全液态化生产红薯叶保健黄酒的研究

Entire Liquid State Production Sweet Potato Leaf Health Yellow Wine Research

该法生产黄酒时,除用传统的糯米外,还添加了营养价值高的红薯叶为原料,用α-淀粉酶液化;黑曲霉,根霉培养液糖化;通过正交试验得出:糯米∶红薯叶为8∶2、根霉15%、黑曲霉5%、酵母接种0.2%;酒精发酵时,前期30℃通风培养,后期28℃静止培养可有效地提高发酵速度;密闭状态下高温低温间隔陈酿可缩短陈酿时间。此黄酒具有保健作用。

When this law production yellow wine, using traditional glutinous rice, but also added sweet potato leaves of high nutritional value as material, liquefied with the a- amylase; saccharified with nutrient fluid of rice aspergillus and black aspergillus; by orthogonal tests drawn. glutinous rice ： sweet potato leaf 8：2, root aspergillus 15%, black aspergillus 5%, yeast 0.2%; When alcohol fermentation, first at 30℃ ventilates the raise, the latter at 28℃ static raises may effectively enhance the fermentation speed; under the closed state the high temperature cryogenic spacing to may reduce Chen to time of fermentation. This yellow wine has the health function.