【摘要】 利用微波组合微生物预处理木薯代替传统乙醇发酵生产工艺中的蒸煮阶段,对木薯进行无蒸煮发酵工艺研究。通过正交试验,得出了预处理后的木薯在料水比1:2条件最佳工艺条件为:糖化时间55min、糖化温度60℃、糖化酶添加量120U/g、糖化pH5.0、活性干酵母添加量0.1%,在30℃发酵72h,发酵醪液的乙醇体积分数可以达到16.0%。通过与传统蒸煮液化工艺进行对比,乙醇度可提高13.5%,至少可节省42.81%的能耗。更多还原

【Abstract】 A new technique for alcohol production from cassava powder was developed using microwave treatment followed by Rhizopus arrhizus fermentation to substitute the traditional steaming process.The optimal conditions for alcohol production from a mixture of cassava powder pretreated in this way and water at a ratio of 1:2 were determined by the orthogonal array design method to be 55-min saccharification at 60 ℃ and pH 5.0 with the addition of 120 U/g glucoamylase followed by 72-h fermentation at 30 ℃ with the addition of 0.1% active dry yeast.Under these conditions,the alcohol content of fermentation broth was 16.0%,which was increased by 13.5% compared with the traditional liquefaction by means of steaming.Moreover,the new process could save the energy consumption by 42.81%.更多还原