| 紫薯清酒的制备研究 |
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| 引用本文： | 郝萍萍,黄玉莲,张楷正,张文学,宋宝珠,郑天力,邹光友.紫薯清酒的制备研究[J].酿酒科技,2011(10):21-24. |
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| 作者姓名： | 郝萍萍 黄玉莲 张楷正 张文学 宋宝珠 郑天力 邹光友 |
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| 作者单位： | 1. 四川大学轻纺与食品学院,四川成都,610065
2. 四川光友薯业有限公司,四川绵阳,621000 |
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| 基金项目： | 四川省统筹城乡发展科技行动专项(2009NZ0077-006); 泸州老窖科研奖学金项目(09ljzk11) |
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| 摘 要： | 以紫薯和大米为原料,日本清酒曲霉为糖化菌种,液体三级培养法培养酒母,采用分批投料方式进行糖化发酵,研究紫薯清酒生产工艺。按该研究工艺酿制成的紫薯清酒酒精度为14%vol,酸度为3.14 g/L,总酯为0.96 g/L,固形物为22.28 g/L,还原糖为4.72 g/L。(晓文)
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| 关 键 词： | 紫薯 清酒曲霉 花青素 分批投料 感官测定 |
Study on the Technology of Purple Sweet Potato Sake |
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| HAO Pingping,HUANG Yulian,ZHANG Kaizheng,ZHANG Wenxue,SONG Baozhu,ZHENG Tianli , ZOU Guangyou.Study on the Technology of Purple Sweet Potato Sake[J].Liquor-making Science & Technology,2011(10):21-24. |
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| Authors: | HAO Pingping HUANG Yulian ZHANG Kaizheng ZHANG Wenxue SONG Baozhu ZHENG Tianli ZOU Guangyou |
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| Affiliation: | HAO Pingping1,HUANG Yulian1,ZHANG Kaizheng1,2,ZHANG Wenxue1,SONG Baozhu3,ZHENG Tianli3 and ZOU Guangyou3(1.College of Light Industry & Textile & Food Engineering,Sichuan University,Chengdu,Sichuan 610065,2.College of Biotechnology Engineering,Sichuan University of Science and Engineering,Zigong,Sichuan 643000,3.Sichuan Guangyou Sweet Potato and Food Products Co.Ltd.,Mianyang,China) |
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| Abstract: | The production process of purple sweet potato sake was studied.Purple sweet potato and rice were used as raw materials,Japanese Aspergillus Sake used as saccharifying strains,three-level liquid culture method adopted for wine yeast culture,and batch feeding applied for saccharifying fermentation.The physiochemical indexes of the produced purple sweet potato sake were as follows: alcoholicity 14 %vol,acidity 3.14 g/L,total esters content 0.96 g/L,solids content 22.28 g/L,and reducing sugar content 4.72 g/L.(... |
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| Keywords: | purple sweet potato Aspergillus Sake anthocyania batch feeding sensory evaluation |
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