Fermentation Techniques of Producing Alcohol with Cassava Starch

LI Hai-ming; LI Rui-mei; PAN Shi-ming; ZHANG Shu-he

doi:10.19303/j.issn.1008-0384.2013.06.018

Volume 28 Issue 6

Jun. 2013

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2013 > 28(6): 593-596

LI Hai-ming, LI Rui-mei, PAN Shi-ming, ZHANG Shu-he. Fermentation Techniques of Producing Alcohol with Cassava Starch[J]. Fujian Journal of Agricultural Sciences, 2013, 28(6): 593-596. doi: 10.19303/j.issn.1008-0384.2013.06.018

Citation:

LI Hai-ming, LI Rui-mei, PAN Shi-ming, ZHANG Shu-he. Fermentation Techniques of Producing Alcohol with Cassava Starch[J]. Fujian Journal of Agricultural Sciences, 2013, 28(6): 593-596. doi: 10.19303/j.issn.1008-0384.2013.06.018

Citation:

PDF( 931 KB)

Fermentation Techniques of Producing Alcohol with Cassava Starch

doi: 10.19303/j.issn.1008-0384.2013.06.018

Sugarcane Research Institute,Fujian Academy of Agricultural Sciences,Zhangzhou,Fujian 363005,China

Received Date: 2013-03-28
Publish Date: 2013-06-18

Abstract

Abstract

The fermentation conditions for generating alcohol from cassava starch were studied in this experiment using alcohol concentration as index.The single factors used in fermentation were carried out on reaction time,temperature,pH,nitrogen source,additive dosage of ammonium sulfate and yeast.The results showed that with reacting time 72to 84h,temperature 35to 40℃,pH 4.5to 5.0,ammonium sulfate 1.0%to 1.2%and yeast 10% to 15%,the alcohol generating of cassava starch revealed the best efficiency.By orthogonal experiment,the optimum fermentation conditions were determined as adding 1.2%ammonium sulfate and 15%yeast,fermenting at 40℃for 84h;of which the alcohol concentration and the yield of liquor reached to 11.16%(V/V)and 52.19%,respectively.
- cassava,
- starch,
- alcohol,
- optimization

FullText(HTML)

References(15)

References

[1]	张桥,周礼红,康冀川.生物转化淀粉产燃料乙醇的研究进展[J].长江大学学报:自然科学版,2007,4(1):88-91.
[2]	马文超,石贵阳,章克昌.玉米原料无蒸煮发酵酒精工艺的研究[J].酿酒科技,2005,(2):50-53.
[3]	孙建祥.用小麦淀粉生产酒精的工艺探讨[J].酿酒科技,2002,(5):91-92.
[4]	汪芳安,熊友枝,王发兴,等.籼米酿制发酵酒新工艺研究[J].武汉工业学院学报,2001,(3):1-4.
[5]	王金华,李本德,丁发博,等.马铃薯淀粉发酵制酒工艺研究[J].广西农学报,2010,25(2):17-19.
[6]	刘忠义,张勉,张静,等.薯干补料生料发酵制燃料酒精技术研究[J].中国粮油学报,2010,25(6):41-45.
[7]	国务院办公厅.国务院办公厅关于促进我国热带作物产业发展的意见[J].中国热带农业,2010,(6):4-5.
[8]	莫丽春,彭文,朱冰清,等.木薯粉生料低温水解制酒精的发酵工艺研究[J].食品与发酵科技,2012,48(1):33-35.
[9]	赵江,赵华.木薯酒精发酵条件优化[J].酿酒,2003,30(2):76-79.
[10]	陆雁,秦艳,李明松,等.木薯淀粉高温浓醪发酵酒精工艺的研究[J].酿酒科技,2009,(9):23-25.
[11]	易弋,黎娅,伍时华,等.木薯粉酒精浓醪发酵条件的优化[J].中国酿造,2008(23):61-63.
[12]	张树河,李海明,吴松海,等.木薯淀粉制燃料酒精的技术研究[J].福建农业学报,2010,25(2):163-166.
[13]	张树河,李海明,潘世明,等.木薯淀粉酶解糖化工艺研究[J].福建农业学报,2011,26(5):818-821.
[14]	蔡定域.实用酒精分析[M].成都科技大学出版社,1994.
[15]	段钢,许宏贤.大米生料发酵酒精生产的研究[J].食品与生物技术学报,2008,27(1):95-102.