该文以全磨玉米为原料,对于低温液化时不同酶制剂的降黏度性能进行了比较,结果新一代低温液化酶表现出了优越的降黏度性能.该文还针对以小同清液含量配料,85℃液化与105℃液化对酒精产出和杂菌污染情况进行了研究,结果表明,无论清液含量的多少,85℃液化的酒精度均高于105℃液化,并且发酵结束时残淀粉含量差别不大.85℃液化发酵液中杂菌含量与105℃液化基本一致,表明低温液化能达到中温液化相同的灭菌效果.%Effect of different enzymes on the reduction of viscosity during low temperature liquefaction of whole ground com was studied and the results indicated that the alpha amylase has good performance at relative lower temperature. The ethanol yield and contamination degree were compared when cooking at 85℃ and 105℃ using different concentration of thin stillage. It is found that 85℃ cooking gave higher ethanol yield than that of 105℃, 85℃ccoking get the same level of residue starch content as 105℃ cooking. There's no remarkable difference on contamination degree of cooked at 85℃ or 105℃, which proves that the relative lower temperature cooking could get the same sterilizing effect as that of 105℃.
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