甜高粱秆制备乳酸技术研究探讨

摘要

Relying on scientific and technological innovation and development to increase the value of grain,at the same time,non grain raw material route has been developed to promote the optimization and upgrading of industrial fermentation products,reduce production cost and maintain national food security. The sweet sorghum fermentation to replace traditional starch grain lactic acid fermentation technology is explored,the technology is lower than corn production cost,and it can greatly increase the income of farm-ers,improve the quality of lactic acid,meet the needs of the polylactic acid production.The biodegradable polylactic acid plastics have the cost advantage to compete with the petroleum based plastics.%依靠科技创新开发使粮食资源得到增值转化,同时发展非粮原料路线,推动工业发酵制品产业优化升级,降低生产成本,维护国家粮食安全.探讨以甜高粱秆发酵替代传统粮食淀粉质发酵生产乳酸的技术,该技术比用玉米生产成本低,还可大幅度增加农民收入,提高乳酸质量,满足聚乳酸的生产需求,使能降解的聚乳酸塑料具备与石油基塑料竞争的成本优势.