中国水稻科学

中国水稻科学

• 研究简报 • 上一篇    下一篇

早籼米酒精发酵的液化条件初探

何国庆; 尹源明; 葛红娟; 张 颢   

  1. 浙江大学 食品科学与营养系, 浙江 杭州 310029； E-mail:gqhe@zju.edu.cn
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2002-10-10 发布日期:2002-10-10

Preliminary Study on Liquefying Conditions in Ethanol Production from Early Indica Rice

HE Guo-qing; YIN Yuan-ming; GE Hong-juan; ZHANG Hao   

  1. (Department of Food Science and Technology; Zhejiang University; Hangzhou 310029; China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2002-10-10 Published:2002-10-10

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摘要： 针对早籼米酒精发酵中原料淀粉水解为还原糖的液化条件进行了初步的研究。结果表明，液化条件对早籼米中淀粉转化为还原糖的转化率有较大影响。最佳的液化条件为：料水质量比为1∶3.5，液化酶加量为50 U／g米粉，粉碎度为100目。

关键词: 液化条件, 稻米, 酒精生产

Abstract: The liquefying conditions in starch hydrolysed into sugar for ethanol production from indica rice were studied. The experimental results showed the liquefying conditions had great effect on transformable efficiency and the optimum liquefying conditions were composed of 1∶3.5 of rice flour to water ratio, 50 U/g rice of α-amylase amount, and 100 mesh of mash size.

Key words: liquefying condition, rice, ethanol production