甘薯生化转化技术研究

发布时间：2018-11-04 14:57

【摘要】：甘薯是营养丰富、具有保健功能的作物,为了改善目前甘薯加工产品同质化严重的问题,国家甘薯产业技术体系产后加工研究室以清洁生产为核心,利用酶及微生物进行了甘薯生化转化技术的研究。基于复合降黏酶的降黏技术可使甘薯黏度下降90%以上,高效乙醇发酵技术实现了在万吨级生产线上于30 h内乙醇浓度达12%(V/V),果酒酿造技术使甘薯酒浓度达11%(V/V),果醋酿造技术使甘薯醋浓度达36 g/L,乳酸益生菌饲料制备技术使甘薯淀粉加工废渣中乳酸菌数达3.04×108cfu/g,蛋白饲料制备技术将甘薯淀粉加工废渣中蛋白含量增加至18%。相关技术的研发和推广有助于拓展加工产品种类,推动甘薯加工向精、深加工发展。
[Abstract]:Sweet potato is a crop with rich nutrition and health care. In order to improve the serious problem of homogenization of processing products of sweet potato at present, the research room of postnatal processing of national sweet potato industry technical system takes clean production as the core. The biochemical transformation technology of sweet potato was studied by enzyme and microorganism. The viscosity of sweet potato can be reduced by 90% or more based on the technology of compound viscosity reducing enzyme. The ethanol concentration of 12% (V / V) in 30 hours was achieved by high efficiency ethanol fermentation technology in the production line of ten thousand tons. The concentration of sweet potato wine reached 11% (V / V) by the technology of fruit wine brewing, the concentration of sweet potato vinegar reached 36 g / L by the technology of fruit vinegar brewing, and the number of lactic acid bacteria in the waste residue of sweet potato starch processing reached 3.04 脳 10 8 cfu / g by lactic acid probiotic feed preparation technology. Protein feed preparation technology increased the protein content of sweet potato starch processing residue to 18%. The research and development of related technology will help to expand the range of processed products and promote the development of sweet potato processing to fine and deep processing.
【作者单位】：中国科学院环境与应用微生物重点实验室环境微生物四川省重点实验室中国科学院成都生物研究所;绵阳市农业科学研究院;
【基金】：现代农业产业技术体系建设专项(CARS-10-B19) 中国科学院环境与应用微生物重点实验室/环境微生物四川省重点实验室开放研究基金(Y1D5031101)
【分类号】：S816;TS215

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