| 摘要: |
| 以鲜苹果渣为原料，利用单因素试验选择苹果渣固态酒精发酵的工艺参数。结果表明，最佳菌种为混合野生苹果酵母YA+YC，适宜发酵时间为5 d；纤维素酶的最佳用量为每克苹果渣添加0.333 4 μmol/s，最佳酶解时间为6 h，在此酶解条件下，与对照相比，原料还原糖净增率为27.7%；发酵的适宜温度为25 ℃；采用果胶酶、淀粉酶与纤维素酶共同预处理时效果最好，苹果渣的乙醇产率达65 mL/kg。 |
| 关键词: 苹果渣 酒精发酵 发酵工艺 |
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| Study on the ethanol fermentation of apple pomace |
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| Abstract: |
| In this paper,the technology of ethanol producing from fresh apple pomace was studied by single factor experiment.The result showed the optimal strain and time for solid fermentation were the combination of the wild apple yeasts YA and YC and 5 d respectively.The optimal enzymatic concentration and enzymatic time of cellulase were 0.333 4 μmol/s per gram apple pomace and 6 h.Under above enzymatic condition,net increase rate of reducing sugar reached 27.7% than the contrast.The environmental temperature was 25 ℃.In addition,the result was the best when pectase,diastase and cellulase were used simultaneously.The yield of ethanol could reach 65 mL/kg. |
| Key words: apple pomace alcohol fermentation fermentation technology |
