【摘要】 以啤酒生产中的副产物酒糟为原料 ,经酶法糖化 ,再经亚硫酸盐诱导进行甘油发酵 .着重介绍酒糟发酵生产甘油的工艺过程 ,探讨亚硫酸盐用量、发酵液 pH、发酵温度对产品收率的影响 .通过正交实验确定最佳工艺条件为 :亚硫酸钠∶酒糟 =1∶2 0 (质量比 ) ,发酵液 pH值为 7,发酵温度为 3 0℃ .产品收率可达 1 1 .9% .更多还原

【Abstract】 Glycerine fermentation was carried out by saccharification with enzyme and induction with sulphite. The effect of sulphite amount, pH value of fermentation liquor and temperature of fermentation on the yield was investigated. By orthogonal experiments, the suitable process conditions were determined as follows:weight ratio of sulphite to beer lees is 1∶20, pH value is 7 and temperature is 30 ℃. The yield of glycerine reached 11.9 %, based on beer lees.更多还原