| 马铃薯雪花全粉制酒工艺优化 |
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| 引用本文： | 孙文,魏金艳,杜丽平,马立娟,刘伟,黄峰.马铃薯雪花全粉制酒工艺优化[J].食品研究与开发,2020,41(5):108-113. |
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| 作者姓名： | 孙文 魏金艳 杜丽平 马立娟 刘伟 黄峰 |
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| 作者单位： | 天津科技大学生物工程学院，天津300457；天津科技大学工业发酵微生物教育部重点实验室，天津300457；天津科技大学天津工业微生物重点实验室，天津300457；中国农业科学院农产品加工研究所，北京100193 |
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| 基金项目： | 天津市企业科技特派员项目（18JCTPJC58800）；农业农村部农产品加工重点实验室开放课题 |
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| 摘 要： | 以马铃薯雪花全粉为原料,安琪酿酒活性干酵母(angel active dry yeast,ADY)为发酵剂,制得马铃薯酒;通过单因素和正交试验优化马铃薯酒发酵的工艺条件。结果表明:最佳发酵工艺条件为料水比1∶7.0(g/mL),发酵温度18℃,糖化酶添加量120 U/g,蛋白酶添加量4 U/g,ADY添加量为0.005%,按此工艺发酵,所得酒度为5.3%vol,总高级醇含量为103.23 mg/L。
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| 关 键 词： | 马铃薯 液态发酵 工艺优化 正交试验 高级醇 |
| 收稿时间： | 2019/3/22 0:00:00 |
Optimizing the Technology of Potato Snowflake Liquor Making |
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| SUN Wen,WEI Jin-yan,DU Li-ping,MA Li-juan,LIU Wei,HUANG Feng.Optimizing the Technology of Potato Snowflake Liquor Making[J].Food Research and Developent,2020,41(5):108-113. |
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| Authors: | SUN Wen WEI Jin-yan DU Li-ping MA Li-juan LIU Wei HUANG Feng |
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| Affiliation: | (College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Key Laboratory of Industrial Fermentation Microbiology Ministry of Education,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Industry Microbiology Key Laboratory,Tianjin University of Science and Technology,Tianjin 300457,China;Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China) |
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| Abstract: | Potato liquor was prepared by using potato snowflake powder as raw material and angel active dry yeast(angel active dry yeast,ADY)as starter. The fermentation conditions of potato liquor were optimized by single factor and orthogonal test. The results showed that the optimum fermentation conditions were as follows:the ratio of material to water was 1 ∶ 7.0(g/mL),the fermentation temperature was 18 ℃,the addition amount of glucoamylase was 120 U/g,the addition amount of protease was 4 U/g,and the addition amount of ADY was0.005 %. According to this fermentation process,the obtained alcohol content was 5.3 %vol and the content of total higher alcohol was 103.23 mg/L. |
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| Keywords: | potato liquid state fermenting process optimization orthogonal experiment higher alcohol |
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