紫甘薯-甘蔗酒发酵工艺条件的优化

以紫甘薯和甘蔗汁为原料,研究紫甘薯-甘蔗酒的生产工艺。通过单因素试验考察不同的发酵温度、初始pH、紫甘薯酶解液/甘蔗汁质量比、发酵时间、接种量对紫甘薯-甘蔗酒的酒精度和综合评分的影响。选取4因素3水平的正交试验对紫甘薯-甘蔗酒发酵工艺进行优化。结果表明,在发酵温度为24℃,初始pH值为4.0,紫甘薯酶解液/甘蔗汁质量比为1∶2,发酵时间为4d,接种量为6%的条件下可酿出一种新型的紫甘薯-甘蔗酒。

Optimization of fermentation technology of purple potato and sugarcane wine

The production techniques of wine making by mixed fermentation of purple potato and sugarcane were studied. The effect of different technical conditions including fermentation temperature, initial pH, purple potato hydrolysate and sugarcane juice ratio, fermentation time, inoculum on alcohol content and comprehensive score were investigated by single factor test. Then the technical parameters were optimized by four-factor three-level orthogonal test. The optimal technical parameters were finally summed up as follows： fermentation temperature 24 ℃, initial pH 4.0,purple potato hydrolysate and sugarcane juice ratio 1∶2, fermentation time 4 d and inoculum 6%. Under the above conditons, a new wine could be produced.