地瓜红曲保健酒发酵工艺的研究

Investigation on Fermentation Techniques of Pachyrhizus Red Starter Health Wine

以地瓜、大米为原料,采用红曲、糖化酶、酵母半固态低温发酵生产地瓜红曲保健酒,确定最佳发酵工艺条件,原料配比为地瓜∶大米为13∶,红曲添加量为10%,起始pH值为5.0,加水量150%,发酵时间为8d。

Pachyrhizus red starter health wine was produced with pachyrhizus and rice as raw materials by semi-solid low-temperature fermentation of red starter, saccharifying enzyme and yeast. The optimal fermentation conditions were summed up as follows： the ratio ofpachyrhizus and rice as 1：3, the addition level of red starter as 10 %, the initial pH value as 5.0, water addition quantity as 150 %, and 8 d fermentation time.