紫薯清酒的制备研究  

Study on the Technology of Purple Sweet Potato Sake

作　　者：郝萍萍[1] 黄玉莲[1] 张楷正[1,2] 张文学[1] 宋宝珠 郑天力 邹光友 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川理工学院生物工程学院,四川自贡643000 [3]四川光友薯业有限公司,四川绵阳621000

出　　处：《酿酒科技》2011年第10期21-24,共4页Liquor-Making Science & Technology

基　　金：四川省统筹城乡发展科技行动专项(2009NZ0077-006);泸州老窖科研奖学金项目(09ljzk11)

摘　　要：以紫薯和大米为原料,日本清酒曲霉为糖化菌种,液体三级培养法培养酒母,采用分批投料方式进行糖化发酵,研究紫薯清酒生产工艺。按该研究工艺酿制成的紫薯清酒酒精度为14%vol,酸度为3.14 g/L,总酯为0.96 g/L,固形物为22.28 g/L,还原糖为4.72 g/L。(晓文)The production process of purple sweet potato sake was studied.Purple sweet potato and rice were used as raw materials,Japanese Aspergillus Sake used as saccharifying strains,three-level liquid culture method adopted for wine yeast culture,and batch feeding applied for saccharifying fermentation.The physiochemical indexes of the produced purple sweet potato sake were as follows： alcoholicity 14 %vol,acidity 3.14 g/L,total esters content 0.96 g/L,solids content 22.28 g/L,and reducing sugar content 4.72 g/L.（Tran.by YUE Yang）

关 键 词：紫薯 清酒曲霉 花青素 分批投料 感官测定 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]