现许多小孔,变得松脆,然后粉碎,不用蒸煮,直接经纤维素酶转化,并利用混合菌发酵。获得的最佳工艺条件是薯渣的粉碎粒度为0.40mm,纤维素酶用量为35IU/g(对底物),热带假丝酵母与酿酒酵母的接种比例为1∶1(M/M,下同),酵母菌接种量为0.60%(M/M,下同)。在该条件下乙醇产率达到25.2%(M/M,下同),与传统工艺相比,产率提高21.2%,有工业推广价值。
译  名：
Study on Puffing and Free Stewing Ethanol Fermentation from Potato Residue
作  者：
ZENG Zhou-hua1,XU Zhen-qiang2,ZENG Kun1 (1.Huanggang Normal University,Huanggang 438000,Hubei,China; 2. Department of Environmental Sciences,College of Environmental Sciences and Engineering,Peking University,Beijing 100871,China)
关键词：
potato residue; puffing and free stewing; cellulase; Candida tropicalis; Saccharomyces cerevisiae; ethanol
摘  要：
A popularizable ethanol fermentation technique with a productivity of 25.2%(M/M), which was 21.2% higher than the traditional technique was proposed. During this newly introduced craft, the closed container with sweet potato residue in it was firstly treated with heating and increasing pressure, and then followed with a sudden decompression intended to evaporate the moisture. Thus the sweet potato residue became slack and crisp due to the numerous small apertures caused by vaporization and inflation. As a result, the sweet potato residue could be directly transformed by cellulase without stewing, and then fermented by mixed bacteria. The best production conditions were as follows: particle size, 0.40 mm; cellulase concentration, 35 IU/g; the inoculation proportion between Candida tropicalis and Saccharomyces cerevisiae, 1∶1(M/M); and inoculation amount, 0.60%(M/M).

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