Study on the Physicochemical Index Variation of the Sweet Sorghum Fermented Grains Mixed with Stalks

doi:10.6048/j.issn.1001-4330.2017.09.016

Abstract

Abstract: 【Objective】 The purpose of this study is to make clear the temperature, humidity change characteristics and the physical and chemical index of the sweet sorghum fermented grains and understand the correlation between the factors.【Method】Using the whole plant (including spike) of sweet sorghum as raw materials for solid state fermentation, timing sampling and analysis the fermented grains temperature,moisture content, alcohol, total sugar, reducing sugar, protein, acidity. The correlation between alcohol and physical and chemical indexes was analyzed by SPSS software.【Result】The temperature of all parts of pits were different, the fermented grains temperature was: upper > middle > lower,and the upper fermented grains heating and cooling process went on more smoothly than the middle and lower parts. The fermented grains humidity center area changed more slowly than the surrounding areas. Change characteristics of region and its surrounding regions with a layer of fermentation of fermented grains temperature center was different. The same layer center area and the surrounding area fermented grains temperatures were different, and changes in central area of fermented grains temperature was relatively slow. The humidity of fermentation increased by 10%rh,the fermented grains humidity was: lower > middle > upper,centre of fermented grains humidity changed more slowly than the surrounding area. Fermented grains physical and chemical index change rule was: ① The alcohol content increased first and then decreased, and at the time of 156 h it reached the highest value 12.5%; ② The content of total sugar and reducing sugar decreased rapidly and stabilized gradually after sixth days; ③ After fermentation, protein content increased from 5.1% to 8.6%, which was increased by 68.5%.【Conclusion】Based on the variation process of fermentation of sweet sorghum grain and stalk physicochemical index, the appropriate pit distillation time is selected, which can effectively improve the yield of ethanol. The production of ethanol from sweet sorghum grain and stalk in solid state fermentation not only realizes the energy conversion of sweet sorghum, but also improves the nutritional value of sweet sorghum fermentation residue as feed.

Key words: sweet sorghum; fermented grains; solid fermentation; ethanol; protein

摘要： 【目的】明确甜高粱籽粒与秸秆固态发酵过程中混合酒醅温湿度变化特征,理化指标的变化规律及各因素之间的相关性。【方法】以甜高粱籽粒与秸秆为原料进行固态发酵,利用自动温湿度计对发酵温度进行实时监测,定时取样分析酒醅中酒精度、水分、总糖、还原糖、蛋白质、酸度的变化,并利用 SPSS 软件对酒精度与各理化指标的相关性进行分析。【结果】窖池内各个部位的酒醅温度存在差异,酒醅温度上层>中层>下层,上层酒醅升温及降温过程比中层和下层更为平缓。同一发酵层中心区域与周围区域酒醅温度变化特征不同,中心区域酒醅温度变化相对缓慢。发酵过程中酒醅湿度变化幅度为10% rh左右,酒醅湿度下层>中层>上层;酒醅湿度中心区域比周围区域变化缓慢。发酵时酒醅理化指标变化规律为:①酒精度先增加后降低,于156 h时达到最高值12.5%;②总糖、还原糖含量快速降低,于第6 d后逐渐趋于稳定;③发酵后酒醅蛋白质含量由5.1%增加到了8.6%,提高了68.5%。【结论】依据甜高粱籽粒与秸秆发酵过程理化指标的变化规律, 选择合适的出窖蒸馏时间,可有效提高乙醇产率。利用甜高粱籽粒与秸秆固态发酵生产乙醇,不仅实现了甜高粱的能源化,还可提高甜高粱发酵残渣作为饲料的营养价值。

关键词: 甜高粱, 酒醅, 固态发酵, 酒精度, 蛋白质

CLC Number:

S514

YUE Li, TU Zhen-dong, WANG Hui, Shanqimike, YE Kai. Study on the Physicochemical Index Variation of the Sweet Sorghum Fermented Grains Mixed with Stalks[J]. Xinjiang Agricultural Sciences, 2017, 54(9): 1697-1706.

岳丽, 涂振东, 王卉, 山其米克, 叶凯. 甜高粱籽粒与秸秆混合酒醅理化指标特征变化的研究[J]. 新疆农业科学, 2017, 54(9): 1697-1706.

References

[1] 陈展宇,常雨婷,邓川,等.盐碱生境对甜高粱幼苗抗氧化酶活性和生物量的影响[J]. 吉林农业大学学报, 2017, 39(1):15-19.
   CHEN Zhan-yu,CHANG Yu-ting,DENG Chuan,et al.(2017). Effect of Saline-alkali Habitat on Antioxidant Enzyme Activity and Biomass of Sweet sorghum seedlings [J]. Journal of Jilin Agricultural University,39(1):15-19. (in Chinese)
[2] Calvio, M., & Messing, J. (2012). Sweet sorghum as a model system for bioenergy crops. Current Opinion in Biotechnology, 23(3):323-329.
[3]肖明松, 杨家象. 甜高粱茎秆固体发酵制取乙醇产业化示范工程[J]. 农业工程学报, 2006,22(增1): 207-210.
   XIAO Ming-song, YANG Jia-xiang.(2006). Showcase project: ethanol production through solid fermentation of sweet sorghum stalks [J]. Transactions of the CSAE, 22(Supp 1): 207-210. (in Chinese )
[4] Matsakas, L., & Christakopoulos, P. (2013). Optimization of ethanol production from high dry matter liquefied dry sweet sorghum stalks. Biomass & Bioenergy, 51(2): 91-98.
[5]高慧, 胡山鹰, 李有润, 等. 甜高粱乙醇全生命周期温室气体排放[J]. 农业工程学报, 2012, 28(1): 178-183.
   GAO Hui, HU Shan-ying, LI You-run, et al.(2012). Greenhouse gas emission of sweet sorghum ethanol in life-cycle [J]. Transactions of the CSAE, 28(1): 178-183. (in Chinese )
[6]赵建国. 废渣固态发酵生产酵母蛋白质饲料及其产业化发展措施[J]. 饲料与畜牧, 2006, (11): 32-36.
   ZHAO Jian-guo.(2006). Slag solid-state fermentation yeast protein feed production and its industrialization development measures [J]. Feed and Husbandry, (11): 32-36. (in Chinese)
[7]代树华. 甜高粱茎秆固态发酵酒精及饲料的研究[D]. 北京: 北京化工大学硕士学位论文, 2009.
   DAI Shu-hua.(2009).Solid-state fermentation of sweet sorghum stalks of alcohol and feed research[D]. Beijing: Beijing University of Chemical Technology, Beijing. (in Chinese)
[8]梁艳玲, 伍彦华, 林一雄. 甜高粱在制取燃料乙醇和白酒中的应用[J]. 轻工科技, 2016, (3): 15.
   LIANG Yan-ling, WU Yan-hua, LIN Yi-xiong.(2016). Sweet sorghum in the application of producing fuel ethanol and white wine [J]. Light Industrial Science and Technology, (3): 15.(in Chinese)
[9]陈朝儒, 王智, 马强, 等. 甜高粱茎汁及茎渣同步糖化发酵工艺优化[J]. 农业工程学报, 2016, 32(3):253-258.
   CHEN Chao-ru, WANG Zhi, MA Qiang, et al.(2016). Optimization of ethanol production from bagasse and juice of sweet sorghum stem by simultaneous saccharification and fermentation [J]. Transactions of the CSAE, 32(3): 253-258. (in Chinese)
[10]韩冰, 王莉, 李十中, 等. 先进固体发酵技术 (ASSF) 生产甜高粱乙醇[J]. 生物工程学报, 2010, 26(7): 966-973.
   HAN Bing, WANG Li, LI Shi-zhong, et al.(2010). Ethanol production from sweet sorghum stalks by advanced solid state fermentation (ASSF) technology [J]. Chinese Journal of Biotechnology, 26(7): 966-973.(in Chinese)
[11]叶凯. 甜高粱高生物糖量生产条件与乙醇发酵工程菌株构建[D]. 北京:中国农业大学博士学位论文, 2015.
   YE Kai.(2015).The Mechanism of Sugar Accmulation and Metabolism in Transforming Process of Sweet Sorghum to Ethanol[D]. PhD Thesis. China Agricultural University, Beijing. (in Chinese)
[12]刘杰, 郑士梅, 李原有, 等. 利用甜高粱茎秆提取乙醇的实验报告 (第Ⅰ报)―不同品种乙醇提取量的实验[J]. 酿酒科技, 2007,(5): 51-53.
   LIU Jie, ZHENG Shi-mei, LI Yuan-you, et al.(2007). Experimental Reports on Ethanol Production from SweetSorghum Stems-Experiments on Ethanol Production from Different Species [J]. Liquor-making Science＆Technology,(5): 51-53.(in Chinese)
[13]耿欣, 李天成, 李十中, 等. 甜高梁茎秆固态发酵制取燃料乙醇过程分析与中试研究[J]. 太阳能学报, 2010, 31(2): 257-262.
   GENG Xin, LI Tian-cheng , LI Shi-zhong, et al.(2010). Studies on the process parameters of solid state fermentation for fuel ethanol production from sweet sorghum and pilot test [J]. Acta Energiae Solaris Sinica, 31(2): 257-262.(in Chinese)
[14]沈飞, 梅晓岩, 曹卫星, 等. 自然干燥甜高粱茎秆长期贮藏及乙醇发酵研究[J]. 农业工程学报, 2011, 27(12): 250-255.
   SHEN Fei, MEI Xiao-yan, CAO Wei-xing.(2011). Air-dried sweet sorghum stalk for long-term storage and ethanol fermentation [J]. Transactions of the CSAE, 27(12): 250-255. (in Chinese )
[15]王二强, 耿欣, 李十中, 等. 甜高梁秆分批固态发酵制乙醇动力学研究[J]. 食品与发酵工业, 2009 (10): 1-4.
   WANG Er-qiang, GENG Xin, LI Shi-zhong, et al.(2009). Kinetics Study on Solid State Batch Fermentation of Sweet Sorghum Stalks to Produce Ethanol [J]. Food and Fermentation Industries, (10): 1-4. (in Chinese)
[16]薛洁, 王异静, 贾士儒. 甜高粱茎秆固态发酵生产燃料乙醇的工艺优化研究[J]. 农业工程学报, 2007, 23(11): 224-228.
   XUE Jie, WANG Yi-jing, JIA Shi-ru.(2007). Optimization of the technology for solid-state fermentation of sweet sorghum stems to produce fuel ethanol [J]. Transactions of the CSAE, 23(11): 224-228.(in Chinese )
[17]王炜, 崔明九, 秦春林, 等. 基于文献计量的甜高粱研究态势分析[J]. 草业科学, 2016, 33(9): 1 846-1 858.
   WANG Wei, CUI Ming-jiu, QIN Chun-lin.(2016). Status and trends of　sweet sorghum　research based on bibliometrics [J]. Pratacultural Science, 33(9): 1,846-1,858.(in Chinese)
[18]刘乃新, 高谊, 张文彬, 等. 2015 年英文文献甜高粱研究动向[J].中国糖料,2016,38(6):52-54.
   LIU Nai-xin, GAO Yi, ZHANG Wen-bin, et al.(2016). Research Trend of Sweet Sorghum in English Literature of 2015 Year [J]. Sugar Crops of China,38(6):52-54. (in Chinese)
[19]梅晓岩, 刘荣厚. 中国甜高粱茎秆制取乙醇的研究进展[J]. 中国农学通报, 2010, 26(5): 341-345.
   MEI Xiao-yan, LIU Rong-hou.(2010). Present Situation of Ethanol Production from Sweet Sorghum Stalk in China [J]. Chinese Agricultural Science Bulletin, 26(5): 341-345.(in Chinese)
[20]黄治国, 罗惠波, 程铁辕, 等. 酒醅发酵过程中温度变化曲线的实时检测及其数学模型建立[J]. 酿酒科技, 2008, (10): 20-22.
   HUANG Zhi-guo, LUO Hui-bo, CHNEG Tie-yuan, et al.(2008). Real-time Detection & Establishment of Mathematical Model of Temperature Change Curve of Fermented Grains in Fermentation Process [J]. Liquor-making Science＆ Technology,(10): 20-22.(in Chinese)
[21]陈丙友, 韩英, 张鑫, 等. 酒醅温度调控对清香型白酒发酵过程的影响[J]. 食品与发酵工业, 2016,42(6): 44-49.
   CHEN Bing-you,HAN Ying,ZHANG Xin,et al.(2016). The effect of temperature control on the fermentation process of Fen-flavor liquor [J]. Food and Fermentation Industries,42(6): 44-49.(in Chinese)
[22]周瑞平, 王涛, 陈云宗, 等. 多粮浓酱兼香型白酒酿造过程中窖内糟醅温度变化[J]. 酿酒科技, 2012, (10): 46-48.
   ZHOU Rui-ping, WANG Tao, CHEN Yun-zong, et al.(2012). Change of the Temperature of Fermented Grains in Pits during the Fermentation of Multi-grains Luzhou-Maotai-flavor Liquor[J]. Liquor-making Science＆Technology, (10): 46-48.(in Chinese)
[23] Pandey, A., Soccol, C. R., & Mitchell, D. (2000). New developments in solid state fermentation: i-bioprocesses and products. Process Biochemistry, 35(10):1,153-1,169.
[24]李明春, 程铁辕, 黄治国, 等. 窖池酒醅温度的三维结构图[J]. 食品研究与开发, 2012, 33(2): 21-24.
   LI Ming－chun,CHENG Tie－yuan,HUANG Zhi－guo, et al.(2012). Three-dimensional Image of Temperature in the Fermented Grains [J]. Food Research and Development, 33(2): 21-24.(in Chinese)
[25]李增胜, 任润斌. 清香型白酒发酵过程中酒醅中的主要微生物[J]. 酿酒, 2005, 32(5): 33-34.
   LI Zeng-sheng, REN Run-bin.(2005). Clear the main microbes in fermented grains during the process of wine fermentation [J]. Liquor Making, 32(5): 33-34.(in Chinese)
[26]再吐尼古丽,叶凯, 涂振东, 等. 甜高粱秸秆固态发酵提取粗乙醇初步研究[J]. 新疆农业科学, 2009, 46(3): 674-677.
   Zaituniguli Kuerban, YE Kai, TU Zhen-dong, et al.(2009). Preliminary Study on Ethanol Distillation from Sweet Sorghum Stalks by the Solid Fermentation [J]. Xinjiang Agricultural Sciences, 46(3): 674-677.(in Chinese)
[27]任丽, 田瑞华, 段开红, 等. 甜高粱秸秆固体发酵生产乙醇工艺研究[J]. 酿酒科技, 2008, (2): 52-54.
   REN Li, TIAN Rui-hua, DUAN Kai-hong, et al.(2008). Research on Solid Fermentation of Sweet Sorghum Stalks to Produce Ethanol [J]. Liquor-making science＆technology, (2): 52-54. (in Chinese)
[28]杨森, 王石垒, 张雷, 等. 甜高粱茎秆残渣生料多菌种固态发酵生产蛋白饲料[J]. 农业工程学报, 2015, 31(15): 309-314.
   YANG Sen, WANG Shi-lei, ZHANG Lei, et al.(2015). Producing protein feedstuff by multiple strains solid-state fermentation with raw sweet sorghum stalk residue [J]. Transactions of the CSAE, 31(15): 309-314. (in Chinese)
[29]张轩, 赵述淼, 陈海燕, 等. 酿酒酵母固态发酵白酒糟生产蛋白饲料的研究[J]. 饲料工业, 2012, (19): 27-31.
   ZHANG Xuan, ZHAO Shu-miao, CHEN Hai-yan, et al.(2012). Study on producing protein feed through the solid state fermentation of distiller's grains with saccharomyces cerevisiae [J]. Feed industry, (19): 27-31. (in Chinese)
[30]张建华. 酒糟发酵蛋白质饲料菌种筛选的研究[J]. 粮食与饲料工业, 2010, (8): 46-48.
   ZHANG Jian-hua.(2010).Studies on selection of bacterium for protein feed fermented from distiller's grain [J]. Cereal & Feed Industry, (8): 46-48. (in Chinese)
[31]张玉诚, 薛白, 达勒措, 等. 混菌固态发酵白酒糟开发为蛋白质饲料的条件优化及营养价值评定[J]. 动物营养学报, 2016, (11): 42.
   ZHANG Yu-cheng, XUE Bai, Dalecuo, et al.(2016). Distillers Grains: Optimization of Mixed Bacterial Solid-State Fermentation Conditions to Produce Protein Feed and Nutrient Value Analysis [J]. Chinese Journal of Animal Nutrition, (11): 42. (in Chinese)