【作者】 关正军；

【导师】 申德超；

【作者基本信息】 东北农业大学 ， 农产品加工及贮藏工程， 2002， 硕士

【摘要】 以挤压膨化加工代替传统蒸煮液化工艺作为酒精生产过程中的玉米原料预处理的方法，具有原料利用率高、发酵速度快、简化生产工艺、节约能源等优点。这一技术在酒精生产中具有广阔的应用前景。 1，以糖化后还原糖含量为考察指标，采用四因素五水平进行二次正交旋转组合试验设计，研究了脱胚玉米挤压膨化系统参数对还原糖含量的影响规律。 2，本文采用五因素五水平(1／2实施)进行二次正交旋转组合试验设计，探讨挤压膨化系统参数和酵母添加量对挤压膨化脱胚玉米淀粉出酒率的影响规律，得到挤压膨化系统的优化参数和适宜的酵母添加量。挤压膨化系统的优化参数：摸孔直径=11mm，物料出口温度=200℃，喂入物料水分含量=19％，螺杆转速=240r.p.m.。适宜的酵母添加量为0.4％。 3，对挤压膨化工艺与传统蒸煮工艺进行对比试验，得出用挤压膨化工艺代替蒸煮液化工艺可行的结论，为进一步降低酒精生产过程中能源消耗提供了依据。 4，通过测定挤压膨化脱胚玉米的糊化度，对挤压膨化技术代替蒸煮液化工艺的机理进行了初步理论探讨。同时对酵母在膨化物醪液中的繁殖情况进行观查，得出酵母的生长曲线。该曲线对用膨化脱胚玉米生产酒精的工艺过程的控制有指导意义。 5，通过对酵母活化培养试验，得出结论：酵母活化20分钟培养1.6小时后接种发酵对酒精发酵过程较适宜。 6，考察挤压膨化脱胚玉米淀粉出酒率与还原糖含量、挤压膨化脱胚玉米的糊化度之间的关系，对挤压膨化脱胚玉米适宜的糖化程度进行探讨。更多还原

【Abstract】 The substitution of extrusion technology for traditional cooking technology as the method of the pretreatment process of corn material has many advantages, such as a high rate of material using, a quick fermentation of worts, a simplification technology and a low energy consumption. This technology has vast available vistas in alcohol industry.First, the influence of parameters of extrusion system on reducing sugar was studied by quadratic orthogonal retation combination design test of four factors and five levels.The reducing sugar after sacchrifaction is the observing indixes.Second, the influence regularity of system parameters and the additive quantity of yeast on the alcohol yield of extruded maize without germ by method of the quadratic orthogonal rotating combinatorial design of five factors and five levels was studied. The optimized parameters of extrusion system and the appropriate additive quantity of yeast were obtained. The optimized system parameters of extrusion are follows: the diameter of the die nozzle O ^llmm , extrusion temperature of material T=200癈 , moisture of fed maize without germ W=19 %, speed of screw n=240r.p.m.and the appropriate additive quantity of yeast is 0.4%.Third, the comparison between extrusion process and traditional cooking process.The test results indicate that traditional cooking process could be substituted by extrusion process. It was provided for the reducing of energy consumption in alcohol process.Fourth, the mechanism of substitution of extrusion technology for cooking technology was initially discussed by the determination of gelanization of extruted maize without germ. Yeast-growth was observed in the extrudate wort , and yeast-growth curve was drawn. The curve can be applied to controlling yield quantity of the alcohol fermentation process in the maize extrudate solution .Fifth, the conclusion was obtained through the experiment of yeast cultivated. It is that the yeast was suitable for the alcohol fermentation after activated 20 minutes and cultivated 1 .6 hoursFinally, the relationship between the alcohol yield of starch of extruded maize without germ of starch and the content of reducing sugar was studied. The relationship between the alcohol yield of starch of extruded maize without germ of starch and the gelatinization of starch of extrudate of maize without germ was investigated. The degree of available saccharification of extrudate was discussed.Graduate student: Guan Zhengjun Major: Agricultural product processingand storage engineering Supervisor : Prof. Shen Dechao更多还原