紫甘薯酒发酵工艺条件的优化  

Optimization of Fermentation Conditions for Purple Potato Wine

作　　者：杨雅利[1] 阚建全[1] 沈海亮[1] 廖晨[1] 胡益侨[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,重庆400716

出　　处：《食品科学》2012年第3期157-162,共6页Food Science

基　　金：四川省重大科技计划项目(2009NZ0077)

摘　　要：以四川达州生产的紫甘薯为原料,应用现代微生物发酵技术,通过单因素和响应面试验对紫薯酒的发酵工艺条件进行优化研究,从而确定紫薯酒发酵的最佳工艺参数。结果表明:对糊化过的紫甘薯进行打浆后,在pH值为6.5,α-淀粉酶添加量为0.15%,温度为65℃,酶解时间为2.5h的条件下进行液化;在pH值为4.0,糖化酶的添加量为0.15%,酶解时间为2.5h,温度为60℃的条件下进行糖化;然后再对紫甘薯酒调节pH值为3.355,添加0.0845%的安琪酿酒高活性干酵母,在温度20.72℃的条件下,发酵7d,即可得到酒度为10°左右的一种新型的紫薯发酵酒,其得率为126.3%。Purple potatoes from Dazhou,Sichuan province were used as raw material to ferment purple potato wine and the optimization of fermentation conditions was investigated by single factor experiments and response surface methodology.Gelatinized purple sweet potatoes were beaten into a slurry,liquified for 2.5 h with 0.15% α-amylase at 65 ℃ and pH 6.5,saccharified for 2.5 h with 0.15% glucoamylase at 60 ℃ and pH 4.0,and fermented for 7 days with 0.0845% Angel alcohol active dry yeast at 20.72 ℃ and pH 3.355.As a result,a novel purple potato wine of approximately 10°with a yield of 126.3% was obtained.

关 键 词：紫甘薯 紫薯酒 响应面法 液化 糖化 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]