利用生产大豆浓缩蛋白副产物发酵酒精的研究

摘要

该文利用大豆糖蜜发酵制备酒精,研究了发酵时间、发酵温度、糖蜜浓度、接种量、pH对发酵酒精的影响,并通过正交试验对糖蜜发酵生产酒精工艺条件进行优化,确定其最佳发酵条件为:糖蜜浓度55g/L,发酵温度32℃,发酵时间72h,接种量9％,pH5.0.在最佳条件下,大豆糖蜜发酵酒精得到的酒精度为7.3％vol.%The article studies the effects of density of soybean molasses, fermentation temperature, fermentation time, inoculation quantity, pH on the production of ethanol used soy molasses.through orthogonal test, the results showed that the optimum conditions were: molasses concentration 55g/L, fermentation temperature 32℃, fermentation time 72h, inoculation amount of 9%, pH value 5.0. Under the optimal conditions, the ethanol production yield was 7.3%vol.