【作者】 高双双；

【导师】 李冀新；

【作者基本信息】 石河子大学 ， 农产品加工及贮藏工程， 2009， 硕士

【摘要】 生物新能源甜高粱近年来受到了广泛的关注,本研究通过对甜高粱茎秆露天自然贮藏的感官观察和理化分析,比较甜高粱茎秆在贮藏期间的各种变化,研究新疆自然的冬天寒冷天气对甜高粱茎秆的贮藏效果;分别用三种耐高温酿酒高活性干酵母丹宝利、安琪、LALVIN和三种试管酵母1384—威尔酵母、1347—薛瓦酵母、1416—酿酒酵母,将甜高粱茎秆中的可溶性糖发酵转化为酒精,并进行比较。选出这六中酵母中的最优酵母。优化发酵工艺,提高酒精转化率。为进一步研究甜高粱新能源产业提供基础资料。通过研究,确定了甜高粱茎秆在新疆石河子地区露天贮藏的可行性。甜高粱茎秆的外表感官变化不大,剖面变化稍大。总糖百分含量随着时间的推移处于轻微波动状态,变化不大;蔗糖百分含量先处于上下浮动的趋势,之后又缓慢上升;还原糖百分含量基本上处于上下浮动趋势,到最后的60天缓慢上升;失重率在贮藏过程中呈现上下浮动着并上升的趋势,平均失重率为16.41%;每捆检测时含糖质量与收获时茎杆质量的百分比处于缓慢降低的趋势,到147天时总糖损失率为16.25%,总糖质量相对与收获时茎杆质量还是有一定损失的。将甜高粱茎秆绞碎后直接进行固态发酵,利用自身所含水分,发酵效果良好;通过分别对三种耐高温酿酒高活性干酵母丹宝利、安琪、LALVIN和三种试管酵母1384—威尔酵母、1347—薛瓦酵母、1416—酿酒酵母发酵条件进行单因素和正交试验的比较分析,选出1384—威尔酵母为最优酵母;最优酵母菌株1384—威尔对甜高粱茎杆发酵的实验分析得出的最适优化条件为:发酵温度40℃,pH 5.0,接种量0.6ml/g,固态发酵24h。最高酒精浓度为7.3 %;通过酵母菌株1384—威尔对添加营养盐的甜高粱茎杆固态发酵酒精的优化工艺,确定添加营养盐对甜高粱茎杆固态发酵酒精的最佳工艺条件是:K₂HPO₄ 0.23%,（NH₄）₂SO₄ 0.41%,MgSO₄ 0.11%,CaCl₂ 0.47%。发酵后的最高酒精度为7.8%,换算为重量百分比即每100g甜高粱茎杆发酵后可产纯酒精6.24g,发酵得率为89.78%。更多还原

【Abstract】 In recent years ,The biological new energy sweet sorghum has received the widespread attention, this research through the sense organ observation and the physics analysis sweet sorghum stems in open-air naturally storages, compared with every changes of sweet sorghum stems in storing period, studied the sweet sorghum stem’s change in Xinjiang natural cold weather .Utilizes sweet sorghum stem to solid fermentation separately by three kind of thermostable wine-making high-activity dry yeasts Danbaoli , An Qi, LALVIN and three kind of test tube yeasts 1384-weier,1347-xuewa ,1416-niangjiu .On the comparison. Selects the most superior yeast in these six yeasts. Optimization solid fermentation process, raises the ethyl alcohol conversion rate. To provide the basic data for study the sweet sorghum on new energy industry in the future .Through the research had determined the sweet sorghum stem pole was feasibility which open-air stores in the Xinjiang Shihezi area. The sweet sorghum stem pole’s semblance sense organ change is small, the section plane change is slightly obvious. The total sugar percentage was at the slight fluctuation condition with the lapse of time, changes slightly;The cane sugar percentage was in the high and low fluctuation , after rised slightly; The reducing sugar percentage basically was in the high and low fluctuation tendency, in the last 60 days was slow rises; Weightlessness rate was at the slight fluctuation condition with the lapse of time, and rises slightly, the average weightlessness rate was 16.41%. The sugar quality of each bunch Sweet sorghum stems to the quality of each bunch Sweet sorghum stems when harvest was reduces slowly, The sugar loss factor was 16.25% at 147 days, the total sugars quantity had certain loss.This research utilizes sweet sorghum stalk to produce alcohol by three kind of thermostable wine-making high-activity dry yeasts Danbaoli , An Qi, LALVIN and three kind of test tube yeasts 1384-weier ,1347-xuewa ,1416-niangjiu.Respectively in the temperature , yeast consumption , pH, on these three factors to comparison. The research showed that the best yeast is1384-weier and the best alcohol fermentation process conditions are :the temperature of 40℃,the pH of 5.0, the yeast consumption of 0.6ml/ g ,the time of 24 hours .The ethanol concentration was7.3%.The effects of addition nutrient salt on alcohol fermentation of sweet sorghum stem were studied by 1384-weier yeast. The best alcohol fermentation process conditions are : K₂HPO₄0.23%,（NH₄）₂SO₄ 0.41%,MgSO₄0.11%,CaCl₂ 0.47% .The ethanol concentration was 7.8%. So calculated that the 100g sweet sorghum produces 6.24g rectified alcohol The ethanol yield was 89.78%.更多还原