| 甘蔗酒发酵工艺条件的研究 |
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| 引用本文： | 李敏杰,熊亚.甘蔗酒发酵工艺条件的研究[J].宝鸡文理学院学报(自然科学版),2009,29(2):43-46. |
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| 作者姓名： | 李敏杰 熊亚 |
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| 作者单位： | 攀枝花学院,生物与化学工程学院,四川,攀枝花,617000;攀枝花学院,生物与化学工程研究所,四川,攀枝花,617000 |
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| 摘 要： | 目的研究以甘蔗为原料发酵制酒的最佳工艺参数。方法利用正交实验方案对甘蔗酒发酵过程中的主要影响因子进行分析,确定最佳条件。结果实验结果表明,装液量90%,SO2添加量100 mg/kg,酵母用量为0.4%,发酵温度为20℃时,乙醇的浓度可以达到7.6%。在上述4种影响因素中发酵温度的影响最大,其次是甘蔗汁的装液量。SO2的含量影响最小。结论在最佳条件下甘蔗汁发酵制酒可使其中的乙醇含量达到7.6%,其他因素的影响研究需要继续进行,不断改进,提高出酒率。
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| 关 键 词： | 甘蔗酒 正交实验 工艺条件 |
The study on the optimum condition of sugarcane liquor fermentation |
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| LI Min-jie,XIONG Ya.The study on the optimum condition of sugarcane liquor fermentation[J].Journal of Baoji College of Arts and Science(Natural Science Edition),2009,29(2):43-46. |
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| Authors: | LI Min-jie XIONG Ya |
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| Institution: | 1.Department of Biology and Chemical Engineering;Panzhihua University;Panzhihua 617000;Sichuan;China;2.Institute of Biology and Chemical Engineering;China |
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| Abstract: | Aim To study the optimum process conditions for producing wine from sugar cane as raw material.Methods The orthogonal experiment is used to analyze the main factors in the fermentation process of sugar cane and determine the optimum process conditions.Results The experimental results showed the concentration of alcohol was up to 7.6% when the liquid volume in flask was 90%,the addition amount of SO2 was 100 mg/kg and the mount of yeast was 0.4%.Of all the four influencing factors,the most important one was ... |
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| Keywords: | sugar cane wine orthogonal test technology conditions |
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