陈化小麦生料酒精发酵的中试

王年忠; 赵二永; 王芳; 许宏贤; 赵龙俊; 段钢

doi:10.13995/j.cnki.11-1802/ts.2013.04.031

食品与发酵工业 >

2013 , Vol. 39 >Issue 04: 81 - 85

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.031

食品与发酵工业

陈化小麦生料酒精发酵的中试

王年忠 ,
赵二永 ,
王芳 ,
许宏贤 ,
赵龙俊 ,
段钢

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网络出版日期: 2013-04-25

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The pilot scale study on aged wheat ethanol production by no-cook technology

Wang Nian-zhong ,
Zhao Er-yong ,
Wang Fang ,
Xu Hong-xian ,
Zhao Long-jun ,
Duan Gang

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Online published: 2013-04-25

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摘要

在100L发酵罐中进行了陈化小麦生料酒精发酵的研究。通过对新粮与陈化小麦糊化温度的测定,确定了预处理工艺;对新粮与陈化小麦发酵过程中酒度、酸度、糖的变化进行了分析与比较,数据显示新粮与陈化小麦的淀粉出酒率均达到50%以上,生料发酵技术适用于陈化小麦酒精生产。

关键词： 陈化小麦; 新粮小麦; 生料发酵; 酒精; 酸度; 糖; 出酒率

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王年忠 , 赵二永 , 王芳 , 许宏贤 , 赵龙俊 , 段钢 . 陈化小麦生料酒精发酵的中试[J]. 食品与发酵工业, 2013 , 39(04) : 81 -85 . DOI: 10.13995/j.cnki.11-1802/ts.2013.04.031

Abstract

Pilot scale of ethanol fermentation with whole ground aged wheat by no-cook technology was firstly reported in 100 L scale.Pretreatment condition was settled by analyzing gelatinization temperature point.The ethanol yield,acidity,and sugars profile of aged wheat during fermentation were compared with new wheat.The data indicated that conversion rate of starch to ethanol of new and aged wheat both reached above 50%.No-cook technology is applicable for aged wheat ethanol production.

Key words： aged wheat; new year wheat; no-cook ethanol production; ethanol; acidity; sugar; conversion rate

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