摘要
探讨紫薯酒的发酵工艺,采用单因素试验法,研究pH、发酵温度、活性干酵母添加量对紫薯酒的影响,探索紫薯酒最佳酿造工艺。单因素试验得出的最佳发酵条件是活性干酵母添加量3%,pH3.6,发酵温度20℃,酿制得到的紫薯酒色泽鲜艳,酒香突出,酸味柔和,酒精度为9.8%(体积分数),红色素保留率为75.20%。
The pH of yeast fermentation broth, the temperature of fermentation and the amount of active dry yeast are the major three factors that influence the quality of purple sweet potato wine. The optimum fermentation conditions of purple sweet potato wine was researched using single factor experiments. The results showed that the optimum fermentation conditions were： active dry yeast amount 3 %, pH3.6, fermentation temperature 20 ℃, the resulting purple sweet potato wine had a good bright red color, and slight sourness, the alcohol percentage was 9.8 % （volume ratio） and the retain rate of red pigment was 75.20 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期122-125,共4页
Food Research and Development
关键词
发酵
紫薯酒
红色素
fermentation
purple sweet potato wine
red pigment
