2007•Liquor-making Science & TechnologyRequires access

Study on Technical Conditions of Alcohol Production with Corn Starch Fermentation by Composite Enzymes

Suping Wu

Abstract

Alcohol production techniques by corn fermentation by composite enzyme were studied. The optimum technical conditions were determined as follows by single factor test and orthogonal experiments: comminution degree of corn starch: 60, ratio of material and water: 1∶3, enzyme addition: 1 % of corn starch, fermentation temperature at 30 ℃, 51 h fermentation time, pH value as 4.2. Under the above conditions, the produced alcohol degree was 11.5 %vol.

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Key concepts: Fermentation, Starch, Corn starch, Food science, Alcohol, Chemistry, Pulp and paper industry, Biochemistry