Study on ethanolic fermentation using by-product in production of soy protein concentrate

CHENG Qianwei;MENG Luli;LIU Sheng

China Brewing ›› 2012, Vol. 31 ›› Issue (5) : 68-70.

PDF(647 KB)
PDF(647 KB)
China Brewing ›› 2012, Vol. 31 ›› Issue (5) : 68-70.

Study on ethanolic fermentation using by-product in production of soy protein concentrate

  • CHENG Qianwei;MENG Luli;LIU Sheng
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Abstract

The article studies the effects of density of soybean molasses,fermentation temperature,fermentation time,inoculation quantity,pH on the production of ethanol used soy molasses.through orthogonal test,the results showed that the optimum conditions were: molasses concentration 55g/L,fermentation temperature 32℃,fermentation time 72h,inoculation amount of 9%,pH value 5.0.Under the optimal conditions,the ethanol production yield was 7.3%vol.

Key words

soy protein concentrate / fermentation / ethanol

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CHENG Qianwei;MENG Luli;LIU Sheng. Study on ethanolic fermentation using by-product in production of soy protein concentrate[J]. China Brewing, 2012, 31(5): 68-70
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