随着经济的飞速发展，能源紧缺问题越来越受到人们的关注。各国为发展新型能源替代化石燃料能源积极寻找应对策略，大力发展生物能源是各国在环保问题上达成的共识。利用非粮食生物质能源为原料生产燃料乙醇既保证了粮食安全，又能缓解能源危机。菊芋是一种不影响我国粮食安全且产能高的植物资源，它具有特强的耐寒、耐旱、抗风沙能力，且具有较强的繁殖能力，管理粗放，因而以菊芋为原料生产生物能源具有很强的竞争优势。 本实验分三部分对能源菊芋原料生产燃料乙醇的工艺进行了研究，主要工艺是菊粉经过糊化后，采用酸法水解将菊糖转变为可发酵性糖，再添加酵母进行发酵。第一部分为菊芋的糊化性研究，主要研究了菊粉的糊化时间以及不同粉碎度对菊芋粉的糊化影响。第二部分为菊芋粉酸水解工艺条件的研究，重点研究了温度、粉碎度、调浆浓度、硫酸的体积分数对酸水解的影响，进而得到了酸水解的最佳条件，为后续的酒精发酵提供参数。第三部分是菊芋的酒精发酵工艺研究，着重研究了接种量、料水比、初始pH、温度等对菊芋酒精发酵的影响，通过实验确定了发酵时间以及比较了灭菌和不灭菌对酒精产量的影响。通过以上实验，筛选出最佳的酒精发酵工艺条件，最大限度的提高酒精产率，为工业化生产提供依据。 首先，确定了能源菊芋的糊化时间以及不同粉碎度的糊化温度。 菊粉原料的糊化温度较淀粉质原料低，菊粉的糊化温度在40-55 ℃，在该温度范围内糊化30 min，有利于菊芋粉的后续酸解；粉碎度越细，糊化开始的时间越短，达到糊化的温度越低。在工业化生产中要综合考虑到粉碎度的提高将增加能源菊芋发酵生产成本的因素，采用40目原料的菊芋粉较为可行。 其次，在菊芋的酸水解工艺的研究中，通过单因素实验得出菊芋的酸水解条件为：水解温度50 ℃，浓硫酸加入量2.5%（v/v），水解时间60 min，在此条件下水解液的DE值达到66.66 %，菊芋粉的转化率达到94.86 %。 第三，能源菊芋的酒精的酒精发酵研究了灭菌与不灭菌对酒精产量的影响，结果表明灭菌能显著提高酒精产量，最后通过单因素实验得到酒精产生的最佳工艺参数为：酵母活化液的接种量为8%（m/m），料液比为1∶8，发酵初始pH为5.0，发酵温度为36 ℃，发酵时间为36 h。在此条件下发酵后的醪液中酒精含量可达11.5%以上，残糖含量为2 g/L。

As the rapid growth of economy, the problem of resources deficiency attracts more people’s attention. Various countries are striving to develop new type of resources, a substitute of fossil fuel. Meanwhile, many countries have come to an agreement on the address of resources crisis. The utilization of non-grain biomass producing ethanol can assure food security, as well as fundamentally address the resources crisis. Energy Jerusalem artichoke features higher productivity, greater cold-resistant ability and tolerant capacity to drought. It also has stronger resistance of sand drift and reproductive ability. Thus making the plant enjoys big competitive advantages. This paper focuses on studying the processes of ethanol production from energy Jerusalem artichoke. The main processes include inulin gelatinization, acidolysis and yeast fermentation. Studies were carried out on (1) the study of inulin gelatinization, including the time for inulin gelatinization, the impact of different reduction ratio on inulin gelatinization; (2) the study of process conditions for acidolysis, priority was given to study the effects of temperature, reduction ratio, ratio of material to water and the volume of sulphuric acid, the optimal time for acidolysis was achieved, providing parameters for the next ethanol fermentation; (3) the study of ethanol fermentation from energy Jerusalem artichoke, mainly concentrating on the influence of inoculum concentration of yeast, ratio of material to water, initial pH value, temperature on ethanol fermentation, fermentation time was defined and the difference between sterilization and without sterilization for ethanol production was studied. Firstly, it is necessary to determine the time for inulin gelatinization and gelatinization temperature for inulin with various reduction ratios. The gelatinization temperature for inulin ranges from 40-55 ℃, which is lower than that of starch bearing material. The gelatinization times of 30 minutes within the temperatures are favorable for the next acidolysis. The thinner the reduction ratio, the shorter the gelatinization time will be taken, so does the lower gelatinization temperature. The elevation of reduction ratios can increase the production cost for fermentation. Therefore, the appropriate reduction ratio for inulin is 40 items. Secondly, the acidolysis conditions for the process through single factor experiments include: the temperature for acidolysis is 50 ℃, the volume of concentrated sulphuric acid is 2.5%（v/v）, and the time for acidolysis is 60min. The DE value of the solution reached 66.66%, and the conversion rate for inulin is 94.86%. Thirdly, experiments of the influence of sterilization or without sterilization for ethanol production were carried out. Results show that sterilization can enhance the ethanol production. The best parameters for the process through single factor experiments were: 8%（m/m）of the inoculum concentration of yeast, ratio of material to water is 1∶8, initial pH value is 5.0, the fermentation temperature is 36 ℃, and the time for fermentation temperature is 36h. Under this condition, ethanol concentration reached 11.5% and above in the mixed liquor, and 2g/L of the residul sugar. Through the above experiments, we concluded the best process conditions for ethanol production, with the purpose of enhancing the ethanol productivity by the greatest extent, and providing theories for industrialized production.