菠萝皮渣生产酒精关键工艺研究
Study on the key technology of producding alcoholic by pineapple residue
尚云青 1唐若莹2
作者信息
- 1. 云南中医学院,昆明650500
- 2. 华南农业大学林学院,广州510642
- 折叠
摘要
对影响菠萝皮渣发酵生产酒精的工艺过程及其关键工艺参数进行了研究。通过单因素试验初步确定了菠萝皮渣酒精发酵的工艺条件,然后通过正交试验进一步优化了工艺参数和工艺过程。结果表明：发酵温度33℃、酵母用量5 g/100g、发酵时间3 d为菠萝皮渣酒精发酵生产酒精的最优工艺条件。
Abstract
In this paper,the impact of critical process parameters and the technology process on pineapple residue alcohol production were studied.The pineapple residue alcoholic fermentation process conditions were determined by single factor experiment.The process and its parameters were further optimized by orthogonal experiment.The results show the optimum conditions for pineapple residue alcoholic fermentation to produce alcohol: fermentation temperature is 33 ℃,the amount of yeast is 5 g /100 g,and the fermentation time is 3 days.
关键词
菠萝皮渣/酒精发酵/工艺研究Key words
pineapple residue/alcoholic fermentation/process residue引用本文复制引用
出版年
2012
NETL
NSTL
维普
万方数据