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Position: Home > Articles > Optimize Conditions of Liquefaction for Producing Manioc Alcohol by High-gravity Fermentation FOOD SCIENCE 2007,28 (10) 381-383

木薯酒精浓醪发酵中液化条件的优化

作  者:
伍时华;蒋常德;易弋;黄翠姬;徐雅飞;童张法
单  位:
广西工学院生物与化学工程系;广西大学化学化工学院
关键词:
木薯;酒精;浓醪发酵;液化酶;糖化酶
摘  要:
利用木薯进行酒精浓醪发酵,对其中液化过程中的条件进行了优化,得出最佳液化条件为:液化pH值5.0~6.0,液化酶加入量为10U/g木薯粉,液化温度和时间分别为105℃、2h。
译  名:
Optimize Conditions of Liquefaction for Producing Manioc Alcohol by High-gravity Fermentation
作  者:
WU Shi-hua1,JIANG Chang-de2,YI Yi1, HUANG Cui-ji1,XU Ya-fei2,TONG Zhang-fa2 (1.Department of Biological and Chemical Engineering, Guangxi University of Technology, Liuzhou 545006, China; 2.School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)
关键词:
cassava;alcohol;high-gravity fermentation;liquefaction enzyme;saccharification enzyme
摘  要:
The manioc was fermented to produce alcohol. The conditions of the liquefaction process were detected. The optimum liquefaction conditions were: liquefaction pH5.0~6.0, the dosage of liquefaction enzyme 10 U/g, the liquefaction temperature 105 ℃ for 2 hours.

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