自然科学版 英文版
自然科学版 英文版
自然科学版 英文版

您目前所在的位置:首页 - 期刊简介 - 详细页面

中南大学学报(英文版)

Journal of Central South University

Vol. 26    No. 11    November 2019

[PDF Download]    [Flash Online]

    

Brewing of low-alcoholic drink from corncobs via yeast-cellulase synchronous fermentation process
LI Xin-she(李新社), LU Bu-shi(陆步诗), WANG Jie(王洁), YIN Hai-yan(殷海艳), XIE Hong(谢洪)

School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China

Abstract:The present work focuses on the influence of various parameters, i.e., the dosage of cellulase, the inoculum concentration of yeast, the fermentation temperature and the fermentation time, on the alcohol content and sensory evaluation of the low-alcoholic health drink produced from corncob in a yeast-cellulase synchronous fermentation process. The fermentation was performed by inoculating the seed solution (containing corncob powder and yeast) and cellulase into the synchronous saccharification fermentation medium. Single-factor experiments and orthogonal experiments were performed, and the optimal processing conditions were obtained based on the characterizations of alcohol content and sensory evaluation. The results show that the alcohol content and sensory evaluation of the drink can reach 6.1 vol.% and 92, respectively, when the dosage of cellulase, inoculum concentration of yeast, the fermentation temperature and the fermentation time are 15 U/g, 7%, 32 °C and 84 h, respectively.

 

Key words: corncob; cellulase; yeast; synchronous fermentation; low-alcoholic health drink

中南大学学报(自然科学版)
  ISSN 1672-7207
CN 43-1426/N
ZDXZAC
中南大学学报(英文版)
  ISSN 2095-2899
CN 43-1516/TB
JCSTFT
版权所有:《中南大学学报(自然科学版、英文版)》编辑部
地 址:湖南省长沙市中南大学 邮编: 410083
电 话: 0731-88879765(中) 88836963(英) 传真: 0731-88877727
电子邮箱:zngdxb@csu.edu.cn 湘ICP备09001153号