Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2014, Vol. 30 ›› Issue (9): 275-278.doi: 10.11924/j.issn.1000-6850.2013-1733

Special Issue: 生物技术 马铃薯

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Study on No Cooking No Saccharifying Producing Alcohol of Extruded Sweet Potato

  

  • Received:2013-06-24 Revised:2013-09-17 Online:2014-03-25 Published:2014-03-25

Abstract: Substituted extrusion process for traditional cooking and liquefaction and saccharifying process of alcohol production with sweet potato was studied in this paper. The optimal technological conditions through single factor experiment were obtained ,it was showed as follows: the ratio of starch to water as 1 : 2, saccharifying enzyme 130 U / g, yeast inoculation quantity as 0.1﹪. Under the conditions, fermentation at 30℃ for 72 h, the alcohol content of fermentation mash was 14.43% (v / v). Comparing with traditional fermentation technology, the alcohol content of fermentation mash increased by 21.7 % (v / v).