紫薯发酵酒酿制工艺的研究  

Study on brewing technology of Purple Potato Fermented Wine

作　　者：张丽丽[1] 陈振[1] 都凤华[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品工业》2014年第9期160-162,共3页The Food Industry

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℃.

关 键 词：紫薯 液化 糖化 酒精发酵 紫薯酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]