Study on Alcoholic Fermentation by the Use of Litchi Seed Flour

Litchi seed flour was used for alcoholic fermentation and the relative techniques including braizing,liquefying,saccharifying and fermentation etc.were studied.The results indicated that the highest alcohol yield could be achieved under the following conditions: the ratio between litchi seed flour(after drying and grinding) and water was 1:4,after pH value adjusted to 2.0 by sulfuric acid,it braized at the temperature between 110～120 ℃ for 1 h,then pH value adjusted to 6.0 and addition of 40 u/g α-amylase for liquification,then pH value adjusted to 4.0 and addition of glucoamyluse(120 u/g) for saccharification,then inoculation with 0.04 % Angel Super yeast and finally fermentation at 30 ℃.Besides,the addition of adequate amount of(NH4)2SO4 in the fermentation could quicken fermentation rate and shorten fermentation time.