红薯茎叶保健醋饮料的研究与开发  

Research and development of health vinegar beverage with sweet potato stem and leaf

作　　者：徐君飞[1] 张居作[2] 莫亦佳 

机构地区：[1]民族药用植物资源研究与利用湖南省重点实验室,怀化学院生命科学系,湖南怀化418008 [2]湖南农业大学动物医学院,湖南长沙410128 [3]华南农业大学生命科学学院,广东广州510642

出　　处：《中国酿造》2014年第1期150-153,共4页China Brewing

基　　金：湖南省科技厅项目(2013NK4109);湖南省重点学科建设项目资助(2011-42);民族药用植物活性成分高效利用湖南省高校创新团队经费资助(2010-53)

摘　　要：将小麦粉/红薯茎叶粉混合,加水调浆,经α-淀粉酶液化,曲霉糖化,酵母菌、醋酸菌发酵后,获得红薯茎叶保健醋饮料最适工艺条件:调浆加水量为4倍红薯茎叶、小麦粉/红薯茎叶粉为1∶5,α-淀粉酶添加量为18U/g,糖化剂的最佳添加量为黑曲霉15%、米曲霉10%,酿酒酵母的用量为0.4%,pH 3.5,发酵5d,然后再接种12%的醋酸菌,转速180r/min,温度32℃,起始酒精度为7.0%vol,发酵时间5d的条件下,得到风味独特、柔和的红薯茎叶保健醋饮料。Mixing the sweet potato stem leaf powder with wheat flour, adding water, under the condition of alpha amylase liquefaction, Aspergillus saccharification, yeast and acetic fermentation process, a new type of sweet potato stem leaf healthy vinegar beverage was obtained. The optimum processing technology was as follows： water and solid ratio 4：1, sweet potato stem leaf powder and wheat flour ratio of 1：5, alpha amylase addition of 18U/g, saccharifying agent of Aspergillus niger and Aspergillus oryzae 15% and 10%, respectively, Saccbaromyces cerevisiae amount 0.4%, pH 3.4, fermentation time 5d. Then inoculate 12% acetic acid bacteria to the fermentation liquor, under the rotation speed 180r/min, temperature 32~C, initial alcohol content 7.0%vol, fermentation time 5 d, a unique and soft flavor healthy vinegar beverage was obtained.

关 键 词：红薯茎叶 糖化 酒精发酵 醋酸发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]