Storage of Sweet Sorghum Fresh Juice with Ethyl-p-Hydroxybenzoate and the Ethanol Fermentation with the Preserved Juice

摘要

The storage of sweet sorghum fresh juice with Ethyl-p-Hydroxybenzoate (EH) and the ethanol fermentation with the preserved juice were investigated in this study. The results of juice storage indicated that the EH additions of 0.01percent, 0.02percent and 0.05percent in the juice were effective to preserve fresh sweet sorghum juice. Specifically, for the juice with 0.05percent EH addition, the dissolved solids was almost kept constant and 81.49percent total soluble sugar was preserved after 56 days. When the preserved juice was used for ethanol fermentation, the highest ethanol content was obtained at EH concentration of 0.05percent. According to the sugar recovery and fermentation result, 0.05percent EH could be selected as an effective and compromising dosage for fresh juice storage for producing ethanol from sweet sorghum.