| It has been a long time about 100 years since alcohol fermentation technology emerge and develop in China.For starch fermentation,usually represented by corn,there are two kinds of methods according to different production techniques,the continuous fermentation and intermittence fermentation,the former of which is generally used with a resulting alcohol degree on 9-11%(V/V).Although our national alcohol production technology has been progressing,but there are still some gaps compared with the developed countries,there is still a low alcohol content in the fermented mash fermentation,to improve the content of wine in the mash,to improve the wine,reduce production Cost is of great significance.In this paper,based on the practice of thick corn mash fermentation,the research focuses on the effects of additional mash,N source,O2,pH,fermentation temperature,inorganic salts,organic acids and CO2 in the fermentation process of reducing sugar as raw material with high-active yeast,according to the theory of ethanol and C02 production from glucose catalyzed by yeast.The optimal conditions from the experiments are:the ratio of material and water 1:1.8;corn starch milk in 110-120～C for 30 minutes,60～C liquefaction for 90 minutes and saccharification for 60 minutes,yeast inoculation quantity 10%,fermented mash of initial pH5.5,acid protease lOu/g,fermentation temperature at 30-33～C and fermentation period is 72h.Using the yeast metabolism control theory,this paper proposes the technique of low-carbon and continuous addition and draw the gelatinization curve of corn starch milk at the different temperature using Brabender viscometer,finding that the pre-liquefaction process results in the better viscosity reduction and high alcohol content.Under the above conditions,fermentation alcohol concentration improvement to 17.5%,the total starch utilization rate increased by 6.8%than normal fermentation.Also,the total residual sugar is about 0.5%and the total starch utilization rate reached 99.6%. |
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