紫甘薯酒发酵工艺研究  

Study on the Fermentation Techniques of Purple Sweet Potato Wine

作　　者：张明[1] 王燕[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《酿酒科技》2011年第8期53-56,共4页Liquor-Making Science & Technology

摘　　要：以紫甘薯全粉为原料,对紫甘薯酒发酵条件进行研究。结果表明,影响液化的主次因素为:料液比>糖化时间>液化酶用量;液化最优条件为液化酶用量3 U/g,料液比为1∶2.5,时间2 h;紫甘薯酒发酵最佳工艺条件为:发酵温度25～28℃,发酵时间7～8 d,酵母接种量0.1%;壳聚糖对紫甘薯酒的澄清效果好。The fermentation techniques of purple sweet potato wine were studied and the results suggested the factors influencing the liquefaction of purple sweet potato powder included the ratio of raw materials and liquid, sccharifying time, and the use level of liquifying enzyme. The optimum liquefying conditions were summed up as follows： the ratio of raw materials and liquid was 1：2.5, saccharifying time was 2 h, and the use level of liquifying enzyme was 3 U/g. And the best fermentation technical conditions were summed up as follows： fermentation temperature was at 25 -28 ℃, fermentation time was 7-8 d, and yeast inoculating quantity was 0.1%. In addition, chitosan had good clarifying effects for purple sweet potato wine.

关 键 词：紫甘薯酒 发酵 工艺条件 壳聚糖澄清 

分 类 号：TS261.4[轻工技术与工程—发酵工程]