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紫薯发酵酒酿制工艺的研究 被引量:6

Study on brewing technology of Purple Potato Fermented Wine
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摘要 试验以紫薯为原料,经过粉碎、液化糖化、酒精发酵、巴氏杀菌得到紫薯酒。采用单因素、正交试验法,得出紫薯酒的最佳发酵条件:(1)液化:α-淀粉酶添加量0.15%、温度55℃、酶解时间1 h,pH为6.0;(2)糖化:糖化酶使用量为0.2%、糖化温度45℃、酶解时间2 h、pH为5.0;(3)酒精发酵:酵母添加量为0.1%,初始糖度为22%,初始pH为3.5,发酵温度为28℃。 The purple potato wine is made alter crushing, liquefaction saccharification, fermentation and pasteurization. The brewing technology was optimized by single factor and orthogonal test. The experimental results were as follows: (1) Liquefaction: 0.15% α-amylase, temperature 55℃, reaction time 1 h, pH 6.5; (2) Saccharification: 0.2% glucoamylase, temperature 45℃, reaction time 2 h, pH 5.0; (3) Alcohol fermentation: 0.1% yeast, the initial sugar content was 22%, pH 3.5, the fermentation temperature was 28℃.
出处 《食品工业》 北大核心 2014年第9期160-162,共3页 The Food Industry
关键词 紫薯 液化 糖化 酒精发酵 紫薯酒 purple sweet potato liquefaction glycosylated alcoholic fermentation purple potato wine
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