| 红薯叶滋补酒的工艺研究 |
| |
| 引用本文： | 岳春,马长新,胡保珍,张凤存,王磊.红薯叶滋补酒的工艺研究[J].酿酒,2007,34(5):87-89. |
| |
| 作者姓名： | 岳春 马长新 胡保珍 张凤存 王磊 |
| |
| 作者单位： | 南阳理工学院生化学院,河南,473004;南阳市委员会,河南 |
| |
| 摘 要： | 试验以红薯叶为主要原料,以白砂糖、玉米糖浆为碳源,以活性白酒干酵母为发酵液,采用液体发酵法酿造红薯叶滋补酒,并通过对比试验找出最优糖化条件:浸提温度80℃,浸提时间2h,加水比1:40.实现了红薯叶的进一步利用,便于工业化的推广.
|
| 关 键 词： | 红薯叶 全液态 滋补酒 |
| 文章编号： | 1002-8110（2007）05-0087-03 |
| 收稿时间： | 2007-05-16 |
| 修稿时间： | 2007年5月16日 |
The Research of Entire Liquid State to the Sweet Potato Leaf Incite the Tonic |
| |
| YUE Chun,MA Chang-xin,HU Bao-zhen,ZHANG Feng-cun,WANG Lei.The Research of Entire Liquid State to the Sweet Potato Leaf Incite the Tonic[J].Liquor Making,2007,34(5):87-89. |
| |
| Authors: | YUE Chun MA Chang-xin HU Bao-zhen ZHANG Feng-cun WANG Lei |
| |
| Affiliation: | 1.Department of Biochemistry Nanyang Institute of Technology, Henan, Nanyang 473004, China; 2.Nanyang City in Henan Nanyang Committee of Jiusan Society, Henan 473004,China |
| |
| Abstract: | This experiment takes the sweet potato leaf as the primary data, the white granulated sugar, and the corn syrup as the carbon source, and the active white liquor dry yeast as ferments the fluid , uses the liquid zymotechnics to brew the sweet potato leaf to incite the tonic, and discovers the most superior saccharification condition through the contrast experiment. Has realized the sweet potato leaf's further use, and it is advantageous for the industrialization promotion. |
| |
| Keywords: | The sweet potato leaf the entire liquid state incite the tonic |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
