Based On Pure Sugar Yeast Alcoholic Fermentation Process

Pure sugar fermentation of alcohol is using starch pure sugar liquid after filtering converted mash for fermenting. The advantage is to improve the alcohol concentration of mature mash, reduce the production of fatty alcohol and shorten the period for the fermentation. Pure sugar fermentation can also greatly reduce the congestion situation.The text is using pure sugar liquid after maizena enzymolysis and filtration as raw material to mainly research the process of pure sugar alcohol fermentation and apposition nutrition factor quanta to influence alcohol concentration. Application Plackett-Burman design to filter out the major influencing factors from liquefied, sugar, fermentation of ten factors, and use steepest ascent experiment to set up central point, further analysis the major influencing factors using response surface analysis, and do the check experiment with dregs fermentation under this condition.The results show that the best pure sugar fermentation conditions are:pure sugar and water ratio 1:3,1%α-amylase,4% glucoamylase, 3h holding time of saccharification, the fermentation temperature 30℃,10% inoculation rate,0.2% urea, 0.03% soybean meal addition,0.2% potassium dihydrogen phosphate,0.1% addition of magnesium sulfate and 0.15% addition of calcium chloride. According to Plackett-Burman experiment, steepest ascent experiment and response surface analysis, the optimal conditions of the three main factors are inoculation 10%, urea 0.25% and potassium dihydrogen phosphate dosage 1%.The highest alcohol content can reach to 11.8%(m/m), actually it is 12.1%(m/m), which is according with predicted value of model, and compare with dregs fermentation of alcohol concentration increase of 1.4 percentage points.