食品工业科技2011，Vol.32Issue(6)：220-221,456,3.
酒曲应用于菊芋发酵的初步研究
A preliminary study fermentation of Jerusalem artichoke with koji
摘要
Abstract
Jerusalem artichoke is a kind of alternative ethanol fermentation of raw materials. Compared with starch materials,the temperature of paste for Jerusalem artichoke is lower,which has the advantage in saving energy.Anqi liquor-making koji, Anqi Liqueur Koji and Xinma Liquor Industry Koji were used to study by one-step fermentation experiment and demonstrate the feasibility of producing ethanol fermentation of Jerusalem artichoke.The results were as follows:In the low raw sugar concentration and general treated conditions ,the alcohol content of Anqi liquor-making koji was higher than the other two koji, up to 5.5 degrees. Fermentation process, the weight loss of carbon dioxide of Anqi liquor-making koji was always higher than the other two koji. Use Anqi liquor-making koji to ferment,the ethanol concentration increased with the experimental time lasting during three days. With the further extension of the fermentation time, pH value of its broth was 6.35. pH value fell to 4.82 after 1 day fermentation and 4.48 after 3 days later,then pH value of the trend was stable. It can be concluded that compared with the other two koji, Anqi liquor-making koji was more suitable for bioethanol production using Jerusalem artichoke.关键词
菊芋/酒曲/乙醇/发酵Key words
Jerusalem artichoke/ koji / ethanol / fermentation分类
轻工纺织引用本文复制引用
冯迪,隆小华,辛本荣,刘兆普..酒曲应用于菊芋发酵的初步研究[J].食品工业科技,2011,32(6):220-221,456,3.基金项目
国家"948"项目(2009-Z9) （2009-Z9）
公益性行业(农业)科研专项经费项目(200903001-05) （农业）
南京农业大学青年创新基金(KJ08010). （KJ08010）
